This Week for Dinner – Weekly Meal Plans, Dinner Ideas, Recipes and More!: Eat Less Meat

Category: Eat Less Meat

Thursday, March 11

Pasta with Peas & Ricotta…and a Giveaway!

The first recipe I made from my new cookbook was a success! The whole family loved this pasta with peas and ricotta last night. Looks yummy, doesn’t it? It was fast and only used one pan, which makes the recipe even better in my book!

Want to make it yourself? Well, I’ll share the recipe with you at the end of this post…but first you need to enter today’s giveaway! TWO lucky readers will each win a copy of Everyday Food: Fresh Flavor Fast. Big thanks to Everyday Food for a very fab cookbook giveaway!

Please add a comment to this post by Midnight PT, Wednesday March 17 to enter! Two random winners will be announced March 18. To enter, share your favorite Everyday Food recipe with us (links welcome!) in the comments section…or just comment about anything! (One entry per person and the prize needs to be shipped to a U.S. address.)

Good luck with the giveaway! Time for the recipe!

(more…)

Posted by Jane Maynard at 6:40 am 233 Comments
Categories: Eat Less Meat, Featured Recipes, Giveaways, Recipes, Recipes: Main Dishes
Tuesday, February 16

Creamy Potato Leek Soup (without the cream!)

I haven’t mentioned my Eat Less Meat Challenge lately, so thought it was time for a quick update…along with a recipe! The challenge is going very well! We’ve definitely been eating less meat overall and we are not feeling deprived one bit. I think knowing we can still eat meat occasionally really makes the whole challenge realistic for us, and we still feel like we’re making a difference. I’m so happy that I set this resolution and, for those of you who have joined along in the challenge, I hope you’re having an equally positive experience!

Last week I made Creamy Potato Leek soup, adapted from an Emeril Lagasse recipe. Our whole family enjoyed the soup, especially our 2 year old! The soup has a nice creamy texture without having to use cream. It’s a nice mild soup yet still full of flavor. I love leeks and pretty much love any soup that has them in the recipe. Without further ado…

Creamy Potato Leek Soup
Adapted from an Emeril Lagasse recipe
– 3 tablespoons butter
- 2 leeks, cleaned and chopped, white and green parts
- 2 minced garlic cloves (I used my garlic press)
- 6 cups vegetable broth
- Appx 1 1/2 pounds russet potatoes, peeled and quartered
- Salt and pepper to taste
- 1/3 cup chopped fresh parsley

Melt the butter over medium-low heat in a large pot. Add leeks, cook while stirring until tender, 3-5 minutes. Add garlic and cook for 30 seconds. Add vegetable broth and potatoes. Cover and simmer over medium-low heat until potatoes are tender, ~30 minutes.

Blend soup in batches in a blender until smooth. Return to pot and add salt and pepper to taste. Garnish with chopped fresh parsley. Makes 4-6 servings.

Posted by Jane Maynard at 10:40 am 2 Comments
Categories: Eat Less Meat, Featured Recipes, Recipes, Recipes: Main Dishes
Monday, January 18

Pesto Tortellini Soup

I received this recipe from Sarah Arnett, one of my lovely readers! She said that it’s a hit every time she serves it and I can see why. I made this soup last week and it was fantastic! And, I must admit, this was the first time I have cooked with vegetable broth. I’ve always been a bit suspect that the flavor would not be as robust, but it was. I was very pleased with the results.

Bonus – this is an EASY recipe. You’re going to love it.

Pesto Tortellini Soup
From Sarah who got it from a friend who got it from a vegetarian cookbook…we apologize to the cookbook for not knowing who you are!
- 1 small onion (Jane note: I did 1/2 a small onion)
- 2 cloves garlic
- 1 Tbsp butter

Saute together. (Sarah note: I do it in my large soup pan to not dirty more pans than necessary. I also usually throw in a little EVOO.)

Add to pan:
- 5 C vegetable broth (you can use chicken, too)
- 1 9 oz package tortellini

Boil until tortellini is done. (Jane note: I boiled it a few minutes less than done since it continues to cook for a bit during the next step.)

Add:
- 2 C frozen mixed veggies (the baby California mix is Sarah’s fave, that’s what I used too)

Simmer until veggies are heated through.

Add:
- 1/4 C prepared pesto at the end. Garnish bowls with parmesan cheese.

Posted by Jane Maynard at 9:12 am 23 Comments
Categories: Eat Less Meat, Featured Recipes, Healthy Eats, Recipes, Recipes: Main Dishes
Friday, January 15

“Food Matters” Giveaway Winners!

I absolutely loved all of your comments on my New Year’s resolution post. I mean, I’m pretty sure the giveaway had something to do with the comments. But regardless, you shared so many wonderful thoughts, helpful information and support, and some of you are even joining the Eat Less Meat challenge!

If you are not one of the lucky people to win a copy of Food Matters by Mark Bittman, don’t despair. You can purchase the hardback here and the paperback just came out. Neither one is very expensive and worth every…last…penny.

Sales pitch over. Time for the winners!

Total Fit Girl, who said “I’d love to win a book! I’m trying to eat less meat as well and would love to learn more and get some new recipes!”

Patti, who said, “I’m making the switch to less meat. I’d heard Bittman interviewed about this book, would like to read it.”

Peter, who said, “As a HUGE meat eater, married to a loyal Jane Maynard fan and fellow traveler, my heart sinks a little upon reading this. But, alas, truth is on your side. I salute you.”

Jessica, who said, “Great new years resolution”

Jessica, who said, “As a long time menu-sharer, you may have noticed we don’t eat an excessive amount of meat. We started eating less meat a couple years ago, and the more I read and learn about the state of our food policies in this country, the less I end up eating it. We started out just cooking with it less, and have moved on to buying local grass-fed meats or organic meats when we can’t get what we need locally. Because these products cost more we eat even less meat now, but feel much better about it when we do. I’ve been a fan of Michael Pollan’s for many years now, and definitely recommend his books on this subject. Food, Inc. was also very eye opening, not just on the meat issue, but on the food industry in general. There is also a good video of Mark Bittman on TED discussing the topics in his book. Happy Veggie New Year!” (I don’t know Jessica personally, but she HAS been posting menus on this blog almost from Day 1! I guess all that loyalty finally paid off!)

Congratulations to our winners! And stay tuned as I continue on the Eat Less Meat journey.

Posted by Jane Maynard at 11:27 am 3 Comments
Categories: Eat Less Meat, Giveaways
Tuesday, January 12

Pasta Primavera from Moosewood

Have you heard of the Moosewood Restaurant cookbooks? If you have a vegetarian friend (or you are a vegetarian) who likes to cook, then you probably have. I can’t believe how many vegetarians in the last week have recommended various Moosewood Restaurant cookbooks to me. I think it’s time to go cookbook shopping. (Click here to read more about this interesting restaurant.)

My friend Nikki made Pasta Primavera for us one night and it was divine. I couldn’t wait to get the recipe and she happily shared. It’s from the Moosewood Restaurant Low-Fat Favorites cookbook, which she said is her favorite of their books. If you want to buy it, click here.

Let me warn you, this dish is a labor of love. Chopping all those vegetables takes time…especially if you add more vegetables than the recipe calls for like I did. But it is an excellent dish, is super healthy, and if you’re only feeding 4 people like me you will have tons of leftovers. Blanching the vegetables as indicated in the recipe makes for perfectly cooked veggies.

One more quick tip…I had some Tuscan Tomato Soup leftover when I made this pasta. Pouring a bit of that soup over the pasta was oh so good.

Pasta Primavera
From the Moosewood Restaurant Low-Fat Favorites (with Jane and Nikki notes)
- 6 garlic cloves (Nikki sometimes uses more)
- 2 tsp olive oil (Nikki sometimes uses more, I think I did more like 2 Tbsp.)
- 3 cups chopped tomatoes
- 1/4 cup dry white wine
- 1/2 – 1 tsp salt (I’ve added this because it definitely need more salt, and if you add at this point with the sauce I think it will diffuse through the ingredients better than seasoning at the end)
- 1/2 cup sliced fresh basil leaves (slice them crosswise)
- 1 small red onion, thinly sliced
- 2 small carrots, peeled and cut into 2-inch matchsticks
- 1 pound asparagus, cut into 2-inch pieces
- 1 red bell pepper, cut into 2-inch matchsticks (Nikki leaves this out, I kept it in)
- Handful snow peas, cut in half width-wise (Nikki & Jane addition)
- Handful sugar snap peas, cut in half width-wise (Jane addition)
- Handful green beans, cut into 2-inch lenth pieces (Nikki and Jane addition)
- 2 small zucchini, cut into 2-inch matchsticks (Nikki likes summer squash better)
- 1 cup fresh or frozen green peas
- salt and ground black pepper to taste
- 1 pound fettuccine or butterfly pasta (farfalle)
- 1/4 cup grated Pecorino or Parmesan cheese

Bring a covered pot of water large enough to accommodate a colander or steamer basket to a boil (neither Nikki nor I have one of these setups, so we use a slotted spoon to scoop the veggies out of the hot water when it’s time). Meanwhile, saute the garlic and oil in a saucepan for about 2 minutes. Add the tomatoes, wine and salt and cook on medium heat for about 5 minutes. Add the basil and red onions, cover, and remove from the heat.

When the water is boiling, blanch the vegetables. (If you prefer to steam the vegetables, allow 3 minutes between each addition of vegetables). Put the carrots in first. After 1 minute, add the asparagus and bell peppers (if doing snow peas, sugar snap peas and/or green beans, toss them in at this point). After another minute, add the zucchini (or summer squash) and peas. Cook for 1 minute more and then lift out the colander and all of the vegetables and set aside to drain. Reserve the pot of boiling water for cooking the pasta. Stir the vegetables into the tomato sauce. Add salt and pepper (if needed). Cover and set aside.

Cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Toss the pasta with the reserved cooking water and 3 tablespoons of the grated cheese. Top with the tomato-vegetable sauce. Sprinkle with the remaining cheese and serve immediately.

Posted by Jane Maynard at 10:49 am 19 Comments
Categories: Eat Less Meat, Featured Recipes, Healthy Eats, Recipes, Recipes: Main Dishes
Friday, January 8

My New Year’s Resolution: Eat Well, Heal the Planet
The giveaway included at the end of this post is now closed. But please keep reading because there’s a LOT of wonderful information here I don’t want you to miss!

I am SO excited to share my new year’s resolution with you. And I’m SUPER excited about today’s giveaway (there will be 5 winners – sweet, eh?). So let’s get to it, shall we?

Years ago I read the article “Unhappy Meals” by Michael Pollan in the New York Times. Combined with other reading and many discussions with people in “the know,” I have since been very interested in what eating healthy really means. As a result, I rarely buy processed foods and read all food labels with great skepticism, especially the ones with health claims. (Go read the article if you haven’t already. It’s awesome.)

I also think about the environment a lot. No matter where you stand on the issue, it is clear that we humans need to take steps to heal our planet. My dear friend Emily (who you can thank for the existence of this blog, by the way) recently recommended to me the book Food Matters by Mark Bittman (a writer for the New York Times and cookbook author whom I love – p.s. he’s not vegetarian). Food Matters talks extensively about the environmental impact of the way we eat. It’s astounding. In fact, I can only read the book in small snippets because I get too frustrated with the state of things. But it is an inspiring book and has over 75 recipes to get you going. (The NY Times article Rethinking the Meat-Guzzler by Mark Bittman is a great article and introduction to the issue. At the very least, read that article. You can also get information on Mark’s website, where you can officially become a lessmeatarian!)

Some interesting tidbits that caught my attention (just a few among many):
- 40 calories of fossil fuel are required to produce 1 calorie of beef protein.
- Meat consumption would have to fall 3 oz. a day to stabilize greenhouse gasses produced by livestock (which, by the way, produces more greenhouse gases than transportation)
- In the late 1970s, the government nutrition recommendations were going to be “eat meat sparingly”…that is until the lobbies found out. The verbiage was switched to “eat less fat,” which changed everything and had multiple negative impacts (read the book for details!)
- It’s not just about eating more organic dairy and grass-fed meat. If all of us switched to grass-fed beef today, we’d have to destroy most of our farmland and forests to create enough land for the cows to graze. There is simply too much demand. (Our consumption of meat per person has increased significantly over the last century.)
Bottom line: Eat less meat. Eat less junk food. Eat more whole foods. We need to, for our own health and for the planet. Which leads us to the new year’s resolution portion of the program…

I am going to cook and eat less meat going forward. I’m not eliminating it, I’m not becoming vegetarian or vegan. But I am going to increase my consciousness about the impact my food choices have on the environment and try to do something about it. I’m going to buy more local produce and meat, probably even join a CSA. I’m not going crazy but taking it one step at a time. I want the change to be sustainable because it has to be. We only have one earth. This is one meaningful way I can help save it.

What does this mean for you? Two things.
1. I’m going to explore vegetarian cooking (recipes, tips, etc) and share the journey with you. (No worries, for the carnivores…meat will still make appearances on the blog. Hello, Swedish Meatballs. But we will be eating less of said meatballs.)
2. A GIVEAWAY!
FIVE lucky random winners will each win one paperback copy of Food Matters by Mark Bittman. I wish I could get a copy for each and every one of you. It’s a fast read with wonderful info and recipes. You can buy it here…and of course you should enter the giveaway by adding a comment to this post by Midnight PT, Thursday, January 14. Good luck!

Eat well, friends. Your body will thank you. So will Mother Earth.
Posted by Jane Maynard at 5:43 pm 307 Comments
Categories: Eat Less Meat, Giveaways, Healthy Eats, Musings
Tuesday, January 5

Tuscan Tomato Soup

My aunt recently sent an email to my extended family inviting everyone over for “amazing tomato soup you don’t want to miss,” or something to that effect. Well, I didn’t want to miss the soup, but I had no choice since I live nowhere near any family! I knew I had to eat this soup one way or another. Thankfully she shared the recipe, saving me a few hundred dollars in airfare.

This Tuscan Tomato Soup is very yummy. And easy to make! Quick disclaimer before you start thanking me for sharing a healthy recipe to complement your New Years diet resolutions. Um, yeah, there’s cream in it. But cream has protein and calcium, right? Are you with me, health gurus?

Tuscan Tomato Soup
Prepared by Chef Kent Andersen from Chef’s Table in Orem, UT- modified by Jane Maynard (that’s me!)
- 3 Tablespoons Olive Oil
- 1 Onion, Small dice
- 3 14.5-oz cans diced tomatoes (original recipe: 5 Cups Diced and Seeded Tomatoes)
- 2 Cups Chicken Stock
- 1.5 Cups Heavy Whipping Cream
- 1 Cup Basil Pesto (Auntie Barb likes Target’s pesto better than Costco’s; I used Trader Joe’s, which was 1 oz short of a cup but still tasted great; you could always make it, I suppose)
- Salt and Pepper, to taste

Heat oil in a medium large soup pot. Add onions and cook over moderately low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors.

Add whipping cream. Add pesto.

Blend to desired consistency in a food processor or blender. (Barbara reserves a little bit of the soup un-blended so there are some chunks.) Adjust seasoning with salt and pepper.

Posted by Jane Maynard at 4:08 pm 18 Comments
Categories: Eat Less Meat, Featured Recipes, Recipes, Recipes: Main Dishes, Recipes: Side Dishes
Tuesday, December 1

Cranberry Orange Sauce

I know I already shared this Cranberry Orange Sauce recipe within the last week, but I finally took a picture of the final product and it’s just too pretty not to share again! Besides, I don’t think cranberries are only relegated to Thanksgiving, right?

I also know that I already posted a photo of this pie, but I just love the leaves on top. The picture has been BEGGING to make an appearance on the blog. I have acquiesced. I promise to stop putting fall-ish pictures up now that Thanksgiving is over and we are all roasting chestnuts on an open fire.

CRANBERRY ORANGE SAUCE (in case you missed it the first time!)
A recipe I found online somewhere, easy to make and very very yummy alternative to normal cranberry sauce on Thanksgiving
- 1/2 lb cranberries
- 1/2 C sugar
- 1/4 C orange juice
- zest of 1 orange
- 4 oranges separated, pith and membranes removed

Bring 1/2 C water to simmer. Add cranberries, sugar, OJ and zest. Simmer & stir until sugar dissolved and berries begin to pop, ~15 mins. Remove from heat – add orange segments

Posted by Jane Maynard at 4:44 pm 4 Comments
Categories: Eat Less Meat, Featured Recipes, Holidays, Recipes, Recipes: Side Dishes, Thanksgiving Prep
Thursday, November 12

Easy Peasy Bean Tacos

Today I’ve got a quick, tasty meal idea for you, thanks to my dear friend Angie who shared this non-recipe-recipe with me recently. It’s her go-to meal and it’s a winner!

In honor of The Pioneer Woman giveaway we’ve got going this week, I did this post Ree style, photographing every step of the cooking process. Thought it would be funny to finally do that with the easiest recipe on my site. Funny, right? A-ha-ha-ha-ha!

Easy Peasy Bean Tacos
- Flour or corn tortillas, smaller size
- Shredded cheese
- Can of refried beans
- Toppings you like on tacos…tomatoes, salsa, sour cream, guacamole, lettuce, etc.

Preheat your oven broiler. Heat up the can of beans in a saucepan.

Place the tortillas on a cookie sheet. Sprinkle some cheese on half of the tortilla (you can also heat them up on the stove, whichever you prefer).

Pop the tray in the oven, broil until the cheese melts. This is seriously the hardest step of the process. You still with me?

Schmear on the beans.

Add your favorite taco toppings.

Fold. Eat. Enjoy.

We really liked these tacos, and I loved how simple they were to make. But I’ve gotta say, I think a few grilled peppers and onions would give the tacos nice flavor and crunch…but yeah, that involves chopping stuff AND dirtying another pan. So don’t worry too much about it. These are Easy Peasy Bean Tacos, after all.

Posted by Jane Maynard at 5:00 am 7 Comments
Categories: Eat Less Meat, Featured Recipes, Healthy Eats, Recipes, Recipes: Main Dishes
Thursday, October 15

Broccoli Cheese Soup

I will share the following delectable soup recipe with you under one condition: You are not allowed to think about the amount of fat present in the soup when you eat it. It is worth every last calorie. That said…I wouldn’t recommend eating this soup every day. Neither would a cardiologist. But, oh my goodness, you’re going to like it.

Without further ado…the best broccoli cheese soup recipe around! Oh wait, a bit more “ado”…it’s easy to make with a short list of ingredients and quite fast. However, there is a lot of standing at the stove and whisking involved. Make sure you have some tunes or an episode of This American Life playing when you start cooking. I even do leg exercises while I whisk away…just a little preemptive strike on the butter, cream and cheese.

BROCCOLI CHEESE SOUP
From my friend Elizabeth Paul
- 1/2 C butter
- 1/2 C flour
- 1 Quart Half & Half
- 3 C cheddar cheese, grated
- 3 C broth (chicken or vegetable)
- 1 pkg frozen broccoli (or 2 small heads fresh broccoli chopped into bite sized pieces)
- 1 tsp salt

Combine broccoli, broth and salt – bring to a boil, simmer until broccoli is cooked.

Melt butter over medium-low heat. Add flour gradually, whisking. Simmer and whisk for a few minutes. Add half & half four times, whisking constantly (make sure it gets thick before each addition of half & half).

Add cheese.

Add broccoli/broth/salt mixture and stir.

Posted by Jane Maynard at 5:00 am 18 Comments
Categories: Eat Less Meat, Featured Recipes, Recipes, Recipes: Main Dishes
Tuesday, October 13

Butternut Squash Soup

It is pouring rain today, which means two things. First, I am in heaven. Second, it’s time for a cozy bowl of soup.

I know several of you are chomping at the bit for my Broccoli Cheese Soup recipe. The recipe is coming this week, I promise. I just need to take a picture. Until then, I hope my most favorite soup recipe EVER will suffice.

BUTTERNUT SQUASH SOUP
From my friend Sarah Covert, with my commentary in italics
Soup:
- 1 large butternut squash, about 3.5 lbs.
- 1 large leek
- 2 T unsalted butter
- 4 tsp. grated fresh ginger (you can use ground ginger – I think about 1 tsp should do it)
- 5-6 cups chicken stock
- Salt
- Freshly ground pepper (this last time I used fresh ground black pepper and 2 shakes of cayenne)

I roast the squash, cut in pieces & wrapped in foil, in my oven at 375 for 40-60 mins. That said, here’s what the recipe tells you to do. With a large heavy knife, cut the squash in half through the stem and discard the seeds. Brush the cut sides with olive oil. Grill, cut sides down, indirectly over medium heat until the skin can be easily pierced with the tip of a sharp knife, about 1 hour. Remove the squash from the grill and cool… with a large spoon, scoop the flesh from the squash and discard the skin.

Cut off most of the tough green top from the leek. Cut the leek lengthwise and wash under cold running water to remove any dirt trapped. Cut crosswise into 1/2-inch pieces.

In a large saucepan over medium-high heat, melt the butter. Add leek and ginger and cook, stirring occasionally, until the looks are tender, about 5 minutes. Add 5 cups of the chicken stock. Bring to a boil and carefully add the squash. Recude the heat to very low and cook, stirring occasionally, about 20 minutes. Puree the soup, in batches in a blender. Return soup to saucepan. If it seems thick, use remain stock as needed. Season with salt and pepper to taste. Serve warm, garnished with peanuts if desired.

Peanuts
(optional garnish that I never make b/c I don’t like peanuts…but those who do love these spiced peanuts on top)
- 1 1/12 C roasted peanuts (not dry-roasted)
- 2 T peanut oil
- 1 1/2 t. ground ginger
- 1 T finely chopped garlic
- 2 t. finely chopped fresh cilantro
- 1/2 tsp. Chinese five-spice powder (in bulk at Henry’s)
- 1/4 t. cayenne pepper

In a small bowl, combine the peanuts, peanut oil, ground ginger, garlic, cilantro, five-spice powder and cayenne. Toss well to coat the peanuts evenly, then transfer to large sheet of aluminum foil. pull the corners of the foil together and close the pouch. place the pouch over indirect medium heat for 5 minutes. Carefully remove pouch and allow to cool.

Posted by Jane Maynard at 2:00 pm 11 Comments
Categories: Eat Less Meat, Featured Recipes, Healthy Eats, Recipes, Recipes: Main Dishes
Thursday, July 3

The Cheater’s Guide to Great Guacamole – And Guac Myths Debunked

Time to make some guacamole, the perfect 4th of July dip! Okay, maybe more appropriate for Cinco de Mayo, but whatever. I have a few tips I’d like to share that will cut down on prep time and pump up the flavor.

INGREDIENTS:
- Avocado (let’s base this recipe on 4 avocados)
- Chunky Salsa (to taste, not too much, 1/8 – 1/4 cupish?)
- Dollop of sour cream (if desired, but not too much…and, honestly, you don’t really need it)
- Garlic Powder to taste (yes powder, put that garlic press away!)
- Dried minced onion to taste (yes, dried, put your knife away!)
- Salt & Pepper to taste
- Red Pepper flakes (if you want it spicier)
- Lime juice (I just use my little squeezie lime juice from the fridge – a few squirts should do it – if you have a fresh lime, go for it)
- Fresh cilantro (if you have it), chopped
- Mix all together

TIPS:
- To remove the pit, whack it with the blade of your knife. It will stick and you can pull it right out. You can use a towel to pull the pit off your knife to reduce risk of cutting your hand off, but I like to live dangerously.

- Use a pastry blender to mix it up. It’s perfect for mashing up the avocado, but keeps you from overmixing. You don’t want to overmix – chunkier is better. Pasty, not so good.

- Salsa is my “secret” ingredient – you get hunks of tomato, onion and pepper, but you don’t have to do any chopping. And it adds nice flavor.

- About the cilantro – I almost never have fresh cilantro on hand. The guac is delicious without it, I promise. But if you DO have it, it adds a nice fresh flavor.

- Make sure you salt it enough. This is important. Add a little bit at a time so you don’t oversalt.

- You can tell when an avocado is ready because it’s soft to the touch (not too soft!), dark in color, and when you pop the little stem thingy off the end, it will be green in the hole.

MYTHS DEBUNKED:
- Lemon and lime juice do NOT keep your guacamole from going brown. I use lime juice just because it tastes good.

- Putting the pit in the guacamole will NOT keep it from going brown. The reason avocados go brown is from contact with oxygen. The best way to keep it green is to put plastic wrap directly on the guac when you store it. It’s still going to go a little brown on you. There’s just no getting around that. The brown is a-okay to eat, but you can always skim it off the top if you don’t like how it looks.

I’m telling you, my guacamole is GOOD. It’s EASY. You can make it with whatever you have in the cupboard and fridge. I always have lime juice & salsa in the fridge and spices in the cupboard. All I need is the avocados and I’m set!

Posted by Jane Maynard at 12:00 pm 6 Comments
Categories: Eat Less Meat, Guest Blogger, Kitchen Tips, Recipes, Recipes: Side Dishes
Thursday, March 27

Featured Recipe: Roasted Asparagus

For Easter we had asparagus as one of our side dishes. Lindsay sent me this link to a roasted asparagus recipe. I gave it a try and it was great, so time to share it with you!

Since videos on YouTube don’t always stick around forever, here’s a quick run down of what to do. Super easy:
1. Spread your asparagus on a cookie sheet – a big enough tray that they aren’t crowded and touching too much.
2. Drizzle olive oil, salt & pepper (I used Onera seasoned salt and pepper)
3. Toss the asparagus with your hands to evenly coat.
4. Roast in 400 degree oven for 20 minutes (although, my asparagus were very skinny, so I only did 10 minutes…I don’t like overdone asparagus)

That’s it. Easy and yummy. I’ve been using Onera on asparagus for a long time and love it. I usually saute, but I think the asparagus seemed less oily when it was roasted and it was easier, so I’m roasting from now on. Thanks for the link, Lindsay!

Posted by Jane Maynard at 4:09 pm 9 Comments
Categories: Eat Less Meat, Featured Recipes, Healthy Eats, Lindsay, Recipes, Recipes: Side Dishes
Thursday, January 31

Baked Stuffed Winter Squash

From Morning Glory Farm!
- 4 acorn squash, halved and seeded
- 2 C cooked wild rice (I used 3 C of the the Trader Joe’s Brown Rice Medley (brown rice, black barley and daikon radish seeds) & it worked great)
- 1 C cooked wheat berries (I didn’t have these, which is why I did 3 C of the TJ’s medley)
- 1 C roasted pears
- 1/4 C canola oil, divided
- 1 large shallot, diced
- 1/3 C apple cider
- 1/2 C dried cranberries
- Salt & Pepper to taste

Preheat oven to 375 degrees. Roast squash cut side down for 30-40 minutes. While squash is roasting, cook rice and wheat berries according to package directions (Jane note – I added salt to the water that the rice cooked in for flavor). One squash is soft, cut pears into large dice and toss with 1/8 C canola oil. Roast on sheet tray about 20 minutes. Saute shallot in rest of oil over medium heat. Pour apple cider in with shallots, cooking and stirring to deglaze the pan. Mix rice, berries, pears, and cranberries into shallot mix. Salt and pepper to taste. Stuff each squash with filling and serve.

Posted by Jane Maynard at 10:31 pm No Comments
Categories: Eat Less Meat, Recipes, Recipes: Main Dishes
Saturday, November 17

Thanksgiving Prep: Stuffing

Below is my mom’s stuffing recipe. This is what I make every year – it’s not fancy, but it is so good. There are TONS of fancier recipes out there that I’m sure are delicious, but I like my stuffing simple & straightforward. As with all my mom’s recipes, there are no measurements. So sorry!!! Also, there’s lots of good info in the comments on the Gravy post, so make sure you read them!

Quick note on more Thanksgiving Prep posts to come: Tomorrow I will share my entire menu for Thanksgiving, including recipes. Monday is all about dessert – so get your favorite recipes to share ready! Tuesday is about timing the meal prep – this is probably the trickiest part of cooking on Thanksgiving. Wednesday…we may be done, we shall see! The coutdown begins!

CLASSIC STUFFING
From Phyllis Wallin, my mom
- Bag cubed bread loaf
- 1 medium onion
- diced celery
- grated carrots
- salt
- pepper
- sage
- 1 stick butter melted
- chicken stock if needed
- 1 egg well beaten

I (Jane) buy a loaf of cheap white bread, cut into cubes and let dry out for a day before making the stuffing. I use less than a whole onion (nate doesn’t like onion that much) and then a few carrots & celery. Sautee the onion and celery in the butter. Mix all the ingredients together. I don’t think I’ve ever needed to add chicken stock. As I mentioned in the Turkey post, I put as much stuffing in the turkey as I can (don’t forget you can stuff the neck too!) and then I put the rest in a casserole dish, cover with foil and bake until it’s hot all the way through – then when turkey is done, mix all the stuffing together. Enjoy!

Posted by Jane Maynard at 11:30 am No Comments
Categories: Eat Less Meat, Holidays, Recipes, Recipes: Side Dishes, Thanksgiving Prep
Friday, April 13

Featured Recipe: BOBs (brie on bread)

It’s Friday, which means in a matter of hours, cool people (not me!) will be hosting parties and, well, being cool. Here’s a great, fast appetizer that is a big hit and could make you even cooler. (My friend Karen introduced me to these ages ago…thanks Karen!)

BOBs (aka Brie On Bread)
Baguette, sliced
Brie, sliced
Garlic Salt
Fresh cracked pepper

Place sliced brie on bread pieces. Sprinkle with garlic salt and pepper. Broil on baking sheet until cheese just bubbles and things start browning (don’t cook too long or brie will be unrecognizable).

Jane’s gourmet twist (if you want to make things harder on yourself): Brush baguette slices with a bit of fresh garlic-infused olive oil instead of using garlic salt. Then sprinkle with pepper AND regular salt.

Posted by Jane Maynard at 8:38 am 7 Comments
Categories: Eat Less Meat, Featured Recipes, Recipes, Recipes: Side Dishes
Wednesday, January 31

Spaghetti Pomodoro

SPAGHETTI POMODORO
From Liz Findlay
Cook spaghetti, do not over cook. Add fresh tomatoes, a ton of fresh garlic, some salt, and let it simmer (perhaps some olive oil as well would be good – note from Jane ). At the last, throw in a whole bunch of basil. Serve immediately. We love to eat Spaghetti with fresh sliced cucumbers drenched in balsamic vinegar and a baguette broiled with butter and garlic and parmesan cheese.

Posted by Jane Maynard at 10:22 pm No Comments
Categories: Eat Less Meat, Healthy Eats, Recipes, Recipes: Main Dishes
Easy Veggie Dip

EASY VEGGIE DIP
From Jane Maynard
- 1 16-oz container sour cream
- 1 packet Italian dressing seasoning mix

Whip together. Serve with crudités, crackers or whatever you think would be good!

Posted by Jane Maynard at 10:22 pm No Comments
Categories: Eat Less Meat, Recipes, Recipes: Side Dishes
Grandma’s Sour Cream

GRANDMA’s SOUR CREAM
The perfect companion to baked potatoes, from Grandma Blomquist
- 1 container sour cream
- Mayonnaise (~1/2 to 2/3 cups)
- Lemon juice (to taste)
- Touch of garlic salt
- Touch of onion salt
- Bit of mustard (optional)
- Touch of milk if need to thin out a bit

Posted by Jane Maynard at 10:22 pm No Comments
Categories: Eat Less Meat, Recipes, Recipes: Side Dishes
Fancy Coleslaw

FANCY COLESLAW
Fancy means more ingredients, ie more work, but yummier
From Pat Maynard, my awesome mother-in-law
3/4 C mayo
3/4 C miracle whip
1/2 t. celery seed (1 t.)
2 t. seasoned salt
1/4 C olive oil
1/2 C white vinegar
1/2 C sugar
1 T dry mustard
1/3 t. pepper
1 head cabbage
4 grated carrots
1 chopped pepper
finely chopped onion

Posted by Jane Maynard at 10:22 pm No Comments
Categories: Eat Less Meat, Healthy Eats, Recipes, Recipes: Side Dishes