January 24, 2011

Meatless Monday

We all love Mondays, right?  Well now there is another reason...TGIM, its Meatless Monday!  There is a movement across the nation, well actually across the planet, to reduce meat consumption by 15% with the aim of improving our health and the health of the environment.  I just learned about this recently, but judging by the amount of blogs, articles and company pledges that exist out there on the subject,  I'm late to the party.

Click here to read the full article, but in a vegetarian nutshell, here are a few of the benefits of going meatless.

For your health: reduce heart disease, limit cancer risk, fight diabetes, curb obesity, live longer, and improve your diet.
For your wallet: cut weekly budget, and curb healthcare spending.
For our planet: reduce carbon footprint, minimize water usage and reduce fuel dependence.

And why on Mondays?  Apparently Monday is the day to sustain positive change.  We get serious again after a weekend of letting loose and we go back to structure, and settle into our routines.  Studies have shown that we are more likely to retain behaviors that are begun on Mondays.  I discovered that there is a whole host of Monday campaigns, but that's a whole other kettle of fish...umm, I mean beans.

What I find interesting is that the supporters of the movement aren't pushing everyone to go vegetarian.  They are simply encouraging us to cut down on meat consumption, with the idea that every bit helps.  I'm a recovered vegetarian and most of my meals don't include meat, so this doesn't seem like a big deal to me, but I recognize that it will take baby carrot steps for the carnivores out there.  Judging by the feedback I received today at work when we implemented our first Meatless Monday in the cafe, its going to be a slow journey.  I felt like I was in that old Burger King commercial..."where's the beef?" and had to explain repeatedly why there were only "vegetable things" to eat.   We eased into Meatless Monday by choosing vegetarian recipes for our two entrees and two soups, but we left our deli and grill as is.  I'm sad to report that burger sales were up today.  Not one to be easily phazed, I plan to keep promoting, keep educating and not give up.  There's always next Monday...

In honor of my first (official) Meatless Monday, here is my vegetarian chili.  
 I like to start with whatever veggies I have in the fridge.  In this case, carrots, celery and onions.

My secret trick is to use red lentils.  They thicken the sauce, and because they are the same color as the tomato base, you can barely see them.  This comes in handy for picky children/boyfriends/co-workers who aren't enthusiastic about eating lentils.  

I also add corn and black beans. I prefer using black beans or chick peas in my chili as opposed to the traditional kidney beans.  I'm not sure why, but somehow they seem more flavorful and unique.  


Add a can of diced tomatoes, and let the whole thing simmer until the lentils and veggies are soft.

The final product


Its best topped with a little grated cheddar cheese.  After all, its Meatless Monday, not dairy-free Monday.  

Good luck on your meatless adventures!  Remember, every bit helps....

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January 03, 2011

Holiday Flavors


The holidays....  A time for family and friends, sparkle, celebrations, gifts and of course lots of eating.  This is the time of year when diets go out the window, justified with upcoming New Year's resolutions, and food is present at every get together.  It was no exception for me this holiday season. 

I bought myself a little inspiration to help get the cooking and baking started.  Don't ask me how many recipes I actually used from these books, but just flipping through them gets my culinary juices flowing.

On Christmas Eve (or Erev Christmas as we like to say) I decided to make a classic beef brisket, in the tradition of my grandmothers, aunt and mother.  I called for the recipe, and my mother gave me the rundown on how to make it.  We don't actually use measurements, its "a bit of this", and "lots more of that".  I would describe this type of cooking as intuitive, and you need to understand the ingredients and how they work to ensure you are using them to their full advantage.  Also, it takes lots of practice.  I learn something every time I cook, and I add it to my repertoire for future dishes.  

This brisket recipe calls for onion soup mix, garlic powder (fresh garlic would burn in the oven for so long), onions, carrots and celery.  And the secret ingredient that my mother insisted I need?  Colman's dry mustard powder, in the yellow tin, imported from England.     

I remember this tin from my childhood, as it was always in the cupboard among the spices.  Its been around since 1814! It must be good...

I rubbed down the brisket with the dry ingredients and some oil, then placed it on top of the sliced vegetables.  I filled the bottom of the dish with red wine (a pinot noir, not the Manischewitz typically used), and let the whole thing cook for 4 hours.  

I love brussel sprouts.  Is that odd?  They are especially good roasted with chestnuts.  A very typical holiday flavor if you ask me.  


Beer bread, made from a Trader Joe's mix.  Beer bread is a quick bread (which means it doesn't need  yeast similar to muffins or banana bread), with beer used as the liquid.  The flavor is subtle after it is baked, but you can definitely taste it.  



The brisket, four hours later.  I know it doesn't look so pretty and no matter how I tried to photograph it, the camera didn't do it justice.  But it tastes so good, who cares how it looks?!?!  The onions soaked up the wine and the meat is fork tender and packed with flavor.  Simply delicious! And if I may pat myself on the back, it came out almost like Mom's.  

Our festive holiday table.  



If certain flavors have a time of year to shine, this would be the time for peppermint, with all credit given to the candy cane.  Candy canes are everywhere, from hot chocolate and lattes, to cookies, cakes and even martinis.  During our last trip to Vegas, we discovered the Mistletoe Martini and I was determined to duplicate it at home.  

First step, make candy cane vodka.  It was really simple to do.  
1) Unwrap candy canes
2) Drop into a bottle of vodka.  
By the next morning the candy was dissolved, the vodka was pink, and it tasted like Christmas. 

Mix the candy cane vodka with 2 parts Godiva white chocolate liqueur and pour into a candy cane rimmed martini glass.  


Add a splash of creme de menthe.

Enjoy by the fire

On Christmas Day, it rained and rained and rained some more.  What a perfect excuse to stay indoors by the fire where it was warm and cozy. 

One of my favorite "meals" is cheese, crackers, veggies, dip and other little noshes.   Add a bottle of wine, a good movie and my wonderful boyfriend, and I'm in heaven.  


And for my boyfriend, it wouldn't be the holidays without home made Chex Mix.  He has fond memories of the smell filling up his childhood home, and so we re-created it here. 


I didn't realize that it takes an hour to bake, but it was well worth the wait.  Ready for a re-match? 

I hope all your holiday flavors were as wonderful as mine.  Happy New Year!
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