“Cooking Light” Meatless Monday Inspiration
So another Monday was upon us and while I love my meatless meals, post-baby I’m trying to make sure I add protein as often as possible. A 6-week old may not walk or talk, but you sure still need a lot of energy to balance out those sleepless nights! On average, men need 56 grams while women need 46 grams of protein daily and eggs can be a great, meatless source. At 6 grams per egg, adding two to a dinner is an easy addition to boost the intake.
If you have the hook-up, may I suggest local eggs, like the ones I get from the chickens that my mom added to the family last year. Dave, Cody, Pancakes, and the rest of the lot provide the freshest, most vibrant, and nutritious eggs around. No chicken coups in your family? It’s a great time of year to spend a Saturday perusing your local farmer’s market, just make sure to give the eggs a good wash before you crack them! Anyway, back to cooking…
I saw this recipe in one of my favorite magazine subscriptions, Cooking Light. It was super easy and even had the meat-lover in my house singing his wife’s praises! As an added boost, next time I might throw in a can of beans, red or cannellini, just to add a non-meat, non-dairy source of more protein. Here’s the recipe for Vegetable Hash with Poached Eggs.
I may catch some flack for blogging this but it is a joke in our family that my aunt, well let’s just say doesn’t share my passion for cooking. I’m not sure where this joke exactly started but it was probably years ago and snowballed, remaining a giggle today. Contrary to this joke, tummies are always full in her house and tonight’s dinner recipe happens to be thanks to her! A creative yet simple version of a lobster roll, these Shrimp Salad Rolls are light and fresh and a great way to get kids trying some new flavors. This recipe just proves that even minimalist chefs can create a delicious and sophisticated meal.
Light and Fit Shrimp Salad Roll
Welcome back Foodies! Everyone is always talking about “going green” these days from recycling to carpooling in an effort to reduce our carbon footprint on the world. Well this past week I tried out two new recipes with their own “green” value; their color! Guy Fieri’s Fire-Roasted Tomatillo Salsa Verde and a summer-fied version of Grilled Romaine graced our plates, and didn’t last very long there! These two “green” recipes not only taste delicious but are also a way to mix up your warm weather dishes. And they both do a body good! Here are the “green” for your summer figure recipes.
Fresh Tomatillos, great for homemade salsa!
Hi Foodies! Long time, no blog! It has been a very exciting time in our household as our newest chef has joined the kitchen! 6 weeks early, our son Luca decided it was time to make his bustling debut. Our little guy was in the NICU for almost three weeks so needless to say, I haven’t been frequenting the stove or grill or the grocery store often, if at all, the past month. Although we were blessed with the generosity of family coming by with “meals on wheels,” tonight I’m back to the counters and it feels great :) With my newly hired sous-chef by my side, we combined our Binkies and BBQ for simple Grilled Shrimp Skewers and Caprese Salad. Two utterly classic and light summer dishes. Here’s what we did.
Binkies and BBQ :)
When I think of summer cooking, I think baked cheesy lasagna and toasty meatball subs, don’t you? Okay, so maybe not, but they are Italian classics that I long to taste all year long, without the heavy lifting in the hot kitchen! And these days, when a craving strikes, I’m sent spinning on a mission to make it happen. So this week, I aimed to “summer”-fy two of my favorite dishes. Here are my summer-takes on Lasagna and Meatball Parm Subs.
Summer Squash Lasagna
Grilled Meatball Parmesan Sub
The Health-Food Diner
No sprouted wheat and soya shoots
And Brussels in a cake,
Carrot straw and spinach raw,
(Today, I need a steak).
Not thick brown rice and rice pilaf
Or mushrooms creamed on toast,
Turnips mashed and parsnips hashed,
(I’m dreaming of a roast).
Health-food folks around the world
Are thinned by anxious zeal,
They look for help in seafood kelp
(I count on breaded veal).
No smoking signs, raw mustard greens,
Zucchini by the ton,
Uncooked kale and bodies frail
Are sure to make me run
Loins of pork and chicken thighs
And standing rib, so prime,
Pork chops brown and fresh ground round
(I crave them all the time).
Irish stews and boiled corned beef
and hot dogs by the scores,
or any place that saves a space
For smoking carnivores.
Maya Angelou 1928-2014
It has been a Triple-R week in my house this week! A “Rachael Ray Recipe” week. As a subscriber to her magazine and avid “catch the recipe of the day” Rachael Ray Show viewer, she always has plenty of great takes on traditional dishes. Wednesday night I decided to attempt her “Meatless Monday” throw-back version of sloppy joes. By substituting eggplant for ground beef, this becomes an easy mid-week vegetarian dish. Continue reading
My favorite season is upon us! Time to break out the grill and patio set and get creative with your patties, dogs, and potato salads. With the celebration of Memorial Day and the honoring of our nations heroes upon us, the start of the warm, sunny weather season practically begs for cook-outs and get-togethers. But, in our case, with a new baby (and in turn new expenses!) on the way, how can you throw a great backyard BBQ but on a budget? Here are a few of my tips to keep the party alive while still keeping your pockets stocked!
Pale Ale BBQ Chicken Burgers with homemade potato salad
Here’s a fact in our house. If “Secretariat” is on, we’re watching it. Or “Seabiscuit” or any other movie, documentary, and/or televised program that has anything to do with horse racing and the famed tri-series. This is due little to the fact that I work in a bar and any type of large sporting event draws a crowd, and more to the fact that my husband, John, is obsessed. Strangely, yet amusingly, obsessed with these races and the idea of the illustrious triple crown winners. So in honor of the Kentucky Derby, the Preakness Stakes, the Belmont Stakes, and John’s fascination, here’s a Foodetarian’s guide to horse racing with a culinary twist. On your mark, get set, cook!
US Triple Crown