Posts Tagged ‘meat’

Baked mac and cheese (and bonus rosemary-apricot pork tenderloin)

In most recommended, recipe on October 6, 2010 at 8:49 am

Mac & cheese and rosemary-apricot pork

This weekend I tried to make pasta for the first time. The recipe was deceptively easy – mix flour and salt in mound on a cutting board, then crack eggs in mound and slowly mix with hands.

From the first egg it was a disaster. I guess my mound was more of a plateau, and egg started running all over the counter, and I had to start mixing it really fast. And it was so sticky! (That probably should have been my first clue).

After the dough sat, I aimed to roll it out. “Who needs a pasta maker?” I said to myself. “Italian grandmothers used wine bottles to roll out pasta*!” So I sat out with my rolling pin, heaps of flour, and some butternut squash filling.

Erm. The dough was really hard to roll out, and I ended up with 2 inch by 2 inch very thick squares of pasta with probably a drop of filling. I dropped the little buggers into boiling water anyways, thinking maybe they would become more like ravioli I recognized.

Not so. My roommates looked nervously at the small bricks on their plates. I tried to alleviate the matter with lots of thyme butter, but the fact remained this was a dinner FAIL.**

So I’m not posting that recipe. Instead, I’m posting a recipe that I love, that is comforting and delicious and I should be able to make with my eyes closed, but still crack open my How to Cook Everything Vegetarian.

*That may or may not be true.
** And no, you totally don’t get pictures of it.

Baked mac and cheese (and bonus rosemary-apricot pork tenderloin) Read the rest of this entry »

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Spaghetti sauce with meat

In recipe on September 10, 2010 at 5:35 pm

Spaghetti sauce with meat

I went on vacation recently! It was absolutely splendid – Greece and Turkey (well, Istanbul) for a little over 2 weeks. The food was pretty good – while I can certainly wait to have another Greek salad, I did eat some excellent Cretan snails, fish, and a zucchini pie that I will dream about for the rest of my life.

When I came back, I definitely had a hankering to cook again (hurray! said my roommates). And what I had been craving most was some sort of Americanized Italian food, something that comes in big servings with easy, tasty flavors.

So I made spaghetti sauce.

NOTE. This recipe CANNOT be made vegetarian. The meat fat was an essential part of the sauce, and, while you could forego and just do onions and tomatoes, I can’t speak to the richness and equivalent deliciousness.

Those who enjoy dead animal flesh (like me!), ENJOY. Invite friends, it makes a lot (or freezes well!)

Spaghetti sauce with meat

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Confessions of a Part-Time Vegetarian

In Uncategorized on September 17, 2009 at 2:25 am

I have been not eating meat for over two years now, give or take two months off each year. When I decided to eat meat less for environmental reasons, I knew that I wasn’t strong enough to give it up for good. So I give myself “meat-eating months”: June (birthday month!) and November (Thanksgiving—Tofurky still doesn’t do it for me).

I know that this means I can hardly call myself a vegetarian, especially because I still eat fish during the rest of the year. But it’s a system that helps me feel better, and that I can help the planet and still look forward to a BLT. (Because when you haven’t had one for six months, I can’t even describe how good it is).

My philosophy is that we should all do what we can, that cutting out meat is both good for you and the environment but everyone needs to find their own balance, and this is what works for me right now.