Meatless Tuesday with Meatless Ground

We try to limit our meat consumption and, like many of you, are trying to eat healthy. Recently, I picked up a package of Gardein Meatless Ground. We had eaten at a friend’s house on Monday so we moved Meatless Monday to Meatless Tuesday.

beefless

It is in the freezer section of the grocery store and needs to be kept frozen until just the time you cook it. Last night I made some vegetarian chili from a terrific recipe and used the soy ground meat in the recipe. Delicious. The texture is correct, taste is fine. I was quite happy with how it turned out. I’ve used other products in the past, but I do like the Gardein version quite a bit. I will try some of their other products and report back on how those work as well. Meanwhile, do think about trying the Meatless Ground in vegetarian chili. Here’s a link to the recipe I used. https://www.allrecipes.com/recipe/72508/the-best-vegetarian-chili-in-the-world/

The photo is of the Best Vegetarian Chili in the World from Jaxon’s Mom on Allrecipes.com where the recipe is posted:

recipe active photo

I made a few changes to the recipe. I prefer to not use canned beans, although I know they are fine. But I keep a variety of dried beans, peas, and lentils on hand and it is easier for me to use those. So, the night before I placed about 3/4 – 1 cup each of kidney beans, chickpeas, and black beans in a large bowl and covered with water. The next morning I put all in my Instant-Pot with a tsp. of salt and cooked for 20 minutes. You can do the whole recipe in a large Instant Pot. Mine isn’t quite large enough because the chili recipe makes a large batch, but I did use it to cook the beans and that saved considerable time. If you have a larger model you could do the whole thing in one pot.

The other changes I made to the recipe were that I used one, not two packages of the soy ground meat. I used two 28 oz. cans of tomatoes, not three and I added 1 small can of tomato paste. I think everything else I followed the recipe linked to above. It was very good.

We were very pleased with the whole combination. The Meatless Ground was actually easier to cook with than regular ground meat, at least in this recipe. When I do use ground meat, I use very lean grassfed, local, sustainably raised meat which has very little fat (a good thing) but tricky to saute with at times. The Meatless Ground was easy because I could just dump it into the mix and heat it thoroughly. I look forward to sharing some more soy ground meat recipes with you in the future.

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Luscious Late Winter Salad

This is a wonderful salad. It kind of visually symbolizes the hope of spring with sweet, juicy orange pieces and the still remaining bite of winter with arugula. Next time I make it, I promise I will take a photo and post it. It is tangy and sweet and bitter and juicy and soft and salty and crunchy! Delightful. Makes a great lunch.

  • 1-2 navel oranges, peeled and sectioned (see directions following red onion instructions
  • 1/4 red onion, peeled, sliced and wilted (see instructions following list of ingredients)
  • 4-6 cups of washed arugula (2-3 big handfuls)
  • 2-3 large romaine leaves, washed and sliced or torn into pieces
  • 1/2 c. feta cheese, chunked or 3-4 T. parmesan cheese, grated
  • 2/3 c. coarsely chopped walnuts
  • salt
  • sumac to taste (optional but very nice)
  • 1/4 c. Pomegranate Vinaigrette

Red Onion preparation: This is a good way to prepare any kind of yellow, white or red onion but it is especially good for red onions, in my opinion. I cannot eat raw red onions unless they are prepared this way. The easiest thing to do is to prepare the whole onion, use what you need and save the rest for a few days in the fridge. Peel the onion, cut in half and slice into very thin half moons. Place all the onions in a small bowl and liberally sprinkle salt over the sliced onions. Mix with your hands. Set aside for 15-20 minutes. When ready to add to salad, squeeze the salted onions several times and rinse carefully in water, squeezing while rinsing. Take what you want to add to the salad and refrigerate the rest in a closed container or sealed baggie.

Orange preparation: Do this over the salad bowl so that you can capture the juice. Using a sharp paring knife or a special fruit knife if you have one, cut away the outer peel of the orange, down past the membrane just to where the fruit appears. Once you have the peel cut away, go around and loosen with your knife each of the sections. Then, you can use the knife almost as a tiny spatula and flip into the salad bowl.

Pomegranate Vinaigrette

  • 1/4 c. pomegranate molasses (available at Middle Eastern groceries (you could substitute 1 T. honey and add 1 T. of lemon juice)
  • 1/4 c. balsamic vinegar
  • 2 T. lemon juice
  • 1/2 c. good quality olive oil
  • 1 T. Dijon mustard
  • 1 t. salt

Mix all ingredients together. Blend in a blender or shake like a crazy person. Use what you need and refrigerate the rest for another salad in a day or two.

Clean and prep the arugula and romaine. Add the orange sections. Sprinkle the wilted red onions over the mix. Add the feta cheese or parmesan. Put the walnuts on top of everything. Drizzle with dressing (start with 1/4 cup and add more if necessary).

Enjoy!!!!

One recipe, 4+ different meals

I like to cook, but sometimes I am not in the mood to cook, do not feel inspired, and just want to get meal preparation done quickly. Something that saves me a significant amount of time is to prep ingredients common to several foods we like all at the same time, then pull out of the freezer as needed. An example makes it clearer.

We like soft tacos or burritos, chile, spaghetti and stuffed eggplant. All of those dishes can start with a ground meat, onion, green or hot pepper, and tomato mixture. So, to save time in a large skillet, spray with Pam or drizzle a small amount of oil and saute:

  • 2 lbs. ground beef (we use organic, grassfed, preferably local which will wind up being very low fat ~ 93% lean)
  • 2 medium onions, chopped
  • 1-2 medium green bell peppers, diced or 1 green bell pepper and 1 jalapeno
  • 2 cans diced tomatoes
  • salt and pepper to taste

Saute the onions and meat together, until onions wilt and meat loses its redness and is cooked. Break up large pieces of meat. Stir in the peppers and cook for a few minutes. Add the canned tomatoes and salt and pepper to taste. Let simmer a few minutes and add a little water if needed to keep the dish from becoming too dry.

Now you are ready to divide into about four containers. Freeze three of them and save out the one you are using today.

To make chile, just add chili powder, beans, cumin, more heat if needed.

To make spaghetti sauce, stir in tomato sauce, pureed tomatoes or tomato paste and water, along with crushed garlic and oregano.

For burritos, add some chili powder and cumin, wrap in a soft tortilla with cheese, salsa, light sour cream, etc.

For stuffed eggplant, basically you make a lengthwise slit in the center of Japanese eggplant and then lightly saute the eggplants in a small amount of vegetable oil until softened. Remove from pan and let cool enough to handle. Gently open up the eggplant using the slit and stuff the opening with the filling mixture to which you may have added chopped parsley. Set all the eggplants in an oven safe glass dish and pour some tomato juice over everything. Cover with foil and bake at 350 F. for about 35 minutes. A more detailed recipe can be found in Turkish Family Favorites.

The possibilites are numerous but in each case if you have the meat mixture ready to go, you are significantly reducing your prep time.

Balsamic Mustard Vinagrette

Salad dressing is an area where homemade is usually far better than store bought. It is also so customizable and that allows your creativity and tastes to flourish. Plus, you can tweak the dressing to bring out the flavors of whatever is in your salad. I made a salad of romaine, green onions, a carrot, four or five celery sticks, a tomato and half of a large green pepper. I used probably half of a largish head of romaine. Cut the veggies in different shapes. I sliced the carrot on the diagonal and then in half to make half crescent moons (kind of ). Celery in rounds. Pepper in squares, tomato medium dice. The lettuce was strips. Toss the salad with dressing immediately before serving. Enjoy!

BALSAMIC MUSTARD VINAGRETTE

  • 1/4 cup good quality balsamic vinegar
  • 1 T. lemon juice
  • 1/2 T. dijon mustard
  • 1/2 T. mayo
  • 1/2 T. honey
  • 2/3 t. salt
  • 1/3 t. black pepper
  • 1/2 c. good quality olive oil
  • 1/2 t. basil

One Pan Dinner: Salmon and roasted veggies

This could not be any easier. Not only do you just dirty one pan in the entire dinner, but the prep entails just one bowl. Here’s what you need:

  • 2 salmon fillets
  • 1/2 small bag baby potatoes or 2 c. butternut squash or sweet potato chunks
  • 1 large broccoli crown
  • 3 T. olive oil, mixed use
  • kosher salt, to taste OR garlic salt
  • soy sauce, to taste
  • sriracha sauce, to taste
  • 1 T. hoisin sauce or ketchup or 1/2 T. balsamic vinegar and 1/2 T. honey

If you plan to cook immediately after prepping the food, go ahead and preheat your oven to 375 F. If you are prepping ahead of time and want to let the fish marinate a bit, wait to preheat your oven.

Next prep the potatoes. Pour two T. olive oil into a largish prep bowl. Rinse the potatoes, butternut squash, or sweet potato chunks you plan to use. Rinse off the broccoli and cut into largish bite-sized chunks and drop into the oil. Cut the potatoes in half and drop into the olive oil. If using butternut squash or sweet potatoes just drop into the olive oil, stir around to make sure all the pieces are covered and then spread on a large rimmed sheet pan. Sprinkle with salt or garlic salt. Next, add soy sauce, sriracha, and hoisin to olive oil in the bowl and add one more T. of oil. Mix all together. Take the salmon fillets and place them into the bowl, skin side facing up, directly into the sauce so that they absorb the seasonings into the flesh. You can leave them to marinate 30-45 minutes. Or, cook immediately.

When ready to bake, first place the sheet pan into the preheated oven and bake for 15 minutes. When the veggies have roasted for fifteen minutes, remove sheet pan from oven briefly and set on top of stove. Carefully remove the salmon from the marinade and place skin side down on the hot sheet pan (with the partially roasted vegetables) . Drizzle whatever remains of the marinade on top of the fillets. Return pan to oven and roast for another 20-25 minutes, or until vegetables and salmon fillets are done. You may need to adjust the cooking times based on the size of your potato/butternut squash chunks and the thickness of the salmon fillet. For 1-1 1/2 inch potato chunks and average sized salmon fillets, the times given are about right. Voila! Dinner is ready and there are very few dishes to wash! Enjoy.