I Didn’t Know Jack

September 17, 2018

Jackfruit. I had no idea that this Asian superfood is an everyday staple in South and Southest Asia. Used in both its green and ripe forms, from savory dishes to desserts, Jackfruit is a great source of protein, potassium, calcium and iron. Benefits of eating JackFruit include improved energy, regulated blood pressure and better cardiovascular health, improved digestion, cancer prevention and enhanced vision. That said, I thought it was time to try to integrate some Jackfruit into my Meatless Monday rotation. My early simple plan was to cook it up in barbecue sauce as a pork-less pulled pork. Then I got sidetracked by a suggestion from one of the guys at my local Trader Joe’s to use it in place of crab in crab cakes. That did it, I was off and running. Starting with the crab cakes, I offered the first couple of test batches to friends. Their response was unanimous …” Wow, these are fantastic”. Who’s going to argue with that?

Then I went back to my original thought and whipped up a little faux “pulled pork” using Trader Joe’s recipe and their Brown Sugar Barbecue Sauce and Marinade. Could not have been simpler. Piled on a brioche bun topped with some slaw and chopped onion?  Another meatless Monday winner. See for yourself. Looks just like pulled pork, doesn’t it? Recipe here: https://www.traderjoes.com/recipes/lunch/pulled-jackfruit-sandwich

Photos:gp

 

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Snow up to here…

January 19, 2018

temps down to there. Makes the idea of slaving over a hot stove downright inviting. So, for this New Year a new entry in the growing arsenal of Meatless Monday recipes. Farro Porcini Risotto with Parsley Walnut Pesto. Rich, hearty, aromatic and best of all, on the table in about 30 minutes. This just moved to the top of my rotation.

I added a little shortcut to this already simple recipe from Martha Stewart, https://www.marthastewart.com/312975/farro-and-porcini-risotto, by using 1/2 jar of  Trader Joe’s Pesto Alla Genovese with the parsley and toasted walnuts and an additional splash of olive oil. The weekend’s here, why wait till Monday.

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A rainy, sloppy start…

October 6, 2016

to October had me thinking about  something quick, filling and a bit nostalgic…Sloppy Joes. While I can’t remember when I had had one last or if I had even made them before at all, it warranted some further study. Easy enough with a can of sauce, a pound of ground beef and some buns, what would happen if I tried to eliminate the meat? Pretty much magic on the first try and it couldn’t be any easier. Starting with a 15 oz. can of low sodium Sloppy Joe sauce and teaming it up with a 17.6 oz. package of steamed lentils I added 4 oz. of baby Portobello mushrooms that I had pulsed coarsely in the food processor and sauteed in a tablespoon of general use olive oil. As things started to simmer I pulsed 1/2 cup of walnuts until coarsely chopped and added them to the pan for additional texture. Doctored with a couple of tablespoons of maple syrup to round out the sweetness, a couple of tablespoons of bottled barbeque sauce for a bit more tang and a final adjustment of salt to taste they were done. Served up on a traditional soft bun with a side of slaw these have moved up to the top of my Meatless Monday rotation.

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It may seem like you’ve over done it, but between Christmas and New Years Eve you still have to eat. Fancy enough for company yet simple enough for any day of the week…Mushroom Stroganoff. A handful of ingredients and minimal prep will have four steaming bowls of comfort on the table in about 30 minutes.

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Photos:gp

Always On Hand

December 11, 2015

Parsley, walnuts, Parmesan and Bucatini…simplequietmodern pantry staples. And, just what you need for Walnut-Parsley Pesto with Bucatini… a perfect Meatless Monday supper to give you a break from all the holiday party fare. Hearty and satisfying, you won’t be missing the moo, cluck or baa.

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This deconstructed pesto variation, adapted from the Chris Morocco original found in Bon Appetite, will serve four and can be whipped up at a moments notice. Gather your ingredients: 12 oz package of dried Bucatini, 1 cup of toasted walnuts, 2 cloves of garlic finely grated, 1 1/2 cups grated parmesan, 1/3 cup olive oil, 1 cup chopped flat leaf parsley and a couple good pinches of red pepper flakes. Pulse the walnuts in a food processor until finely chopped and add to a bowl containing the chopped parsley, parmesan, garlic and pepper flakes. Stir in oil to combine and season with salt and pepper. Cook the Bucatini according to package directions. Drain, reserving about a cup of the pasta water. Add pesto to the pasta adding small amounts of pasta liquid as needed until until the pasta is well coated. A glass of wine and a bowl of clementines and dinner is done.

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Photos:gp

 

Little by Little

January 24, 2015

It all started for me with a meatless Monday… easy enough. As time went on it seemed that the less meat I ate , the less I craved and I had developed an arsenal of meatless recipes that kept me satisfied. Now I’ve added wheatless Wednesday to my schedule…maybe not so easy? Bread and bread products are everywhere as well as numerous pasta variations. Hmmm. Enter chickpea flour and this simple, simple, SIMPLE recipe for Socca, a flatbread or pancake favored in the south of France and Italy, as well as variations in India. After the first test I was hooked. On their own with a sprinkle of coarse salt and pepper, using them as flour tortilla replacements in quesadillas or topping them with a bit of butter and jam with your morning coffee might just hook you as well.

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Did I mention that chickpea flour is packed with protein and dietary fiber? With that bonus more experimenting was in order. Up next?….oh yes I did.

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