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Category: Vegetarian Mains

Celebrating Cinco de Mayo has never been easier… Or healthier!

Celebrating Cinco de Mayo has never been easier… Or healthier!

America’s Salute to Mexico has graced Chewing The Fat for years… Right after today’s story, you can read all about Cinco de Mayo. This year we’re making it easier than ever to celebrate. Here are  4 ready-eat recipes that Cinco and every Taco Tuesday a…

4 Plant-Based Taco Fillings, Best Taco Fillings, Casa Verde Entrees, Casa Verde Taco Fillings, Chef Jose Garces, Cinco de Mayo Recipes, Cinco de Mayo Vegetarian Dishes, Ilinel Food Company, Mexican Cuisine, Mexican Food, Mexican Street Food, Plant Based Diet, Plant Based Recipes, Plant-Based, Taco Tuesday, Tortillas, Trader Joe's, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Stews
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by Monte Mathews
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0 Comments
OUR TOP TEN STEWS—PERFECT FOR COLD WINTER NIGHTS

OUR TOP TEN STEWS—PERFECT FOR COLD WINTER NIGHTS

I’VE JUST READ THE WEATHER FORECAST…IT’S STEW WEATHER AND HERE ARE OUR TOP TEN And it looks like it’s time to hunker down and stay put this weekend.  And while we’re at it, what’s better than stew?  Never mind the result is inevitably warming, comforting,…

Alison Roman, Alison Roman's Spiced Chickpea Stew with Coconut and Turmeric, All-Time Favorites, Beef, Beef Casseroles, Beef Stew in 60 Minutes, Beef Stews, Beef Wine and Onion Stew, Best Stews, Bouillabaisse, Chef Yotan Ottolenghi, Chicken, Chicken Ragù, Chicken Stews, Cold Weather Food, Comfort Food, Fine Cooking's Drunken Greek Pork Stew, Food 52, Food 52 recipes, Food 52 recipes, Food 52's Oven-Braised Chicken Stew Hungarian-Style, Lamb Ragu, Mark Bittman, Mark Bittman's Ribollita, Milk Street Recipes, Mushroom Ragout with a Poached Egg, Mushroom Ragu, One Dish Dinners, One Dish Main Courses, One Dish Meals, One-Pot Dishes, Plant Based Diet, Plant Based Recipes, Plant-Based, Poached Eggs, Pork, Pork Stew, Ruth Reichl, Ruth Reichl's Beef Wine and Onion Stew, Salmon with Mustard Sauce and a Cannellini Bean Ragu, Seasonal Cooking, Stews, Top 10 Stews, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Stews, Winter Dishes, Winter Recipes, Yotam Ottolenghi's Mushroom Ragout with a Poached Egg
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by Monte Mathews
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0 Comments
Pasta with Roasted Cherry Tomato Sauce, Pecorino and Burrata

Pasta with Roasted Cherry Tomato Sauce, Pecorino and Burrata

Don’t miss out on this year’s farm-fresh tomatoes. Make this now. I cannot get enough of this year’s tomato crop.  I would eat them every day if they all tasted like our Long Island tomatoes this year.  And when I made this recipe from Food…

3 Pecorini, Buratta, Cheese Dishes, Cheese Pecorino, Cherry Tomato Pasta Sauce, Cherry Tomatoes, Comfort Food, Culinary History Pecorino, Food and Wine, Food and Wine Magazine, Food and Wine's Pasta with Roasted Cherry Tomato Sauce, Italian American Cooking, Italian American Food, Italian Cheese, Italian Cooking, Italian Cuisine, Italian food, Italian-American dishes, Main Dishes, Meatless Meals, Meatless Mondays, Mediterranean Cooking, Pasta, Pasta Dishes, Pasta Sauces, Pecorino Cheeses, Penne, Roasted Cherry Tomato Pasta Sauce, Sheet Pan Cooking, Sheet Pan Suppers, Tomato, Tomato Sauce, Vegetables, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Pastas
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by Monte Mathews
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0 Comments
Spaghetti with Mushrooms, Garlic, and Oil

Spaghetti with Mushrooms, Garlic, and Oil

Cooking a complete Plant-based entrée has never been easier. Plant-based eating is a major goal for Andrew and me.  We’re dedicated to trying to find ways to make our meals healthier for both ourselves and the planet.  That doesn’t mean you won’t continue to find…

20 Minute Mains, Baby Bella Mushrooms, Flexitarian Meals, Garlic and Olive Oil, Garlic and Olive Oil Pasta Sauce, How to eat a Plant Based Diet, Italian food, Meatless Meals, Meatless Mondays, Mediterranean Cooking, Mediterranean Diet, Mushroom Recipes, Mushrooms, Pasta, Pasta Dishes, Pasta Sauces, Plant Based Diet, Plant Based Recipes, Plant-Based, Spaghetti, Spaghetti with Mushrooms, Vegan Recipes, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Pastas, Weeknight Dinners
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by Monte Mathews
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0 Comments
Gnocchi Salad adapted from Bon Appetit

Gnocchi Salad adapted from Bon Appetit

Bon Appetit’s June/July 2021 is a keeper. Not just because its cover heralds “21 Speedy Summer Recipes”.  I’ve already cooked my way through four of them. Earlier this week, it was the jumping off point for our Corn Snap Pea Sausage Rigatoni.  Today it’s this…

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by Monte Mathews
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0 Comments
Yotam Ottolenghi’s Mushroom Ragout with a Poached Egg

Yotam Ottolenghi’s Mushroom Ragout with a Poached Egg

A famous Vegetarian Chef shares a great recipe for Mushrooms as a main course. Yotam Ottolenghi’s posts on Chewing The Fat are some of its most popular recipes. The British-Israeli-Italian’s story has been told in great detail in some of them, the links to which…

"The New Vegetarian", Chef Yotan Ottolenghi, Dried Mushrooms, Duck Eggs, How to make croutons, How to Poach an Egg, Meatless Meals, Meatless Mondays, Mushroom Ragout with a Poached Egg, Mushroom Ragu, Mushroom Recipes, Mushrooms, Poached Eggs, Stews, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Stews, Yotam Ottolenghi, Yotam Ottolenghi's Mushroom Ragout with a Poached Egg
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by Monte Mathews
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0 Comments
Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

I don’t think I ever cooked a stuffed shell until I saw this recipe. This wonderful vegetarian dish is made up of a host of ingredients.  Boursin Cheese and Cannellini beans give the filling of these shells their creaminess. The subtle heat comes from Calabrian…

Ann Taylor Pittman, Artichokes, Baked Pasta, Baked Stuffed Shells with Spinach and Artichokes, Cannellini Beans, Conchiglie, Culinary History Artichokes, Culinary History Spinach and Artichoke Dip, F&WCOOKS, Food and Wine, Food and Wine Magazine, History of Artichokes, History of Spinach and Artichoke Dip, Italian American Cooking, Italian American Food, Italian-American dishes, Meatless Meals, Meatless Mondays, Pasta, Pasta Dishes, Pasta Sauces, Pasta Shapes, Spinach and Artichoke Stuffed Shells, Spinach Recipes, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Pastas, Weeknight Dinners, Weeknight Dinners Vegetarian, Weeknight Suppers
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by Monte Mathews
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1 Comment
From Stanley Tucci’s “Searching For Italy”: Spaghetti Alla Nerano

From Stanley Tucci’s “Searching For Italy”: Spaghetti Alla Nerano

Stanley Tucci’s 6-part series for CNN is an Italophile’s dream. For one hour a week, its viewers are immersed in the food of a single region of Italy.  For lovers of the Italian language, there’s a surprising amount of it spoken here. Subtitles are provided…

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by Monte Mathews
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60 Comments
Ina Garten’s Crunchy Noodle Salad

Ina Garten’s Crunchy Noodle Salad

Ina Garten is one of those Food Mavens who can do no wrong. The Barefoot Contessa has by far the most popular posts on Chewing The Fat. Three of her recipes are in the Top Ten.  And they’re never the same three—varying by the season. …

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by Monte Mathews
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0 Comments
Fettucine with Shiitakes and Asparagus

Fettucine with Shiitakes and Asparagus

A Vegetarian Pasta kicks off Asparagus Season with a twist. The first asparagus of the season is something we can’t wait for.  Asparagus has become a virtually year-round staple, imported off-season from South America. But nothing compares to the home-grown variety. We love asparagus so…

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by Monte Mathews
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0 Comments
Melissa Clark’s Mushroom Bourguignon

Melissa Clark’s Mushroom Bourguignon

A Meat Lover’s Dream recipe…Mushroom Bourguignon from Melissa Clark As New Year’s resolutions go, the one about eating less meat in 2020 has a lot of traction. And for good reason. Not only is it good for you, but it’s also good for the planet. …

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by Monte Mathews
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7 Comments
Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

Spiced Chickpea Stew with Coconut and Turmeric from Alison Roman in The New York Times

This recipe landed in my inbox in a collection of the 10 Most-Popular recipes in The New York Times. Turns out the Times runs posts of its Most Popular recipes so frequently, that I cannot tell you what time frame they’re referring to.  However, the…

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by Monte Mathews
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2 Comments
Pasta with Asparagus and Mushrooms

Pasta with Asparagus and Mushrooms

In keeping with our vow to eat less meat and experiment with a more plant-based diet, I was delighted to have found the bones of this recipe in Food and Wine. It’s pure vegetarian, a wonderful balance of textures and flavors with just a shot…

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by Monte Mathews
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2 Comments
Nate Appleman’s Lentil and Egg Stew

Nate Appleman’s Lentil and Egg Stew

Meatless Mondays have been missing from our house. It was not intentional but I had trouble finding recipes that appealed to the palate and to the eyes.  But on one of the daily e-mailings from Healthy-ish, Bon Appetit’s latest venture, I spied this recipe. It…

"Healthy-ish", Bon Appetit, Chef Nate Appleman, Egg Dishes, French Lentils, Gluten-Free, Gluten-Free Food, Gluten-Free Recipes, Legumes, Lentil and Egg Stew, Lentils, Low Fat, Meatless Meals, Meatless Mondays, One Dish Dinners, One Dish Main Courses, One Dish Meals, One-Skillet Dinners, Stews, Vegetable Dishes, Vegetables, Vegetarian, Vegetarian Dishes, Vegetarian Mains, Vegetarian Stews
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by Monte Mathews
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4 Comments

PRODUCT NEWS YOU CAN USE

Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us.  Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.

Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”

“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sisters and I would go on weekly outings with my dad to stock up on apples and cider"

"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.

Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:

https://crotontrading.com

Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:

1 ½ tablespoons olive oil, divided

4 (6-oz.) bone-in pork chops

¾ teaspoon kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

 ½ cup unsalted chicken stock (such as Swanson)

1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)

1 tablespoon chopped fresh sage

1 ½ teaspoons chopped fresh rosemary

1 small red onion, thinly vertically sliced

Chopped Parsley for garnish.

Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.

In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half.  Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.

https:/www.crotontrading

For Everything You Want to Know About Cruises,see www.AllThingsCruise.com

PLEASE JOIN ME ON AN UNFORGETTABLE TRIP TO BORDEAUX MAY 4 TH TO MAY 11 TH 2020 WITH TOUR DE FORKS

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