I am a carnivore - through and through. But, sometimes I wonder about our meat consumption. I think about my high cholesterol, and how exactly it is that we should be eating. Everyone has an opinion, and honestly, I would never give up meat because I feel bad for the animals (sorry). I feel like my attitudes are kind of changing - like meat should be an accessory rather than the main dish. Rob is totally going to kill me when he reads this.
I do think that when our grandparents were growing up, meat was a luxury. Rob will be traveling for almost two weeks in March and I'm toying with the idea of making totally meatless dinners. What do you think? Anyone have any great suggestions for meatless meals?
We're not going to go vegetarian or anything, I'm just more curious than anything - to see how we feel, what the kids think, etc. And, really, why not?
I have been consciously trying to up my veggie intake - mostly because I know I have a physical in May and I'm curious to see if I can move my cholesterol number.
I wanted to share a recipe with you that is meatless - but still hearty, filling, and "smokily" delicious. The smoky flavor of the chipotles really shines here. It's zippy, but you won't break a sweat or anything!
my new favorite quesadillas
1 T canola oil
1 large portabello, wiped and sliced
1 small red onion, sliced
1/2 tsp garlic powder
1/2 tsp smoked paprika
freshly ground black pepper
2 chipotle peppers, diced (canned in adobo sauce)
1/4 cup vegetarian refried beans
1/4 cup shredded "seriously sharp Cabot" cheddar
flour quesadillas (or corn, your choice)
1. In an iron skillet, saute mushroom and onion in oil over high heat for 3 minutes or until browned. Remove from heat and add garlic, paprika, salt, pepper, and chipotles.
2. Spread beans over tortilla. Sprinkle cheese over beans. Place mushroom mixture over cheese.
3. Place tortilla over mushroom mixture.
4. Brown quesadilla in iron skillet (don't clean it in between) - over medium-high heat for about 3 minutes per side or until cheese is melted.
5. Serve with salsa, guacamole, and sour cream.