December 4, 2009

Herbivore vs. Carnivore: What to do when your house is divided?

I think it is becoming increasingly common for people to be vegetarians these days.  Not only is it a "trend" but it is people who are becoming aware of what is healthy, the need to stay away from chemicals in meat, and of course the age-old reason of the inhumane treatment of animals.  I fully respect all reasons (except for the trend one…if you’re only a vegetarian because it’s "cool", get over it.). 

As such, I’ve met quite a few families who have the struggle of making meals for both the herbivores and carnivores in the family!  Life is busy, and it can be a challenge to make special meals for one or the other each night.  So how can you strike a balance?

We don’t have this particular issue in our home, but we do have friends who come over for dinner and we do our best to prepare meals that everyone can enjoy.  I thought that I would share some of those options to you as you consider how to feed everyone!

Option #1: Middle Eastern Food

Middle Eastern food has a ton of different dishes that incorporate both meat and vegetables.  Middle Eastern food makes for a great meal for vegetarians and non-vegetarians.  I made a meal a couple of weeks ago that consisted of channa masala (a chickpea based dish), masoor daal (a lentil based dish), beef keftas (meat), naan bread, couscous, and fresh veggies.  This satisfied the need for starch, protein and vegetables, and gave both vegetarians and non-vegetarians food they could enjoy.

Option #2: Mexican Food

Mexican food is also a great option for vegetarians and non-vegetarians.  One of the simplest meals to incorporate this is burritos.  In separate bowls lay out shredded cheese, lettuce, diced tomatoes, chopped onions, salsa and sour cream.  And then do up a bowl of rice, a bowl of Mexican-flavoured ground beef, and Mexican-flavoured black beans.  I did up both the beef and black beans with the same spice mix and some onions and garlic.  Everyone got tortillas and could pile on what they wanted!  It was easy and it pleased everyone’s dietary needs.  You could also do the same thing with taco shells.

Option #3: Pasta

Everyone loves spaghetti or other types of pasta.  It’s a pretty safe option when you have company coming and you’re rushed, or when you need to whip something up for your family at night.  However, it can be an issue if you’re used to ground-beef based spaghetti sauce!  An easy solution for this is to cook your pasta like regular, and then cook two pots of the same sauce.  In one pot, add ground beef like usual, and in the other pot add a cup of lentils (or more, depending on the amount of people).  Lentils add protein and will give vegetarians the same nourishment as those eating the sauce with the ground beef.  Serve the pasta on the table and the two separate sauces so people can choose.  Add a side of salad, and garlic bread, and everyone can enjoy this meal!

Option #4: Pizza

Pizza is always a classic for parties, gatherings, and busy nights!  I make up a batch of pizza dough every so often and since there’s only the two of us I divide it in half and freeze one.  You could easily either split one pizza to have half vegetarian, and half with meat.  Or, if there’s more than two of you, you could have one vegetarian pizza and one meat pizza.  Of course the toppings can be endless, and it can suit your tastes!  Easy solution, and always a hit! 

Do you have any tips?

December 2, 2009

Healthy and Delicious Granola Bars

 

I was half-tempted to title this blog "Totally Junky and Fattening Granola Bars" because I thought it might attract more of you!  But, it’s true, these granola bars are HEALTHY!  And not only are they healthy, they’re DELICIOUS!  

I was scanning Passionate Homemaking’s blog, and Lindsay posted this recipe for granola bars.  Boy are they amazing!  I made mine with pumpkin seeds, peanut butter, raisins and maple syrup (there are a few variations for some ingredients).  I also added about less than a 1/4 cup of granola as well.  They are so good!  You should check out the link and make them!  Both my husband and I love them.  And the best part is that we know that we’re not eating any crazy chemicals or other preservatives that most granola bars have! (That’s my granola bar featured above!)

Not only are they great for snacks, but they’re great for company.  They could even be used as a treat at a holiday dinner!  If you cut them into squares instead of rectangles you can put them out on a plate and enjoy them at a potluck this party season!  

Happy healthy treat eating!   

November 30, 2009

Monday Dinner Menu Planner

Posts coming up this week include:

-how to make meals for vegetarians and non-vegetarians living in the same house

-a delicious granola bar recipe that can be used as a Christmas treat

 

Monday: Strawberry Chicken, Rice, Veggies

Tuesday: Steak, Fries, Veggies

Wednesday: Homemade Potato Soup, Homemade bread

Thursday: Pasta with tomato meat sauce and tomato lentil sauce (vegetarians and non-vegetarians for dinner!), garlic bread, and salad.

Friday: Sausages, Mashed Potatoes, Veggies

Saturday: Christmas Party - out for dinner

Sunday: It’s St. Nikolaus Day!  Roast, Yorkshires, Carrots, Potatoes, Peas 

 

What are you cooking for dinner this week? 

November 23, 2009

Monday Dinner Menu Planner

Monday: Vegetarian Stir-fry

Tuesday: Perogy Casserole

Wednesday: German-style Chicken Sandwich (see below for recipe)

Thursday: Bean Burritos & Ground Beef Burritos with all the toppings: cheese, lettuce, tomatoes, salsa…

Friday: Potluck @ My House with some ladies!  

Saturday: Leftover Chili from the freezer

Sunday: Leftovers

 

Perogy Casserole: 

16-20 perogies, 1 onion chopped, 1/4 cup milk (or water), 1/2 cup cooked ham/bacon/pepperoni or sausage diced, 1 tbsp. butter, 1 green pepper diced, 10 oz. can condensed mushroom soup, paprika to sprinkle, shredded cheese to sprinkle.

In a small skillet, melt butter; saute onion and green pepper for 5 minutes.  In a medium casserole dish, lay out perogies in a single layer.  In a medium bowl mix together onion, green pepper, meat, mil, and mushroom soup.  Pour over perogies.  Top with a layer of shredded cheese.  Sprinkle with paprika.  Bake for 35 minutes at 375F.  

German-style Chicken Sandwich:

1/4 cup oil, 1 onion sliced, 2 chicken breasts, 4 thick slices of bread lightly toasted, 2 eggs, 2 tbsp. bbq. sauce, 1 tomato sliced.

Heat half the oil in a big heavy fry pan on low heat.  Fry onions until brown.  Take out of pan, drain on absorbent paper.  Keep warm.  Pour the rest of the oil into the fry pan.  Cook breaded chicken breasts until cooked through.  Put chicken on toast.  Top with onions.  Fry eggs.  Put the cooked eggs on top of the onions.  Pour on bbq. sauce and put tomato on top.  Top with toast and serve hot.

 

What are you cooking this week? 

November 17, 2009

Nourishing Crockpot Carnival

Over at Passionate Homemaking they’re hosting a Nourishing Crockpot Carnival!  Go there to join in, or leave a comment here with your own Crockpot recipes!

Life can be busy, and schedules are rushed and sometimes you need to use your crockpot in order to make sure you eat a healthy dinner, but in a timely manner!  I have two amazing soup recipes that I want to share that are perfect for quick assembly and delicious when you come home at night.  Don’t forget to make some homemade bread to enjoy with them!  

 This will help solve your problems for what to eat on a night where you know you’ll be rushed.

Corn Chowder:

10 slices of bacon (fry until crisp and chop), 1 medium chopped onion, 1 red pepper chopped, 1 cup diced potatoes and/or carrots, black pepper and salt to taste, 1 can of cream of corn, 1 can of mushroom soup (or any creamed soup), 1 cup of milk.

Fry the onions and then add the potatoes (only if fresh), red pepper, salt and pepper.  Cook all until tender.  Add cream corn, soup and milk.  Simmer for 1/2 hour or put in crock pot on low.  Can be left for several hours.  Serves 4. 

Squash Soup: 

2 tbsp. butter or coconut oil, 1 cup chopped onion, 2 cups chicken stock, 2 cups yellow squash mashed, 4.5 oz. apple sauce, 1/2 tsp. salt, 1/8 tsp. pepper, sour cream or plain yogurt for garnish.

Put butter or oil into saucepan.  Saute onion until soft and clear.  Add remaining ingredients.  Run through blender and put into crockpot.  Simmer on low for several hours.  Garnish with a dab of sour cream or yogurt to serve.

Curried Squash Soup: Add 1 tsp. curry powder.  Simmer gently before serving. 

November 16, 2009

Monday Dinner Menu Planner

Monday: Quebecois Chicken, Mashed Potatoes, Veggies

Tuesday: Sausage Pasta

Wednesday: Baked Fish Florentine (see below), Rice, Veggies

Thursday: Couscous, Masoor Daal, Naan Bread, Oregano Beef Keftas, Fresh Cucumber & Tomatoes, Chickpea Curry

Friday: Out @ our "Go For Souls" Conference!

Saturday: Out @ at a Concert

Sunday: Beef Pot Pie (using chicken pot pie recipe and substituting beef chunks and beef flavour instead of chicken flavour), Salad

Baked Fish Florentine Recipe:

2 fish fillets, 3/4 tsp. salt, 1/4 tsp. pepper, 1/4 cup mayonnaise, 2 tbsp. sour cream (or plain yogurt), 2 tbsp. parmesan cheese, 2 tsp. all-purpose flour, 1/2 cup finely diced onion, 1/4 tsp. paprika.

Coat the bottom of a 9x13 baking pan with oil.  Arrange fish in a single layer in dish and sprinkle with 1/4 tsp. of salt and pepper.  In a small bowl, whisk together mayonnaise, sour cream, parmesan cheese, flour, and onion until smooth.  Spread over fish.  Bake fish, uncovered at 450F about 10-15 mins. or until cooked through.  Sprinkle with paprika.

What are you cooking this week?