Posted on 05/02/2020 5:37:28 PM PDT by Jamestown1630
Someone asked me the other day how I felt about the ‘meat shortage’. I told him that I hadn’t really seen it yet; but that except for hot dogs, hamburgers, bacon, and pedestrian ground-beef tacos, I’m not a big meat fan.
In case we do see a shortage, there are lots of nice things you can make without meat, or to stretch what meat you do have.
One of my favorite recipes for years has been Sarah Moulton’s Black Eye Pea Cakes with Salsa Mayonnaise, a surprising combination of flavors - and the ingredients for which have all been available in the grocery stores here, of late:
http://saramoulton.com/2013/12/black-eyed-pea-cakes-with-salsa-mayonnaise/
Another recipe without meat but incorporating dairy and eggs is the Chile Relleno Casserole. There are many ways to do this, but I found this quick and easy one at Linda’s Low Carb Menus and Recipes - genaw.com - (a really great site for interesting and well-thought-out low-carb recipes) and it’s good for breakfast, lunch or dinner:
https://www.genaw.com/lowcarb/
CHILE RELLENO CASSEROLE
2 7-ounce cans whole green chiles, drained well *
8 ounces pepper-jack cheese, shredded
3 eggs
3/4 cup heavy cream
1/2 teaspoon salt
4 ounces cheddar cheese, shredded
Grease an 8x8" baking pan. Slice each chile along one long side and open flat. Arrange half of the chiles in the bottom of the baking pan, skin side down, in a single layer.
Top with the pepper-jack cheese. Arrange the remaining chiles over the cheese, skin side up. Beat the eggs, cream and salt well. Pour evenly over the chiles. Top with the cheddar cheese. Bake at 350º for 35 minutes, until golden brown. Let stand 10 minutes before cutting.
Makes 6-9 servings
Can be frozen
* You can also use your own home-roasted green chiles. Click here to find out how to roast them. You'll need about 8-10 Anaheim or New Mexico chiles depending on the size.
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We slept late today, and when we woke up, still groggy, we heard jets flying over. We had forgotten that the Blue Angels and Thunderbirds were going to honor Washington, DC essential workers today; so we didn’t see them.
But I went to YouTube and found amazing video of their flight over NYC last week. I’ve never been on any kind of plane, but I’m fascinated by them, the people who fly them, and the ground, tower and other people in ATC and airports who help to make sure that everything works out right.
It you haven’t seen Enlightened1’s post of a few days ago, check it out. The video is spectacular:
http://www.freerepublic.com/focus/f-chat/3840360/posts
thanks for the recipes :) I don’t eat a lot of meat so the black eyed pea cakes sounds like a good one.
You might like this one, too: Scallops and Cauliflower with Caper-Raisin Sauce, from Restaurant Jean Georges - the sauce was another combination that was really surprising to me (I’ve even made a scallop-cauliflower casserole out of this):
https://www.epicurious.com/recipes/food/views/scallops-and-cauliflower-with-caper-raisin-sauce-15422
Save for later. Thanks!
What shortage? I just shopped for the week and we have planned three chicken, two pork and one beef meal. Then we’ll have to start working through a bunch of leftovers!
I know. We haven’t seen a real shortage here, either, yet. Just slow stocking.
But some areas are seeing it - or what they perceive to be a shortage.
We went to our favorite little grocery several weeks ago, and all the meat bins were empty. But when we go to the supermarket, there’s still plenty.
It’s possible that in different areas, you have to learn the days they re-stock. I think most supermarkets do it twice a week.
Please make sure I’m on the ping list. It either did not show up in my pings or disappeared.
Thanks.
I’m sorry. I think I forgot to do the ping to the whole group. Will do it now.
Your invitation to the May 2020 Monthly Cooking Thread.
This month: Dealing without - or stretching - MEAT!
What’s up with Sarah Moulton’s eyes?
What’s up with Sarah Moulton’s eyes?
Best Quick Fix. Beanie Weenies.
Take a couple of hot dogs cut them in half long ways and then in half again. Then chop along the 8 weenie sticks to have some diced hotdogs to add to a big can of baked beans.
Put a dash of worchestershire sauce into the pan of beans/weiners and stir it up. Cover with a couple of strips of bacon (cut in half crosswise). Pop into 350-375 degree oven and cook till the bacon is done and the dish is really hot all the way through.
Serve with a side of macaroni and cheese or rice pilaf. etc.
She squints all the time! Did she get some lemon zest in there?
She squints all the time! Did she get some lemon zest in there?
no mustard or horse radish? ;)
BTW the Blue Angels used to wake me up on Sat mornings when I was in the Navy (hungover) and it pissed me off!
I really prefer the Thunderbird planes, the way that they’re painted; but they’re all great.
(And I’d love to be awakened by them :-)
Black eyed pea cakes sound fascinating. Will definitely hold onto that.
In prepping, I froze a whole bunch of ham steaks that take up little room in the freezer, and maybe 3 lbs of hamburger cooked into half pound packages. Then defrost the hambugers for low meat dishes like lasagna, as long as I still have the dairy ingredients and use the ham for bean and lentil soups.
Thinking in advance, I looked up how to freeze eggs and bananas. I’d already read that freezing milk was a bad idea. So now I’ve been defrosting them. DO NOT FREEZE BANANAS. Major yuck. As for the eggs, I followed directions, pricked the yolks and added a pinch of salt. Result when defrosted is that the yolks are almost hard and impossible to mix into dishes like corn bread mix or over easy eggs or matzo balls. White was fine. So my plan for the next batch of fresh eggs is separate the eggs, cook up something with the yolks that can be frozen, and freeze the whites.
Bookmark, sounds really good.
Always an option-kids and hubby don’t seem to care for them.
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