Whatever day this recipe walked off the Turbinado Sugar package and into our family was a really good day. Honestly, this was sortof the first thing I ever liked that had actual Cayenne Pepper in it! Not only did I like them, I actually REQUESTED them from my mom whenever the Autumn leaves started changing. In law school, I made these for my roommate one year, and forever-more, they will be deemed “Yum” because that’s what he and all his friends called them.
I have to say, the Fall is probably the one time a year I actually have an easy time coming up with recipes for “Meatless Mondays.” The harvest is abundant and I love the produce which comes out of it. Tomatoes are no exception. A good tomato can seriously make me fall in love. I had an acquaintance in law school who found out I loved food. He offered me a bag of fresh, home-grown tomatoes from his family’s Napa garden, and I’m not sure I would be exaggerating if I said this was the moment I knew we had to be friends. He brought me so many tomatoes that year I had to make pasta with tomatoes three times just to make sure I didn’t let any of the beautiful, multi-colored fruit go to waste–and that was with eating salads and raw tomatoes almost every day for approximately 2-3 weeks in the interim.
Every time I hear the word “Succotash,” admittedly, I don’t think of food…. I think of Looney Tunes. Unfortunately, we’re entering a time when many people don’t even know what that means. If you ask me, the cartoons in our world have taken a serious dive since the days of My Little Pony, Looney Tunes and the Gummy Bears. Saturday mornings used to be amazing. Now, I find cartoons sortof boring. Perhaps it’s because I’m older and I’m not supposed to enjoy them anymore, but I tend to think they just aren’t as good as they used to be. But I digress.
Hello Hungry Daters! And welcome to another “Meatless” Monday. I have always had difficulties eating vegetables, but I have to admit, it’s much much easier for me in the Summer, and that is thanks to the grill. Though I don’t always love the taste of vegetables, I do love the taste of a grill fire, and it seems to make everything better. This isn’t really a recipe so much as a form of cooking. When May comes around, I always start looking for sweet corn. I know it’s still a bit early, and in May and sometimes June, it’s always a crap shoot as to whether the kernels are going to be extra thick because I’ve purchased them a smidge too early. But honestly, even then, I will consume fresh corn in several different ways, often at an alarming rate–tough kernels be damned! And now, we’re definitely in prime corn season for at least two more months.
An actual meatless recipe for “Meatless” Mondays this week, though admittedly, you probably want to eat this with something else as it’s not a meal in itself. I make this slaw frequently in the summer because it goes so well with traditional BBQ (including the Ribs posted here). Depending on what kind of meal I’m making, there are often times I won’t use all the dressing it calls for. Sometimes I’ll even add vinegar to the recipe to cut the mayo and make it feel a tiny bit healthier, while still making sure all the cabbage is covered. However, when it’s the mate for traditional BBQ, for a special occasion, that is the perfect time to use this recipe just as it is.
Welcome to summer BBQ! Happy Cooking!
Cole Slaw Recipe (found here):
- 6 Cups Tri-Colored Slaw
- 1 Cup Mayonnaise
- 3 Tbsp Apple Cider Vinegar
- 1 tsp Celery Salt
- ¼ tsp White Pepper
- ¼ tsp Powdered Mustard
- 2 Tbsp White Sugar
- 1 Tbsp Extra Virgin Olive Oil
- ½ tsp Poppy Seeds (optional)
Mix all ingredients in a jar or Tupperware. Shake well. Put as much on the tri-colored slaw as you see fit for the gathering you’re having.
Happy Monday again, Hungry Daters! We have another recipe this week that’s only “meatless” in the way that it’s mostly veggies. If there’s one thing I like for lunches, it’s a good hearty soup. Soups are also a great way for me (a non-veggie lover) to get in extra veggies. Don’t get me wrong… It’s not that I don’t like veggies, necessarily. It’s more just that there are so many other good things to eat…. Like cupcakes or ice cream. But the “Meatless” Mondays on The Hungry Dater are a great way for me to encourage myself (as well as all of you) that veggies can be tasty and delicious. 🙂
Minestrone soup is FULL of great veggies. But, as you guys probably have already noticed, I love the depth of flavor that meat, and more specifically pork, gives a dish like this. Hence the addition of some crisped pancetta. One pot of this is full of protein, vegetables, and nutrients and is a great thing to have on hand for a week’s worth of lunches. It also freezes excellently!
Without further ado, please enjoy this rather unconventional minestrone soup while there’s still some cool days in store for us before grilling season starts. 🙂
1 Tablespoon Butter
8 oz. Pancetta
1 Yellow Onion, chopped
2-3 Garlic Cloves, minced
2-3 Carrots, chopped
2 Celery Stalks, chopped
1/2 Pound Fresh Green Beans, trimmed and halved
1 28 oz. Can Diced Tomatoes
1 14 oz. Can Crushed Tomatoes
8 Cups Homemade Chicken Stock
1 Can Kidney Beans
Handful of Fresh Basil
Rind of Parmesan
12 oz. Gluten Free Macaroni
Shaved Parmesan for Garnish
Melt Butter in the bottom of a traditional Dutch Oven or large Soup Pot. (I used a brand new Le Creuset, which was one of the reasons I made this–I was too excited about my new toy!) Add Pancetta and sauté until it’s at your preferred level of crispness. You probably don’t want it black–just enough to release the oils and flavors. Add onion and sauté until clear. Add Celery and Carrots and sauté until soft. Add the Green Beans and sauté about 4-5 minutes. Add both Cans of Tomatoes to warm them up. Add the Chicken Stock, Kidney Beans and Parmesan Rind and simmer for about 5 minutes. Add Macaroni, reduce heat and simmer until pasta is al dente. Take it off the heat and let sit for approximately 15 minutes before serving. Add shaved parmesan and serve.
As I told you all last week, I read Cooking Light Magazine religiously. I love it. I love the articles, I love the monthly tips, and I don’t think I’ve met one of their recipes I didn’t like.