Ash Wednesday = Feb 17 - need meatless meal ideas

[lucas]

My (Catholic school kid) son came home yesterday...he had asked for hot lunch. It was pizza. They served pepperoni. I guess if the Catholic school isn't concerned about the meat on Ash Wednesday, I won't be, either.

That is unbelievable. But, your post did make me chuckle!

 

[Minnesota!]

That is unbelievable. But, your post did make me chuckle!

when he asked if he could take hot lunch, I warned him it would be cheese-only pizza (true carnivore kid) and he said "their cheese pizza tastes like metal and cardboard but I still want it". He was QUITE please to tell me they had pepperoni, but now it tastes like "undercooked spaghetti noodles...both soft and crunchy".

He has quite the palate!

 

[Imzadi]

For you pancake/waffle people: I hadn't eaten pancakes/waffles in a long time as they are too high I carbs. But, I found a high protein pancake/waffle mix that is now my go to. It truly does NOT spike my blood sugar levels, especially as I have it with Cary's sugar free syrup, too. The pancake/waffle mix is the Kodiak Cakes Power Cakes pancake and waffle mix. I've tried the Buttermilk and Dark Chocolate flavors, and the Pumpkin Flax when they had it in the fall. Love them all. The oatmeal cinnamon, not so much. I also use the mixes to make high protein muffins.

 

[Imzadi]

I also do what I've nicknamed "loaded salads." I don't eat a salad the size of a small, side salad bowl. A salad is often the main entree for me.

I realized that when I went to the salad bar at Whole Foods, (pre-pandemic,) I really loaded up on an assortment of salad fixings that I usually don't do at home. I thought, why don't I do this at home? I also browsed Panera Bread's salad menu of their salads to get more ideas.

I add these (not all at once,) on top of a bed of lettuce:

Proteins:
canned chick peas

low sodium, canned white beans or black beans or pinto beans. (Rinsed well. Each of these are rather neutral in flavor and will take on the flavor of the salad dressing. )

low-fat cheeses: shredded mozzarella, cheddar, feta, bleu cheese, grated Parmesan

slivered almonds
cashews
sunflower seeds
flaxseed

shrimp
canned tuna in water
grilled salmon
hard boiled eggs

On meat eating days:
grilled chicken
sliced cold pork (chop) or lamb (chop)

quinoa (it is a grain that is a complete protein)
Barilla Protein Plus pasta


Veggie toppings:
canned beets
canned corn
canned artichokes in water
hearts of palm
cucumbers
carrots
celery
eggplant
broccoli
cauliflower
broccoli rabe
kale
cooked, diced butternut squash
diced sweet potato

Fruit:
Mandarin orange slices
pineapple
strawberries

Drizzle on a GOOD flavored olive oil. I get mine from a specialty store that used to let me sample taste the different olive oils. This olive oil has made such a difference by adding some flavor. I often skip a salad dressing as the olive oil is enough flavor. I also sprinkle on some oregano, basil & parsley. Sometimes also dill weed.

Notice: there isn't a single processed carb on the list, except the Barilla Protein Plus pasta - which is a higher protein pasta made from chickpeas & egg. Sometimes I will take a few Caesar salad croutons, crush them up and sprinkle them on, like herbs, for a boost of flavor, instead of leaving the croutons in cubes, especially if I'm only drizzling on olive oil & vinegar or lemon juice.

 

[Imzadi]

My (Catholic school kid) son came home yesterday...he had asked for hot lunch. It was pizza. They served pepperoni. I guess if the Catholic school isn't concerned about the meat on Ash Wednesday, I won't be, either.

Isn't the pepperoni to take off and fling at the nuns when they aren't looking?

 

[Imzadi]

Like tuna salad but with salmon or a regular salad with a slice of salmon on top?
I do like smoked salmon spread but am not sure about whipping it up with mayo.

No, a grilled, steamed, or poached salmon.

I prefer to steam the salmon in a parchment paper packet. The fish doesn't dry out that way. I get the parchment rolls from the Dollar Tree. It doesn't have a coating the way some other parchment paper rolls do to make them oil & moisture resistant. So, I cut a sheet to size and give it a quick rinse under the faucet. It absorbs enough water that the packet doesn't scorch while baking.

On the bottom of the parchment, I put in a couple tablespoons of water. Sprinkle salt and pepper and some dill onto both sides of the salmon. Squirt on some lemon juice. Set on the parchment. Sprinkle a tablespoon more water on top. Fold over the parchment into an envelop to seal. Bake in the oven at 400 degrees, about 12 min. for a fillet, 17 min for a salmon steak.

Unwrap the packet - watch out for the steam! Check to see if it's done. It should flake easily and be more of an opaque whitish peach color. Re-wrap and put back in for a few more minutes if necessary. Do NOT overcook as the fish will keep cooking for a couple more minutes even after you pull it out of the oven. If you find it is already a little overcooked, flake apart right away. That will help cool it and distribute some of the heat, so it stops cooking. It may take a few times to get the timing of how your oven bakes it, to get this right. Don't give up. Salmon is one of my favorite fish to cook. But, I ate quite a few overcooked ones at the beginning.

 

[RUDisney]

@RUDisney you might want to try serving your DH some fish or seafood “chowdah” one day. Add extra potatoes, some chopped dark greens and it’s quite filling. Currently I’m partial to the RI variety but nothing wrong with adding dairy or tomatoes. Were I making the Manhattan version I’d be sure to add Clamato juice to it.

He is weird about soup, too. His mother always served soup with a full course meal. Sometimes he will accept a soup or stew with Italian bread and butter and sometimes he won't. He is very high maintenance.

Friday, I'm serving halushki and grilled cheese. If it was me, I'd just have the halushki. He won't think that is filling enough.

The pizza last night was SO good!

 

[RedAngie]

That’s a bit of pure genius since the flavor profile is similar to Creole seasoning‘s
.

@RUDisney you might want to try serving your DH some fish or seafood “chowdah” one day. Add extra potatoes, some chopped dark greens and it’s quite filling. Currently I’m partial to the RI variety but nothing wrong with adding dairy or tomatoes. Were I making the Manhattan version I’d be sure to add Clamato juice to it.

I like all kinds of chowder but Rhode Island has been my favorite for the past decade or so.

 

[mumto3girls]

I like all kinds of chowder but Rhode Island has been my favorite for the past decade or so.

I make and freeze Manhattan clam chowder in big batches often, but I have never heard of Rhode Island. Is it closer to New England or Manhattan?

 

[angelbaby129]

For you pancake/waffle people: I hadn't eaten pancakes/waffles in a long time as they are too high I carbs. But, I found a high protein pancake/waffle mix that is now my go to. It truly does NOT spike my blood sugar levels, especially as I have it with Cary's sugar free syrup, too. The pancake/waffle mix is the Kodiak Cakes Power Cakes pancake and waffle mix. I've tried the Buttermilk and Dark Chocolate flavors, and the Pumpkin Flax when they had it in the fall. Love them all. The oatmeal cinnamon, not so much. I also use the mixes to make high protein muffins.

This is a little off topic, but do you mind sharing how you make those high protein muffins? I need to make some for the baby. I found a recipe and they did not turn out well.

 

[slo]

I have a baked ziti recipe from the Disney Family Cookbook but I can't seem to find the recipe online. it uses an egg and cheese -- not sure if you are only going beefless or 100% vegan.

I found it in a google doc

• 1 box of ziti
• salt
• 4 cups of homemade tomato sauce OR 2 jars of store-bought spaghetti sauce
• 15 oz container of ricotta cheese
• 2 cups shredded mozzarella
• 1 egg
• 1/2 cup shredded parmesan
• 1 box frozen chopped spinach (thawed) or 1 bag baby spinach, chopped

1. Preheat oven to 350.
2. Cook ziti according to package directions in salted water.
3. While the ziti cooks, combine egg, parmesan, ricotta, and 3 cups of sauce in a large bowl. If you are making a meat variation, brown the sausage or ground beef. If you are making a vegetable variation, lightly saute the zucchini and/or mushrooms. If you are making spinach ziti, you can add the spinach directly into the sauce.
4. Drain the pasta, and add it to the sauce mixture. Mix well.
5. Add the remaining cup of sauce to the bottom of a 9x13 casserole pan. Layer pasta, vegetables or meat, and shredded mozzarella in the pan. Repeat the layers until all ingredients are used. Be sure to save mozzarella for the top!
6. Bake for 20-25 minutes, or until the edges are bubbly and the cheese is melted.

How funny....I just premade something similar to this yesterday for today. My recipe called for 2 eggs, a 1/4 cup of Parmesan Cheese and no spinach. I’ve never made it before so I’m hoping it’s good. I like the idea of spinach being added for next time

 

[RedAngie]

I make and freeze Manhattan clam chowder in big batches often, but I have never heard of Rhode Island. Is it closer to New England or Manhattan?

Neither. Rhode Island clam chowder has a clear broth instead of creamy NE or red Manhattan. I use bottled clam juice. There are recipes on cooking websites.

 

[PollyannaMom]

Neither. Rhode Island clam chowder has a clear broth instead of creamy NE or red Manhattan. I use bottled clam juice. There are recipes on cooking websites.

I'm so intrigued! I grew up with Manhattan style (in western NY) and love New England Style now that I live in MA. But I'm less than an hour from the RI border, and I never realized there was a third kind.

 

[mumto3girls]

Neither. Rhode Island clam chowder has a clear broth instead of creamy NE or red Manhattan. I use bottled clam juice. There are recipes on cooking websites.

Thanks—I might have to try making it. I pick Manhattan over New England just because I think it’s healthier without all the cream plus I amp up the veggies. Always looking for something new to try.

 

[bobbiwoz]

Today I made our meatless meal that takes more work! Potato pancakes with sour cream! Some guests have preferred them with apple sauce or butter, but it was just us, so sour cream.

 

[Southernmiss]

Tonight we will have sheet pan baked shrimp and vegetables (onion, bell pepper, asparagus, broccoli) with Cavendars Greek seasoning.

 

[RedAngie]

I'm so intrigued! I grew up with Manhattan style (in western NY) and love New England Style now that I live in MA. But I'm less than an hour from the RI border, and I never realized there was a third kind.

I first discovered RI clam chowder at a restaurant in Maryland. I read that even in RI it’s not all that popular.

 

[Imzadi]

This is a little off topic, but do you mind sharing how you make those high protein muffins? I need to make some for the baby. I found a recipe and they did not turn out well.

Here you go, Kodiak Cakes makes muffin mixes in addition to the the high protein pancake/waffle mix. My favorite flavor is the Dark Chocolate.

At Walmart: https://www.walmart.com/search/?query=kodiak muffin mix&typeahead=Kodiack

At Target:
Make sure you pick the boxes that say "protein packed." The muffin cups have 5 grams less protein.

https://www.target.com/s?searchTerm=Kodiak+Cakes+Muffin+mix

Ooo! Target now has Kodiak Cakes Protein Packed Cornbread now. I know what my next box will be.

 

[NYCgrrl]

I'm so intrigued! I grew up with Manhattan style (in western NY) and love New England Style now that I live in MA. But I'm less than an hour from the RI border, and I never realized there was a third kind.

RI tastes of the sea in a slurpy yum yum manner. I first had it in CT of all places and it became a necessity every time we visited the smallest state in the union .

Really easy and fast to make; after the first time no recipe needed. Best with fresh clams but whole canned ones will do in a pinch. Here’s one recipe that’s simplicity itself and do follow @RedAngie’s lead and use a bottle or two of clam juice as a base:


Rhode Island Clam Chowder
By Sam Sifton
YIELD 8 to 10 servings
1 hour
Clear clam chowder originated along the southern coast of Rhode Island, where it is a local delicacy much to be preferred over the creamier version of Boston to the north and the (to them) criminally tomato-hued style served in Manhattan to the south and west. Eating it recalls the feeling of pulling into Block Island after a long day at sea, scented with salt spray, and sliding into a clean bunk to sleep.
TIME
INGREDIENTS
24 medium-size quahog clams, usually rated ‘‘top neck’’ or ‘‘cherrystone,’’ rinsed
1 tablespoon unsalted butter
1⁄4 pound slab bacon or salt pork, diced
1 large Spanish onion, diced
2 large ribs celery, cleaned and diced
12 red bliss potatoes, cubed
1⁄2 cup dry white wine (optional)
3 sprigs thyme
1 bay leaf
Freshly ground black pepper to taste
1⁄4 cup chopped parsley.
PREPARATION
Step 1
Put the clams in a large, heavy Dutch oven, add about 4 cups water, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, and set those aside as well.
Step 2
Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium-low. Add the bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Step 3
Add onions and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and wine, and continue cooking until the wine has evaporated and the potatoes have just started to soften, approximately 5 minutes. Add 4 cups of clam broth, reserving the rest for another use. Add the thyme and the bay leaf.

Step 4
Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes.
Step 5
Meanwhile, chop the clams into bits that are about the size of the bacon dice.
Step 6
When the potatoes are tender, stir in the chopped clams and reserved bacon. Add black pepper to taste. Let the chowder come just to a simmer, and remove from heat. Fish out the thyme and bay leaf, and discard.
Step 7
The chowder should be allowed to sit for a while to cure. Reheat it before serving, then garnish with chopped parsley. Serve with oyster crackers.
PRIVATE NOTES
Leave a Private Note on this recipe and see it here.

https://cooking.nytimes.com/recipes/1016718-rhode-island-clam-chowder
Still tastes good without the bacon/salt pork and sometimes I add smoked paprika as a substitute for the meat.

 

[NYCgrrl]

I first discovered RI clam chowder at a restaurant in Maryland. I read that even in RI it’s not all that popular.

I think it’s mostly found below Providence, RI which is probably the dividing line between lobster rolls with butter and those made with mayonnaise too.