I am eating less meat.
The natural assumption when you hear that begs ethics or environment. The truth is related to the challenges I struggle with to get through my day…
…make the coffee, work, make breakfast, pack lunches, work, shuttle kids to and from school, be an engaged mom to my children when they get home, fix snacks, squeeze in laundry, work, make dinner (insert meat issue here), do baths, read stories, sing songs for bedtime, say prayers… you get the picture.
And really, I'm no different than most moms. The difference is that part of my self-preservation has been to simplify mealtime beyond what was once customary of a culinary-inspired foodie like myself.
I know the reality. Meat can be divine. (If you haven't read Ellie Krieger's recent recap of her visit to a meat processing plant, I encourage you to do so. It won't change minds of the purest vegetarian, but it is an enlightening read for those of us who don't consider ourselves full-time, non-meat eaters.)
But meat also requires extra effort, in my opinion. And when I say "meat" I'm actually broadly categorizing all animal based proteins: beef, poultry, pork, fish, shellfish, etc. The extra effort either comes in the quick trip you need to make to the market for "market-fresh fish" or maybe the long braising period required for a lean piece of beef. Either way, it's not usually a grab-out-of-the-fridge option, unless I plan ahead.
If you have the time to plan ahead, I highly encourage you to do so. Meal planning is truly one of the fundamental tenets of healthier eating. But my planning ahead right now involves a general stockpile of ingredients than can be tapped on a moment's notice to pull together a simple dinner option.
That's where my formula for Professional Palate Pasta comes in. It's basically the framework for a hearty, satisfying, non-meat-based dish suited for any night of the week (or when doubled, leftovers for an ideal lunch option, too)
And here's how it works for 1 large serving... adjust based on the number of people at your table:
1/2 - 1 cup dry small/medium shaped pasta, preferably whole wheat (ex: penne)
1/4 - 1/3 cup frozen or fresh veggie (ex: chopped spinach)
1 tablespoon high quality oil, infused-oil or oil-based sauce (ex: pesto)
2 tablespoons hard, aged cheese (ex: sharp white cheddar)
2 tablespoons tree nut (ex: pistachios)
Salt, pepper & red pepper flakes, to taste
Boil pasta till al dente; drain. While still hot, return to pan; add veggie, oil, salt and peppers. Place over medium-low heat and cook, stirring, until veggies are heated through (I like my veggies tender-crisp... even fresh veggies just need a little heat treatment with this method). Remove from heat, stir in cheese and top with nuts.
#Thatisall
The beauty of this formula is that it truly allows for flexibility… your favorite veggies, whatever cheese you have on hand, whatever nuts are on sale, etc. It also provides a way to eat a more plant-based meal (something the much anticipated "final" version of the Dietary Guidelines are sure to stress).
And even if you have those around your table for whom meat makes the meal, you could easily toss in some prosciutto or high quality bacon (my choices), chopped cooked chicken or shrimp to round out their plate.
My motivation may be one of immediate self-preservation… but who's to say that the end result won't be self-preservation for the long haul?
Questions:
-Are you eating less meat these days? What's your motivation?
-Do you have a "food formula" recipe that you rely on regularly rely?
Artfully eating well,
~Regan
Veggie note: If you have a veggie addition that needs a little more time & heat, feel free to toss into the boiling water before draining the pasta. Also, I should have mentioned that the addition of veggie to this recipe in no way represents the total veggie you should have in a meal. If this is all the veggie you're doing for the evening, pump it up... a lot!
Wednesday, August 15, 2012 at 7:52PM 
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