Photo by Ken Williams for the Concord Monitor
Did you hear that the recession is so totally 2009? Apparently, leading economic indicators show our economy on an upswing. We say "apparently" because the Fru-gals are scrambling so hard to stay afloat we don't have time to stop and listen to economists pontificating on cable TV. Okay, so we don't actually have cable TV anymore, but if we did, we are more in the mood to watch Mrs. Brady out cha cha Bristol Palin than to try to figure out how the nerd herd has gotten it so wrong. Here's our leading economic indicator: there are cute shoes in all sizes over at Marshall's, not just in sizes 6 and 10, and the dollar store has a line right out the door. Maybe we should be on cable instead of the eggheads. Our show could be a little cooking, a little kvetching and as long as the producers can pull the cameras back to about Cleveland, and borrow that slimming lens from Oprah, we'd be great.
One of the ways we've been cutting back has been to turn meat from the main focus of our dinners into more of a garnish. Our men folk are visual creatures, quick with a knife and a fork, so if we spread a little protein on the top of a giant pile of rice, they are usually wiping their mouths before they realize that they just ate, well, a giant pile of mostly rice. Thankfully they also don't regularly read our column.
If we were less honest, we could simply say that we are eating less meat because it's a choice that is good for about a hundred reasons. Sure, we'll admit that you can load all the good reasons to eat less meat into the basket on one side of a scale and they'd be sent flying by half a juicy steak in the other, but the truth is eating meat is costly in a lot of ways, and maybe we are better off not indulging so often, even when (if?) the economy actually does turn around.
Change is hard and you can expect some grumbling from the masses as you try to wean them from taco Tuesdays and pork chop Thursdays. Here is a handy list of talking points for promoting less meaty meals; if reason doesn't work, you can always crumple the paper up and use it to plug your ears:
• Good for our pocketbooks: Our favorite steak, the first cut boneless chuck steak, is $3.99 a pound. Rice and beans, which together create nutritionally complete protein is about a dollar a pound.
• Good for our environment: According to New York Times food writer Mark Bittman, raising 2.2 pounds of beef releases as much CO2 into the atmosphere as driving 155 miles and burns enough energy to light a 100-watt bulb for nearly 20 days. It's weird to think about dinner in this way, but raising animals for food uses a lot of fuel.
• Good for our bodies: Less meat means less cholesterol in our bloodstream, which means better health and possibly a longer life. Not to mention more energy for cooking and cleaning for our ever-grateful families.
• Good for Wilbur: Remember Charlotte's Web? Pretty much everyone but Templeton would be happy if the cows and chickens and pigs got to stay around a while.
For this week's column, we take one pound of bacon and use it to provide meaty flavor to three dinners, each serving 6 people. You can get all fancy and get slab bacon, but seriously, any bacon will do.
Pasta Carbonara1 pound thin spaghetti
5 slices bacon
2 large white onions, chopped fine
2 large eggs, beaten or ¼ cup pasteurized egg product (see note)
¼ cup heavy cream
½ cup grated Parmesan cheese, plus more for serving
1 teaspoon kosher salt
2 tablespoons fresh ground black pepper
handful fresh parsley, minced
Cook the spaghetti according to package directions, drain and keep warm. Meanwhile, chop the bacon into 1-inch pieces. Fry in a heavy skillet over medium heat until crisp, being careful not to burn the bacon or the bacon fat. Remove the bacon with a slotted spoon and drain on paper towels. Add the onions to the pan and saute for 4 to 5 minutes over medium-low heat until limp and glossy.
In a large serving bowl, whisk together the egg or egg product, heavy cream, Parmesan cheese, salt and pepper. Add the cooked and drained spaghetti and toss with salad tongs until the pasta is evenly coated with the sauce. Add the bacon and onions and toss again. Garnish with the parsley. Serve in shallow bowls passing additional Parmesan at the table.
Note: we like to live dangerously and make this with raw eggs. It is much safer to make it with a pasteurized egg product.
Bacon Fried Rice
4 cups cooked rice
5 strips bacon, sliced into 1-inch pieces
2 small zucchini, sliced into bite-sized pieces
2 small summer squash, sliced into bite-sized pieces
6 to 8 mushrooms, thinly sliced
2 eggs, well beaten
6 green onions, thinly sliced
3 tablespoons soy sauce
In a very large skillet or wok, fry the bacon until it is crisp. Remove with a slotted spoon and drain on paper towels. Add the zucchini, summer squash and mushrooms and saute over medium-low heat for 3 to 5 minutes, until the vegetables are cooked but still slightly firm. Push the vegetables to the side and add the beaten eggs to the pan. Cook for another minute moving the eggs around with a spatula until they are scrambled. Stir in the rice and continue to cook until the rice is heated through. Add the soy sauce and the green onions and stir until the mixture is well blended. Serve in bowls. Pass extra soy sauce at the table.
Note: Customize this with whatever vegetables you've got on hand. A can of well drained diced tomatoes, frozen peas and or corn and diced carrots would all be excellent choices.
Bacon and Eggplant Panini
1 medium eggplant (see note)
2 tablespoons kosher salt
¼ cup balsamic vinegar
9 strips bacon, cooked until crisp, drained and cut in half
6 slices mozzarella or provolone cheese, or six of each
1 small jar of roasted red peppers
6 whole wheat rolls, cut in half
¼ cup olive oil, divided
Balsamic-Ranch Dipping Sauce (recipe follows)
To prepare the eggplant: Cut the top off the eggplant. Slice into thin vertical slices. Spread the eggplant slices in a single layer on a rimmed cookie sheet and sprinkle with the kosher salt. Let sit for 25 to 30 minutes to draw out the bitter juices. Wipe off the salt and brush each slice with a little olive oil. Spray a ridged grill pan with cooking spray and heat over medium high heat until if feels hot when you hold your hand an inch or two above the stove. Lay the eggplant slices onto the heated pan with a pair of tongs and grill for 2 to 3 minutes on each side, turning once. Remove from the grill pan and place in a shallow bowl. Drizzle with the balsamic vinegar. Let marinate for 15 minutes or longer.
To prepare the Panini: Brush the cut sides of each roll with olive oil. Place one half of each roll - cut-side down - onto the heated grill pan. Top with a slice of cheese, a slice of the grilled eggplant, a few slivers of roasted red pepper and 3 half strips of bacon. Add another slice of cheese and the other half of the roll - cut side up - to each of the six sandwiches. Place a cookie sheet on top of the sandwiches and weight it with a heavy pot or a couple of heavy cans. Cook over medium heat for 3 minutes. Remove the weights and the cookie sheet and flip each sandwich over. Replace the cookie sheet and the weights and cook for another 2 to 3 minutes until the cheese is melted. Serve cut in half.
Note: Not up for grilling eggplant? Substitute zucchini or summer squash, sauteed in olive oil and drizzled with balsamic vinegar.
Balsamic-Ranch Dipping Sauce
½ cup ranch dressing
2 teaspoons balsamic vinegar
1 clove garlic, minced
Blend together all ingredients and serve with panini.
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These two couples will become part of a brand new family in Eleven days. A new family that consists of our children and possible grandchildren to come, a whole life of ups and downs, in and outs and all things that life will send thier way... we are tired ...but ready fore the challenge if we can just get through he wedding.....
