Meatless Monday!

Meatless Monday!

Feb 12

Can you give up meat just one day a week? Why not try this great vegetarian recipe that still fills you up and won’t make you miss that bland piece of chicken you were going to make.   Monterey Farms Mushroom Loaf by Dandelion CommuniTEA Café Serves 4 to 6 2 tablespoons olive oil 1 cup chopped onion 4 cloves minced garlic 2 cups chopped cremini mushrooms 3/4 cup chopped cashews 3/4...

Recipe Wednesday: Agua de Pepino

Recipe Wednesday: Agua de Pepino

Jun 16

The heat has come in full force in Florida, highs in the mid-nineties all this week. So in order to cool off here is a recipe for a refreshing drink for summer! I love adding cucumber slices to my water instead of lemon, it’s just so tasty and fresh cut cucumber smells so good! This recipe is for a drink from Latin America, in english it’s cucumber limeade.   1 seedless...

Recipe Wednesday: Olive Oil Cake

Recipe Wednesday: Olive Oil Cake

Jun 08

John and I are traveling to Italy in September and this past week I spent a few hours researching attractions, museums, historical sites and the like for us to see while we are there. My next mission of research is food! Where to find the best markets and restaurants, the best espresso and gelato, the best pizza and pasta. Its going to be a culinary feast while we are there and it’s gotten...

Recipe Wednesday: Blueberry Soda

Recipe Wednesday: Blueberry Soda

May 25

For Christmas John and I got a soda carbonator, SodaStream, and we love it. Why drink still water when you can have it bubbling on your tongue? Unfortunately when it come to flavored sodas, the ones the company sells are full of excess crap. John has discovered that he loves making flavored syrups that use natural ingredients, usually some water, sugar and a fruit or extract, nothing more. Well,...

Veg Boot Camp

Veg Boot Camp

May 20

Vegetarian Times magazine is currently doing a Veg Boot Camp, where they have an all vegetarian, 28-day diet plan. They of course want everyone to try it and go veghead full time, I just like it because I think it’d be a great way to get everyone to eat a more plant based diet (and for those of us who already do, there is a lot of yummy, innovative recipes to freshen up your meal...

Recipe Wednesday: Ketchup

Recipe Wednesday: Ketchup

May 18

I am a big fan of Jamie Oliver. I loved Food Revolution, his TV series about making food better in the public schools and teaching people to eat better, and Season 2 started yesterday. I think he’s brilliant and how can you not fancy a chef with an adorable British accent? In his honor, I post his recipe for homemade ketchup. I made this recipe in a mondo sized batch in December to give the...

Recipe Wednesday: Rice Pudding

Recipe Wednesday: Rice Pudding

May 04

I made my first rice pudding back in 2006. I hadn’t ever had one before but I figured I liked rice and I liked pudding, so why wouldn’t I like it? The first recipe I made from was Eating for IBS by Heather Van Vourous, and it is from that recipe that this one was adapted. This recipe makes a great, creamy rice pudding is wonderful anytime of day, even for breakfast (not to...

Recipe Wednesday: Sopes with Zucchini filling

Recipe Wednesday: Sopes with Zucchini filling

Apr 27

My Sister-in-law is a vegetarian and even before John and I cut back on eating meat, I loved looking at her old copies of Vegetarian Times Magazine. Since then, she’s gotten me my own subscription which is full of recipes that highlight what veggies and fruit are in season. Bookmarked in a copy from Summer 2009, was a recipe for Sopes (SOH-pehs). The thick oven baked version of the corn...

Recipe Wednesday: Summer Rice Salad

Recipe Wednesday: Summer Rice Salad

Apr 20

With summer upon us, it’s time to pull out those recipes for cooling, relaxing, eat-on-the-patio-under-the-setting-sun foods. To this cause, I contribute a recipe for my Summer Rice Salad. The flavors in this recipe are crisp and fresh, perfect for a summer meal, and it’s such a loosely mixed hodgepodge that it’s easy to make extra for parties or leftovers. For a really fast...

Recipe Wednesday: Balsamic Onions

Recipe Wednesday: Balsamic Onions

Apr 13

I have growing in my garden right now some sweet onions, and I can’t wait for harvest. After I planted them, I was told that root crops in Florida soil don’t always work out so well, especially onions and garlic. But I am an eternal optimist and I am hoping to get enough to make a big dish of Balsamic Onions! I discovered this recipe from Martha Stewart a few years ago, and it’s...

Recipe Wednesday: Tea Infused Oatmeal

Recipe Wednesday: Tea Infused Oatmeal

Apr 06

I hate breakfast, but I love oatmeal! During the week, breakfast is usually some dry cereal and some fruit on my way to work (or sometimes when I get there). I am just not one of those people who can eat early in the morning, I have to be up and awake for awhile before I can stomach it. I know, I know, it’s the most important meal of the day, but really I just can’t do it at 6am!...

Recipe Wednesday: Black Beans – 3 ways

Recipe Wednesday: Black Beans – 3 ways

Mar 30

I am a big fan of leftovers, and when you can use leftovers to make a totally different meal, that’s even better! Here I start with a simple meal of Black Beans and Rice, then I have recipes for Black Bean and Sweet Potato Burritos as well as a Black Bean Soup that can be made with the leftover Black Beans. You’ll see that you end up making a big pot of black beans even though the...

Recipe Wednesday: Chai Carrot Soup

Recipe Wednesday: Chai Carrot Soup

Mar 23

My brilliant mother gave me the idea for this soup after she made a similar version. She uses Weight Watchers and they have a points system of rating food and the dieter must stay under a certain point amount daily. Well, it seems they round down in their points value because she was frustrated that a 1/2 cup of chicken broth was 0 points and 1 cup of broth was 1 point. So she set out to find a...

Recipe Wednesday: Eggs Benedict

Recipe Wednesday: Eggs Benedict

Mar 16

This post is part of a new series here at With Respect For Food, ‘Recipe Wednesday’. Every Wednesday expect a new recipe focused on our goals of knowing where our food comes from and using local, sustainable, humanely treated meats and produce. These recipes will include things like making food from scratch, ways to use leftover or rarely used foods, or recipes that are light meat....

Grits and Greens

Grits and Greens

Feb 22

Last week at the potluck that got us started back into this blog, John and I ate our dinner at a table with a couple of ladies that had big issues with me not having ever tried kale (or any other southern grown green really). They both gave me some verbal recipes on how to cook kale and made me promise I would make some. John, as a born and raised southerner, was all for this. So when I was out...

Halloween Dinner

Halloween Dinner

Oct 29

I was inspired this year to make a special Halloween Dinner. We are going to have Pumpkin Soup and a black rice pilaf. I found the black rice at my local Asian store and I am very excited to use it! Recipes are as follows, however since I haven’t made these yet, I can’t endorse them, so use at your own risk! Pumpkin Soup with Cinnamon Croutons Ingredients - 2 tablespoons brown...

Recipe Week : Day 5

Recipe Week : Day 5

Oct 22

This recipe was originally from Almost Meatless by Joy Manning and Tara Desmond. It uses only 2 links of sausage to make the whole casserole! Since you’re using so little of the meat, why don’t you splurge on some good stuff from happy cows? I will admit it is sort of a strange concoction of ingredients, but the end casserole is tasty! If you like it spicy, add more chile...

Recipe Week : Day 4

Recipe Week : Day 4

Oct 21

After reading a Cooks Illustrated article about an almost no-stir risotto (and it actually working!), I make risottos all the time now. This a great way to use up the stems of a broccoli stalk, a part that tends to be thrown away. A vegetable peeler is the best way to remove the outside of the broccoli stems, peel deep enough to get rid of the stringy part and into the lighter green section of...

Recipe Week : Day 3

Recipe Week : Day 3

Oct 20

Desserts! Desserts have been hard lately, since they are often made with lots of butter, cream and eggs. The option then is to make desserts at home, but I don’t really like doing that. I feel bad around here paying $4.25 for a dozen eggs then using 4 of them to make say brownies, when they are best tasted when eaten as just an egg. It just kinda like a waste, especially when it comes down...

Recipe Week : Day 2

Recipe Week : Day 2

Oct 19

This recipe was a mixture of a few different ones I found online, it’s very yummy! It;’s a great meal to do ahead of time. When I made it we were using the grill to make some fish and potatoes for dinner on a Sunday night, so I cut up the veggies and put them on the grill aswell. When they were done I cut them up and put them in a container to save for the next night. Then when I got...

Recipe Week – Day 1

Recipe Week – Day 1

Oct 18

Since this recipe has few ingredients, it is best to use the highest quality products you can. The cheeses are better when imported from Italy, they are still pasture raised there and the flavor is superior to the domestic versions. I did make it a bit less fat then normal carbonara, if you want to go full fat, then make the egg white another full egg and replace the milk with heavy cream....

Recipe Week

Recipe Week

Oct 17

John is out of town for work for the next 8 days, so I’ll be doing most of the posting for awhile. I have decided then to dub this week, Recipe week. I tend to do most of the cooking and grocery shopping around here, as well as I have been reading a lot of meat-free or light meat cookbooks in order to help us stay in budget with our new diet. So I figure I will share some of these recipes...

Flank Steak with Chimichurri Recipe

Flank Steak with Chimichurri Recipe

Oct 04

Last nights dinner was delicious! John told me it was one of the best meals he had had in a long time and that it even beat out his steak from Founding Farmers! So for your eating pleasure I have included the recipe: Flank Steak Marinade 3 cloves garlic, finely chopped 1.5 tablespoon Montreal Steak Seasoning) 1 teaspoon ground chipotle chili powder 1/4 cup Worcestershire sauce 2 tablespoons...

Day 45: Oefs en Meurette

Day 45: Oefs en Meurette

Sep 14

Inconvenient circumstances today led me to buy a tuna sandwich for lunch. The tuna is fine, of course, but it was drowning in mayonnaise, which I was not happy about. The good part? It was only $1.95 for an 8-inch sub on good bread. Aside from these cirumstantial slips, though, our diet is great. We feel better and more confident about what we eat. So far, I can’t say we feel healthier,...

Roasted Baby White Eggplant

Roasted Baby White Eggplant

Sep 01

Seasoned breadcrumbs have been a staple in my kitchen for a long time. They are useful in a variety of dishes, but the seasoning is typically Italian-inspired. I started thinking recently that it might be interesting to make some seasoned breadcrumbs that are Asian-inspired instead. So we picked up some baby white eggplant at our local Asian supermarket, and I proceeded to make breaded, roasted...