I am a food writer, cookbook author, and professional cook. My cookbook with co-author Joy Manning is Almost Meatless (Ten Speed Press). My blog, Crumbs On My Keyboard is about great food in Philadelphia and elsewhere.
Hey @cycorider I'll mostly defer to med and nutrition professionals on your question, but I will say that iron absorption is about paying attention to what you eat AND how you eat it. Other food and drink can encourage or inhibit absorption. Vitamin C-rich foods, like citrus and leafy greens are good partners for helping iron absorption along (try the roasted salmon citrus salad in our book, Almost Meatless). Caffeine can prevent absorption so be careful about sipping tea and coffee with your iron intake. Try cooking in cast iron, which is said to lend a bit of iron to whatever is cooked in it.
irishnyc, I think Joy is recommending boiling the beans until done to your taste, taking them off the stovetop and moving them to a preheated 250 degree oven. Turn the oven temp off and let the beans cool completely as the oven does, too. So you boil to cook first and then place in a hot, but off (cooling) oven to finish.
Bookscooks, the recipe calls for 2 boneless skinless chicken breasts, which in the grand scheme of meat eating is a pretty reserved serving for four folks. Feel free to cut back even further though. It's easy to do with a sandwich like this. The eggplant, peppers and that smoked mozz carry the weight of the goodness of the whole thing (frankly, you could do without the chicken altogether!). Hope you give it a shot.
oliveevilo,
I'm co-author of a book called Almost Meatless: Recipes That Are Better For Your Health and the Planet (Ten Speed Press 2009) so I do, in fact, promote good healthy eating as a lifestyle, not a diet. I'm, a proponent of knowing where your food comes from, and a believer in sourcing good quality food from trustworthy sources. My husband and I are both runners: I've completed two marathons, he's training for his ninth. Please don't assume that because I enjoy a piece of fry bread, for its culinary culture and tastiness, that I am a nutritional dolt.
I am aware of the controversy around fry bread and the extremely high rates of diabetes in Native American communities. I know that its ingredients are not from the gospel of good food. But this simple post was intended to celebrate a discovery on a cool trip to Santa Fe and to cook with a small quantity of good quality flank steak for four.
I don't pretend to not enjoy a treat sometimes, and a treat can certainly be light on meat.
You're right, fry bread was an invention of necessity to keep people from starving, but over time it has been regarded by many (not all) as an edible symbol of the perseverance of a people. The fact that people eat entirely too much of it is irrelevant to the context of this recipe today.
I'd like to be at the next party this tart is at.
Mitch Prensky's burger at Supper was an unexpectedly awesome discovery at brunch one Sunday. One of the best burgers I've tasted in a while. Also fond of the burger at McCrossen's Tavern. It's unfancy, unfussy, well-constructed, plus good fries.
Add this to the easy-quick-delicious breakfast, lunch or dinner file!
Joy, sounds like a perfect solution. Love the pickled vegetables.
pwg76, thanks for giving it a whirl- glad you enjoyed. And old chef, I welcome the additions! That's cooking at its best. Have fun.
@atammal, not a dumb question at all. No pre-cooking required. The burger gets good and hot and completely cooked with the pan sear/oven bake. I tested with just a longer pan sear, too (about 5 min per side). Also a success, yielding a more "medium" temp for the lamb. I took the temps of the center of the burger with a meat therm in all cases and you are guaranteed in the clear! (think meatballs)
@lgwapnitsky I intended for these to go on the grill initially, but changed course when it was too bloody hot outside to stand aside a grill. Unlike the Beef Bulgur Bean burgers in Almost Meatless, which head straight for the grill, these are a little softer in texture, and benefit from the sturdy surface of the pan. If you do try grilling, I'd suggest cutting back a bit on the bulgur, or letting it dry some before forming the patties. Have fun experimenting!
Awesome! My grandfather, from Fitchburgh, MA, loves grape nuts ice cream. Ditto to other commenters about the flavor's New England roots.
Slice them thin and add them (raw) to salad. They are zippy little tidbits. Really great if you're using a semi-sweet vinaigrette and/or including goat cheese in your salad.
It's on the menu now at Rioja in Denver. Ppl were flipping over it during the IACP conference two weeks ago.
RegrettableFoodie, beauty really is in the eye of the beholder. I really like this picture- you prob shouldn't look at it anymore.
dbcurrie, I appreciate your perspective on the quantity of meat, and share your viewpoint in many cases. However, moderation is the philosophy behind Almost Meatless (or Meat Lite column) and we know our readers are both mostly vegetarian AND enthusiastic meat eaters who are trying to be conscious of eating less meat. This particular recipe is for the latter group. If you consider that people who love steak often eat upwards of 8 ounces as a steak dinner portion, 4 ounces of beef slices is in fact "light" or "lite" or "less". Every little change helps in moving toward a less meat-centric style of eating. If this recipe appeals to a voracious meat eater, then I consider it a success in helping to promote this approach to thinking differently about meat consumption deliciously.
Sammie, I think Lidia, and her food, is terrific. Her recipes never fail me. She is the real deal.
@christineB and @Michele Humes, I didn't know about cullen skink! After researching it, I agree: we could rename this Cullen Skink, which is just fun to say (though not exactly appetizing). @shaogo, I think you meant to say adorn with bacon, not adulterate! Mmmmm, bacon.
This is one of my favorites from the book. It's amazing how far such a small amount of meat will go. This recipe drives the point home. Lamb adds flavor particularly well.
Great suggestions, all! @dmarina, absolutely sub in tuna packed in oil, which is, indeed, delicious! Capers, anchovies...whatever you like! Recipes are best when they are customized to your liking! Enjoy. Thanks for piping up.
megannesta, I agree with dmarina re: the oven temp. Here's another recipe that I developed for my blog. Bake at 300. http://crumbsonmykeyboard.com/2008/06/02/manolos-and-macarons/
Oooo, Chazmo, you caught a typo. If I had anything to give you, I'd send it to you as a prize, so I'll just give you my sincere thanks. That should simply read black beans. Not red black beans. Though if you find that they exist, I'm sure they'd work just fine.
Michele, good one. I'm having flashbacks- the good, the bad, the ugly- of my own proficiency exams in culinary school. Still makes my stomach churn a little remembering it all... I think I'll go make a PB&J for lunch.
Excellent lunch idea for tomorrow.
love the bread cubes for mopping everything up when it's all gone.
Tara Mataraza Desmond hasn't written a post yet.
I had a very meaty Christmas and I loved every minute of it. In the span of a week, I indulged in one braised rump roast, one giant fresh ham, one roasted chicken and two spiral hams. Today, the advance... More
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring... More
@quickmealhelp, we hope you like the book! Most of the recipes, like our Meat Lite recipes here on Serious Eats, can be tweaked for vegetarians, too, by doing what you already do: prepare the animal proteins separately and add at the end. Several of the recipes are just as good in strictly vegetarian form (try 3 bean chili or the African peanut stew and any of the egg recipes). Sounds like you'd also be interested in Ivy Manning's new book (nope, Joy and Ivy are not related) The Adaptable Feast, which has recipes for meat eaters and vegetarians gathered at the same table. Have fun!