10 Ways to Eat Less Meat - FineCooking.com
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10 Ways to Eat Less Meat

By Susie Middleton, editor at large

July 7th, 2010

from Fine Cooking #106 (Aug/Sept 2010), pp.54-61.

There are lots of good reasons to eat a little less meat these days. But who knew that what’s good for the environment, good for your health, and good for your wallet could be so much fun for the cook, too? Once you cook with (and eat) less meat, you’ll find yourself adding a great new lineup of dishes to your weekly repertoire. Here are ten delicious stratagies with a half dozen recipes for each to help you get started.

Strategy #1: Use Meat as a Condiment
Sometimes all you need to turn a vegetable side dish into a satisfying main course is just a little bit of full-flavored meat, such as bacon, ham, salami, pancetta, or sausage. All add big flavor in small amounts. A seasonal gratin gets even heartier with the addition of bacon.

Indian Summer Gratin with Butternut Squash, Potatoes, Corn & Bacon Pasta with Roasted Cauliflower, Arugula & Prosciutto Yukon Gold Rush Grilled Pizza
Indian Summer Gratin with Butternut Squash, Potatoes, Corn & Bacon   Pasta with Roasted Cauliflower, Arugula & Prosciutto   Yukon Gold Rush Grilled Pizza


Warm   French Lentil Salad with Smoked Sausage Summer Corn   Chowder with Scallions, Bacon & Potatoes Creamy   Chickpea Soup with Crisp Chorizo
Warm French Lentil Salad with Smoked Sausage   Summer Corn Chowder with Scallions, Bacon & Potatoes   Creamy Chickpea Soup with Crisp Chorizo

Strategy #2: Have Breakfast for Dinner
Eggs have a lot going for them: They’re a great source of protein, they’re almost always in the fridge, and they’re the basis for many different dishes. An omelet of smoked Cheddar and sautéed leeks, a savory bread pudding with roasted late-summer vegetables, or a frittata with pasta and summer greens—do any of these sound like they should be relegated to breakfast? You get the point.

Spaghetti Frittata with Arugula and Fresh Herbs Smoked Salmon, Goat Cheese & Artichoke Quiche Garlic & Herb Fried Eggs
Spaghetti Frittata with Arugula and Fresh Herbs   Smoked Salmon, Goat Cheese & Artichoke Quiche   Garlic & Herb Fried Eggs on Toast with Prosciutto Crisps

Chive & gruyere Omelet Tuscan Poached Eggs Summer Vegetable Strata
Chive & Gruyere Omelet   Tuscan Poached Eggs   Summer Vegetable Strata

Next Strategies: Give Veggies Top Billing and Turn Salad Into Supper

posted in: Blogs, vegetables, meat, vegetarian
Comments (12)

colleenanne writes: You didn't include this recip in this article, but it is one of my very favorite Fine Cooking meatless meals. It has been a quick dinner mainstay of mine for YEARS.

http://www.finecooking.com/recipes/smoky-black-bean-cheddar-burrito.aspx Posted: 9:28 pm on August 11th

colleenanne writes: I'm not a total vegetarian, but I have a huge problem with the way farm animals are treated on factory farms. I won't eat mass produced meat or dairy AT ALL (I buy both from small producers at my local farmers' market, coop, and Whole Foods -- it tastes SO MUCH better as well), and eat an almost vegetarian diet. The great news is that although I started eating much less meat and having a vegetable and grain centric diet for the reason I stated, I've lost over 60 pounds and have returned to a weight I haven't been since my early 20s, and I've gone from taken blood pressure and cholesterol medication and being classified as pre-diabetic to eliminating all three of these health issues (as well no longer having knee pain and being able to run up and down stairs without getting out of breath).

You don't have to be a vegan or a vegetarian, but embracing meatless meals the majority of the time and saving meat for the occasional cookout, dinner party, or holiday meal has a great effect on your health as well. Posted: 9:24 pm on August 11th

katsinthekitchen writes: My reasons for eliminating meat from my own diet are based on health and my love of animals. My husband is the carnivore in the family. I therefore have to cook for two different sensibilities and I really appreciate collections such as these which can allow me to prepare one dish in two ways so that each of us has what we prefer to eat. When you don't rely on meat as the centerpiece of a dish it's far easier to prepare half the recipe without it and half with it. I will not rise to the bait of posters like davebarnes. This is not the place for that debate. I will however thank FC for this well-thought-out and very thorough collection. I love your magazine; keep up the good work! Posted: 9:42 am on July 17th

CUParent writes: Great job and great article. I especially appreciate the fact that you included a larger selection of recipe choices and "strategy" ideas for accomplishing the goal. I'm not a vegetarian but definitely want to eat more vegetables and am always interested in good side dish recipes. FC is my "go to" choice for recipes of all types. I have many cookbooks, but it is so much easier and faster for me to use yours that they generally just sit on the shelf. I can't tell you how many times I have looked up a recipe of yours on my iPhone or iPad while at the grocery store when a moment of inspiration strikes. The reader reviews are also invaluable. FC goes the extra distance with good suggestions, photography, reviews, and "how to" tutorials. I love your publication--keep up the good work and thank you. Posted: 10:56 am on December 31st

dianem writes: Loved the article. I never would have thought of the combinations. The wheat berry salad is absolutely delicious. My husband gave it a AAA rating. Posted: 12:24 pm on September 1st

flip12 writes: Great article. Perfect examples. Posted: 11:12 am on July 23rd

GeorgeCooks writes: Thank you, this article is just what I need right now. I see all the magazines writing about eating less meat, eating less fish, but then they just give a recipe or two. But this article gives actual strategies (along with some recipes). This is just how I, as a cook, think. Great job. Posted: 9:39 am on July 23rd

skowog writes: Susie,
Great job on this article! I came here to ask for 10 ways to eat more meat, but I thought you wrote a great article with recipe alternatives that I do want to eat, like the tuscan poached eggs. While I don't agree with the reasons many believe that make them choose a meatless diet, your article was well balanced with options for not going completely meatless. I especially appreciate eating breakfast for dinner!
I am a committed carnivore, but if I ever had to change my diet or if I was the guest of a vegetarian , I would want it to be you!
Well done! Posted: 5:24 pm on July 20th

Cathy5 writes: I never post to things like this but felt I must add something. There are so many (wonderful) cookbooks and cooking magazines out there, all serving the traditional American types of menus. Although I am not a vegetarian, I have introduced more dishes to my family's mealtime lately, that are healthier, tastier, and more interesting than the same old same old. I love Quinoa, Barley, Wild Rice, tofu, Kale, Chard and every type of bean, but didn't grow up eating them, so am eager to find recipes for them. FC is my most reliable recipe source both for traditional and for less familiar ingredients. I can count on them to be tasty but also accessible to most cooks of average skill and experience (and not requiring me to purchase bizarre ingredients you can only find on line!) Bravo, FC - keep it coming. Posted: 4:11 pm on July 20th

Paw81 writes: Not funny. I think you missed the point of the article if you are asking for more meat...clearly Fine Cooking does not skimp on the meat recipes, as it is not a vegetarian cooking magazine. However, the expectation of a meat-centric article to balance one meat-moderation article exactly demonstrates the problem with America's meat over-consumption, and a fear of someone taking away your meat as if it were some inalienable right. Bravo to FC for taking a risk in such a meat-centric community, and thank you to the other commenter for so perfectly illustrating the problem. Posted: 11:28 pm on July 19th

raitken_fcweb writes: Indeed. Homer’s right about meat (and doughnuts, for that matter). But, you don’t have to wait for the next issue for some great recipes featuring meat. FC #106 has something for herbivores and carnivores alike. Check out David Leite’s Fireman’s Sausage, Robert Danhi’s tea-smoked meats (chicken, fish, and duck), and there are also recipes for Sesame Steak Salad with Asian Pears, Sirloin Steaks with Garlicky Swiss Chard, Grilled Bratwurst Sandwiches, Thai-Style Spicy Chicken in Lettuce Cups, Pork Chops with Peach-Ginger Chutney, and Pam Anderson’s famous Classic Fried Chicken. Hungry yet? Plug this link into your browser and enjoy!: http://www.finecooking.com/pages/fc_currentissue.asp Posted: 12:55 pm on July 15th

davebarnes writes: I would hope and expect that the next issue would have: "10 ways to eat MORE meat".
As Home Simpson would say: "Mmmmm. Meat." Posted: 10:06 am on July 11th

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