Meatless Monday Matters

CLIMATE CHANGE IS REAL.  In these uncertain times each of us needs to commit to doing all we can to lower our individual carbon footprint.

Eating less meat is one step we can take.

Wasting less food is another.

A small step is better than no step. It can be as simple as making a meal at home from ingredients you have on hand, especially those that are nearing the end of their shelf life.

If you feel like comfort food at the moment, this recipe might be just what you need. Inspired by a dish I once ordered at a pancake place, it comes out of the oven high like a popover and falls as soon as you cut into it. It will take you to a happy (ier) place. 

It is very easy to make and is a great way to use up apples picked earlier in the fall that are starting to become a little soft. If you do much cooking you probably have the other ingredients in your fridge and pantry.

BAKED APPLE PANCAKE

Ingredients

• 1/3 cup butter
• 4 tart apples
• 1/3 cup sugar
• 1/8 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 4 eggs
• 1 cup flour
• 1 cup milk

Directions

• Preheat ovn to 425°.
• Melt the butter in a large cast iron skillet.
• Peel and slice the apples.
• Add the apple slices to the melted butter and stir.
• Lower the heat and continue cooking, stirring often until apples are tender.
• Remove the skillet from the heat.
• Combine the eggs, flour, and milk and whisk together until smooth. [You can use a blender.]
• Spread the apples evenly in the skillet.
• Pour the batter over the apples.
• Bake for 20 minutes until the pancake is puffed up and nicely browned.
• Cut into 6 pieces and serve immediately with a bit of maple syrup.

[I have only baked this in a skillet but I imagine a casserole dish would work, too.]

This may not be the most nutritious meal, but there are far worse.

• This comfort dish has benefits, too.
• You have kept food in your fridge from going to waste.
• You have lowered your carbon footprint by passing up meat AND by leaving your car turned off.
• It is also a really cheap meal. Perhaps you can do some good with the money you save.

I am not saying this is all we need to do in the days ahead, but observing Meatless Monday is a good start.

On Mondays I often blog on food, food issues, or gardening in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

Meatless Monday: Back to the Basics

We overdid it a bit when picking apples early in October. By late November the Galas, Ida Reds, and Mutsus were still doing well, but the Macouns and Fujis were starting to get a little soft. I decided to make some applesauce, and my timing couldn’t have been better.

We had a little one with us for a week over Thanksgiving. She was just beginning to explore the world of food.

Her day began with a tiny bowl of oatmeal. On the first morning of the visit I asked her parents' permission and introduced a spoonful of my sauce after her oatmeal was gone. After the first taste she smacked her lips and smiled.

She got applesauce every morning that week. Her eyes lit up when she saw the dish of applesauce, and she flapped her arms in anticipation of a tasty bite.

What a great thing! I had prevented some potential food waste and made myself the apple of my granddaughter’s eye in just a few easy, and I do mean easy, steps. 

There are some kitchen devices meant to streamline the process, but all you really need is a paring knife, a cutting board, a heavy-duty pot, and, of course, some apples. Even in this busy holiday season, you have time for this DIY. After all, who doesn’t love applesauce? 

Here is my recipe.

Nonna’s Applesauce

• Check your fridge for any apples starting to lose their crispness; the large ones seem to go first. 
• Go for a mix of varieties if possible. [My friend Polly suggests using at least 3 varieties; I had 5 and it certainly worked for me!]
• Peel, quarter, and remove the cores of the apples.
• Cut each quarter into smaller pieces (halves or quarters depending on the apple’s size).
• Put the apple pieces into an ample-sized pot or saucepan.
• Add a tablespoon or two of water.
• Cover the pot with a lid.
• Bring to a boil.
• Reduce heat and simmer gently until the apples are fork tender.
• Mash or blend to your desired consistency. [I use a potato masher and opt for chunky style.]
• No added sugar is necessary.

I made the batch in the photo this morning. It tasted great atop a bowl of plain Greek yogurt, and I expect it will be gone in no time. 

Happy Meatless Monday. Have a great week!

On Mondays I often blog on food, food issues, or gardening in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”

Meatless Monday: 5.4.15

Where has the time gone? In late March I published my 500th post, and since then I’ve only managed three more. It must seem I have become a slacker.

In reality, I was simply taking a much needed break. 

For part of the time I was on the West Coast, where I saw the sun—DAILY—and enjoyed the opportunity to ditch my coat, my hat, my boots, and even my socks for a few days! What was good for me was not good for drought-stricken California, however. There were no signs of a problem at the Mountain View Farmer’s Market, where strawberries were plentiful and huge, and a bargain, at least by East Coast standards. But we saw many dead street trees and countless scorched lawns, and the new water restrictions were definitely a hot topic in the media and around the dinner table.

The largest user of water in the state is agriculture. In February 2014 Mother Jones published a now famous story “It Takes How Much Water to Grown an Almond” complete with info graphics depicting how much water it takes to grow such popular crops as almonds, strawberries, and broccoli. The amounts are staggering. The almond has been taking much of the bad rap, but stories in NPR’s blog The Salt from April 12 and April 16 point out that there are many additional culprits, and many sides to the story.

What is indisputable are two things:

• Agricultural crops require a tremendous amount of water.
• Despite the drought, new crops are being planted in areas not planted before.

As consumers we need to respect the food we buy — to be mindful of the resources need to grow our food, of the farmers who raised it, and the energy consumed to get it to us.

More important than whether a food is local or has traveled a long distance, or whether it is organic or GMO, is whether we will actually use it if we bring it home. There is no excuse for wasting food or water.

What can we do?

We can start with some small steps.

• Last year I compiled a number of suggestions for cutting down on food waste. 
• Here is a tip for saving water that will also save you time, and perhaps even keep you healthier… Just before Earth Day I received an email from the advocacy group Center for Science in the Public Interest urging me to save water by not re-washing pre-washed produce. I decided to check out whether the information was accurate and discovered this pdf on food safety prepared by the FDA. Sure enough the fact sheet states: “If the package indicates that the contents are pre-washed and ready-to-eat, you can use the produce without further washing.” The FDA goes on to recommend: “If you do choose to wash a product marked “pre-washed” or “ready-to-eat,” be sure to use safe handling practices to avoid any cross contamination.” Otherwise your rinsing might cause more harm than good.
• And don’t forget that one-pot pasta dish from a few weeks back in which no water goes down the drain.

Now that I am back in the saddle again, look for me next Monday, or maybe even sooner.

Happy Meatless Monday!  Have a great week.

On Mondays I often blog on food, food issues, or gardening in support of Meatless Monday, one of several programs developed in the Healthy Monday project, founded in 2003 in association with Columbia University’s Mailman School of Public Health, Johns Hopkins Bloomberg School of Public Health and Syracuse University’s Newhouse School of Communications. Meatless Monday’s goal is “to help reduce meat consumption 15% in order to improve personal health and the health of our planet.”