Wendy Ruopp's Blog (Page 15)
My son is a committed carnivore. So much so that he was plunged into an existential crisis once when asked, “If you had to pick just one kind of meat to eat for the rest of your life, what would it be?” He debated the relative merits of bacon versus chicken versus pork for hours.
Even though that was years ago, imagine our surprise when he took a job last fall as a member of a mostly vegetarian crew doing conservation work in state parks. We didn’t expect him to survive. And yet—he has thrived. Sure, he still stocks up on burgers on the weekend, but during the week he’s found he actually enjoys and is satisfied with veggie-topped pizza and vegetarian chili.
Recipes to try:
Philly Cheese Steaks and...
Many vegetarians start out the way I did: as 14-year-old girls. Quite a few also end the way I did: with fried chicken. In my case, vegetarianism was a brief fling, weighed down by the earnest food of the post-commune early ’70s. When I tried to share sprouted-wheat-soy-lentil loaves and the like, my friends and family always felt there was something (flavor, meat) missing.
Now, eating vegetarian—whether casually or as a committed life choice—is more mainstream than ever. Today’s meatless meals are fully fleshed-out, flavorful and family-friendly. There’s even a resurgence of the “Meatless Monday” movement that has attracted high-...read full post »
I just don’t seem to have the attention span I once did. (Wait, what was I talking about?) There are so many distractions these days. And this applies to dinner how? Bear with me... (Hunger makes it hard to concentrate.) Attention span... dinner... oh right, got it: These dinners are built on just five ingredients. That’s a retainable list, even for me. (Oil, salt and pepper don’t count as part of the five, but that’s OK because I never forget them anyway.)
When you’re making a meal with just a handful of ingredients, each one needs to pull its weight. Nothing too exotic here—no need to curate a condiment museum—just good-quality, full-flavored foods cleverly combined for maximum enjoyment in a very...read full post »
Blessed are the meal makers. Those who step into the kitchen to feed the whiny mob seem saintly to me. “Feed me!” is so primal we’re saying it practically from our first breath. From that day on, it regularly crowds out other thoughts—especially around 6:00 at night. (These 10 dinners in 30 minutes will help.)
Even at my advanced age, I’m usually one of the whiners. I straggle in at the end of my long commute, piteously inquiring of my patient husband, “Is dinner ready yet?” If you’re the person who has to come up with a healthy-in-a-hurry answer to that “What’s for dinner?” question (every night! unrelentingly!),...read full post »
No-cook dinners? I never cook dinner. You might find it hard to believe, considering I started working at EatingWell Magazine in 1990, but I don’t cook. I can cook—I just don’t have to. I’m not bragging (well, maybe a little); I fully appreciate how lucky I am to have married someone who can manage menu planning, grocery shopping and meal prep way better than I ever could.
When I try to feed the family, it’s often a recipe for disaster, or at least disappointment. First I get sidetracked deciding what to make. Then I underestimate how long everything will take and can never get everything on the...read full post »