May 13: Table Talk

Strategies and recipes for meatless eating

By Kim O'Donnel

May 13, 2010

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After a few weeks on the road, Kim O’Donnel is back — and feeling chatty. Today’s topic is meatless eating. Even Mario Batali is getting in on the act, designating at least two menu items meatless on Mondays. What about you?

Join Kim here at 1 p.m. ET, 10 p.m. PT, to discuss recipes and strategies for eating less meat.

Kim, a trained chef and longtime food journalist, is writing a cookbook for people trying to eat less meat. Every week, she brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel - May 13, 2010

(05/13/2010)

  

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9:52	Kim ODonnel:  Hey folks! Coming up at the top of the hour, my monthly meatless chat. Type to you in just a few minutes... Thursday May 13, 2010 9:52 Kim ODonnel

10:02

Kim ODonnel:  Ah. So good to be home. I love being on the road, but after 3 weeks of traipsing around, i"m glad to have my feet on the ground. And I've missed you all! Let's get started, shall we? So much going on in the world of meatless these days. Mario Batali, Mister Sausage Deluxe, is now doing Meatless Monday in his restaurants. Let's dish... Thursday May 13, 2010 10:02 Kim ODonnel

10:02

[Comment From Lizka Lizka : ]  Great to be back. Hi all. I highly recomment Kim's Tahini Green! I had them last night and WOW; can't wait to do it again. Thursday May 13, 2010 10:02 Lizka

10:03

Kim ODonnel:  Hey Lizka, so nice to hear fro you. For those tahini greens, check out the details: http://trueslant.com/kimodonnel/2010/04/19/meatless-monday-tahini-greens-genius/ Thursday May 13, 2010 10:03 Kim ODonnel

10:04

[Comment From Luisa Rios Luisa Rios : ]  Great to find you again after seeing you at the IACP workshop in Portland. Thursday May 13, 2010 10:04 Luisa Rios

10:04

Kim ODonnel:  Luisa, thanks for checking in! Remind me where you are typing from again... Thursday May 13, 2010 10:04 Kim ODonnel

10:04

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Hey Kim! I actually got to hang out with Mario at Kim's event (I was kind of his helper/bodyguard--heh). Got him talking to the group about the meatless thing. He was enthusiastic. Thursday May 13, 2010 10:04 Jeanne in Seattle

10:05

Kim ODonnel:  Jeanne, that is too cool for school. I met Mario's director of sustainability for all his restos & she's a good egg. They are offering a few meatless items on their menus every Monday w/ special MM designation. Thursday May 13, 2010 10:05 Kim ODonnel

10:05

[Comment From Lizka Lizka : ]  Also, really exciting that you've scheduled your first book signing in DC. Thursday May 13, 2010 10:05 Lizka

10:07

Kim ODonnel:  Thanks, Lizka. I'm super excited to kick things off in DC, where my food writing career began. Will also be teaching a class at CulinAerie in DC, if that's of interest. I'm trying to line up all kinds of events, so if you've got an idea, please share. Thursday May 13, 2010 10:07 Kim ODonnel

10:07

[Comment From Britt Britt : ]  I am DYING to get my hands on Mario's book--I saw him do this dish on Rachael Ray...ricotta w/ olive oil topped with garlic sauteed kale. Love that so much of it is veg-oriented! Thursday May 13, 2010 10:07 Britt

10:08

Kim ODonnel:  Britt, Mario's new book is very veg-heavy, worth a look see. I tried out his shaved asparagus salad here: http://trueslant.com/kimodonnel/2010/05/10/got-asparagus-try-shaving-it/ It's killer. Thursday May 13, 2010 10:08 Kim ODonnel

10:08

[Comment From Erin Erin : ]  Care to elaborate on your travels? And, it's getting to be grilling season... grilled veggie pizzas, anyone? (meaning, what tips do you have for grilling the veggies, and the pizza, because I've got dinner for 10 next weekend..) Thursday May 13, 2010 10:08 Erin

10:11

Kim ODonnel:  Erin! Hope that snow has melted in central Pa. My trip began in Portland, Ore. where I was attending the annual conference of IACP, a big association for culinary professionals, where hob knob, shmooze & eat really well. Then I flew to Phoenix for a two-day conference hosted by the Kellogg Foundation on child obesity/nutrition, with 600-plus folks devoted to issues of food security, justice, racial equity. It was inspiring. Hope to share some of that in an upcoming column. Then I went to New York, where i met with all kinds of folks about possible book events, and in DC, too. Thursday May 13, 2010 10:11 Kim ODonnel

10:11

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Speaking of Mario, I think he's had some health issues that have been a wake-up call for him. He talked about them while we were waiting for his presentation. I think the meatless thing is part of that. Thursday May 13, 2010 10:11 Jeanne in Seattle

10:12

Kim ODonnel:  The health thing is huge, Jeanne. And if there's anything that hits home, it's that. Thursday May 13, 2010 10:12 Kim ODonnel

10:12

[Comment From Luisa Rios Luisa Rios : ]  Vancouver, BC - (I was turning off the stove. I am making 2 pots of soup (they help with my meatless Mondays) Thursday May 13, 2010 10:12 Luisa Rios

10:12

Kim ODonnel:  Welcome to the chat, Luisa! Tell us about that soup on the stove... Thursday May 13, 2010 10:12 Kim ODonnel

10:12

[Comment From Luisa Rios Luisa Rios : ]  Come and visit us in Vancouver at Barbara Jo's books to cooks Thursday May 13, 2010 10:12 Luisa Rios

10:13

Kim ODonnel:  I keep hearing about Barbara Jo's! I need to get that organized. Stay tuned. Thursday May 13, 2010 10:13 Kim ODonnel

10:13

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I haven't done a grilled pizza yet. I am always a bit scared to put it on the grill. Thursday May 13, 2010 10:13 Jeanne in Seattle

10:13

[Comment From Linear Girl Linear Girl : ]  Erin - I like to grill veg in a basket. My favorite combo this time of year is spring onions and asparagus. Lightly coat with olive oil and some salt/pepper. One caveat - I tried it once over a wood fire and the veg tasted smokey rather than charred. Thursday May 13, 2010 10:13 Linear Girl

10:15

Kim ODonnel:  Jeanne, re: grilled pizza: Don't know if it will be different for gluten-free, but what I do is place dough on a greased grill, cook on direct heat and watch it puff up a bit. Then you'll flip on the other side for another few minutes. If adding cheese, do on 2nd side, then carefully transfer & add sauce, toppings. Thursday May 13, 2010 10:15 Kim ODonnel

10:15

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Ooo, spring onions and asparagus. Delish! I want to go out right now and grill those! Thursday May 13, 2010 10:15 Jeanne in Seattle

10:15

[Comment From Lizka Lizka : ]  Yeah, I saw the note in your email about CulinAerie, but there's nothing on their website yet. I'll let you know if any ideas spring to mind. Thursday May 13, 2010 10:15 Lizka

10:16

Kim ODonnel:  Lizka, I'll let them know folks want to sign up. They will be including a copy of book in price of class, fyi. Thursday May 13, 2010 10:16 Kim ODonnel

10:16

[Comment From Britt Britt : ]  Wait--sorry, but Jeanne as in Four Chickens? Haha, don't know why that never clicked with me before! Haha, hi Jeanne! Thursday May 13, 2010 10:16 Britt

10:17

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: I think it would be the same for gf. I will try that. I didn't know the piece about let it cook on one side and then the other. Thursday May 13, 2010 10:17 Jeanne in Seattle

10:17

Kim ODonnel:  Jeanne, I think if you can wing it to flip on 2nd side, you'll have better results. The other thing to do is finish the whole thing in the oven, after grilling on 1st side. Thursday May 13, 2010 10:17 Kim ODonnel

10:17

[Comment From jodies jodies : ]  I'm trying to expand my vegetarian foods beyond pastas and rice. I've tried 2 quinoa dishes and didn't have much success. The first was from this chat, actually--quiona patties (mine never quite formed a patty--they just dissolved when trying to pan fry--tasted okay though) and one recipe with too much cumin and corriander for my taste. I also tried tempeh, based on your tofu/tempeh challenge, but I'm not a huge soy sauce fan, so I didn't really like the marinades. Any suggestions? I don't want to give up on these foods, but I do want to find something I like, Thursday May 13, 2010 10:17 jodies

10:18

Kim ODonnel:  Jodie -- would you be game to marinating the tempeh in a Jamaican jerk sauce, then roasting it? And what about beans? Chickpeas are a girl's best friend. Thursday May 13, 2010 10:18 Kim ODonnel

10:18

[Comment From Linear Girl Linear Girl : ]  Does anybody have a favorite pumpkin soup that doesn't involve curry? Thursday May 13, 2010 10:18 Linear Girl

10:19

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yes, I am also Four Chickens! Hi Britt! Thursday May 13, 2010 10:19 Jeanne in Seattle

10:19

Kim ODonnel:  I love it when the digital world collides... Thursday May 13, 2010 10:19 Kim ODonnel

10:19

[Comment From Luisa Rios Luisa Rios : ]  I am cleaning my pantry; therefore the best thing to do is soups. I had lots of split-peas and lentils. so I am making split pea soup with lots of vegs and mulligatawny soup (both ideas from the Madhur Jaffrey's Vegetables around the world) Thursday May 13, 2010 10:19 Luisa Rios

10:19

[Comment From Luisa Rios Luisa Rios : ]  Jodie, try replacing couscous with quinoa for a nice couscous salad - if you are feelling bold, try red quinoa, rather white Thursday May 13, 2010 10:19 Luisa Rios

10:20

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Linear Girl: I would make a basic butternut squash soup but substitute pumpkin. Delish. Thursday May 13, 2010 10:20 Jeanne in Seattle

10:20

Kim ODonnel:  For that pumpkin soup -- lots of thyme, onion, even a little garlic. A little smoked paprika. Thursday May 13, 2010 10:20 Kim ODonnel

10:20

[Comment From Britt Britt : ]  Tempeh is great with barbecue sauce and you can use other marinades that don't include soy sauce--Worcestershire sauce is great! Balsamic vinegar too. And I agree, legumes are awesome. Meat substitutes are not necessary for a meatless diet. :) Thursday May 13, 2010 10:20 Britt

10:21

Kim ODonnel:  Hear, hear, Britt. There's not one meat sub in my book. Red lentil soup & grain = dinner in 35 minutes. Thursday May 13, 2010 10:21 Kim ODonnel

10:22

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I think I like red quinoa better than white. It has a bit more flavor. Thursday May 13, 2010 10:22 Jeanne in Seattle

10:22

[Comment From Britt Britt : ]  Oooh! And if you can't get into quinoa, try millet. It's light and fluffy--very similar to couscous. Thursday May 13, 2010 10:22 Britt

10:22

Kim ODonnel:  Britt, I need to do more with millet. I always forget about it. Thursday May 13, 2010 10:22 Kim ODonnel

10:22

[Comment From Linear Girl Linear Girl : ]  White beans: in salad, soup, pasta, as a side covered in parsley and garlic, mashed into a bread spread with roasted garlic. Thursday May 13, 2010 10:22 Linear Girl

10:23

[Comment From jodies jodies : ]  Chickpeas are good. I could try Jamaican jerk sauce, but I'd prefer generic pantry items (just in case I buy some sauce that I discover I don't like; try to use what I have first). Britt, what suggestions do you have for balsamic vinegar? I can't use worcestershire sauce because of the anchovies base. Thursday May 13, 2010 10:23 jodies

10:23

[Comment From Amanda Amanda : ]  Looking for non-curry pumpkin soup? Try this Caribbean pumpkin black bean soup. http://www.bigoven.com/149930-Caribbean-Pumpkin-And-Black-Bean-Soup-recipe.html Thursday May 13, 2010 10:23 Amanda

10:23

Kim ODonnel:  Thanks Amanda! Where are you typing from? Thursday May 13, 2010 10:23 Kim ODonnel

10:23

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim and Linear Girl: yes--those are the things I put in my butternut squash soup! Thursday May 13, 2010 10:23 Jeanne in Seattle

10:25

Kim ODonnel:  Great minds think alike...Last night, I was a wee bit jet lagged, but we were getting peckish around dinner time. Ad hoc dinner came together in about 40 minutes: Onion, garlic, ginger (would use more next time), cooked in oil, plus cumin seeds, curry powder. Added chickpeas, a wee bit of water, covered, let a little gravy form. Salt to taste. Squeeze of lemon. Then spinach that needed to be used. In another pot, some kamut, boiled in water. Thursday May 13, 2010 10:25 Kim ODonnel

10:25

[Comment From Amanda Amanda : ]  DC (well, NoVA technically) Thursday May 13, 2010 10:25 Amanda

10:25

Kim ODonnel:  Excellent... what did you have for lunch today? Thursday May 13, 2010 10:25 Kim ODonnel

10:26

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I helped test recipes for Kim's book--every single recipe is very good! I cannot wait for it to be published! No meat substitutions--just good food. Thursday May 13, 2010 10:26 Jeanne in Seattle

10:26

[Comment From Luisa Rios Luisa Rios : ]  Millet is great (with all due respect to the Italians) I even do millet "risotto" let's call it mill-otto so I don't get into troubles :) Thursday May 13, 2010 10:26 Luisa Rios

10:26

Kim ODonnel:  I love it -- mill-otto. Well done, Luisa. Thursday May 13, 2010 10:26 Kim ODonnel

10:26

[Comment From Britt Britt : ]  Kim--me too. It's so much quicker than rice, though and great with some garlic and toasted pine nuts. I recently jazzed up some millet with lemon and capers and it was tangy and tasty: http://www.gfinthecity.com/2010/05/smoky-chickpea-stew.html Thursday May 13, 2010 10:26 Britt

10:27

Kim ODonnel:  Britt, you've inspired me. Millet is on the to-do list! Thursday May 13, 2010 10:27 Kim ODonnel

10:27

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Jodies: there is a vegetarian worcestershire sauce on the market. I get it all the time. Thursday May 13, 2010 10:27 Jeanne in Seattle

10:27

[Comment From Lizka Lizka : ]  I have been adicted to couscous lately - that, pick a veggie, a bean and dinner is ready Thursday May 13, 2010 10:27 Lizka

10:27

[Comment From Linear Girl Linear Girl : ]  Speaking of gardens - anyone harvesting anything yet? We've got arugula and peas that went into last night's salad. Our super-early peaches are about 3 days away, too. Thursday May 13, 2010 10:27 Linear Girl

10:28

Kim ODonnel:  I'm so proud -- my parsley from seed is starting to sprout! And I've got mint, rosemary & thyme strutting their stuff. Thursday May 13, 2010 10:28 Kim ODonnel

10:28

[Comment From Amanda Amanda : ]  For me lunch was a chickpea carrot salad with cilantro almond pesto from Food and Wine magazine. Yummy, easy and healthy! Thursday May 13, 2010 10:28 Amanda

10:28

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Sigh, in Seattle we don't really harvest much until June. Except for herbs--but those are year round. Thursday May 13, 2010 10:28 Jeanne in Seattle

10:28

[Comment From Linear Girl Linear Girl : ]  Amanda - Great idea! I've got all of that on hand - you solved tonight's dinner conundrum. Jeanne and Kim - I've got a lot of frozen pumpkin puree to get through before this year's veg crop comes out of the garden so I'll try yours next week. Thursday May 13, 2010 10:28 Linear Girl

10:28

[Comment From Luisa Rios Luisa Rios : ]  Cooking beans, legumes and grains in big batches is key for me (they freeze well and are easy to incorporate in any quick meal). I am trying to get back into cooking them from scratch and eliminating canned ones as much as I can. Thursday May 13, 2010 10:28 Luisa Rios

10:29

Kim ODonnel:  Luisa, I'm all for dried beans. Much prefer their texture. Note to self: Get more organized. Thursday May 13, 2010 10:29 Kim ODonnel

10:29

[Comment From Amanda Amanda : ]  Still waiting to harvest my basil, rosemary, cherry tomatoes and orange bell peppers...and I'm sooooo impatient! Thursday May 13, 2010 10:29 Amanda

10:29

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: out on your porch? Yay! Thursday May 13, 2010 10:29 Jeanne in Seattle

10:30

Kim ODonnel:  Yes, right by the water. They like it there, lots of direct sun, which is kicking now til 8pm .Love the long days ahead. Thursday May 13, 2010 10:30 Kim ODonnel

10:30

[Comment From Britt Britt : ]  Jodie--they make vegetarian, non-anchovy worcestershire! That's what I use. Bonus: those varieties usually don't have corn syrup either. I did up tofu w/ balsamic vinegar, crushed garlic, and a bit of olive oil as a marinade. Super simple and I'm sure it would be great w/ tempeh too. You could even throw in some thyme or rosemary for even more flavor! Thursday May 13, 2010 10:30 Britt

10:30

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Dried beans are made much more easy with the use of a pressure cooker. You don't have to plan ahead and soak. Thursday May 13, 2010 10:30 Jeanne in Seattle

10:31

Kim ODonnel:  Jeanne,I know, I know. I must get on the pressure cooker stick. Everyone who owns one says the same thing. Pressure cooker is a godsend. Thursday May 13, 2010 10:31 Kim ODonnel

10:31

[Comment From Lizka Lizka : ]  My thyme isn't doing to well - what kind of conditions do you have, Kim? Thursday May 13, 2010 10:31 Lizka

10:32

Kim ODonnel:  Lots of direct sun, but not hot like east coast. Days are long, so sun extending in early evening, which I'm sure helps. Thursday May 13, 2010 10:32 Kim ODonnel

10:32

[Comment From Linear Girl Linear Girl : ]  Pintos in a crock pot are nice, too, and don't need a soak - though for flatulence reduction a good soak and a hard boil are a necessity. Thursday May 13, 2010 10:32 Linear Girl

10:32

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  My pressure cooker is used almost exclusively for soaking and cooking dried beans. It's a workhorse. Thursday May 13, 2010 10:32 Jeanne in Seattle

10:32

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, canned beans are so dicey right now because of the BPA in liners. Makes me a bit crazy. Thursday May 13, 2010 10:32 Jeanne in Seattle

10:33

Kim ODonnel:  I know, the BPA issue is dicey. Eden is the only brand to date with BPA-free cans o' beans. Thursday May 13, 2010 10:33 Kim ODonnel

10:33

[Comment From Luisa Rios Luisa Rios : ]  Jeanne, do you have a pressure cooker brand you like. It's funny. At home in Colombia is the "kitchen utensil" that they use the most in every single home. I don't have one! Thursday May 13, 2010 10:33 Luisa Rios

10:33

[Comment From Linear Girl Linear Girl : ]  I use my pressure cooker mostly for risotto. I'll have to try beans in it, too. Thursday May 13, 2010 10:33 Linear Girl

10:34

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Linear Girl: yes, crockpot is another godsend. Seriously. I use mine so much. So easy and helpful. Thursday May 13, 2010 10:34 Jeanne in Seattle

10:34

Kim ODonnel:  The pressure cooker may be the next kitchen purchase... Thursday May 13, 2010 10:34 Kim ODonnel

10:34

[Comment From Britt Britt : ]  Wow, such praise for the pressure cooker! I'm definitely putting one on the wedding registry--that way I can pressure can some beans ahead of time as well! Thursday May 13, 2010 10:34 Britt

10:35

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Luisa: I have a Magefesa pressure cooker. It's a Spanish brand, I think. Thursday May 13, 2010 10:35 Jeanne in Seattle

10:36

[Comment From Linear Girl Linear Girl : ]  Britt - All of the advice on pressure canning recommends against using a regular pressure cooker rather than a canner. I don't know the reasoning, but it seems pretty universal. I'd go for freezing the beans for quick future use. Thursday May 13, 2010 10:36 Linear Girl

10:36

[Comment From jodies jodies : ]  Britt, I'll try that tomorrow. And Amanda, your chickpea carrot salad sounds yummy. I've never tried millet--what's it like? This chat always inspires me (and makes me hungry--sadly, today it's just a peanut butter and jelly sandwich at the desk). Thursday May 13, 2010 10:36 jodies

10:37

[Comment From catsluvr catsluvr : ]  I went to a cooking demonstration at Whole Foods and she made the most wonderful salad with apple cider vinegar, plain yogurt, oregano, adobo sauce from chipolte peppers in the can, canola oil, agave syrup and half avocado as the dressing and the salad was chopped carrots, tofu, grated hard boiled eggs, shredded cheese, corn, sunflower seeds and romaine lettuce - delicious! I love the free cooking demonstrations they have. Thursday May 13, 2010 10:37 catsluvr

10:37

Kim ODonnel:  Fun, catsluvr. Are you planning to replicate at home anytime soon? Thursday May 13, 2010 10:37 Kim ODonnel

10:37

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  A pressure canner can be used as a pressure cooker. But a pressure cooker canNOT be used as a pressure canner. I think because of headspace issues. Pressure canner is so much more tall. Thursday May 13, 2010 10:37 Jeanne in Seattle

10:38

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Yeah, the pressure cooker is one of those things people forget about until they get one-and then they use it all the time. Thursday May 13, 2010 10:38 Jeanne in Seattle

10:39

Kim ODonnel:  In addition to Mario Batali, celeb chef Jose Andres said in his 60 minutes interview that 'meat is overrated' and that the future is fruit & veg. American Idol judge Simon Cowell is now doing Meatless Monday. Oakland elem. schools. San Francisco. And coming soon: DC. Thursday May 13, 2010 10:39 Kim ODonnel

10:39

[Comment From Britt Britt : ]  Thanks, Jeanne! (Also sorry guys...it seems there's a quite a bit of a delay on some of my comments) Thursday May 13, 2010 10:39 Britt

10:40

Kim ODonnel:  Britt, fyi: the comments are moderated first, so they may not appear in the order in which you post... Thursday May 13, 2010 10:40 Kim ODonnel

10:41

Kim ODonnel:  Coming up next week: An hour devoted to whole grains & the Mediterranean diet, with special guest & cookbook author Robin Asbell. Then on Thursday 5.27, we'll talk about Memorial Day cookout stuff and gear up for the summer season (if it stops snowing)... Thursday May 13, 2010 10:41 Kim ODonnel

10:42

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Also, to answer the thyme growing question someone had. Thyme needs sun, warmth, and dry soil. It likes to be watered, but it doesn't like to have 'wet feet." Thursday May 13, 2010 10:42 Jeanne in Seattle

10:42

[Comment From Luisa Rios Luisa Rios : ]  Also don't forget dozens and dozens of different types of rice: bamboo rice, sweet purple rice, sweet black rice, wild rice, black forbidden rice, the list goes on and on. Any recipe you like, just change the grain and you have something very different!! And the best, all of them make wonderful rice pudding. Thursday May 13, 2010 10:42 Luisa Rios

10:42

Kim ODonnel:  I've never worked with bamboo rice. How's the texture/ flavor? Thursday May 13, 2010 10:42 Kim ODonnel

10:42

[Comment From Britt Britt : ]  I saw that 60 minutes thing w/ Jose Andres...and I totally agree! I've been eating 95% vegetarian since the beginning of the year and am constantly astounded by how underwhelmed I am by meat when I eat it now. Thursday May 13, 2010 10:42 Britt

10:44

Kim ODonnel:  Britt, I have talked to more people this year who are learning so much by just reducing their overall meat consumption. Thursday May 13, 2010 10:44 Kim ODonnel

10:44

[Comment From Lizka Lizka : ]  Good to know about the water, Jeanne - I thought maybe; my husband has been big on watering since we planted. Thanks. Thursday May 13, 2010 10:44 Lizka

10:44

[Comment From catsluvr catsluvr : ]  Most definitely. I shared the recipe with family and friends and they are excited to make this dressing. Thursday May 13, 2010 10:44 catsluvr

10:44

Kim ODonnel:  Avocado is great as a dressing thickener. It's highly underrated! Thursday May 13, 2010 10:44 Kim ODonnel

10:44

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Bamboo rice. What's that? Is it rice or bamboo? Thursday May 13, 2010 10:44 Jeanne in Seattle

10:44

[Comment From Linear Girl Linear Girl : ]  A lot of skipping meat in meals seems to be in the presentation. If I make a fancy salad or casserole (a la veg lasagne) my guy doesn't miss the meat at all. If I make a bunch of things that he considers "sides" it' all about "where's the beef?" And yet, for the many (way too many, probably) dinners we make out of appetizers/tapas, again he doesn't miss it. Thursday May 13, 2010 10:44 Linear Girl

10:45

Kim ODonnel:  Great point, Linear. Our culture for the past few generations has been all about meat & 2 sides. We are redefining the plate as we type. Exciting times. Thursday May 13, 2010 10:45 Kim ODonnel

10:45

[Comment From Luisa Rios Luisa Rios : ]  It's beautiful. picture the green of a bamboo tree. the size of sushi rice. I cooked with 1.5 cup of water per 1 cup of rice. but always pay attention to the texture rather than the time - so it doesn't get mushy Thursday May 13, 2010 10:45 Luisa Rios

10:46

[Comment From Luisa Rios Luisa Rios : ]  I have seen it in Whole Foods here in Vancouver or in China town Thursday May 13, 2010 10:46 Luisa Rios

10:46

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  My family (esp my husband) loves the tapas concept. The more little plates we have, the better they like it. Thursday May 13, 2010 10:46 Jeanne in Seattle

10:48

Kim ODonnel:  With Mario Batali's move, I think we're going to see a lot of chefs follow suit on their own menus. The country is ready for dietary diversity -- not giving up anything, just mixing it up a little bit more. Thursday May 13, 2010 10:48 Kim ODonnel

10:48

[Comment From Britt Britt : ]  It's funny--when I see cooking shows that feature meat now, meat-heavy menus, or cookbooks with lots of meaty recipes, it seems odd to me. It makes me feel like the options are very limited and that there wasn't much creativity used. Thursday May 13, 2010 10:48 Britt

10:50

Kim ODonnel:  As a culture, we got into a rut, and processed & foods on the go have made it all too easy to fall asleep at the stove. We're waking up, slowly & gradually, as our waistlines have expanded & our cholesterol levels soared. Thursday May 13, 2010 10:50 Kim ODonnel

10:50

[Comment From Linear Girl Linear Girl : ]  Yes - it's all about *adding* foods, flavors and textures, mixing up what we eat and when. If you keep adding new veg you can't help but reduce some of the more boring old stuff. If you decide to make Vietnamese for a night, you might eat meat but it'll be 2-4 oz instead 8 per person. Thursday May 13, 2010 10:50 Linear Girl

10:50

[Comment From Britt Britt : ]  Yes, Kim! It's not about giving up anything at all! The opposite. It's about eating more and realizing that veggies aren't an obligation--they're delicious and versatile. Thursday May 13, 2010 10:50 Britt

10:51

Kim ODonnel:  Personally, I appreciate meat more now that I'm eating less of it. Thursday May 13, 2010 10:51 Kim ODonnel

10:51

[Comment From Lizka Lizka : ]  I totally agree with Britt re meat heavy = lack of imagination to me. Thursday May 13, 2010 10:51 Lizka

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I love the concept of redefining our plates. So true. Thursday May 13, 2010 10:51 Jeanne in Seattle

10:51

[Comment From Luisa Rios Luisa Rios : ]  Kim, thank you so much! Duty calls. I hope to see you again in a week of I'm not cooking Have a wonderful dinner! Thursday May 13, 2010 10:51 Luisa Rios

10:51

Kim ODonnel:  Luisa, great to have you on board today. Please come back and join us again! Thursday May 13, 2010 10:51 Kim ODonnel

10:51

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  I love the fact that we are slowly coming back to the concept of moderation in all things (well, kind of). The Meatless Mondays are a way of easing people into that. By saying, we're not haveing you give up meat forever, just don't eat it one day a week, we are helping people see it's not so scary. Thursday May 13, 2010 10:51 Jeanne in Seattle

10:53

Kim ODonnel:  Moderation is key to change, in my humble opinion. And not just with meat -- with sugar, alcohol, work, exercise -- it's all about balance. Thursday May 13, 2010 10:53 Kim ODonnel

10:53

[Comment From Linear Girl Linear Girl : ]  I agree about the meat, except for Daube (French beef stew). In the middle of winter large chunks of beef cooked slowly in wine with tons of onion and carrots (ok, I really love the carrots best) is the best in my book. Thursday May 13, 2010 10:53 Linear Girl

10:54

Kim ODonnel:  don't get me wrong, Linear, -- I love me a chicken curry or a whole roast chicken like nobody's business. But I appreciate it more now. Thursday May 13, 2010 10:54 Kim ODonnel

10:56

Kim ODonnel:  Can you believe that Memorial Day weekend is just 2 weeks away? Thursday May 13, 2010 10:56 Kim ODonnel

10:56

Kim ODonnel:  Are you guys game to have Amy Pennington, urban gardener, come back online in June? Thursday May 13, 2010 10:56 Kim ODonnel

10:56

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  No, I can't believe it. This spring is flying by! Thursday May 13, 2010 10:56 Jeanne in Seattle

10:57

[Comment From Lizka Lizka : ]  Yes to Amy! I really enjoyed chatting with her last time. Thursday May 13, 2010 10:57 Lizka

10:57

Kim ODonnel:  Great, I'll check with her about dates for June, a good time to check in w/ your respective gardens. Thursday May 13, 2010 10:57 Kim ODonnel

10:57

[Comment From Linear Girl Linear Girl : ]  Back to beans - one of the things I love about cooking large batches of beans is that they solve the Summer dilemma about leftovers. I love to make a big meal on the weekend that I can throw into other things during the week for a quick dinner. Big soups and stews, chilis and such are great in the winter, but until I discovered the many ways to eat beans I had to start from scratch every night to best use fresh veg. Now I've got a base and I love it. Thursday May 13, 2010 10:57 Linear Girl

10:58

Kim ODonnel:  LInear, do you freeze any of it or just work from the batch for the week? Thursday May 13, 2010 10:58 Kim ODonnel

10:58

[Comment From Britt Britt : ]  Agreed, Kim. And seeing films like Food Inc, making changes to know where my food comes from, have helped to enstill that appreciation. When you eat meat, there was a life behind that and we've made it too easy to forget that. We're all boneless, skinless and disconnected from it, but I think it's important to reconnect to what meat really is. Thursday May 13, 2010 10:58 Britt

10:58

[Comment From Linear Girl Linear Girl : ]  I'd enjoy an urban gardening chat. Looking foward to next week's guest as well. Thursday May 13, 2010 10:58 Linear Girl

10:59

[Comment From Jeanne in Seattle Jeanne in Seattle : ]  About my garden: please pray to the garden gods that the slugs don't eat my little shoots that are coming up. Stupid Seattle slugs. Thursday May 13, 2010 10:59 Jeanne in Seattle

10:59

Kim ODonnel:  Oh no! Maybe Amy will have a magic tip for that conundrum? Thursday May 13, 2010 10:59 Kim ODonnel

10:59

[Comment From Linear Girl Linear Girl : ]  Depends on how organized I am. Lately I've been working from the current batch, but if we get sick of them or plans suddenly change I try to get them into the freezer. Thursday May 13, 2010 10:59 Linear Girl

11:00

Kim ODonnel:  I rarely get organized enough to freeze beans, either, but I do love it when I can pull out a soup or a batch of beans from the freezer, all ready to go. Thursday May 13, 2010 11:00 Kim ODonnel

11:00

[Comment From Linear Girl Linear Girl : ]  Jeanne - Try Sluggo. It's an organic product that actually kills slugs, not like Snail Bait which just lures them to their sunny dehydrated deaths. Thursday May 13, 2010 11:00 Linear Girl

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[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Kim: maybe we can have a freezer chat sometime? How to freeze and use your leftovers? I tend to put the leftovers into the freezer and then forget about them. bleh Thursday May 13, 2010 11:00 Jeanne in Seattle

11:00

Kim ODonnel:  Great idea, Jeanne. I'm writing it down. Thursday May 13, 2010 11:00 Kim ODonnel

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[Comment From Jeanne in Seattle Jeanne in Seattle : ]  Linear Girl: Thanks! Thursday May 13, 2010 11:01 Jeanne in Seattle

11:01

[Comment From Linear Girl Linear Girl : ]  More on Sluggo - If I recall correctly, it even turns into fertilizer over time. Thursday May 13, 2010 11:01 Linear Girl

11:01

[Comment From Amanda Amanda : ]  I'd love a freezer chat! Thursday May 13, 2010 11:01 Amanda

11:02

Kim ODonnel:  We are out of time. Thanks for stopping by and for the lovely chitter chatter. Next week: Robin Asbell, cookbook author, joins me for a conversation about whole grains & the Mediterranean diet. Type to you then. All best. Thursday May 13, 2010 11:02 Kim ODonnel

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