Table Talk: September 2

Meatless meals

By Kim O'Donnel

September 1, 2010

(Editor’s note: This chat is over, but the transcript is available to read here. And join Kim for another Table Talk chat, most Thursdays.)

This month, we’re all celebrating: Kim’s new book, The Meat Lover's Meatless Cookbook: Vegetarian Recipes Carnivores Will Devour, will appear on store shelves September 14.

Want to rethink the meat-centric Labor Day picnic? Or learn how to pack meatless lunches for the back-to-school members of your household?

Kim can help you meet those meatless-eating challenges — and she’s got lots more to say about meatless eating as well.

White Beans and Greens Bruschetta

Join Kim, right here, on Thursday, September 2, at 1 p.m. ET, 10 a.m. PT. Sign up below to receive an email reminder of the chat.

Kim, a trained chef and longtime food journalist, brings ideas, tips, and recipes to her live chats — right here at Table Talk, most Thursdays.

Table Talk with Kim O'Donnel -Sept 2, 2010

(09/02/2010)

  

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9:45	Kim ODonnel:  Meatless eating, cooking & shopping, coming up at the top of the hour. Join us for the tasty conversation! Thursday September 2, 2010 9:45 Kim ODonnel

10:03

Kim ODonnel:  Hello out there! Welcome to my monthly conversation about meatless eating, cooking & shopping. Recipes, tips, what's in the news (and how to use) -- it's all fair (fare?) game. I'm in a very jazzy mood this am, as later today I'll be doing my first event to promote my book, The Meat Lover's Meatless Cookbook, which will be in stores in just 13 days! Yeehaw! Let's hear what's on your minds. Thursday September 2, 2010 10:03 Kim ODonnel

10:05

Kim C.:  Kim, what's your favorite DIY meatless burger? My daughter found a good looking recipe on Etsy.com that she wants to try — but do you have any others to recommend? Thursday September 2, 2010 10:05 Kim C.

10:06

Kim ODonnel:  Hey Kim C., I'm a big fan of Sally Sampson's black bean burgers. here's link to details: http://blog.washingtonpost.com/mighty-appetite/2008/05/a_bean_burger_worth_biting_int.html Thursday September 2, 2010 10:06 Kim ODonnel

10:06

Kim ODonnel:  And wait til you try my chickpea 'crabcakes' in the book & 'jig-inducing falafel burgers' !! Thursday September 2, 2010 10:06 Kim ODonnel

10:06

[Comment From alisoncsmith alisoncsmith : ]  Kim, have enjoyed using brown basmati - like the texture - sort of. but have not been able to cook it consistently yet. have used both the package 2water to 1rice, add rice to boiling water directions and your "handful of rice, water to cover" method. suggestions? know it should take a long time (at least 40) for the brown, but...help? Thursday September 2, 2010 10:06 alisoncsmith

10:07

Kim C.:  Great! We'll do a comparison. Thursday September 2, 2010 10:07 Kim C.

10:07

Kim ODonnel:  Alison, I have had issues with brown basmati myself! I think it varies from brand to brand. Funny you mention this. Mine continues to turn out rather soggy. Do you have a rice cooker by any chance? Thursday September 2, 2010 10:07 Kim ODonnel

10:08

Kim ODonnel:  Big holiday weekend coming up -- for most folks, it's a last-ditch effort to grill out, be al fresco. What's on your menu? Thursday September 2, 2010 10:08 Kim ODonnel

10:08

Kim C.:  Here, by the way, is the Etsy recipe — which utilizes garbanzos and bulgur: http://www.etsy.com/storque/how-to/eatsy-labor-day-veggie-burger-10265/ Thursday September 2, 2010 10:08 Kim C.

10:10

Kim ODonnel:  Awesome, thanks Kim. I was lapping up an ad hoc Pav Bhaji last night -- kind of a Sloppy Joe, Indian style. Can't stop thinking about flavors. I didn't make this exact recipe last night, kind did improv, but I highly recommend this one from Raghavan Iyer: http://voices.washingtonpost.com/mighty-appetite/2009/02/meatless_monday_indian_sloppy.html Thursday September 2, 2010 10:10 Kim ODonnel

10:11

Kim ODonnel:  Sign of the (weather) times: My paste tomato plants won't budge from green to red, but my lacinato kale is going gang busters! Thursday September 2, 2010 10:11 Kim ODonnel

10:13

Kim ODonnel:  When temp goes below 60 (as it's been doing here in Seattle -- sigh), I crave beans like nobody's business. Do you have hankerings for certain dishes depending on the temp? Thursday September 2, 2010 10:13 Kim ODonnel

10:13

[Comment From redweather redweather : ]  hi everyone! i need help this week - i am drowning in CSA produce - all things i wouldn't usually buy: beets (some with greens), hopi squash, jalepenos, loads of sweet peppers, tarragon, thyme, eggplant, and some other stuff..... any good ideas? i was thinking beet latkes but i don't know WHAT to do with all the peppers Thursday September 2, 2010 10:13 redweather

10:14

Kim ODonnel:  Hey Redweather! Are the sweet peppers stuff-able? What about roasting? What kind of eggplant? Thursday September 2, 2010 10:14 Kim ODonnel

10:14

[Comment From redweather redweather : ]  japanese eggplant, and i don't really know about the peppers. what makes a pepper stuffable? i'm looking for something savory. Thursday September 2, 2010 10:14 redweather

10:16

Kim ODonnel:  Re: peppers: big enough to be stuffed? Do you know what variety? Re: eggplants: you can slice in half, lengthwise, slather with a wee bit of sesame oil & small chinese black bean-garlic sauce & roast in the oven til meltingly tender. Ooh la la! Thursday September 2, 2010 10:16 Kim ODonnel

10:16

Kim C.:  I love having roasted sweet peppers on hand! Slice and roast them, then store them in a jar of evoo in the fridge. Thursday September 2, 2010 10:16 Kim C.

10:17

Kim ODonnel:  I do, too. In my book, I have a little ditty for roasting peppers, and then filling them in an ad hoc sort of way with goat cheese & walnuts. Dreamy combo. Thursday September 2, 2010 10:17 Kim ODonnel

10:18

Kim C.:  Goat cheese and walnuts go great with roasted beets too! Thursday September 2, 2010 10:18 Kim C.

10:19

Kim ODonnel:  Redweather, was also going to mention an idea for beets: Beets & greens quesadilla. Not my idea but one I borrowed from Seattle chef Devra Gartenstein -- and that's a goodie in the book too. She's a genius that one. Thursday September 2, 2010 10:19 Kim ODonnel

10:19

[Comment From redweather redweather : ]  oh wow, the eggplant in black bean garlic sauce sounds wicked good. Thursday September 2, 2010 10:19 redweather

10:19

Kim ODonnel:  And serve it with a grain & you've got a complete protein. Lovely combination. Thursday September 2, 2010 10:19 Kim ODonnel

10:19

Kim C.:  What's your favorite grain of the moment? Thursday September 2, 2010 10:19 Kim C.

10:20

Kim ODonnel:  I've been really into wheat berries and bulgur wheat of late. Love the texture. Just ran out of kamut & need to stock up, altho not always easy to fine. And red or dark rice really gets me excited. what about u? Thursday September 2, 2010 10:20 Kim ODonnel

10:22

Kim C.:  Love the texture of wheat berries too. Or farro or unpearled barley. And red quinoa served with avocado and ponzu, with strips of nori (thanks Tara, of Tea and Cookies!) http://teaandcookies.blogspot.com/2008/06/life-death-and-quinoa.html Thursday September 2, 2010 10:22 Kim C.

10:22

Kim ODonnel:  Here's a great one for this weekend, and you can do it in a flash: Romaine lettuce, slice in halves or quarters (depending on size), w/ root intact, then grilled face down for a minute or so. Brush with oil, sprinkle with salt, a little lemon. Lovely! Thursday September 2, 2010 10:22 Kim ODonnel

10:24

Kim ODonnel:  The chewier my grains can be, the better. Barley is wonderful! I think we forget just how easy grains are to prepare in advance. You can make a pot, season, dress it up, then keep in fridge over a handful of days, use in all kinds of meals. Thursday September 2, 2010 10:24 Kim ODonnel

10:24

[Comment From Julie W Julie W : ]  We're getting wheat and rye berries at the farmers market for the first time today. What's a good use for them? Thursday September 2, 2010 10:24 Julie W

10:26

Kim ODonnel:  Wow, really, Julie? That's so exciting. I reckon I've never seen a rye berry! For wheat berries, a salad, particularly at this time of year. A robust vinaigrette, even made from the juice of a tomato, with a shallot, leafy herbs. Then of course, the veg is up to you -- actuallly one of my fave pairings with grains during summer are blueberries! Thursday September 2, 2010 10:26 Kim ODonnel

10:26

[Comment From Amanda Amanda : ]  I like to make lots of different salads, using Romaine lettuce as a base, but I can't seem to get my lettuce clean. I chop it, rinse it and put it in my salad spinner to dry it off. But I still notice bits of dirt. Any ideas? Thursday September 2, 2010 10:26 Amanda

10:28

Kim ODonnel:  Ok, Amanda, here goes: Cut off root (unless you're grilling). Then cut in half, quarters maybe. Place in wide clean bowl. Water from tap on top. Lift lettuce out. You'll see lotsa sediment. Pour out water & residuals. Then start over, a few times, til nothing left at bottom of bowl. Thursday September 2, 2010 10:28 Kim ODonnel

10:28

[Comment From Myra Kohn Myra Kohn : ]  Good morning Kim! Good morning everyone! Thursday September 2, 2010 10:28 Myra Kohn

10:28

Kim ODonnel:  Top of the morning, Myra! The lovely Ms. Kohn shot the beautiful photos in my book. Thursday September 2, 2010 10:28 Kim ODonnel

10:28

[Comment From alisoncsmith alisoncsmith : ]  no rice cooker. dc galley kitchen. barely have room for the babyfood mill ;-) Thursday September 2, 2010 10:28 alisoncsmith

10:29

Kim ODonnel:  I hear you, Alison! Have you tried rinsing rice a few times? Thursday September 2, 2010 10:29 Kim ODonnel

10:30

Kim ODonnel:  By the way, program note: Next Thursday, 9/9, I've got a special guest with me: Food safety attorney Bill Marler, talking about food recalls of all shapes and sizes. Mark your calendars -- it's gonna be juicy. Thursday September 2, 2010 10:30 Kim ODonnel

10:31

[Comment From Myra Kohn Myra Kohn : ]  Aww. Thank you! It was my great honor and a terrific few months of work that felt more like play. xo Thursday September 2, 2010 10:31 Myra Kohn

10:32

Kim ODonnel:  I don't know 'bout y'all but I'm eating sungold and little tomaters like candy right now. Lapping them up as Mother Nature's clock goes tick tick....the equinox is just 3 weeks away! Thursday September 2, 2010 10:32 Kim ODonnel

10:33

[Comment From Julie W Julie W : ]  HI Myra! Can't wait your chef demo today at QAFM, Kim . . . I've been wondering what to do with these gorgeous melons ... Thursday September 2, 2010 10:33 Julie W

10:35

Kim ODonnel:  Ah yes, melons. Well, you'll get a taste of how to make'em savory, with lotsa leafy herbs and cucumbers, plus peanuts & Asian flavor palette. But I also love me a watermelon salad with red onion and feta. Wowee. Watermelon & cayenne or smoked paprika. Pickled watermelon rind! Cantaloupe soup is dreamy, with a whole lotta basil, a smidge of chile, a whisper of yogurt. Thursday September 2, 2010 10:35 Kim ODonnel

10:35

[Comment From Catsluvr Catsluvr : ]  I bought some beautiful cranberry beans (too bad they don't keep their colors when cooked). Give me an idea on what to do with them. Note to farmers market farmers - when you have this kind of item out it would be nice to have print out of some recipes - lots of people admired the beans and then said I don't know what to do with them so they didn't buy. Thursday September 2, 2010 10:35 Catsluvr

10:38

Kim ODonnel:  Hey Catsluvr, are they already shelled? Fresh cran beans take very little time to cook. Me, I'd probably blanch them quickly by themselves for about 5 minutes. Drain. Then cook in a wide skillet with garlic and onions and do a brothy thing, with tomatoes, peppers, zukes, finishing w/ herbs. a summery braise kinda thing. Thursday September 2, 2010 10:38 Kim ODonnel

10:38

[Comment From Julie W Julie W : ]  Does it help to cover your tomatoes at this point, to help them ripen? Thursday September 2, 2010 10:38 Julie W

10:38

Kim ODonnel:  Julie, someone in Seattle with similar issues, has suggested tenting them. So sad they didn't get enough heat this summer! Thursday September 2, 2010 10:38 Kim ODonnel

10:39

[Comment From Myra Kohn Myra Kohn : ]  Hi! I'll be at Queen Anne Farmers Market with bells on, to photograph Kim's demo. So, count on my photos for the accompanying blog write up. Thursday September 2, 2010 10:39 Myra Kohn

10:39

[Comment From Catsluvr Catsluvr : ]  They are in the shell and your idea sounds good Thursday September 2, 2010 10:39 Catsluvr

10:39

Kim ODonnel:  Catsluvr, you can eat pod but best if you pop'em out. Thursday September 2, 2010 10:39 Kim ODonnel

10:40

Kim ODonnel:  You're in Balto, right? Event on 9/27 in Charm City! Thursday September 2, 2010 10:40 Kim ODonnel

10:41

Kim ODonnel:  You know what I haven't had yet this summer? A peach. Not because there aren't any -- it just hasn't happened. Has anyone had a sublime peach this year? Thursday September 2, 2010 10:41 Kim ODonnel

10:41

[Comment From Don Genova Don Genova : ]  Wondering if you have any ideas for tomatillos other than salsa verde? And when are they ripe? Yellow, or yellowy-green, brown husks? (I think I'm about to have a bumper crop) Thursday September 2, 2010 10:41 Don Genova

10:43

Kim ODonnel:  Husks should be khaki-ish, if that makes sense Don Genova. Have you ever put up tomatilloes for salsa all year long? That is quite gratifying. Thursday September 2, 2010 10:43 Kim ODonnel

10:43

[Comment From Julie W Julie W : ]  Oh Myra, you are the best! Catsluvr, great idea for farmers . . . we encourage ours to teach prep and they do a great job. Thursday September 2, 2010 10:43 Julie W

10:44

[Comment From redweather redweather : ]  holy mack, i had the most AWESOME peaches on my vacation in SW NY. incredible Thursday September 2, 2010 10:44 redweather

10:44

Kim ODonnel:  Oh tell me more, redweather. I love summer fruit stories. Thursday September 2, 2010 10:44 Kim ODonnel

10:44

[Comment From Amanda Amanda : ]  Thanks for the lettuce instructions! For the person with lots of peppers--stuff them! I like to do Greek filling (spinach, feta, artichoke hearts, kalamata olives) or soutwest filling (black beans, fresh salsa, cheddar cheese) or Indian filling (curried tofu, celery and raisins). The possibilities are endless! Thursday September 2, 2010 10:44 Amanda

10:44

[Comment From Julie W Julie W : ]  Kim, you are going to eat a peach today! I love the white fleshed peaches, and have had some stunners from Collins farm. Thursday September 2, 2010 10:44 Julie W

10:45

Kim ODonnel:  I love to grill peaches and serve them with basil and a smidge of oil. Gastronomic explosion. Thursday September 2, 2010 10:45 Kim ODonnel

10:45

[Comment From Don Genova Don Genova : ]  Khaki makes sense...as does canning them for year round salsa, thanks! Thursday September 2, 2010 10:45 Don Genova

10:46

Kim ODonnel:  We were really tickled when we popped open our jars of tomatillos this winter. Such a mood lifter & makes you feel proud, too, that you 'preserved' a moment in time. Thursday September 2, 2010 10:46 Kim ODonnel

10:46

[Comment From Amanda Amanda : ]  For Don Genova--you could make a green chili with all those tomatillos. Here's a recipe I made last year and loved. It uses pork, but I bet you could sub tofu? http://lowcarbcooking.org/viewrecipe.php?id=924&category=Crock%20Pot%20Recipes Thursday September 2, 2010 10:46 Amanda

10:46

[Comment From redweather redweather : ]  the peaches i buy at the store are hard as a rock, and then, in one day, melt into putrescence.... i stopped buying them because i was just feeding them to my worms. it was so nice to find farm fresh peaches, ripe from the trees.... wow. Thursday September 2, 2010 10:46 redweather

10:47

Kim ODonnel:  from Catsluvr: Chicken with Tomatillos and Poblanos A spicy chicken dish with a tomatillo sauc[...]e, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper. Prep Time: approx. 15 Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour 15 Minutes. Makes 4 servings. Printed from Allrecipes, Submitted by Suzanne Haws ROAST ALL PEPPERS INCLUDING RED NOT JALAPENO 3 fresh poblano chile peppers 3 Anaheim chile peppers 1 jalapeno pepper, chopped 3/4 pound tomatillos, diced 2/3 cup red bell pepper, diced 1 onion chopped 4 green onions, chopped 6 cloves garlic, minced 1 cup chicken broth 3 tablespoons vegetable oil 4 skinless, boneless chicken breast halves - cut into 2 inch pieces 1/4 cup all-purpose flour 1 tablespoon dried oregano 1/2 teaspoon salt 1 pinch black pepper 1 pinch cayenne pepper 2/3 cup fresh cilantro, chopped Directions 1 Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers. 2 In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes. 3 Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepp Thursday September 2, 2010 10:47 Kim ODonnel

10:49

Kim ODonnel:  I just had my first ear of local corn a few weeks ago. Remember, those kernels can be blanched and frozen for later! And those cobs make great soup stock. Thursday September 2, 2010 10:49 Kim ODonnel

10:50

[Comment From Erin Erin : ]  9/27 in Charm City? Where? And where is the best place to read your blog? (P.S. I am eagerly awaiting the arrival of the mail each day... Amazon says that your book has been shipped to me!) Thursday September 2, 2010 10:50 Erin

10:52

Kim ODonnel:  AW!! Thanks Erin. You so sweet. Yes, there is an event in the works in collaboration with Johns Hopkins & it would be open to the public. The theme: Food with Dignty. How about that?! I'll know more very soon. Re: my blog: I'll be filing dispatches now & from the road at: http://kimodonnel.posterous.com I will have some really exciting news to share soon about a new outlet for my work! Stay tuned. VERY exciting. Thursday September 2, 2010 10:52 Kim ODonnel

10:52

[Comment From Julie W Julie W : ]  I just learned how to make Mexican grilled corn with cojita cheese and red pepper . .. oh my is that tasty. There's a dip version, too with cut corn. Thursday September 2, 2010 10:52 Julie W

10:53

Kim ODonnel:  Julie, that's a dreamy combo. One of the things I love doing with whole ears of corn is making a compound butter -- room temp & pliable, mix in chopped herbs & shallots or chiles, roll it back into a log, wrap in parchment, freeze, then slice & spread on corn! Thursday September 2, 2010 10:53 Kim ODonnel

10:54

Kim ODonnel:  Making those summery herby compound butters are great for cold days, too. Reminds you of summer. Just make sure to wrap really well. Thursday September 2, 2010 10:54 Kim ODonnel

10:56

Kim ODonnel:  So as I mentioned food safety knight Bill Marler next Thurs 9/9, then on 9/16, I'll be on an airplane, so no chat. But the following Thursday, 9/23, I'll type to you from DC, just before my demo at the White House farmers market! Thursday September 2, 2010 10:56 Kim ODonnel

10:56

[Comment From redweather redweather : ]  Oh Julie, my fella and i LOVE cojita.... can you tell me more about that corn and red pepper? Thursday September 2, 2010 10:56 redweather

10:57

Kim ODonnel:  Meanwhile, here on Culinate, I'll have a food safety cheat sheet available for consumption no later than next Wed. Stay tuned. Thursday September 2, 2010 10:57 Kim ODonnel

10:58

Kim ODonnel:  It's always a melancholy weekend, the last one before folks go back to school & resume their busy lives. What's on the easy-breezy schedule? Thursday September 2, 2010 10:58 Kim ODonnel

10:58

[Comment From Julie W Julie W : ]  Redweather, check out this recipe for esquite (the dip): http://qafma.org/2010/08/27/kathleens-esquite-salsa-fresca-verde-and-salsa-fresca/ and also google ELOTE .....love,love,love! Thursday September 2, 2010 10:58 Julie W

10:59

Kim ODonnel:  Thanks, Julie. I'll have to give this one a whirl myself. Thursday September 2, 2010 10:59 Kim ODonnel

11:00

[Comment From Julie W Julie W : ]  You can get epazote from specialty stores and also from Alvarez Farms at our market. Thursday September 2, 2010 11:00 Julie W

11:00

Kim ODonnel:  Epazote is well worth the sleuth. Really takes beans to a sublime level! Thursday September 2, 2010 11:00 Kim ODonnel

11:01

Kim ODonnel:  Time to skedaddle. Thanks for stopping by and brightening my day. Eat well, be safe over the long holiday weekend, and eat your vegetables! Til next week, 9/9, same bat channel. All best. Thursday September 2, 2010 11:01 Kim ODonnel