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Hello! Welcome to Vegetarians & Meat-Lovers: Split Table Recipes podcast! Do you have a split table family composed of vegetarians and meat-eaters? Or do you ever find yourself wondering what you will do when having to feed both meat lovers and vegetarians while entertaining? Well if so, you are just like me and my family. My name is Julie Hoag and I'm a vegetarian living in a family full of meat lovers. Yup! The modification started because I quit eating meat as a thirteen-year-old. Over the past 27 years, I've cooked for a varied diet table where some people wanted meat and others (me!) did not want meat. From all my life experience cooking every day for my family, I've learned a lot of tricks to feed my split-table family with hybrid recipes. What's a hybrid recipe? It's one that contains a meat portion and a meatless portion. In this pattern of cooking, I created a cookbook called One Dish Two Diets (affiliate)https://amzn.to/3CRHWli (available in ebook, paperback, and audiobook with ebook bonus).
I'm a family lifestyle blogger. I create recipes to share on my website https://www.juliehoagwriter.com/ that are hybrid recipes for a split table of diets. On this podcast, I will be sharing tips, advice, tricks, and recipes to feed a hungry table of both vegetarian people and those who desire meat. You can do it too without being a short-order cook!
Stay tuned for all the yummy delicious ways to cook for two diets with one dish!
American Midwest Cooking Quiches cookbook releasing soon!
Tips for How to Cook for a Split Table. Do you have a split table in your home where some family members want meat and others want meatless? Do you have family members who are vegetarians and others who are meat lovers? Do you ever entertain where you need to feed both vegetarians and meat-eaters? Well, if so I have help, tips, guidance, advice, and recipes for you! I'm Julie Hoag and I've cooked this way for over 27 years for my family because I'm a vegetarian. I've been a vegetarian since the eighth grade so after my mom passed away when I was in high school, I became the primary cook for our family. I was indoctrinated into this way of cooking at a young age. Then I continued to cook this way because my husband ate meat, and then I went on to have three boys, who also eat meat. I never wanted to guide my children, I wanted them to make the choice about whether to eat meat or not. They all have chosen to eat meat, so, rather than be a short-order cook all the time, I started doing hybrid recipes. What are hybrid recipes? They are recipes that contain both a meatless portion and a meat-containing portion in one recipe. It is possible!I do it all the time! All you need to do is have the correct mindset, be mindful as you prepare and serve, and do some forethought. Stay tuned as in this podcast I will share recipes as well as tricks weekly to help you cook for your split table family in easier, more efficient, and quicker ways.
It's so nice to meet you! Oh, and I'm from Minnesota so my recipes are influenced by Midwest cooking, hot dishes, and home cooking made simple. I'm a busy mom, and I love gourmet, but I need easy quick meals, for the most part, to work smoothly in my frantic mom life.
Want some recipes now? Check out my cookbook, One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family in ebook, paperback, and audiobook with ebook bonus content at (affiliate): https://amzn.to/3Msfw4G
You can also visit my website for more recipes and family topics such as family travel, DIY, kids, and family pets at http://www.juliehoagwriter.com/
Episode 2: Mexican Cauliflower Dishes for Lovers & Haters of Cauliflower. This episode is all about cauliflower! So many people dislike cauliflower, but these recipes I'm sharing today make cauliflower not taste like cauliflower! I actually like cauliflower, I know, I'm weird. My family dislikes this bumpy lumpy white veggie, but they like it made the ways listed below. #Cauliflower can be tasty! Trust me! #vegetarianrecipes #vegetarian #vegetarianfood #vegetarianrecipes
Check out my cookbooks: One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate links) https://amzn.to/3eVfuWM And now in presale mode (releasing in November 2022) American Midwest Cooking Quiches https://amzn.to/3SxYOCn
Tacos are a great recipe for a split table meal because everyone gets to build their own taco how they desire. Each person can add meat or non-meat items so this is a no-brainer idea for the perfect hybrid meal. What's a hybrid meal? One where there are portions that work for a vegetarian and for a meat-lover. I love to add cauliflower to the mix of ingredients for a taco bar to make a split-table scenario happen in a unique, tasty, and healthy way.
How do I do this?
My recipe for Mexican Roasted Cauliflower for Meatless Tacos makes cauliflower yummy and flavorful! Cauliflower bulks up a taco for a vegetarian, thereby adding not only food to the taco, but flavor, fiber, and more! Even the meat-eaters may add a scoop or two to their tacos! Tell them to go on, try it!
Ingredients to make Mexican Roasted Cauliflower Meatless Taco Meat:
1/4 cup taco seasoning or I use a taco seasoning packet of 1.25 oz.
1/3 cup olive oil
1 teaspoon onion powder
1 Tablespoon cayenne pepper sauce I have added more when I want to spice it up!
1 teaspoon seasoned salt
1 cauliflower, whole head cut into small bite-size florets
Instructions:
Mix together the taco seasoning packet, 1/3 c. olive oil, 1 Tbsp. cayenne pepper sauce, 1 tsp. seasoned salt, and 1 tsp. onion powder. Stir well.
Cut cauliflower head into bite-size florets.
Stir seasoning/oil mixture and pour over cauliflower florets in a large bowl. Stir well to fully coat the cauliflower florets. Spread them across a cookie sheet sprayed with cooking spray (I use olive oil spray).
Roast at 350 degrees for about an hour (all ovens cook differently so adjust this time to fit your own oven). Stir cauliflower around halfway through the cooking time. Broil to desired crispness for 5-10 minutes. Serve.
Episode 3: Hybrid Chili for a Split Table and Yummy Yogurt Bread. It's Halloween! My family has a tradition of enjoying chili on Halloween so I make it every year. We just love chili! Chili is a great meal for a split table family or group of people because you can just use two crockpots and load them at the same time so you have one with meat and one meatless. This recipe is super tasty and one my family really enjoys, I hope you do as well!
This recipe is from my cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family (affiliate) https://amzn.to/3sLzBtG
Check out my new cookbook American Midwest Cooking: Quiches which is releasing on November 12 https://amzn.to/3DpQoaE
Want to be a part of my review team and receive a FREE copy of the cookbook? Email me at juliehoag@juliehoagwriter.com
Ingredients for Hybrid Vegetarian and Beef Chili:
I lb ground beef, browned 1 medium onion, diced 2 stalks of celery, diced 1 green pepper, diced 2 cloves garlic, finely chopped or minced garlic from a jar 1 small container of sliced mushrooms, about 3 cups 2 qt. tomato-based vegetable juice 2 (14.5 oz.) cans of petite diced tomatoes, undrained 2 (16 oz.) cans of dark red kidney beans, drained and rinsed 2 (16 oz.) cans of red chili beans in medium chili sauce, undrained, use that sauce 1/2 tsp. red cayenne pepper, divided 2 tbsp. chili powder, divided 1/4 tsp. ground oregano, divided 1 tsp. salt, divided
Instructions: Saute veggies in butter, adding mushrooms in last until soft. Divide veggies between 2 crockpots. To each crockpot add: 1 qt. juice, 1 can diced tomatoes, 1 can kidney beans, 1 can chili beans, 1/4 tsp. red cayenne pepper, 1 tbsp. chili powder, 1/8 tsp. oregano, 1/2 tsp salt. To ONE CROCKPOT: add 1 lb. cooked ground beef. Cook in crackpots on high for about 4 hours stirring occasionally. Top with corn chips, shredded cheese, sour cream, green onions, or crackers as desired.
Instructions: Combine all spices and herbs in a small bowl and stir. Combine flour and yogurt in a large bowl. Stir. Knead until a dough ball forms. Keep going, it will be sticky for a bit before the dough ball forms. Add 4 tsp. of the herb/spice mixture to the dough ball. Knead spices and herbs into the dough until mixed in well. Form the dough ball into a loaf about 8-9 inches long. Place it on parchment paper on a baking sheet/cookie sheet. Cut a shallow slice down the top of the load. Bake at 350 degrees for 35-40 minutes. Brush 2 tsp. olive oil all across the top and sides of the loaf. Sprinkle the remaining herbs/spices mixture over the top of the bread as desired. Cut and serve with butter or flavored oils or balsamic vinegar.
I hope you enjoy these recipes! I would love a review and/or rating from you on my podcast. Please subscribe to my podcast and come back next week for a new episode and recipe!
Plant-Based Cooking for Two with Chef Lei Shishak. I'm excited to introduce you to Lei Shishak, author of Easy Plant-Based Cooking for Two: Delicious Vegan Recipes to Enjoy Together (affiliate) https://amzn.to/3GsA7F9 which is a beautiful cookbook full of easy to use approachable tasty meatless recipes. Lei and I had a wonderful chat! Lei described the different levels of plant-based eating and she shared her own journey to eating a plant-based diet. She explained why eating more plants is healthier and better for your health. She started her trek down this plant food journey during the pandemic. She wanted an easier and more flexible diet rather than a strictly vegan diet, so a plant-based diet was her destination. She shared important information on the topic of what types of supplements may be needed for those who chose an exclusively plant-based diet as well.
She gave tips for the best foods to keep in your pantry for a more plant-based diet as well as advice for how to start down the path to a plant-based diet. She pointed out that her recipes can easily be eaten by meat-eaters too because it's very easy to simply add meat to the dish in the end by topping it with a piece of cooked meat or by having a meat portion on the side. She talked about portion size for eating a more plant-based diet, but still incorporating meat into your diet for those who desire that type of meal.
She shared her experience as a pastry chef in California, her background and training as a chef, and her experience as a bakery owner near the ocean. Beachhouse-type cooking is the topic of some of her other cookbooks as well. How fun!
Ep 5: Thanksgiving Sweet Potatoes and Maple Cinnamon Pumpkin Bread. Happy Thanksgiving! It's time for holiday food! I hope you are planning and looking forward to your Thanksgiving meal with family and friends! So much good yummy food to be had on Thanksgiving and an amazing time to connect with and enjoy family.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links.
Today I'm sharing recipes from my One Dish Two Diets Cookbook: affiliate https://amzn.to/3ELJ9eZ
Thanksgiving Sweet Potatoes with Apples: Ingredients: 6 sweet potatoes 1/2 c. water (or more) 1/2 to 1 c. brown sugar 1 tsp seasoned salt 1/4 tsp ground nutmeg 1/2 c butter 1/2 c pecan pieces 1/4 c small marshmallows 1 apple Instructions: Boil water in a large pot. Add sweet potatoes. Simmer 30 minutes or until soft. Remove skins. Cut lengthwise. In pan, combine butter, seasoned salt, brown sugar, and water. Heat over low heat. Stirring occasionally until butter melts and sugar dissolves. Stir. Add potatoes, apples, and pecans. Simmer uncovered 10 minutes. Baste. Remove from heat. Add marshmallows. Cover. Serve.
Maple Cinnamon Pumpkin Bread 1/3 c maple syrup 15 oz can pumpkin 1/2 c butter 2 eggs 3 Tbsp mil 1 c sugar 1 1/2 tsp ground cinnamon 2 c white flour 1/4 tsp salt 1 tsp baking soda 1/4 tsp baking powder Instructions: Oven at 400. Cream melted butter and sugar together. Add eggs and milk. Stir well. Add maple syrup and pumpkin. Stir. Combine cinnamon, flour, salt, baking soda, baking powder and stir. Combine wet and dry ingredients together and stir. Pour into loaf pan coated with cooking spray. Flatten batter. Bake 1 hour. Let cool 15-20 minutes before slicing. Serve. Store in sealed container.
Episode 6: Mulled Wine with Apples, Christmas Wine with Fruit Ice Cubes, & Non-Breaded Jalapeno Poppers. This episode is a part of my holiday series. And today's episode is about holiday cocktails and appetizers. The Mulled Wine is so delicious and the apples as the garnish are to die for! Enjoy! 21+ contains alcoholic recipes.
This podcast episode is sponsored by: Selefina Spices. I used the Selefina spices to make the Mulled Wine. The Mulling Spice mix, blend, and hibiscus leaves were provided to me by Selefina Spices. I loved working with these spices and was very happy with the end result. Find these products and more at: https://www.selefina.com/
Mulled Wine with Apples: 1 750 ml bottle of dry red wine (Cabernet Sauvignon) 1 package Selefina Mulling Spice Mix, blend 1 clementine orange with peel 1 cup pomegranate blueberry juice 2 tablespoons honey 2 teaspoons Selefina hibiscus flower petals 1/4 cup tequila Honeycrisp apples for garnish Instructions: Heat all ingredients but the apples in a crockpot for 1 1/2 hours. Strain mulled wine through a cheesecloth-lined strainer into a bowl. Return mulled wine to crockpot. Keep on low or keep warm. Add slices of apples to garnish when serving.
Festive Christmas Wine with Fruit Ice Cubes: For the Ice Cubes:
1/2 c. diced Honeycrisp Apples…developed in my own home state at the University of Minnesota! Though any kind of apple will work;)
1/3 c. diced green grapes (sweet ones!)
1 Tbsp. sliced fresh cranberries
1/4 c. diced fresh strawberries
32 fresh mint leaves (2 per ice cube compartment)
1 c. lemon-lime flavored soda
Distribute the cut up fruit evenly across a 16-compartment ice cube tray. Fill up each compartment with lemon-lime soda. Add two mint leaves to each ice cube compartment. Pop it in the freezer and leave it there until the cubes are frozen.
Hybrid Vegetarian & Pork Non-breaded Jalapeno Poppers 6-8 jalapeno peppers 1/2 c. shredded cheddar cheese 1/2 c. grated Parmesan cheese 4 oz. cream cheese, softened 2 tsp. chia seeds 1 tsp. minced garlic 1/3 c. small pieces of cooked or grilled pork Instructions: Preheat oven to 350. Combine all the cheese, chia seeds, and garlic in a bowl. Mash with a fork to thoroughly mix. Prepare peppers by cutting them in half, and removing stems and seeds. Divide the cheese and add meat to about half the cheese mixture. Press the cheese mixture into the peppers. Spray the cookie sheet with cooking spray. Bake at 350 degrees for 15-17 minutes then broil on low for 2-4 minutes. Serve. From the cookbook One Dish Two Diet
Ep 7: Christmas Quiche and Rosemary Onion Foccacia Bread. This is my Christmas/holiday series. This episode is about a breakfast/brunch idea for Christmas morning that will deliver a split table recipe for your split table family (or make it all vegetarian or all meat if you desire). This recipe is full of healthy veggies, a good amount of protein, and it's low in carbs. This is great for the holiday time when we are all not eating the most healthy diet because of all the sweets our holiday traditions often bring about. The other recipe I'm sharing is a yummy Rosemary Onion Foccacia Bread recipe. It's so delicious and great with this quiche or an Italian meal.
This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links (no added cost to you). One Dish Two Diets:https://amzn.to/3B7ce22 American Midwest Cooking Quiches:https://amzn.to/3Uv2h5D
Hybrid Sausage and Vegetarian Asparagus Red Pepper Mushroom Crust Quiche Ingredients: 1 eight oz container of sliced mushrooms, chopped into small pieces 1/4 c. diced onion 1 tbsp. chia seeds 1 c. fresh 100% whole wheat bread crumbs 4 tbsp. butter 2 c. Colby and Monterey Jack shredded cheese 4 oz. cream cheese, softened 6 eggs 1 c. skim milk 1/2 tsp. salt 1/2 tsp. ground marjoram 1/2 tsp. ground thyme 1 red pepper, diced 1 bunch asparagus tips 1 tbsp. olive oil 1 c. cooked ground sausage (if desired)
Directions: Saute onions and mushrooms in butter until tender. Remove from heat. Add bread crumbs and chia seeds. Stir. Grease 2 qt pan with coconut oil. Press mushroom mixture into pan. In a separate bowl, combine eggs, milk, cream cheese, spices/herbs and blend with a hand mixer 1-2 minutes. Add pepper, asparagus, and cheese to egg mixture and stir. Pour mixture over mushroom crust. Bake at 350 degrees for 55-60 minutes.
Rosemary Onion Foccacia Bread Ingredients: 1 package active dry yeast 1 1/2 c. warm water 2 tsp. sugar 5 1/2 tbsp. olive oil, divided 3 1/2 c. flour 1/2 c. diced onion 2 tbsp. rosemary leaves 1 tsp. table salt 1 tsp. kosher salt 2 tsp. minced garlic
Directions: Combine yeast, water, and sugar in a bowl. Stir and let it sit for 10-15 minutes. In a bowl, combine 3 1/2 tbsp. olive oil, flour, onion, 1 tbsp. rosemary leaves, table salt, and yeast mixture. Knead with a mixer with a dough hook (or use hands) until a dough ball forms. It may be sticky. Spread 1 tbsp. olive oil in a 9x13 inch glass pan. With floured fingers, press dough flat until it is flush with all sides of the pan. Cover. Let dough sit for 1/2 to 1 hour. Poke top of dough with finger all across the top. Brush with 1 tbsp. olive oil. Over top sprinkle kosher salt, 1 tbsp. rosemary leaves, and 2 tsp. minced garlic. Bake at 375 degrees for 30-35 minutes until golden brown.
Ep 8: Hybrid Veg/Meat Pickle Wrap Appetizer, Christmas Cookies, & Finnish Pulla Bread. Happy holiday cooking! I ready to do some holiday baking, how about you? Maybe you've already started. I have several yummy recipes to share with you. But first, get my cookbook, it's FREE today One Dish Two Diets (affiliate link) https://amzn.to/3W9dWbm It's now out in hardcover as well.
**This post contains affiliate links, and I will be compensated if you make a purchase after clicking on my links, but this is at no added cost to you.
Second recipe: Peanut Blossoms 1 3/4 c flour 1 tsp baking soda 1/2 tsp salt 1/2 c butter, melted/soft 1/2 c peanut butter 1/2 c sugar 1/2 c brown sugar, packed 1 egg 1 tsp vanilla How to make it: Stir dry ingredients together, cream wet ingredients together, then add egg and vanilla. Combine wet and dry and use an electric mixer to blend into dough. Wrap dough. Refrigerate dough. Make dough into balls, roll in sugar. Bake at 360 degrees for 5-6 minutes. Press chocolate kiss in center. Bake for 5 more minutes.
Third Recipe: Cut Out Cookies 4 c flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg 1 c soft butter 1 egg 1/2 c dairy sour cream 1 tsp vanilla Combine dry ingredients in a bowl. Combine wet ingredients in a bowl and mix with an electric mixer. Add sour cream and vanilla to wet and mix. Add flour and mix until well mixed and dough ball forms. Wrap dough in wrap. Place in the fridge for a few hours. Roll out on a floured surface and cut out cookie shapes with cookie cutters. Bake at 375 degrees for 10-12 minutes. Frost and use sprinkles as desired.
Fourth Recipe: Pulla Yeast Coffee Bread From The Finnish Cookbook by Beatrice A. Ojakangas https://amzn.to/3W3VjFO
Get started with Instacart:
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Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/
Cheddar Hash Brown Potato Jalapeno Bites Ingredients: 1 (30 oz) package frozen shredded-style hasbrowns, thawed 8 oz can of diced hot jalapenos, undrained 2 c. shredded mild cheddar cheese 2/3 c. finely chopped onion 1 tsp. salt Optional: add meat pepperoni slices, crumbled cooked bacon, or pieces of deli ham to all or half of the recipe as desired Instructions: Preheat oven to 400 degrees. Combine all ingredients in large bowl and stir well. Spray a mini muffin pan with cooking spray. Press mixture firmly into cups, add more until flush with top. Bake at 400 degrees for 46-50 minutes. Serve.
Jalapeno Chia and Pumpkin See Cheese Ball Ingredients: 12 ounces cream cheese in block form, softened 1/2 c. shredded pepper jack cheese 1/2 c. grated Parmesan cheese 1 tsp. minced garlic 1 banana pepper 2 jalapeno peppers 1/4 c. honey roasted pumpkin seeds (or pepitas) 2-4 sleeves crackers Instructions: Combine softened cream cheese with pepper jack cheese, Parmesan cheese, and minced garlic. Stir and mash with a fork to mix thoroughly. Add banana pepper and jalapeno pepper to a food processor and grind into small pieces, almost pureed. Stir peppers into cheese mixture with a fork, stirring and mashing a fork to incorporate into cheese. Crush 1/4 c. pumpkin seeds. Roll cheese ball in crushed seeds. Serve with crackers.
Jalapeno Pumpkin & Chia Seed Wontons Ingredients: 1 (8 oz.) block of cream cheese, softened 2 fresh jalapeno peppers 1/4 c. honey-roasted pumpkin seeds (or pepitas) 1 Tbsp. chia seeds 3 1/2 dozen (12 oz. package of 42) wonton wraps 3 Tbsp. olive oil 1 Tbsp. water Instructions: Preheat oven to 400 degrees. Cut jalapenos and scoop out seeds as desired. Grate jalapenos with a cheese grater for about 1/4 c. shredded jalapenos. Add peppers to cheese and stir. Crush pumpkin seeds. Add to cheese and jalapeno mixture. Add chia seeds and stir and mash with a fork to mix thoroughly. Add 1 tsp. cheese mixture to center of wonton wrap (make 5-6 at once for ease of preparation). Brush all edges with water. Fold wonton warp in half to make a triangle. Press edges to seal. Brush one side of wonton with olive oil. Flip it over and brush the other side with oil. Fold in all three points to the triangle to make a pouch or envelope. Bake on an ungreased cookie sheet for 11-12 minutes until the edges of the wonton wrap are golden. Serve on a platter with pumpkin seeds sprinkled throughout.
Try out Instacart for easy and convenient home delivery.
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Hybrid Vegetarian and Chicken Squash Sauce Pizza Crust: 1 c. warm water, 2 1/4 tsp active dry yeast, 1 Tbsp. sugar, 2 c. flour, 1/2 c. Italian bread crumbs, 1/4 c. plus 1 tsp. olive oil, divided, and 1 tsp. coconut oil. Sauce: 1 c. cooked butternut squash, 1 tsp. ground oregano, 1 (15 oz.) can tomato sauce, 1/4 tsp. garlic powder. Toppings: 1 1/2 c. shredded mozzarella cheese, 1/2 c. finely shredded Asiago cheese, 1/2 c. sundried tomatoes (julienne), 8 oz. sliced baby bella/crimini mushrooms, 1/4 c. diced onion, 1 cup pieces of smoked cooked chicken breast, 1/4 c. grated Parmesan cheese. Instructions for crust: combine warm water & yeast in a bowl, stir. Add sugar. stir. Add flour, bread crumbs, 1/4 c. olive oil. Stir. Oil hands with 1 tsp. olive oil. Knead dough into a ball. Cover and let sit for 12-15 minutes or so. Sauce: combine squash, oregano, tomato sauce, garlic powder in a bowl and stir. Blend with a hand blender 1 minute. Assemble pizza: Preheat oven to 400 degrees. Grease 9x13 inch glass pan (or cookie sheet), with 1 tsp. coconut oil. Spread dough evenly in pan with your fingers. Spread sauce on top. Top with mozzarella cheese, Asiago cheese, sundried tomatoes, onion, mushrooms. Add meat as desired. Sprinkle pizza with 1/4 c. Parmesan cheese. Cook for 27-33 minutes.
Hybrid Hidden Cauliflower Crust Margherita Pizza Ingredients: 1 (10 oz.) package frozen riced cauliflower with Italian cheeses (make your own by adding 1/4 c. Parmesan, Asiago, Romano cheese blend), 1/2 c. fresh basil leaves, 1 c. pizza sauce, 1 (6.5 oz.) pizza crust mix, 1 c. shredded mozzarella cheese, 1/2 c. shredded Parmesan cheese, 2 c. sliced fresh mushrooms, 1 large tomato sliced, meat as desired cooked chicken, pepperoni, or sausage. Instructions: Preheat oven to 450 degrees. Cook riced cauliflower per package. Prepare pizza crust as directed on package. Add riced cauliflower to dough. Knead dough into a ball. Let sit for 5 minutes. Spray 9x13 inch glass baking dish with cooking spray. Spread 1 c. pizza sauce, top sauce with mozzarella cheese, Parmesan cheese, fresh basil, tomato slices, and mushroom slices. Top with meat over portion desired. Cook pizza on a low oven rack for 450 degrees for 28-30 minutes. Cool 10 minutes. Cut and serve.
Episode 11: Easy Quick Tortilla Wrap Meals. I love using tortillas in meals. They are so versatile and can be used in so many different ways. I'm a busy mom and entrepreneur, so I love simple practical meals like these that are quick, easy, and ones you can easily add a bit of outside the box creativity to, and therefore create a welcome newness to a meal.
The Recipes: Hybrid Vegetarian and Meat Lettuce Tortilla Wrap Bar Ingredients: 1 bag prewashed sweet butter lettuce or romaine lettuce 3/4 c. ranch dressing 1 Tbsp. chia seeds 1/2 c. raisins or dried cranberries 1/2 to 1 c. nuts (sunflower seeds, chopped pecans, walnuts, pumpkin seeds, or almond slivers) 1 c. diced cucumber 1 c. diced tomato 1/2 c. diced onion 1 c. diced apple (Honeycrisp) 1 c. cooked butternut squash 2 c. shredded cheddar cheese 1-2 c. cooked chicken chunks, pieces of turkey, or torn up pieces of sandwich meat tortillas Combine 3/4 c. ranch dressing and chia seeds. Stir well. Pour dressing/seed mixture over lettuce and toss. Assemble all toppings in bowls to make the bar. Add about 1/4 c. coated lettuce (or amount as desired) to each tortilla wrap and add toppings along bar as desired.
Episode 12: Plant-Based Nutrition Advice with Dr. Yami. I'm excited to introduce you to my guest for this week's podcast episode. We had a fun and interesting chat!
Dr. Yami is a board-certified pediatrician, certified lifestyle medicine physician, national board-certified health and wellness coach, author, podcast host and professional speaker. A passionate promoter of healthy lifestyles, especially the power of plant-based diets for the prevention of chronic disease, she founded VeggieFitKids.com where she provides information on plant-based diets for children. She also hosts the podcast Veggie Doctor Radio.
She obtained a certificate in plant-based nutrition, is a certified Food for Life Instructor, and a Jack Canfield Success Principles Certified Trainer.
She is a fellow of the American Academy of Pediatrics and a diplomate of the American College of Lifestyle Medicine. Dr. Yami owns Nourish Wellness, a pediatric practice in Yakima, WA where she lives with her husband and two active sons.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Her book is entitled “A Parent's Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy" (affiliate link to book) https://amzn.to/3Y1g2ev
Episode 13: Spinach Tomato Tortellini Pasta Salad and Sweet & Spicy Surprise Salad plus Pancake. Add a salad to your Superbowl snack table! Add some healthy food to your party table and people will gobble it up! In this episode, I share yummy unique salad recipes, a savory pancake made from one of the salads (yes! I'm serious!), a way to add bursting flavor to your ordinary box of rice pilaf, and ideas for how to help you think outside the box when cooking. I also share how my cooking has changed as a mom of growing boys. Now that my boys are all teens, they are so much more open to different dishes and flavors so my world has opened up to cooking in new ways and I love it!
1 8.5 ounce jar of julienne cut sundried tomatoes in herbs and olive oil
2-4 cups grape tomatoes sliced in half
½ cup feta cheese
½ cup grated or shredded Parmesan cheese
¼ teaspoon black pepper
¼ teaspoon salt
4 cups fresh spinach
2 teaspoon balsamic vinegar
7 ounces salami cut into small pieces
Instructions:
Cook tortellini. Let cool at least a little bit.
Add sundried tomatoes, sliced tomatoes, spinach leaves, and balsamic vinegar to tortellini. Stir to mix.
Add Parmesan cheese and feta cheese to a bowl. Add in salt and pepper and stir.
Add cheese mixture to tortellini mixture. Stir.
Split salad in half for a vegetarian half and a meat-containing half.
Add salami pieces to meat half of the salad and stir.
Refrigerate to cool. Serve cold.
Sweet & Spicy Surprise Salad Ingredients: 1 Tbsp olive oil, juice from 1 lemon, 1 Tbsp fresh lime juice, 1 Tbsp chia seeds, 1 Tbsp salted sunflower seeds, 2 lg tomatoes diced, 1 c. diced strawberries, 1 c. diced cucumber, 4 Tbsp chopped fresh jalapeno, 2 c. frozen gold and white corn (cooked and cooled), 1 overfull Tbsp chopped cilantro, 2 c. fresh mozzarella cheese diced, optional: 1/2 tsp chili powder and 1 diced avocado. Instructions: Prepare dressing by combining olive oil, lemon juice, lime juice, chia seeds, and sunflower seeds. Stir. Stir all vegetables and fruit together in a large bowl. add cheese and herbs/spices. Pour dressing over and stir well.
Sweet and Spicy Cornbread Pancake: Ingredients: per pancake: 1/2 c Sweet and Spicy Surprise Salad, 1 egg, 1/3 c. cornbread mix (I used Jiffy), salt and pepper, 1 Tbsp butter. Combine and cook as you cook a pancake on low to medium-low heat.
Visit my website for more recipes, home & family posts and travel, and to sign up for my email list at: https://www.juliehoagwriter.com/
Episode 14: Hybrid Breakfast Meat or Veggie Egg Bowls, Chocolate Peanut Butter Banana Bread, & Salted Oregano Potatoes. I love all the craze about creating customized bowls that have flooded the arena of cooking. This is an ideal set up for a hybrid family because each member can build their own bowl to their own tastes very easily because you create a bar with toppings that people can choose or decline. This is a full meal suggestion episode with sweet bread and yummy potatoes. Please see the recipes below:
Hybrid Vegetarian and Meat Scrambled Egg Bowls from the cookbook One Dish Two Diets (affiliate link): https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Ingredients: 2 Tbsp butter, divided 12 eggs 1/2 c skim milk 1 green pepper, diced 1 red pepper, diced 1/2 c diced onion 1 small package of sliced mushrooms (3 cups) 1 (10 oz) can of tomatoes and chilies 1 c precooked sausage or ham pieces 1 c shredded cheddar or pepper jack cheese 1 tsp red pepper (optional) salt and pepper to taste Optional toppings: hot sauce, salsa, fresh tomato, corn, peas, broccoli, cauliflower, potatoes, any leftover cooked vegetable, other cheeses Instructions: 1. Drain and blot can of tomatoes and chilies. 2. Melt 1 Tbsp of butter in frying pan. Cook peppers and onion. Add mushrooms and tomatoes. 3. Remove veggies from pan. Cover. 4. Add 1 Tbsp butter to pan. 5. Scramble eggs with milk and ground red pepper. 6. Cook and scramble eggs. 7. Add eggs and meat to bowls or allow people to build their own to their tastes. 8. Add toppings as desired. Serve.
Chocolate Peanut Butter Banana Bread: Ingredients: 1 c Splenda 1/2 c salted butter, melted 2 eggs 1/4 c smooth peanut butter 2 c bread flour 1/4 tsp salt 1 tsp baking soda 4 ripe bananas, mashed 1 c semi-sweet chocolate chips Instructions: 1. Cream together Splenda and melted butter. 2. Add eggs and peanut butter. Stir well until blended. 3. In a separate bowl, combine bread flour, salt, and baking soda. Stir. 4. Combine wet and dry and ingredients and stir. Batter will appear dry, but stir as much as you can to mix. 5. Add 4 mashed bananas and stir. 6. Stir in chocolate chips. 7. Spray the loaf pan with olive oil cooking spray. 8. Scoop batter into loaf pan and flatten. 9. Bake at 350 degrees for one hour. Cool and serve. Top as desired with butter, Nutella, cream cheese, or jelly.
Salted Oregano Potatoes; Ingredients: Enough yellow potatoes (cut into small bite-size pieces) to cover a large cookie sheet. 1/4 c avocado oil 1 tsp Lawry's seasoned salt 1 tsp garlic powder 1/4 tsp black pepper 1 tsp dried oregano leaves Instructions: 1. Cut the desired amount of potatoes. 2. Combine avocado oil, seasoned salt, garlic powder, black pepper, and dried oregano leaves in a bowl. Stir. 3. Pour oil mixture over potatoes and stir
Open-faced Avocado Egg Spread & Tomato Sandwiches Ingredients: 12 egg yolks from 12 hard-boiled eggs (set egg yolks aside for the salad), 1 ripe avocado, 2 Tbsp fresh lemon juice, 1/4 tsp black pepper, 1/2 tsp salt, 1/3 c olive oil mayonnaise, 2 Tbsp crushed crispy jalapenos, 1 1/2 tsp taco seasoning, 2-3 large tomatoes, 12 slices of 12-grain bread. Instructions: Place egg yolks in a bowl. Add chunks of avocado, black pepper, salt, mayo, and blend until smooth. Spread 1/8 c per slice of toasted bread. Sprinkle with 1/2-1 tsp crushed crispy jalapenos, and 1/8-1/4 tsp taco seasoning. Add tomatoes slices or thin wedges. Serve.
Jalapeno PIckle Egg White Salad Ingredients: egg whites from 12 hard-boiled eggs, 1 pint small sweet or grape tomatoes (about 2 cups when sliced in half), 1 red pepper, chopped, 1 c sliced baby dill pickles, 2 fresh jalapeno peppers, seeds removed and chopped, 3 Tbsp diced onions, 1 Tbsp sweetened lime juice, 1/2 c Miracle Whips or mayo, 1 tsp seasoned salt. Instructions: Chop egg whites into pieces. Add sliced tomatoes, chopped red pepper, and sliced pickles to egg whites and stir. Make the dressing: jalapenos, onion, miracle whip dressing, sweetened lime juice, and seasoned salt. Blend with an electric hand blender for 20-30 seconds. Pour over egg white mixture and stir well. Serve or refrigerate.
Veggie Avocado Egg Salad Ingredients: 1/2 c Tangy Homemade Cilantro Lime Salad Dressing (see recipe below), 5 mini cocktail cucumbers (sliced), 4 hard-boiled eggs, 1/4 c diced onion, 1 ripe avocado (diced), 1 c mini red or orange sweet tomato halves (grape tomatoes or cherry), 1/2 c shredded cheddar cheese. Instructions: Placed sliced cucumbers, tomatoes, diced eggs, onion, and diced avocado in a bowl. Add cheese. Add 1/3 c dressing. Stir vigorously and thoroughly to mash egg yolks and avocado with dressing. Serve or refrigerate. Great as a side salad or in a pita or on bread as a sandwich. Tangy Homemade Cilantro Lime Salad Dressing Ingredients: 1/4 c olive oil, 1 tsp minced garlic, 5 Tbsp half-and-half creamer, 1 1/2 Tbsp fresh squeezed lime juice, 1/4 c apple cider vinegar, 1/4 tsp ground red pepper, 1 1/2 Tbsp chopped fresh cilantro (mounded), 1/2 c olive oil mayo, 1 Tbsp skim milk, 3 tsp sugar. Combine all ingredients and blend with an electric hand blender for 1 minute. Store in fridge.
Ep 16: How Plant-Centered Nutrition Can Heal You with Former Meat-Eater and Dietician Ashley Kitchens. Listen to my amazing and incredible discussion with my podcast guest Ashley. She's a former meat eater who grew up on an Angus beef farm. Yes! She came from a heavy meat-eating childhood. She always had GI issues and it wasn't until she started going plant-based in her diet did she see relief from these horrible symptoms that plagued her for years. She shares her story of how adopting a plant-centered diet has made her healthier, more comfortable, and happier. I love the stories that she shares about clients who found life-transforming help by switching to a plant-based diet. These people had such issues as severe high cholesterol, diabetes about to require insulin, and cancer patients who all had so much improvement in their health status and labs that their doctors were amazed and asked them what they have been doing to get these incredible results. That's huge!
Ashley also shared tips and advice, plus a delicious-sounding cashew cheese nacho recipe (YUMMM!) and a scrambled tofu recipe that is highly indistinguishable from eggs (like it has fooled people into thinking they are eating eggs!).
Listen to our fun chat and find out if you should start slowly incorporating a plant-based diet into your lifestyle or if you should try switching entirely.
Ashley is a great resource and offers 1:1 nutrition coaching, courses, free meal plan prep, and free mindful eating training. She also is a podcaster at Plant Centered and Thriving Podcast with Dietician Ashley Kitchens. Find her on Instagram at http://instagram.com/plantcenterednutrition and her website is: https://plantcenterednutrition.us/
Episode 17: Easy Recipes for Spring Mix Greens Salad Recip with Balsamic Fresh Mozzarella Pepitas and Half Meat Half Cheese Pizza Casserole. Super easy good meals are important when you are busy but need to feed your family. We have the option of premade meals or frozen, but easy homemade meals are the best! Enjoy these recipes and refer back to the show notes for easy access to the recipes.
Easy Recipes for Spring Mix Greens Salad Recipe with Balsamic Fresh Mozzarella Pepitas Ingredients: 4 cups spring mix green baby lettuce, baby green, radicchio (or any combo), 1/3 cup pepitas roasted and salted, 1 cup fresh mozzarella pearls cheese, 1 ripe avocado, 3/4 cup chopped fresh tomato, 1 1/2 tablespoons balsamic vinegar,2 tablespoons olive oil. Instructions: Peel and dice ripe avocado. Chop up tomato. Combine spring mix greens with pepitas, avocado, tomatoes, and fresh mozzarella. Toss. Prepare the dressing by mixing vinegar and oil. Pour dressing over the salad and toss to mix well so avocado mashes and coats all components of the salad. Serve immediately.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Half Meat Half Cheese Pizza Casserole Ingredients: 4 cups cooked egg noodles, 2 cans tomato soup, 2 teaspoons ground oregano, 1 teaspoon salt, 1 tablespoon olive oil, 2/3 cup diced onion, 1 lb ground beef, 2 cups shredded mozzarella cheese, 1/4 cup shaved Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 cup pepperoni. Instructions: Cook and drain noodles. Combine tomato soup, oregano, and salt in a bowl and stir. Add noodles and stir well to coat. Cook the onion until tender in olive oil. Brown ground beef. Spread noodles and tomato soup mixture in a 9x13 inch glass baking dish. Flatten it so it's even across the pan. Sprinkle onions over the top. Add pepperoni and ground beef to half or three-fourths of the pan to make a hybrid dish, leaving about 1/2 to 1/4 with just cheese, as desired. Top with mozzarella cheese and parmesan cheese. Sprinkle Italian seasoning across the top. Cook for about 30 minutes at 350 degrees. Serve.
Episode 18: Soy Garlic Pork Marinade, Portabella Mushroom Marinade, & Tomato Fennel Pasta Salad. Welcome to my podcast where I talk all things food, cooking, and meal prep for split tables where some people are vegetarians and others are meat eaters. I have three recipes to share and this could be your full meal plan right here! Below are links to my cookbooks and the recipes are laid out for you for easy access. Use those taste buds, baby! And enjoy your food today and every day!
Soy Garlic Meat Marinade for chicken, pork or beef. From Betty Crocker's New Outdoor Cookbook Barbecues published in 1967 by General Mills Golden Press. 1/4 cup salad oil (I use olive oil) 1/4 cup soy sauce 2 tablespoons ketchup 1 tablespoon vinegar 1/4 teaspoon pepper 2 cloves garlic, crushed (I used minced) Stir and pour over 4 pork chops in a sealed bag or container. Coat meat with marinade. Let sit for a 1/2 to 2 hours and then grill to appropriate internal temp.
Amazing Marinating Secret for Marinated Balsamic Mushroom Cap Burger Recipe 2 Portabella Mushroom caps, large 1/2 teaspoon Lawry's seasoned salt 1 teaspoon jalapeno seasoning containing ground jalapeno, onion, garlic, plus salt 1/4 cup olive oil 1/8 cup balsamic vinegar 1 tablespoon chia seeds Mix all ingredients together and add mushrooms to a sealed bag or container to marinate for 1 1/2 to 2 hours coating all sides. Grill. Find this recipe also on my website where you can print it: https://www.juliehoagwriter.com/2017/07/11/amazing-marinating-secret-plus-marinated-balsamic-mushroom-cap-burger-recipe/
Tomato Fennel Pasta Salad 16 oz mini farfalle pasta (mini bow tie) 2 1/2 cups cherry and grape tomatoes of different colored tomatoes yellow, red, & orange the medley style, cut in half or thirds 8.5 oz jar of sundried tomatoes julienne cut with Italian herbs in oil 1 teaspoon Lawry's seasoned salt 1/2 teaspoon black pepper 1 tablespoon fennel seed 2 tablespoons white wine vinegar 1 1/4 cup shaved mixture of asiago, romano, and Parmesan cheese 1 cup chopped white or yellow onion 2 cups chopped zucchini Add tomatoes, salt, pepper, fennel seed, vinegar, onion, and zucchini to a bowl or large container. Stir. Add already-cooked pasta while still warm. Add cheeses and stir well. Let sit in the fridge for 1/2 to 1 hour and serve. Great leftover too.
Episode 19: Pastry Chef Brianna Shaver Garden Box Baking Interview. Brianna is a Pastry Chef turned SAHM who is now focusing on her craft of masterful dessert creation as a digital creator, social media influencer, and food photographer. She also does custom orders in Seattle. Brianna and I had a really fun chat about baking! She shared her experiences and some fabulous tips about making yummy desserts! She is a content creator and her recipes can be found on Instagram at http://instagram.com/gardenboxbaking and on YouTube https://www.youtube.com/channel/UCURXLk23fgEim--Z9IWNMog where you can find her full recipes along with images/videos.
Thank you for coming on my show Brianna! You can watch our chat as a video on YouTube at https://youtu.be/T8F37ZSKZZE
Enjoy Brianna's Favorite Chocolate Chip Banana Bread recipe! I made it and it's delish!!!
4-5 (454g) bananas
½ cup (99g) olive oil
1 cup (213g) brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup (120g) all purpose flour
1 cup (113g) whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 teaspoon cinnamon
½ cup (57g) toasted walnuts, chopped
½ cup (85g) chocolate chips
Simple syrup
Mix together the mashed banana, oil, sugar, eggs & vanilla. Add in the flours, baking soda, baking powder, salt & cinnamon. Fold in the walnuts & most of the chocolate chips. Pour into a greased and parchment lined loaf pan, top with remaining chocolate chips. Bake @ 350° 60-75 min (check to see if it’s done by inserting a toothpick in the center, it should come out clean or slightly tacky). Brush with simply syrup while warm. Let cool & enjoy!
Vegetarians & Meat-Lovers Podcast welcomes Rosemary Molloy of An Italian in my Kitchen Food blog. Rosemary is an authentic Italian cook and baker. She shares authentic Italian cooking with the world on her blog, on Pinterest, Instagram, Facebook, and YouTube as well as her website:
Rosemary is a cookbook author as well. Find her cookbook on Amazon (affiliate link below, if purchases are made through this link, this podcast may receive advertising fees at no added cost to the consumer. This supports this podcast. Thank you!) Authentic Italian Dessertshttps://amzn.to/42uOm3C and her ebook It's All About Pasta is on her website. Rosemary was named one of the top Italian Food Bloggers by Good Tastes of Tuscany!
We chatted about her journey from Toronto to Rome and all her experiences that led her to be a food blogger. She loves to share homemade Italian recipes and Canadian treats. She has been featured on many popular sites and publications. She's a self-taught food photographer as well. She shared some tips and advice for cooking and Italian recipes, ways of preparing food, ideas for preserving food, and her favorite recipes. We also talked about pizza! I love pizza... check out her dough recipe here: https://anitalianinmykitchen.com/best-pizza-dough/ I can't wait to try this out! We are pizza fanatics at my house!
Her tips on cooking artichokes have me intrigued! I'm going to try it out! You should too!
Episode 21: Summer Salads and Desserts Berry Bomb Pop Fruit Salad, Cilantro Lime Cucumber Salad, Jalapeno Poppers & more for summer! Enjoying summer? I sure am! And all the yummy summer foods! Enjoy these summer delights and tasty dishes!
You must serve it immediately as the popsicles will start to melt. This dish is still good once the popsicles melt however as the fruit becomes coated in popsicle juice, which is yummy! But, it's really fun to eat it while the popsicle chunks are still present.
1 gelatin box (6 ounces), blue in color with 1 1/4 c. boiling water to prepare gelatin
1 c. small marshmallows
Prepare the Jello Jigglers ® recipe from the box: which is 1 1/4 c. boiling water to 6 oz. blue gelatin. Stir to dissolve, follow the directions on the package. Pour liquid gelatin into a small loaf pan and let it sit in the fridge for 3 hours. Meanwhile, cut up the strawberries into pieces for 4 c. strawberries. Once the gelatin has set, after about 3 hours, loosen it around the edges with a knife and scoop it out onto a flat surface. Cut it into bite-size pieces. Add it to a large bowl. Add the strawberries and marshmallows to the bowl and stir gently. Add the whipped topping and stir gently. Serve immediately. It is best to make it fresh and eat it fresh for the best results.
Tangy Homemade Cilantro Lime Salad Dressing and two salad recipes 1/4 c. olive oil 1 tsp. minced garlic 5 Tbsp half-and-half creamer 1 1/2 Tbsp fresh squeezed lime juice 1/4 c. apple cider vinegar 1/4 tsp ground red pepper 1 1/2 Tbsp chopped fresh cilantro, mounded 1/2 c. olive oil mayo 1 Tbsp milk 3 tsp sugar Blend with a hand blender for a minute. Cucumber Salad: 1/4 c. diced onion, 5 cucumbers, 3/4 c. dressing, 1 tsp. minced garlic Lettuce Salad: 1 bag sweet butter lettuce, 1 c. raw carrot slices, 1/2 cucumber diced, 15-20 grape tomatoes, 5 large slices fresh mozzarella cheese cut into pieces. From One Dish Two Diets cookbook: https://amzn.to/42UAj7D
Poppers: 6-8 jalapeno peppers 1/2 c. shredded cheddar cheese 1/2 c. Parmesan cheese 4 oz. cream cheese 2 tsp chia seeds
On the Vegetarians & Meat-Lovers Podcast with Julie Hoag. The epic rags to riches Journey to Success of Food Blogger and Bestselling Cookbook Author Marye Audet-White, Restless Chipotle: Enjoy the epic chat between host Julie Hoag and food blogger/cookbook author Marye Audet-White, the Restless Chipotle. With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Marye shared her personal and professional life journey from being poor, struggling, and even dumpster diving to feed her family, to being abandoned by her ex-husband, left to raise her children alone, to her amazing rise as a successful food blogger and bestselling cookbook author. Her story is both inspiring and courageous. She worked very, very hard to reach her success. Her drive and dedication show how tenacious she really is and what a smart businesswoman, plus being a busy mom on top of all that! She's really quite an amazing and admirable woman, and I thoroughly enjoyed getting to talk with her on the podcast. She deserves all the accolades and respect! Check her out more via the links below: YouTubehttps://www.youtube.com/channel/UC8Gc2ckH2tRlfAe1Xmr3n7w Website: https://www.restlesschipotle.com FB - https://www.facebook.com/RestlessChipotle Email List -https://www.restlesschipotle.com/subscribe/ Affiliate links to cookbooks, the podcast may receive a small monetary award if purchases are made through the links that go to support the podcast. Thank you. Mexican Slow Cooker Cookbook: Easy, Flavorful Mexican Dishes That Cook Themselves https://amzn.to/46yoXsP The Everything Cookies and Brownies Cookbook (Everything®) https://amzn.to/3JF25y5 Bread Bootcamp: It's Not a Cookbook...It's an Adventure https://amzn.to/3NV3kvE Effortless Summer Entertaining - For the Rest of Us (plans and recipes) https://amzn.to/3PNHP0S
Marye shared a recipe! Crockpot Smothered Chicken
Serves 6 We love this all year but it's especially good on chilly, blustery days. Serve with warm cornbread or buttermilk biscuits.
Ingredients 2 1/4 pounds boneless skinless chicken breasts or thighs 10.5 ounces cream of mushroom soup 10.5 ounces cream of chicken soup 8 ounces button mushrooms sliced 8 ounces onion cut in half then sliced 1 ounce onion soup mix 1/2 cup chicken stock 1 teaspoon seasoning salt
Instructions Spray the inside of the crock with no stick spray. Lay the chicken in the bottom of the crock. Sprinkle with the seasoned salt. Cover with the onions. Mix the soups and the onion soup mix until smooth. Stir in the chicken stock. Spoon over the chicken. Top with sliced mushrooms. Set the crockpot on low and cook for 8 hours.
Episode 23: Frozen Yogurt Bars and Fresh Tomato, Onion, and Four Cheese Salad Recipes & Our Dog Rescue Story! Coming at you with a short episode this time because we are getting ready to go "up north"! A Minnesota phrase people commonly say when going anywhere north to a cabin or lake for vacation. Enjoy this super easy recipe for fruit frozen yogurt bars and a simple but very tasty salad! Also, I shared out dog rescue story of when we were at the same cabin we are going to where we almost lost our dog, who was new to us at the time and he had been rescued from a shelter in Missouri and had been living in a dog foster home when we adopted him. He was so skittish and fearful, irrational really, and he got loose in the woods up north. We spent hours looking for him but it was his bond with my husband that saved him!
Enjoy these recipes and use those yummy summer garden fresh tomatoes!
Frozen Yogurt Bars 2 cups Chobani Greek yogurt, whole milk, either plain or vanilla 1 cup Chobani Greek yogurt 0% milkfat, vanilla, or plain (I usually do one plain and one vanilla for the yogurts, but do whatever you'd like) 3 tablespoons honey 2 chocolate Hershey bars, broken into pieces/chunks 3 ripe bananas cut up (or 1 1/2 to 2 cups cut up strawberries) Whisk yogurts and honey together. Stir in fruit and chocolate bar pieces. Spread in a parchment lined 9by13 inch pan (or smaller for thicker bars). Cover with plastic wrap. Freeze for 4-5 hours then serve. If serving later on and for leftovers, allow bars to sit out on the counter for a bit to thaw for easier cutting and enjoyment. Optional stir-in ideas: peanut butter, Nutella, other fruits, other flavored sweet chips like butterscotch chips or candy pieces like Heath bar or cookie crumbles, nuts, raisins
Fresh Tomato, Onion, and Four Cheese Salad 5-6 large tomatoes, chopped 2 scallions chopped, use full 1/3 cup yellow onion, chopped 1 teaspoon minced garlic juice of 1 lime 1 tablespoon oil (olive or toasted sesame) 1 tablespoon Balsamic vinegar 1/2 cup shredded Parmesan cheese 1/2 cup feta cheese 1/4 cup grated cheese blend with Parmesan, Romano, and Asiago cheeses Stir all ingredients together and let sit for about 15 minutes. Serve. The salad is best when eaten fresh.
Caprese Pasta Salad, Big Pan of Cheesy Potatoes, and Crazy Boating Story from Up North. Easy simple yummy recipes to enjoy those fresh summer garden and local farm fresh tomatoes and basil leaves, and fall creeping in...a comfort food recipe for cheesy potatoes. Plus, a crazy boating story! Two boats were involved in this crazy story. What are th odds!
Enjoy my cookbooks with is free until Sunday August 6th, 2023 11:59 CST. One Dish Two Diets Cookbook FREE! For a limited time only (affiliate link when no longer free) https://amzn.to/3QvqWIO
Caprese Pasta Salad 12 ounces tricolor rotini pasta, cooked and drained 3 cups sliced tomatoes cultivar (multicolored red, orange, yellow) 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon dried basil leaves 8 ounces fresh mozzarella cut up 2 cups fresh basil leaves (small or cut up big ones). Mix all together and serve.
Big Pan of Cheesy Potatoes with Corn Flake topping 3 pounds, 4 ounces frozen shredded hash browns (this size is flexible), thawed 2 cans cream of potato soup 2 sticks melted buttter, divided 4 cups shredded sharp cheddar cheese salt and pepper to taste 2 cups Corn Flakes Combine thawed potatoes, soup, 1 stick of melted butter, 3 cups shredded cheese and stir and mash to thoroughly mix. Press evenly into a 9x13 inch pan. Sprinkle with salt and pepper. Bake at 350 degrees for 35-40 minutes until a bit golden and looks done. Melt the second stick of butter. Spread corn flakes across top. Pour butter over flakes. Bake for 5 minutes more. Serve.
Episode 25: Making Muffins & Desserts with Food Blogger and Muffin Cookbook Author Beth Baumgartner of The First Year Blog. Beth blogs about desserts, which is her passion, as are making fabulous muffins! She decided to create a muffin cookbook to go along with her desire for baking yummy muffins. She started her blog as a way to connect with her family and it's called The First Year Blog because she created it the first year of her marriage, where she was faced with learning to cook and bake. Listen to her story of how she created her business, which started as a hobby, and all the different ways her journey has taken her, the skills she found out she has, and has skillfully honed, and the joy she now celebrates as a content creator of recipes.
Episode 26: Rose's Family Favourites: A Delightful Mix of Kosher, Asian, Continental, and Jewish Recipes with Cookbook Author Rose Benjamin. Rose and I chatted about how her cookbook is a conglomeration of many family recipes. Making her recipes celebrates her family's traditions and creating this cookbook during the pandemic helped her create a family legacy that not only her family can enjoy, but everyone else in the world too! She loves to personally communicate digitally with her buyers and facilitate a conversation and/or relationship with the buyer to answer questions and help them with any struggles they may have with the recipes. She created a recipe book that reflects her family's food memories. The foods we make, and the recipes we turn to again and again, carry wonderful and cherished memories with them each time we make and enjoy them, both old and new memories. Family traditions with food are meaningful expressions of love, camaraderie, and fellowship with our family members and friends. Enjoy her cookbook that was made with love, crafted with time, energy, and trusted recipes from her heritage.
Enjoy this recipe Rose is sharing with my audience! Aluchap (Fried Potato Cutlets) Ingredients: Filling 500 gm sea bass or halibut, finely minced 3 cloves garlic, finely chopped 1 large onion, finely chopped 100 gm coriander, finely chopped 1/2 tsp garlic powder 1 tsp vegetable stock powder 1 tsp tumeric powder 1/2 tsp six-spice garam masala 1/2 tsp salt 1/2 tsp pepper 3 tbsp olive oil Cutlets: 10 large Dutch potatoes Coating & frying; 2 eggs, lightly beaten 2 cups breadcrumbs 2 cups olive oil Method: 1: Fish filling: Heat the oil in a pot. Cook onions & garlic until they become translucent and garlic has softened, and both turn slightly golden brown. 2. Add the minced fish and fry, breaking up lumps. Add coriander, vegetable stock power, garlic powder, six spice, tumeric powder, salt, and pepper. 3. Stir fry on medium heat. 4. Boil potatoes. Cool. Peel. Mash. 5. Shape Aluchap: roll about 1.5 tbsp of mash into a ball, then flatten between your palms. Rounds should be 8-9 cm. Press a large hollow in center. Fill with 1 tbsp of filling. 6. Form a patty or cutlet by gently pressing and shaping the rest of the mash around the fish. Shape into round cutlets (6 cm diameter). Thickness should be 3 cm. 7. Prepare Aluchap for frying. Add breadcrumbs to a shallow bowl. Whisk eggs in a separate bowl. Dip them into eggs, then roll in breadcrumbs to cover. 8. Heat oil in a medium po
Episode 27: Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake and Pecan Squash Rolls Appetizer. Yummy recipes for fall! An easy quick prep recipe for an oven baked pasta bake and a delicious recipe for a fall appetizer, great for fall, parties, Thanksgiving, or Christmas, or a side dish (it tastes like a dessert!).
Easy Hybrid Vegetarian Spinach and Beef Ricotta Pasta Bake Ingredients: Pasta and cheese mixture 16 ounces pasta Rigatoni, Ziti, or Penne, cooked and drained 2 1/2 cups shredded mozzarella cheese, divided, reserve 1/2 c. for topping 1/2 cup Parmesan cheese, grated 1 cloves garlic, minced 12 oz frozen spinach, thawed and moisture drawn out with paper towels 3/4 tsp salt 3/4 tsp pepper Sauce: 1 Tbsp olive oil 2 cloves garlic, minced 28 oz can of crushed tomatoes 1 tsp onion powder 1 tsp garlic powder 1 tsp sugar 1 tsp salt black pepper to taste 1 pound pound ground beef (don't mix into sauce, keep it separate) Instructions: Mix all cheese mixture ingredients together and stir. Add cooked pasta. Stir. Mix all sauce ingredients together, keeping the meat in a separate bowl. Cook sauce. Press pasta/cheese mixture into a 9x13 inch baking dish. Top 1/2 to 3/4 of pan with browned ground beef. Pour sauce over the top. Top with 1/2 cup shredded mozzarella cheese. Cover. Bake for 25 minutes. Remove cover. Cook another 10 minutes until the cheese is melted and sauce is bubbling.
Pecan Squash Rolls Appetizer 1 butternut squash cooked, 2 1/2 cups squash 1/4 c. water (to cook squash) 10 burrito size torillas 1 cup butter 1/4 cup skim milk 6 oz. chopped pecans 10 Tbsp brown sugar Instructions: Cook squash (water in pan). Scoop cooked squash from rind. Blend with milk and butter until smooth. Crush pecans. Spray cookie sheet with cooking spray. Lay tortilla across. Spread 1/3 c. squash mixture across. Sprinkle with 2 Tbsp crushed pecans, and 1 Tbsp brown sugar. Roll tightly. Place roll on cookie sheet open side down. Place 5 rolls per cookie sheet. Bake each batch of 5 rolls 22-25 mintues. Remove and allow to cool 10 minutes. Slice into 1 inch rolls. Makes 80 rolls. Serve immediately for crispy rolls.
Season 2, episode 1 (episode 28 overall): Hello! It's fall and comfort food time in Minnesota! Hot dishes and quiches fit right in with our weather and cooking culture! In this episode I share about about my celebrating mom's book. If you need help with grieving, I urge you to get my book. Link below. I also shared fun stuff about how our new dog eats fruits and veggies! I love it! It's so fun to feed him these crunchy healthy foods he apparently loves :) Food is fun!
Read on for the how-to for how to make these easy meal prep recipes.
Italian Garlic Bread Quiche Ingredients: cooking spray 6 cups garlic bread cubed 2 cans diced tomatoes, undrained, 28 ounces 1 1/2 cups skim milk 10 eggs 1/4 tsp black pepper 2 tsp Italian seasoning 1/4 c. diced onion 1/3 c. shredded cheddar cheese 1 c. shredded mozzarella cheese 1/2 c. pepperoni or 1 c. diced ham Instructions: beat eggs with milk. Add black pepper, Italian seasonings to egg/milk mixture. Mix. Place garlic bread cubes in 9x13" baking dish sprayed with cooking spray. Pour egg mixture over bread. Spread tomatoes across. Sprinkle diced onion and cheeses across top. Press meat into half of the pan to make half vegetarian and half meat dish. Cook quiche at 400 degrees for 50 minutes. Cool 10 minutes. Cut and serve.
Spicy Comfort Food Baked Hash Brown Casserole Ingredients: 24 ounces frozen hash browns, thawed 2 c. shredded sharp cheddar cheese 10 ounce can of tomatoes with chopped green chilies, undrained 2/3 c. Queso Fresco cheese, crumbled 4 ounce can of hot jalapenos 1/2 tsp salt 1/4 c. chopped onion 6 eggs 1 c. skim milk 1/4 tsp ground thyme 1 tsp coconut oil 1 1/2 c. ground mild Italian sausage, browned Instructions: thaw hash bowns. Stir together thawed hash browns, cheeses, tomatoes with green chilies, jalapenos, onion. Mix well. Brown sausage. Grease 9x13 inch pan with coconut oil. Pat hash brown mixture into greased pan. Press down. Whisk eggs, milk, and thyme. Pour over potato mixture. Add browned sausage to half of the pan for combo meal of meatless and meat. Bake at 400 degrees for one hour. Cool 10 mintues. Cut and serve.
Books: Recipes from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 2: Nourishing People as a Traveling Retreat Chef Tiffany Sage Swan. Listen to my fun chat where I learned how Tiffany is combining her 25 years in the food/cooking/restaurant industry, her love of wellness, and sisterhood into a career as a traveling retreat chef! Under her chef hat, she has a comprehensive food-focused background having gained culinary, food science, and dietary experience over the course of her career. She shared all the fun she has traveling around the country to provide nourishment for various retreat attendees. She gets to hang out with amazing women and nourish them with all the meals and snacks during their stay at the retreat. She shared how enjoyable this traveling is for her because she gets to visit different regions' farmer's markets, coops, and specialty stores (not to mention sight see in the area--bonuses!!!). She savors the ability to cook with different regional specialty foods and favorites of wherever she happens to be. She also shares some secrets for cooking vegetarian/vegan dishes, about preparing meals with a vegetable focus, and how to make a flavor bomb in a recipe. She explains her intriguing use of cocoa powder in an unexpected place to create richness in a recipe. Plus, she gives us valuable cooking insights about making her mom's traditional white chicken chili that she has tweaked and made her own by combining her culinary arts experience and tradition in a delicious way. You can find more about her and her future cookbook on her Instagram account @tiffanysageswan or on her website https://tiffanysageswan.com/
Thank you, Tiffany for coming on the show!
More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 3: Find Joy in Food with Tara Teaspoon, Cookbook Author, TV Personality, Trained Chef, & Food Blogger. Tara is a two-time cookbook author, TV personality, former food editor & stylist, and food blogger. Her cookbooks are Live Life Deliciously (affiliate link) https://amzn.to/3MyCVT1 120 recipes to include classics and innovative ways to cook with global flavors and Delicious Gatherings (affiliate link) https://amzn.to/3QSnwQ3 composed of meals for gatherings, easy menu ideas, recipes for a crowd, & signature desserts. She worked as a food editor for Martha Stewart Living and appeared on the show multiple times to share recipes and cook with Martha. She has also appeared on The Today Show, The Food Network, and many other national and local tv shows. She also worked as a food director at the Ladies Home Journal Magazine. She blogs at http://tarateaspoon.com/ where she focuses on food and recipes for busy weeknights and leisurely weekends.
Tara shared her experiences being a personality and chef/cook on tv shows, working as a food editor and stylist, and more recently as running her own business as an independent food blogger. We chatted about cooking easy meals, and she shared tips to help people find joy in cooking, and even advice for those who don't enjoy cooking. She shared her favorite way to make a Thanksgiving turkey and other holiday recipes and ideas, including Christmas. She gave us the skinny on what she likes to stock her pantry with, how to use herbs without waste, and her opinions on recipe substitutions. She also gave us the behind-the-scenes info on her experiences in creating cookbooks. We both shared our love of flavored vinegars and oils, and how it makes for a great date night to go to a specialty store and taste test them. Get all her secret tips and awesome insights in this episode!
More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 4: History of Christmas Candies and Candy Chat with Daniel Zafran from the Candy is Dandy Podcast, where he is one of three co-hosts. Daniel stated their show is composed of them picking a candy, talking about the history and the story of it, reviewing it, and rating it. They also have candy news, play a candy related game, and do candy autopsies, which you can watch on TikTok. Daniel shared some history of Christmas candies. Each has a story! The holiday candies he unveiled the stories about included: candy canes, Hannukah gelt, almond roca, Ferraro Rocher, and Teri's chocolate oranges. Some stories about the candies are religious and others are cultural... but all very interesting. We also discussed the story of Nutella... and is Nutella candy? What do you think? We also debated the best chocolates and how American chocolate is not that great, but give a mention of a few brands that are decent/good. Daniel talked about his travels and the not so good surprise he got about Chinese chocolate. We discussed how candies are very different from countries and some are not even candy-like to the common sweet tooths we have in America and Europe. I mentioned the amazing candy store in Minnesota and the wide variety, including worldwide candies, and Daniel mentioned the wide variety of different types of grocery stores near him that stock candies from different countries. We also chatted about what is candy and what isn't really candy. We had a blast talking for almost an hour about candy!
Want to watch the video of us chatting? You can watch us talking on my YouTube channel at this URL: https://youtu.be/DY8DLDdr5a4
More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2 Episode 5: No Bake Holiday Treats! We all love holiday baking, but sometimes it's nice to have a break from baking and still get something yummy! Merry Christmas and Happy Holidays! Enjoy these no bake recipes and the season! Best wishes to you!
Salted Chocolate Haystacks
10 oz chow mein noodles
11 oz butterscotch chips
1 bag (or ¾ bag) Hershey kisses, milk chocolate 10 oz bag
¾ cup smooth peanut butter
1 Tbsp kosher salt (to taste)
Melt chips on stovetop or in microwave. Remove from heat. Stir in peanut butter. Add chow mein noodles to a large bowl. Pour butterscotch chips/peanut butter mixture to noodles and stir. Drop spoonfuls onto parchment paper. Melt Hershey kisses in the microwave, stirring every 30 seconds until melted. Add about a half of a spoonful of melted chocolate to each haystack. Sprinkle with salt as desired. Allow to harden before consuming.
Date Balls
1 stick margarine
1 cup sugar
1 cup finely chopped nuts (walnuts or any)
1 beaten egg
1 teaspoon vanilla
2 ½ cups Rice Krispies
1 bag grated coconut
Dissolve margarine in a pan to melt. Add sugar, nuts, egg, over low heat stirring constantly. When melted, add vanilla and dates, stir until dates melt. Pour mixture over Rice Krispies. Stir well. Shape into small balls. Roll in coconut.
More about me... the podcast host: Julie Hoag You can find my cookbooks at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 6: The Sensual Side of the Kitchen with Amy Reiley
In this sizzling episode, we're stirring the pot with Amy Reiley, an acclaimed author and connoisseur of aphrodisiac foods. Amy's expertise isn't just confined to the written word; she's a dynamic speaker, cookbook author, consultant, and even a wine competition judge. With a Master of Arts in gastronomy from the prestigious Le Cordon Bleu, Amy has been tantalizing taste buds and enriching romantic lives through her work since 2004.
Amy's tantalizing titles include "Fork Me, Spoon Me: the Sensual Cookbook" and "Romancing the Stove," which offer more than just recipes—they're a gateway to intimacy and connection. Her insightful contributions to the world of food and wine have graced the pages of renowned publications and captivated audiences on national television. (Cookbook affiliate link: Podcast may receive a commission on purchases. Thank you for the support! Fork Me, Spoon Me https://amzn.to/3tV2Leb Romancing the Stove: https://amzn.to/3Ua5P0o Eat Cake Naked: Aphrodisiac Desserts to Heat Up Your Love Life https://amzn.to/47Kzn84
But Amy's passion extends beyond the plate. As a sustainability coordinator, she champions food recovery efforts, ensuring that surplus from film and television studios feeds those in need instead of going to waste. Discover how you can spice up your culinary life and find her top ten foods for men's and women's sexual health at http://eatsomethingsexy.com/
In this heartwarming and steamy conversation, Amy shares her journey from battling health issues to becoming a leading voice in aphrodisiac foods. She dishes out tips for a romantic Valentine's Day at home, the importance of considering your partner's tastes, and how cooking together can kindle the flames of passion. Plus, she offers a wealth of resources, from seductive recipes to romantic getaway guides, all available on her website.
Whether you're looking to enhance your intimacy or simply want to explore the delicious intersection of food and romance, Amy's insights are a feast for the senses. So, grab a glass of wine, settle in with your special someone, and let Amy guide you through the sensual side of the kitchen.
Explore Amy's books, find her on Pinterest as ForkMeSpoonMe https://www.pinterest.com/ForkMeSpoonMe/, and dive into her delicious world at eatsomethingsexy.com. And remember, the art of romance is not just for Valentine's Day—it's a recipe for a fulfilling life, best savored every day.
Show notes created by https://headliner.app
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📋 Episode Chapters
(00:00) Amy Riley is best known as an author on aphrodisiac food (03:38) Amy Riley is an aphrodisiac foods expert and cookbook author (08:36) What are some top choices that people should pick to help them have better sexual health (11:18) The better sex bundle for men teaches you about ten foods that improve sexual health (13:54) With Valentine's Day coming up, what are some ideas for a better date (24:18) You have to think about your partner's likes and dislikes (27:19) Amy Riley is the leading authority on aphrodisiac foods (37:49) One of the things that can be great is trying to cook together (39:38) Amy's website focuses on intimacy and relationshi
Season 2, Episode 7: Easy Ice Cream Desserts for Valentine's Day. Get recipes for easy sweets on Valentine's Day! These are prepare ahead recipes you can have all ready to go in your freezer to celebrate with on the the day of celebrating love! Celebrating Valentine's Day often come with food, holiday, and easy desserts. No bake treats are the best and can help us focus more on our loved ones, romance, and enjoying the day even more. This is an instructional, how to, and educational episode for making treats that are easy enough for even kids to make.
More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 8: Easy Scrumptious Apps for Easter Baked Brie and Hashbrown Cups, Plus Mexican Hummus Dip.
Happy spring! Happy Easter! It's finally getting warm woohoo! I have three recipes to share.
Baked Brie Ingredients: Brie cheese 1/3 c. fig jam 1/3 cup dried cranberries infused with blueberry (Craisins brand) 1/4 cup candied pecans (I love the mix by Sahale snacks from Walmart Maple Pecans Glazed mix with walnuts, apples, cherries, pecans, and cinnamon) 2 sprigs of fresh rosemary leaves Remove rind off the top of brie. Bake at 400 degrees for about 20 minutes. Add toppings and serve with crackers, bread, or pretzels.
Chia Seed Mexican Hummus Dip 1/2 cup sour cream 3/4 cup medium salsa 10 oz. plain hummus 1 tsp. sweetened lime juice (or unsweetened) 4 oz. cream cheese, softened 1 Tbsp. chia seeds 1 Tbsp. taco seasonings Blend with a hand mixer for about a minute until smooth. Refrigerate for an hour or two, serve chilled with tortilla chips (extra yummy with the lime-flavored chips), small tomatoes of various colors), veggies, crackers, pretzels, pita chips, etc.
More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 9: Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation chicken keeper and the creative force behind Fresh Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors.
Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious.
Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry.
But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. Whether it's a sumptuous soufflé or a rustic frittata, her dishes are a testament to the joys of farm-fresh ingredients. Plus, she offers a sneak peek into her upcoming cookbook endeavors, promising more egg-centric delights on the horizon.
Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of country living.
Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I For more about Lisa: FacebookInstagramBlog
🐔 Chapters (02:35) Lisa's Finnish heritage and family's chicken farming history (07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens (12:50) The colorful world of eggshells and what influences yolk color (19:25) Lisa's cookbook creation process and the joy of recipe testing (26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet (34:15) Discussing the need for roosters and the contents of chicken feed (41:50) Starting your own backyard flock and the winter habits of chickens (49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm" (57:4) The debate over eating raw eggs (01:05:20) The longevity of chickens, ducks, and geese as part of the family (01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity
More about the podcast host: Julie Hoag, my cookbooks American Midwest Cooking Quiches cookbook https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook
Season 2, Episode 10: A Culinary Blend - Crafting Everyday Eats with Jessica Hollows
In this episode, we're whisking you away into the delicious world of everyday eats with the incredibly talented Jesseca Hallows of One Sweet Appetite. As a self-taught home chef and author, Jesseca has mastered the art of simplicity in the kitchen, crafting go-to recipes that are both fast and fabulous.
Join us as we chat with Jesseca about her journey, her passion for creating easy recipes with pantry staples, and how she's turned her culinary challenges into a thriving blog and cookbook series. Whether you're a busy parent or just someone who loves a good meal without the fuss, Jessica's approach to food is all about making life tastier and easier.
We dive into the versatility of sheet pan meals, the charm of cupcakes, and the surprising joy of tinfoil dinners. Plus, Jesseca shares her top tips for meal planning on a budget, prepping ingredients for the week, and making the most of your freezer for those hectic days.
But it's not all about the human palate! Jessica and Julie share a heartwarming discussion on homemade dog treats, proving that our furry friends deserve a seat at the table too. Get the recipe: https://www.juliehoagwriter.com/2020/08/05/homemade-dog-treats-with-rolled-oats-dogs-will-love/ And skip the cheese if desired, the recipe works great without any cheese as well. Mix it up and use different fruit/veggie flavors too! I just made this today using apple, pumpkin, turkey, and sweet potato baby food and my dogs gobble it up!
Get host Julie Hoag's books: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 11: Hybrid Pasty Hotdish and Easy Recipe Veggie Pot Pie. Hello! My name is Julie Hoag. I'm an author, cookbook author, food blogger, family life blogger, and narrator. I have a hybrid split table family as far as diets go being that I'm a vegetarian, and main cook for the family, while my husband and three sons eat meat. So I cook in a unique way that I call hybrid where I'm making meals and recipes work for both diets. These two recipes are pie type recipes for dinner or supper, whichever term you use. The pasty hotdish recipe came from my grandma who was born in Finland and is a modified version of the traditional handheld pasties. And the other recipe is an easy pot pie recipe I made on the fly so I could enjoy a meatless pot pie while my family all had frozen already prepared pot pies for a meal. Necessity is the mother of invention, right?
Here are the recipes for your easy reference. One was taken from my cookbook, One Dish Two Diets, which is available on Amazon (scroll to the links below).
Easy Cooking Guide: Easy Veggie Pot Pie Ingredients:
1 pie crust
2 baked potatoes, cooked with skin cut off (I microwaved them to cook them)
1/2 c. baby carrots cooked (I cooked them in the microwave)
10 oz. bag of mixed frozen vegetables, cooked (I used frozen and cooked them in microwave)
1 can cream of mushroom soup
1/4 c. skim milk
1/8 tsp. black pepper
1/4 tsp dried sage leaves
How to Instructions:
Cook veggies in microwave.
Mix milk, pepper, soup, and sage leaves, stir well.
Stir together all ingredients.
Scoop into a pie pan.
Lay the pie crust on top. Score.
Cook for about 30-40 minutes until gravy is bubbly and crust is golden.
Hybrid Pasty Hotdish Ingredients:
2 cups chopped rutabaga
1 c. sliced carrots
3/4 c. diced onion
2 1/2 c. diced potato (peeled)
2 tsp. coconut oil
1/2 c. vegetable broth
1/4 tsp. black pepper
1/4 tsp. rubbed sage
2 premade pie crusts
1 can of cream of mushroom soup
1 c. skim milk
2 c. browned ground beef
1 c. ketchup, for topping when serving
Instructions:
Preheat oven to 400 degrees.
Peel and cut up vegetables.
Whisk the broth, sage, & black pepper together.
Pour broth mixture over veggies, stir to coat.
Brown ground beef.
Grease 2 pie pans with coconut oil.
Use a slotted spoon to scoop veggies into pie pans, making the meatless one heavier on the veggies.
Drizzle 2-3 T. over veggies in pie pans.
Add ground beef to one.
Whisk milk and soup together.
Pour 1 c. soup mixture over each dish.
Lay pie crust over the tops. Score.
Bake at 400 degrees for 25 minutes on middle or low rack, then reduce heat to 350 degrees and cook for another 35-40 minutes. Cover edges with foil if needed to keep them from getting too brown.
Cut and serve with ketchup drizzled over the top.
Get host Julie Hoag's books: American Midwest Cooking Quiches cookbook. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 12: S'mores Party Dip, Healthy Black Bean Crispbread Nachos, and Mom's Dill Dip. #foodie #recipe #dips #foodpodcast #juliehoagpodcaster #partyfood
Happy Fourth of July America! These are great recipes to serve on July 4 or for party recipes. Dips and healthy nachos are fabulous party food ideas!
Fourth of July Recipes, easy party recipes:
S'mores Party Dip 1 c marshmallow creme 1/2 c cocoa hazelnut spread 1 can sweetened condensed milk 2 tsp canola oil Food prep: Mix all ingredients, stir, microwave 30 seconds, stir, repeat until well combined. Serve warm with dippers such as pretzels, wafers, berries, graham crackers.
Healthy Hybrid Crispbread Vegetarian and Chicken Black Bean Nachos 1 t-Tbsp coconut oil (optional) 12 slices multi-grain crispbreads 1 c black beans, drained & rinsed 1 Tbsp olive oil 2 c shaved Brussels Sprouts 1 c shredded cheddar cheese 1/2 c finely shredded Asiago cheese 1 (10 0z.) can diced tomatoes and green chilies, drained and blotted with paper towel to remove moisture 1 c turkey sandwich meat or cooked chicken (optional) 1 c salsa, 1 c sour cream & 1/2 c jalapenos for topping Cooking Instructions: Oven to 275. Grease cookie sheet with coconut oil. Lay crispbread on cookie sheet. Drizzle oil over shaved Brussel Sprouts, stir to coat. Top crispbread evenly with black bean, shredded cheeses, coated Brussel Sprouts, and blotted tomatoes with green chilies. Sprinkle meat as desired across tops. Bae for 25 minutes at 275. Broil for 4-6 minutes, watch to ensure it doesn't burn. Remove from oven and top with toppings. Serve.
Mom's Dill Dip 1 package softened cream cheese, 8 oz. 1/2 Tbsp dry onions 1/2 Tbsp dried dill weed 1/2 c sour cream 1/2 Tbsp parsley flakes 1/2 Tbsp seasoned salt How to Instructions: Beat together, add milk to thin if desire. Let sit in the fridge. Serve chilled with veggies, tomatoes, cooked slices of sweet potato or white potato, pretzels, crackers, or bagel chips.
Fun tip to spruce up wraps: spread dill dip or Mexican Chia Seed Hummus Dip across tortilla before loading up your wrap.
More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 Now available to read on Kindle Unlimited.
Season 2, Episode 13: Easy cooking! Easy Breakfast! Easy Self Serve Breakfast Bar Ideas for Oatmeal and Flavored Cream Cheese with Bagels or Rice Cakes. These are great simple breakfast, brunch, or lunch ideas for when having houseguests, for your family at home, or while camping. They are simple meal prep ideas that are highly customizable and work great for both eaters who like a wide variety of foods and for picky eaters. It's a very family friendly recipe approach for family cooking as well. It's kid friendly recipes! #campingrecipes Make it vegetarian or with meat easily with the customizable breakfast bar!
For the instructional how to directions and recipes components, please visit my website to easily print them:
More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
40 Ways to Honor Your Mom After She Has Passed Away: A Self-Help Guide with Healing Tools to Help when Grieving a Loss Paperback – June 29, 2022 Now available to read on Kindle Unlimited.
Season 2, Episode 14: 12 No Bake Topping Recipes for Rice Cakes for Yummier, More Satisfying Lower Calorie Snacking!! Tips for easy food ideas, easy breakfast, no bake lunch recipes, simple meal prep ideas, and meatless vegetarian snacking and light meal options. These are pretty kid friendly recipes and ideas too!
Check out all the easy simple ways to jazz up your rice cakes! Great for snacking and taking in lower calories while still getting those snacks during the calorie rich holiday season.
A healthier alternative to crackers, bread, and chips...use a rice cake and add the good stuff on top!
More about me... the podcast host: Julie Hoag You can find my cookbooks and other books at the links below: American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 15: Fast Tasty Quiches for One to Two People. Back-to-school means quick meals are needed! Working from home and with the kids back at school, lunch for me becomes a leftover or something quick just for me. These recipes are easy and quick to make (one has a longer quick time, but still a quick prep), but when we are busy with sports and other activities in the evenings, quick meals become a necessity. Try mug meals! Plus, enjoy the quiche air fryer recipes in this episode!
Basic Mini Microwave Mug Quiche for One: Recipe ingredients: 2 eggs 2 T milk cooking spray salt and pepper Potential additives: leftover cooked veggies, cheeses, leftover cooked meats, sandwich meat, breadcrumbs, salsa, beans, hot sauce, pickled veggies, fresh or dried herbs, spices, sour cream, yogurt...etc. Spray mug with cooking spray, crack two eggs into mug, add 2 tablespoons milk, beat eggs and milk to scramble, add stir in additives. Cook in the microwave about 2-3 minutes, scoop out with a fork and enjoy alone or on bread as a sandwich.
You can also find all the recipes mentioned in this episode in my cookbook American Midwest Cooking: Quiches. It is a small paperback cookbook of about twenty recipes. You can also access it on Kindle Unlimited. American Midwest Cooking Quiches cookbook by Julie Hoag, Minnesota cookbook author and fiction/nonfiction writer. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 16: English Muffin Bread Quiche Recipe and Cookbook Promo! Get my cookbook American Midwest Cooking: Quiches for FREE until Friday October 4, 2024! Scroll down for the link to the book on Amazon.
Make a yummy breakfast, brunch, or lunch meal with this simple, yet tasty quiche. Add ham to half if you'd like to make a hybrid vegetarians and meat-lover dish so accommodate both diets with one dish! Use a loaf of English Muffin bread and turn it into a tasty meal! Cooking for multiple diets can be easy! #breakfast #brunch #brunchrecipe #cookingwitheggs #cooking #recipes
English Muffin Bread Quiche Ingredients: 8 slices English Muffin Bread 1 tsp coconut oil 8 eggs 2 cups skim milk 2 tablespoons fresh parsley, chopped 1 tsp dry mustard 1 tsp salt 1/4 cup green onions, chipped 2 cups zucchini diced 8 ounces sliced mushrooms 2 cups shredded Colby and Monterey Jack cheese 1 cup fresh tomato, diced Add diced ham to half of the dish if a hybrid dish is desired.
Instructions: 1. Grease a 9x13 inch pan with coconut oil. 2. Break up the bread into pieces and line pan evenly with them. 3. Using a hand blender, blend together eggs, milk, parsley, mustard, and salt. 4. Stir zucchini, tomato, onion, and mushrooms into egg mixture. 5. Pour egg/veggie mixture evenly over the bread pieces. 6. Stir, turning over veggies and bread gently. 7. Flatten with the back of a large spoon. 8. Sprinkle evenly with shredded cheese. 9. Bake at 375 degrees for 67-70 minutes. Cool. Cut. Serve. (Quiche is done when a knife is inserted in the center and comes out clean, it can be moist).
Cookbooks: Egg recipes! Get my Minnesota cookbook! Recipe from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast! https://amzn.to/3DpQoaE
Season 2, Episode 17: Cheeseburger and Chickpea Casseroles: A Hybrid Recipe Two Dish Meal For Vegetarians and Meat Eaters. This delicious savory meal is perfect for something hearty when you are looking to feed both vegetarians and meat-eaters. This meal prep feeds two diets! I love this dish, especially for fall, because it's integral with a cozy feel good warm comfort foods vibe. You can get protein whether you are a vegetarian or someone who eat meat with this combo dish recipe. Family recipes: make two dishes from one recipe! This particular version of the family meal recipe creates 2/3 of the meal as containing meat, and 1/3 meatless. Modify this to fit your needs. #hybridrecipe #vegetarian #mealprep #recipes #cooking #familymeals #casserole
Ingredients: 20-24 slices of whole wheat bread (I like 100% whole wheat bread) (divided, number varies with bread slice size and pan size) 4 1/2 c. shredded mild cheddar cheese (divided) 1 1/2 c. chopped onion 1 c. chopped celery 1 1/2 c. ketchup 1/2 cu. mustard 1 tbsp olive oil 4 1/2 c. skim milk (divided into 3 cups and 1 1/4 c.) 1 tsp. dry mustard 1 tsp. salt 1/2 tsp. black pepper 6 eggs (divided into 4 and 2) 2 sticks of butter 10 oz. chickpeas in sauce (any flavor) Ketchup and mustard to drizzle on top as desired.
Instructions: 1. Brown ground beef. Set aside. 2. Cook onion and celery in olive oil until tender. 3. Combine cooked veggies with ketchup, wet mustard, dry mustard, salt, pepper to make a sauce. Stir well. Set aside. 3. Grease pans with cooking spray: 4. Toast and butter all slices of bread. 5. Line pans (13x10 for meat portion, 11.5 x2--a 2 Qt. pan) with buttered toast, cut slices in half as needed to cover the full pan. 6. Spread a spoonful of ketchup/mustard sauce on each slice of bread. 7. Spread half the ground beef across the slices in the designated meat pan, and half the chickpea in sauce over slices in the vegetarian designated pan. 8. Sprinkle some cheese evenly over both pans, reserving half for the next sprinkling. 9. Re-layer each pan with slices of buttered toast. 10. Spread a spoonful of the ketchup and mustard across each slice of toast. 11. Spread remaining ground beef to meat pan and remaining chickpeas in sauce to the meatless pan. 12. Sprinkle both pans evenly with shredded cheese. 13. In separate bowls, prepare the eggs and milk mixtures. For the larger meat pan, add four eggs to 3 c. of skim milk and whisk to scramble. For the meatless pan, in a separate bowl, combine 2 eggs and 1 1 /4 c. skim milk and whisk. 14. Pour the appropriate egg mixtures over the correct pans, ensuring you pour evenly and cover the bread in all spots to wet it. 15. How to cook: 350 degrees for 40 minutes. 16. Serve with a garnish of ketchup and/or mustard drizzle, as desired.
Season 2, Episode 18: Roasted Roots Vegetable Side Dish with a Surprising Ingredient. Join Julie Hoag in this episode of Vegetarians & Meat Lovers: Split Table Recipes as she unveils a delightful roasted roots recipe that's perfect for autumn. This versatile side dish caters to both vegetarians and meat lovers, featuring an unexpected ingredient that transforms its flavor profile entirely. Radishes, often overlooked in cooking, take center stage alongside potatoes and rainbow baby carrots, creating a colorful and delicious dish.
Julie shares her tips for achieving the perfect roast, including her preferred spice blend of rosemary, garlic salt with parsley, basil, and black pepper, all mixed with olive oil for a savory touch. Discover why baby carrots are her go-to choice for uniform cooking and how to adapt the recipe to suit your taste. As always, Julie sprinkles in a bit of her personal life, sharing updates on her family's activities and upcoming Thanksgiving preparations. Tune in for a heartwarming episode filled with culinary inspiration and a sneak peek at her upcoming baked beans recipe, perfect for split tables.
🗣️ Quotes from Julie Hoag
"I'm a sneaky mom here. I'm getting radishes into my kids."
"It's a surprising ingredient, one I would have never, ever thought of doing."
"I don't want to be a short order cook."
Recipe and how to instructions for cooking this veggie side dish: Ingredients:
17 fresh raw radishes (12 oz.), washed and trimmed (cut larger ones in half)
12 oz. fresh raw rainbow baby carrots
1.5 lbs raw little potatoes (Little Trios in 3 colors)
1 Tbsp dried Rosemary Leaves
1 tsp. garlic salt with parsley
1 tsp. dried basil leaves
1/2 tsp. black pepper
3 Tbsp olive oil
Instructions for cooking this recipe:
Spray a cookie sheet with cooking spray.
Combine herbs and spices with oil. Stir.
Pour oil/spice/herb mixture over veggies in a large bowl. Stir.
Spread veggies across the cookie sheet in a single layer.
Roast vegetables at 425 degrees for 40 minutes or so (depending on desire doneness).
Serve it up!
I hope you enjoy my cooking podcast and find great ideas for family meal planning, easy vegetable dishes, cooking for families, and holiday autumn cooking using root vegetables. Follow my podcast for more cooking tips, healthy eating, cooking with kids, and sneaky healthy meals that you can make work for a split table of eaters.
Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024
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