International Eat a Tasty Animal for PETA Day is coming up and I’ll be posting and linking to recipes from now until then. Here’s the sixth.
IEATAPETA (March 15) Recipe 6
This one is from Anthony O’Shaughnessey via X.
International Eat a Tasty Animal for PETA Day is coming up and I’ll be posting and linking to recipes from now until then. Here’s the fifth.
IEATAPETA (March 15) Recipe 5
This is one of the recipes in my arsenal for a quick dinner.
Kielbasa with Cannellini and Greens
Kielbasa or Smoked Sausage
1 15-ounce can of cannellini beans
1 medium onion diced
1 15-ounce can petite diced tomatoes
1 bag fresh baby spinach or 1 bag frozen cut-leaf spinach
Cut the sausage into bias-cut rounds 1/4″-1/2″ thick or dice into 1/2″ cubes. Cook over medium heat, rendering out the fat and browning the meat. Add the onion and cook until translucent. Add the beans, (rinsed or not), the tomatoes (with juices), and the spinach. Cook until the fresh spinach is wilted or the frozen spinach is completely defrosted and cooked through.
Serve over rice.
International Eat a Tasty Animal for PETA Day is coming up and I’ll be posting and linking to recipes from now until then. Here’s the fourth.
IEATAPETA (March 15) Recipe 4
Today we’ll let Jacques Pépin show us how to make Chicken Thighs with Garlic Spinach!
International Eat a Tasty Animal for PETA Day is coming up and I’ll be posting and linking to recipes from now until then. Here’s the third.
IEATAPETA (March 15) Recipe 3
Today we’d been shopping and I needed something that was really easy and fast to put together so we picked up a jar of spaghetti sauce (tomato and basil), a pound of ground beef (pork or sausage would do as well), and a loaf of garlic bread. I already had some bucatini noodles at home. Because of the garlic bread, I cut down on the amount of pasta.
Brown the meat while you’re preheating the oven to heat the garlic bread and cooking the pasta. Add the jarred pasta sauce to the browned meat, add the drained pasta to the sauce, mix it up, serve with the garlic bread and enjoy!
International Eat a Tasty Animal for PETA Day is coming up and I’ll be posting and linking to recipes from now until then. Here’s the second.
IEATAPETA (March 15) Recipe 2
This recipe is from Taste of Home. The pork chops are browned, cooked on each side until the center reads 145ºF. Then the thinly sliced apples are cooked in butter, brown sugar, cinammon, and nutmeg making a delicious sauce to serve on top or on the side.
International Eat a Tasty Animal for PETA Day is coming up and I’ll be posting and linking to recipes from now until then. Here’s the first.
IEATAPETA (March 15) Recipe 1
This soup is easy to make with what’s on-hand in the freezer and pantry and comes together fairly quickly.
Dad’s Hamburger Soup
One bag of frozen mixed vegetables
One can of diced tomatoes with juices
One or two cans of whichever type of beans you like, cannellini, navy, pinto, red, black, etc.
One medium onion, diced
Two to three cloves of garlic, minced
1 tbsp olive oil
1 tbsp Worcestershire sauce
salt
pepper
One one-liter box of beef broth or stock
One to two pounds of ground beef.
Mix the ground beef with about 1/2 a cup of the broth. **see note
Cook the onion in olive oil in a large pot until translucent, then add the garlic.
Add the beef and brown it, breaking up any clumps. Season with salt and pepper. Add Worcestershire sauce.
Add the rest of the broth, the frozen vegetables, and the cans of tomatoes and beans. You can rinse the beans or dump them in with the aguafaba.
Macaroni or other small pasta noodles (or rice) could also be added to bulk up the soup if you want to just add more broth or stock.
Feel free to season with any other seasonings you like. It’s even better the next day!
**note
Adding liquid (water or stock or broth) to the ground meat allows it to be smaller clumps when you brown it so it’s not in big chunks. I’ll use water, but if it’s a soup where I’m already using stock or broth, I’ll use that instead.
You can now CAN in the newest Instant Pot model. It will maintain 15 psi. Yay! Elder Son and his GF will be gifted with a hand-me-down older model that still works perfectly well and I’ll be able to can safely.
The Pork one was Apple-Mustard Glazed Pork Chops with Mashed Potatoes and Baby Carrots.
It was pretty easy to follow the instructions and prepare the meal. I would certainly recommend reading the instructions through at least once and maybe twice before attempting it.
It did taste fantastic.
I bought this on my own and was not compensated for it in any way.
In honor of the 15th Annual IEATAPETA Day, I’ll be posting recipes leading up to the date.
Here’s one for Lamb Chops Sizzled with Garlic.
Food & Wine’s recipe here