Meat & Poultry with Meatless Alternatives
From southwestern Asia around 8,000 to 7,000 years ago, beef cattle have been bred, crossbred, and completely transformed through the centuries into massive meat machines.The enormous cattle ranches in the 19th and early 20th century developed the Cowboy culture that is an important part of the cultural identity of the Americas.
The domesticated chicken (Gallus domesticus) came from a wild red jungle fowl (Gallus Gallus) that is still a wild bird in Asia. It was domesticated around 8,000 years ago in Thailand. Chickens were brought to the Polynesian islands from southeast Asia around 3,300 years ago and to the Americas by the Spanish conquistadors.
Note to Vegetarians: Whether or not you eat or approve of eating meat, it looks like meat and poultry as food are here to stay for a long time. If you are a vegetarian, I respect that. I was one myself for a very long time. So,I offer meatless alternatives in many of the recipes.
Sloppy Joes - Slow Cooker
From: Molly Dillon (Notes for sugar-free and vegetarian alternatives included)
1 ½ pounds Ground beef
Alternative: Textured Vegetable protein or brown rice and 1 tablespoon Tamari soy sauce plus 1 tablespoon Braggs Aminos
1 medium onion, minced
2 stalks Celery, minced
12 ounces Chili sauce
2 tablespoons Brown sugar (or barley malt syrup for sugar free)
1 tablespoon Worchestershire sauce
1 teaspoon Salt
2 tablespoons Sweet pickle relish (Sugar free is available in health food stores)
⅛ teaspoon Black pepper
Brown beef, onions and celery together in a skillet.
Alternative: If you are using brown rice, cook with soy and aminos separately and set aside. Add after other ingredients are cooked. This way the rice won't swell and become mush.
If you are using Textured Vegetable Protein, follow instructions for beef except for the browning.
Pour off any excess fat.
Put mixture into a slow cooker.
Add other ingredients.
Cook on low for four hours.
Alternative: Cook until veggies are tender, about 2 hours. Add rice and heat through.
Serve in hamburger buns.
4 pounds Boneless, skinless chicken breasts
Alternative: Use chicken flavored Textured Vegetable protein, or extra firm tofu that has been frozen, thawed, and pressed to remove as much moisture as possible. Cut into bite-size pieces.
¾ cup Chicken stock, homemade preferred
3 tablespoon Unbleached white flour or white spelt flour, for dredging
¼ cup Extra virgin olive oil
1 tablespoon Capers, drained
½ cup Mushrooms, chopped
½ medium Bell peppers, mixed colors
2 tablespoon Leeks or spring onions, chopped
1 large clove Garlic, minced
¼ cup Tomato paste
½ cup Dry red wine
1 tablespoon Salt
¼ teaspoon White pepper
1 medium Bay leaf
1 ½ teaspoon Italian seasoning, or 1/2 tsp thyme, dash sage, 1/8 tsp marjoram,
1 cup Mozzarella cheese, grated
Dredge chicken (or tofu) in flour and brown in olive oil. If using Textured Vegetable Protein, do not dredge.
Add all other ingredients and simmer slowly, covered until done.
Chicken internal temperature should be 180°.
Add water or more stock in necessary to keep sauce from becoming too dry.
Top with cheese and place in the oven at 450 degrees F to melt.