Monday, April 11, 2011

To beef, or not to beef

To beef, or not to beef, that is the question:
Whether 'tis nobler in the diet to remove
And save the cows from outrageous fortune,
And to take arms against mine carnivores,
And by opposing madden them? To cook, to eat,
No more; and take a stand to say we end
The heart-ache, and the thousand unnatural shocks
That their flesh is heir to: 'tis a consumption
Devoutly to be avoided. To cook, to steam;
To eat, perchance a veggie – ay, there's the rule:
For in that meatless meal what delights may come,
When we have shuffled off this mortal custom,
Must give us pause – there's the respect
That Meatless Monday makes of so long life.

 No Chicken Pot Pie

3 large red potatoes, scrubbed and diced
4 carrots, peeled and chopped
1 medium onion, chopped
1/3 cup butter
1/2 cup flour
2 cups chicken or veggie broth
1 cup half-and-half
1 1/2 cups each frozen corn and peas
1/2 teaspoon salt
1/2 teaspoon pepper
2 pie crusts

Preheat oven to 400 degrees. Saute onion, carrots, and potatoes in butter for 10 minutes. Add flour and cook one minute, stirring constantly. Add broth and half-and-half. Cook over medium heat, stirring constantly, until thick and bubbly. Stir in salt, pepper, corn, and peas. Pour into 2 pie plates and cover with pie shells. Cut slits to allow steam to escape. Bake 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

If your home is like mine, you may have a few carnivores, vegetarians, and some who eat meat in moderation. So I constantly ask myself should I beef or not beef. Yesterday I made this pot pie. One was made with chicken and one without. It was pleasing to all. To answer the question: I say save yourself some time and money and go no meat.

1 comment:

cathy said...

You know, you are like the voice inside my head (a nice voice, mind you) that reminds me that I can make dinner with what I have on hand, without going to the store to buy meat. Last night: pancakes. Thanks for the inspiration!