Enjoying a “Meatless Meal”, isn’t just for those who observe the Lenten season’s tradition of meatless Fridays during its 6-week observance, which this year, begins on Wednesday, March 5th and ends on Easter Sunday, April 20th.
Of course, Cattleman’s has an enormous choice of meats to choose from for all your Saturday through Thursday meals, we thought we’d also share with you some of our favorite meatless meal recipes for your enjoyment.
Recipes that you’ll enjoy all throughout the year.
A common misconception is that meatless meals mean lots of vegetables, recipes that are bland, and that we’d normally relegate to side dishes.
Of course, that’s far from the truth. In fact, there are meatless recipes that you’d swear are even more delicious than their “meat-centric” versions.
An example is our Eggplant Rollatini recipe on Cattleman’s website, which you can find right HERE.
And our Mediterranean Seafood Stew which you can find HERE.
Aside from vegetables, there are SO many “tools” in the meatless meals’ repertoire, meaning ingredients and food products that you can choose from to build some fantastic lunches and dinners.
Before we begin, there are some differences of what ingredients qualify for your use on these special days, depending on whether you are Orthodox or any number of Christian denominations.
Generally speaking, the following ingredients and foods are acceptable to use during the Fridays of Lent.
- Fish & Shellfish (Some Orthodox omit fish but shellfish is ok)
- Eggs (Some Orthodox omit eggs)
- Cheese and Dairy Products, Including Butter
- Pastas
- Beans & Legumes
- Rice and Grains
- Breads (Including Tortillas & Pitas)
- All Herbs & Spices
- And, of course, all Vegetables
Right there, you have an enormous amount of ingredients that can be combined in endless ways.
It’s helpful to remember that some of America’s most popular cuisines and iconic dishes are already Meatless. They would include, Cheese Pizza, Mac & Cheese, Grilled Cheese Sandwiches, Bean & Cheese Burritos, Fish & Chips, countless Salads, including Caesar Salad and side dishes such as Cole Slaw, Potato Salad, Hummus, numerous dips, Salsa & Chips and the list goes on and on.
Sushi is another great opportunity, and Cattleman’s has some delicious choices.
In fact, two of this country’s most popular cuisines (Italian and Hispanic/Mexican) are ripe with meatless meal opportunities, from pasta dishes such as Fettuccini Alfredo, to Cheese & Roasted Vegetable Quesadillas and Fish Tacos just to name a few.
Below are 2 recipes, we think you’ll love, one from each of these popular cuisines.
(HISPANIC / MEXICAN) Spicy Shrimp Quesadillas
Serves 4
Most often, quesadillas are made from Beef, Pork or Chicken but they’re off-limits during Lent.
This same recipe can be interchanged with any “cooked” seafood or any “steak-type” such as tuna or swordfish, which will hold its shape and texture. This recipe makes 4 – 6” diameter Quesadillas, 1 per person, but they’re FULL of good stuff so that should be all you’ll need.
8 6” Flour Tortillas
1 ¼ Lb. Raw Shrimp, 16/20 Count Per Pound, Peeled and Deveined, Tail Off.
¼ Cup Vegetable Oil
¾ Cup Cajun Seasoning
½ Lg. Fresh Bell Pepper, (Any Color) Coarsely Chopped
½ Lg. White Onion, Coarsely Chopped
½ Cup Vegetable Oil
1 – 16 oz Can Black Beans, Drained and Rinsed
3 Cups Monterey Jack / Cheddar Cheese, Shredded
1 Cup Roma Tomato, Seeded and Chopped
- Cut the shrimp into 1-inch pieces and place in a bowl with ¼ cup vegetable oil and the Cajun seasoning. Toss well and set aside.
- Sauté both the onion and peppers about 5 minutes in about 2 TBSP of the vegetable oil. Remove the peppers and onions from the pan and set aside then continue by sauteing the seasoned shrimp pieces 2 to 3 minutes total or until opaque and firm. Set those aside also.
- Each of the 4 quesadillas will be assembled the same way using 1/4th of the total amount of the shrimp, the onions and peppers, the cheese, black beans and the chopped tomatoes for each of the 4 quesadillas.
- Quite simply, the shredded cheese will be the “glue” once melted, which will hold all of the quesadilla ingredients in place.
- Place 4 flour tortillas on a flat surface. Then evenly sprinkle each one with 1/3 cup of cheese. On top of the cheese, you will then evenly add the onions and peppers, black beans, tomatoes and shrimp. Lastly, top the shrimp with another 1/3 cup of the cheese.
- Place the remaining flour tortillas on top of the cheese and press down evenly to create a “sandwich” with a flour tortilla on both the top and bottom.
- Heat a non-stick fry pan on medium heat and pre-heat your oven to 350 F.
- Coat the bottom of the fry pan with a thin coat of the vegetable oil and allow it to heat a moment.
- Carefully lift one of the filled quesadillas with a spatula being careful not to lose any of the filling, then place it in the pan. Cook approximately 3 minutes on each side turning over carefully once the underside is golden brown.
- Once both sides are browned and the cheese has melted to seal together the ingredients, remove each to an appropriate size sheet pan and once all are pan-fried place them on the oven to re-heat (about 5 to 10 minutes.
- Serve with a small bowl of each of the topping ingredients below.
Garnishments to add on top of your finished quesadilla:
- Tomato Salsa
- Sour Cream
- Guacamole
- Shredded Iceberg Lettuce
- Chopped Cilantro
(ITALIAN) Creamy Basil Pesto Pasta with Baby Spinach, Artichokes and Sun-Dried Tomatoes
Serves 4
1 pound Penne Pasta
As Needed Salted Water
1 cup Canned Baby Artichokes, Drained, Cut in 1” pieces
1/2 –10oz Bag Fresh Baby Spinach
½ Cup Sun-Dried Tomatoes, Cut into ¼” Strips
1 Cup Basil Pesto
2 Cups Heavy Cream
¼ Cup Parmesan or Romano Cheese, Grated
To Taste Salt and Black Pepper
Optional: ½ cup Toasted Pine Nuts
Optional: 1 Lb. Peeled & Deveined Shrimp, Sauteed
NOTE: Prepared Basil Pesto is available at Cattleman’s in the grocery aisle.
- Cook the penne pasta in boiling salted water until al dente then drain off all water and rinse pasta.
- In a medium sauté pan over medium heat, place basil pesto, heavy cream, artichokes, sun-dried tomatoes and penne pasta. Bring to a simmer.
- Add fresh spinach leaves and toss into the penne and sauce. (NOTE: at this time, you can add the cooked shrimp if you choose that option).
- Stir one minute and add the grated Parmesan Cheese. Simmer 1 additional minute.
- Divided into 4 equal portions and garnish with the toasted pine nuts and additional Parmesan cheese if desired.
ADDITONAL NOTE:
Other shapes of pasta can be substituted for the penne including gemelli, farfalle, ziti or small shells.
