Great meals made easy!
I grew up in the 50’s and 60’s in the suburb of Southfield, just north of Detroit. My Dad was a proud and loyal UAW member working as a carpenter for Chevrolet Gear and Axel, then in Hamtramck. My Mom was a homemaker who kept a spotless house and cooked a dinner every day consisting of a meat, some kind of potato, a vegetable and a dessert. Sometimes she would make a casserole which usually included a meat and some vegetables. These were not expensive meals, but she knew how to take a lower cut of beef and make it melt in your mouth.
My parents both grew up during the depression, each having a totally different, yet challenging experience. So it was a matter of pride and a feeling of security that we always had food in the house…and lots of it.
With each generation, I think we pick up part of our parents attitudes about day-to-day life, and then we fill in the rest with our own experiences and biases. So, although I always felt like I needed to create a complete meal with meat, vegetables, and starch of some kind, I realized early on that when you both work 40+ hours a week, that just doesn’t happen. And, now that we’re retired and realize we are somewhat less active, and we need to eat less to keep weight off, I no longer feel the need to always have a big meal every night. This new approach to food (for us), and the desire to move more to a vegetarian food plan, is the reason this recipe caught my eye. And, it actually meets my Mom’s standards of serving the food groups…just in a different way.
One thing I will say…the recipe says it serves 4 people…my guess is more like 3 at the most (unless you eat five small meals a day). But, it is a good portion size to work toward, I suppose. For those meat and potato people, I say “Give it a chance, you may be surprised.” It is much more flavorful and satisfying than I thought it would be and my husband, who is a meat and potatoes guy, enjoyed it. So, give it a try!