Tag Archive: vegetarian


Hello Culinary Campers!  I am super-excited about what you have to look forward to in this weeks camp agenda!  My neighbor, Rena, was chatting me up at the local coffee trough…She requested more vegetarian themed recipes/cooking videos.  In answering this request…I had to do some research on vegetenarianism!  The following is some information adapted from a piece that Jolinda Hackett wrote for About.com.  It captures “The Bubble” on vegetarianism and types of vegetarians…I would also like to thank my dear friend Lydia down in Fort Myers Beach, FL for also differentiating vegetarian types for me.

1)-Pescatarian-People who do not eat meat or animal flesh, but will eat fish.

2)-Flexitarian/Semi-vegetarian-Those who eat a mostly vegetarian diet, but occasionally eat meat.

3)-Lacto-Ovo-People who do not eat beef, pork, poultry, fish, shellfish or animal flesh of any kind, but do eat eggs and dairy products.

4)Vegan-Vegans do not eat meat of any kind and also do not eat eggs, dairy products, or processed foods containing these or other animal derived ingredients such as gelatin.

     Now that we have shed some light on vegetarian diets…You, Rena and the rest of our esteemed camp following, can expect something pescatarian…I promised my friend Anna that I would do something innovative using a Kashi brand product in a recipe. So…be looking for Kashi Cereal Breaded Shrimp with a home made cocktail sauce!  I will create/shoot this segment today!  Then…in the next day or two, I will use polenta, fresh spinach, wild mushrooms and pine nuts for a tasty, original recipe/video for my vegan camp attendees!  These will be quick and easy!  Most importantly…Healthy!!!  Healthiest regards-Coach Curt

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Howdy culinary campers!  Here is the written recipe for New Mexico Red Chili….

In a 2-quart saucepan…cook 2and1/2 Tblsp-butter/2and1/2 Tblsp-flour until nutty brown!

Add: 2-cups organic chicken stock and whisk well…Add: 1 tsp-powdered coriander

1 tsp-minced garlic…3 Tblsp-Chili powder and 1/2 tsp-salt!  Whisk well and let simmer for 20min.

Welcome back campers!  We are gearing up for Cinco de Mayo!  This green chili can be made with or without the lamb/beef!

Go ahead and take a 6-quart/heavy bottomed stock pot going with 1/4 cup vegetable

oil-get oil good and hot and add lamb or beef(1-lb) Brown-off meat until…Its’ really brown!

Add: 4 cups-diced yellow onion, 1/4 cup-minced garlic, 2-Tbls.-powdered cumin

1 teasp.-each…coriander,crushed red pepper and oregano!  Really cook this hard on high heat…

We are looking for: Onions to be browned…almost…burned!  Add 1 cup of your favorite

Mexican beer…Let reduce by half…Add 2-cups-organic chicken stock and 32oz-Diced green chili/

chili puree and 1-cup diced tomatos…  Stir well, return to boiling…add 4-Tbls-roux…Whisk in very well-Let simmer for 20min.!