Vegetarians & Meat-Lovers: Split Table Recipes

Season 4, Episode 14: Super Tasty Hybrid Two Dish Veggie Pasta Bake, One Vegetarian Pan and One with Meatballs. This recipe is easy and super tasty! Even my new daughter-in-law-to-be says so! She's a vegetarian like me! Do you cook for more than one diet in your home? If you do, this is one example of how I do it so I don't end up being a short order cook. Plan it ahead and split it before adding in the meat. Ingredients: 16 oz penne pasta 2 28 oz. jars of marinara sauce 1 28 oz. can of crushed tomatoes 1 22 oz bag of frozen meatballs, cooked according to the package instructions 4 cups shredded mozzarella cheese, divided 3/4 c. grated Parmesan cheese, divided 2 small cartons fresh Bella mushrooms, sliced 1 zucchini, chopped 1 medium onion, chopped 1 red bell pepper, chopped 3 Tbsp. olive oil 2 Tbsp. Italian seasoning mix 2 big handfuls of fresh baby spinach sea salt and black pepper sprinkled to taste Directions: Preheat oven to 375 degrees. Chop and saute onions, red pepper, and zucchini in 1-1 1/2 Tbsp. olive oil in a frying pan. Cook meatballs according to package instructions. Set aside. Cook pasta to al dente directions on the pasta package. Drain. Combie sauted veggies, drained pasta, jars of marinara, and can of crushed tomatoes and stir well. Add spinach and stir to wilt. Saute mushrooms in 1-1 1/2 Tbsp. olive oil. Add Italian seasoning, salt, and pepper to pasta mixture and stir. Add one fourth of the veggie/pasta mixture to two separate 9x13 inch baking dishes so you will have one vegetarian meatless pan and one with meatballs. Spread half the sauted mushrooms across each pan, as desired. Evenly spread cooked meatballs across the designated meat pan. Sprinkle 1 1/2 c. shredded mozzarella cheese over both pans, evenly. Sprinkle 1/2 c. grated Parmesan cheese across both pans. Evenly spread the remaining pasta/veggie/sauce mixture across both pans, attempting to cover the meatballs as best as you can. Sprinkle remaining cheeses evenly across both pans. Cover with cooking sprayed foil. Bake at 375 degrees for 50-60 minutes, until the sauce is bubbling and the cheese is metled. Allow to cool and enjoy! Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 13: Huevos Rancheros Meatless Casserole with meat on the side, make it a hybrid meal! Feed vegetarians and meat-eaters easily in one meal with this recipe. It's so good and a hearty meal! It works great for breakfast, brunch, lunch, or dinner. Ingredients: 2 ½ c. mild salsa, divided 1 can fire roasted tomatoes, undrained 1 4 oz. can green chilis, undrained 2 tsp. taco seasoning ¼ tsp. black pepper ¼ tsp. kosher salt 1 can black beans, rinsed and drained About 10 oz. tostadas, broken into pieces 2 ½ c. Mexican stye shredded cheese 2 ½ c. green onions sliced, white and all the way to the end of the green tips (scallions), divided 10 eggs 1 c. grape tomatoes sliced in half or thirds 1 Tbsp. lime juice 1 avocado, chopped ¼ c. fresh cilantro leaves Sour cream, garnish as desired Top with extra salsa or hot sauce as desired to serve. Avocado cooking spray Directions: Preheat oven to 375 degrees. Mix 1 ½ c. mild salsa with fire roasted tomatoes, green chilis, and taco seasoning. Stir well. Spray a 9x13 inch glass baking dish with avocado oil cooking spray (or other). Spread 1 cup salsa mixture over the bottom of the baking dish. Spread ½ of the black beans, 1 c. cheese, and 1 c. green onions/scallions evenly over the salsa mixture. Layer broken tostada pieces over the top, making it confluent with pieces overlapping. Add 1 cup salsa mixture then repeat step 5. Layer tostada pieces again so they cover the whole surface in a confluent layer. Spread the remaining salsa mixture across the top, sprinkle with remaining cheese, and onions, sprinkling them across evenly. Break 10 eggs across the top, not breaking the yolks. Sprinkle evenly with salt and pepper. Spray a piece of tin foil with the cooking spray and cover the pan tightly. Cook for 50-55 minutes, or until eggs are set to the desired doneness. Top with fresh tomatoes, cilantro, sour cream, avocado, and salsa as desired. Want meat? Pan fry some sausage links or brown ground sausage for on the side, or to top. Works great as a leftover meal as well. Enjoy! And don't forget to NOT put the bag of potatoes on the tostadas!!! Even though it might work out okay. Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 12: Easy Banana Yogurt Bread Recipe using zero added yogurt. This is a super easy yogurt based bread that you can change the flavor of by using different flavored yogurt cups. This is quick to make and works great as a breakfast/brunch item, as a dessert, or as a snack. Ingredients: 2 6.7 oz flavored Chobani (or other) zero added sugar yogurt cups 1 6.7 oz vanilla Chobani (or other) zero added sugar yogurt cup 4 1/2 c. self rising flour 1 Tbsp honey 1 Tbsp sugar 1 Tbsp cinnamon and sugar mixture 2 ripe bananas, mashed 2 Tbsp olive oil Instructions: Hand knead yogurt and flour together. It will be sticky. Keep going. Add mashed bananas, sugar, honey and knead until a dough forms and is not sticking as much to your fingers. Form dough into a long loaf. Cut a line down the center of the loaf, it doesn't have to be deep. Sprinkle the loaf with the cinnamon and sugar mixture. Bake at 400 degrees for 40-42 minutes until golden and no longer doughy in the center. Glaze the top of the lap by brushing 2 Tbsp olive oil along the top. Allow to cool. Enjoy! This is an easy tasty recipe you can make in a short amount of time. Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

This is a replay of this interview to get the video version of this episode onto podcast apps. Previously only the audio version was available on podcast apps. Join me for a delightful dive into the world of backyard poultry with the charming Lisa Steele, a fifth-generation #chickenkeeper and the creative force behind Fresh #Eggs Daily. In this episode, we're exploring the rustic charm of raising chickens, ducks, and geese, and uncovering the secrets to those deliciously diverse egg colors. Lisa's roots trace back to her great-great-grandmother in Finland, weaving a rich tapestry of family tradition that spans continents and generations. With her grandparents' chicken farm a stone's throw from her childhood home, Lisa's passion for poultry is as deep-seated as it is infectious. Lisa shares her treasure trove of tips for aspiring chicken enthusiasts. From the nuances of eggshell hues to the surprising simplicity of geese, she shares insights that'll have you rethinking your next omelet. And for those curious about the pecking order, Lisa debunks the myths surrounding "cage-free" and advocates for the bliss of pasture-raised poultry. But it's not just about the birds—Lisa's culinary prowess shines as she whips up recipes that celebrate the versatility of eggs. She offers a sneak peek into her upcoming #cookbook endeavors, promising more egg-centric delights on the horizon. Venture beyond the coop with Lisa's TV show, "Welcome to My Farm," where she brings the pastoral pleasures of Maine to your screen. From strawberry patches to the art of ice fishing, Lisa's show is a heartwarming invitation to experience the simple pleasures of #countryliving Watch our chat on YouTube https://youtu.be/afee59FJwZo Get Lisa's cookbook (affiliate link, podcast show may receive a small commission from purchases, thanks for the support): https://amzn.to/3TZyx3I For more about Lisa: Facebook Instagram Blog Chapters (02:35) Lisa's Finnish heritage and family's chicken farming history (07:15) The truth about "cage-free" eggs and the benefits of pasture-raised chickens (12:50) The colorful world of eggshells and what influences yolk color (19:25) Lisa's cookbook creation process and the joy of recipe testing (26:40) The benefits of feeding chickens kitchen scraps and their omnivorous diet (34:15) Discussing the need for roosters and the contents of chicken feed (41:50) Starting your own backyard flock and the winter habits of chickens (49:30) Behind the scenes of Lisa's TV show "Welcome to My Farm" (57:4) The debate over eating raw eggs (01:05:20) The longevity of chickens, ducks, and geese as part of the family (01:12:35) Lisa's unexpected journey from Wall Street to chicken celebrity More about the podcast host: Julie Hoag, my cookbooks American Midwest #Cooking Quiches cookbook https://amzn.to/3DpQoaE One Dish, Two Diets Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you. Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 11: Meatless and Ground Been Burger Bowls Hybrid Recipe, a Split Table Meal Option. Hi, I'm Julie Hoag and I'm a vegetarian, but my family eats meat. How do I prepare meals to fit all our varied diets? I create hybrid meals, or split table recipe meals to accommodate both ways of eating. I create recipes and I also modify recipes to make them work for my family, like this one. Don't be a short order cook, just modify the recipe and make it work for you! This recipe was orginally created by Annika Weber, and I modified it (and added to it) to make it work for vegetarians and meat eaters in one meal. It's very delicious! Ingredients: 1 lb lean ground beef 3 black bean meatless burgers, I use Chipotle burgers with black beans and corn, crumbled 2 cups cooked brown rice 1 cup cooked white rice 1 cup cherry tomatoes, halved 2-3 cups shredded iceberg lettuce 1/2 cup sliced or finely chopped dill pickles 1 cup shredded cheddar cheese 1 cup mayonnaise 4 Tbsp honey 4 tsp BBQ sauce 2Tbsp yellow mustard 2 tsp lemon juice Ketchup, optional Mustard, optional salt and pepper as desired Directions: Brown ground beef, drain as needed. Cook meatless burgers per package instructions, crumble. Prepare rice according to the instructions on the packages. Prepare the sauce: whisk together mayo, honey, mustard, BBQ sauce, and lemon juice. Set aside. Add all your toppings to bowls for easy bowl prepartion. Compile bowls with rice down first, then add the components as desired per individual tastes. Top/drizzle with the prepared sauce, or ketchup and mustard as desired. ENJOY! Get my cookbook One Dish Two Diets on Amazon for more recipes or visit my website https://www.juliehoagwriter.com/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026

Season 4, Episode 10: Simple Tasty Homemade Air Fryer Croutons. This is so simple! Forgot to buy croutons but have bread? Make your own! I wish I had thought of this before! But my son tried it and then I was hooked on finding a yummy recipe. This is an easy recipe, and the herbs and spices, and kind of bread, could easily be swapped out for different flavors. This is a delicious way to dress up your salad in a new way. Ingredients: 3 slices of multigrain bread, cut into chunks 1 Tbsp olive oil 1/2 tsp garlic salt 1/2 tsp freeze dried chives 1/2 tsp dried orgeano leaves 1/4 tsp onion powder Instructions: Mix oil, garlic salt, chives, oregano leaves, and onion powder. Stir well. Toss oil mixture with bread chunks. Bake in an air fryer for 10 minutes at 280 (watch it to ensure it doesn't get burned). Jostle the air fryer pan several times during cooking (or at least once). The croutons do not need to be single layer, they can be in a pile. It's done once they croutons are crispy and a bit golden. Fun idea: add homemade croutons to the traditional Chex mix recipe. Air fryer French fry recipe: https://www.juliehoagwriter.com/2019/04/19/easy-air-fryer-french-fries-recipe/ Books! My hardcover cookbook is $3.00 off. Get the book: One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963 My YA contemporary romance book Cabin Crew https://storyoriginapp.com/universalbooklinks/7b524416-f7c1-11ef-aa8a-9ba899cb9223 Happy eating! Take care, Julie Support the show Visit my website: https://www.juliehoagwriter.com/ Music by Young Presidents, "So Excited". Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2026