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Season 2, Episode 18: Roasted Roots Vegetable Side Dish with a Surprising Ingredient.
Join Julie Hoag in this episode of Vegetarians & Meat Lovers: Split Table Recipes as she unveils a delightful roasted roots recipe that's perfect for autumn. This versatile side dish caters to both vegetarians and meat lovers, featuring an unexpected ingredient that transforms its flavor profile entirely. Radishes, often overlooked in cooking, take center stage alongside potatoes and rainbow baby carrots, creating a colorful and delicious dish.

Julie shares her tips for achieving the perfect roast, including her preferred spice blend of rosemary, garlic salt with parsley, basil, and black pepper, all mixed with olive oil for a savory touch. Discover why baby carrots are her go-to choice for uniform cooking and how to adapt the recipe to suit your taste.
As always, Julie sprinkles in a bit of her personal life, sharing updates on her family's activities and upcoming Thanksgiving preparations. Tune in for a heartwarming episode filled with culinary inspiration and a sneak peek at her upcoming baked beans recipe, perfect for split tables.


🗣️ Quotes from Julie Hoag

"I'm a sneaky mom here. I'm getting radishes into my kids."

"It's a surprising ingredient, one I would have never, ever thought of doing."

"I don't want to be a short order cook."

Recipe and how to instructions for cooking this veggie side dish:
Ingredients:

• 17 fresh raw radishes (12 oz.), washed and trimmed (cut larger ones in half)
• 12 oz. fresh raw rainbow baby carrots
• 1.5 lbs raw little potatoes (Little Trios in 3 colors)
• 1 Tbsp dried Rosemary Leaves
• 1 tsp. garlic salt with parsley
• 1 tsp. dried basil leaves
• 1/2 tsp. black pepper
• 3 Tbsp olive oil

Instructions for cooking this recipe:

1. Spray a cookie sheet with cooking spray.
2. Combine herbs and spices with oil. Stir.
3. Pour oil/spice/herb mixture over veggies in a large bowl. Stir.
4. Spread veggies across the cookie sheet in a single layer.
5. Roast vegetables at 425 degrees for 40 minutes or so (depending on desire doneness).
6. Serve it up!

I hope you enjoy my cooking podcast and find great ideas for family meal planning, easy vegetable dishes, cooking for families, and holiday autumn cooking using root vegetables. Follow my podcast for more cooking tips, healthy eating, cooking with kids, and sneaky healthy meals that you can make work for a split table of eaters.

Get my Minnesota cookbooks!
American Midwest Cooking Quiches cookbook (affiliate links)
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

Other:
Self help book:
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
https://www.youtube.com/@juliehoag2233

Summary made with the assistance of Headliner ai

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Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024

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Season 2, Episode 17: Cheeseburger and Chickpea Casseroles: A Hybrid Recipe Two Dish Meal For Vegetarians and Meat Eaters. This delicious savory meal is perfect for something hearty when you are looking to feed both vegetarians and meat-eaters. This meal prep feeds two diets! I love this dish, especially for fall, because it's integral with a cozy feel good warm comfort foods vibe. You can get protein whether you are a vegetarian or someone who eat meat with this combo dish recipe. Family recipes: make two dishes from one recipe! This particular version of the family meal recipe creates 2/3 of the meal as containing meat, and 1/3 meatless. Modify this to fit your needs. #hybridrecipe #vegetarian #mealprep #recipes #cooking #familymeals #casserole

Ingredients:
20-24 slices of whole wheat bread (I like 100% whole wheat bread) (divided, number varies with bread slice size and pan size)
4 1/2 c. shredded mild cheddar cheese (divided)
1 1/2 c. chopped onion
1 c. chopped celery
1 1/2 c. ketchup
1/2 cu. mustard
1 tbsp olive oil
4 1/2 c. skim milk (divided into 3 cups and 1 1/4 c.)
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. black pepper
6 eggs (divided into 4 and 2)
2 sticks of butter
10 oz. chickpeas in sauce (any flavor)
Ketchup and mustard to drizzle on top as desired.

Instructions:
1. Brown ground beef. Set aside.
2. Cook onion and celery in olive oil until tender.
3. Combine cooked veggies with ketchup, wet mustard, dry mustard, salt, pepper to make a sauce. Stir well. Set aside.
3. Grease pans with cooking spray:
4. Toast and butter all slices of bread.
5. Line pans (13x10 for meat portion, 11.5 x2--a 2 Qt. pan) with buttered toast, cut slices in half as needed to cover the full pan.
6. Spread a spoonful of ketchup/mustard sauce on each slice of bread.
7. Spread half the ground beef across the slices in the designated meat pan, and half the chickpea in sauce over slices in the vegetarian designated pan.
8. Sprinkle some cheese evenly over both pans, reserving half for the next sprinkling.
9. Re-layer each pan with slices of buttered toast.
10. Spread a spoonful of the ketchup and mustard across each slice of toast.
11. Spread remaining ground beef to meat pan and remaining chickpeas in sauce to the meatless pan.
12. Sprinkle both pans evenly with shredded cheese.
13. In separate bowls, prepare the eggs and milk mixtures. For the larger meat pan, add four eggs to 3 c. of skim milk and whisk to scramble. For the meatless pan, in a separate bowl, combine 2 eggs and 1 1 /4 c. skim milk and whisk.
14. Pour the appropriate egg mixtures over the correct pans, ensuring you pour evenly and cover the bread in all spots to wet it.
15. How to cook: 350 degrees for 40 minutes.
16. Serve with a garnish of ketchup and/or mustard drizzle, as desired.

Get my Minnesota cookbooks!
American Midwest Cooking Quiches cookbook (affiliate links)
https://amzn.to/3DpQoaE
One Dish, Two Diets Cookbook author https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963
Self help book:
40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv
YouTube: https://www.youtube.com/@jul

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024

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Season 2, Episode 16: English Muffin Bread Quiche Recipe and Cookbook Promo! Get my cookbook American Midwest Cooking: Quiches for FREE until Friday October 4, 2024! Scroll down for the link to the book on Amazon.

Make a yummy breakfast, brunch, or lunch meal with this simple, yet tasty quiche. Add ham to half if you'd like to make a hybrid vegetarians and meat-lover dish so accommodate both diets with one dish! Use a loaf of English Muffin bread and turn it into a tasty meal! Cooking for multiple diets can be easy!

English Muffin Bread Quiche
Ingredients:
8 slices English Muffin Bread
1 tsp coconut oil
8 eggs
2 cups skim milk
2 tablespoons fresh parsley, chopped
1 tsp dry mustard
1 tsp salt
1/4 cup green onions, chipped
2 cups zucchini diced
8 ounces sliced mushrooms
2 cups shredded Colby and Monterey Jack cheese
1 cup fresh tomato, diced
Add diced ham to half of the dish if a hybrid dish is desired.

Instructions:
1. Grease a 9x13 inch pan with coconut oil.
2. Break up the bread into pieces and line pan evenly with them.
3. Using a hand blender, blend together eggs, milk, parsley, mustard, and salt.
4. Stir zucchini, tomato, onion, and mushrooms into egg mixture.
5. Pour egg/veggie mixture evenly over the bread pieces.
6. Stir, turning over veggies and bread gently.
7. Flatten with the back of a large spoon.
8. Sprinkle evenly with shredded cheese.
9. Bake at 375 degrees for 67-70 minutes. Cool. Cut. Serve.
(Quiche is done when a knife is inserted in the center and comes out clean, it can be moist).


Cookbooks: Egg recipes! Get my Minnesota cookbook!
Recipe from the American Midwest Cooking Quiches cookbook by Julie Hoag. Affiliate links. This podcast will receive a small advertising fee with purchases made. Thanks for supporting the podcast!
https://amzn.to/3DpQoaE

One Dish, Two Diets Cookbook. https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963

40 Ways to Honor Your Mom After She Has Passed Away https://amzn.to/459Yyzv

Thanks for listening! Happy fall!

Support the show

Visit my website: https://www.juliehoagwriter.com/
Music by Young Presidents, "So Excited".
Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2024