Ideas for Christmas-Worthy Vegetarian and Meat Main Dishes? Good Questions

Q: I'm planning Christmas dinner for a mixed group of vegetarians and meat-eaters. I would like to make one vegetarian main and one meat main (doesn't have to be turkey or poultry) that will go with the same standard Christmas side dishes. Any ideas?

Sent by Alana

Editor: Readers, what are your ideas for show-stopping holiday dishes for a crowd of vegetarians and meat-eaters?

Next question?

Related: Vegan Dinners! 15 Vegan Dinner Recipes from The Kitchn

(Image: Vegan Tofu and Vegetable Pot Pie/Emily Ho )

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How to Stop Being a Vegetarian: Eating Meat Again Suggestions on how to eat meat again after being a vegetarian. Includes tips that can make the transition easier on your body. The World's Largest Collection of Vegetarian Recipes VegWeb is the world's largest vegetarian recipe community. Get ready for an incredible food experience! Veganism - Wikipedia, the free encyclopedia Veganism is the practice of abstaining from the use of animal products, particularly in diet, as well as an associated philosophy that rejects the commodity status of ... After Becoming Vegetarian VeggieByChoice.com 7 highly effective steps on how to become a healthy vegetarian without side effects. You don't learn in anywhere else. Tested and proven! Great Recipes, Dinner Ideas and Quick & Easy Meals from Kraft Foods Find a wide variety of delicious and easy Kraft Foods recipes, cooking tips, and more for every meal and occasion. Meat Pies Recipes How To Make Meat Pies Budget Meal Planning - Quick Dinner Recipes for MayIf you are pressed for time, there is a place for Budget Meal Planning in your life. This saves you Allrecipes - Recipes and cooking confidence for home cooks everywhere Do More FREE! SAVE favorites in your Recipe Box; CREATE and save shopping lists; GET cooking questions answered; Become a Member FREE; Already a member? Vegetarianism - Wikipedia, the free encyclopedia Vegetarianism is the practice of abstaining from consumption of meat (red meat, poultry and seafood). It may also include abstention from by-products of animal ... List of Chinese vegetarian dishes Introduction. Vegetarians and vegans planning trips to China often have questions about how to find acceptable cuisine. This page aims to answer your questions by ... Meat Pie Recipes How To Make Meat Pies Belizean meat pie recipe? does anyone have the recipe or maybe can photo copy the recipe from a recipe book and send it to me, it's been years since i ate

Food Science: Why You Should Rest Meat After Cooking

When we're cooking large pieces of meat like roasts or turkey, we've always been told to let the meat rest before cutting into it. This has seemed like an odd step to us, especially since it's been ingrained in us not to let food sit out for too long. Besides wouldn't you want to serve it up and dig in right away?

As it turns out, you actually don't! Click through to see why...

As meat cooks, the muscle fibers start to firm up and water gets pushed out. This moisture moves outward toward the surface of the meat, where some of it eventually evaporates.

When you take your roast out of the oven, the moisture still inside needs some time to redistribute back through the meat. If you cut into it right away, the liquid will actually pool out and your beautiful roast will end up very dry. By letting it rest, the moisture is re-absorbed and your meat will be tender and juicy.

There's also a second reason why you want to let it rest. A large piece of meat will actually continue to cook for a few minutes after you take it out of the oven. This is called carry-over cooking and is why many recipes tell you to take meat out of the oven a little before the meat is done cooking.

Once you take it from the oven, tent the meat in foil to keep the meat warm once the internal temperature peaks. The amount of resting time for a particular cut of meat or cooking technique will vary, though it's usually between 10 and 20 minutes. Your recipe will be your best reference for this.

So hold back on cutting into your roast right away, let it hang out on your counter while you whip up a fabulous gravy or put the finishing touches on a side dish, and then slice into it just before serving!

Related Recipes:
How to Roast a Chicken, Zuni-Style
Spice-Seared Boneless Leg of Lamb
Grilled Pork Tenderloin with Herbed Cornmeal Rub
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Everything You Ever Wanted To Know About Meat: 28 Tips and Tutorials Tip Roundup

How do you cook and shred a pork shoulder? How do you carve a roast chicken? How do you check the temperature on a turkey? What's the secret to crispy skin? What's the best way to package meat before freezing? The answers to all these, plus many, many more in our definitive tips, tricks, and techniques guide to MEAT.

Cooking Tutorials, Techniques, and Tips

How to cook a turkey.
How to cook moist and tender chicken breasts every time.
How to cook and shred a pork shoulder.
How to grind your own meat in the food processor.
How to make meatballs.
How to cook steak in the oven.
How to cook and brown ground beef.
How to sear meat.
How to cook great ribs in the oven.
How to roast a chicken (and then how to carve it)
How to grind your own sausage.
How to choose the best meat for beef stew.
How to tell when your steak is done.
How to brine meat.
How to determine how much meat you should have per person.
How to check the temperature on a turkey.
The difference between braising and stewing.

Flavoring, Freezing, and Thawing Tips

For the best flavor, grill meat before braising.
For the perfect steak, first freeze it solid, then cook for an hour.
For crispy skin, season meat under the skin.
How to package meat for freezing.
How to freeze and thaw meat.
The best way to reheat meat? Do it in a cast iron skillet.

Shopping and Prep

A shopping guide to cheap cuts of beef.
What to do if you don't have a roasting rack.
Find cheaper chicken at the meat counter.
What to look for when shopping for beef.

Related: What Kind of Meat Do You Eat Most?

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Is Searing Meat Before Cooking Worth the Extra Effort?

At a recent dinner party, we were asked whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew. My friend logically pointed out that if it wasn't an important step, then why go to the extra trouble or dirty more dishes?

Read one reply below and let us know yours!

First of all, contrary to widely held belief, searing meat doesn't actually seal moisture inside the cut of meat or result in juicier meat. It does, however, give meat dishes an incredible depth of flavor. Additionally, it gives meat an appetizing color and kills off any bacteria that might be hanging out on the surface of the meat.

Searing over high heat caramelizes the surface of the meat, which enhances the savory 'meat' flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and is a flavor profile we omnivores happen to find quite delicious.

Without searing, meat dishes taste flat and bland. As an experiment, it would be fun to try making side-by-side batches of a dish like our Slow-Cooked Brisket and Onions--one with seared meat and one without--to see how they compared. (If you try it, let us know!)

We have to admit that searing actually has no affect (positive or negative) on the cooking process itself and that the surface bacteria will die during cooking anyway. The meat will cook just fine without searing.

So is it necessary to sear me? Well...technically, no. But we think that the depth and complexity of flavor we gain in this step is well-worth any extra effort. What about you?

(Image: Faith Durand)

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Dinner Recipe: Individual Pot Roasts with Thyme-Glazed Carrots Recipes from The Kitchn

Pot roast may be the definitive braised weekend dish, its rich beefy smell bringing back Sunday family suppers and autumn evenings. I love the meaty taste of pot roast just falling to pieces in its braising liquid, but I don't always have a whole weekend day to devote to the slow, careful cooking that a big roast needs to become tender. So here's a twist on the usual oversized pot roast: Individual-sized pieces of beef that cook much more quickly, but still have that melting, slow-cooked quality.

This is a 2-hour meal, no more a very reasonable amount of time for a weekday supper, especially if you want to bustle around and get a few things done around the house while it cooks. It even comes with its own vegetable: Snappy carrots, cooked until tender but still bright, perked up with fresh thyme and black pepper.

There are several reasons, actually, that I like this recipe just as much as a classic brisket or pot roast. There's the aforementioned time advantage you can get home from work at 5:30, put this in the oven, and still eat dinner at a reasonable hour. (And if 2 hours is too long a timeframe for preparing dinner, this, like most braised meats, is a very good make-ahead meal it's equally as delicious when warmed up at a later time.)

But I also enjoy this recipe for its presentation. It can be a casual supper for an evening in, but it also makes a great dish for a weekend dinner party. Instead of hacking and shredding a bigger roast to pieces, you can present each guest with a plateful of carrots and sauce, topped with their own piece of meat. It's like a homier autumn answer to a filet mignon.

And finally, this recipe offers loads of flavor. So much of the flavor in braised meat comes from the browning step. I like to brown meat quite dark, and since this recipe has you cut the pot roast into separate pieces, this offers even more surface for that brown crust of flavor. So each modest piece of beef comes with an extra helping of delicious taste and tender meat.

I like to serve this quite simply with just the carrots, making it a true one-pot meal. The carrots get tender but not mushy; I like mine with just the faintest bit of snap still left inside. But of course you can ladle the meat and its sauce over pasta or rice (I don't bother making gravy the braising liquid of tomatoes and red wine has plenty to offer without going that extra step).

Individual Pot Roasts with Thyme-Glazed Carrots

Serves 4

1 1/2 to 2 pounds chuck roast
Salt and freshly ground black pepper
Olive oil
1 large onion, diced
5 cloves garlic, smashed and roughly chopped
1 1/2 cups red wine, such as Malbec
1 15-ounce can diced tomatoes, with their juices
1 whole sprig fresh rosemary
2 whole sprigs fresh thyme
1 tablespoon unsalted butter
2 tablespoons fresh thyme leaves
1 16-ounce bag baby carrots

Heat oven to 325F. Quarter the chuck roast into 4 equally-sized chunks of meat, like mini pot roasts. Sprinkle lightly with salt and pepper.

Heat a heavy deep pan or Dutch oven over high heat. When the pan is hot, place each piece of the chuck roast in the pan. Sear for several minutes (or until the the meat releases easily) on both sides. You may need to do this in two batches; don't crowd the pan. Let the meat get quite dark, with crusty spots on both sides.

When the meat is well-browned, remove it from the pan and put on a plate. Drizzle a little olive oil into the pan and turn the heat down to medium. Add the onions and garlic, and sprinkle lightly with salt. Cook the onions and garlic for about 5 minutes, stirring until they are soft. Add the wine and scrape any remaining bits of meat up from the bottom of the pan. Pour in the tomatoes and bring the mix to a simmer, then turn off the heat.

Add the meat back into the pan. Place the rosemary sprig and whole thyme sprigs in the pot. Cover with a tight-fitting lid and put in the oven. Cook for 1 1/2 hours, or until the meat is very tender.

In the last 30 minutes of cooking, heat a heavy saucepan over medium heat and add the butter. Melt, then add the thyme leaves and carrots. Cook, stirring, until the carrots are glazed with the thyme. Season generously with salt and pepper. Add to the pot roast in the oven and cover. Leave the carrots in the pot for the last 30 minutes of cooking the pot roasts (or until tender).

Remove from the oven and let rest for 10 to 15 minutes. Then serve with the carrots on the side, and with pasta or good bread, if desired.

On this recipe in the slow cooker:
I haven't tested this in the slow cooker, and overall I prefer the oven to the slow cooker these days. This especially applies to beef. My slow cooker refuses, even on LOW, to go below a steady boil, which I think is too much heat for beef. I often find my brisket or pot roast stringy and tough out of the slow cooker. You may have better success of course, but I think this is so quick in the oven it's probably not the best recipe to throw in the slow cooker anyway.

Related: How To Roast a Chicken

(Images: Faith Durand)

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Recipes - How To Information eHow.com Recipes: Wondering whats for breakfast, lunch, or dinner? Need a side dish or appetizer to serve with your favorite recipe? Find healthy recipes, cooking tips and ... Ingredients and Recipes Recipes and Ingredients for Every Occasion Pillsbury Recipes. Posted on ; in Pork Chop Recipe; by admin; PILLSBURY REFRIGERATED PIE CRUST PIE BAKING ... Recipe Center: Recipes for Professional Chefs & Home Cooks ... Chef2Chef's recipe center features thousands of delicious recipes for professional chefs and home cooks. Browse recipes by ingredient, cuisine, course, and more. Find the Best Recipes, Dinner Ideas, and Menus MyRecipes.com Fantastic recipe and so simple. I served with egg noodles. I will use this instead of my regular pot roast recipe. I made this for my inlaws and they loved ... Good Question: What's the Best Pot Roast Recipe? The Kitchn Christina wants to try a pot roast, but she's a little stuck. Can you help her? I would love to find a worthwhile pot roast recipe! All the recipes I can find include ... Food on Shine - Yahoo! Shine - Women's Lifestyle Healthy Living ... Surprising, simple fixes for kitchen spills and slip-ups Shine Food - Fri, Oct 26, 2012 1:44 PM EDT. Heres how to clean up mundane (and maddening) kitchen messes. Healthy Recipes and Meal Ideas Trying to find healthy and delicious recipes? Food Network makes that easy with their collection of low fat, low calorie and low carb recipes. Recipes, Menus & Cooking Ideas from Epicurious.com Get the Recipe of the Day, Most Popular Dishes, new "Healthy Recipe" choices & see the Food & Drink - How To Information eHow.com Food & Drink: Don't let that next party be a flop. Be the envy of your friends thanks to eHow's entertaining secrets sure to make that next affair a success. Food is ... Recipe Explorer - Recipes, Kitchen Tips, Cooking Experts, Menu ... The Recipe Explorer at CDKitchen lets you find any recipe imaginable. Dinner courses, chicken recipes, healthy cooking and more is at your fingertips in our new ...

What Kind of Meat Do You Eat Most? Reader Survey

How to Grill Really Juicy Burgers & Simple Salmon Teriyaki

This week we're bringing you a series of recipes and cooking lessons revolving, for the most part, around meat in its many forms. This time of year tends to be meat-heavy (hello holiday roasts!). We'll also, though, look at some of our favorite meat alternatives, and terrific vegetarian mains for any time of year, but especially for big celebratory dinners. But first we're curious about our readers' meat-eating ways. Do you eat a lot of beef? Chicken? A mix? Or are you a vegetarian? Tell us in our survey below and we'd love to hear from you in the comments, too!

(Images: Emma Christensen & Anjali Prasertong)

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Cheap & Easy Flavor: Smoked Ham Bone Ingredient Spotlight

It's a zombie invasion! Oh wait, no...just a ham bone. Phew. While this may not be the prettiest of ingredients, it is an inexpensive way to round out a pot of soup and add an enormous boost of rich flavor while you're at it. Skip the zombies, keep the meat. Ham bones are just the thing for a cozy winter meal.

An average ham bone will weigh a few pounds and run you $4 or less. I most often see them smoked, like ham hocks or turkey legs, but you'll sometimes find them fresh. Personally, I love the subtle woodsmoke flavor that a smoked ham bone gives a dish and will seek it out whenever possible.

Depending on exactly where it's been cut, the ham bone usually consists of one or two long leg bones with a few smaller bones at the joints. There's quite a bit of meat on those bones! I usually get between 1 1/2 cups and 2 cups off one ham bone, plus the bone itself gives the soup a silky, rich consistency.

You may have to do a bit of searching before you find them at your grocery store. Sometimes they're in the butcher's case, other times they're wedged onto a far shelf of the refrigerated section. They're not a super-fancy item only found at gourmet grocery storesI buy mine at the local Safeway. If you can't find them, just ask.

Both fresh and smoked ham bones need to be cooked thoroughly before eating and do best when simmered slowly for hours in a pot of soup. Just settle the entire whole ham bone into the middle of the pot and let it cook. Once the meat becomes so tender that it falls off the bone, scoop out the big pieces, shred them, and return them to the pot. (Also, discard the bones!)

If you can't find ham bones, look for ham hocks. These tend to have less meat than the ham bones, but work just as well for adding flavor and richness. Smoked turkey legs are another good, low-cost substitute.

Some Favorite Recipes for Cooking Ham Bones:

Ham Bone, Greens, and Bean Soup
Cuban Black Bean Soup
Minnesota Wild Rice and Mushroom Soup
Black-Eyed Pea Soup with Andouille and Collards
Lentil Soup

Do you ever cook with ham bones? What are your favorite recipes?

Related: Ham or Vegetarian? Two Ways to Make Split Pea Soup

(Image: Emma Christensen)

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