Soup, Salad, and Breadsticks
In my house, we eat a lot of meat. Pork chops, bacon, sausage, chicken, steak, roast, hamburger, bologna, ham, salami … the list goes on and on.
Yes, I will admit, we are one of those households that eats meat for two out of three meals every day. But I’ve been thinking it would be a good idea to have some meals in my repertoire that don’t involve meat.
Why would I want to eat a meal without meat when bacon tastes so, so good?
I know that’s what my husband wonders. And if I wanted to serve a meal without meat, I knew I’d have to make it a meal so tasty that Chris wouldn’t even notice there was no steak or pork chop on his plate.
Back to why I would want to prepare a meal with no meat main dish: First, meat costs a lot, and there are times at the end of the month when nothing is on sale and I could save a little money if I didn’t have to run out to the store to buy high-priced chicken or beef or whatever. Second, eating meat makes calories add up fast, and I like to have some “light” suppers on my list for days when I’ve had a big lunch or when I’d like to indulge a little for dessert after supper. Third, I know that decades ago, people ate a lot of meals without meat, largely because of reason #1 above (they couldn’t afford it), and now and then I like to experience what things were like for previous generations. Although I must admit my personal journey back in time would only be a partial historical re-creation; I wasn’t planning to shut off our electricity or move the bathroom out to the backyard for the night of the big Meatless Dinner.
Anyway, for my meatless meal experiment, I settled on a menu of soup, salad, and homemade breadsticks. I figured, if the breadsticks and soup turned out great, we could stuff ourselves with bread and allow the aroma of the chicken stock-based soup to fool our brains into thinking we’d feasted on chicken.
Would it work?
My Joy of Cooking includes a simple recipe for stracciatella, or Italian parmesan and egg soup that I decided to try. It’s essentially a deconstructed matzo ball soup, with egg, parmesan, breadcrumbs, and spices cooked just a couple of minutes in a simmering chicken stock.
Garnished with the magical spice nutmeg, my current favorite, the soup turned out pretty yummy. No, it wasn’t filling, but for that purpose we had—oh, yes!—steaming, buttery, parmesan-sprinkled hot homemade breadsticks.
They were beautiful. They smelled heavenly. They tasted delicious. And, as Chris pointed out, they looked, smelled, and tasted a fair bit like Crazy Bread from Little Caesar’s, the cheapest pizza chain in America.
“Is that a compliment?” I asked. I wasn’t sure.
“Well, you love Crazy Bread,” he said.
It’s true, I do.
I ate four breadsticks, one bowl of soup, and a simple side salad. And guess what? I did not miss the meat. I really didn’t.
But I have a confession to make.
While the chicken stock was coming to a simmer, while the breadsticks were baking, before the salads were made, I got worried that Chris would freak out when he figured out there wasn’t any meat for dinner. So I sliced up some summer sausage to put on his plate next to the soup. And I ate a slice myself. So help me, I did.
Below are the recipes needed to make for this simple soup and homemade breadsticks (which, incidentally, reheated well for a meal the next day).
I have left out any reference to the pre-meal summer sausage snack. I was weak … but you don’t have to be.
Italian Parmesan and Egg Soup (Stracciatella)
A Roman specialty, stracciatella derives its name from the word straccetti, little rags—describing the strands of egg that float in the broth.
Bring to a simmer in a medium saucepan:
3 cups chicken stock
Meanwhile, whisk together until blended:
1 large egg
1 ½ tablespoons grated Parmesan cheese
1 tablespoon dry unseasoned breadcrumbs (I had only Italian breadcrumbs and used them instead)
2 tablespoons chopped fresh parsley (I didn’t have any so I left this out)
1 small clove garlic, finely minced
Stir this mixture rapidly into the simmering stock and stir until the egg is set, 30 to 60 seconds. Garnish with:
Freshly grated or ground nutmeg or grated lemon zest
Ladle into warmed bowls
Homemade Pizza or Breadstick Dough (from Aunt Marilyn Hill)
1 1/3 cup warm water
1 pkg (2 ¼ tsp yeast)
1 ½ tsp salt
2 tbsp oil
3 ½ cups all-purpose flour
Dissolve yeast in water. Stir in salt, sugar, and oil. Add flour one cup at a time. Mix well. Add ½ cup flour if dough is too sticky. Allow to rise for 30–45 minutes. (You may freeze the dough at this point.)
For breadsticks (from Our Best Bites):
Remove dough from bowl and place on a lightly floured surface. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close.
Cover pan and allow dough to rise for another 30 minutes. When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10–12 minutes or until golden brown. Rub some butter on top of the breadsticks (just put a Ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt. Or you could sprinkle them with cinnamon sugar.