5 TYPES OF MEAT &

5 TYPES OF
VEGETABLES
& RECIPES WITH
BOTH

8B
English

MEAT
Meat is animal fl esh that is used as food. Most often,
this means the skeletal muscle and associated fat and
other tissues, but it may also describe other edible
tissues such as organs and off al.

 In commerce, meat is
generally used by the meat
packing industry in a more
restrictive sensethe fl esh
of mammalian species (pigs,
cattle, lambs, etc.) raised
and prepared for human
consumption, to the
exclusion of fi sh, poultry,
and other animals. Usage
varies worldwide by culture,
and some countries such as
India have large populations
that avoid the consumption
of all or most kinds of meat.

LAMP MEAT
Lamb is a succulent meat that needs minimal preparation to
enjoy its delicate fl avor. Ranchline All-Natural lamb is raised
north of Roswell, New Mexico, at Felix River Ranch in a natural
environment that consists of open ranges with natural grasses
and humane husbandry practices.
With cooking options including grilling, broiling and roasting,
Ranchline All-Natural Lamb is your answer to providing your
family an excellent choice when you desire red meat. Our
prod ucts are naturally lean. The meat is outrageously tender.
You can rest assured that lamb is a good source of iron, zinc
and vitamin B-12. Also, most cuts of lamb are naturally low in
fat and cholesterol.
Check out our recipe and wine pairing information to fi nish off
a terrifi c menu including Ranchline All-Natural Lamb.
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ROASTED RACK OF LAMP

Ingre die n ts

1 /2 cup fre sh bre ad cr umbs

2 table sp oons mince d garlic
2 table sp oons choppe d fre sh ros emar y
1 te as poon salt
1 /4 teaspoon black p e ppe r
2 table sp oons olive oil

1 (7 bone ) rack of lamb,

trimme d an d fren che d

1 te as poon salt

1 te as poon black pe ppe r

2 table sp oons olive oil

1 table sp oon Dijon mustard

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 Directions
Preheat oven to 450 degrees F (230 degrees C). Move
oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary,

1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2
tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2
tablespoons olive oil in a large heavy oven proof skillet
over high heat. Sear rack of lamb for 1 to 2 minutes on all
sides. Set aside for a few minutes. Brush rack of lamb with
the mustard. Roll in the bread crumb mixture until evenly
coated. Cover the ends of the bones with foil to prevent
charring.

Arrange the rack bone side down in the skillet. Roast the
lamb in preheated oven for 12 to 18 minutes, depending on
the degree of doneness you want. With a meat
thermometer, take a reading in the center of the meat after
10 to 12 minutes and remove the meat, or let it cook
longer, to your taste. Let it rest for 5 to 7 minutes, loosely
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covered, before carving between the ribs.

POULTRY MEAT
Poultry are domesticated birds kept by humans for
the purpose of producing eggs, meat, and/or feathers.
These most typically are members of the superorder
Galloanserae (fowl), especially the order Galliformes
(which includes chickens, quails and turkeys) and the
family Anatidae (in order Anseriformes), commonly
known as "waterfowl" (e.g. domestic ducks and
domestic geese). Poultry also includes other birds
which are killed for their meat, such as pigeons or
doves or birds considered to be game, like pheasants.
Poultry comes from the French/Norman word, poule,
itself derived from the Latin word Pullus, which means
small animal

SPICY CHICKEN SOUP

ingredients

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
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 1 (1 6 ounce ) jar chun ky salsa

2 (1 4.5 ou nce ) cans pe ele d and dice d tomatoe s

1 (1 4.5 ou nce ) can w hole p ee le d tomatoe s

1 (1 0.75 ounce ) can con de nse d tomato soup

3 table spoons chili powde r

1 (1 5 ou nce ) can wh ole ke rne l corn, drained

2 (1 6 ou nce ) can s ch ili be ans, undr aine d

1 (8 ounce ) c ontaine r sour cre am

Dire ctions
In a larg e pot ove r me dium he at, c ombin e wate r , chicke n ,
salt, p eppe r, garlic powde r , parsley, onion pow de r and bouillon
cub es . Brin g to a boil, th en re duce he at and s imme r 1 hour, or
until chicke n juice s run cle ar. Re move chicke n , re se rve broth.
Shre d chicke n .

In a larg e pot ove r me dium he at, c ook onion and garlic in

olive oil until sligh tly brown e d. Stir in salsa, dice d tomatoe s,
whole tomatoe s, tomato soup, chili pow de r, corn , chili b e an s,
sour cre am, shre dde d chicke n and 5 cups broth. Simme r 3 0
minu te s.

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PORK MEAT
Pork is the culinary name for meat from the domestic pig
(Sus domesticus), which is eaten in many countries. It is
one of the most commonly consumed meats worldwide,
with evidence of pig husbandry dating back to 5000 BC.
Pork is eaten in several forms, mostly cooked. Pork can
also be processed into diff erent forms, which may also
extend the shelf life of the product, with the resultant
products being cured (some hams, including the Italian
prosciutto) or smoked or a combination of these methods
(other hams, gammon, bacon or pancetta). It is also a
common ingredient in sausages. Charcuterie is the branch
of cooking devoted to prepared meat products, many from
pork. However, by some defi nitions, "pork" denotes only
fresh pig meat
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13

CARAMEL APPLE PORK CHOPS

Ingredients

4 (3/4 inch) thick pork chops

1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
3 tablespoons pecans (optional)

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 Directions
Preheat oven to 175 degrees F (80 degrees C).
Place a medium dish in the oven to warm.

Heat a large skillet over medium-high heat.

Brush chops lightly with oil and place in hot pan.
Cook for 5 to 6 minutes, turning occasionally, or
until done. Transfer to the warm dish, and keep
warm in the preheated oven.

In a small bowl, combine brown sugar, salt and

pepper, cinnamon and nutmeg. Add butter to
skillet, and stir in brown sugar mixture and apples.
Cover and cook until apples are just tender.
Remove apples with a slotted spoon and arrange
on top of chops. Keep warm in the preheated oven.

Continue cooking sauce uncovered in skillet,

until thickened slightly. Spoon sauce over apples
and chops. Sprinkle with pecans.

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BEEF CATTLE MEAT

Beef cattle are cattle raised for meat production (as
distinguished from dairy cattle, used for milk
production). The meat of cattle is known as beef. When
raised in a feedlot cattle are known as feeder cattle.
Many such feeder cattle are born in cow-calf
operations specifi cally designed to produce beef
calves. While the principal use of beef cattle is meat
production, other uses include leather, and products
used in shampoo and cosmetics.

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17

GARLIC PRIME RIB

Ingredients

1 (10 pound) prime rib roast

10 cloves garlic, minced
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons dried thyme

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 Directions
Place the roast in a roasting pan with the fatty side
up. In a small bowl, mix together the garlic, olive oil,
salt, pepper and thyme. Spread the mixture over the
fatty layer of the roast, and let the roast sit out until
it is at room temperature, no longer than 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Bake the roast for 20 minutes in the preheated

oven, then reduce the temperature to 325 degrees F
(165 degrees C), and continue roasting for an
additional 60 to 75 minutes. The internal temperature
of the roast should be at 145 degrees F (53 degrees
C) for medium rare.

Allow the roast to rest for 10 or 15 minutes before

carving so the meat can retain its juices.

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FISH
There is a debate being waged by many that
challenges whether fi sh fi llets are meat or not. This
may sounds silly to some, but it is being debated.
Some vegetarians eat fi sh, citing that they are
allowed to because fi sh is either not meat, or not an
animal. I believe the more accurate term for this sect
is Pescatarian. Fish are clearly an animal and the
tasty fi llets that they carry on their sides are made of
protein, aka meat. I will discuss this a little bit further
below.

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FISH TACOS
I n g re d i e n t s

1 c up a l l - p u r p o s e fl o u r
2 t a b l e s p o o n s c o rn s t a rc h
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 c up b e e r
1/2 cup plain yogurt
1/2 cup mayonnaise
1 l i m e , j ui c e d
1 jalapeno pepper, minced
1 teaspoon minced capers
1 / 2 t e a s p o o n d r i e d o re g a n o
1 / 2 t e a s p o o n g ro u n d c u m i n
1/2 teaspoon dried dill weed
1 t e a s p o o n g ro u n d c a y e n n e p e p p e r
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 1 q u a r t oi l f o r f r y i n g

1 p o u n d c o d fi l l e ts , c u t i n to 2 to 3 o u n c e p o r ti o n s

1 ( 1 2 o u n c e ) p a c ka g e c o rn to r ti l l a s

1/ 2 m e d i u m h e a d c a b b a g e , fi n e l y s h re d d e d
D i re c t i o n s
To m a ke b e e r b a tte r: In a l a rg e b o w l , co m b i n e fl o u r ,
c o rn s t a rc h , b a ki n g p ow d e r , a n d s a l t. B l e n d e g g a n d b e e r , t h e n
q u i c k l y s t i r i n t o t h e fl ou r m i x tu re ( d o n 't w o rr y a b o u t a f e w
lumps).

To m a ke w h i t e s a u c e : I n a m e d i u m b o w l , m i x tog e th e r
y o g u r t a n d m ay o n n a i s e . G r a d u a l l y s t i r i n f re s h l i m e j u i c e u n ti l
c o n s i s t e n c y i s s l i g h tl y r u n n y. S e as on w i th j al a p e n o, ca p e r s ,
o re g an o, c u m i n , d i l l , a n d c ay e n n e .

H e a t oi l i n d e e p -f r y e r to 375 d e g re e s F ( 19 0 d e g re e s C ) .

D u s t fi s h p i e c e s l i g h tl y w i th fl o u r. D i p i n to b e e r b a tte r , an d
f r y u n t i l c r i s p a n d g ol d e n b ro w n . D r a i n o n p a p e r to w e l s .
Li g h tl y f r y t or t i l l as ; n o t too c r i s p . To s e r v e , p l a c e f r i e d fi s h i n
a to r t i l l a , an d t o p w i th s h re d d e d c a b b a g e , a n d w h i te s au c e .

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VEGETABLE
The noun vegetable means an edible plant or part of a
plant, but usually excludes seeds and most sweet fruit. This
typically means the leaf, stem, or root of a plant but also
includes some fruits as well (such as squash).
In a non-biological sense, the meaning of this word is
largely based on culinary and cultural tradition. Therefore,
the application of the word is somewhat arbitrary and
subjective. For example, some people consider mushrooms
to be vegetables even though they are not biologically
plants,while others consider them a separate food category.
Some vegetables can be consumed raw, some may be eaten
cooked, and some must be cooked in order to be edible.
Vegetables are most often cooked in savory or salty dishes.
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ROASTED VEGETABLES
Ingredients

1 small butternut squash, cubed

2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
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 Directions
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell
peppers, sweet potato, and Yukon Gold potatoes.
Separate the red onion quarters into pieces, and add
them to the mixture.

In a small bowl, stir together thyme, rosemary,

olive oil, vinegar, salt, and pepper. Toss with
vegetables until they are coated. Spread evenly on a
large roasting pan.

Roast for 35 to 40 minutes in the preheated oven,

stirring every 10 minutes, or until vegetables are
cooked through and browned.

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VEGETABLE QUESADILLAS
Ingredients

4 cups fresh broccoli fl orets

2 small sweet red pepper, julienned
1 jalapeno pepper, seeded and chopped
1 tablespoon minced fresh cilantro
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon canola oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
12 (6 inch) fl our tortillas
1 1/2 cups shredded reduced-fat Mexican cheese blend
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 Directions
In a 1-1/2-qt. microwave-safe dish, combine the
fi rst nine ingredients. Cover and cook on high for 5
minutes or until vegetables are tender.

Divide vegetable mixture evenly over 6 tortillas;

sprinkle with cheese. Top each with remaining
tortilla. Place a fi lled tortilla on a microwave-safe
plate; cover with a piece of waxed paper. Microwave
on high for 30-45 seconds or until cheese is melted.
Repeat with remaining quesadillas. Cut each
quesadilla into wedges.

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VEGETABLE FOCACCIA
ngredients

2 c u p s b r e a d fl o u r
1 (.25 ounce) packa ge quick-ris e ye as t
1 teaspoon salt
1 c up wa rm w ater (120 to 130 degrees F)
1 tablespoon olive or canola oil
TOPPING:
3 plum tomatoes, chopped
5 medium fres h mushroo ms , sliced
1/2 cup c hopped green pepper
1/2 cup sliced ripe olives
1/4 cup chopped onion
3 tablespoons olive or canola oil
2 t e a s p o o n s re d w i n e v i n e g a r o r c i d e r v i n e g a r
3/4 teaspoon salt
1/4 teaspoon garlic powder
1 / 4 t e a s p o o n d r i e d o re g a n o
1/4 teaspoon pepper
2 teaspoons cornmeal

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 Directions
In a mixing bowl, combine 2 cups fl our, yeast and
salt. Add water and oil; beat until smooth. Stir in
enough remaining fl our to form a soft dough. Turn
onto a fl oured surface; knead until smooth and
elastic, about 4 minutes. Cover and let rest for 15
minutes. Meanwhile, in a bowl, combine the
tomatoes, mushrooms, green pepper, olives, onion,
oil, vinegar and seasonings.

Coat a 15-in. x 10-in.x 1-in. baking pan with

nonstick cooking spray; sprinkle with cornmeal. Press
dough into pan. Prick dough generously with a fork.
Bake at 475 degrees F for 5 minutes or until lightly
browned. Cover with vegetable mixture. Bake 8-10
minutes longer or until edges of crust are golden.

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VEGETABLE TOSTADAS
Ingredients
1 (10.75 ounce) can Campbell's Condensed
Cheddar Cheese Soup

1/4 cup milk

1 medium tomato, chopped

1 medium green pepper, chopped

2 green onions, sliced

1 jalapeno pepper, seeded and fi nely chopped

6 (6 inch) fl our tortillas

1/4 cup Pace Chunky Salsa

Sour cream

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 Directions
Heat the oven to 400
degrees F. Stir the soup, milk,
tomato, green pepper, onions
and jalapeno pepper in a
medium bowl.

Place the tortillas onto2

large baking sheets. Spread
about 1/3 cup soup mixture
onto each tortilla to within 1/2inch of the edge.

Bake for 10 minutes or until

the tortillas are crisp. Cut the
tostadas into wedges. Serve
with the salsa and sour cream.

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PASTA WITH VEGETABLES

Ingredients

1/3 cup olive oil

2 tablespoons red wine vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 carrots
1 1/2 cups broccoli fl orets, lightly steamed or blanched
4 cups uncooked rotini pasta
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 Directions
Mix together the oil, vinegar, basil, oregano, salt and
pepper. Set aside.

Bring a large pot of salted water to boil; add rotini and

bring to a boil again. Cook until rotini is al dente; drain well.
Return the rotini to the pot.

While rotini is cooking heat oil in a frying pan and saute

red bell pepper, green bell pepper, garlic and carrots. Cook
until vegetables are softened. Place the broccoli in the
frying pan and cook another 2 minutes.

Pour the cooked vegetables into the pot with the pasta.
Pour the vinaigrette over the pasta and vegetables. Toss to
distribute vegetables and vinaigrette evenly

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