Ep 6. Meatless Marvels

In the twelfth season of the popular cooking show, The Pioneer Woman, episode six titled "Meatless Marvels" is all about creating delicious and healthy vegetarian dishes that are packed with flavor. Host and cook, Ree Drummond takes her fans on a culinary journey with her easy-to-follow recipes and cooking tips that cater to both the palate and the diet.

The episode starts with Ree introducing us to her hearty, meatless chili recipe. She emphasizes that it's a perfect dish for a chilly day or if you're in the mood for something filling and comforting. Ree starts by sautéing onions and garlic in a pot before adding diced tomatoes and kidney beans, followed by a mix of spices such as chili powder, cumin, and oregano. Along with this, she includes a mix of bell peppers, jalapenos, and fire-roasted diced tomatoes to give the chili an extra kick. Ree is quick to mention that this recipe can be adapted to suit individual tastes, with the addition of extra veggies or different spices.

Next up is the flavorful and filling butternut squash lasagna that Ree dishes up. She starts by sauteing onions and garlic in a pan before adding freshly diced butternut squash and cooking it until it's soft. Ree then layers cooked lasagna noodles, the butternut squash mixture, cheese, and pasta sauce in a baking dish, with the layering process repeated until the dish is full. She then covers the dish with foil and bakes it for 30 minutes at 350 degrees. Ree adds that this dish is perfect for family dinners or even for freezing for later use.

Ree also creates a classic stuffed mushrooms recipe, but with a few twists. She starts by scooping out the flesh from the mushrooms and stuffing them with a mixture of cream cheese, grated parmesan, garlic, and spices. After drizzling the mushrooms with olive oil, Ree bakes them in the oven for around 20 minutes until they're golden brown. She suggests serving these as an appetizer or a light snack.

Another dish that Ree demonstrates is her healthy and vibrant green salad. This recipe features an array of green veggies including baby spinach, kale and broccoli, as well as crunchy bites of cucumber and bell pepper. Ree suggests that this salad is a great accompaniment to any meal, or even as a light lunch. She then goes onto making a flavorful vinaigrette that includes a mix of balsamic vinegar, honey, Dijon mustard, and olive oil.

Lastly, Ree whips up a delicious and indulgent mushroom risotto. She starts by sautéing mushrooms and diced onions in a large pot before adding rice. Ree emphasizes that it's crucial to keep stirring the rice while adding the vegetable broth, which not only ensures the rice is creamy but also helps release the natural starch from the grains. Ree then finishes off the dish with freshly grated parmesan cheese and parsley.

As with every episode of The Pioneer Woman, Ree brings her warmth and love of cooking into every dish she creates. The "Meatless Marvels" episode is perfect for those looking for healthy yet delicious vegetarian recipes, and as always with The Pioneer Woman, the directions and ingredients are easy to follow and accessible for all home cooks.