Monday, August 22, 2011

A Brain Teaser for Meatless Monday

I am under no great misconception that my little blog is being read by anyone besides my mom, hubs, and a couple of fabu friends. The whole point of the blog is more to learn about the fine art of blogging instead of becoming the next - oh - Julie & Julia (which I have heard about 10,000 times). The blog was an afterthought born from my challenge, and I'm just testing out different techniques to see what sticks.

SO, imagine my surprise when I rec'd a DM from one of my recipe resources today, asking me NOT to post specific ingredients or directions from their recipes. WTF? First of all, I don't think I'm doing anything unethical or illegal - I source/credit every single recipe, link to it, and have said from the very first post that I do not make up my own recipes, I just follow directions. I am NOT trying to claim a single recipe as my own.

That, dear readers, leads to today's brain teaser - am I doing something wrong? Don't scores of other bloggers with way more traffic than do the same exact thing on a daily basis? What would you do? I do not want to stop posting recipes, and I won't stop using that source, so I'm feeling a little stuck. Thoughts?

Vegetarian Bolognese with Whole-Wheat Penne
Source: Cooking Light, December 2009

  • 1/4 c. dried porcini mushrooms
  • 1 tbsp olive oil
  • 1.5 c finely chopped onion
  • 1/2 c. finely chopped carrot
  • 1/2 c. finely chopped celery
  • 8-oz package cremini mushrooms, finely chopped
  • 1/2 c. dry red wine
  • 1/4 c. warm water
  • 1/2 tsp salt (skip)
  • 1/2 tsp pepper (skip)
  • 1, 28oz can crushed tomatoes with basil, undrained
  • 1 (2-inch) piece parmigiano-reggiano cheese rind (skip - wasn't sure what a cheese rind was)
  • 12oz whole-wheat penne pasta
  • 1/3 c. shaved parm-reggiano cheese (I used romano)
  • Place dried mushrooms in a spice or coffee grinder, process until finely ground.
  • Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery and mushrooms; saute 10 minutes. Add wine, simmer 2 minutes or until liquid almost evaporates. Add warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat and simmer 40 minutes. Keep warm. Remove rind, discard.
  • Cook pasta according to package directions, omitting salt and fat. Place 1 c. pasta in 6 bowls, top each portion with 3/4 c. sauce and about 1 tbsp cheese.
Yield: 6 servings
Per serving: Calories: 334; Fat: 7.2g (2.1 sat, 2.5 mono, 1.9 poly); Protein: 14.8g; Carb: 57.7g; Fiber: 9.7g; Chol: 9mg; Iron: 3.3g; Sodium: 542mg; Calc: 156mg

Despite the whole dried mushroom/grinder/pain-in-the-butt step, and all of the chopping this required, once it was prepped, this was fairly easy. The sauce turned out really well - and both boys (and I) gave this one a thumbs up.

Yes, this is really one serving!


  1. Screw 'em! We'll never stop posting those scrumdilicious Clean Eating recipes! Fight the power!

  2. Hello, I am no expert at the question you have posed and have only be blogging for just over a year. But I generally see people adapting recipes, noting their adjustments (even if minor) then crediting the source. Duplicate content can be an issue on Google and maybe that is what they fear?
    As an example, I am a contributor for a food magazine and I have my site as well. I am encouraged by my Editor to re-post my articles on my site. When I do this I make minor adjustments as to not flag either article.
    I don't know if this was helpful or not...anyway I hope you work it out to your satisfaction. And on another note, I do not know who the person was but don't let them intimidate or hurt you :)

  3. Thanks Magic of Spice for the support!