MONDAY MORNING RECIPE POST - GREEK MEATBALL BOWL WITH TZATZIKI, RICE AND FRESH VEGGIES - 4 SERVINGS

This came from a food blog called Umami Recipes. I found the original here. I have been very interested in similar meals. My dear other half, when I showed him the ingredients, said he would give it a try. 

Greek Meatball Bowl with Tzatziki, Rice & Fresh Veggies

4 servings

For the Greek Meatballs:

500g (about l pound 2 ounces) ground beef or lamb, or a mix of both (we used ground turkey)

1/4 cup breadcrumbs (or almond flour for gluten free)

1 egg

2 cloves garlic (minced)

1/4 cup red onion, finely chopped

1 tablespoon fresh parsley (chopped)

1 tablespoon fresh dill (chopped)

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and pepper to taste

For the Tzatziki Sauce:

1/2 cup Greek yogurt

1/4 cup cucumber (grated and it is important to squeeze out all the excess water)

1 garlic clove (minced)

1 tablespoon olive oil

1 tablespoon fresh dill (chopped)

Juice of 1/2 lemon

Salt and pepper to taste

For the Bowl Base:

2 cups cooked fresh Jasmine, basmati or cauliflower rice

For the Fresh Veggies:

1 cup cherry tomatoes (halved)

1 cup cucumbers (sliced)

1/2 cup red onion (thinly sliced)

For Garnish (Optional)

1/4 cup crumbled feta cheese

1 tablespoon olive oil drizzle

Lemon wedges for serving

Make the meatballs: 

In a large bowl, combine ground meat, breadcrumbs, egg, minced garlic, red onion, parsley, dill, oregano, cumin, salt and pepper. Mix well until evenly combined. Roll into small meatballs (about 1-1/2 inches in diameter.

Cook the meatballs:

Heat a skillet over medium heat and add a drizzle of olive oil. Cook the meatballs for 8 to 10 minutes, turning occasionally, until browned on all sides and fully cooked through. 

Alternatively, bake them at 400°F (200°C), flipping halfway through.

Prepare the Tzatziki Sauce:

In a small bowl mix Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, salt and pepper. Stir well and chill in the fridge until ready to serve.

Assemble the Bowl:

Divide the cooked rice among 4 bowls. Top each with meatballs, cherry tomatoes, cucumber slices and red onion.

Drizzle and Garnish:

Drizzle with tzatziki sauce, sprinkle with crumbled feta cheese, and finish with a drizzle of olive oil. Serve with lemon wedges for an extra burst of flavor.

Notes: for a lighter option, swap rice with quinoa, farro or mixed greens. 

Add Kalamata olives or roasted bell peppers for more Mediterranean flavors.

Make it dairy-free by using a plant-based yogurt for the tzatziki.

What did we think? Gregg said he thought it was excellent, that he would definitely enjoy this again. A keeper! It was very good and was a refreshing meal for a hot, muggy day. I thought I would enjoy it but didn’t realize how much. 

There was enough for another meal and it tasted even better than the day before. The flavors probably had a chance to become even more flavorful. It also helped that we were able to enjoy the meal with very little effort the second time.

It was hubby's idea to add the pieces of fresh pineapple to the bowl. Being pineapple lovers, I thought it was a great addition. 

Tzatziki is a favorite of ours.

We forgot the feta cheese, olive oil and lemon wedges for the garnish, but we didn’t miss them. 

Below is the full address of the recipe's website, if you prefer to copy and paste rather than use the link at the beginning.

https://www.umami.recipes/recipe/6boZC0ApXBK1rrerpjyd

If you have any questions, please let me know in the comment section and I will do my best to answer.

Thanks for looking, have a great week and

Bon Appétit!

MONDAY MORNING RECIPE POST - BREAKFAST BOWL - VERY HEALTHY

I wanted to start off the week with a healthy meal and not being a fan of a lot of the ingredients, Gregg went a different way. This for some would be a very bland meal if you are used to lots of flavors, but there are times I enjoy a healthy and even a bland meal. I intend to do it again sometime and that's why I am putting it on here. It might not be your cup of tea either so you may want to skip. 

There is a lot of preparation so I started cutting up vegetables the night before and getting everything measured out. 

Gregg came down the next morning to the smell of cooked eggshells and beets and broccoli cuttings in the trash, which I had forgotten to throw out before I went to bed late. These being his least favorite things to greet the nostrils at any time of the day, let alone a whiff first thing in the morning, or mine either for that matter. I won’t forget next time, no matter what it is.

The recipe comes from Eating Well and the link to the original recipe can be found here.

Roasted Vegetable Breakfast Grain Bowl

Serves 6

1 small acorn squash, peeled, seeded and coarsely chopped (about 4 cups)

2 small red beets, peeled and cubed (3/4 inch - about 2 cups)

4 tablespoons extra virgin olive oil, divided

1-1/2 teaspoons salt, divided

3/4 teaspoon ground cumin, divided

3/4 teaspoon smoked paprika, divided

3/4 teaspoon pepper, divided

1 medium head broccoli, cut into florets (1-1/2 inch - about 4 cups)

6 large eggs

6 tablespoons tahini

1/4 cup lemon juice (from 2 to 3 lemons, depending on size) 

2 tablespoons water

2 cloves garlic, grated

3 cups cooked quinoa

1 (15-ounce) can no-salt-added black beans, rinsed

Preheat oven to 425 degrees F. with racks in top and bottom third positions (see my note below).Toss chopped squash, cubed beets, 2 tablespoons oil and 1/2 teaspoon each salt, cumin, smoked paprika and pepper together on a large, rimmed baking sheet until evenly coated; spread in an even layer. Roast on the bottom rack, stirring once, until lightly browned and tender, about 30 minutes.

Meanwhile, toss broccoli florets with the remaining 2 tablespoons oil, 1/2 teaspoon salt and the remaining 1/4 teaspoon each cumin, smoked paprika and pepper on another large, rimmed baking sheet until evenly coated; spread in an even layer. Roast on the top rack until browned and tender, about 15 minutes.

Meanwhile, bring a medium saucepan of water to a boil over high heat and set a medium bowl of ice water next to the stove. Gently use a spoon to lower 6 eggs into the boiling water; reduce heat as needed to maintain a steady simmer. Simmer gently stirring occasionally, for 6 minutes. Transfer to the ice bath; let cool for 2 minutes. Drain the eggs and set aside.

Whisk 6 tablespoons tahini, 1/4 cup lemon juice, 2 tablespoons water, grated garlic and 1/4 teaspoon salt together in a small bowl until creamy and smooth.

Stir 3 cups cooked quinoa and the remaining 1/4 teaspoon salt together in a medium bowl; divide among 6 bowls. Top with black beans, roasted squash mixture and roasted broccoli. Peel the eggs under running water, discarding shells; cut each egg in half lengthwise and place on top of the breakfast bowls. 

Drizzle each bowl with the tahini mixture.

To make ahead:

Make the eggs and refrigerate in their shells in an airtight container for up to 2 days. Gently reheat in warm-hot (not boiling) water. 

Make the tahini sauce and refrigerate in an airtight container for up to 2 days.

I enjoyed it and will make again. Gregg looked at it and said, "Nuh-uh!" Lol! 

It all depends on your individual tastes. 

I found it a lot of prep work and started the night before. Made it a lot easier and I am glad for the leftovers to last me a couple of days.

I also am trying a few anti-inflammatory meals, and this is one of them.

I made a few short cuts. I couldn't find any fresh acorn squash in our supermarket, nor frozen. I substituted a packet of frozen, cubed butternut squash. 

Not wanting to turn the oven on because it's way too hot for that, I steamed the veggies on the stove top. When the weather turns in the autumn, I will make this again using the exact directions.

Hopefully I have explained everything properly but if anything looks a bit off (it's almost midnight and I wanted to get this published in time for tomorrow so have rushed a bit), let me know in the comment section.

Added note: Gregg discovered later that he liked the Tahini Dressing as a dip for his Triscuit crackers. It was quite good. 

I have written the whole address out below for you to copy and paste if you prefer.

https://www.eatingwell.com/roasted-vegetable-breakfast-grain-bowl-8742347

Thanks for looking and 

wishing you all a great week.

MONDAY MORNING RECIPE POST - THAI CHICKEN SALAD WITH SPICY PEANUT SAUCE

One of those weeks of no fixing new recipes so I am relying on my archives. I found this one which I remember liking very much. Not the prettiest presentation but if you care to look at the food blog where I got it from, the link is below and it will give you a better idea of what it should look like. Everything else on here is from June 2014.

I felt it was time for a main dish salad and found this delicious recipe at My Kitchen Escapades, recipe index at this link.  You can click here to go to see the original recipe.  If you enjoy food sites there are other wonderful dishes for you browse through.

Thai Chicken Salad with Spicy Peanut Sauce

Serves 8

Chicken Marinade:

1/2 cup vegetable oil

2 tablespoons vinegar

1/4 cup sugar or 2 tablespoons Truvia or sweetener you prefer in equivalent measure

1 clove garlic, minced

1/2 bunch cilantro, chopped

1 lime, juiced

Dash of salt and pepper

4 boneless, skinless chicken breasts, about 2-1/2 pounds total

Salad:

2 hearts of romaine, chopped

1/2 large head of Napa cabbage, chopped

1 cucumber, peeled, seeded and chopped

2 carrots, shredded

1 red bell pepper, chopped

5 green onions, chopped

1/2 bunch cilantro, chopped

1 cup salted peanuts

Dressing:

1/4 cup rice vinegar

1/4 cup Thai sweet red chili sauce

1 teaspoon sesame oil

1/2 teaspoon sugar or Truvia

Pinch of salt and pepper

Peanut Sauce

1/4 cup natural peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon Thai sweet red chili sauce

2 tablespoon water

In a Ziploc bag combine all the ingredients for the chicken marinade. Squeeze the bag a few times to blend together really well. Place in the fridge for at least 4 hours.  

Cook the chicken either on a hot grill, 6 to 8 minutes on each side, or in a 350 degree oven for 40 minutes. Allow it to cool a bit, then chop up all the chicken into bite-sized pieces.

Combine all the salad ingredients in a large bowl, except for the peanuts, then add the chicken.  

Combine all the dressing ingredients then pour over the salad. Toss until the salad is evenly coated with the dressing. Put into individual salad bowls to serve.

Stir together the ingredients for the peanut sauce in a small bowl. If the sauce is too thick to drizzle, add a little more water.  Generously drizzle peanut sauce over each serving of salad, then top with the peanuts.  

What did we think of this dish?  Very much enjoyed. The flavors in this recipe are subtle and delicious.

I always use a hot-house cucumber, the kind you don't have to seed.  I prefer it to regular cucumbers.  

There was quite a bit of preparation but I started early. It helps to get all the ingredients chopped up and everything measured out before you start putting the recipe together. I learned this late in life!  

Lots of leftovers.  We will be eating this again tomorrow, and probably the next day.  

I thought of halving all the ingredients next time as there is just the two of us, unless we are having people over.  But my dear other half feels confident that he can eat this for the next three days.  I guess we have a winner.

I wish you all a great week and

thanks for stopping by.

Bon Appetit!

MONDAY MORNING RECIPE POST - COBB SALAD

Last week I didn’t make any new recipes but I found an old one to share. A bit jumbled up in the photo, but it was very tasty. It has been years since I published the original recipe. The link is no longer working and the website where I found it has disappeared. 

Cobb Salad

Serves 6

1 boneless and skinless chicken breast half
2 large eggs
3 slices turkey bacon
1 head romaine lettuce, stalk and tough out leaves removed and sliced crosswise into 3/4-inch wide
strips (about 6 cups)
1 cup chopped fresh watercress
3 tomatoes, chopped into 1/2-inch pieces (about 1-1/2 cups)
1/2 small ripe Hass avocado, peeled, pitted and cut into 1/2 inch pieces (about 1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh chives
1 ounce blue cheese, crumbled
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1/2 teaspoon freshly ground pepper

Bring a medium saucepan of water to a boil.  Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes.  Transfer to a plate and cut into 1/2-inch cubes; set aside.

Place eggs (still in their shells) in a small saucepan; fill with enough cold water to cover by 1 inch.  Bring to a boil over medium-high heat; turn off heat.  Cover; let stand 11 to 12 minutes.  Transfer to a small bowl and cover with cold water; let cool and peel.  Slice eggs in half lengthwise.  Discard one yolk and pass the other through a fine sieve into a small bowl; set aside.  Slice each egg white into six wedges; set aside.

Cook bacon in a medium sauté pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side.  Transfer to drain on paper towels.  Let cool; roughly chop.

Spread lettuce on a service platter.  Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley and chives in separate rows.

Make the vinaigrette: in a small bowl whisk together cheese, vinegar and mustard.  Slowly whisk in the oil.  Season with pepper.  Drizzle vinaigrette over salad and serve immediately.

(Chicken breast and turkey bacon was used for a leaner version of this salad.  If you prefer you can use roasted turkey breast instead of poached chicken.)

Added note: this is a great main dish salad and I thought it was excellent.  The dressing I have used on other salads.  Easy enough to do as it's one of the simplest I have made.  Instead of mixing the blue cheese in the dressing, I put it on the salad.

I couldn't find watercress in our local supermarket. They had some really good baby butter lettuce which was a good substitute.

I didn't use the hard boiled eggs as one of us can't abide the smell of them cooking, texture or the taste.  It was easy enough to leave them off as there were plenty of other ingredients to enjoy. This is a great recipe for you to add your favorite veggies and replace the not so favorite ones.

Not strictly a Cobb Salad by the traditional sense but excellent and one that went into the make-again folder. 

Thanks for looking and 

wishing you all a great week ahead.

MONDAY MORNING RECIPE POST - ONE POT TERIYAKI NOODLES

Today’s recipe is one I found at 50K Recipes. I couldn’t find the name of the author. It was a very tasty, fast-to-prepare dish. You can find the original here.

2 boneless, skinless chicken breasts (cut into bite-sized pieces)

1/2 green cabbage, shredded

2 carrots, shredded

1 tablespoon olive oil

2/3 cup soy sauce

1/2 cup brown sugar

1/2 teaspoon ground mustard 

1 teaspoon ground ginger

1/2 teaspoon garlic powder

16 ounces spaghetti

3-1/4 cups water

1 tablespoon sesame seeds

Optional garnishes: green onions, sesame seeds

Heat a large skillet over medium-high heat  

Add olive oil and the bite-sized chicken pieces  Cook until the chicken is browned on all sides.

Add shredded cabbage and carrots to the skillet and sauté for about 5 minutes until vegetables begin to soften.

Stir in soy sauce, brown sugar, mustard, ginger and garlic powder. Mix well.

Add the uncooked spaghetti (breaking in half if preferred) and pour in 3-1/2 cups water.

Cook uncovered for 15 to 18 minutes, stirring occasionally. As the noodles soften, stir more frequently to prevent sticking.

Once the noodles are tender, remove from heat and toss in sesame seeds, or you can leave those out if you prefer.

Serve immediately garnished with green onions and extra sesame seeds if using.

Variations and substitutions were given:

You can replace the cabbage with Napa cabbage, broccoli or snap peas for different textures and flavors.

You can use a different noodle and swap for rice noodles or udon noodles to make it more authentically Asian. (See my note below).

Swap chicken with shrimp, tofu or beef strips. 

Storage: allow leftovers to cool completely before storing  place in an airtight container and refrigerate for up to three days. Reheat on the stovetop or in the microwave, adding a splash of water to maintain the sauces consistency.

Freezing: allow the dish to cool fully, then transfer to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight and reheat with a little water to restore moisture. 

Changes we made:

We had most of the ingredients for this recipe but Gregg bought ramen noodles at Costco the last time he was there. I got the photo from their company  I noticed they had a lot of recipes at this link. The packet he bought had 12 individual packets inside. We used enough packets to make up the amount required for our recipe.

Instead of the sesame seeds, didn’t have those, I used Everything Bagel, which typically uses sesame

seeds, poppy seeds, dried garlic, dried onion and coarse salt. I enjoyed this substitution very much.

Instead of chicken breast we had a roll of minced ground turkey and cooked it following the recipe, but crumbling up in the pan and cooking it until it was browned. 

Instead of chopped cabbage there was a coleslaw mixed cabbage ready and waiting. I added halved cherry tomatoes. I like the idea of adding more veggies, like the carrots for instance which we left out because there was already grated carrots in the coleslaw mix. Maybe diced sweet red pepper. Neither of us are fans of the green ones. Sliced mushrooms would be nice.

I think that’s about it. As always if you have any questions or suggestions, let me know in the comments.

MONDAY MORNING RECIPE POST - BLUE CHEESE STUFFED POTATOES

Today's recipe was found at Our Best Bites hosted by Sara Wells. The original recipe can be found at this link. I had potatoes and blue cheese, plus a couple of ingredients in the fridge I wanted to use up. I typed the ingredients and a request for a recipe in the Google search engine, and this the first one that popped up. There were dozens of others, but I was more than satisfied with the sound of it. If you find Blue Cheese too strong, you can always use your favorite.  I have made this with Cheddar, Swiss and Parmesan. Mozzarella would be nice also.

Blue Cheese Stuffed Potatoes

4 servings - approximately 272 calories per finished potato.

4 medium baking potatoes

1/2 cup sour cream

1 ounce (1/4 cup) crumbled bleu cheese

1/4 cup buttermilk or milk

4 tablespoons real butter cut into chunks

3/4 teaspoon of salt

A few dashes of pepper

1/2 teaspoon garlic powder

8 pieces bacon, cooked crisp and crumbled

Grated cheddar cheese

Preheat oven to 400 degrees F. 

Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin so you will be able to scoop them out later without breaking. There is note about this below the recipe). 

Place potatoes directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done. (See my note below.)

When you take the potatoes out of the oven after roasting, leave them for a while so that they are cool enough to handle, or use an oven mitt if you want to get on with it. If they are large potatoes you can cut them in half for 8 servings. 

Scoop out the insides and place them in a bowl. Add butter, sour cream, bleu cheese, milk, salt, pepper and garlic powder. 

Beat with a hand mixer until fluffy (we used a potato masher as we like a little more texture in ours). Carefully spoon the mixture back into potato shells. 

Place in a baking dish and return to the hot oven. 

Bake for 12-15 minutes. 

Remove and sprinkle bacon and cheddar cheese over each potato and bake an additional 3 to 5 minutes, or until the cheese is melted and bubbly.

Sarah's notes: 

You can make ahead, though these are best right out of the oven. Cook your bacon and shred your cheese. Bake potatoes and whip up your filling. Fill the potato skins and store them, tightly covered, in the refrigerator, until ready to bake. They may need a few extra minutes when baked straight from the fridge. Just wait until they are nice and hot to top with cheese and bacon as described above. 

Store leftover potatoes in an airtight container in the refrigerator up until 3 to 4 days.

You may have some extra filling, especially if making a large batch. You can either store in the fridge to bake up later, or pop into a small, oven-safe dish, top with cheese and bacon, and heat in the oven with the rest of your potatoes.

Changes we made: we forgot to add the cheddar cheese at the end but this did not detract from the taste. They were very yummy!

I hadn't made twice-stuffed potatoes in a long time. Our potatoes were cooked but it would have been better to leave them in for 10 minutes longer. You might not need this but our oven runs on the cooler side. When we scooped them out the first shell we filled, it broke in half. No problem, we 'glued' it together with extra filling.  It would have been easier if the potatoes had been cooked longer, however.

When mixing the potato, add a little of the buttermilk/milk at a time, to gradually get it to the desired consistency. We did not use all of it and had a small amount of liquid left over.

The taste of bleu cheese was in the background and didn't overpower the dish.

We served it with a cob of sweet corn and sweet peas.

Here is the full address in case you would like to copy and paste instead of using the link at the beginning of the page.

https://ourbestbites.com/stuffed-bleu-cheese-potatoes/

It's definitely a keeper. We both forgot how much we enjoyed eating potatoes prepared this way. It made a very nice change.

I have actually frozen twice-baked potatoes in the past, but I would have to look that up to refresh before putting any instructions for the freezer on here.

As always, if you have any questions or tips of your own, let me know in the comment section and I will be happy to answer if I can.

Thanks for looking, 

have a great week and Bon Appetit!

MONDAY MORNING RECIPE POST - 5-INGREDIENT SLOW-COOKER CABBAGE, POTATOES AND SMOKED SAUSAGE

Happy 1st Day of June! Can't believe we are already six months into the year, can you?

Today I am starting with a comforting hot bowl of nourishment, especially as my dear other half came down with the worst cough and cold that he has had in I can’t remember when. He usually never gets sick. As I write this on Friday the 29th, he was finally able to eat something. This bowl of soup he said, felt great for what ailed him. The cold came on very fast. If we had more warning, it would have been a chicken noodle soup, but this was very welcomed. I had put it together the day before. As I look outside, the sun is shining and it feels warmer. Perhaps this is the last bowl of hot soup for a while.

Today’s recipe comes from a food blog called Cooktop Cove, contributing author Morgan Reed. You can find the original recipe at this link. It has been a while since I used the slow-cooker. It is a good thing getting started on dinner early in the day. We used the linguiça that I mentioned a few days ago. It is Gregg’s favorite Portuguese sausage, one of his nostalgia foods from childhood. I was surprised how much I enjoyed it. I had it in my head that it was very spicy but didn’t find it so. It was delicious and flavorful. You can use your favorite smoked sausage of course.

Slow-Cooker 5-Ingredient Sausage, Cabbage and Potato 

Serves 4

1 pound smoked sausage or kielbasa, sliced into 1/2-inch rounds (we used the linguiça)

1 small head green cabbage (about 2 pounds), cored and chopped into 1 to 2-inch pieces

1-1/2 pounds yellow or red potatoes, cut into 1-inch chunks (I used Yukon Baby Gold from Wegmans, so small I didn’t need to peel them or cut them into chunks, leaving them whole)

4 tablespoons unsalted butter, cut into small pieces

1-1/2 cups low-sodium chicken broth

1 teaspoon kosher salt (or to taste)

1/2 teaspoon freshly ground black pepper, plus more for serving

Layer the potatoes in the bottom of a 5 to 6 quart slow cooker. This gives them direct contact with the heat so they cook through and soften into that tender, almost creamy texture  

Scatter the chopped cabbage on top of the potatoes. Don’t worry if it seems like a lot as the cabbage will reduce in volume as it cooks.

Arrange the sliced smoked sausage over the cabbage in an even layer. As the sausage heats, its fat and seasoning will drip down and flavor the vegetables underneath, much like an old-fashioned stovetop braise.

Dot the butter pieces evenly over the sausage and vegetables. Pour the chicken broth around (not directly on top of) the layers so you don’t wash off all that surface seasoning  Sprinkle with the salt and black pepper.

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender when pierced with a fork, and the cabbage is soft and glossy. (I checked after 6 hours and everything was cooked perfectly.) The broth should be rich and lightly buttery, with a few flecks of black pepper visible throughout.

Gently stir from the bottom to the top to mix the sausage, cabbage and potatoes without breaking them up too much. Taste and adjust seasoning with a bit more salt and pepper if needed.

Ladle into warm bowls, making sure each serving gets plenty of broth, sausage, cabbage and potatoes. Finish with an extra grind of black pepper at the table if you enjoy lots of pepper. 

I am repeating the host’s variations and tips:

For a slightly smoky, old-world flavor, add 1 teaspoon smoked paprika or 1/2 teaspoon caraway seeds along with the salt and pepper. 

If you prefer a lighter dish, you can reduce the butter to 2 tablespoons and add an extra 1/2 cup of broth. The texture will be a little less rich but still satisfying. 

To make this more vegetable-forward, stir in a couple of handfuls of shredded carrots or sliced onions under the cabbage layer - this keeps the ingredient list simple while adding natural sweetness.

For a tangier, more German-inspired version, replace 1/2 cup of the chicken broth with apple cider or add 1 to 2 tablespoons apple cider vinegar at the end of cooking.

If you are cooking for a smaller household, this recipe reheats nicely on the stovetop over low heat. Add a splash of broth or water to loosen the broth and keep everything moist. 

Leftovers also make a hearty next-day lunch spooned over rice or mashed potatoes, stretching those humble ingredients even further, just like your grandmother would have intended. 

We served with a nice crusty roll.

I added a spoonful of sour cream on the last day of eating this soup.

There were leftovers for the next couple of days and lasted through the weekend.

Here is the full address of the recipe if you prefer to copy and paste.  

https://cooktopcove.com/2026/02/27/grandma-made-this-best-a-comforting-hearty-meal-that-turns-affordable-ingredients-into-gold

Here is a similar recipe at the same website but without the potatoes.

https://cooktopcove.com/2026/03/23/my-aunt-always-serves-this-classic-comfort-food-when-the-spring-weather-is-still-biting-toss-4-simple-ingredients-into-the-pot-for-an-insta

Thanks for stopping by, have a great day and… 

MONDAY MORNING RECIPE POST ON A TUESDAY - MONGOLIAN BEEF NOODLES

As it was Memorial Day yesterday, I left this recipe until today.

Here is another one for Mongolian Beef, this time with ground beef and noodles. You can find the other one at this link. I have had this saved for a while and don’t have a link to the original recipe. If I find it, I will add later. It was another excellent choice, a 10 out of 10 from both of us and there are enough for seconds tomorrow. Definitely another keeper. We actually liked this sauce better, even though that last one was excellent, and if you compare the ingredients, you will see the difference. We changed the noodles to what we already had in the pantry, but we had all the other ingredients on hand. Along with the sliced green onions for the garnish, we sprinkled a few drops of Siracha over the top of our individual servings at the table, but this is entirely optional.

Mongolian Ground Beef Noodles 

1 pound ground beef 

5 cloves garlic, minced 

1/3 cup brown sugar 

1/4 cup beef broth 

1/3 cup soy sauce 

3 tablespoons hoisin sauce 

1/2 teaspoon ground ginger 

1/2 teaspoon ground black pepper 

Pinch of red pepper flakes, also optional if you like a spicy kick

10 ounces linguine 

1 tablespoon cornstarch 

2 tablespoons water 

4 green onions, sliced for garnish

Cook the linguini according to package instructions in a large pot of boiling water. Carefully drain and set aside. 

Brown the ground beef in a large skillet over medium-high heat until no longer pink. Drain any excess fat. 

Next, add the minced garlic to the beef and cook for 1 minute until garlic becomes fragrant.

Pour in soy sauce, beef broth, brown sugar, hoisin sauce, ground ginger, black pepper and red pepper flakes (if using). Stir well to combine.

In a small bowl mix the cornstarch with the 2 tablespoons cold water and blend until smooth. Stir this mixture into the skillet with the beef and sauce.

Allow to simmer gently until the sauce thickens to how you like it.

Add the noodles to the skillet with the beef and sauce. Toss together until the noodles are fully coated with the sauce.

Let them simmer together for a few minutes to absorb the flavors.

Serve with the sliced green onions. As I mentioned earlier, I also used Siracha because we both enjoy a little heat. 

These are the noodles we used.  They are described as a wide-ribbon egg pasta, and are made in Italy under Wegman’s brandname. Lots of other brands with the same type of noodles I’m sure (it is the first time we have used papardelle). Wegman’s is hubby’s favorite supermarket, though we shop at several others. Living in this busy area there are many to choose from. Hubby picked them up a couple of shopping trips ago. They were very good and we still have half left in the packet. 

It would have been nice to add a little chopped cilantro over the top for a bit more color. Not everyone likes cilantro I know, but maybe Thai basil or even chopped parsley.

If I have missed anything out or you have any questions or suggestions, let me know in the comments and I will do my best to answer them.

Thanks for visiting and have a great day!

SPINACH AND MUSHROOM CRUSTLESS QUICHE

Well, my quiche photos did not turn out the best. I cropped this one as best I could. Having finished off the quiche later I took more photos, but they were even worse. I do not know where my head was at that day! Not wanting to put you off, I'll just say if you go to the recipe site mentioned below, you'll get a better idea of how pretty this quiche is. It did taste excellent and my non-lover of cooked spinach gave it an 8 our of 10 which was high praise indeed. We served them with roasted green beans and a few cherry tomatoes thrown on the plate to brighten it up a bit. All a bit slap-dash but there you go. Onward!

I was immediately drawn to this quiche recipe when I saw that it had no crust. I used to make quiches all the time years ago, encased in pastry, but have been enjoying it without the last few times I have made it. You can find the original recipe here. I couldn't find the name of the cooking blog where I expected it to be, so I have taken the title out of the website address, Lily's Simple Recipes. You can see others offered at this link. 

I have added helpful notes from our host at the end of this recipe. You can go to the blog to read more.

Spinach and Mushroom Crustless Quiche

Servings: 4 slices

Calories per serving: approximately 300

From preparation to table: approximately 1 hour 10 minutes. (I only add this from the original recipe as a guideline as I go at my own pace.)

Equipment: skillet - 9-inch pie plate - mixing bowl

2 oz feta cheese crumbled

⅛ teaspoon salt adjust to taste

1 clove garlic minced

1 tablespoon cooking oil or olive oil

10 oz frozen chopped spinach thawed and squeezed dry

8 oz mushrooms sliced into ¼-inch pieces

1 cup milk, preferably 2%

½ cup shredded mozzarella

¼ teaspoon black pepper

¼ cup grated Parmesan freshly grated preferred

4 large eggs room temperature

Preheat your oven to 350°F to prepare for baking that glorious quiche.

Heat ½ tablespoon of oil in a skillet over medium-high heat. 

Add mushrooms and cook for 4-5 minutes, stirring until they’re golden and fragrant.

Add minced garlic and salt during the last minute, stirring until aromatic. 

Remove the mixture from heat and set aside.

Brush oil around a 9-inch pie plate. 

Spread the sautéed mushrooms at the bottom, followed by the squeezed spinach and crumbled feta for a delightful base.

In a bowl, combine eggs, milk, grated Parmesan, and black pepper until smooth. 

Be careful not to overmix for a fluffy texture.

Gently pour the egg mixture over the layered vegetables and cheese. 

Top with shredded mozzarella.

Place quiche in oven and bake for approximately 50 minutes, or until the center is set and reaches a lovely golden brown.

Once baked, let the quiche sit for 5-10 minutes. This allows it to firm up and makes slicing easier.

Slice warm or at room temperature.

Notes from our host

For a creamier texture use room-temperature eggs while whisking the custard mixture. It makes a noticeable difference.

The following are suggestions of what to serve with the quiche. 

A mixed green salad with a tangy vinaigrette.

A colorful assortment of seasonal fruits.

Serve with warm, crusty artisanal bread.

The host suggests a glass of chilled Sauvignon Blanc for a choice of wine.

Variations and Substitutions:

You can make this dairy-free: substitute the milk with almond or oat milk and use a dairy-free cheese to create a lactose-free quiche everyone can enjoy.

Add diced ham, cooked bacon, or shredded rotisserie chicken.

Mix in fresh herbs like thyme, basil, or dill to the egg mixture.

Substitute other vegetables like sweet bell peppers, zucchini, or sundried tomatoes.

Add red pepper flakes or diced jalapeños for more heat.

If you would like to make this vegan, swap out the eggs with a chia or flaxseed mixture (1 tablespoon of chia/flaxseed mixed with 2.5 tablespoons of water per egg), use dairy-free milk, and choose plant-based cheese alternatives.

The next night we had another slice and this time I fixed it with a veggie salad, cherry-sized mozzarella balls that I found are called Ciliegine (pronounced "chee-lee-AY-jee-neh"). Excellent for snacking. I have some in the fridge right now, cherry tomatoes, a little grated carrot, cucumbers, sliced green onions and romaine lettuce. It was a tasty combination.

Below is the full address if you prefer to copy and paste instead of using the link at the beginning of the recipe.

https://lilysimplerecipes.com/best-spinach-and-mushroom-crustless-quiche

I think I have covered everything but if I have made it too confusing or if you have any questions, let me know in the comment section and I will do my best to answer.

This is how it is supposed to look, just like a painting!