MONDAY MORNING RECIPE POST - BEEF STEW FOR…

these chilly evenings. It is described as ‘the most delicious beef stew of all time’. I don’t know about that, but it certainly was delicious and the first one made since last winter. Gregg got a great deal on chuck roast from Costco. It meant him buying a bigger than normal amount. We only have a small freezer at the bottom of our fridge, but fortunately we had done a good job of using up enough to accommodate his latest purchase. We used half of it today. 

I have several similar recipes on here for you to compare at this link, if you want to.  I was surprised at how many. I always enjoy trying new ones, even if it is the same kind of recipe. 

The Most Delicious Beef Stew of All Time - 6 servings

Today’s recipe can be found here at ‘thekitchn’. More to choose from at this link.

You will need:

3 pounds boneless beef chuck roast, cut into 1-inch pieces

1-1/2 teaspoons kosher salt, divided, plus more as needed

1/2 teaspoon freshly ground pepper 

3 tablespoons olive oil, divided

2 medium yellow onions, diced (3 cups)

3 medium stalks celery, cut crosswise into 1/2-inch pieces (1-1/4 cups)

4 cloves garlic, minced (1 tablespoon)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 tablespoon apple cider vinegar

3 tablespoons all-purpose flour

1 cup dry red wine

1 (32-ounce) carton low-sodium chicken or beef broth (4 cups)

3 sprigs fresh thyme, rosemary or a combination of both

1 dried bay leaf

3 medium carrots, peeled and cut crosswise into 1/2-inch-thick rounds

1-1/2 pounds baby potatoes, halved or quartered if larger than a golf ball

1 cup frozen peas (optional)

Chopped fresh parsley leaves, for garnish (optional) 

Toss 3 pounds cubed beef chuck roast, 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper together in a large bowl until evenly coated. 

Heat 1 tablespoon olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. 

Add about one-third of the beef and sear until browned on two sides, 4 to 5 minutes per side.

Using tongs, transfer the beef to a large plate. 

Repeat browning the remaining beef in two more batches, adding 1 tablespoon olive oil to the pot before each batch if the pot is too dry. 

Transfer all the beef to the plate.

To the same pot, add 2 medium diced yellow onions, 3 medium chopped celery stalks, and the remaining 1/2 teaspoon Kosher salt to the pot. Cook stirring occasionally, until the onions are softened and translucent, 6 to 8 minutes.

Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. 

Stir in 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce and 1 tablespoon apple cider vinegar. 

Sprinkle 3 tablespoons all-purpose flour all over the vegetables, and stir until there is no more visible flour and the vegetables look evenly coated. 

Cook for 1 minute to cook the floury taste out.

Pour in 1 cup dry red wine and scrape up the browned bits at the bottom of the pot. Cook until the wine is reduced and thickened slightly, about 1 minute. 

Return the beef and any accumulated juices on the plate to the pot. 

Add 1 (32-ounce) carton low-sodium chicken broth, 3 fresh thyme sprigs (or rosemary or a combination of both) and 1 dried bay leaf. 

Bring to a simmer. 

Reduce the heat to maintain a low simmer. 

Cover and cook, stirring every 30 minutes or so for 1-1/2 hours.

Uncover and stir in 3 peeled and sliced medium carrots and 1-1/2 pounds halved baby potatoes. 

Cover and cook until the beef and potatoes are fork-tender, stirring halfway through, 45 to 60 minutes total.

Turn off the heat. Stir in 1 cup frozen peas if desired. Remove and discard the thyme stems and bay leaf. Taste and season with more Kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired. 

Below is the address written out in full, for you to copy and paste if you prefer doing that to the link above. 

https://www.thekitchn.com/beef-stew-recipe-23846522?

Website’s notes:

You can use yellow or gold potatoes, cut into 1-1/2-inch pieces. These can be substituted for the baby potatoes.

Make ahead: this stew can be made up to 1 day ahead, cooled, covered and refrigerated. Reheat over medium heat, stirring occasionally, until heated through.

Storage: refrigerate leftovers in an airtight container for up to 4 days. 

(Nutritional information can be found at their website.)    

Our thoughts? 

Definitely a keeper. It was delicious, and as mentioned in the notes on storage, even better the next day.

We thought of having rolls on the side, but this is a stand-alone meal and extras were not needed.

You can always change around the veggies.  

That’s all I can think of right now. If you have any questions, let me know in the comments and I will do my best to answer them. 

Thanks for visiting and 

I hope your day is a great one. 

Bon Appetit!

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MONDAY MORNING RECIPE POST - DENVER OMELET PIE

Today’s recipe came from The Southern Lady Cooks hosted by Leigh Walkup and Anne Walkup - this recipe can be found here. Their short bio was an homage to their mother who originally started the food blog in 2008. I thought to share it today. 

“First, allow us to introduce ourselves. We are Leigh Walkup and Anne Walkup or as most people call us “the twins”. We spend most of our time in the kitchen, thanks to our heritage and amazing mother, Judy Yeager, who started this website in 2008. Fast forward to 2026, and it’s a full family affair.”

There is an interesting history behind this dish which can be found at this link.

Denver Omelet Pie - makes about 6 servings 

6 eggs

1/2 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper 

3-1/2 cups frozen shredded hash brown potatoes

1-1/2 cups shredded Swiss cheese

1 cup cooked diced ham

1/2 cup chopped green pepper (I used chopped sweet red pepper)

In a bowl beat together 6 eggs, onion powder, thyme, salt and pepper using a mixer.

Stir in the potatoes, cheese, ham and green pepper.

Grease or spray a 9-inch pie plate and pour mixture into plate.

Bake in a preheated 350 degree oven for 45 to 50 minutes, or until center tests done. 

Makes about 6 servings.

Very yummy! My dear other half had seconds  He added Branston’s Chutney to his but as I served mine with a berry mix, I didn’t. I will next time as I do enjoy their chutney. I remember it in my childhood, especially added to cheese and onion sandwiches.

Changes made: 

I didn’t have any frozen hash browns. It was raining and thought I would melt in the rain (true explanation: I try to avoid slipping hazards at this stage of the game and also try to avoid making a trip to the store for one item - it was an impulse decision to make the pie). I thought of the one large baking potato I had left and used that instead. I grated it, tossed it into a frying pan using olive oil and sautéd for about 10 minutes until it started to brown. I don’t know whether this step is necessary. Maybe I could have just mixed in the raw potatoes, but it worked out great. 

Neither of us are that fond of green peppers - there was one red sweet pepper in our supplies  I chopped that up instead.

I am also going to add green onion next time  

It would be no problem to leave the ham out for a vegetarian meal. I will try that on another occasion.

You could also add your favorite vegetables, and depending on what you use, might need to cook them first. 

I have mentioned this before but our oven runs cold  I usually turn it up if the recipe calls for 350 degrees to 365. It was perfect after 45 minutes so you be the judge on your own cooking time. When I tested the center with a knife, it came out clean. 

Here is the full address of the recipe site if you prefer to copy and paste rather than use the link.  

https://thesouthernladycooks.com/denver-omelet-pie/

or you can use the actual link again by clicking on it below:

https://thesouthernladycooks.com/denver-omelet-pie/

I think that’s it. If I have left anything out or you have a question, let me know in the comment section and I will do my best to answer.

Thanks for looking and I hope your day is a great one.

MONDAY MORNING RECIPE POST - SLOW COOKER 4-INGREDIENT COUNTRY GRAVY CHICKEN

This recipe was very easy to do. I found it at Cooktop Cove via Pinterest(?).  The original recipe can be found here. We could describe it as very plain (bland you might think if you are used to a lot of seasonings) but we both enjoyed it very much. It was satisfying and tasty. You can always dress it up more with your own favorite seasonings. We were tired and wanted a hot meal on what turned out to be a chilly day. This fit our needs perfectly.

Slow Cooker 4-Ingredient Country Gravy Chicken

4 boneless, skinless chicken breasts

1 packet of country gravy mix 

(or you can use the ready-made jar of Heinz Homestyle Gravy that we used)

1 can condensed cream of chicken soup

1 cup water

Suggested sides: mashed potatoes and green beans

Lightly grease the inside of your slow cooker. Place the chicken in the bottom in one layer.

In a medium bowl, whisk together the country gravy mix, or in our case the jar of ready-made gravy, condensed cream of chicken soup and water until mostly smooth.

Pour the gravy mixture evenly over the chicken, cover and cook on LOW for 5 to 6 hours, or on HIGH 3 to 4 hours (which is the temperature we used), until the chicken is very tender and cooked through.

Once done, gently spoon some of the gravy over the chicken before serving. If you like, break the chicken into pieces right in the cooker for extra tender bites.

Serve hot over mashed potatoes, rice or noodles with plenty of gravy on top. 

We served ours with green beans and mashed potatoes. The next day no mashed potatoes but there was rice. This turned out to be our favorite - lots of gravy left - excellent and delicious! 

If you have any questions please leave them in the comments, and I will do my best to answer them.

  

Thanks for visiting, have a great day and Bon Appétit! - Denise

MONDAY MORNING RECIPE POST - BAKED PORTABELLA MUSHROOMS WITH HAM AND POACHED EGGS

 

I made myself a simple breakfast today, a large cap portobello mushroom topped with slices of Campari tomatoes, chopped Italian basil, grated Parmesan cheese and a poached egg on the top. It was supposed to have a chopped slice of ham on there too, but there wasn’t any left. Next time! That would be a very nice addition and I have left it in the ingredients below. Thinly sliced green onions would have been very nice, but I didn’t think about that.

Next came the sprinkling of turmeric powder, grated black pepper and Everything But The Bagel seasoning. It was very tasty and I will make it again sometime. The recipe is for 4 servings but it was easy enough to make for one person.

Portobello Mushroom with Fixings 

4 servings - Approximately 250 calories per serving.

4 portobello mushrooms

Olive oil for brushing

2 slice of deli ham, roughly chopped

2 Campari tomatoes, sliced thinly

1 tablespoon freshly grated Parmesan cheese

1 egg for poaching 

Salt and Pepper

A dash of powdered turmeric (you can substitute your own favorite) 

A dash of Everything But the Bagel Seasoning  (or your own favorite)

Prepare and measure out your list of ingredients.

Preheat oven to 400°F (200°C).

Wipe the mushroom caps clean with a damp paper towel. Gently twist off the stems. Use a spoon to scrape out the dark gills under the cap if you prefer a cleaner look and taste.

Place the mushroom caps upward on a baking sheet lined with parchment paper.  

Brush  the inside and and outside of each cap generously with olive oil 

Roasted in the oven for 15 to 20 minutes, until the mushrooms are tender and juicy.

Take the baking sheet out of the oven. 

Fill each warm mushroom cap with chopped deli ham and slices of Campari tomatoes.

Sprinkle a generous layer of grated Parmesan Cheese and chopped sweet basil over the ham and the tomatoes. 

Put the baking sheet back into the oven for 3 to 5 minutes until the cheese melts.

While the cheese melts, fill a medium saucepan with water to bring it to a simmer.

(Somewhere in here, start heating a small pan of water for poaching your egg and try to coordinate your timing so that you can have your mushrooms cooked and ready to add the poached egg on top of the mushroom.)

Crack each egg into a small cup or bowl, stir the simmering water to create a gentle whirlpool in the center. Carefully slide your egg into the spinning water. Go carefully so as not to splash.

Cook for 3 to 4 minutes until the whites are set and the yolk is still soft.

Remove the egg with a slotted spoon and pat it dry on a paper towel. Repeat for the remaining eggs .

Take the mushrooms out of the oven and place one warm poached egg directly on top of each loaded mushroom cap.

Sprinkle extra sweet basil and a pinch of Parmesan Cheese over the egg. 

Serve immediately while hot and use your own favorite seasoning  As mentioned above, my seasonings were turmeric, freshly grated black pepper and Everything But The Bagel seasoning. Ours came from Trader Joe’s but there are plenty of other brands out there.

Trader Joe’s Everything but the Bagel 

Seasoning Blend with Sea Salt, Garlic 

and Onion. Net weight 2.3 ounces/65g.

That’s all for this recipe. If you have any questions let me know in the comments and I will do my best to answer them.  

Thanks for stopping by, 

enjoy your day and Bon Appétit!

MONDAY MORNING RECIPE POST - EASY AND HEALTHY SHRIMP SCAMPI - MAKES 4 SERVINGS

 Wishing those who are celebrating a very happy Labor Day. Thank you to all of you who help keep us going.

We are not doing a lot of cooking, no new recipes this past week again. We are a bit late in our food shopping, and it will be off to the supermarket in the next day or so to restock. 

There is no link and the blog I originally got it from seems to have disappeared. I don't remember much except I did say we enjoyed it, and I decided to add it to my list of seafood dishes on here. 

This is a healthy version of Shrimp Scampi. From the photos it looks like I overdid it on the parsley, and I would suggest just adding enough to your own taste.

Easy and Healthy Shrimp Scampi 

Makes 4 servings

4 teaspoons extra virgin olive oil

1-1/4 lb. medium raw shrimp, 

peeled and deveined, tails left on.

6-8 garlic cloves, minced

1/2 cup low sodium chicken broth

1/2 cup dry white wine 

(we used a Sauvignon Blanc)

1/4 cup fresh lemon juice

1/4 cup plus 1 tablespoon parsley 

(the extra tablespoon will be used for a garnish)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

4 lemon wedges

In a large nonstick skillet heat the oil. Sauté the shrimp until just pink, about 2-3 minutes. Add the garlic and cook, stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.  

In the skillet, combine the broth, wine, lemon juice, 1/4 cup parsley, salt and pepper; bring to a boil.

Boil, uncovered, until the sauce is reduced by half.  Spoon the sauce over the shrimp.  Serve garnished with the lemon wedges and sprinkle with the remaining tablespoon of parsley.

What did we think of this dish?  Having not tried this recipe before, I wasn't sure what to expect but we thought it was excellent and served it with a mixed green salad.

Squeezing the lemon over the shrimp always seems to add a nice zing.

That's about it but if you have any questions I will do my best to answer them. As I mentioned, this was from several years ago, and I haven't made it in quite a while. We did seem to enjoy it though, and I will be putting it back in rotation.

MONDAY MORNING RECIPE POST - SUMMER SAUSAGE AND PASTA SALAD

Another old one made first in July 2011. Once again, I haven't put together any new recipes this week but as I wouldn't mind making this again, I thought I could add it here for you to take a look. 

The weather returned to the low 90s again. It's not letting go of us just yet. I am looking forward to Fall now, always am at this time of the year. I hope by now the weather has been kinder in your part of the world. I have been hearing horrendous stories and am keeping fingers crossed for all of you out there. 

I had been browsing through food blogs online. Unfortunately, the links are no longer available, so there is nothing for you to look up today. At the time I wrote that "this was one of the most flavorful and delicious pasta dishes I have ever had, and you've just about got everything you need in one pot." 

Now to what I wrote in 2011.

You will need a very large pot or mixing bowl to mix all the ingredients. I ended up using the largest stockpot I had and when Gregg came home and saw how much I had made, he asked me which army was coming for dinner! I probably should have made half the recipe, there being only the two of us, but I don't do anything by halves apparently. It was nice to be able to take various friends an evening meal the next day, and they seemed to enjoy it too.  We still had enough for several meals and in the end, I decided to freeze some as an experiment. It thawed out quite nicely and we enjoyed it again a couple of weeks later. You can make it the day before so that the flavors have time to work their magic.

1 16 oz. jar of Zesty Italian Dressing

1 lb. box of Rotelle pasta, cooked, drained and rinsed (I used elbow macaroni because I had a box already in the pantry)

1 medium yellow onion

8 medium celery stalks, thinly sliced

16 oz. package CoJack cheese, cubed (see note below)

16 oz. tube summer sausage, cubed

3 13.75 ozs. quartered artichokes, drained

2 6.5 ozs. cans pitted black olives, drained

2 8.5 ozs. jars julienned sun-dried tomatoes, drained and chopped

1/2 teaspoon Kosher salt

1/2 teaspoon ground pepper

2 teaspoons red pepper flakes

1/4 cup grated Parmesan cheese (I forgot to buy fresh Parmesan cheese and used the kind that you keep in your fridge in the green container)

Mix all ingredients well and allow to marinate overnight. You can play around with the ingredients to suit your own taste. Fortunately, we liked everything used.

I would definitely make this again. It would be a great dish to take along to a potluck. Gregg actually had three helpings. He has seconds sometimes but rarely thirds. 

Because I take note of such things, I calculated all the calorie item by item. One cup was approximately 300 calories.

I am not sure if this particular cheese is made overseas, but it looks like this. 

Co-jack is short for Colby-Jack, an American semi-hard marble cheese made by blending orange Colby curd and white Monterey Jack curd together. I know there are other wonderful and delicious cheeses around the world that you can substitute this for. 

That's about all but if there is anything I didn't make clear, let me know in the comment section and I will do my best to answer.

Thanks for looking, have a great week 

and...

MONDAY MORNING RECIPE POST - COTTAGE CHEESE MUSHROOM AND SPINACH EGG BAKE

I found this on Pinterest so there is no link. It would be easy to find if you type in the name of the quiche in the search engine once you get to the website. I looked for its author without success, though I will keep trying. We were very pleased with this dish, another 10 out of 10 if your tastes tend to go in this direction. It is advertised as an egg bake, but it looked like a crustless quiche. 

Cottage Cheese Mushroom and Spinach Egg Bake

Servings: up to 5 people

Approximately 240 to 320 calories depending on how many servings sizes you get.

6 eggs

1-1/2 cups cottage cheese

1 cup sliced mushrooms 

2 cups fresh spinach

1 cup grated mozzarella 

1/2 cup grated Parmesan 

1/2 cup Greek Yogurt or sour cream

1 small onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian Seasoning

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper 

Optinal: fresh parsley or chives for garnish

Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Wash/prepare/measure out all ingredients. Drain what you need to and get everything dry so that there is no excess liquid when you start putting everything into the baking dish/pie dish.

Lightly grease an 8 x 8 inch or 9-inch baking pie dish (we used a pie dish). 

Heat the 1 tablespoon of olive oil in a skillet over medium heat.

Add your sliced and diced onion and mushrooms. Cook for 4 to 5 minutes until softened and lightly browned.

Add your two cloves of minced garlic and the two cups of fresh spinach. Cook for another 1 to 2 minutes until the spinach wilts.

In a large bowl, whisk the 6 eggs, 1-1/2 cups cottage cheese, 1/2 cup of Greek yogurt (or sour cream), the 1/2 cup of Parmesan, 1 cup grated mozzarella, 1 teaspoon Italian seasoning, and 1/2 teaspoon each of the garlic powder, onion powder, salt and black pepper. 

Stir in the cooked mushrooms and spinach mixture.

Pour everything into the baking dish/pie dish and spread evenly.

Bake for 30 to 35 minutes, or until the center is set and the top is golden.

Let it rest for 5 to 10 minutes before slicing.

This is an easy, high protein meal you can enjoy for any meal of the day. It was delicious! The only thing I find is that our oven runs cooler and it took us an extra 15 minutes to cook, so you might have to adjust your timing according to your own oven temperature.

We served it with a mixed vegetable salad and I added raspberries, blackberries and blueberries with mine. I used a regular dinner plate, and the salad alone would have been a meal on its own, but the egg bake/quiche was a very yummy addition. Truth be told, it looked a bit lost among salad. We each had a bigger piece the next day for lunch, on its own. It was even tastier after those flavors had a chance to develop. This is the kind of dish that if you had company coming, you could make it the day before. 

You can basically see all that was put into the salad, but because I'm corner to corner, I like to make a list so that it's easier for me to put together next time. You might enjoy seeing all the additions.

Mixed spring greens

Green leafy lettuce 

Sliced radishes

Quartered Campari tomatoes

Broccoli florets

Sliced green onion

A few each of raspberries, blackberries and blueberries.

I didn't use a dressing but sprinkled a little lemon juice over the top. 

I also added a sprinkling of turmeric over mine, plus a sprinkling of black pepper. Black pepper is supposed to activate the goodness even more in the turmeric. I am always curious about such things but by all means, you should definitely ask your medical professional first if you are thinking of going the same way. There is an article here if you want to know more. Also, this link takes you to a page at the John Hopkins website where you can get even more information. 

That's about it for today. As mentioned above, 10 out of 10 for the quiche, and the salad was well received also. If you have any questions, please let me know in the comments and I'll do my best to answer.

Thanks for visiting and wishing you all a great day.

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.