Sunday, October 26, 2014

Sunday brunch and Sunday supper

 Sunday brunch quiche choices: bacon-onion/scallion mixture-mushroom-NY state sharp Cheddar
 Broccoli-onion/scallion mixture-bacon-orange gold cherry tomatoes-Monteray Jack cheese

I was able to use up alot of this n that as these 2 dishes were created, avoiding food waste in the process and affording us some premade bfst items for early in the work/school week.

Lunch was a choice of leftovers
 Sunday supper is a version of Cottage Pie, using lentils, instant potatoes (our fresh supply is low), the rest of my ground beef from the freezer
 Numerous fresh vegetables: celery, parsley, kholrabi, carrots, swiss chard stems
 Here is the beef-lentil-vegetable mixture layer, seasoned with garlic powder, salt, pepper
 A batch of roasted garlic, parslied instant mashed potatoes which were also seasoned with salt, pepper, onion powder
Here is the assembled cottage pie, with the potatoe layer added on top, some freshly grated, NY state sharp Cheddar sprinkled on top, and all of it dressed with some Paprika before baking off.

I will serve this will a tossed salad and make some brown gravy, using Knorr bouillon granules and corn starch.

Recipe review: this is definately a KEEPER! Many raved about it, and I was able to get some vegetables into Mr Picky. Good way to stretch pricey ground beef, in the process. I am wanting to try this with ground turkey.

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