This was a better-cook-this-before-it-turns meal and sometimes they are my favorites. I sauteed a quarter of an onion and a clove of garlic in 2 teaspoons of olive oil. I put in 1 tsp of oregano and 1/2 tsp of cumin and stirred them in before adding 1/4 pound of ground beef and two mushrooms. I turned the heat to medium-low and concentrated on the veggies.
I chopped up another quarter of onion and three cloves of garlic and tossed into a skillet with 2 teaspoons of olive oil. While the cooked I carefully cut up a zucchini and a summer squash and a red bell pepper. I had to peel the zucchini and squash as they were starting to turn and the peel looked unappetizing. I trimmed the ends that were also turning and tossed that away. The pepper, I cleaned and cut into strips. I tossed the pepper in first as it needed a bit more time to cook. After a couple minutes I added the green and yellow squash and put a lid on the pan. Before serving, I squeezed half a lemon on it to brighten the flavor. I added salt and pepper to taste.
I boiled water for the tortellini and added a cup of tortellini to the water. While the tortellini cooked, I put 1/4 of sour cream in a bowl, added some salt and 2 tsp of dill weed and the juice from half a lemon and mixed it all together for a sauce.
I strained the tortellini about a minute before it was done and stirred it into the meat sauce so it could absorb some of the meat sauce liquids. I plated it with the veggies and the dill sauce on the side. I could not tell which loved the dill sauce more, the meat or the veggies. Everything was so delicious.
I mixed up a batch of Swedish Meatballs last night but forgot to snap a picture, I was that hungry when I was done. I will do a post about them next time I make them. The mixture makes plenty of meatballs for a few meals, so I only cooked up a portion, putting the rest in a baggie for other things – such as stuffing banana peppers.
The Meat Mix
- 1/2 pound of ground pork
- 1 pound of ground beef, lean
- 1 egg
- 4 TBSP of bread crumbs
- 2 tsp of cardamom
- 1 tsp of fresh ground nutmeg
- 1/4 tsp of salt
- 1/4 tsp of pepper
- 2 TBSP of dried parsley
Mix this all together and use it to order. I cut the tops off the peppers and cleaned them, heated them in the microwave for 15 seconds to soften them enough not to crack when stuffed. Stuffed the meat in, packing it in deeply, and putting the caps back on. I laid them on an ungreased pie plate and baked them 30 minutes in a 350° oven.
I served with a salad with some feta, olives, and Girard’s Greek Feta Dressing.
While the peppers were roasting, I cleaned a mango and put it in a magic bullet cup (you could use a blender), I squeezed the juice of half a lemon in with the mango and added 1/4 of plain yogurt. Adding a touch of fresh nutmeg, I whipped it until smooth, for a tart, fresh, summer drink.
For a quick and easy taco, I fried 1/4 pound of ground beef, breaking it down to small pieces. After it browned I added 1/2 cup of refried beans from a can. I put the remaining refried beans in a plastic container for later. As it heated, I added 1 slice of pepper jack cheese and 2 tbsp of green salsa. When the cheese was nearly melted I put three white corn soft tacos on a plate in the microwave and heated for 15 seconds so they were soft and tender. I put a couple spoonfuls of the mix on each taco, added a thin slice of cheese and cilantro leaves. I used 1 stem of leaves for each taco. The recipe makes 6, so you can either have seconds or make a second meal of it.
The watermelon is cut into chunks. I always cut up my watermelon so I can put it in a sealing bowl because I don’t like the filmy edge watermelon gets if it’s exposed to air for long.