Mushroom Beef Tortellini with Sauteed Veggies and Dill Sour Cream

Ground Beef & Mushroom Tortellini, Sauteed Veggies and Dill Sauce

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.

Corn Chickpea Confetti

Corn & Chickpea Confetti Casserole

I drained and washed a small can of chickpeas (garbanzo beans) and lightly toasted them in a skillet. While it was toasting, I cut up a small onion, 4 oz. of roast beef from a roast I had made a zucchini, a summer squash and a red pepper. When the chickpeas were lightly toasted, I set them aside for a bit in a bowl, while I added a teaspoon of olive oil to the skillet and tossed in the onions and let them soften. I then added 1 cup of Trader Joe’s Corn Salsa without Tomatoes and the other vegetables and the beef I had cut up and gently mixed together and continued to let them cook with the lid on until the veggies were cooked tender. I added the chickpeas, stirred together and served. This made 4 servings as it seemed silly to use only a quarter of a can of beans.

You can easily leave the beef out and make this a vegan side dish.

Potato Patties & Turkey/Veggie Saute

Potato Patty with Turkey/Veggie Saute

This is a perfect way to use up the last of the veggies before your next trip to the market. The night before I cooked mashed potatoes because my potatoes were sprouting. I cut away the sprouts and boiled them up. When they were cooked to being tender enough to put a fork in easily without them falling apart, I drained off the water. For each potato, I added 1/4 tsp of garlic powder, 1 TBSP of butter and 1 TBSP of sour cream . When it was all mixed up, I added dried dill weed, salt and pepper to taste.  They were tasty, but if I am going to make mashed potatoes, I always make enough for patties the next day. To make them, heat your griddle to medium and spray lightly with oil. Make the patties by hand, shaping them to about the size of a quarter-pound burger and put them on the griddle to cook. It takes about 8-10 minutes per side for them to brown to a nice crisp, more  than enough time to make the saute.

For the saute, first put 1 TBSP of olive oil in your pan and heat it medium, adding 1/4 of an onion, chopped. Add a few leaves of tarragon and 3 cloves of garlic. Add 6 oz. of ground turkey (more or less – I added 1/4 of a pkg. from the store.) After the turkey was close to done, I added 1/4 cup of white wine and started adding veggies in order of the time they need to cook. I pulled out the use it or lose it veggies on their last legs. The mushrooms were a bit dry, so I added them earlier than I usually would so they had time to soak up some juices. Here’s a hint, never store your mushrooms in plastic. Put them in a paper bag. They may dry out, but they won’t spoil and you can soak them a bit to reconstitute them and they will be fine. 

I used about 5 asparagus spears, cutting off the ends and chopping them into 1 inch lengths. A few bits were questionable so I tossed them. Putting a lid on I let that cook while I cut the squash. I had a summer squash and a zucchini that I chopped up though I only used 1/2 the zucchini as the rest was too far gone. I tossed those in and put the lid back on while I chopped up a tomato. Before adding the tomato, I added 2 TBSP of dijon mustard and stirred that in. Then I put the tomato in and put the lid on and let it simmer. It finished a bit before the patties were ready so I turned the heat down to low and kept it warm while I waited for the patties to crisp up.

When they were done, I put two on my plate with the saute. The saute actually made enough for three servings, so I stores some for later along with the extra patties I had cooked.

Tortellini Primavera & Cucumber-Lettuce Salad

Zucchini & Tortellini with Cucumber Dressing Salad

I started the salad the night before when I had decided to make a raita. Unfortunately, I had already diced one cucumber and one medium onion before I noticed that I was out of plain yogurt. I decided to take another approach and poured about 1/4 cup of apple cider vinegar and 2 tsp of dill weed on it, mixed it up and put it in the fridge. The next day, I took a bite, decided it needed a bit of softening and added a tbsp of mayonnaise and put it back until supper.

For the tortellini, I cut up and onion and sauteed it in olive oil with a clove of garlic. I added some fresh tarragon and let that cook with the onion and garlic. I put a pan of hot water on to boil After the onions softened, I cut up a zucchini and a summer squash and added them. I let them cook for about 5 minutes and added about 1.5 chopped fresh tomatoes. By now the hot water was boiling, so I tossed in a couple handfuls of tortellini. When they all floated, I strained the tortellini and stirred them into the vegetables and served.

While the tortelli boiled, I cut up a few leaves of romaine and tossed with the cucumber dressing. It was delicious and I will make it on purpose in the future. I loved the bite of the onion and vinegar with the creamy fresh cucumber, dill and mayo. Really an amazing new dish. The tortellini was tasty and savory with the fresh spring flavors of a primavera.