Do you have those recipes that you have never measured a thing but just know how to make?  You can grab a handful of this, a pinch or so of that and you know that it will come out great each time.  This is one of those recipes.  I've never measured a thing before, normally it comes about because of leftovers. This really is the easiest way to use up leftover ground beef and mashed potatoes.  I call these "shepherds pie" since that is the closest thing that it represents.  I don't add gravy to mine but you can if you like.  During the meat cooking process you could add some beef broth, tomato paste, some cornstarch and voila, gravy. You can cheat by adding one of those gravy packets but be careful if you are gluten free as most of those have flour in them.  
Now these are not big they are ramekin size but you could also just make this in a pie tin if you so choose. You would also use a full pound of hamburger meat that would still serve just 6 if you make it in the pie tin.  I serve these with a nice full salad and fruit since there are vegetables already in the pie.  
You could also make this as a vegetarian dish by omitting the meat and upping the vegi's.  Include the peas and corn but also add broccoli, cauliflower and mushrooms or any other vegetable you choose. 
Serves 6


Recipe:

1/2 to 1 lb Ground Beef Meat
1 TBSP minced Garlic
3 Green Onions, diced
1 cup Corn, cooked
1 cup Peas, cooked
1/2 Bell Pepper, diced
1 TBSP chopped Fresh Basil
3/4 cup Shredded Cheddar Cheese
1/2 cup Shredded Parmesan Cheese

Optional* Gravy:  3/4 cup beef broth, 2 TBSP cornstarch, 2 TBSP tomato paste, 1 tsp butter (add all to meat after browning)

2 cups prepared Mashed Potatoes
Salt and Pepper to taste

Prepare the Ramekins or large muffin (or pie tin) pan by greasing generously with olive oil or vegetable oil.

Preheat Oven to 375 degree F (190 C , 5 Gas mark)

Cook ground beef with garlic until browned.  Season with Salt and pepper
If making gravy, add 3/4 cup beef broth , 2 TBSP tomato paste, (using some of the beef broth make a thin paste with 2 TBSP cornstarch) cornstarch, 1 tsp butter. Let simmer until the broth has thickened.  
You can either add the peas and corn to the mixture (to heat them if frozen), or heat them in the microwave and layer them.  I do it either way but it is faster to add to the meat when assembling.

Prepare Mashed potatoes (go ahead, use the instant if you like)

To the prepared dish, add some mashed potatoes and make a Pie crust shape.  Don't make the bottom too thin.
Sprinkle in some parmesan cheese.  Spoon in meat mixture (if layering I add cheese, meat, vegi's, cheddar cheese), spoon in green onions, bell pepper, and basil then add cheddar cheese to the top.
Spoon more mashed potatoes on top and form a top crust.  
Add more Pamesan and Cheddar cheese to the top and salt and pepper.
Bake for 45 minutes or until golden brown on top.
Let set for 5 minutes
Serve

You can also make gravy and pour some on top if you did not add it to the meat.


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Nutritional information obtained using CalorieCount.com. Based on recipe with 1/2 lb ground beef and no gravy.
 
 
Ok, before you judge this one, know that I like the small amount of grease in this soup.  I don't like the 90% lean ground beef, I just don't.  You can use it and eliminate all grease from this recipe if that's your cup of tea.  I like a little because it does add some of the taste to the recipe.  Again, use the lean if that is what you enjoy or don't use meat at all.  This is not necessarily a recipe that has to have meat.  You could add some vegetables or tofu in it's place. If you add vegetables, just add them to the simmering stage, note that carrots can take a bit longer and adjust the time accordingly. If you need to simmer longer than the recipe indicates, make sure to add water or more broth so that it doesn't evaporate too much of the liquid. This was to be one of many soups made this "winter".

Now here in Southern California we seemed to have skipped right over spring and gone to summer.  As I sit and write this, it is 79 degrees out (26 C).  I mean really.  We had a very, very short winter.  It was supposed to be a cold wet one because of the El Nino.  We had one really, really good storm.  One storm that was so so and one that just petered out and left maybe a 1/4 inch.  I had such high hopes for this winter and all the soups that I could make to keep me warm and toasty. High hopes, all now dashed.  It will once again be in the 80's next week. One bright spot we do get some rain tomorrow but it will still be in the mid 60's for this storm.  I feel so cheated. 

I still like making this though and had it last night for dinner.  I just use the microwave method.  Once a week and usually on Monday's we have Hamburger meat for dinner.  It's my son's favorite meat and meal.  I of course find other was for me to eat said meat.  This is one of them.  The meat is spiced with the taco seasoning but it just adds to the soup.  I have made it with the seasoned meat and without and it is just as good.  If you ever have leftover hamburger meat, this really is the soup to make.  Hope you enjoy.
Serves 1 (microwave version) or 6 (stove top version)


Recipes:

Microwave:

1 microwavable soup bowl
1 1/2 cups Chicken or Vegetable Broth
1/3 cup precooked hamburger meat or Sausage (spicy or mild)
1 TBSP Tomato Paste
1/2 cup Stewed diced Tomatoes (I use the Italian)
2 Full Length Lasagna Noodles broken up (Gluten Free or Regular)
2 large Basil leaves
1/4 Tsp Garlic
1/4 Tsp dried Oregano
1/4 Tsp dried Onions
Pinch Salt
1 oz Mozzarella cheese (shredded or cut up)
1-2 TBSP Parmesan Cheese (shredded)

Optional: 1/4 tsp dried chili peppers or chili powder and or oz Ricotta Cheese

Add all ingredients except cheese to bowl.  Place in Microwave and cook on high 5 minutes, stir.  Cook for another 5 minutes on high.  Check doneness of noodles.  If using Gluten Free noodles with a high White Rice content shorten the second cooking to 3 minutes and check for doneness.  
Take out of microwave carefully!  It will be very hot.
Add cheeses, stir and enjoy.

Stove Top:

1 Soup Pot

1/2 lb ground beef
1/4 lb Sausage (regular or mild)
1/2 cup Yellow Onion
8 cups Chicken Broth or Vegetable Broth
1 14 oz can diced tomatoes of your choice (I use the Italian)
1 can tomato paste
1 TBSP Dried Oregano
1 TBSP Garlic 
6-8 Basil leaves
1/2 tsp salt
1/2 cup Mozzarella Cheese (shredded or cut up)
1/2 cup Parmesan Cheese (shredded)
1/2 cup Ricotta Cheese
1/2 box Lasagna Noodles cooked as per instructions on box

Directions:


In the soup pot, brown hamburger meat and sausage, break it up to small bite size pieces, add the onion when the meat is about 3/4 cooked.
When the onion turns translucent, add all ingredients EXCEPT cheese and noodles.
Bring to a boil then turn down to a simmer
Let simmer on medium low for 30 minutes.
Add Noodles which have been cut up to bite size pieces and let simmer an additional 10 minutes.
I do not add the cheeses but place on the table for the individual people to add to their soup.

I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained using CalorieCount.com. This is based on the microwave version with chicken broth and 85 % lean meat. This serving can be for two if served with other side dishes.
 
 
It must be Monday again because we are having hamburger meat. <sigh> I love my son and I really want his week at school to start well but man oh man, I'm getting tired of hamburger meat.  How many ways can you think of to make it new and interesting.  Now, I have to add one more caveat here, the meat itself is always cooked the same.  This is our standard taco meat with the seasoning on it.  He likes plain, meat.  I'm the one who always has to find new and interesting ways to eat it.  I have to say though, this is one of my favorites.  I will also have it over Fritos.  Yum.  This is just a plate full of "I wanted to be a taco but I had no shells but ohhh, there's chips in the cupboard" kind of meal.  When taking the pictures, I had run out of red onion.  There are just so many options that you can top this with.  You can also spread it out on a cookie sheet, top with more cheese, leave off the sourcream and avo, and run it in the broiler for a few moments to make nachos and get the cheese all melty.  Then slap the other condiments on top.  Try different types of cheeses.  This one I used the Sheep milk cheese.  You could also throw some beans (refried or other) under the meat and then broil it. Endless possibilities.  Let me know what yours are.
Serves: 4



Recipe:



1 Lb ground Beef
1/2 cup Cheese, grated
4 TBSP Sour cream
Doritos or Corn Chips (Gluten Free)


Toppings Optional:
Avocado
Red Onion or Green Onion diced
Tomatoes, diced
Cilantro
Chopped Red Cabbage
Spinach, Chopped
Cilantro, chopped
Hot Sauce



Gluten Free Taco Seasoning:

3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch


Cook ground beef with salt and pepper until lightly browned
Add 3 TBSP of Taco Seasoning and 1/2 cup water, stir
Simmer until the water is gone

Plate the Doritos or Corn Chips, top with meat and then condiments of your choice.  
You can also cover a cookie sheet in aluminum foil and lightly grease.  Cover with chips, meat and then cheese on top.  Place under broiler until cheese is melted.  It will not take long.  If you leave it in too long the Chips, especially the Doritos will burn.  
Cover with your condiments.
Enjoy.
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
 
 
Wahoo!  Rain in California, time to celebrate, dance in the streets, sing in the rain.  Ok, it didn't last more than a day but it was still something to celebrate.  What it did do though was cool down the house and finally bring cooler weather.  It was actually 38 F or 3.3 C last night.  Granted it heated up to 72 F (22 C) during the day but at least we have the chill in the air.  Which means the holidays and cooler weather are coming and it's time to break out the soup pot.  Yeah!  I've missed baking and cooking in the stove and making soups.  It has just been too hot of a summer to even think about turning the stove on or making soups.  Now, though, now it's time.  Since I was making hamburger meat for my son anyways because we always have hamburger on Mondays, I thought, why not some chili.  This is a quick no frills, doesn't even have to simmer for the hour you see in the recipe.  You can just cook it till all the ingredients are hot and serve.  I always serve mine over rice, you don't have to.  Serve it with cornbread or crackers and a salad.  I have a gluten free cornbread recipe here.  Add some fruit  and you have a full meal.  Oh and slap some sour cream on the top and maybe some diced green onions.
Serves:  6-8

Recipe: 

1 can (15 oz) Kidney Beans, drained
1 can (15 oz) White beans, drained
1 can (15 oz) Pinto or Chili Beans
1 can (14.5 oz) diced Tomatoes
1 can spicy Tomato Sauce (I use the El Pato 7.75 oz)
1 sm can Tomato Paste
1 lb ground beef
1/4 cup (or just a tad less) Taco seasoning (I have a gluten free taco seasoning recipe see below)
3/4 cup water plus 1/2 cup water 

Salt and Pepper to taste


In a soup pot, brown the ground beef (drain some of the fat, I leave a bit for flavor)
When it is done, add the taco seasoning and 3/4 cup water
Simmer until the water is gone.
Add the first 6 ingredients above, if it is too thick add 1/4-1/2 cup water 
Simmer 1 hour, at 30 minutes add 1/2 cup water and continue to simmer, stirring occasionally 
Salt and Pepper to taste


Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch
I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutrition information obtained using CalorieCount.com. Information based on 1 1/2 cups of chili.
 
 
TACOS, I love tacos.  Here's the thing, almost every Monday we have ground beef and I am always having to come up with new ways to eat it, make it and sometimes look at it.  Why every Monday? I want my son to start the week off in a positive way.  His favorite meal, ground beef with taco seasoning, raw carrots, applesauce and jello.  That's it.  We were talking this last Monday over this meal and he said "You know when I come home on College break, this is the meal that I'm gonna want".  I got all teary eyed just thinking about him going off to college.  Then almost broke down crying when I realized it is only 4 years away.  Man, I just got all teary eyed again writing this. 
Anyway, Tacos.  My favorite taco seasoning has flour in it so I had to come up with my own seasoning. Then of course they came out with one but then they decided to charge 4 times more for it then the regular. They could have just replaced the flour with cornstarch and charged the same thing but hey that's me.  I'm going to stick with mine because in the long run it is only pennies to make.  Ha.  
Serves: 5 (two tacos each)



Recipe:



Gluten Free Taco Seasoning:
3 TBSP Chili powder
3 TBSP Cumin
1 1/2 TBSP Paprika
1 1/2 TBSP Oregano
1 1/2 TBSP Dried Onion
1 1/2 TBSP Garlic
1 TBSP Salt
1 TBSP Fine Ground Black Pepper
1 TBSP Sugar
1 TBSP Corn Starch

Place into a container and shake together, store for up to 1 month (can store in the refrigerator) 


Tacos

1 lb ground Beef
4 Green onions, diced
1 cup Cabbage, chopped
1/4 cup Radish, chopped
Gluten Free Corn Tortillas 

Optional
Sour Cream
Avocado
Cheese
Hot Sauce


Cook ground beef with salt and pepper until lightly browned
Add 3 TBSP of Taco Seasoning and 1/2 cup water, stir
Simmer until the water is gone
On a Flat pan heat the corn tortillas until lightly brown on each side, you still want them pliable so that you can fold them.  You can add a little olive oil to the pan when heating
Assemble tacos
Consume


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
Picture
Nutritional information obtained using CalorieCount.com, based on two tacos.