Easy Beef Pastie!

My Dad loved anything I would make for him.  He was the sweetest guy and a gentle giant who always made time for me.  No matter what was on my mind Dad could pick up on it and softly say JJ (that's what he called me) something bothering you? and as much  as I tried the tears would pour out. I miss him so much!!!

Mom and Dad lived several miles from me.  I knew lots of his favorite foods and when I would make one of his favorites I would make extra and bring some to him and mom.  Pasties were one of my favorite early childhood memories and he loved them too.  

We lived very close to a couple who the husband did all the cooking and he would on occasion drop off a huge pastie to us.  So that's how I came to enjoy them.  I never was taught how to make them but I decided to try a version similar to his using what I remembered about his. I am sure he did everything from scratch so bear with me this is a very simple version of those great pasties.

Today I didn't have a clue what to make for dinner.  Honestly I am kind of spent (so to speak) on cooking these days.  I have lots and lots of recipes to try but somewhere have lost motivation to get into making anything!

After browsing through my frige I found Pillsbury Refrigerated Pie crusts and decided to make a Pastie.  Well I needed ground beef so hubby graciously said he go to the grocery store and get some.  I had carrots, potatoes and onions so this I figured would be one easy meal and quite honestly it was both easy and delicious.

When mentioning on my page that I was going to make easy Pasties I received lots of comments from Pastie lovers, as well as a recipe from one of my foodies , Paula Payne.  I will post her recipe and mine too!  Here's what I did and you can easily do it too! Very easy to duplicate and Yummy too!

1 lb. 90 % ground beef
1 small onion chopped
2 T olive oil
1 large potato cubed
2 carrots cubed
salt and lots of pepper
1 refrigerated pie crust

Saute beef in olive oil with chopped onion, salt and pepper until beef is browned with no red showing.  Drain well. Note:  I pat with a paper towel well to remove any grease.  In a separate pot place cubed potatoes and carrots.  Cook until slightly tender.  Drain and cool.

Combine cooled beef, potatoes and carrots.  Toss together and add salt and lots of pepper (that's the way I remember it). 

Unroll pie crust.  Place heaping spoonfuls of beef mixture in center and fold over and seal.

Sprinkle lots of pepper on top and Bake 400 degrees approximately 20 to 30 minutes until top is nice golden brown.

The above is my recipe.

Sharing Paula's recipe too! Thanks so much Paula:)

12/9/12
2/19/14

Avocado stuffed with healthy tuna, tomato and peppers

While we were in Florida I decided it was a very good time to try avocado's.  They are plentiful and perfectly ripened and we were in it's prime season.

Hubby likes avocado and I don't but that didn't stop me from trying this healthy lunch recipe I created myself.  Quite simple so this is an easy recipe to follow and loaded with healthy omega's too!

You will enjoy a nice change in this dressing for tuna.  Not the same mayo as most recipes call for.   Using Oil and vinegar really adds some pizazz to it!  Enjoy!

Note:  If you prefer tuna packed in water make sure you drain it well and add oil and vinegar to the recipe.


1 to 2 pkgs of tuna (packed in oil)
1/2 red pepper diced (optional)
1/2 small tomato seeds removed
1/2 small onion or scallion sliced thin
2  ripe avocados cut in half and pit removed
pinch salt and pepper
pinch garlic powder
several small pieces broccoli rabi or fresh broccoli
Note: you can also add some small pieces of avocado to mixture 
wine or balsamic vinegar to drizzle 

Cut ripe avocado in half and remove pit.  

In a separate bowl mix 1 or 2 pkgs. (pouches) of tuna in oil, 1/2 small tomato (seeds removed), broccoli rabi , onion and optional red pepper   Season with salt, pepper and garlic powder.  Toss well with spoon and fill avocado's. Drizzle with wine vinegar or if you like balsamic vinegar works well also.

Note:  Any kind of crunchy vegetable would add to this easy stuffed avocado recipe.  Fill the avocado to it is overflowing....Hubby says YUMMY>>>>:) 

Wouldn't this be WONDERFUL!

If I could make a wish and have it come true I make a wish that each and everyone of you would be in an auditorium with me and we all were helping make all kind of food.

Each person would be able to contribute a family recipe and there would be all the ingredients in that auditorium available to us. We would go from table to table helping each other and taste testing of course.  Wouldn't that be fun???

If I ever win the Lottery I'd definitely do it. 

It would take that to accomplish a feat such as that.  What memories we'd have😊 that would last forever.

Friends from all over the world sharing family recipes and finally getting to meet one another. How great would that be? 

Spaetzels,fried onions and deli corned beef

A quiet stay at home Saturday at our house and although I have been reading a great book called The Nightengale restless me wants to do a little experimenting while cooking.  I don't know if hubby will even try this recipe so I am halving the recipe.  The original recipe calls for l lb. of spaetzels and 8 oz. of swiss cheese and doesn't call for any meat whatsoever so if you like you can double this recipe, eliminate the meat and make it according to your taste.

8 oz. spaetzel noodles cooked according to directions
5 oz. shredded swiss cheese
1 T + butter
1 medium onion sliced and fried 
1/4 lb. or less chopped deli corned beef
pinch salt and pepper

Cook spaetzels in water with a pinch of salt until tender.  Drain.

  While spaetzels are cooking in a separate pan fry sliced onions with a little butter until slightly browned.  Add chopped corned beef and cook for a few seconds more.

Note:  I would suggest fried chopped bacon as an option to the corned beef.  This recipe didn't call for any meat.  I just wanted to try an added meat for a meatier version.

Butter slightly a small casserole dish.  Add spaetzels, a small amount of butter and swiss cheese.  Bake uncovered at 375 for 5 minutes or until cheese melts. Remove from oven.  Add fried onion/corned beef or bacon and serve. Yummy. Add a side salad to make it your meal.

My opinion. We both ate it and it was tasty but I'd prefer bacon. 



 

Salad Lovers! Orzo Salad with Vegetables: Most visited

This salad is one of my most requested.  Light and easy to do.  I highly recommend it!

Happy Baking and Cooking from my kitchen to yours,

M.J.

I RECEIVED A REQUEST FOR SALADS AND HERE 'S  Another ONE !

8 Oz. UNCOOKED ORZO PASTA

1 LB. ASPARAGUS CUT INTO PIECES

1 CUP FROZEN PEAS THAWED

3 OZ. PECORINO ROMANO CHEESE OR PARMESAN GRATED

1/2 TSP. SALT

3 TABLESPOONS FRESH LEMON JUICE

2 TABLESPOONS LIGHT OLIVE OIL

1/2 CUP THINLY SLICED FRESH BASIL

COOK ORZO ACCORDING TO DIRECTIONS..WHEN THERE IS 3 MINUTES LEFT OF COOKING TIME..ADD ASPARAGUS..COOK 1 MINUTE THEN ADD PEAS FOR FINAL 2 MINUTES..DRAIN

COMBINE SALT, LEMON JUICE AND OLIVE OIL; WHISK TOGETHER. TOSS ORZO, ASPARAGUS AND PEAS WITH LEMON JUICE MIXTURE..STIR IN GRATED CHEESE AND BASIL. SERVE WARM OR ROOM TEMPERATURE..

Note:  One of my foodie friends roasted the asparagus and said it was great doing it like that. So you choose roast the asparagus or do as the above suggests.





6/7/12