Recipe – Pork Pot Pie For Two

This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather.  This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.

Pork Pot Pie For Two Ingredients       

US                                                     Metrics:

¼ lb. pork ribs, cut into small cubes             113 gr pork ribs

¼ lb. salami, cut into small cubes                 113 gr salami

1/2 cup dried kidney beans                          100 gr dried kidney beans

1 stalk of celery, sliced                                 1 stalk of celery

2 cloves of garlic, finely minced                   2 cloves of garlic

1 carrot, roughly chopped                            1 carrot

1 tbsp ketchup                                             1 tbsp ketchup

¼ cup red wine                                            60 ml of red wine

½ tsp ground cumin                                     ½ tsp ground cumin

1 tsp paprika powder                                   1 tsp paprika powder

 2 cups of water                                           473 ml of water

1 tsp beef powder                                        1 tsp beef powder

1 sprig of fresh rosemary                             1 sprig of fresh rosemary

1 russet potato, cut into small cubes             1 russet potato

1 tsp dried parsley                                       1 tsp dried parsley

1 sheet puff pastry, thawed                          1 sheet puff pastry

1 egg yolk, beaten                                       1 egg yolk, beaten

Pinch of salt                                                Pinch of salt

Pinch of pepper                                           Pinch of pepper

Pork Pot Pie For Two Directions

  • Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
  • Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
  • Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
  • Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
  • Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
  • Preheat the oven to 375F
  • Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
  • Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.

Servings

  • Makes two individual servings

Ground Beef Wellington Recipe For Two

Beef Wellington is a nice way to dress up a cut of beef, especially for two people. However, you may not always have a small roast or a couple of steaks laying around to make beef Wellington with.  Or for that matter, the money to spend on a roast or a couple of steaks. So making a dressed-up version of ground beef, Wellington can be an inexpensive way to dress up some beef and put an appealing and tasty dish on the table for your family. Ground beef Wellington is a nice inexpensive way to have a dressed-up meal or a small-scale holiday meal that looks good and tastes great.

This particular recipe not only uses lean ground beef but also skips the use of onions  and mushrooms that are typically found in beef Wellington. You certainly can add a small quantity of of those ingredients to accommodate your tastes, if you want them, but around our house, onions and mushrooms are not favored ingredients.

Ground Beef Wellington Ingredients

US                                                                        metrics:

0.5 lb. extra lean ground beef                                                              225 gr ground beef

1 small size potato, peeled and cut to small cube              75 gr potato

1 cup frozen mixed vegetable (peas and carrot)                60 gr frozen mixed vegetable

1 celery stalk, cut to small cube                                       1 celery stalk

2 garlic cloves, finely chopped                                        2 garlic cloves

1 sheet puff pastry, thawed                                             1 sheet puff pastry

1 egg, beaten                                                                  1 egg

½ tbsp dry parsley                                                          1/2 tbsp dry parsley

1 tbsp paprika powder                                                     1 tbsp paprika powder

Canola oil for sauté

Pinch of salt

Pinch of white pepper

Ground Beef Wellington Directions

  • Add 2 tbsp oil in a medium skillet over medium heat. Add garlic and potato. Sauté until potatoes are half cooked. Add celery and frozen mixed vegetable, continue to sauté until vegetables are tender. Transfer into a bowl and set aside to cool down
  • Start preheating the oven to 350 F. Once the vegetable mixture is cooled down, add ground beef, half of an egg, dried parsley, paprika powder, salt and pepper to the bowl. Mix together until the ingredients are evenly combined.
  • Roll out the puff pastry in a clean and flour-dusted surface to 1/4-inch thickness. Add the beef mixture on the rolled-out puff pastry sheet. Gently roll up the sides of the pastry over the beef mixture. Pinch the ends together to secure it. Turn it over, so the pinched side now is on the bottom. Seal both ends by pushing it together with a fork. Brush the top and sides of the pastry with the remaining egg.
  • Bake the beef pastry in the preheated oven for 30 minutes to 45 minutes until crust is golden.

Servings

  • Makes two servings

Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

Recipe – Beef Burgundy

Beef Burgundy is a hearty beef stew, usually braised, which make an excellent lunch or dinner meal. Especially during the cooler of autumn, winter, and early spring.

Beef Burgundy Ingredients

  • 1 boneless beef sirloin steak, ½-inch thick, trimmed, cut into 1/2-inch pieces (about 3 pounds)
  • ½ cup all-purpose flour
  • 4 slices uncooked bacon, diced
  • 3 cups Burgundy wine or beef broth
  • 2 medium carrots, diced
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon Black pepper
  • 1 bay leaf
  • 2 tablespoons cooking oil
  • 20 to 24 fresh pearl onions
  • 8 small new red potatoes, quartered 
  • 8 to 10 mushrooms, sliced
  • 3 cloves garlic, minced

Beef Burgundy Directions

  • Coat beef with flour, shaking off excess; set aside.
  • Cook and stir bacon in a 5-quart Dutch oven over medium-high heat until partially cooked.
  • Add half of the beef to bacon; brown over medium-high heat.
  • Remove with slotted spoon; set aside.
  • Brown remaining beef.
  • Pour off drippings.
  • Return beef and bacon to Dutch oven.
  • Stir in wine, carrots, marjoram, thyme, salt, pepper to taste and bay leaf.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Cover; simmer 10 minutes. 
  • Meanwhile, heat oil in a large saucepan over medium-high heat.
  • Cook and stir onions, potatoes, mushrooms and garlic about 10 minutes.
  • Add to Dutch oven.
  • Cover; simmer 50 minutes or until meat is fork-tender.
  • Remove and discard bay leaf. 

Servings

  • Makes 10 to 12 servings

Mario’s Marine Corps Mash Recipe

My Fit Foods, which has since closed their doors permanently, introduced me to this dish. Marine Corps Mash was a favorite of mine, so I once made a copycat version of the dish, which I found on my computer today and thought I would post before I lose it.  Admittedly, this recipe is less spicy than the My Fit Foods version, but I like it, so, I hope you will as well.

Mario’s Marine Corps Mash Ingredients:

Mash Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 pound extra lean ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoons salt (optional)
  • 1/2 cup canned kidney or black beans, rinsed (optional)
  • 1/2 sweet onion, minced (optional)
  • 1/2 teaspoon paprika
  • 2 cloves garlic, minced
  • 2 teaspoons cooking oil
  • 3/4 cup quinoa
  • ½ cup diced fresh tomato (Optional)
  • Pepper to taste

Optional Toppings:

  • shredded cheese
  • diced fresh tomato

Mario’s Marine Corps Mash Directions

  • Cook quinoa according to directions on the package.
  • Over a medium-high heated skillet, add cooking oil, garlic, and onion.
  • Cook them, stirring occasionally, until onions begin to turn translucent (about approximately 3 minutes).
  • Add ground turkey and remaining mash ingredients (except cooked quinoa) and cook for about 10 minutes until turkey is well done.
  • Once is mash is cooked, add in the rinsed kidney beans, cooked quinoa, and fresh tomato stir thoroughly.
  • Add optional topping and garnish, if desired.

Reheating Recommendation

  • If you intend to reheat and serving later, then the following changes are suggested:
    • Treat tomato as an optional topping (and cheese) and add to the dish after it has been reheated.
    • Divide the prepared mash into its four serving and place in a vented reheatable contains.  Once chilled close vents.
    • Place in refrigerator and do not stack until thoroughly chilled.
    • The mash will be food-safe for about three days if stored in this way, so, you don’t want to prepare too much at one time.

Cooks Notes

  • The beans have been listed as optional in the ingredients, because some folks don’t like beans much, but they do add volume, flavor, color, and vegetable protein to the mash.

Serves

  • Makes about four servings

Mexican Style Riced Cauliflower

This Mexican-style rice, fire recipe is one we typically prepare on the weekends and use as a side dish in our weekday lunches. However, we frequently use on the site for dinner as well. Find the recipe easy to fix and because we are not terribly fond of tomatoes sauce or tomato paste we have reduced the total amount of tomato paste you might see in some other recipes.

Mexican Style Riced Cauliflower Ingredients

  • 2 pounds of rice cauliflower (fresh or frozen)
  • 1 tablespoon chili powder
  • 1 tablespoon sun-dried tomato paste or regular tomato paste
  • 1 teaspoon paprika
  • 4 cloves garlic finely minced
  • 1/2 teaspoon of cumin powder
  • ½ teaspoon white pepper
  • 2 tablespoons sesame seed oil or olive oil
  • 1 cup diced carrots
  • ½ cup diced onion
  • 1 small chili pepper minced (optional)
  • 1 14 ounce can of kidney beans (optional)
  • 1 cup baby or petite peas (fresh or frozen)
  • ¼ cup minced cilantro (optional)

Mexican Style Riced Cauliflower Directions

  • first, gather all your ingredients
  • clean and dice your carrots onions and other vegetables you may use
  • open drain and rinse your kidney beans and allow them to drain as dry as possible
  • in a large nonstick pan add your oil and for heat on medium setting
  • once hot but not smoking, add carrots and cook for a couple of minutes and tell nearly tender
  • add onions and cook until translucent
  • add cauliflower and cook for two minutes and Terrell thought throughout
  • add all other spices and ingredients except the baby peas, kidney beans, and cilantro
  • heat for another couple of minutes during until all ingredients are well combined.  At this point, the cooking cauliflower rice should have a reddish color.
  • Cook for two more minutes, add baby peas, kidney beans, and cilantro stir thoroughly turn off the heat and remove from burner.
  • At this point, you may serve hot as a dinner side or allow the cauliflower to cool off and stored in a refrigerator for use at a later time.

Cook’s notes

  • I usually add a couple of teaspoons of sodium free chicken bouillon, but this is a strictly optional item, and I don’t always add the bouillon.
  • When working with frozen rice cauliflower, I typically cook each pound separately for about three minutes each to the point that they are not frozen any longer before beginning.
  • While adding the kidney beans is strictly optional, it does bring up the protein level of the riced cauliflower some, and it adds character.
  • I frequently use frozen peas, but I do rinse them in some cool water and allow them to dry, before adding them to the cooking cauliflower
  • Adding chili is purely optional; however, we typically add some finely chopped poblano pepper, or half heat jalapeno, or my wife’s favorite a small Sereno chili.

Prep Time

  • 5 mins

Cook Time

  • 8 – 10 minutes

Total Time

  • 15 minutes

Related Reference

Zucchini Casserole Recipe

Here is a nice dinner dish which will use up some of those zucchinis and or summer squash from your vegetable garden.   

Zucchini Casserole Ingredients

  • Chicken breast- 400 gr (14 oz)
  • Zucchini- 1 kg (35 oz)
  • Cheese – 100 gr (3,5 oz)
  • Sour cream – 4 tbsp
  • 2 Eggs
  • 2 Small or 1 Medium Onion
  • Seasoning – optional
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon white pepper

Zucchini Casserole Direction

1. Wash zucchini and grate. (I recommend wringing zucchini with your hands to get rid of excess liquid).
2. Onions clean and cut into small cubes. Fry until soft.

3. Chicken breast cut into small pieces. Add 2 tablespoons of sour cream and spices to taste. Stir and leave to marinate.

4. In grated zucchini add eggs and fried onions. Stir and add spices to taste.

5. Marinated chicken mix with zucchini. Put in a form oiled. The surface of the casserole smear the remaining sour cream and sprinkle with grated cheese.

6. Bake for 30-40 minutes at 180C (350F).

Related References