One weekend I decided to see what I could make with some ground beef I had in the fridge. I liked a recipe I found in my Back Pocket Pasta cookbook, but I didn’t really follow any of the ingredients…hers used escarole, sausage, pine nuts, and garlic. So, I was inspired and made my own pasta dish.
I’m still playing catch-up on here. This recipe was one I made back in March, but to be honest, it’s kind of nice. I can look back and be reminded of recipes I want to make again. This was an easy recipe and you could follow the original recipe to do ground turkey, but we prefer ground beef.
This meal is pretty quick…there is a little chopping, but then you can just use one skillet and have each quesadilla come out every few minutes. I always cook the Fudgelet’s one first (longest to cool) and mine next to help with the test batches. K gets the freshest/best looking depending.
I’ve made pierogi before, but it was back when K and I were first dating. They were the traditional type, and he helped me fold all of them. This time, I folded them all on my own and felt like the effort was not worth the end product. Ravioli are worth it to me, but not pierogi, or at least not this recipe. Before you decide to click away to another website or recipe, let me remind you that today’s post is a mixed bag. That means there was something good that came out of the pierogi. An easy cheeseburger pie! Nothing fancy, nothing crazy, but it was deemed tasty by all of us.
Look at me, making a soup! It’s a rare occurrence, and trickier now that the Fudgelet is eating our food (he can’t feed himself soup yet, so I need the soup to contain finger foods). The Fudgelet loves spinach, ground meat/meatballs, and pasta, so I figured this would be a hit for him. It took some convincing since the pasta was a new shape and the egg strands made the spinach look and taste different, but eventually he liked it. K was an even bigger fan. He would prefer a different pasta than orzo, as would I…I need to find a store that has a better pasta selection. I can’t seem to find certain shapes, like pastina (what I really wanted to use) or ditalini.
How is your luck with baking rice? I usually have poor results when there is a recipe that calls for cooking rice in the oven. I do a great job in a rice cooker or on the stovetop, but not so well with the oven. Who knows, maybe the recipes were not good? Regardless, it makes me nervous to try recipes that include that step. This one had that step, and also called for half-and-half (I hate buying it, especially for such a small amount, since I rarely use it). And then there is the bratwurst idea. I liked it, it was supposed to be the meat in the dish…but it meant going to a separate grocery store (there is a local brand of sausage I like a lot, and it’s not carried at my main store). It also meant that the Fudgelet might not like it. As it was, he decided to not eat much of the ground beef (fickle toddler), but I actually really like it with the beef. I always have some in the freezer and so I just swapped it in. No big deal. Whole milk seemed just fine in place of the half-and-half. I bet you could just use more chicken broth instead, if you didn’t want to use milk. Maybe add a bit of butter to up the richness if you do that?