Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes. Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg. And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.
The recipe is subtitled “Shepherd’s Pie” but it is not baked. It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.
Coo’s Lunch (Shepherd’s Pie)
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can of mixed vegetables, drained
Boiled potatoes (may be mashed)
Butter or margarine
Empty the undiluted soup into a saucepan and warm through.
In a skillet or large pot, melt butter or margarine over medium heat.
Brown the ground beef in the butter until it is fully cooked.
Add the soup and vegetables and mix well.
Let simmer a few minutes to heat through.
Serve over warm boiled or mashed potatoes.
Note: The contributor of this recipe was Bonnie Briggs, one of my first acquaintances when I moved to Parkdale. She was a woman who had known poverty first-hand and a powerful and dedicated advocate for affordable housing. It was with sorrow I learned of her passing a few weeks ago. RIP Bonnie. (October 6, 2017)
A super-quick and fun-to-make lunch. With a few helpers, you can set up an assembly line for maximum efficiency. Alternatively, prepare what needs to be sliced or chopped ahead of time and then have lunch or snack ready in a jiffy.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.
A melt-in-the-mouth appetizer or snack in which bread is replaced by slices of eggplant. I really, really like this.
Eggplant Chevre Sandwiches
1 large eggplant
2-3 medium ripe tomatoes
1 clove garlic
1 Tbsp. olive oil
Cut eggplant into 1/3 inch slices. Sprinkle with salt and let sit between two sheets of paper towel for 30 minutes.
Meanwhile, peel the tomatoes and chop finely.
Add a clove of garlic, finely chopped to the tomatoes.
Add olive oil and a pinch of salt.
Slice enough cheese to cover ½ of the slices of eggplant.
Remove the eggplant from the paper towelling and pat dry.
Cook on barbecue or grill until light brown.
Brush with olive oil and continue cooking until golden.
Remove to a cookie sheet and place it back on grill where it can keep warm.
Spoon tomato mixture onto half of the eggplant slices. Add a slice of goat cheese.
Top with another slice of eggplant. Serve as soon as cheese has softened.