Yum! I adjusted the recipe a bit--used veganaise and lowfat sour cream. I used a tablespoon or so of the sweet spring onions and purple garlic that came in my CSA box today. Left out the mustard and added the juice of a 1/2 lemon. I mixed it in the Magic Bullet, then stirred in some additional blue cheese crumbles. It's yummy now, and I can't wait to put it over a iceberg wedge with bacon and tomatoes!!

Reviewed On: Jun. 12, 2008

This was the perfect low budget, midweek meal--perfect for what it is. I could rename it the 'kitchen sink' recipe. I cooked up one organic onion and one pound of grass-fed, humanely raised ground beef. To the pan I added (all veggies are organic) one sort of shriveled, diced red pepper, two stalks of celery and two carrots. I seasoned it with a few bay leaves, garlic powder, lemon pepper, salt and a half glass of red wine from last night. In the greased 9 x 13 pan I cubed 4 large potatoes, 7 tiny white turnips and two small yams—all from my local CSA box. I put the meat/veggie mixture over the potato mixture. I mixed a large can of crm. of mush soup, a few ounces of leftover evaporated milk, a few ounces of leftover beef broth and a half can of creamed corn—all leftovers in the fridge from the past couple of days and poured it over the meat and potatoes. Baked the whole thing for 45 minutes. Yum!!! It made enough for two adults and two teenage boys with plenty of leftovers for our lunches tomorrow. What a way to use leftovers and extend our food budget. Thanks LadyGuin2!

Reviewed On: Jun. 3, 2008

Yummy. Made several modifications based on the ingredients in my CSA box today and what I have on hand. My family is away so I tried making this for 1-2 people. Marinated 1 sliced organic, free range chix breast in several glugs of white wine, juice of 1 lemon, lemon pepper and 'lemon peel' from the spice aisle. Sauteed a large clove of organic garlic, 4 fresh, tiny, organic pearl onions in Pam. Added 1/2 c. each diced organic red peppers and mushrooms. Added the chix, wine etc. Sauteed for a few minutes. Added 1 c. or so of organic chix broth. Cooked for a few more minutes. Meanwhile, boiled off 1/2 pound of Orecchiette pasta. Drained. Added 2 glugs of half and half to the chix mixture. Added that to the drained pasta. Seasoned. Yum, yum yum!

Reviewed On: Dec. 27, 2007