tomatoes, garlic, and mushrooms

These aren’t really recipes but comments on throwing ingredients together to make meals. Yes, I suppose that is what makes  a recipe. Anyway the amounts of the vegetables in the following meals will be entirely up to you and what you have and want to use.

This is a bunch of tomatoes, garlic, and mushrooms served over egg noodles. My Hubby likes egg noodles. When he makes pasta he cooks bunches of it. He does this for tuna-noodle in the summer and with spaghetti which then becomes his spaghetti pie. I try to cook just enough for the meals I am planning.

I have vegetables delivered weekly from Imperfect Produce. You can google that and see if it would be right for you. I may have mentioned it in a previous blog but am not sure. So I had a bunch of tomatoes that arrived green. I let them sit on my counter for a couple of weeks and they did turn red. Meanwhile I had 3-4 other tomatoes in a weekly delivery. And the mushrooms have been very nice lately. I am still trying to put more vegetables in our meals. We’ve done a lot of big roast ups of whatever vegetables are on hand but Hubby has let me know that he is done with broccoli!

  • 6 or so smallish tomatoes
  • 3 cloves garlic
  •  8 ounce package white mushrooms
  • Italian seasoning to taste
  • Egg noodles or pasta of your choice
  • Grated Romano or parmesan cheese to serve

Boil water and cook the noodles. This will take 5-8-10 minutes depending on how al dente you like your pasta. You can use whatever pasta you have on hand. This might be nice with bowties.

Slice the garlic and sauté in oil or butter. Slice mushrooms and add to pan. Roughly chop tomatoes and add them to the skillet and stir together with a few shakes of the seasoning. The garlic will take about 3 minutes; the mushrooms add 5, and then the tomatoes for about 5 more.

Drain the pasta. We put our pasta in the bowls and then add the tomato mixture. Serve with grated cheese. Enjoy!

Salisbury Steak

A while ago a colleague gave me her recipe for Salisbury Steak. Recently another colleague said that was what she was going to try to make for dinner. And then one of you lovely bloggers posted a recipe for them cooked in a crock pot. You know who you are koolaidmoms! And then Hubby bought a package of ground beef when we were grocery shopping. It seems the stars were aligned!

This is the recipe given to me by my colleague: Salisbury Steak with Mushrooms.

  • 1 lb. lean ground beef
  • 1/3 cup dry bread crumbs
  • 1/4 cup chopped onions
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups beef broth
  • 1 large onion, thinly sliced
  • 1 cup sliced mushrooms
  • 3 tablespoons cornstarch
  • 3 tablespoons water

I cannot guarantee that I used the exact amounts listed but a pretty close approximation.

Combine ground beef, bread crumbs, chopped onion, egg, salt and pepper in a bowl until evenly mixed. Shape into four patties.

Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add broth, sliced onions, and mushrooms. Bring to a boil. Reduce heat to low, cover and simmer for another 10 minutes. Transfer to plate and keep warm.

Bring onion mixture to a boil. Mix cornstarch and water in a small bowl. Add to the skillet. Cook and stir until gravy is thickened, about one minute. Pour over patties to serve.

I cooked brown rice and made a salad to complete the dinner.

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It’s all about the gravy!