We found yet another use for our crock pot beef last week & turned some of it into a cottage pie. Basically, I sautéed up some diced carrots, celery & onion. Then I mixed in the crock pot beef, some frozen peas, 1 tablespoon on tomato paste, a few dashes of malt vinegar & a about 1/2 c water. I let it cook until the water was gone & the veggies tender. Put in all in a baking dish & top with some garlic mashed potatoes then bake at 350 F for about 25 minutes. Dinner done!
Ann over at Pizzeria Lola made Matt's weekend yesterday by offering her homemade kimchi & Korean sausage as the pizza special. He had been waiting for her to start bringing her Korean background into some of the pizza toppings & here it was all the way. A little too spicy for wimpy me but it had Matt grinning ear to ear. He says that Korean sausage should be on the menu all the time not just as a special. Ann hinted at a Korean short rib appetizer coming soon & we can't wait to try it.
On to Menu Planning Monday...
Not much cooking going on this week as Matt is heading to Austin, TX for work (think he'll bring me back some brisket?) & I have a couple dinners out planned.
Yosemite Cheddar Cheese & Beer Soup - A request from Matt that'll make good leftovers for me for the week.
Curried Vegetable Pie - Another take on the pot pie.
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