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Archive for the ‘Entrees’ Category

Vegetarian “shepherd’s” pie

Posted by Jeanne on November 10, 2013

There might be vegetarian shepherds, right?  Shepherds that don’t want to eat meat and maybe just have a thing for sweaters?

We have a couple of sort of heavy roasted meat dishes on the plan for the week (roast chicken, carrots, & brussels sprouts, herb rubbed pork tenderloin & mashed potatoes) so I thought it would be a good idea to do a couple of meatless dishes.  Also, my kid is obsessed with beans.

Vegetarian “shepherd’s” pie

Makes about 6 servings.


2.5 lb. sweet potatoes (2-3 large)

0.75 C shredded cheddar cheese

Salt & pepper


0.5 C onion, diced (about 1 small)

4 carrots, sliced into rounds

4 stalks celery, sliced

2 cloves garlic, minced

2 TB flour

1.5 C stock (I used chicken because it’s what we had and we are not actual vegetarians.  If you are charged with the care and feeding of actual vegetarians, use veggie stock.)

2 15-ounce cans of beans, drained and rinsed well (I used chickpeas and kidney beans)

1 C frozen corn

1 C frozen peas

2 sprigs of fresh thyme (or about 0.5 tsp dried)

1 sprig of fresh rosemary

Salt & pepper

Preheat your oven to 375F.  Prepare an oven-safe casserole or other dish with olive oil, butter, or cooking spray.

Cook the whole, unpeeled sweet potatoes in boiling salted water until very soft (time will vary depending on the size of the sweet potatoes).   Drain and allow to cool until they can be handled.  Mash with cheddar cheese and season with salt and pepper to taste.  Set aside.

Warm some olive oil or butter in a large non-stick pan or skillet over medium to medium-high heat.  Saute onions, carrots, celery, and garlic until the onions are translucent.  Add the flour and stir to coat the vegetables.  Add the stock, and cook until it thickens (about 3 – 5 minutes).  Remove from heat and add the beans, corn, peas, and herbs.  Stir to combine and season with salt and pepper to taste.


Add the bean and vegetable mixture to the casserole dish.  Top with mashed sweet potato mixture.  Bake for 30-40 minutes until filling is bubbling and top is crisp and beginning to brown around the edges.    (Note:  you may want to put the casserole dish on a baking sheet.  It can bubble over and make a huge mess all over the bottom of your oven.  Guess why I know this?)


Verdict – delicious!   Hearty and filling but not super heavy, which I think sometimes happens with meat-and-potatoes dishes like traditional shepherd’s pie.


Posted in Cooking, Entrees, Vegetarian | Leave a Comment »

Mid-August Burnout

Posted by Jeanne on August 11, 2013

I’m pretty much over summer.  It hasn’t been that bad this year, especially compared to last year, but I’m so over being hot.  I’m done going for runs where I feel like maybe I am swimming because of the humidity.

I am also experiencing summer produce ennui.  I no longer want to take pictures of the beautiful produce we get from the garden or the CSA.  I was relieved when Curt told me he had picked his last zucchini because the plant was dying.


Ok maybe just one more picture.

Never fear though, winter is coming and in February I will be complaining about how I will never be warm again and bitching about how much I hate soup.  It’s the circle of life – like in the Lion King, but grumpier.

This week:

Saturday:  corn and zucchini cakes (recipe below) + eggs

Sunday:  herb and mustard rubbed pork tenderloin + roasted carrots and cabbage


Monday:  quesadillas + boxed soup

Tuesday:  caldo verde (aka Portuguese green soup)

Wednesday:  chili-lime shrimp bowls (modified from Budget Bytes, again.  I am so addicted to her blog.)

Thursday:  burgers + grilled potatoes

Friday:  pizza

Corn and zucchini cakes

Makes three dozen (can be frozen)

Half a small onion, finely diced

2 small zucchini, grated & drained

2 jalapenos or other hot peppers, finely minced

6 ears of corn, kernels removed (about 2 cups)


1 TB baking powder

Kosher salt & freshly grated black pepper

1.5 C flour

3 eggs, lightly beaten (I ended up using two whole eggs and two egg whites instead and it worked fine)

1.5 C milk

Olive oil (for cooking onions)
Sautee the diced onions in olive oil until softened and lightly brown.  Combine with zucchini, peppers, corn, baking powder, flour, and salt & pepper and toss to coat the veggies in the dry ingredients.
Heat a non-stick pan over medium heat.  You can use butter or oil if you want/feel like you need to.  Our nonstick seems to function better without so I just left the pan dry.
Add the eggs and milk to the veg and dry ingredients.  Stir to combine but do not overmix.
Drop by spoonfuls (I used a two-ounce disher aka ice cream scoop) into the warmed pan.  Cook until dry around the edges, about 3 minutes.  Flip and cook another 1 – 2 minutes until browned and delicious.
IMG_8041 IMG_8045
Serve immediately, or freeze on parchment paper to enjoy later.
We reheat in the toaster oven for about 8 – 10 minutes, or you can microwave for a minute or two if you don’t mind them being kind of soft.

Posted in Birdies, Cooking, Entrees, Garden/Seasonal, Planning, Vegetarian | Leave a Comment »

Glasford Haus of Zucchini

Posted by Jeanne on July 25, 2013

I have bitched mightily about the garden before.  And lo, here we are again.

Note:  I love that we have freshly grown produce.  I love that Curt has a hobby he enjoys.

I freaking hate the famine-or-feast of it all.  Two weeks ago we had no zucchini.  I think I BOUGHT zucchini last month.

This is what I picked last Thursday:


I froze 18 cups of shredded zucchini.  EIGHTEEN.  CUPS.  THAT IS A LOT OF FREAKING ZUCCHINI BREAD.  The plant is still going strong – I can already see another 8 zucchini coming up.  Oh, and we got three as a “bonus” from our CSA because they have so many zucchini too.



So this is what we ate this week:

Sunday:  it was my birthday so we had grilled salmon (which Curt nicely cooked for me in a hailstorm) and grilled portobello mushrooms and some grilled zucchini.

Monday:  stuffed zucchini (I made one for us and one for a friend who just had a new baby).


Tuesday:  cochinita pibil taco bowls, inspired by this recipe.  NO ZUCCHINI YAY!

Wednesday:  tofu, green bean and zucchini Thai curry + rice.

Thursday:  Baked Louisiana red beans & rice.

Friday:  pizza, probably one with zucchini.

This weekend, will be making some zucchini bread.  Whee!

Posted in Birdies, Cooking, Entrees, Garden/Seasonal, Planning | 1 Comment »

Making up salads & new obsessions

Posted by Jeanne on July 9, 2013

So I seem to have unfollowed most of the terrible “recipe” posters from Pinterest, and I found some really great people to follow – my faith in Pinterest is restored. Huzzah!

I combined elements of  this recipe and this recipe because I had a bunch of the stuff in the fridge – zucchini, tomatoes, limes, cucumbers, eggplant – added some shredded chicken, and it turned out to be really good!  Very pleased.


The child liked it too.


She is sixteen months old today.  I can hardly believe it.

That’s what we had for dinner tonight – this week has been:

Sunday:  steak fajitas and black beans

Monday:  breakfast for dinner – egg and bacon sandwiches

Tuesday:  made up salad

Wednesday:  pulled pork sandwiches and sauteed zucchini

Thursday:  spaghetti with Italian sausage and kale

Friday:  homemade pizza

Saturday:  paprika rubbed fish with cheddar polenta and veg – we’ll see what we get in the CSA this week

Obsession:  Carla made me some agua fresca de jamaica, and it is AMAZING.


Also, the jar of hibiscus infusion looks like a jar of blood in the fridge which is nice and creepy.


I also made some infused waters – this weekend it was lime/rosemary and a cucumber/basil.  Both were delicious.  Tomorrow is lime and berry.


Posted in Cooking, Entrees, Feeding the spawn, Garden/Seasonal | Leave a Comment »

Moving is horrible

Posted by Jeanne on March 3, 2013

We are moving.  In just over two weeks.  We are at the packing stage where I think we should just throw everything away and start over.  We are not, of course.  We will continue to pack up all our crap and nice gentlemen from Two Men and  a Truck will come and carry it over to the new house.  Blergh.

In preparation, we are also trying to cook down the fridge and freezer contents.  It’s getting a little funky.  Next week we will be within spitting distance of All Takeout All The Time but for now, we are still cooking.

Breakfast:  breakfast cookies, pumpkin quinoa steel-cut oatmeal

Sunday:  apple cider vinegar chicken stew with onions and kale + Israeli couscous

Monday:  breakfast for dinner!  Scrambled eggs, breakfast sausage, blueberry pancakes

Tuesday:  chicken Thai curry + rice

Wednesday:  pasta with sausage and red sauce

Thursday:  freezer dinner (cassoulet I made a couple weeks ago for this moving time)

Friday:  homemade pizza.

The breakfast cookie thing is from Pinterest.  I am less enamored with Pinterest lately, to be honest.  I think I have seen too many pins of “recipes” that include things like powdered ranch dressing mix.  Or there is this pin floating around that calls for boneless chicken breasts, green beans, and potatoes all cooked together in butter and salad dressing mix (Italian, not ranch).  For an hour.  THOSE POOR GREEN BEANS!  Ugh.  But this recipe is a real recipe, does not include powdered salad dressing at all, and is very tasty to boot!

Have a good week, everyone!

Posted in Breakfast, Cooking, Entrees, Planning | 3 Comments »

The plan – week of February 3rd

Posted by Jeanne on February 3, 2013

Last week was crazy.  Curt was sick, then we seem to have gotten ourselves in contract for a house, then I got really sick.  Still not sure with what except not the flu.  We will heretofore refer to this illness as the plague.  I spent all day Friday huddled under piles of blankets wearing my pajamas plus wool socks and a sweater, shivering and convinced I was going to die.  So that was unpleasant.  My fever broke about 8:30 PM on Friday and I feel much less like I am dying.  Still sick but definitely not dying.

Anyway, so we got a bit off track.  There was a lot of toast and tea in my life this week.

Sunday:  sausage and peppers pasta – Curt made homemade sausage a few weeks back and we picked up some of the fire-grilled peppers and onions at Trader Joe’s, so we mixed those together and whoot, dinner.

Breakfast:  overnight oatmeal.  I like it, actually.  I even made it with sunflower seed butter last week.


I has arrived as a food blogger.

Monday:  mapo tofu + green beans + rice

Tuesday:  gumbo (made last week and frozen because we didn’t eat it; see plague, above)





Wednesday:  pesto chicken sandwiches

Thursday:  roasted acorn squash and beet salad with goat cheese and bacon vinaigrette


Squash beware



Friday:  broccoli and cheddar pinwheels (I wrote about them in this post)

Anyway.  Stay healthy and have a good week, everyone.

Posted in Cooking, Entrees, Planning | Leave a Comment »

The plan – week of January 27th

Posted by Jeanne on January 27, 2013

E is starting at a new daycare on February 4th, and between that and starting our taxes I am covered in paperwork.  Ugh.  Happy new year?

Breakfast:  overnight oats.  Not in a jar though.  Tomorrow’s is supposed to be maple blueberry but we’ll see if I actually remember to put the blueberries in it.

Sunday:  meatloaf and mashed potatoes

Monday:  chicken tortilla soup

Tuesday:  honey-soy salmon, rice, sauteed green beans

Wednesday:  shrimp and andouille gumbo

Thursday:  BBQ pulled pork and roast sweet potatoes

Friday:  mac & cheese (Curt is on his own that night – I am going to a much-belated holiday party with a friend of ours)

Have a good week, everyone!


Power to the pancakes.

Posted in Cooking, Entrees, Planning | Leave a Comment »

The plan – week of January 6, 2013

Posted by Jeanne on January 6, 2013

I still can’t believe it’s 2013.  I just tried to date this post 2011 – clearly, I am a bit behind.

But look at me!  Blogging!  I am doing well on my other resolutions too.  Even the flossing, which I still hate but which is starting to suck less every day.

This week:

Breakfasts:  slow cooker pumpkin oatmeal (I really should post this recipe sometime) and individual omelettes.IMG_6987

Sunday:  pork tenderloin roulade (stuffed with rice, kale, dried cherries, and pine nuts) + roasted carrots.

Monday:  chicken fried rice (made with the rest of the rice not stuffed into the pork tenderloin, plus peppers, broccoli, and the mandatory garlic/ginger/scallions).

Fried rice

Tuesday:  beef tenderloin sweet potato hash (made with trimmings from the steaks we had on New Year’s Eve) + eggs

Wednesday: pork medallions (other half of the tenderloin from Sunday) + whiskey sauce + sauteed veg

Thursday:  burgers + big salad

Friday:  homemade pizza (probably one pesto/parm and one just tomato sauce + cheese)

Have a good week, everyone!

Posted in Breakfast, Cooking, Entrees, Planning | Tagged: , | 2 Comments »

Clearing out the cobwebs

Posted by Jeanne on October 25, 2012

My, but it’s been awhile, hasn’t it?  Last weekend I was in San Francisco for my race, and I visited a friend from college who lives in the Bay area.  He asked if I was still cooking, which is a fair question since I have not been posting.  And the answer is yes, I have been cooking.  Just not writing about it.

There is this feeling of obligation (for me at least) that if I haven’t posted in ages, my opening post must be epic!  And contain tons of pictures!  Etc.  But I haven’t had time to compose an epic, photo-heavy post because the child is distracting me.

An adorable distraction, but a distraction nonetheless.  Which is as it should be, but I’d like to post more often.  So here goes.

It’s fall!  Time for soup and stew and butternut squash in everything.  Today I’m making cochinita pibil and also boeuf bourguignon, Julia Child’s recipe.  I also made some beginner’s beef ragout from this book for the baby.

She loved it.  So far, feeding E has been a lot of fun.  She likes everything but avocado (darn.  More avocado for meeee!) so far.  We’ve been using a mix of homemade and store-bought foods, and she’s just starting to get some meals at daycare too.

I think we’re going to try and work our way out of purees and see if she can start feeding herself soon.  If nothing else, the dogs will LOVE it when she throws things on the floor.  Especially Nettie.

Posted in Cooking, Cooking, Entrees, Feeding the spawn, Parenting, red meat, Soups & stews | Leave a Comment »

Broccoli and cheddar pinwheels – from Parents Need to Eat Too!

Posted by Jeanne on February 20, 2012

Debbie’s book comes out tomorrow!

If you want to pre-order, today is the last day to get your free digital starter kit.  Or, if you’re the gambling type, leave a comment on THIS POST about your first food memory by Tuesday, February 21st at midnight CST and you will be entered to win a copy!

I have to say, I’ve been really spoiled by having a copy in hand for a couple of weeks now.  This book is great and I forsee using it a lot once this kid is born (due date in t-minus 26 days.  OMG.).  The recipes I’ve tried have worked well and the time estimates aren’t gross exaggerations like they are in some recipes/cookbooks (see also:  damn near every recipe in Cooking Light magazine’s time estimates, Rachael Ray’s 30 Minute Meals that take an hour).

Also, Curt is seemingly enthralled by the “make baby food” instructions that accompany most of the recipes.  It’s the little things that count.

Broccoli and Cheddar Pinwheels

1 pound prepared pizza dough, white or whole wheat (I used half a batch of this dough)
2¹⁄₂ cups finely chopped broccoli, or one 10-ounce package of frozen chopped broccoli, defrosted and finely chopped  (If you don’t mind the additional cleanup, you can do the fine-chopping by pulsing in the food processor. It’s important that the pieces be quite small, or you’ll have trouble in the assembly.)
1 to 2 cups shredded Cheddar cheese, depending on how much you like cheese (who doesn’t like cheese?  We definitely used two cups.)
1 tablespoon Dijon mustard
Salt and pepper

Preheat oven to 425°F. Line or grease a baking sheet.  (I would HIGHLY recommend lining the baking sheet.  We used a silpat and there was some cheese-oozage that would have been a bit of a nightmare to remove from an unlined sheet).

1. Remove pizza dough from the refrigerator 30 minutes to 1 hour before you plan to use it.

2. Steam the broccoli until just tender, 5 to 6 minutes. (We used the food processor to chop the broccoli up, as suggested.  Worked like a dream.)  Cool slightly, then combine broccoli with the Cheddar, mustard, and salt and pepper to taste.

3. Roll or stretch the dough on a floured work surface into a large rectangle, about 10 x 14 inches. Don’t worry if you can’t get those exact measurements, but take care not to stretch the dough so thin it rips.

4. Spread the broccoli mixture over about three-quarters of the dough, leaving an uncoated portion at one short side.

Begin to roll the dough from the short side covered with the broccoli spread, and keep rolling until you’ve got a nice, neat log of dough.


5. Using a serrated knife or a pastry scraper, cut the log into 8 equal pinwheels.

Carefully lay the pinwheels flat on the prepared baking sheet, and bake until crust is golden brown and the cheese is melted, 15 to 20 minutes.

Verdict?  These are REALLY tasty.  This is one of those recipes that is greater than the sum of its parts – the ingredients list isn’t much but don’t let that fool  you.  Also, they come together really quickly.  I plan to make another batch as soon as I have more pizza dough.

Posted in Appetizers, Cooking, Cooking, Entrees, Parenting, Sponsored Post, Vegetarian | 7 Comments »