Another Sunday, another Meals of the Week post! Sundays is the day that I set apart to share with you, my readers, all of the delicious meals I have cooked, shared and enjoyed over the past 7 days. Most days I eat at home with the occasional meal out.
Just because I am a single person, living on my own, is no reason for me to not enjoy tasty homemade meals! I refuse to be someone who eats out of boxes and cans. That is okay occasionally, but for the most part I want to put together meals for myself that are varied and tasty and homemade.
I find ready meals are loaded with salt, sugar and preservatives. I don't want to put all of that garbage into my body if I can possibly help it. I am fit and I am capable so why not cook something decent for myself!
I try to eat a tasty variety of things. For the most part healthy-ish. I try to get in my five a day if I can , in one way or another. Breakfasts are usually a tasty bowl of home cooked oat porridge. I like it with a bit of cream on top and perhaps some golden syrup or date syrup. Yummy! A glass of orange juice rounds that out and keeps me going until early afternoon which is usually when I have my dinner unless I am eating out or at my sisters!
Supper, is generally a light repast. Sometimes I am lazy and have a bowl of cereal. Sometimes its just toast and peanut butter or (naughty me) cheese whiz. (Does it help that I only eat 12 grain bread?) Occasionally I will have a sandwich, a salad, or just some fruit.
But to be honest after a hearty breakfast and that dinner, I am not overly hungry in the evenings, so its usually either toast or fruit, or both.
I think your appetite changes as you get older and you no longer have the desire to eat a heavy three meals a day. I do make the effort to sit at the table and eat properly and not just plunk down in front of the television. Well, most of the time anyways. I like to pay attention to what I am eating! Its much more pleasurable that way!
And without further adieu, here are my meals from the past 7 days. I think you will agree, it was, once more, a most delicious week!
SUNDAY, September 20th - Family Dinner at Cindy's
Every second Sunday we have a family dinner at my sister's. We all really enjoy those occasions. This week was no different. Cindy cooked a fabulous dinner of Cowboy Beans (look for a recipe soon), and we had buttered bread with it and potato salad, then for dessert butter tarts. The best part is being together.
In it's place I am sharing a recipe for Skillet Beans & Wieners. Not a typical Sunday meal, but what the hey, still delicious! This simple little skillet supper is pure comfort -- the kind that brings you right back to those cozy, homey meals we all grew up with. Tender baked beans simmer gently with browned onions, smoky bacon, and bite-sized wieners, creating a sweet-savoury sauce that feels like a warm hug on a cool day. It comes together in minutes, thickens beautifully as it bubbles and tastes even better the next day.
MONDAY, September 21st - Creamy Chicken Noodle Casserole for Two
Crisp buttery crackers top this creamy chicken noodle casserole which is sized perfectly for two. Delicious comfort food. Just like moms. Chicken, noodles, peas in a creamy sauce. I love the crunch of the butter crumb topping. A casserole just is not complete for me unless it has a crumb topping.
This little casserole is everything we love about comfort food - simple, creamy, and wonderfully satisfying. Tender egg noodles are folded into a velvety mixture and then topped with a generous layer of buttery cracker crumbs that bake up golden and crisp. It's homely, hearty, and sized perfectly for two, making it an ideal way to use up leftover cooked chicken or rotisserie chicken while still feeling like a special meal.
TUESDAY, September 22nd - Juicy Beef Brisket
On Monday, when putting something in the freezer I noticed a very small piece of Beef Brisket that I had forgotten about. I decided to take it out and cook it for dinner on Tuesday. It was fabulously tasty.
I first rubbed it in a tasty mix of spices and popped it into a baking dish along with some stock and a BBQ sauce spooned over top. Cooked low and slow and tightly covered until it was melting mouth wateringly tender. More of the glaze was added and then it was popped back in the oven until it was richly glazed and burnished.
This was fabulously tasty served, cut into thin slices along with a baked potato and some Cheese Slaw. What a fabulous dinner and I had plenty of beef leftover for sandwiches for the next few days.
WEDNESDAY, September 23rd - Dinner out with the family
I had a quantity of brisket needed using up so I made myself an old favorite. Beef Pot Pie Soup. You can use ground beef in a pinch and still have a delicious bowl of soup. Making soup is such a simple thing to do. My mother always made soup with leftovers from our roast dinners.
Cubes of beef sauteed with a mirepoix of vegetables (carrots, celery, onions, garlic) for plenty of flavor. Some stock and cubed potato, swede (rutabaga), and cabbage are added along with some herbs and then simmered until everything is beautifully tender. A handful of frozen peas is thrown in and heated through.
While the soup is simmering you bake some puff pastry lids. I like to top it with some Everything Bagel Spice for added interest. Ladle the hot soup into heated bowls, top with the puff pastry lid and dinner is served!
.JPG "Pork Steak with Mushroom Gravy")
This cozy dish turns humble pork steaks into something truly special. The meat is lightly seasoned, dusted in flour, and flash‑fried in butter until beautifully golden and tender . Then it’s nestled into a rich, homemade mushroom gravy made right in the same pan — golden sautéed mushrooms, a touch of flour, chicken stock, and cream come together into a silky, savory sauce that feels like pure comfort.
It’s quick, economical, and deeply satisfying — the kind of simple, from‑scratch supper that makes you grateful for what’s already in your fridge. Perfect for two, perfect for busy days, and absolutely perfect with a pile of buttery mash or a baked potato.
On this occasion we enjoyed it with a baked potato, mashed turnips, and some yellow wax beans. It made for a really delicious supper!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
- 4 slices of thick white bread
- 1/4 cup (60g) butter, softened
- 1/2 tsp garlic powder (not salt)
- 1 clove garlic, peeled and crushed
- 1 tsp dried parsley flakes
- 1/2 pound (227g) lean ground beef
- salt and black pepper to taste
- 1 cup (250g) (more or less) of your favorite brand of spaghetti sauce
- 1/2 tsp Italian seasoning
- 1 cup Mozzarella Cheese, hand grated
- parsley flakes to garnish (optional)
Ground Beef
Use lean ground beef and crumble it well as it cooks for an even texture. I season it simply with salt and pepper and cook it until done before draining off any excess fat. I buy my ground beef locally. It is grass fed and organic so there is very little fat on it. It is also traceable.
Salt & Black Pepper
These are your base seasonings. Add them while browning the beef so the flavour builds right from the start .
Spaghetti Sauce
This is where you can really personalize the dish. I encourage choosing a sauce you love — mushroom, vegetable, or any favourite jarred sauce all work beautifully . You can add more or less depending on how saucy you want your Sloppy Joes to be.
Italian Seasoning (Optional)
Adds a gentle herbal note and ties in nicely if you’re using an Italian‑style sauce. Stir it in with the spaghetti sauce to deepen the flavour.
You can either make your own garlic toast as per the recipe instructions or buy a good quality pre-made frozen garlic toast. I find it just as easy to make my own as I always have the ingredients in house to do so.
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
- Cream together the softened butter, garlic powder, fresh garlic and the parsley, mixing everything together well. (I just use a spoon for this.)
- Lay the bread slices on your prepared baking sheet and spread each slice generously with the garlic butter. (Spread it right to the edges. No need to butter the bottom.)
- Bake for 5 minutes. Flip the slices over and bake for an additional 4 to 5 minutes, until golden brown and crispy around the edges.
- Set aside while you make the topping.
- Brown the ground beef in a non-stick skillet, over medium high heat, breaking it up with a fork into crumbles. (I have one of those long handled silicone crumble making thingies that works very well for this. It breaks the meat up perfectly.)
- Season to taste with the salt and pepper and the Italian seasoning. Drain off any fat and discard. (You don't want your sauce to be greasy.)
- Add the spaghetti sauce. Bring to a simmer and then reduce the heat to medium low. Simmer for 5 to 10 minutes to develop flavors and thicken.
- Preheat your oven to broil. Spoon an equal portion of sauce onto each slice of garlic toast on the paper lined baking sheet. (No need for a clean sheet. Just use the same one.)
- Grate your cheese and sprinkle evenly over top of each. (I tend to pile it up in the middle. That way it doesn't run of the sandwiches onto the baking tray.)
- Broil for several minutes until heated through and the cheese is all melty and gooey.
- Serve hot, garnished or not with parsley flakes as you choose.
Open Faced Garlic Toast Italian Sloppy Joes
A little bit sloppy, a lotta bit tasty. This is a small batch recipe. Simply double to make more.
Ingredients
- 4 slices of thick white bread
- 1/4 cup (60g) butter, softened
- 1/2 tsp garlic powder (not salt)
- 1 clove garlic, peeled and crushed
- 1 tsp dried parsley flakes
- 1/2 pound (227g) lean ground beef
- salt and black pepper to taste
- 1 cup (250g) (more or less) of your favorite brand of spaghetti sauce
- 1/2 tsp Italian seasoning
- 1 cup Mozzarella Cheese, hand grated
- parsley flakes to garnish (optional)
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a baking tray with some baking paper.
- Cream together the softened butter, garlic powder, fresh garlic and the parsley, mixing everything together well.
- Lay the bread slices on your prepared baking sheet and spread each slice generously with the garlic butter.
- Bake for 5 minutes. Flip the slices over and bake for an additional 4 to 5 minutes, until golden brown and crispy around the edges.
- Set aside while you make the topping.
- Brown the ground beef in a non-stick skillet, over medium high heat, breaking it up with a fork into crumbles.
- Season to taste with the salt and pepper and the Italian seasoning. Drain off any fat and discard.
- Add the spaghetti sauce. Bring to a simmer and then reduce the heat to medium low. Simmer for 5 to 10 minutes to develop flavors and thicken.
- Preheat your oven to broil. Spoon an equal portion of sauce onto each slice of garlic toast on the paper lined baking sheet.
- Grate your cheese and sprinkle evenly over top of each.
- Broil for several minutes until heated through and the cheese is all melty and gooey.
- Serve hot, garnished or not with parsley flakes as you choose.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
If you think that a truly good Bolognese sauce has to be complicated, this recipe proves the opposite. After decades of trial, error, and plenty of home-cooked suppers, this is the version that finally became "the one" - simple, hearty and deeply flavorful.
This is the kind of sauce that tastes like it has been perfected over a lifetime - because it has. Whether you spoon it over pasta, tuck it into a lasagna or serve it over fluffy mash or rice, this simple Bolognese will bring everyone to the table happy.
Simple ingredients. Simple methods. Delicious food. Always.
- 18 ounces (500g) of extra lean ground beef mince (a generous pound)
- 1 TBS olive oil
- 1 large onion, peeled and finely chopped
- 1 green pepper, trimmed, seeded and finely chopped
- 3 fat cloves of garlic peeled and minced
- 1 cup (240ml) of good red wine
- 1 (14 oz/400g) tin of chopped Italian tomatoes in juice
- 2 cups (500g) carton of tomato passata
- 1 TBS tomato puree (tomato paste)
- 1 tsp good balsamic vinegar
- 1 tsp dried oregano flakes
- 2 tsp dried basil flakes
- 1 TBS parsley flakes
- 1 TBS sugar
- pinch ground cloves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 large bay leaf, broken in half
- the rind of one wedge of Parmesan (never throw those away!)(alternately you can use about 2 TBS of grated parmesan cheese)
- pinch of hot pepper flakes (optional)
Extra Lean Ground Beef This is the hearty backbone of the sauce, giving it richness without excess grease. The recipe begins by browning it thoroughly with the onions and garlic — a key flavour‑building step .
Olive Oil Used to soften the onions and peppers at the start, creating a savoury base for the meat and tomatoes .
Onion & Green Pepper Finely chopped, these vegetables add sweetness, depth, and a gentle earthiness. They soften into the sauce and help round out the tomato acidity .
Garlic Minced and added with the beef, garlic brings warmth and aromatic depth without overpowering the sauce .
Red Wine One of the recipe’s secrets: the wine is boiled until almost evaporated, concentrating its flavour and giving the sauce a mellow, complex base .
Chopped Italian Tomatoes These tomatoes provide bright acidity and body. Their juice helps the sauce simmer into a rich, hearty consistency .
Tomato Passata Smooth and velvety, passata deepens the tomato flavour and helps create the sauce’s signature thickness and cling. You can also use a quality tinned tomato sauce.
Tomato Purée/Paste A concentrated tomato boost that intensifies flavour and adds a touch of sweetness .
Balsamic Vinegar Just a splash adds subtle sweetness and acidity, enhancing the tomatoes and balancing the richness of the meat .
Dried Oregano, Basil & Parsley This trio of herbs brings familiar Italian warmth. They infuse the sauce as it simmers, adding layers of savoury, aromatic flavour .
Sugar A small but important addition — it softens the sharpness of the tomatoes and rounds out the sauce’s flavour profile .
Ground Cloves A signature touch: just enough to make you wonder what that elusive flavour is. It enhances the tomatoes without ever standing out on its own .
Salt & Black Pepper Essential for balancing and brightening all the flavours. Added early, then adjusted at the end for perfect seasoning .
Bay Leaf (broken in half) Adds a subtle herbal depth that develops during the long simmer. Removed before serving .
Parmesan Rind (or 2 TBS grated Parmesan) A beautiful finishing touch — the rind melts slowly into the sauce, adding savoury richness and umami. If using grated Parmesan, stir it in during the final simmer .
Hot Pepper Flakes (optional) For a gentle kick if you like a bit of heat. Completely optional but lovely for those who enjoy a touch of spice .
- Heat the olive oil in a large saucepan over medium heat. (Don't be in a rush)
- Once hot, add the onion and peppers. Cook, stirring for several minutes, until softened. (I don't like to let them brown.)
- Crumble in the ground beef and garlic. Dry scramble until the beef is no longer pink. (You can let the beef brown a bit, which will add more flavour to the sauce.)
- Pour in the wine. Bring to the boil and then boil it until the wine has almost evaporated. (This condenses the flavours and makes for a nicer sauce.)
- Add the remaining ingredients, with the exception of the Parmesan.
- Bring to the boil, then reduce to a very low simmer. (A slow bubble is fine.)
- Set a cover on top, slightly ajar. Simmer over very low heat for about an hour, stirring occasionally. (If you think it is getting too thick you can thin it with a bit of beef stock if necessary.)
- Add the cheese rind, or grated Parmesan.
- Cover again and cook for another half an hour. Prior to serving discard the rind and the bay leaf. The sauce is now ready to use as you wish.
Bolognese Sauce
Just the way I've always done it. Simple. Delicious. Easy. A hearty sauce that can be used on top of spaghetti, in lasagnas and bakes, or as the my husband enjoys it, ladled over potatoes.
Ingredients
- 18 ounces (500g) of extra lean ground beef mince (a generous pound)
- 1 TBS olive oil
- 1 large onion, peeled and finely chopped
- 1 green pepper, trimmed, seeded and finely chopped
- 3 fat cloves of garlic peeled and minced
- 1 cup (240ml) of good red wine
- 1 (14 oz/400g) tin of chopped Italian tomatoes in juice
- 2 cups (500g) carton of tomato passata
- 1 TBS tomato puree (tomato paste)
- 1 tsp good balsamic vinegar
- 1 tsp dried oregano flakes
- 2 tsp dried basil flakes
- 1 TBS parsley flakes
- 1 TBS sugar
- pinch ground cloves
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 large bay leaf, broken in half
- the rind of one wedge of Parmesan (never throw those away!)(alternately you can use about 2 TBS of grated parmesan cheese)
- pinch of hot pepper flakes (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Once hot, add the onion and peppers. Cook, stirring for several minutes, until softened.
- Crumble in the ground beef and garlic. Dry scramble until the beef is no longer pink.
- Pour in the wine. Bring to the boil and then boil it until the wine has almost evaporated.
- Add the remaining ingredients, with the exception of the Parmesan.
- Bring to the boil, then reduce to a very low simmer.
- Set a cover on top, slightly ajar. Simmer over very low heat for about an hour, stirring occasionally. (If you think it is getting too thick you can thin it with a bit of beef stock if necessary.)
- Add the cheese rind, or grated Parmesan.
- Cover again and cook for another half an hour. Prior to serving discard the rind and the bay leaf. The sauce is now ready to use as you wish.
Notes
Any leftovers can be frozen in containers for up to six months. Just thaw in the refrigerator overnight and reheat as needed.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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