Ground Beef

Let me begin this post by saying – if you don’t have couscous in your pantry – you should really go out and get some.   It whips up easily in five minutes and I actually have a notebook where I keep notes on what I can do with couscous (it has numerous entries).

Here is a link to the couscous I always have on hand: RiceSelect Tri-Color Couscous (available at Wegmans).

And now to the recipe…


1/2lb ground beef

3 medium carrots

1 cup of yellow and green beans, chopped up

1 small kousa (marrow) squash

1 small yellow squash

1 small zucchini



1 medium sweet yellow onion

1 ear of corn (remove the kernels with a sharp knife)

2 tomatoes

1/2 jar of spaghetti sauce

1/2 jar of water

fresh sweet basil and Greek oregano

1 c. couscous

Shredded Italian Blend Cheese



In a pot (I used my favorite IKEA pot) brown the ground beef over a medium flame.  Chop up some fresh basil and oregano (use as much or as little based on your tastes) and put in with ground beef.  While the ground beef is browning start to chop up the veggies.

Chop up the veggies in order of the recipe and add to the pot in that same order.  When you add the carrots (first veggie) turn the flame down to medium low and add about a 1/4 c. of water.  Once all the veggies are in the pot, add the 1/2 jar of sauce 1/2 jar of water combination.  Turn the flame back up to medium high and bring to boil.

When the mixture starts to boil, pour in the cup of couscous and mix thoroughly.  Turn off the flame and cover the pot.  Let sit for 5 minutes.

Fluff up the mixture with a spoon or knife and put on plates.  Sprinkle some shredded cheese on top (adjust to your preference) and enjoy!


So this was kind of a change for me.  I’ve never done a spaghetti pie before and hiding veggies was an extra bonus.  I originally used 8oz of spaghetti in the pie, but I think I need to cut it down to about 6.  The “crust” was too thick.

This recipe makes about 6 servings.


  • 6oz uncooked thin spaghetti

  • 2 eggs, lightly beaten
  • 1lb ground beef

  • 1/3 c. parmesan cheese
  • 1 onion
  • 2 carrots
  • 4 oz mushrooms
  • 4 stalks of swiss chard
  • 1/2 jar spaghetti sauce (no meat)

  • 1 can diced tomatoes

  • 3/4 tsp. garlic salt
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 2 oz spinach

Cook spaghetti according to directions.  Drain.  Mix parmesan cheese and eggs into the spaghetti.  Press into the bottom & sides of a greased 9″ dish.  Bake at 350 degrees for 10 minutes.

Dice up the carrots, onion, and swiss chard.


Mix it in to the ground beef.  Cook the ground beef over medium heat until the pink is gone.

Stir in spaghetti sauce, tomatoes, mushrooms, and seasonings.  Bring to a boil.  Reduce heat & cover.  Let the pot simmer for 10 minutes.

Lay a layer of spinach leaves over the spaghetti crust.

Put meat mixture on top.  Bake at 350 degrees for 20 minutes.

Cut into squares and serve with some parmesan cheese sprinkled on top.

We have about 2/3rds of it left over.  I covered it and put it in the refrigerator for dinners later this week.


Just a side note:

We have 2 wayward peacocks roaming our neighborhood.  This is what I saw out my kitchen window tonight:

Definitely not something you see everyday!