Category: mustard seed sentinel

Food, mustard seed sentinel

Baked Feta Pasta

meghanewhite

dsc00826

This pasta is quite famous. Baked feta pasta gained stardom on Tik Tok in 2019. Blogger Tiiu Piret shared a version of the pasta bake on her blog in 2018.  Finnish blogger Jenni Hayrenin posted her version of the feta pasta dish on her blog the very next year and it went viral.  BAKED FETA PASTA – ORIGINAL RECIPE – Liemessä

With so much hype is it actually good? I say yes. After some experimenting and modifications I came up with my own version of baked feta pasta. It’s pretty much the same. I just made a few tiny changes like adding spinach and onion.

This simple pasta bake is creamy, savory, and a little tangy. Roasting tomatoes with olive oil, and garlic is always a winning combo. The addition of soft feta makes the sauce scrumptious. Cheese and tomato are great partners in any recipe. 

Baked feta pasta is a trend that lives up to its fame. It’s inexpensive to make and you can modify the ingredients to your liking. Change up your pasta recipes with this delectable dish. 

Happy Eating!

For you were once darkness, but now you are light in the Lord. Walk as children of light. Ephesians 5:8 

dsc00832

Baked Feta Pasta 

 

Yield: 4 to 6 servings 

 

Ingredients

1 lb pasta

2 pints grape tomatoes

1 (8 oz) block feta cheese 

½ cup olive oil

½ yellow onion, diced

4 cloves of garlic peeled and sliced in half

¼ teaspoon red pepper flake

salt

fresh ground black pepper 

fresh thyme, chopped 

fresh oregano, chopped

fresh basil, chopped

large bunch of spinach, chopped

½ cup pasta water

 

Instructions 

  1. Preheat oven to 400° 
  2. In a medium sized baking dish, place the tomatoes, onion, garlic, red pepper flakes, fresh thyme, and oregano. Pour about ¾ of the olive oil over the tomato mixture. Season with salt and fresh ground black pepper. Toss everything to coat.
  3. Place the feta in the center of the pan and drizzle the remaining olive oil on top.
  4. Bake for 40 minutes until the tomatoes and feta are browned.
  5. While the tomatoes are in the oven, cook the pasta of your choice according to the package directions. Right before draining the cooked pasta, reserve ½ cup of the pasta water. Add fresh chopped spinach to the hot water, then drain. 
  6. Once the tomatoes and feta have cooked, take a spoon and break it up and combine everything. Stir in the fresh basil. Add the pasta and spinach. Stir in the ½ cup pasta water. Give it a taste, and add more salt and pepper to your liking, 
  7. Enjoy!

Notes

* Use any type of pasta. The original recipe used spaghetti. 

* The pasta water really helps thin out the sauce.

* Greek feta works best.

* Try cream cheese or goat cheese if you don’t like feta. 

dsc00812

dsc00815

dsc00818

dsc00821

dsc00840

 

For this recipe and more, go to the link below to access Mustard Seed Sentinel. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-baked-feta-pasta

Food, mustard seed sentinel

Mini Quiche

meghanewhite

dsc00794

The quintessential brunch food is quiche. It’s got a fancy name and it’s associated with a fancy meal. Quiche is actually very simple to make, and can be enjoyed every day. A flaky pastry filled with eggs, milk, and cheese are the base for this savory pie. 

Spinach, bacon, and onions are delicious in quiche. You can use a variety of cheeses, vegetables, and meats. Be as creative as you want. Making mini quiches is a fun way to customize them to your liking. 

They freeze well and make a great breakfast on the go. Mini quiche would be a wonderful addition to a holiday celebration. Quiche is a versatile dish. It’s filling and can be used in a variety of ways. Breakfast, lunch, or dinner time are perfect for these small pies. 

Happy Eating!

Teach us to number our days, that we may gain a heart of wisdom. Psalm 90:12

dsc00798

Mini Quiche

Yield: 24

Ingredients

2 unbaked pie crusts (homemade or store bought)

6 eggs

2 cups milk

¼ teaspoon salt

¼ teaspoon pepper

Filling: 

shredded cheese (Swiss, cheddar, mozzarella, Gruyere)

crumbled cheese (feta, blue)

bacon bits

chopped ham

chopped turkey

spinach

onion

mushroom

tomato

Instructions

  1. Preheat the oven to 425°.
  2. Spray muffin pans with cooking spray.
  3. In a large mixing bowl whisk eggs, milk, salt and pepper until combined.
  4. Roll out the pie crust. Use a 3 inch round cutter to make approximately 12 mini crusts per pie crust. 
  5. Place each circle of pastry into the greased muffin pan, gently pressing them to the bottom and sides.
  6. Put a tablespoon of filling into each pastry shell. 
  7. Pour the egg mixture over the filling, being careful not to overfill. 
  8. Bake for 13 to 15 minutes, until the quiche is puffed and the pastry is golden brown.
  9. Cool in the muffin pan for 5 minutes. Use a knife to carefully remove the mini quiches. Enjoy!

Notes 

*Use half whole milk, and half  heavy cream for a richer taste.

*Don’t worry if you overfill a few quiches. They will still cook well and taste good. 

* Store leftover quiches in the refrigerator.

* Cool the mini quiches before freezing. 

dsc00777

dsc00783

dsc00784

dsc00796

https://www.mustardseedsentinel.com/post/meghan-s-corner-mini-quiche 

Food, mustard seed sentinel

Easy Tomato Soup

meghanewhite

dsc00775

A warm bowl of tomato soup and a grilled cheese sandwich are the epitome of comfort food. I grew up eating tomato soup from a can, which is perfectly fine. Homemade tomato soup is so much better tasting than any canned soup. This simple recipe is delectable and easy to make. It’s also budget friendly.

You can make this creamy, or leave it with some tomato chunks. I prefer a creamy tomato soup so I use my immersion blender. If you don’t have an immersion blender you can use a regular blender, or even a potato masher. 

It comes together quickly, and smells incredible as it’s simmering away on the stove top. This would make a great weeknight dinner. Add some grilled cheese sandwiches, and you’ve got a hearty meal. You’ll be glad you made this delicious tomato soup.

Happy Eating!

Rejoice in the Lord always. I will say it again: Rejoice! Philippians 4:4

dsc00774

Tomato Soup

Yield: 6 to 8 servings

Required equipment: immersion blender or regular blender

Ingredients 

1 stick of butter (8 tablespoons)

1 medium onion cut into large chunks

2 (28 oz.) cans crushed or whole tomatoes 

2 cups chicken broth

½ to 1 cup fresh basil, chopped

1 tablespoon sugar (optional)

1 teaspoon salt

½ teaspoon or more of fresh ground black pepper

½ cup heavy cream

Instructions

  1. In a large pot melt butter over medium heat.
  2. Add the onion and cook for 5 minutes. 
  3. Add the tomatoes with their juices, chicken broth, fresh basil, sugar, salt, and pepper.
  4. Stir and bring to a boil. Turn down the heat and simmer uncovered for 30 minutes.
  5. Blend the soup using an immersion blender until creamy.
  6. Give it a taste and add more salt/pepper to your liking.
  7. Turn down the heat and stir in the heavy cream.
  8. Ladle soup into bowls. Enjoy!

Notes

  • If you use a blender just add the soup in small batches to the blender and return it back to the pot.
  • You can also use a potato masher if you don’t have an immersion blender. 
  • Dice the onion small and chop the basil if you are not using any type of blender.

dsc00759

dsc00762

dsc00764

dsc00770

To get more of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-easy-tomato-soup

 

Food, mustard seed sentinel

Slow Cooker Broccoli Beef

meghanewhite

dsc00726

Do you love Chinese food? My family sure does, and this broccoli beef  hits the spot for those takeout cravings without breaking the bank. You don’t have to stand over a skillet to make this winning recipe. A little bit of prep, and everything goes into the slow cooker to do all the cooking. Four hours later you have a satisfying meal ready to eat. 

The beef is tender, and the broccoli is perfectly cooked in this tasty dinner. The sauce has a nice blend of savory with a touch of sweet. Add some rice, and you have a gratifying meal. Broccoli beef is a delectable dish your whole family will enjoy. 

Happy Eating!

For by Him all things were created that are in heaven and that are on earth, visible and invisible, whether thrones or dominions or principalities or powers. All things were created through Him and for Him. Colossians 1:16 

dsc00725

Slow Cooker Broccoli Beef

 

Yield: 4 servings

 

Ingredients 

1.5 – 2 lbs. sirloin steak, sliced thin

1 cup beef broth

½ cup low sodium soy sauce

½ cup brown sugar

3 tablespoons toasted sesame oil

4 cloves of minced garlic

1 tablespoon of grated fresh ginger 

2 crowns of broccoli cut into florets

4 tablespoons cornstarch

4 tablespoons water

sesame seeds for garnish 

 

Instructions 

  1. In a slow cooker, whisk together beef broth, soy sauce, brown sugar, sesame oil, garlic, and ginger. 
  2. Add thinly sliced steak. Toss to coat meat. 
  3. Cover and cook on low for 4 hours.
  4. After 4 hours mix water and cornstarch in a small bowl. Add cornstarch mixture to the beef and stir to combine. 
  5. Add the broccoli and stir. Cover and cook for an additional 30 minutes. 
  6. Serve over white rice. Garnish with sesame seeds. Enjoy!



Notes 

Thinly sliced chuck roast works well too.

Slice meat against the grain.

 

dsc00719

img_4379

dsc00728

 

For this recipe and more go to Mustard Seed Sentinel, Meghan’s Corner at the link below. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-slow-cooker-broccoli-beef

 

Food, mustard seed sentinel

Sweet Potato Souffle

meghanewhite

dsc00659

Every cook has a signature dish. It’s the recipe that you get asked to make at each holiday gathering, or get together. One of my mom’s iconic dishes at Thanksgiving was sweet potato souffle. Mom started making these wonderful sweet potatoes many years ago after getting the recipe from our pastor’s wife. Sweet potato souffle is synonymous with Mom, and Thanksgiving.

Before I experienced the joy of this souffle, I never touched sweet potatoes. Yams with some marshmallows had no appeal to me as a child. Everything changed after the first delicious bite of these delightful sweet potatoes. This is hands down, the best sweet potato recipe.

Even though this is a classic side dish, it really could be a dessert. The sweet potatoes are light and fluffy from the eggs, with plenty of sweetness from the sugar. Toasted pecans and brown sugar on top make the perfect pairing. Sweet potato souffle is scrumptious and a great addition to any celebration.

Happy Eating!

I will praise God’s name with song and exalt Him with thanksgiving. Psalm 69:30

dsc00614

Sweet Potato Souffle

 

Ingredients

3 lbs. sweet potatoes cooked and mashed (3 cups)

½ cup butter, softened

2 eggs

1 cup sugar

1 cup milk

1 tsp. vanilla

½ tsp. salt

 

Topping

½ cup flour

1 cup brown sugar

1 cup finely chopped pecans

¼ cup butter, softened

 

Directions

  1. Preheat oven to 400°
  2. Pierce each sweet potato several times with a fork and place on a baking sheet. Bake for 50 minutes or until tender.
  3. Reduce the oven to 350° after removing the sweet potatoes. Cool the potatoes slightly then scoop the sweet potatoes out of the skins, and into a large mixing bowl.
  4. While the sweet potatoes are still hot, mash them with a potato masher, or use an electric mixer. Add the butter and mix well with an electric mixer.
  5. Add the eggs, sugar, milk, vanilla, and salt. Mix well with an electric mixer.
  6. Pour sweet potato mixture into a buttered 2 quart casserole dish.
  7. In a small bowl mix flour, brown sugar, pecans, and butter. Spread the topping evenly across the top of the unbaked sweet potatoes.
  8. Bake for 40 minutes until browned and the filling has firmed up.
  9. Cool for 5 to 10 minutes before serving.
  10. Store leftovers in the refrigerator for up to 5 days.

 

Notes 

*The mixture is pretty runny before it’s cooked.

*The souffle is soft and will set up as it cools.

*Canned sweet potatoes work well if you don’t want to cook fresh sweet potatoes.



dsc00613

dsc00652

For this recipe and more go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-sweet-potato-souffle