Green Goddess Dressing!

Sorry it's been so very long since my last post! And I don't even have a photo to go with this as it was completely consumed pretty quickly the day it was made.

I had a church picnic that I had to bring a dish to...and not a lot left of the veggie share in the house.
What was left was a big bunch of spinach, so Spinach Salad, right? Yeah, well the other problem was that I didn't have any significant supply of bottled dressing and while I had plain yogurt and mixes to make ranch or dill dressing, there wasn't enough time to let it sit and "ripen" as mix dressings should.

I did have an avocado that really needed to be used, and plenty of olive oil and fresh lemons....and a very helpful 7yo son - and between he and I this recipe was born:

Green Goddess ala Evan
1 fully ripe avocado pitted, and scooped out of it's peel
mash thoroughly while adding
1/2 C Olive Oil (we used 1/2 garlic infused 1/2 not)
Juice of 1 Fresh Lemon
Several Tablespoons of good plain yogurt
Salt, Pepper, and Sugar to taste
dash of cumin
dash of ginger
1 tsp toasted sesame oil


It was a big hit, both with my helper and with folks at the picnic!

Cube Steak Casserole

A couple nights ago my husband asked what he should make for dinner....
and this recipe was born.

Cube Steak Casserole
Season 4 cube steaks with salt and pepper
And brown them in a small amout of olive oil
Using a casserole dish big enough for the cube steaks to not overlap:
Spray the pan with spray EVOO
Cut up some potatoes in rounds and cover the bottom of the pan
Cut up an onion and sprinkle the pieces over the potatoes
layer some frozen spinach over the onion
mix a can of cream of mushroom soup with half a cup of milk.
Pour half the mixture over the potato/onion/spinach layers
Bake at 350 for 15 minutes
Then
Layer the steaks on top of that
Pour the rest of the soup mix on top.
Cover and bake for about 45 minutes - or until potatoes and meat are done.