We were nearing the end of one of the best batches of spaghetti sauce I’ve ever made and I wasn’t sure there would be a sufficient quantity for dinner, so I sautéed a few sliced mushrooms and added them in. Those little guys put the flavor way over the top on the delicious scale.
The collard greens were leftover, and they reheated nicely in a small frying pan with just a bit of water.
I sprinkled Asiago cheese on mine, and then added a few crumbles of Feta cheese. They provided just a bit of piquantness that made the whole plate of food sing with flavor.
As a bonus, there was enough left to accommodate a cup or so of cooked beans and some Mexican seasonings, and we have another meal of chili over rice. Or maybe … the eggplant will call dibs on the sauce and I’ll go that route.
Always an adventure.
Adventures of Dorrie Anne 
As always, it looks delicious. Your food always looks way better than the chefs on TV!
By the way, I am planning to start eating a hi-fat, lo-carb diet when I get back home, and welcome any ideas for meals. I will probably keep it quite basic.
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Yes, it was a simple, but memorable meal. I almost never have any kind of a meal plan. I just stuff around and decide a few hours beforehand what I am going to serve. This method would probably not work well for a family, but for one or two people, it works fine. It’s like running a mini-diner with a limited menu and short hours.
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I’ve been living and eating that way for years now, and you’re right – one or two people can get by that way. I heat healthy foods most of the time so I shouldn’t have to make many changes except to get rid of the sugar which I crave as I get older.
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I’ve heard that about sugar, but we went the opposite way. After not having much for many years, many ordinary things seem too sweet to us. Try cutting back, not out, your sugar consumption to see if “less is more” as time goes on.
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looks really a bit Greek and sounds perfect. I made some tomatoe pesto today myself. Was really delicious, too. Virtual hugs, Mitza
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I sprinkle Feta on a lot of things. It makes food “sing”!
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yes, Feta is wonderful and also very healthy together with olive oil, tomatoes, or with some figs and fresh walnuts. Then you will become 120 years old.. 🙂
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Oh, my !! I don’t think this poor old body can take another 48 years! ;->
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but you look much younger due to Feta, hehe
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Blush ::::: I bought four containers of it on sale a while ago and froze three of them. I keep one in the refrigerator, but it migrates to the back and I forget about it. I love it on tomato things – a great combination. ;->
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My son likes mashed potatoes with little pieces of dried tomatoes and little pieces of Feta. Very easy to please him. We ate a lot of very fresh and delicious Feta in Greece. We have a lot of Turkish shops here where you can buy it fresh. 🙂
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That does sound good. I put various things in mashed potatoes, but some things are better than others. ;->
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For fish I put sour cream and dill into mashed potatoes. 🙂
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I use buttermilk in mashed potatoes. I make my own, so it is nearly as thick as sour cream, but with less calories, but it still has the sharpness that we like in the flavor.
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sounds good
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Such “mix and match” dinners are always the best. 🙂
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My middle name is “Eclectica”!
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That explains it all. 😀
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Oh how I’ve missed collard greens. You’ve inspired me to schedule some for dinner tonight. Your meal looks healthy and delicious. I had mushrooms in brown rice last nigh!
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Mushrooms seem to add a nice richness of flavor to a lot of dishes.
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