Words & Brush Weekender: Easy listening music and chat, Friday 9th October 2026, Free Choice - all genres of music welcome
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When I saw the idea of making potato cups using just a potato, I thought, this sounds easy enough. I’m giving you a ground beef filling here, but you can really be as creative as you want.
For a vegan option, try mashed sweet potato or butternut squash. For a dairy version, fill them with sautéed veggies, mushrooms, and onions, and top with shredded cheese.
I love recipes that can be adapted to fit different meals. You can prepare a batch of the potato cups ahead of time and then fill them with whatever works best for the meal you’re serving.
Yields 12 potato cups
Ingredients:
Potato cups:
12 small potatoes or 6 large potatoes, plus 1 large potato for the meat filling
2-3 Tbsp. olive oil
½ tsp. paprika
1 tsp. garlic powder
1 tsp. salt
½ tsp. ground black pepper
Oil spray, for greasing
Ground beef filling:
2 Tbsp. olive oil
2 large onions, diced
400 grams ground beef
1 red pepper, diced
¼ cup chopped fresh parsley or cilantro (coriander)
2 Tbsp. tomato sauce or BBQ sauce
½ tsp. salt
¼ tsp. ground black pepper
1 large cooked potato, reserved from the potato cups
1 egg
Directions:
Place the potatoes, with the skins on, in a large pot and cover with water. Bring to a boil and cook until soft and easily pierced with a fork. Drain and let cool enough to handle. Set aside 1 large potato for the meat filling.
Preheat the oven to 200°C/400°F. Grease a 12-cup muffin tin or ramekins very well with oil spray. Place one small potato, or half of a large potato – skin side down, into each muffin cup or ramekin. Using the bottom of a small glass, press each potato down and up the sides of the muffin cup, leaving the center hollow. Use a spoon to gently smooth and shape the potatoes into cups.
In a small bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Brush the mixture generously over the inside and edges of each potato cup. Bake for 15-20 minutes, or until the edges begin to brown and crisp. Remove from the oven and allow the potato cups to cool in the muffin tin.
Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onions and sauté until soft and caramelized. Add the ground beef and cook for about 5 minutes, breaking it apart with a wooden spoon as it cooks. Add the red pepper, parsley or cilantro, tomato sauce or BBQ sauce, salt, and black pepper. Continue cooking for another 5-7 minutes, stirring occasionally, until the beef is cooked through and the pepper has softened.
Peel and mash the reserved cooked potato, then stir it into the meat mixture until everything is well combined.
Reduce the oven temperature to 180°C/350°F. Spoon the meat filling into the potato cups and bake for about 20 minutes. Allow the cups to cool for a few minutes in the muffin tin before carefully removing and serving.
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Words & Brush Weekender: Easy listening music and chat, Friday 2nd October 2026, Free Choice - all genres of music welcome
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
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October Tones
Fall cooler days are around the corner here. Also our new coffee station is open. Looking forward to putting holiday lights on it and making it festive, as there are quite a bit of holidays just around the corner. With any morning, first coffee is a must. Or tea if you prefer. At least the coffee grinder back up works. Just push through a coffee press or use a hammer then grind well. If this is your first season using your own espresso machine, all the merrier with fall or spooky themed mini espresso cups. I would recommend buying one of the Starbucks syrups. We discovered they sell their limited seasonal flavors especially if you try a Kroger store that has a Starbucks in it. Try something new as the cozy entertaining holidays are just around the corner.
As we go through walks and drives to see fruity pebbles of fall on trees, their branches growing ever barren, it is a nice change to the hot summer here in the South. Sometimes we get snow, other winters it is just cold with rain. A great hush settles over the land as the forest animals take note and start their storage. They know more than we take notice.
Adventure is calling at the corn maze with bluegrass music, gem mining, and tasty eats courtesy from the food trucks.
Check out the local fair that comes by. Seeing everyone have fun, hearing children's laughter to their sense of wonder brings on a nostalgia when we were kids. County fair food from funnel cakes, hot dogs, slushies to frozen fried icecream to accompany the fun with our sweethearts and families. Try out one of the many games to win that stuffed unicorn or bear. They look way too easy is deceiving.
Don't forget to walk through the forest in its change of colors to gaze at the splendor and hear the forest speak to us in its language with the wind.
Nostalgic Snoopy and the Peanuts gang always keep that child at heart feeling no matter the age.
Thank you for visiting and passing on the word to follow. Take a break. We're getting more coffee from the stockroom after this incident below.
By now, you’ve probably noticed how much I love cooking with – and eating – zucchini. So when I came across a version of this dish made with just carrots and butternut squash, which honestly is delicious enough on its own, I had to try adding zucchini.
I love the extra flavor, and especially the pop of green it brings to the platter. Best of all, the oven and date syrup do all the work, caramelizing the vegetables beautifully without you having to stand over a pan to sauté them. Serve them as is, or spoon them over warm brown rice for a more substantial side.
Yields 6 servings
Ingredients:
4 large carrots, peeled and cut into thick diagonal slices
1 small butternut squash, peeled and cut into 3-4 cm. cubes
2 medium zucchini, cut into thick half-moons
8-10 garlic cloves, peeled
3 Tbsp. olive oil
2 Tbsp. date syrup
1 Tbsp. lemon juice
½ tsp. salt
¼ tsp. black pepper
2 Tbsp. chopped fresh parsley, for garnish
6 Medjool dates, pitted and chopped, for garnish
Directions:
Preheat the oven to 200°C / 400°F. In a small bowl, whisk together the olive oil, date syrup, lemon juice, salt, and pepper. Place the carrots, butternut squash, and garlic in a large baking pan. Pour about two-thirds of the marinade over the vegetables and toss well to coat. Roast for 25 minutes.
Meanwhile, toss the zucchini with the remaining marinade. Add the zucchini to the pan and gently mix with the other vegetables. Return to the oven and roast for another 15 minutes, or until the vegetables are tender and caramelized. Transfer to a serving platter and scatter the chopped dates and parsley over the top. Serve warm or at room temperature.
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