From The Garden Goulash

From The Garden Goulash

I had a bowl full of cherry tomatoes, a yellow pepper and a pound of 90% burger from wholefoods and even though Lyn is not crazy about this dish I had a craving. So in this case the heck with her its all about me this time. I grew up calling a similar dish American Chop Suey so I based it a lot on my recipe but i’ve seen it been called Goulash so since this was different I ‘ll call it such.

 

Ingredients

  • 1 lbs of hamburger
  • Maybe 30 quartered cherry tomatoes
  • One yellow bell pepper cored and chops
  • 2 stalks of celery thinly sliced cross wise.
  • 1/2 cup of Lyn’s pasta sauce which included a splash of water maybe 1/4 cup worth
  • 1 tablespoon dried oregano
  • 1 tablespoon basil
  • A pinch or so of red pepper flakes, depending how spicy you like it

I tired something I read on browning the burger and I have to say I think it worked. I flatten the burger out and place on the preheated pan on high with a little oil and browned on that side for a few minutes over medium, turning down the heat to medium as soon as it hit the hot pan.

Flipped it and then started to break up into smaller chunks. this did as I read kept the meat moister. I used to immediately start to chop up the meat. I had already added the pepper and celery and by the time the meat had browned they were limp but still had a little bite to them. Mine was 90% lean so there was very little fat render if you used 80% or lower then drain the fat out.

I then added the spices , tomatoes and sauce  mixing well and brought to simmer then stirred occasionally. 

In the meantime I had a plan I was going to freeze a lot of the meat mixture for a quick easy future bachelor meal so instead of cooking the one pound of elbow pasta I only cooked up 1 cup.  and I only cook for 5 minutes.

When the pasta was done and bowled I scooped the meat mixture on top, mix to coat well it up and then being raised by my dad squirted some ketchup on it.  I know I know I know.

It was quick and easy but did create a bunch of pots and pans but well with. Lyn shook her head and had a salad for lunch.

 

 

 

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Butternut Squash Ravioli with Sage Butter Sauce.

Butternut Squash Ravioli with Sage Butter Sauce.

Lyn and I went to Eataly Boston today, a Italian market at The Prudential. So much to choose from came out with smoked Garlic, pasta, jams and a few others things such as these Butternut Squash Ravioli. So I made a butter sage sauce to go along and Lyn whipped up this roasted butternut squash, broccoli and diced tomatoes side dish. Didn’t think we would be hungry after lunch at Sweetcheeks BBQ. Wrong! Gobbled these down.

Mexican Spaghetti Squash Bowl

Mexican Spaghetti Squash Bowl

We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie

Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.

I left her recipe for the Guacamole so I could try in the future.

Prep: 15 minutes

Cook: 55 minutes
Ingredients:

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Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .

4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.

Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.

Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

MAKES 4 SERVINGS

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

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You might want to try out my Mexican Lasagna  this was pretty good.

 

Reign On Steve’s Vegetable Lasagna -Week 17

Reign On Steve’s Vegetable Lasagna -Week 17

I remember trips to Maine and those great Sunday dinners of Rose’s.  Her smile would grow if you ask for seconds and with one hand holding the edge of your plate making retreat impossible she would pile on the pasta, lasagna, meatballs…..and when you could hardly hold the plate up then she was satisfied you had ample seconds. Well this Christmas I made lasagna in her honor but added some vegetables since Lyn batted her eyes and asked do you think…… I never came up with those picture perfect lasagna but it always taste good.

Ingredients

  • 1 box of lasagna noodles ( this time I cheated and used the oven ready ones)
  • 1 container (32 oz.) Dragone Part-Skim Ricotta cheese
  • 1 large zucchini slice very thin lengthwise – I used a mandolin
  • I carrot julienned and roughly chopped
  • 1 egg, beaten
  • About 1-1/2 tsp. dried oregano
  • ½ tsp salt
  • ¼ tsp. pepper
  • 1 package (16 oz.) Mozzarella cheese, shredded
  • ¾ cup grated Parmesan Cheese
  • Pasta sauce -3-5 cups

Ingredients

How

Heat oven to 375

Combine the ricotta, egg, oregano, salt and pepper.

Add 3 cups of Mozzarella and ½ cup of Parmesan cheese mix thoroughly

Cheese mixture

Spread one cup of sauce on bottom of glass 13*9 pan

Layer 1

Place one layer of noodles – I laid them across since the fit nicely

Cover with a layer of cheese mixture

More sauce

Layer of zucchini and all the carrot

Layer 3

Cheese mixture

Sauce

Pasta

Cheese and sauce

I guess in whatever order you really want to.

top layer

Cover tightly with foil

cover with foil

Bake for about an hour minutes until sauce is bubbly

Cover with the remaining cheeses and bake until melted about 10 minutes uncovered

I also finished off with 2 minutes under the broiler I like that very slight crunchiness

Cover loosely and let sit for at least 15 minutes

Done

I served with sauce, meatballs, chicken sausage and salad with 18 year old balsamic vinegar mmmmmmm anything is better with 18 year old balsamic vinegar

Lyn's sauce my meatblaas and chicken sausage

eat1 eat

Serve best part leftovers

Rose’s meatballs

 

Reign On American Chop Suey  – Week 15

Reign On American Chop Suey – Week 15

Everyone has their own comfort foods, I have many but one of my favorites is American Chop Suey. This recipe is what I have come up with that is closest to what my mind remembers as my mother’s plus the red hot pepper flakes. The Pat’s are getting ready to grab the division and top place but they are playing in the nice warm weather, so as we  prepare for 8-12 inches of snow depending where you why not try this nice warm me up game time treat.

Ingredients:

  • 1 lb. lean Ground beef I MADE FOOD PROCESSOR GROUND BEEF
  • 1 onion chopped roughly
  • 2 stalks celery, thinly sliced
  • 1 green pepper cored, seeded and chopped
  • 28 oz. can whole tomatoes
  • 15 oz. can tomato sauce
  • 1 lb. box Elbow macaroni
  • Salt, pepper, oregano, basil, red-hot pepper flakes to taste about 1 tablespoon each
  • Ketchup (optional, not for me)

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How:

In a fry pan cook hamburger, onion, and celery until meat is browned and the veggies are limp but still have some crunch left. While browning chop up the beef into small chunks. Drain off the grease.

Step 1

Crush tomatoes by hand over the pan, pour in the juice from the can and the tomato sauce.

Add whatever spices you are comfortable with. I use salt, pepper, oregano, basil, (I suppose a short cut could be Italian seasoning mix) a good pinch of crushed red pepper flakes depends on your hotness taste. Add the chopped green pepper at this point I feel it kept them a little crunchier but I suppose you could add in the first step.

Bring to a boil and simmer for five minutes.

step 2

Meanwhile, bring five quarts of water to a boil, add the macaroni, and cook for about five minutes. The pasta should be aldente, not thoroughly cooked. Drain, return to pot and add the contents of the other pan. Gently simmer for five minutes to finish cooking the macaroni and to let it absorb the liquid.

Remove from heat, and put it to the side. I find that letting it sit for at least a half hour lets the flavors really come together I also stir occasionally to help cool and not over cook the pasta.

step 3

Ok now I was raised to top with ketchup when served but this is strictly optional, it just does not taste right to me without, what can I say?

step 4

Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Two Leftover Soups – Rotisserie Chicken and Brisket Barley

Lyn got the Flu, you know the one that they just declared an emergency in Boston for the over 700 reported cases, have tents set up outside hospitals in the south you know the Flu that is taking over our nation as the global warming (is real, no it’s not) affects our weather. I am sure that if you listen close enough to the talk shows and pretend real new stations you will hear something like it’s not actually a flu that is causing this it is more that the cost of oranges has risen effecting the supply of vitamin C and if the government would just stop taxing orange skins this would not have happen. Anyway…….

I bought a rotisserie chicken the other day was running late and needed a quick meal when I gazed the aisle of fried food or old pasta dishes and the thought of well-preserved food in the frozen aisle I settled for the rotisserie chicken with the thoughts of making a quick soup for Lyn with the leftovers. The time came to make it and when I pulled it out of the frig noticed the left over brisket the gears started to turn. Chicken soup and beef barley soup.

Note: I really did not measure anything

Chicken Soup

  • Chop a few stocks of celery
  • Chops a small to medium onion
  • A couple of carrots sliced bite size
  • 1 or 2 cloves of garlic
  • Small handful of dried Basel
  • Couple of bay leaves
  • Salt and pepper ( I start with a little and add to taste when done)
  • Large can of low sodium broth
  • Cut up the chicken into 4 pieces
  • Water

Leftover Chicken Soup

How:

Sauté the onions, carrots and celery in olive oil until the onions are tender

Add the garlic stir until you can smell about 30 seconds

Add basil and stir then add broth

Add chicken

Add water to cover

Bring to boil and simmer until done at least 45 minutes

You can cook rice or noodles to serve with

Freezes great

Beef barley soup

  • One carrot rough chopped
  • A few mushrooms rough chopped
  • Small Onion chopped
  • 1 clove Garlic chopped
  • About 1 teaspoon dried oregano it was a good pinch
  • Left over brisket about 1 to 1 ½ cup chopped
  • 2 cups beef broth
  • 1/4 heaping cup barley

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How:

Saute the onion in olive oil until soften add garlic until you smell about 30 seconds.

Combine everything else in a pot bring to boil reduce to simmer for about an hour

Serve with cilantro on top cause my wife like that

Add barley and simmer for about 30 minutes

You could ad any vegetable you want and if you like crunchy add last 30-20 minutes of simmering.

Barley

barely

Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.