garbanzopalooza

A blog by ordinary people about living an extraordinary life

Classic comfort dinner: American chop suey

Growing up there were a few events during the year that I always looked forward to.  One was the annual Pine Wood Derby when I was a Cub Scout.  I loved getting the car kit box, that block of wood with 4 wheels and a few small nails.  My dad and I would spend time planning how to carve out not just a great looking car, but hopefully a car that would speed down the ramp. We never did master how to build a speedy car but we still had a great time at the Derby every year.  And in our Troop, the Derby also consisted of a Pot-Luck Dinner.  And part of that dinner was always a big pot of American chop suey.  It has been many years since I have had American chop suey, and this recipe brought back all the flavor memories, as well as the Pine Wood Derby memories.

Ingredients (this recipe makes 2 servings)

  • 1 tablespoon of extra virgin olive oil
  • 1 onion, chopped
  • 1 green pepper, seeded and chopped
  • salt
  • pepper
  • paprika
  • garlic powder
  • fennel seeds
  • 1 tablespoon of tomato paste
  • 1/2 pound of ground beef, 90/10
  • 28 ounces of canned tomatoes
  • 4 ounces of gluten-free pasta

In a large stockpot warm the oil over medium heat.  Add the onion and cook for 5-7 minutes, until softened.  Add in the pepper and cook for another 5 minutes.  Season with salt, pepper, paprika, garlic powder and fennel seeds.  Mix in the tomato paste and cook for 2-3 minutes. IMG_3733   Add in the ground beef and cook until browned. IMG_3734   Add the canned tomatoes, breaking up with a wooden spoon as they cook.  Bring to a low simmer and cook for 15-20 minutes. IMG_3735 Meanwhile, in a large pot, bring salted water to a boil.  Add in 4 ounces of gluten-free pasta and cook as directed.  Do not drain the pasta, but rather transfer the cooked pasta to the sauce with a spider strainer or large slotted spoon.  Toss the pasta in the sauce to coat. IMG_3738   Serve alongside a salad of arugula and chopped almonds. IMG_3739   Note on the pasta: There are several options for gluten-free pasta that you can find at your local grocery store.  For this recipe I tried the Bionaturae brand.  This pasta is a blend of rice, potato and soy.  As with other gluten-free pastas I have tried, I found that the key is having a robustly favored sauce to coat the pasta with. IMG_3736

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This entry was posted on September 2, 2013 by in Peter Waterman's posts, Recipes, Uncategorized and tagged , , , , , , , .
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