Step 3: Add the Stewed Tomatoes, Tomato Sauce, Tomato Paste, and Water, and stir until well mixed. Add the Garlic Salt, and Seasoned Pepper, and stir to blend. Add the Italian Seasoning, Ground Oregano, and Sweet Basil, and stir well. Step 2: Add the Butter, Onion, and Green Pepper, and cook 10 minutes on Medium heat, stirring frequently. Step 1: In a large heavy bottomed skillet, place the Ground Sirloin, and cook until well browned, and no pink is left. Meanwhile, browse the photo array below to see what else the Secret Recipe Club cooked up this month.You’ll also want some Parmesan cheese to sprinkle on top Step by Step Instructions
Risotto in my beloved slow cooker? I am all in!Ĭan you tell I was in a comfort food mood while looking at her lovely blog? Thanks, Amy, for lots of inspiration this month, and for the delicious ideas. Slow-Cooker Chicken and Mushroom Farro Risotto.This is on the docket for the next family dinner in which I have to provide dessert. I found lots of inspiration, and I have my eye on her… We are to quietly explore and cook for a month from this secret blog, and today is our reveal day of the recipe we have chosen to present.Īmy is culinarily creative and so many of her recipes struck a chord with me. I was assigned her blog as part of Secret Recipe Club, a sort of secret-Santa project for food bloggers. All rights reserved.Īs I mentioned, this idea came from Nashville-based Amy over at Fearless Homemaker. Serve hot with grated Parmesan cheese and a garnish of parsley or fresh basil.Ĭopyright Dorothy Reinhold |.Cook about 10 more minutes, until everything is bubby and combined. If you used salted tomato products, you might not need much additional salt. Taste and add more salt and pepper to your liking (if needed). Drain pasta well and transfer pasta to pot of sauce, stirring gently to combine well. When sauce is nearly done, cook pasta according to package directions, reducing the cooking time by 1-2 minutes.Bring to a boil, reduce heat to low and simmer, uncovered, stirring occasionally, until sauce thickens, 45-60 minutes. Add tomato sauce, tomato paste and 1 paste-can of water.
Add in whole tomatoes (and juice), crushing the tomatoes with your hand as you add them (wear an apron because they squirt!).Add garlic, paprika, chili paste, sugar and cinnamon and stir. Add ground beef and sauté another 5 or so minutes, until beef is cooked. Add fajita vegetables and sauté until softened, about 7-8 minutes, stirring frequently. Heat olive oil in a large skillet or pot over medium-high heat.Garnish: Grated Parmesan cheese and freshly-chopped parsley or basil (optional).1 teaspoon Gourmet Garden Chili Pepper Paste (or 1/4-1/2 teaspoon crushed red pepper flakes).1 tablespoon minced garlic (I used Gourmet Garden Organic Garlic Paste).1 (14-ounce) package fajita mix vegetables (red onion, colored bell peppers).This dish goes by many names - American Chop Suey, Goulash, Johnny Marzetti, Slumgullion, Hamburger 's comfort food whatever you call it. Wherever you’re from and whatever you call it, be sure to set me a place at the table! American Goulash (upstate New York, Pennsylvania).
But it also goes by so many other names in the rest of the country, as I discovered when searching around online. This dish, as she explains, was Massachusetts/New Hampshire/Maine/Rhode Island/Connecticut/New Jersey comfort food. There are no bean sprouts, water chestnuts and crunchy noodles to be found instead, this dish is more about the American Melting Pot. What’s so chop suey about ground beef, onions and peppers simmered in stewed tomatoes and spices, over pasta? Just about EVERYTHING, it turns out. She made American Chopped Suey, and I did a double take. I could go on.īut there’s a new comfort food luring me, and it belongs to Amy over at the blog Fearless Homemaker. As is steaming bread fresh from the oven. Who knows…perhaps it will supplant my own need for eggplant Parmigiana! What’s your comfort food? I’m always willing to try someone else’s comfort food.
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