Taco Pasta

I my quest for recipes that use tomato paste, I came across this meal on the $5 Dinner Mom blog. I changed several things based on what I had in my pantry and my personal tastes. If you'd like to see the original recipe, go here. It got rave reviews from the men in our house, which means it's a keeper. :-)

TACO PASTA

Ingredients
1 lb. ground beef (I used precooked hamburger from my freezer)
1- 6 oz. can tomato paste
15 oz. can pinto beans (original recipe calls for kidney beans, I think pinto beans are more "mexican" and it's what I had on hand)
1 pgk. taco seasoning (orginal recipe uses various spices, this was easier for me)
2 cups uncooked rotini pasta (I used whole grain pasta)
1 c. frozen corn (I used the last of a bag of corn I had on hand. You could substitute 1 can of corn)

1-2 cups shredded cheese (optional, I skipped this)

Directions
1. In large skillet, brown ground beef. Drain and return to skillet. Skip this step if you are using pre-cooked hamburger.
2. Add tomato paste plus 2 cans worth of water to the ground beef. Stir until paste becomes tomato-y sauce. Add drained and rinsed beans. Add corn. Add taco seasoning. Stir through and let simmer for 4-5 minutes until hot.
3. Add 2 cups uncooked pasta with 2 cups of water to the meat mixture. Cover and cook over medium high heat for 10-12 minutes, or until pasta has cooked through. Stir a few times while pasta is cooking.
4. Top with cheese if desired.

Grandma's Goulash

This is one of my favorite meals from my childhood. Although my paternal grandmother passed away when I was 14 I still have many memories of time we spent together. As far as meals together I have a few scattered memories, but only remember one or two foods she served. My favorite was one I christened: "Grandma's Goulash". It is a very simple recipe and also very delicious.

Grandma's Goulash
Ingredients:
1 lb ground beef (ground turkey or chicken could be substituted, though I've never tried it)
2 (10oz) cans of condensed tomato soup
1 bag of mixed frozen vegetables (fresh work too, but take longer to cook)
5 or 6 potatoes the size of your palm
Milk
Butter
Salt & Pepper

Directions:
1. Peal and cut up potatoes. Put in boiling water to cook.*
2. Meanwhile cook ground meat in frying pan. When cooked drain fat and set aside to cool slightly.
2. Pour soup and frozen vegetables in bowl and mix together.
3. Add meat, stir.
4. Cover and microwave for 5 minutes. Stir and Heat for another 5 minutes.
5. Drain potatoes and mash adding salt and pepper and milk.
6. Move vegetable/soup/meat mixture to an oven safe container and top with mashed potatoes.
7. Add a dollop of butter and put under oven broiler for 2-5 minutes or until the top of the potatoes just begins to brown.

Great if served with fresh rolls, a garden salad or apple sauce as a side.

*Optional Substitute: Noodles can be substituted for the mashed potatoes. Instead of topping with potatoes cook noodles and mix with the vegetable/soup/meat mixture.

Pasta with Rosemary Tomato Sauce

Please excuse the murky photo, I took it with my phone and I thought it was a little clearer.

This recipe, which I call Pasta with Rosemary Tomato Sauce was actually one I discovered while eating breakfast in a restaurant last week. I didn't mean to eavesdrop, but when one woman at a nearby table started rattling off quick and simple recipes to her friend my ears perked up. The following is my adaptation of what I overheard:

* Boil water for pasta. Any pasta will do, but I used the medium shell pasta and it worked well. (I used half a box, which when mixed with other ingredients was enough for lunch for my husband, daughter and myself and left me with some I could pack for my husband's lunch the next day.) When water is rolling boil cook pasta till al dente (approx 8 minutes).

While water is boiling prepare the sauce:

* Warm deep frying pan and add 1-2TBS of Extra-Virgin Olive Oil

* Drop in 1-2 cloves of garlic minced and fresh rosemary (I chopped mine a little). Heat in the pan until the garlic is just browned, not burnt.

* Add 1 can of tomatoes (I used a 14.5 oz can of Fire Roasted Tomatoes from Hunts, but any diced tomato, stewed tomato or even fresh would work. Fresh tomatoes might take longer to cook, so plan accordingly.)

* Simmer sauce on the stove for 15-20 minutes, longer if using fresh tomatoes.

* About 3-5 minutes before the cooking time is up add 1-2 TBS of balsamic vinegar and stir.

* Serve hot over cooked noodles.

* Top with shredded Parmesan cheese.

Options: I had some leftover grilled mild Italian sausage, which I reheated and chopped to put in with the pasta. It was delicious. Leftover grilled chicken or shrimp would work too -- or this could be left as a vegetarian dish by omitting the meat.

This was delicious and was enjoyed by my husband and 3 year-old.

A recipe that will get you a-head...with cabbage

I'm not sure how many of you are fans of cabbage, but this recipe is such a favorite at my home I thought it'd be worth sharing. This particular version of the recipe was given to me back when I was working at a 19th century village museum. Recently I learned that the English do not necessarily follow a recipe, to them Bubble 'n Squeak is made with any leftovers that are on hand. Either way, it's delicious. :)

Bubble 'n Squeak

½ Medium head cabbage, sliced
3 bacon strips diced chopped onion or onion powder
1 cup of ham (cooked and cubed)
1 Tbs. Butter
3 cups baked & cooked potatoes (thinly sliced)
½ tsp. Paprika
Salt & pepper to taste

1. Cook cabbage for 5 minutes until tender, drain & set aside.
2. Cook bacon & onion in a cast iron skillet (or frying pan if skillet is not available)
3. Add ham and cook till heated through
4. Add butter, mix in cabbage and potatoes
5. Season with paprika, salt & pepper
6. Cook until browned on bottom, turn and brown again.

Cooking time: 15 minutes Serves: 4-6 (or 2 with leftovers)

- Sarah