Sun, Apr 13 • 0
1½c orrachetti or capelletti
½ package frozen vegetables (spinach, asparagus, edamame, broccoli)
4oz diced cooked ham
1T dijon mustard
½t dried thyme
salt & pepper
4oz shredded cheese (I used jack)
So I start the well-salted water boiling for the pasta. Once that was going, I toss in the pasta and set the timer for 10 minutes. In a large frying pan, over high heat, I put in the frozen vegetables and some water, and put a lid on to let the steam thaw them. Meanwhile, I diced the ham, and the leeks, and stir them in to heat up, too, along with the mustard and thyme, mixing the mustard in with the water to loosen it. Once the pasta is done, I remove the lid and, using a spider, I put it in the pan with the butter. I waited until the water was almost gone, stirring frequently, at which point I turned the heat to low, and added the cream and the cheese, and let it simmer for a couple of minutes. Start to finish, 17 minutes, not counting the time it took for the pasta water to come to the boil.
Sun, Apr 13 • 2
I made hamburgers for dinner last night. A pound of 85/15 ground beef, a small diced onion, some finely diced herbs like rosemary and parsley, some of my favorite smoky paprika mix, salt, pepper, maybe a little steak sauce … and here’s where I may lose you. Trader Joes sells canned roasted beef in beef broth, straight from Brazil. It’s a lot like canned tuna, but with beef. I don’t think I’d eat it straight, but I’ve seen them have cans of it open for sampling at TJ’s, and it’s perfectly edible. I used to buy the premade pot roast in the boil bags that they have near to packaged mac & cheese in the grocery store for this purpose, but this canned beef is just as good, and costs a half as much ($3?), with no left overs. Adding it adds a beefy flavor and stretches a pound of hamburger to 6 good sized burgers easily. I chop up the beef chunks even more than they are in the can, and add it to the ground beef, and mix well.
Another thing I do is avoid the thick, meatball-like burgers. I make mine thin, thin, thin. One or two minutes on a side, and then let them rest for a few minutes while I prepare the condiments. Usually in a pita with spring salad mix, and a few drops of mayo or ketchup. Jarred fried italian sweet peppers are really good on burgers, too, especially if you’ve put some provolone on to melt.
What do you like to put on your burger?