Pork (or chicken) Paprikash

1 LB Pork leftover roast, chops, tenderloin (or chicken)
6-8 Strips of bacon (about 1/2 LB)
2 Bell Peppers (red, red and green) chopped coarsely
2 onions chopped 
1 C mushrooms, quartered
4-6 Garlic cloves chopped coarsely
1 can 14.5 oz diced tomatoes
2 C Chicken broth

1 TBS flour
3 tsp Sweet Hungarian Paprika
0.5-1 tsp Hot Hungarian Paprika
0.5 tsp fresh ground pepper.
1-2 TBS sour cream per serving

If the Pork is leftover:

Saute the bacon until crispy 
Add onions Saute until translucent, deglaze with chicken stock
saute garlic
add mushrooms, peppers, flour, spices  
stir, 2-3 minutes
add tomatoes and pork
simmer until warmed through.

Serve over hot egg noodles with a generous topping of sour cream.
-or-
turn off heat and blend in sour cream, to desired color/creaminess.

Using fresh Pork (or chicken) dredge the meat in the flour and 1/2 the paprika, and brown in the bacon fat, before adding the onions.

Hindi Simmer Pot

Using my limited knowledge of Indian spices, I threw this together for leftover Chicken and Chana.  Grinding the spices fresh with a mortar and pestle made a world of difference.

1 Can chick peas rinsed = chana
1 Can Tomatoes = tamatar
1 C chicken broth = ?
1 C frozen spinach = palak
1 Onion coarse chopped = Piaz
1/2C leftover Chicken Breast, diced  = Murgi

2 T canola oil
2 T Ginger Garlic Paste = Lasun Adrak
5 Cardamom seeds from pods, ground = Elaichi
1 T Fresh Ground Cumin = Jeera
1 T Tumeric = Haldi
1 t fresh ground pepper = kali mirch
1/2 nutmeg grated = Jaipahl
1/2" cinamon grated = Dalchini
salt to taste = namak

Sautee Onion in oil, with spices.  Simmer all in a pot until done.  Serve over hod Basmati rice.

Beefaroni or Beef a roni

I gave the boys (young men) three dinner options tonight, based on what I bought. They have to cook it. I thought I had published the beefaroni recipe, but maybe it is hiding in the draft folder which I cannot find. Meatloaf and Cajun Jambalaya are published. I like giving them level challenges., just like video games.

Tonights Dinner Options are:

1) Meatloaf (moderate)  2) Beefaroni (easy)  3) Cajun Dirty Jambalaya with chicken (expert:  ambitious level)

There is a 2+ LB package of Beef, a 1 LB package of Veal and a 1 LB package of pork  divide the beef in half.  

Meatloaf gets 1 LB of each, Beefaroni gets 1 LB of Beef.

You must also have a vegetable and a starch.  There is broccoli in the fridge that needs to be cooked (steamed) or frozen beans / peas.

The Russet Potatoes are for baking.  Scrub them and put them in the oven on the rack, no dish needed, while the meatloaf cooks.  Check doneness by forking them after 40 minutes.

Or you can up the level up the meatloaf by adding home-made mashed potatoes using the red potatoes.

Beefaroni (easy level)

1 LB Ground Beef (½ the package)

1 + Cup grated Cheese (Mozzeralla or cheddar) - cheeses are labeled - please grate fresh cheese we need to use these up.

1 LB / 16 OZ Pasta Shells/ Elbows

1 Jar 24 Oz Pasta Sauce + 1 splash red wine to rinse jar.

1 diced medium onion

2 sliced garlic cloves

1 TBS italian seasoning (optional)

½ tsp pepper

½ tsp salt

2-3 TBS olive oil

Preheat oven to 325

Boil 1 box 16 oz = 1 LB pasta to al dente - it will cook more in the oven so cook shortest time.

Brown 1 LB beef in a skillet over medium/low heat with onion, garlic cloves, pepper + salt 1 italian seasoning (optional)

Once browned, add 1 jar of  pasta sauce to skillet.

Drain the pasta coat lightly with olive oil and pour into a 9x13 pyrex baking dish (the blue dish is 9x13)

Pour the meat sauce combo over the pasta and mix in.

Top with a layer of grated cheese.

Cover the casserole with tin foil.  Bake for 45 minutes.  Remove foil after 30 minutes.