My wife requested I make this last night on Christmas Eve to go with our traditional supper of lobster. With me unemployed this year we could have never afforded to buy lobster, but fortunately my wife had 4 of them in the freezer from when she'd found them dirt-cheap and prefrozen back when I was among the employed.
I am not a big fan at all of the potato salad we all know so well from family picnics - drenched in mayonaise as it is. But German Potato Salad on the other hand is heaven on earth! It is a completely different thing altogether, with tart malt vinegar, bacon bits, celery and more. And it goes together surprisingly easy with a mini chopper food processor.
If you are vegetarian, I'm sure this may still be worthwhile, but to me the bacon really makes the recipe. Especially since I used my home made bacon this time around.
I started out to make my regular goulash recipe and it was not until I had the beef in the frying pan that I realised I was out of whole wheat pasta for this recipe, so I quickly decided to improvise by using brown rice. It worked fantastically and both of the boys love it! I started out as I always do by taking the ground beef out of the freezer and plopping it straight into the pan - I started with a 5L dutch oven because I knew I'd fill it all. I turned the burner on about 3, put the lid on, and started into my onions. When it comes to onions in things like this I usually puree them these days just because the boys will balk if they see onions in something. They actually like the taste of onions, they just have this odd idea in their head that they do not.
The other day we were rushing about for whatever reason I do not even recall now, and I had to come up with a good, quick meal for the boys that was healthy and easy to throw together. A few days before this I'd made turkey noodle soup for them, and there was still a half jar (about 250ml) of canned turkey in the fridge that was left over from it, so I wanted to use it up whatever I did. It was canned up at Christmas just passed, from the leftovers. While thinking about that fact, I recalled that I'd also canned up a fantastic turkey organ gravy. I put two-and-two together and a great idea popped into my head.
So I dug through the cupboard and came out with a few different forms of pasta - whole wheat penne, whole wheat rotini, and some regular elbow macaroni. Combined it was about two and a half cups. It was only in hindsight after I'd had them all in the post of boiling water, when I realised I should have cooked the whole wheat ones for about 5 minutes before adding the non whole wheat elbow macaroni. So I cooked it all about 13 minutes and the elbows were a little overdone, and the rest of it a little underdone. No big deal, really.
Yeah, I know, the proper name is "Goulash", and I already did an article and video on this a few months ago. That does not change the fact that this is one of my all-time favorite meals both for its simplicity and yumminess! It is especially yummy when you use good quality local organic beef like I do, bought directly from a local farmer and good friend. And of course home-canned tomato sauce. I checked my inventory and I still have 3 x 750ml jars from 2005 which are getting to the end of their shelf-life, so I used one of those. And I also only use whole wheat pasta for anything I make, so that it will be as healthy as possible.
This is as easy to do yourself as hamburger helper(tm) ever was, but far more fulfilling. And better for you too.
One of my all-time favorite comfort foods is Goulash! It is simple, both to make and in terms of what it consists of - hearty, and versatile since you can put just about anything into a goulash and spice it any number of ways. I've been on something of a thyme kick lately, so there is is lots of that in there.
Two of the main ingredients are beef and diced tomatoes. For the former we are using ground beef from one of the local farmers that we deal with. It is non-certified organic, and absolutely fantastic tasting! For the tomatoes we are using a pint / 500ml jar of diced roma tomatoes that we put down in the fall of 2006. We do a lot of tomatoes every year - buy them by the bushel at the farmers' market at the end of our street, and process and can them up.
It's been quite a few years since I've made casserole of any kind, and back then it always had a can of cream-of-something soup in it. Nowadays I don't like using processed foods in anything I cook, if I can help it at all. So here is my sans-soup turkey casserole, made with leftovers from the brined bird I did on boxing day.
I chunked up leftover turkey until I got about 5 cups. This went into my 9 cup pyrex measuring cup, got covered with water, and put into the microwave on high for 22:22. It ended up coming to the boil at about 15 minutes, and boiled for almost 7 and a half. I drained the broth into a 1.5 litre pot and set the turkey aside. There is an awful lot of yumminess in a brined bird, and I wanted to bring some of it out into liquid form, to make my sauce for the casserole.