Almost typed American Chop Suet. And man would that be a really damn different recipe. Ugh.I've had a craving for American Chop Suey for a couple weeks now, and finally got around to looking up a recipe online and making it this weekend.
Somehow, the onions I bought turned out to be the gold medalists in attacking eye ducts. I'd cut up half an onion and then my eyes would sting so badly I'd have to screw them shut for about five minutes while OCD washing my hands to get the onion smell off. Then repeat. Managed to get through an onion and a half without slicing a finger off, which is always a good thing.
And this was even after I put the onion in the freezer, which is my personal trick for cutting down on the onion-y smell. Hmph. I've also heard of breathing through your mouth and chewing gum. Any other tips?
***********************************************************************************
American Chop Suey
medium onion, finely chopped
green pepper, finely chopped
red/italian pepper, finely chopped
lb ground beef/turkey (I used beef)
lb whole wheat elbows
2 cloves garlic (or more)
a shake of celery seed
a shake of chili powder
salt/pepper
olive/grapeseed oil
4-5C tomato sauce (used the same sauce as with the eggplant parm last week, and added about 1/4-1/2 lb mushrooms)
Make the sauce first, as it needs to cook for a while. The recipe listed for the eggplant parm above will make more than you need for this recipe (about 10-12C total), but it can be frozen or used for any tomato sauce based recipe you want to make.
Put onion, peppers, and oil in a large pan and saute until onion is translucent. Add meat and cook until brown. Drain fat. Stir in garlic, celery seed, and chili powder. Add tomato sauce and let simmer. While sauce is simmering, prepare pasta until al dente. Add to meat mixture and serve.
I don't know how well it comes out frozen and reheated, but I had a bunch extra, so I'll find out! This recipe made about 10 servings, if I recall correctly.
Posts
