Coo’s Lunch

Source: The Parkdale Potluck Cookbook
Made: September 30, 2013
Yield: 2 servings
Time to make: 15 minutes

Since I prefer not to use the canned food the recipe calls for, I took a little more time to make this, but still under 30 minutes.  Rather than canned cream of mushroom soup, I made up a white sauce flavoured with fresh mushrooms, onion and nutmeg.  And instead of opening a can of mixed vegetables, I steamed some fresh vegetables I had on hand: carrots, green beans and celery. I also had some leftover mashed potatoes from a previous meal to use as a base.

The recipe is subtitled “Shepherd’s Pie” but it is not baked.  It is really a meat sauce to serve over potatoes, rice or noodles. Perfect for a quick meal on a busy day.

Coo’s Lunch

Coo’s Lunch (Shepherd’s Pie)
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can of mixed vegetables, drained
Boiled potatoes (may be mashed)
Butter or margarine

Empty the undiluted soup into a saucepan and warm through.
In a skillet or large pot, melt butter or margarine over medium heat.
Brown the ground beef in the butter until it is fully cooked.
Add the soup and vegetables and mix well.
Let simmer a few minutes to heat through.
Serve over warm boiled or mashed potatoes.

Note: The contributor of this recipe was Bonnie Briggs, one of my first acquaintances when I moved to Parkdale. She was a woman who had known poverty first-hand and a powerful and dedicated advocate for affordable housing.  It was with sorrow I learned of her passing a few weeks ago.  RIP Bonnie. (October 6, 2017)

Advertisements

Hamburger Helper

Source: More-with-Less Cookbook
Made: October 17, 2013
Yield: 4 servings
Time to make: 25 minutes

A very quick meal, just as easy as the store-bought versions and so much more economical, not to mention much tastier.

Hamburger Helper

Hamburger Helper Home-Style
¾ lb. ground beef
1 tsp. salt
½ tsp. pepper
1 Tbsp. finely chopped onion
1 stalk celery, chopped
¼ cup frozen or canned peas
2/3 cup fresh or canned tomatoes, chopped
1 cup crinkly noodles
½-¾ cup shredded cheese or ½ cup grated Parmesan cheese

In a skillet, brown the ground beef with salt and pepper.
Add the onion, celery, peas and tomatoes.
Meanwhile, put a pot of water on to boil and cook the noodles.

When the noodles are cooked, drain and rinse them and spread them on top of the ground beef mix in the skillet.
Sprinkle cheese over all.
Cover and let simmer 10-15 minutes to blend flavours.

Button Soup

Source: Whole Foods for the Whole Family
Date tried:June 30, 2017
Yield: 16 servings
Time needed: 3-4 hours

Although it would take even longer, this would be a great dish to do in a slow cooker. The name comes from a children’s storybook which includes a variation on the Stone Soup tale. In this one a miser is tricked into making soup for a whole town with just a button, so the contributor’s children named this “button soup”. The long, slow cooking makes for beautifully tender stewing beef as well as a great beef stock.

Button Soup

Button Soup
3 lbs. beef short ribs or 2 lbs. stewing beef and soup bone
8 cups cold water
1 cup chopped onion
1 cup chopped celery
1 1/2 tsp. salt
dash pepper
1 bay leaf

1/2 cup lima beans
1/2 cup chopped carrots
4 cups tomatoes
1/2 cup brown rice
1/2 cup corn
1/2 cup peas
1/2 cup string beans
1/2 cup chopped green bell pepper

Optional additions:
1 green bell pepper, seeded, quartered
1/2 to 1 cup each cabbage, mushrooms, potato, turnips, parsley, sweet potato, spinach
1/4 to 1/2 cup lentils, split peas or soaked dried beans

Make broth by combining the first set of ingredients in a 6 quart pot, including optional green pepper if desired.
Simmer 2-3 hours.
Strain, discarding vegetables and bay leaf.
Shred meat from bones and return to broth.

Add lima beans, carrots, tomatoes and rice (and any additional ingredients that take about the same time to cook).
Simmer for 30 minutes. (may substitute barley for brown rice).

Add remaining ingredients and simmer for 15 minutes

Basically use whatever vegetables suit your family’s taste and you have on hand. But be sure to include tomatoes.

Boiled Egg Stew (Ye’tekekele Enqulal Wet

Source: The Recipe of Love
Made: December 11, 2013
Yield: 8 servings
Time to make: 50 minutes.

There are several recipes in this book which feature the addition of hard-boiled eggs. But basically, this is a sort of Sloppy Joe recipe of ground beef cooked in a sauce and served over the bread of your choice.  Quite easy to make as long as you have your ingredients out and handy.  From your Ethiopian pantry items you will need Berbere Dilhie, Garlic and Ginger Mix, and Spiced Butter.

Boiled Egg Stew

Boiled Egg Stew

Continue reading