Saturday, June 27, 2009

Good Friends Who Cook for You

My friend Melanie came over this week to watch my son while I was doing lab tests, and she not only watched the kiddo but cooked dinner for us too! She knew we had our farm share, and she asked what we had in the house, then brought over some stuff to supplement what we had. 

Now I might be biased from all of the hospital food, but what she made was quite likely the best thing I've eaten in ages. :-D

I'm copying it here though, so I never lose the recipe! Here is her post, and I do hope some of you get to make this considering it *is* zucchini season! She used pork and lamb because it was on sale, and now I don't think I could eat it any other way. Though I could certainly try :) She also lists her alterations that she made for us based on our farm share. Make sure to add the bell pepper because it made it Extra Yummy. 

Pop's Zucchini Goulash (Crock pot...or not)
Since we're getting into that season when everyone foolish enough to plant zucchini now has it growing out their ears, I thought i'd post the recipe for tonight's supper. This is one of those "throw whatever you have in the pot" that I remember from my grandfather (the one my new son Robbie is named for). I think his had a bit less meat and a bit more tomato--and he always made it in a big electric frying pan rather than the crock pot, so do what you like-- it is very forgiving.

2 lbs ground meat (beef, turkey, pork, lamb, or a mix)
1 large can of peeled tomatoes (cut them in half) - don't drain!
1 large can chopped tomatoes
"a whole lot" of zucchini, sliced to about 1/4 to 1/2 inch (I used 4 6 inchers and one 10 inch)
1 medium/large onion, chopped
1 TB chopped garlic
1 TB dried oregano
1 TB dried basil
1 TB paprika
salt & pepper to taste

Sautee the onion and ground meat. Drain and add to the crock pot. Add all remaining ingredients and cook on low 6-8 hours. If you don't want to use the crock, keep everything in one large pot and simmer until the zucchini is tender. Serve as is, or over rice or pasta.

Because I was fortunate enough to have access to a friend's coop farm share, I made some changes: I substituted two large chopped garlic curls for the garlic, I subbed three fresh tomatoes for one of the cans, I used about half a leftover bell pepper, and the basil was fresh--yum!

No comments:

Post a Comment