Wednesday, November 19, 2014

Family and Food Link-Up: November Edition

Last year, we were living in New Orleans. I had the task of feeding our family while taking care of a new baby and satisfying two sets of taste buds. I often found myself trying new recipes to stretch our food budget. I like to try new recipes while Will often prefer the tried-and-true recipes.

It's not that my husband is a picky eater as much as he is a particular eater; and I knew I made a bad dish when he would only eat a small helping and declare himself full. Please. You are a human garbage disposal for carbs and chicken.

I discovered skillet meals in November of 2013 - how delightful! Throw in food; it cooks. Stir in more food. Leave it to simmer. A few more ingredients and a few more minutes later, and within 30 minutes, a warm and filling meal that would last us many days. {Fortunately, we both like leftovers!}

This is a personal favorite of us Baldwins - Skillet Chili Mac

  • 1 T safflower oil
  • 1 onion
  • 3 garlic cloves
  • 1 lb ground beef
  • 1/2 teaspoon salt
  • 1 T chili powder
  • 15 oz tomato sauce
  • 1 can diced tomatoes
  • 2 cups water
  • 8 oz/ 2 cups+ dry small pasta
  • 1 can black beans
  • 1 cup frozen corn
  • 2+ cups sharp cheddar shredded cheese
  • 12" skillet pan
  • Cutting board
  • Sharp knife
  • Can opener
  • Measuring cup + spoons
  • Wooden spatula
  • Serving spoon

1. Oil in pan; skillet on stove (medium-high heat to start)
2. Cut up onions. Try not to cry.
3. Cry. Onions are the worst. Mince garlic, if you can even see what you are doing. {Don't mince garlic and cry. You might cut your finger, like someone I know.} Or open up that jar of minced garlic!
4. Mm, saute away, onions. Add in ground beef. Break it up as it cooks. Stir in chili powder and salt.
5. Once cooked, drain any excess fat/ grease.
6. Back to the pan! Stir in garlic and brown sugar until fragrant (about 30 seconds).
7. Now, the real skill: opening cans. Stir in tomato sauce, diced tomatoes, water and small pasta (I like shells)... I often put in more pasta than 2 cups - adjust your water, if need be. Just know what your pan can handle!
8. Cover and cook, stirring often at a steady simmer (12-15 minutes).
9. Stir in rinsed beans (if canned), frozen corn, 1 cup of cheese; you can also add in 3T of flour if the sauce needs to thicken.
10. Turn off heat - sprinkle 1+ cup of cheese on top and replace lid (2-4 minutes).

This meal re-heats well, and is a very happy meal! Enjoy with avocado slices and your favorite green vegetable (we like green beans with this dish - aesthetically, and taste-wise!).

Bon appetit!

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