The New Goulash

13 Feb

How and WHY?

It was 5:00 on Sunday and we were starting to think about dinner.  All our meat, fish, shrimp, were completely frozen.  I didn’t want to run to the grocery store.  I didn’t want to order carryout pizza.  The Big Guy wanted some meat in his dinner, for sure.  So I decided to get a little creative, and a little old school, in the kitchen.

I was thinking goulash.  You know, the meat-corn-tomato-elbow pasta mess from your childhood?  Or maybe it was just my childhood that featured multiple meals of goulash.  Anyway, I’d had this half-empty box of elbow macaroni for months and I wanted it OUT of my cabinets!  And saying goulash makes me chuckle to myself.

So The New Goulash was born.  And served atop spinach, because it’s the 2000’s now, folks.  You’ve got to add a little jolt of healthiness to everything, except dessert.  Each of these dishes has a nice bit of spice that’ll linger in the back of your throat and surprise you.  So if you’re not ready for that, leave out or reduce the cayenne pepper!

The New Goulash

Mac and Cheese
1/2 box elbow macaroni, prepared as directed
8 oz. Velveeta
1 10-3/4 oz. can 98% fat free Broccoli Cheese condensed soup
1/4 tsp. cayenne pepper

Melt Velveeta in microwave.  Mix in condensed soup.  Add in pasta until you have the right pasta-sauce combination for your tastes.

Mexican-ish Mix
1 lb. ground beef
1/2 onion, chopped
seasonings: chili powder, cumin, garlic salt, black pepper, 1/4 tsp. cayenne pepper
1 can pinto beans, drained and rinsed
1 cup frozen corn kernels
1 can diced tomatoes and green chilies, original, hot or mild (I used original), drained
1 can large black olives, roughly chopped

Brown beef and onion; drain.  Season to your tastes.  Add pinto beans, frozen corn and drained tomatoes/green chilies and heat until warm.  Stir in black olives.  Serve over spinach, or mix in with your mac and cheese for the true goulash experience.

We will be eating these leftovers for days.


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