Soy sauce and Worcestershire are front row in my pantry. If I meal-planned around those I'd become distracted from my balsamic vinegar, right behind them. As you recall, 1 tablespoon balsamic vinegar combined with 1/4 cup sugar and 3/4 cup mayo...you know, tonight's obligatory potluck dinner?
I'm bringing Mel's broccoli salad, which I'll never just claim as my own, I promise.
So back to the soy sauce, the Worcestershire. Gonna have to plan ahead for Mel's sloppy joes to be made with 2-1/2 lbs ground sirloin. Makes you just want to buy an entire five pounds and stick the other half somewhere handy in your freezer.
Then start dreaming about the surefire skillet Mac-and-Cheese recipe you'll make alongside, being certain to keep stocked a block of both Monterey Jack and sharp cheddar.
I so splurged on my excitement when I noticed medium-size shells, which I'll use instead of the usual, large elbows. Well, all this after last night's taco meat runs out.
My own recipe, brown (and drain) 3 lbs ground beef, then add 2 cans rinsed black beans (or pinto). Spice it up with 4 teaspoons instant minced onion, 2 teaspoons each of salt and chili powder, and 1 teaspoon each of instant minced garlic, crushed dried red pepper, cumin, and cornstarch. One-half teaspoon of oregano later, and perhaps a half-cup of water to simmer it all together...enjoyed by our family in hard shells, whole wheat soft shells, on Mexican Village chips, or as a shredded lettuce taco salad.
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