I'm hesitant to admit that my favorite kind of Goulash comes in a single serving tray and is microwaved. I know. Isn't that terrible? The Stouffer's brand. There is something about it that hits just the right spot. Even as leftovers, the celery in this Skillet Goulash wasn't mushy. I love that.
Skillet Goulash Makes 6 Servings (1 1/2 cups each)
8 oz. uncooked elbow macaroni
1 1/2 lbs lean ground beef
1 cup chopped celery
1 chopped medium onion
2 cans (14.5 oz each) diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup
1 Tbsp. vinegar
1 tsp. dried basil leaves
1/2 tsp. salt
1/4 tsp. pepper
1. Cook and drain pasta as directed on package.
2. Meanwhile, in a 12-inch nonstick skillet or Dutch oven, cook ground beef, celery and onions over medium-high heat, 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
3. Stir in cooked pasta, and all remaining ingredients. Heat to boiling. Reduce heat to low; simmer uncovered for 10 minutes, stirring occasionally.
I omitted the whole 'arrange the radishes on a bed of sea salt' business that is called for in Ina's directions and just sliced them up and added them to the sandwich. It has a nice onion flavor to it, so if you are adverse to a lot of onion flavor, you might want to omit the radish and add some London broil on top. Pretty tasty either way, I must say.
Radishes with Herb Butter and Salt Serves 6-8
2 bunches radishes with the tops intact
Good salted butter or Herb Butter, recipe follows
1 French baguette, sliced diagonally, and lightly toasted
1. Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.
1/4 pound unsalted butter, at room temperature
1 1/2 teaspoons minced scallions
1 1/2 teaspoons minced fresh dill
1 1/2 teaspoons minced fresh parsley leaves
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
2. Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.
Many of us are craving fall flavors these days, and this recipe for Pumpkin Chocolate Chip Cookies fulfills that craving while keeping the process ultra simple by using premade cookie mix. The result is a cakey, or puffy textured chocolate chip cookie with a comforting pumpkin flavor.
Pumpkin Chocolate Chip Cookies
Makes about 2 dozen
1 Extra big tube of chocolate chip cookie dough (I just got the biggest one the supermarket had)
1 cup canned pumpkin puree
1 tsp. cinnamon
dash of nutmeg
1. Add all ingredients to a large Ziploc bag. Squish until combined. Cut off a corner of the bag and squeeze out dollops of dough onto cookie sheet, spacing them two inches apart. Bake at 350-F degrees for 15 to 20 minutes.
Many thanks to Amy, creator of MomAdvice.com for this great slow cooker recipe. I love it. The red bell pepper gives it a great flavor and as a plus, using a crockpot instead of your range or stove will keep your kitchen cool in the summer months.