Poverty Meal

In my home, it is difficult to make budget meals.  Typical budget meals include pasta and sauce or ground beef or beans or some combination of the three, and all these are on my husband's "do not prefer" or "will not eat" lists. 

So when I found this meal on Food.com, I figured it would be a good one to try.  It seemed really familiar, like something my mom made when I was a kid, inexpensive even with changing the ground beef for turkey, and delicious.

This wasn't a super success for us, and I think it has to do with the whole wheat pasta more than anything.  It was an off texture for me, and it could probably have cooked a little more; maybe next time I'll cook the pasta a little before tossing it in with the other ingredients, just to take out a little bit of the bite.  Or maybe it calls for regular pasta or a different shape.

Don't make the mistake I did though and avoid using a cast iron skillet!  The crud was so cooked on, I had to scrub the pan with salt for at least half an hour!

• 1 large onion , chopped
• 2 garlic cloves , minced
• 1 tablespoon olive oil
• 1 lb ground beef , browned and drained
• 2 (16 ounce) cans stewed tomatoes
• 1 (16 ounce) can water
• 8 ounces elbow macaroni , uncooked
• salt , to taste
• pepper , to taste
• parmesan cheese (optional)

Directions:

1. 1
   Saute onions and garlic in olive oil until translucent.
2. 2
   Brown ground beef and drain.
3. 3
   Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture.
4. 4
   Cook for 15 to 20 minutes or until macaroni is tender.
5. 5
   If desired, top with Parmesan cheese.
6. 6
   Serve with crusty bread and a salad.

Read more: http://www.food.com/recipe/poverty-meal-27520#ixzz1ryG3PxMf

Mushroom Bolognese

Always on the quest for meatless Monday meals (and even more so during the Lenten season), when I saw this recipe on Christine's Kitchen Chronicles, I figured it would be an easy and big hit.

It may well have been a big hit had I made it as written, and I do intend to do that in the future.  As I made it, however, it was kinda a flop.  My first possible mistake was omitting the meat, and I think my second was using plain white mushrooms.  I think the biggest problem, however, was the kind of red wine I used, Beaujolais Nouveau.  I think its flavor was too distinct and strong and overwhelmed the flavor of the mushrooms.  When I make in the future, I think I'll try it with a Cabernet or Chianti.

Mushroom Bolognese Source:  Christine's Kitchen Chronicles

Ingredients

• 1 T. olive oil
• 1 c. chopped onion
• 1 t. salt
• 1 t. black pepper
• 1/2 lb. lean ground beef (optional)
• 5 c. finely chopped mushrooms
• 1 t. minced garlic
• 3 T. tomato paste
• 1/2 c. dry red wine
• 1 (28 oz) can diced tomatoes, undrained
• 1 t. Italian seasoning
• 1 t. oregano
• 1 lb. pasta
• 1/4 c. pasta water
• Parmesan cheese and fresh chopped parsley or basil chiffonade
• Few shakes of cracked red pepper (optional)

Directions

1. Heat olive oil in a Dutch oven over medium heat.  Add the onion, salt, pepper, and ground beef.  Cook for 10 minutes or until beef is browned.
2. Add the mushrooms and garlic and cook for an additional 15 minutes or until most of the liquid has evaporated.  Add in tomato paste, wine, and tomatoes.  Bring to a boil then reduce to simmer for 30 minutes.  Stir occasionally.  
3. Meanwhile, make the pound of pasta according to package directions.  Reserve 1/4 c. pasta water.
4. Stir in the oregano and Italian seasoning.  Stir in pasta water.  Spoon over hot pasta and sprinkle with cheese and parsley.

**This sauce can be frozen for up to 6 months.  Great for a make-ahead meal!**

Source: As seen on and adapted by Hezzi-D's Books and Cooks from Cooking Light