What are you cooking?

[fishorama 10]

Fishmanic, that looks like a combo of my goulash & spaghetti sauce, as I've said before. Yummy, but what's the chop suey part? My version has no tomatoes, no macaroni or ground beef...LOL, to each their own however we name it. I agree to pasta not freezing well.

We're having broccoli & leftover cheese rice. There's not as much casserole left as I expected so maybe corn? Ice cream dessert?

 

[jaylach21 137]

Fishmanic, that looks like a combo of my goulash & spaghetti sauce, as I've said before. Yummy, but what's the chop suey part? My version has no tomatoes, no macaroni or ground beef...LOL, to each their own however we name it. I agree to pasta not freezing well.

We're having broccoli & leftover cheese rice. There's not as much casserole left as I expected so maybe corn? Ice cream dessert?

Actually pasta, without sauce, can be frozen with no issue. Cook firm and put in a container with water and freeze. As it probably takes longer to bring back the pasta than doing fresh it isn't really worth bothering with but pasta can actually be frozen without loss. Think about it... 1/4 of your grocery's freezer is probably filled with pasta entrees.

 

[Fishmanic21 137]

I asked AI if Goulash is similar to Amercan chop suey and here is the answer:

+7



Yes, American goulash and American chop suey are essentially the same dish. Both are classic, comforting American casseroles made with elbow macaroni, ground beef, and a savory tomato sauce. [1, 2]
While the ingredients are mostly identical, the names often come down to regional geography: [1, 2, 3, 4, 5]

• • American Chop Suey: The preferred name in New England and parts of the Northeast.
  • American Goulash: More commonly used in the Midwest and Southern United States.
  • Other regional names: Depending on where you are, you might also hear it called Slumgullion, Johnny Marzetti (especially in Ohio), or simply Hamburger Hotdish. [1, 2, 3, 4]

It is also worth noting that both of these American dishes are entirely different from traditional Hungarian goulash, which is a hearty soup or stew heavily seasoned with paprika rather than a tomato-based pasta.

 

[fishorama 10]

Since we've been discussing goulash that's what I'm making tonight. Red bell pepper instead of green, paprika, salt & black pepper in addition to the usual tomato, onion, ground beef & macaroni.

I'm trying smoked paprika instead of regular, I forgot I bought it. It came shipped with the jar in a sealed plastic bag. I'm a bit concerned it might be too hot for my husband. The old paprika was "well aged" so lost any slight zip it ever had. Goulash is 1 of the few things I use it in. Sometimes a sprinkle on deviled eggs mostly for decoration.

 

[fishorama 10]

Big salad & sauteed chicken. Yow! I sliced my knuckle opening the chickpea can. Lots of blood, a little dinner excitement

Fishmanic, I asked my cousin about "American chop suey", that goulash tomato thing wasn't what she meant. Her mother made ground beef & what I think of as chow mien veggies in a pressure cooker!! Cooked to smithereens OMG! Not at my family's house

 

[Fishmanic21 137]

Speaking of my American Chop Suey. I've had it for dinner 3 days in a row and will have it on Wednesday. I make the pasta fresh for each meal. I will still have enough for 3 more meals but will freeze the sauce in freezer bags for future lazy leftovers days. It was so good
You should try the recipe I posted.

 

[fishorama 10]

My husband had leftovers for lunch with enough for tomorrow too. I have to space out my tomato consumption for allergies.

 

[Fishmanic21 137]

After 4 days of eating leftover American Chop Suey and with the beautiful 80 degree weather, it was time to fire up the grill. I grilled my standby dinner… New York sirloin steak with a nice salad and mashed potatoes. Yum!

 

[jaylach21 137]

I'm having sirloin tips done in a sweet Teriyaki sauce with orange bell peppers and mango tossed with egg noodles. MAY ad some broccoli at the end...

 

[fishorama 10]

We had potato salad & leftover chicken yesterday. Potato salad at lunch. I'm making a batch of spaghetti sauce now with a side spinach &/or green beans.

I'm slowly refilling our freezer & I found a couple steaks! Soon, but I need to buy mushrooms, romaine for salads, & thanks to @Fishmanic, make mashed potatoes They always look good with your steak. I'll have to work on small servings of potatoes & salad to go with my steak & mushroom pig out.

@jaylach, do you peel a fresh mango for that? I did it 1 time only. To me they're very similar to almost ripe peaches but with way more prep bother.

 

[jaylach21 137]

@jaylach, do you peel a fresh mango for that? I did it 1 time only. To me they're very similar to almost ripe peaches but with way more prep bother.

Nope, I just use cubed mango in a can with no sweetener or anything, just mango juice. What I get has a good and firm texture and there is no prep.

 

[jaylach21 137]

Same thing as lat night s I still have a pound of sirloin tips. It was REALLY quite good. Out of bell pepper so I replace with some pearl onions.

 

[fishorama 10]

I didn't know it could come in a can. That seems more like my speed if I ever need mango.

We're having pot roast with even more carrots. I always think 2 biggish carrots : 1 small potato is the right ratio but somehow it's never enough anymore

 

[jaylach21 137]

I didn't know it could come in a can. That seems more like my speed if I ever need mango.

We're having pot roast with even more carrots. I always think 2 biggish carrots : 1 small potato is the right ratio but somehow it's never enough anymore

LOL! When it comes to pot roast roast or stew there HAS to be a minimum of 4 times the carrots over taters.

 

[fishorama 10]

I'm bailing on cooking tonight. Curry from a pouch on frozen leftover brown rice with extra chickpeas. We've had this 1 before so we're safe from too picante hot. After my pot roast lunch, I need something lighter but a bit more spiciness.

I don't remember the last time I made a beef stew. Mine is pretty much the same as pot roast but with a lot more chopping & more gravy; maybe peas, but husband likes those with pot roast.