Category: ground beef
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Indian-Spiced Loose Meat Sandwiches
This sandwich filling started as a recipe for keema sookh from one of my favorite food blogs, Tigers & Strawberries. I can’t remember why I ended up turning it into a sandwich filling, but we loved it. Although it’s a little more work than sloppy joes, it’s a nice change of pace, flavored with the…
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Skillet Moussaka
I always think of making moussaka as kind of an undertaking, like making lasagne: Making different concoctions and then layering them. Then I came across a recipe for a shortcut moussaka which made me realize it could be do-able as a quick dinner. It’s not authentic but it’s tasty. This recipe replaces the bechamel sauch…
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Unlovely and Unloved: Celeriac
Nothing in the CSA box used to make me shudder more than seeing a bulb of celeriac. I tried it once and didn’t like anything about it. In fact, a bulb of celeriac reminds me of a Gothmog, a character from Lord of the Rings: Return of the King. See? You can barely tell them apart! And…
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5-8 Club’s Saucy Sally
If you’re of a “certain age” you probably remember the jingle “Two all beef patties, special sauce, lettuce, cheese, pickles, onions, on a sesame seed bun.” In other words, The Big Mac. And, if you’re like me, occasionally you still get a hankering for one. But when I give in, the experience doesn’t quite live up…
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If this is Minnesota, it must be Hotdish . . . Right?
Question: If you don’t open a can while making a hotdish, is it still a hotdish? Regardless of the answer, if it’s that time of year and you’ve got a lot of fresh farm products, it’s a good way to play with all kinds of different flavors. I was working with tomatoes, peppers, and garlic…