American Chop Suey

Who doesn’t remember the lunch room staple of yesteryear, American Chop Suey?  At least, that is what we call it here in New England.  Made of pasta, tomato sauce, and beef, what is not to like?  To me, it is a little taste of nostalgia.

The American Chop Suey of my past always had green pepper.  I don’t mind green pepper, but it doesn’t like me.  I usually omit it in my cooking, but American Chop Suey just isn’t the same without it.  I use only a small quantity to provide a subtle hint of pepper, but not so much that it overpowers the dish.  My healthy twist on this dish is hidden veggies and a low glycemic, high fiber macaroni.  

American Chop Suey

16 oz. elbow macaroni (I use Dreamfield brand with high fiber and low glycemic index)

1 lb. ground beef

1/2 onion, chopped

2 cloves garlic, minced

1 large carrot, finely chopped

1/3 of a green pepper, diced

4 oz. mushroom, finely chopped

1 (28 oz.) can crushed tomato

1 (15 oz.) can tomato sauce

1 1/2 tsp. dried oregano 

2 tsp. sugar

1.5 to 2 tsp. salt

1/2 tsp. black pepper

1 tbsp. olive oil

8 oz. fresh mozzarella cheese, sliced

Preheat large saucepan on medium high heat.  Add olive oil.  Add ground beef and brown using a wooden spatula to break apart into small crumbles.  When beef is almost entirely brown, add carrots and cook for 3 minutes, stirring frequently.  Stir in the onion, mushroom, green pepper, garlic, oregano, salt and pepper.  Cover, reduce heat to medium low and simmer for 8 – 10 minutes.  Add crushed tomato, tomato sauce, and sugar.  Cover and allow to simmer for 15 -20 minutes.  Adjust seasoning to taste.

Boil pasta according to package direction, but drain when it is al dente (has a slight chew).  Do not cook all the way as it will finish cooking in the sauce. 

Add pasta to sauce.  Transfer to a large oven safe casserole dish or proportion into smaller dishes.  Top with desired amount of mozzarella cheese.  Broil until cheese is bubbly and slightly brown.

Skillet Tricolor Pearl Couscous and Ham

Tricolor Pearl Coucous is larger than regular couscous and is such a pretty pasta.  It makes a perfect base for a deliciously colorful dish. I tested this recipe out this week.  I am happy to report that it got six out of seven thumbs up from a group of two teenagers and five toddlers and preschoolers.

Hope you’ll give it a try!

Tricolor Pearl Couscous

Skillet Tricolor Pearl Couscous and Ham

1 cup Tricolor Pearl Couscous

2.5 cups water, divided

1/4 lb. thick sliced deli ham                         

2 tbsp. finely chopped chives

1/2 cup finely diced carrots  

1/2 cup minced onion

1 tsp. minced garlic

1/4 cup grated Parmesan cheese

1 tbsp. extra virgin olive oil 

1/2 tsp. salt  

1/4 tsp. pepper  

Prep the carrots first as it requires the longest cooking time.  Bring 1 cup of water to a boil in a covered medium skillet.  Add finely diced carrots and boil gently for about 8 minutes. Remove carrots from skillet and discard any liquid.

While carrots are cooking, finely mince the onion, garlic and chop the chives.  Finely dice the ham.  

Reheat skillet on medium heat.  Add olive oil to pan and stir in onion and carrots.  Cook for 5 minutes, stirring occasionally.  Add couscous and garlic, stirring frequently for 3 minutes.  Add 1.5 cup water, salt, and pepper.  Allow to come to a boil.  Cover, and reduce heat to a simmer for 5 minutes.  Stir in chives and ham.  Cover and continue to simmer until couscous is soft and all the water has been absorbed, about 5 additional minutes.  Remove from heat.  Stir in cheese.  Serve.

Shaped Pork Egg Rolls

These egg rolls are unique in that they are not formed into rolls, but cut into shapes. If you want a child to try a food, cutting it into shapes perks their curiosity.  These are best eaten, hot and crispy, straight out of the oven.  And yes! the wontons are baked and are just as delicious as fried ones.         
   

As always, feel free to toss in a tablespoon or so of flaxseed meal for added nutrition.

The egg rolls will fly off the plate—you won’t be able to make them fast enough! What's great about this recipe is that it could easily be doubled, tripled, quatrupled...you get the idea.  

Shaped Pork Egg Rolls

1/2 lb. ground pork

3/4 cup finely chopped cabbage

1 cup finely chopped bean sprouts

2 tbsp. finely chopped scallion

1/4 tsp. salt

1/8 tsp. black pepper

1/2 tsp. minced garlic

1 tsp. soy sauce

1/4 tsp. ginger powder

1 egg, beaten and divided

1 package wonton wrappers (about 48 count)

cooking spray

  

Preheat oven to 400 degrees F.  

Place first nine ingredients into a medium mixing bowl.  Add half of the beaten egg into the bowl and thoroughly combine.  Reserve the remaining egg.  To assemble egg roll, brush a wonton with the reserved egg and place a teaspoon of the pork filling in the center.  Cover with a second wonton.  Make a tight seal by pressing down on the wonton around the filling and pressing out air bubbles.  Use a biscuit or cookie cutter to cut shapes.  Place on a cookie sheet with egg roll bottom-site-up.  Repeat until all wontons are used.  

Coat the top of egg rolls with a layer of cooking spray.  Turn over, cooking-spray-side-down and  repeat spray. 

Bake on middle rack for 10 minutes.  Move cookie sheet to top rack and bake for an additional 3 minutes or until the top turns golden brown.  Makes about 2 dozen egg rolls.

Serve with your favorite dipping sauce.  My family’s favorite  recipe is below. It is an adaptation of a recipe my husband found in The New York Times years ago. 

Dipping Sauce (Nuoc Cham)

1 tsp. chili garlic sauce (adjust to suit your preferred level of heat)

1 clove garlic, minced  

3 tbsp. sugar

2/3 cup warm water

1 tbsp. lime juice

1 tbsp. rice wine vinegar

5 tbsp. fish sauce

Combine all ingredients, stirring to dissolve sugar.  Allow to sit for about 10 minutes before serving.