Another cooking post and rain again.

It was clear for about three or four days and now the rain is back but it was mostly a misting heavy drizzle around 3 and now it's a good light steady rain. That's all good, it means snow in the mountains again. I guess I didn't call the lady to cancel this weeks meal delivery so they showed up at our door yesterday and had to tell them I didn't need it this week or next week. Going to call just in case on Monday. 

Rainy cold weather makes for perfect setting to cook something warm and try another pasta dish. I'm getting to be rather handy in the kitchen now that I've overcome the cramped quarters (I still whine and complain when a Fibber McGee's closet situation happens looking for a pan and lid) and making up for the lack of suitable pots and pans to cook in. Slowly but surely getting there.

A friend shared a dish with me that is served at film food service tables called Enchilada Pasta Salad. Wanting meat in it and not having black beans, I winged it.

"Lemme introduce you to a film food service staple. Enchilada Pasta Salad. Take 4 cups of vegetable broth, 4 cups of pasta, can of black beans, can of diced tomato, 2 fresh peppers diced, can of corn, 2 tablespoons of taco spice, 1 can enchillada sauce. Bring to boil. Simmer for 12-15 minutes until pasta is done and most of the liquid has evaporated. Add 1/2 cup of cheese and let it melt in."

 

My Ingredients:

 

1 can rotel

1 can corn (drained)

Enchilada sauce (left over from enchilada casserole)

1 can black beans (drained and rinsed) if you have them.

1 lb hamburger

1 sm bell pepper diced

half small yellow onion diced

2 cloves garlic, crushed 

1 can beef broth

1 T olive oil

Penne Regate pasta (about a cup or so, or elbow macaroni, whatever you have)

Shredded cheese

'Taco spice':

Cumin

Salt

Pepper

Paprika

Chili powder

(didn't measure just shook what seemed a good amount. Probably about 2 tsp each of spices, 1 tsp salt and pepper)

Using my new dutch oven, drizzle the oil in the pan and add in the bell peppers and onion when the pan is cold (that's the directions I read about taking care of it). 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I'm sure you could do it when the pan is warm. Cook on medium high until softened a bit, then add hamburger. Cook until most of the meat is not pink, add in the 'Taco spices' and garlic. Mix that around for about a minute until everything is coated well. Add in the Rotel and corn, mix around then add in the broth and enchilada sauce and stir some more. 

 

Up the stove temp to high, add in the pasta and mix it up. When it comes back to a simmer, put the lid on, lower to medium heat and let it cook for about 6-8 minutes. Turn the heat almost off and take the lid off.

 

 

 Stir it around and you may have to scrape the bottom of the pan a bit, there may be some moisture left but with the lid off it will evaporate and the pasta should absorb the rest. Turn off the heat and return the lid to it while getting the dishes out and shredding the cheese.

To say it was a hit is like saying Star Wars was a moderately successful movie, bit of an understatement. Jon went back for third helpings so that small dish is the left overs. 

Will definitely do it with the black beans next time and add in another can of regular diced tomatoes. It was definitely delicious and worthy of a do again.

So instead of whining and complaining about what I don't (and can't) have right now, I making do with what I do have and my renewed enthusiasm for cooking. Certainly helps when Jon praises what I fix and thanks me for cooking.He is more enthusiastic about food I fix than I've ever seen anyone express. I have had to tell him that if something doesn't taste good let me know. Do not be afraid to tell me please. We're usually in agreement with our tastes in food (aside from the sour cream) so if I don't think it's good he likely doesn't either.  

Another week, another new dish fixed. I might have those leftovers myself tonight actually.