It’s been a bit since I posted here. We were away for a week and then Thanksgiving over took everything. While there was cookery to be had over the last week it’s all rather frazzled in my brain. I’ll try to sort out the interesting bits and post something later.
For now here’s something I threw together last night for a weeks worth of lunches. While I didn’t set out for it to taste like chowda it’s not a bad result.
Tastes Like Chowda
1/2 # of bacon, cut into 1/2″ pieces with some of the fat trimmed.
1 med. red onion, diced
2 cloves garlic, minced
1 pkg. Trader Joe’s chicken & apple sausage, sliced into 1/2″ “coins”
2 cup frozen corn (I used Trader Joe’s roasted corn)
2 cups heavy cream
1 # rigatoni, cooked
In a heavy skillet saute the bacon under crispy.
Remove bacon pieces from the skillet, leaving about 2 Tbsp. bacon fat. Saute the onions and garlic until the onions start to become translucent.
Add the sausage and corn, toss with onions/garlic and allow to heat through. About 5 minutes.
Pour in the heavy cream and allow it to come to a simmer. Cook for about 5 minutes more, stirring to pull up any fond from the bottom of the skillet.
Mix in the cooked rigatoni and serve.
I try to bring my lunch every day to work for a couple of reasons. The first is the savings in $$$ and the second is the relative low-quality of the cafeteria in my building. Lunch is often leftovers from the big Saturday night dinner I host each week. When someone else hosts I end up having to create something from scratch. The most recent example is as follows.
1 box Goya Arroz Amarillo (yellow rice)
2.5 cups water
1 tbsp butter
1/4 pound bacon
1 red onion, medium dice
2 cloves garlic, chopped
1 pound ground beef
1 15.5 oz black beans
1 cup water
1 tbsp cumin
2 tsp ground yellow mustard
2 tsp chili powder
salt & pepper
Following the directions on the Arroz Amarillo prepare the rice in the microwave.
Cut the bacon into 3/4″ pieces and cook over medium-high heat until brown and tasty. Remove bacon from the pan, leaving the fat behind.
Add the diced red onion, season with salt & pepper and saute until translucent (about 5 minutes). Add the garlic and cook from about 90 seconds until fragrant. Remove onion & garlic from the pan.
Toss ground beef into the hot skillet. Break up the mound into smaller chunks and season with salt & pepper. Stir the ground beef regularly to break up the chunks into smaller pieces. Cook until all of it is brown. Remove excess beef fat.
Toss the bacon, onions, garlic, and remaining ingredients into the skillet. Stir to combine and cover. Allow to cook for 5-10 minutes until the black beans at heated.
If you are lucky the rice will be finished right around the same time as the rest of the meal. You can get fancy and plate some rice followed by a helping of the beef & beans. Or you can just add the rice to the skillet and combine everything together as I did.
Quite tasty on flour tortillas with a little sour cream.