Recipe by Pierre Dance
I was grousing around the kitchen grumbling about there being "nothing to eat", when I discovered 2 medium Walla Walla sweet onions and 6 small homegrown tomatoes my sister, Eve, had given me and I'd forgotten. The freezer yielded several choices of diced and shredded meats. I passed on the chicken, turkey, and pork to settle for some roast beef. Miss Annie's Amazing Beef #46982. It is truly an amazing roast, moist, succulent, and delicious. The rest was just having fun in the kitchen. You can easily do the prep the night before, store in plastic bags in the fridge and have a quick after work meal the next night. Anything frozen will thaw while there overnight. I hope you'll like it.
- 1⁄2 lb diced or shredded meat or 1⁄2 lb beef or 1⁄2 lb pork or 1⁄2 lb lamb or 1⁄2 lb chicken or 1⁄2 lb turkey, what have you, cooked, of course
- 2 tablespoons olive oil
- 10 -12 baby carrots, julienne
- 2 medium onions, coarsely chopped (sweets, yellow, and white all work)
- 2 -3 stalks celery, sliced 1/4 inch thick
- 3 -4 garlic cloves, minced
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon whole Greek oregano, well rubbed between your palms
- 6 small tomatoes, coarsely chopped
- salt & freshly ground black pepper, to taste
Directions See How It's Made
- Thaw or otherwise prepare the meat.
- Heat a heavy frying pan over medium-high heat.
- Add oil, swirl to coat the pan.
- Add the carrots, onions, and celery, toss to coat.
- Cover, let cook and steam for 3 minutes.
- Uncover, add garlic, red pepper flakes, and oregano.
- Stir well and then cook for 3 minutes.
- Add tomatoes and meat' mix well.
- Cook for 15-20 minutes.
- Season with salt and pepper to taste.
- Serve with Basmati rice cooked in chicken stock with a green cardamom pod or maybe on pasta.
- Rotini sounds good or perhaps noodles, yah, Ramen Noodles cooked without the mystery "flavor pack".
- This needs some serious exploration.
- I think it might lead everywhere.