glutenfreebymarriage

April 10, 2013

Southwest American Chop Suey

Filed under: dinner, freezer friendly, gluten-free, lunch — Tags: , — glutenfreebymarriage @ 12:38

Southwest style American Chop Suey

Improvisation can be a good thing

Sometimes, no matter how organized you think you are, not everything gets on the shopping list.

Case in point, the plan was to make American Chop Suey for Mr. GF’s lunches and a double batch of spaghetti so that I could freeze half for later, but somehow I only bought enough tomatoes for the spaghetti.

I really didn’t want to go back to the store for one can of tomatoes so I looked in the cupboard for something I could substitute, but the only thing I saw was one lone jar of emergency salsa.  Why not?

Southwest American Chop Suey

Ingredients:

Makes about 5 2-cup servings

  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 1 tablespoon minced garlic
  • 1 28-ounce can whole tomatoes, hand crushed
  • 1 8-ounce can tomato sauce
  • 1 24-ounce jar Southwest Style Salsa
  • 1 – 2 tablespoons brown sugar*
  • 3 cups uncooked brown rice penne pasta (about 6 servings)
  • chile powder
  • ground cumin
  • oregano
  • garlic powder
  • onion powder

*I usually add a bit of brown sugar to help cut the acidity when I make a dish with a lot of tomatoes.

Directions:

  1. Bring a pot of water to boil, cook pasta according to package directions.
  2. Brown ground turkey in a large pan, add onions, garlic and green peppers cooking until onions are translucent.

    Note: I used 94% lean ground turkey because it was on sale.  If you are using beef or meat with a higher fat content you may need to drain excess grease from the pan.

  3. Add tomatoes, tomato sauce, salsa, brown sugar and spices.
  4. Cook over medium heat until most of the liquid is evaporated.  (Between the canned tomatoes, salsa and tomato sauce there is a lot of liquid, it took me about 45 minutes to cook it down to the point where it was still moist but not completely soupy.)
  5. Add cooked pasta and stir until well blended.

This turned out really well.  Very spicy (I added a lot of chile powder) with a depth of flavor.   I think the salsa with the corn and black beans took this cafeteria staple to a new level and I will definitely make it again.

If you leave out the pasta, this would be a nice freezer friendly meal.

Blog at WordPress.com.