Fancy Hamburger Goolash

Alright, here’s another quick and somewhat easy recipe.

If you don’t have some of these spices, you can omit them and it’ll be just as good.

You can also omit everything except what I call the holy trinity—salt, pepper, and oregano.

Feel brave? Throw in a jalapeño or red pepper flakes.

I have to tell you, my cooking isn’t an exact science, and as you can see A LOT of things are interchangeable.

All I can say is that there are certain spices you CANNOT be heavy handed with.

Here we go. Here’s what you’re going to need.

  • Rice (I like to use uncooked rice to start but minute rice works)
  • Ground beef
  • Cooking oil
  • Onion
  • Garlic (I use the preminced stuff)
  • Bell peppers
  • Salt
  • Pepper
  • Oregano
  • Cloves
  • Coriander
  • Paprika
  • Tumeric
  • Cumin
  • Tomato sauce
  • Apple cider vinegar (or nah.)

So let’s get it.

Load your rice into your rice cooker. Doesn’t matter what kind. If you use minute rice put it directly into the meat sauce AT THE END.

Chop your onions and bell peppers.

Put your cooking oil in the pan, turn it on medium heat.

Toss in your onions and garlic. Cook until onions are translucent.

Add bell pepper.

Then add your ground beef. And add my holy trinity of spices— salt, pepper, and oregano.

Let it brown.

Since my roommate doesn’t like vinegar, I do this next to cook out the ACV as much as possible. DO NOT be heavy handed with it, you will regret it (one tablespoon or less)

Then add your other spices. I’ll tell you the ones to not be heavy handed with:

Clove will make it too aromatic no more than a half teaspoon.

Coriander, omit if you’re really sensitive to cilantro.

Now, hit it with the holy trinity (salt, pepper, and oregano)

Add the tomato sauce. Let it bubble.

If your rice is not done turn your meat to simmer.

Add rice in when it’s done.

If you are using minute rice, dump it in, stir and let it cook until the rice is done.

Now it is time to eat. Enjoy.

Classically,

Angela

My Crazy Addiction to Cooking Competitions

It’s the end of the day, and I’m exhausted.

There is nothing I want to do more than to put on my comfy pants, sit in my comfy chair and decompress.

What do I do to decompress?

Watch other people losing their minds to cook things in 45 minutes or less.

That’s right. I decompress watching cooking competitions.

Who is the king of bringing us the best of the best in cooking competitions?

Food Network.

I could binge watch Cutthroat Kitchen, Chopped, Iron Chef America, Beat Bobby Flay and other until Hulu gets judge-y and asks me, “Are you still there?”

Yes, Hulu I’m still here trying to watch Alton Brown kill someone’s spirit by making them cook with golf clubs on Cutthroat Kitchen. Geez.

On occasion, I have some of these shows playing in the background while I’m cooking dinner.

Food Network has done more for me than providing quality entertainment.

Food Network has also been a great help to me with recipes.

Aside from watching the judges crush people’s spirits, I occasionally like to look for recipes from the judges on the Food Network website.

I don’t talk a lot about cooking because I don’t cook as much as I used to.

My default setting is spaghetti in meat sauce.

I will never forget that flank steak I made using a recipe from Guy Fieri though. Heaven.

Back to the competition shows, I’m usually not a back seat chef (because I’m not a chef), but…

When competitors try making certain foods with certain judges on the panel, it’s like they are actively trying to get cut from the competition.

Do not try to make a mole in 30 minutes with Aarón Sánchez on the panel.

The same with a risotto with Scott Conant is on the panel.

Those things do not cook well in under 30 minutes, just don’t do it.

They do it every time, but few do it successfully.

I give those chefs a sigh of relief and applause.

It’s usually at the detriment of something else on the plate though.

Aside from covering my face when a bright-eyes chef says, “I’m going to make risotto in 30 minutes…”

I watch carefully to learn from the chefs too.

There are certain knife skills I’ve picked up watching the chefs, from chopping vegetables to getting proper cuts on meat.

The themed episodes with butchers are my favorite ones.

No, I do not chop my food as fast as they do or as clean.

It never ceases to amaze me how quickly people can cut up food without chopping off a finger.

Anyway, I love cooking competitions and I’m glad Food Network keeps bringing them to us.

Just thought I’d share.

Until next time.

Classically,

Angela