Quick and Easy Taco Soup

© Can Stock Photo/ ccat82

The other day I came across a couple cans of diced tomatoes I bought by accident. They had diced green chilies in them, and I always buy plain canned tomatoes.

No worries. Like Rosie, of the Rosie’s Riveting Recipes historic cookbook, I don’t throw food out. I see mistakes like this one as a happy accident and a chance to try something new and different. So, after browsing a few online recipes for inspiration, I came up with my own creation. It’s so good that I’ll have to make it again.

Gayle Martin

 

QUICK AND EASY TACO SOUP

  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 2 cans diced tomatoes with green chilies (14.5 oz), OR
  • 2 cans plain diced tomatoes with one small can diced green chilies
  • 1 can corn
  • 1 can black beans
  • 1 small can tomato sauce
  • 2 cups beef broth or water
  • 1 package taco seasoning mix
  • 1 teaspoon salt (optional)
  • 1/4 teaspoon black pepper

Brown ground beef and onion in a skillet. Drain, and place in small stockpot. Add canned tomatoes, green chilies, corn, black beans and tomato sauce. Add beef broth or water and stir well. Add seasonings. Stir, bring to a boil, turn heat to low, and simmer for approximately ten minutes. Top with broken tortilla chips and cheese, or with a dollop of sour cream and chopped green onions.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

 

 

 

Hungarian Goulash

from Rosie’s Riveting Recipes

© Can Stock Photo / fanfo

This historic recipe, included in Rosie’s Riveting Recipes, is great for using up leftovers. However, it includes potatoes as an option. I personally wouldn’t consider it a real Hungarian goulash without the potatoes, or a can of tomatoes for that matter. And if you have any leftover vegetables in the refrigerator you can certainly toss them in as well. Some people like to use ground beef and pasta instead of potatoes, but that would be an American goulash, not a Hungarian goulash. That said, I love American goulash as well.

Gayle Martin

Hungarian Goulash

2 lbs beef chuck, neck or flank meat
2 tablespoons butter, margarine or drippings
1 cup chopped onion
1 cup water
1/8 teaspoon caraway seed (if desired)
1/2 teaspoon marjoram
1 1/2 teaspoon salt
1 clove garlic
paprika

Cut meat into 1-inch cubes. Let onion brown in butter, then add meat and let it brown lightly. Add caraway seed, marjoram, salt, chopped garlic and enough paprika to create a noticeable red color. Add 1 cup water, cover and simmer for 2  1/2 hours. Add more water if necessary. Whole potatoes may be added to the goulash 1/2 hour before done. Some goulash recipes call for the addition of tomatoes. Strained tomatoes may be substituted for water in this recipe. Makes 6 servings.

Note: Serve over noodles or your favorite pasta.

 

Cover photo by Rob Resetar

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.

 

 

 

How to Make Minestrone

© Can Stock Photo/ robynmac

Minestrone has always been one of my favorite soups, but when I did an online search for recipes I found so many variations it made my head spin. Suffice to say minestrone is one of those dishes intended for using up leftovers, and for that it works quite nicely. I can clean out my fridge and create a tasty dish at the same time. Best of all, it’s never the same twice.

As I created my own version of minestrone I noticed I used a few ingredients consistently. The rest was whatever I happened to have on hand, which is why I’m leaving plenty of leeway on my ingredients list.

By the way, Rosie, of the Rosie’s Riveting Recipes historic cookbook, would have approved. She never let leftovers go to waste.

Gayle Martin

MINESTRONE

  • 2 to 3 tablespoons olive oil
  • 1 tablespoon butter (optional)
  • 1 small onion, chopped
  • 1 tablespoon minced garlic (optional)
  • 1 cup sliced celery (optional)
  • 1 bell pepper, chopped (optional)
  • 1 or 2 carrots, sliced (optional)
  • 1 small (8 oz) can tomato sauce
  • 2 cups chicken broth or water
  • 1 can garbanzo beans
  • Other leftover vegetables, such as corn, lima beans, chopped zucchini or cubed potatoes
  • 3/4 cup small pasta, such as stars, small shells, or mini farfalle
  • 1 teaspoon salt (optional)
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 package of spinach, fresh, frozen or canned

Heat oil and butter, if desired, in a stock pot and saute the onion, garlic, bell pepper, carrots or celery. Cook for approximately 5 minutes or until the vegetables are tender. Add tomato sauce and broth or water. Stir well. Add any remaining vegetables, garbanzo beans, seasonings and pasta. Heat to a boil. Cover, reduce heat, and simmer for twenty minutes. Add spinach and simmer for another minute or two. Serve with bread, rolls or corn muffins.

 

Cover photo by Robert Resetar.

Rosie’s Riveting Recipes is available on Amazon and Barnesandnoble.com.