MUSHEL (MUSHLE?) - FOR TWO

In my family this is comfort food. I suppose  mother originated it, because I don't remember hearing of it anywhere else in my parents' families. She just called it 'Mushel', and we never knew how to spell it.  I've been messing around with this mixture for years. I've followed this particular recipe three times now and we've decided it's no fluke that we like this taste.  Though I don't remember my mom's recipe tasting quite like this because I'm sure she didn't use the red peppers and the Worcestershire, this one is a bit on the sweet/spice side.

This is not a quick recipe because you have to let the mixture 'flavor up' and let the beef absorb the juices for at least a half an hour. This also means that you can make it whenever you have time and it will be ready when you want it.

And - I did remember to take some photos!

This is how it now appears in my recipe .doc files:

J LJ – MUSHEL – FOR TWO        MUSHLE?

½ lb. ground beef                       2 Tbsp. tomato paste*

1 onion, chopped                        ¼ cup ketchup                                   

¼ tsp. oregano                           2 tsp. Worcestershire

¼ tsp. Garlic powder                   1 2oz. jar roasted red peppers

Salt and pepper                          1 16 oz. can red kidney beans

                   ¼ cup water or more for ‘sauce’        

                       Toppings of your choice

Begin to sauté beef and onion. When the beef starts to brown add seasonings and stir them in.  Add the tomato paste, ketchup, and Worcestershire, and the peppers, undrained. Add the water to create a sauce and simmer all this for about 5 minutes.

Drain and rinse the beans and add them to the pan. Add more water if you want a thinner sauce. Bring this to a simmer again then cover the pan and turn off the heat.  Let the mixture ’flavor up’ for at least a half an hour.

   Bring the mixture back to a simmer, then top and serve.

Topped with shredded mozzarella and sliced green onions.
You could try cheddar or Swiss - maybe even sour cream.

Here's a trick you may or may not have used if you were opening up a new can of tomato paste. There are usually 5 two tablespoon 'servings' to a can.

Take 2 tbsps. for this recipe and dole out the other four on to an oil-sprayed plate.  Pop the plate into the freezer for a while. Bag up the blobs and put them back in the freezer for future use.

BEANS AND BACON FOR TWO

Once again, I've got a recipe that can be made in the time it takes to cook up some bacon.  I had a small, homegrown tomato fot this supper, but pimentos go well with this too.  They were what I used the first time I concocted this dish.

Here's the method -

Cut 4 to 6 strips of thick-cut bacon into 1” pieces.  Sauté them until almost 

crisp.  Add 1 coarsely chopped onion, cook until onion is just soft and add

1 t minced garlic.

Add a 4 oz. jar of chopped pimentos, or some chopped fresh tomatoes

and a 14 oz. can of kidney or navy beans or Great Northerns

maybe garnish with some snipped chives or scallions

Serve – with a green salad.

Simple as that!

WARM TUNA SALAD FOR TWO

This, my own concoction, is a delicious, quick, and different kind of salad.  It is hard to find 6 oz. cans of good tuna these days, and I am now on the last of my hoard from Price Chopper in Pittsfield Massachusetts. I suppose the 5 oz. size will have to do once that last, sacred can is gone.  Perhaps we might even want to have a can each.

Warm Tuna Salad For Two

1 15.5 oz. (or similar size) can of Great Northern, cannelloni, or other white beans, drained and rinsed

1 6 oz. cans tuna, drained and broken into large chunks

2 ¼” slices off a large red onion, cut slices into thirds

1 small tomato, cut into thin wedges

¼ cup olive oil

3 Tbsp balsamic vinegar

Salt and pepper to taste on top of the tomato

Pour olive oil into a medium frying pan and begin to heat it on a medium heat.  Add the beans and onions and warm them through for just a few minutes. Add the balsamic vinegar and salt and pepper to taste. 

Divide beans and onions into two bowls, topping them each with half of the chunks of tuna, and half of the tomato.