Cooking With Emily

Again, a neglectful week.  I downloaded a 10 day "Do-Over" challenge, as a part of an internet group I vaguely belong to, in the hopes it might kick-start something....anything.  I didn't make it past day 2. I think next week I will do over my do over, hopefully with a little more diligence.  Yes, I could offer up a dozen excuses, but at the end of they day they are exactly that, excuses.  I am going to have to make that, and this a part of my every day routine, as set in stone as six a.m. devotions and the bedtime goodnight call to my boyfriend.  Circumstance may delay a routine, or even set it aside for a brief hiatus, but we always come back to it.  Incidentally, any readers I may have are free to keep me accountable, and ask for (even demand) a post.  And I'm open to ideas for discussion....I'm asking for a push now and again.  I think I just may need it.

(I am seeing a pattern here, by the way)

So.  Monday was again Emily's night to cook.  The carrot soup she was so determined to make last week lost out to tacos.  Allow me to apologize off the top here for a recipe that will be rather vague.  I know packaged seasoning mixes are available, and I have used them for casseroles, but for tacos I have always seasoned the meat the way my mother did, by taste and instinct, not by measuring.  I did measure the spices out for Emily, just to help her out, but this is a "to taste" recipe.

Tacos have been a family favourite probably since I was in late grade school....I honestly don't remember.  Mom used to make pita pockets when she had time (and these were often requested.  My sister Sarah almost always asked for tacos for her birthday supper.)  Dad had to layer his fillings in a very specific order.  Back then we used hard shells, in my kitchen I prefer soft shells, and use the tortilla wraps for sandwich wraps, quesedillas and have deep fried them to make chips.

Anyway.  I set Emily to browning a couple of pounds of ground beef (actually it was half beef & half bison).  While it was browning she shredded a good chunk of cheddar cheese while I chopped up the last half a head of Romaine that was in the fridge.  At home Mom always had diced tomatoes & onions too, but neither of us like those things.  I mixed together  chili powder, cumin and cayenne pepper, along with salt and pepper to season the browning meat.  Once it cooked in a little I tasted the meat and added a little more of everything.  We added a generous handful of cornmeal to draw up more of the juices and gave the meat another taste test.  Emily found the salsa and sour cream in the fridge, I warmed up a couple of shells in the microwave.  Supper was ready-or at least the assembly line for supper was.
It tasted wonderful.  I debated a second wrap, but decided that I had eaten enough.  More would taste good, but I'd regret it before I was done.  Isn't that a fine criteria for a good meal?

Tacos

1-2 pounds ground beef
1-2 tablespoons chili powder
1-2 teaspoons cumin
1/2-1 teaspoon cayenne pepper
salt & pepper to taste
3-4 tablespoons cornmeal (optional)

Brown meat & season with remaining ingredients.  Use more or less as your taste dictates.

Serve on taco shells or tortilla wraps with shredded cheddar, lettuce, diced tomatoes, minced onion, salsa and sour cream.  


Because I've been neglectful and because that recipe is rather vague I thought I might add a second recipe here.  This casserole has been a favourite of mine for years, I am not sure where I found the original recipe, likely in a farm magazine, but it is fast & easy.  It makes a lot, so I haven't made it often lately, but it seemed like the perfect supper for tonight when it is miserably cold outside.
It is also a familiar go-to for potluck suppers (that I avoid) and makes good leftovers, which is why it is going to Brooks with me tonight, since it should give Peter a couple extra meals next week.

Prairie Casserole

1/2 package of egg noodles (I like the broad ones, but any flat noodle will do)
1 onion, chopped                          1/2 cup green pepper 
2 pounds ground beef                   2 cans tomato soup
salt & pepper                                1 can niblet corn
1 garlic clove, minced (opt)          2 teaspoons Worcestershire sauce
2 cups grated cheese (cheddar)

Cook, noodles according to the package directions.  While noodles are cooking brown the beef with onions, green pepper & garlic.  Combine browned beef, noodles, soup, cheese and seasonings in a large (3 quart) casserole.  Bake at 350F for 30 minutes.

* The original recipe allowed for a 20 oz can of tomato juice as an option for the tomato soup, but I think it would be too much liquid.  It also called for a 6oz can of tomato paste or tomato sauce.  I rarely have these in my pantry so I have always omitted it.  I have used ketchup as a substitute, but the recipe is fine without it.  I also don't care for green peppers, so I omit them.  I imagine you could substitute red or yellow peppers as well.  I have never found them lacking in the finished recipe.  
The original also only called for a single pound of ground beef, but two is better, I think.