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Back from a couple of weeks of road-trippin' and I'm really, really tired of hummus and fresh fruit. On the way home began to think of all the things I wanted to fix for us to eat with the new additions at the Farmer's Market.
Then I got sensible and figured I'd better use up those last couple of packages of home-frozen tomatoes before tomato season so I decided on what I call my Cajun Goulash. Snickering here is allowed.
We in the Upper Midwest don't know from goulasch but we do know goulash. Well, except for our towns with remaining Eastern European influences - they know the real deal. But to most of us goulash is a mixture of crumbled hamburger, onions, tomatoes and elbow macaroni. It's a homely and homey all-purpose dish good for filling up a passel of hungry folks.
The only way you can tell your own goulash from the ten other bowls of it at a potluck is if you slip in a couple of surprises by way of veggies or seasoning. My variation has the Cajun Holy Trinity (tomatoes, celery, onion) and generous amounts of Cajun seasoning and red pepper.
Menfolk see the pasta and somehow think this dish calls for Parmesan cheese so I usually set that out for their Italia-fying pleasure. All will be happy.
Bachelor son will come and spirit away the leftovers.
I think I am going to wing a sauce of roasted grape tomatoes, roasted garlic, fresh basil, olive oil, maybe some balsamic, some Bulgarian feta I need to use up and maybe kalamatas. I will serve on farfelle. Maybe I'll stop at the bakery to get some crusty bread to serve with it.
Hmmm. I'm on my own tonight, and I'm thinking tuna steak en papillote topped with Italian salsa verde, garlic-sautéed spinach, and a red plum for dessert.
Greek Chicken with olives and capers
Roasted potatoes
Green beans
Cole slaw
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