Dee’s Delish Dish

This Spring, baseball and soccer, along with a sprinkling of karate and bell choir rehearsals has meant very few traditional meals in our household.  We are rarely eating dinner all together, and so the challenge is to make something that can be kept warm and eaten in shifts.  Dee’s Delish Dish, as I call it, delivers.

It’s warm, meaty  and satisfying, and as a bonus can be eaten with just one hand. Why is that important?  Well, the first time I had this (at Dee’s, of course) we were in the midst of a massive playdate.  Picture dozens of hyped-up kids under the age of 10 and three sleep-deprived and listless adults.  (ok, maybe there were only 8 kids, and only two of the adults were sleep-deprived, but still…)  With this one-bowl wonder meal, we were able to stuff our pieholes with one hand, keeping the other hand free in order to restrain kicking toddlers, wipe yogurt from the baby’s hair, and participate in other exciting playdate-oriented activities.  The meal was so clutch, providing much needed sustenance for the long afternoon ahead.

It really ought to be called Trish’s Delish Dish, as the recipe was originally from her mom. Trish would like that.  Hmmm…Trish’s Delish Dish. When I say it, it kind of sounds like I’ve overindulged in the latter half of the Chicken and Wine ! Dee’s Delish Dish it is, then. I’ll have to name some other dish after Trish. Something that rhymes …

On with the recipe! It’s really just a version of American Chop Suey — which means, if you’ll allow some latitude with the historical facts, that our lazier forefathers threw some left over meat, tomatoes, and pasta into a pot and said, ” Chow time!”  However, its simple and hearty and filling, and a crowd pleaser, at least at this house.

Dee’s Delish Dish
serves 6

1 c. dry macaroni elbows
1 lb. ground turkey or beef
1 med. onion, chopped
1/2 med. green pepper, chopped
1 can condensed tomato soup (i.e., Campbell’s Healthy Request)
1-14 oz can diced tomatoes
1/2 t. oregano
1 t. salt
1/2 t. ground black pepper

1) Bring 6 cups of water to a boil, and cook pasta according to directions
2) Heat large skillet on med-hi heat; coat with spray oil
3) Saute onion and pepper for about 4 minutes, stirring occasionally
4) Add ground turkey and brown until thoroughly cooked through
5) Add soup, tomatoes, and seasonings
6) Reduce heat to low, cover, and simmer for 10 minutes.
7) Add cooked and drained macaroni, and heat through another 5 minutes.
8) Serve with a little grated Parmesan on top.