It’s hump day today. Wednesday. The middle of the working week. Since Monday we’ve all been working our way up the proverbial hill to reach the summit and now we’ve scaled the ‘hump’ we can anticipate the weekend with renewed vigour.
Usually I’m very organised and plan our all our meals for the week on Sunday and do the food shop on Monday. Not this week though, and we’re totally off kilter because of it. It got to 5pm tonight and I still hadn’t figured out what I could make that would satisfy a toddler, a vegetarian and a Slimming World follower. Then I remembered this recipe.
When most Brits think of macaroni they think heavy, stodgy cheesy sauces and claggy pasta. This is a spicy Assyrian dish which uses macaroni in a totally different way, and was a firm favourite in our house when I was growing up.
Here’s what you need:
½ packet of short macaroni
1.5 lbs of Lean minced steak (or quorn for a veggie alternative)
1 large onion finely chopped
1 green or red pepper finely chopped
8 mushrooms thinly sliced
2 cloves garlic – crushed
2-3 tablespoons tomato puree
1/2 teaspoon cayenne pepper
Handful of fresh coriander or parsley, finely chopped
Salt and Black Pepper
Oil for frying
Here’s how to do it:
Fry the onion in a little oil or low fat spray, and then add green pepper
Remove from pan
Fry the mushrooms and remove from pan
Add the meat or quorn and fry gently, adding the garlic
Place a lid on the pan and continue cooking through gently. If using quorn add some stock as it tends to absorb a lot of liquid and the stock will add flavour.
Return onion and green pepper to the saucepan and add the tomato puree.
Add the cayenne pepper, salt and pepper
Mix together well
Add the mushrooms and parsley or coriander
Cook for just a few minutes.
Meanwhile cook the macaroni in lots of boiling water until al dente
Add to the meat mixture in the saucepan
Stir well. The macaroni should turn a nice red colour as it absorbs the flavours from the meat/quorn.
Serve with salad.