You can build on this dish to make many different meals
Mondays don’t completely suck, but they are the busiest day of my work/mom week.
Out of the house with dressed toddler and breakfast and packed lunches in the car by 6:45 a.m., teaching and office ’till 2:15 then walk back to the daycare to pick up the little man; shopping or playground till 4 p.m. swim class (on the cheap at the county pool) then pick up vegetables at Sophia Garden C.S.A. (more on that in another post) to get home around 6 p.m. to make dinner — whew!
So, it is crucial that dinner be fast and and brainless and provide leftovers for the next day lunch.
This Monday was a triumph. Why? Because I had my Basic Seasoned Ground Beef at the ready. I make three pounds of it at a time, divide it in three and freeze it down in plastic bin things so when I am in a bind, I can do any number of things with it that get a relatively wholesome, tasty meal ready in a flash.
I had remembered to take a tublet out of the freezer in the morning, plus I had a bag of tortilla chips (organic blue corn are our favorites, low-salt works better, but oh well, not today) and cheddar cheese slices, so I was good to go.
Heated the oven to 350, spread the tortillas on a baking sheet, sprinkled some of the meat on top and sliced up the slices into thin shreds (why pay more for a chintzy bag of the pre-grated which is dry and tasteless?) and put it in for about 15 minutes, et voila! le diner.
Hot sauce for me (sriracha, my fave) and plain for the boy. Done! We usually have some sliced avocado on the side too, which counts as a vegetable in my world and should in yours too.
SAVE THE DAY!
Forgot to take the meat out? This is a problem many on-the-go moms I have spoken to say happens all the time. With Basic Seasoned Ground Beef, it doesn’t matter. You just switch gears. As Mark Bittman, The Minimalist from the New York Times and a personal hero, has suggested, whenever you get home, just put a pot of water on the boil, ’cause then you have it going for whatever comes up.
So I boil up some pasta (we love Bionaturae whole wheat organic – no kidding, better than white!) and dump the (still frozen) beef in another pot with a 28 oz. can of tomatoes (whole, peeled; diced; pureed – whatever I have) and an extra tablespoon of whatever dried herbs I am in the mood for (oregano for Spanish flavor; basil for Italian, for example; bay leaf never goes astray) and let that simmer up while the pasta boils. Grated Parmigiano Reggiano or Gran Padano on top and luscious!
In fact, while we ate our insta-nachos this particular triumphant Monday, I had the next-day pasta on the boil and the remainder of my tublet of seasoned beef with half a can of tomatoes…easy-peasy.
The best part, of course, was that I actually had everything under control. Really! With a little more time, I might have taken the same beef, same 28 oz. can of tomatoes AND a 15 oz can of red kidney beans, added a tablespoon (or more) of chili powder and a tablespoon of cumin powder, put it on rice and called it chili con carne.
With loads of time, I would have boiled and mashed yuca and made Puerto Rican shepherd’s pie in the oven. What I am trying to say is that with a tub of Basic Seasoned Ground Beef in my freezer, I can do anything!
BASIC SEASONED GROUND BEEF (this is half of what I usually do to freeze. To do 3 lbs. at a time, double everything)
2 Tbs extra virigin olive oil
1 baseball sized onion, chopped
3-4 cloves garlic, minced (go for more if you like – I do!)
1.5 lbs. ground beef
(Optional1/4-1/2 C. chopped red pepper fresh or roasted from a jar)
1/2 tsp adobo powder* (if desired – I generally don’t use it, but some people love the extra salt and the umami)
1 heaping Tbs capers, drained
10 manzanilla olives (pitted and stuffed with pimientos)
(optional 1/2 cup tomatoes from a can – diced, chopped, whatever or a spoonful of tomato paste you need to use up)
Heat oil on high in a large saucepan until thin and fragrant. Add onion and cook, stirring, for two minutes until well coated and getting translucent. Lower heat to fairly low and cook for five minutes, add garlic and cook for another minute. Raise heat to high and crumble in ground beef, stirring and breaking up frequently until fully-browned. Spoon out fat or pour off (don’t make it too dry!) into sink (carefully!).
Return to heat, add red pepper, optional adobo, capers, olives and optional tomato. Mix completely. Lower heat, cover and simmer 20 minutes until fat begins to separate from sauce. Serve or freeze.
*instead of adobo powder, mix 1/4 tsp salt and 1 Tbs mixed chopped fresh herbs (oregano, rosemary, parsley) or 1 tsp dried