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How to Make American Chop Suey the New England Way

American chop suey, with roots in New England, bears no resemblance to the chop suey found in Chinese restaurants. American chop suey contains tomatoes, ground beef, pasta, vegetables and cheese, mixed together in a large pot or pan and served in a bowl with additional shredded cheese on top if desired. This recipe, with its origins in the steam table buffet restaurant kitchens of New England, can now be found throughout the United States, though its name still reflects the source.

How to Make American Chop Suey the New England Way
PastaAmerican chop suey made the New England way typically contains elbow macaroni, but substitute any small pasta you like, such as seashells, cavatappi, penne or fusilli. Boil the pasta to al dente, or just barely fork tender, generally a minute or two less than the package recommends, as it finishes cooking in the skillet.

Ground BeefWhile the pasta cooks, brown some ground beef in a large skillet. You can use the grease from the ground beef to sauté the vegetables at the same time in the pan. As an alternative, brown the ground beef first, then drain the grease and set the beef aside on paper towels. Add a bit of olive oil to the pan to sauté the vegetables in the next step.

VegetablesAmerican chop suey contains diced garlic, peppers and onions, but you can add any other vegetables you like or have in the kitchen. Try adding grated carrots or diced celery. Sauté the vegetables simultaneously with the beef or after you’re done browning it, remove the beef and set it aside so you can use the same pan for the vegetables. Add a bit of olive oil or butter as necessary. Sauté the vegetables until they turn translucent and tender.

TomatoesTomatoes for American chop suey always come from cans. Use undrained petite diced tomatoes, tomato sauce or tomato paste diluted with broth, or a combination of all three to taste. Add the tomato products after combining the sautéed vegetables and browned ground beef in the pan. Blend the ingredients well, leaving room in the pan for the cooked pasta.

Finishing UpAdd the cooked pasta to the pan. American chop suey shouldn’t have the consistency of soup, but it should be slightly juicier than a casserole. Add some of the pasta cooking water if necessary to achieve the desired consistency. Add diced or shredded cheese to the pan, stirring until it melts. The dish traditionally includes cheddar and American cheese, but you can use any that you like. Try mozzarella or colby cheese instead. Cover the pan and simmer it to aid in melting the cheese. Cook it until the chop suey thickens and bubbles, and the noodles and vegetables are tender.

Orange-Earl Grey Iced Tea

Orange-Earl Grey Iced Tea

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 1/4 cup loose Earl Grey tea, or 12 Earl Grey tea bags
  • Peel of 1 orange, plus orange wedges for garnish
  • 4 cups boiling water
  • 3/4 cup orange juice
  • 1/4 cup sugar
  • 4 cups cold water

Preparation

  1. Steep loose tea (or tea bags) and orange peel in boiling water for 3 to 5 minutes.
  2. Strain the tea (or remove tea bags and orange peel) and pour into a large pitcher. Stir in orange juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled, about 2 hours. Serve over ice with orange wedges, if desired.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 1 week.

Nutrition

Per serving: 35 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 0 g fiber; 5 mg sodium; 67 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 carbohydrate (other)

Best Ever Tropical Fruit Salad

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/05/orange-honey-rainbow-fruit-salad.html

MAKES 12 Cups  |  ACTIVE TIME 25 Min  |  TOTAL TIME 25 Min

12 mandarin oranges, divided (for dressing and salad)
2 cup strawberries, sliced
1 pineapple, cut into bite size chunks
5 kiwi, sliced
3 mangoes, cut into bite size chunks

Citrus Poppy Seed Dressing
1 medium lemon
1 lime
1/4 cup honey
1/2 teaspoon Gourmet Garden Ginger Paste or fresh grated ginger
1/2 teaspoon poppy seeds

Wash and dry lemon, lime and 2 mandarin oranges. Zest the washed and dried citrus with a zester or fine grater. Add to 1 cup measuring cup or small bowl. Cut each in half and squeeze the juice into the measuring cup. (You should get about 1/2 cup juice).  Add honey, ginger and poppy seeds to juice mixture and whisk until combined.  Set aside or place in the refrigerator if serving later.

Prepare remaining fruit. Slice strawberries and kiwi. Section remaining oranges. Cut pineapple and mango into bite size chunks. Place fruit in a large bowl. Pour dressing on top of fruit about 30 minutes before serving. Gently toss to coat. Serve and enjoy!

COOK’S NOTE:  This fruit salad is fabulous with whatever you have on hand. I love carambola (star fruit) and papaya in this salad as well. Bananas are lovely, but have to be added at the last minute or they will get soft and not look pretty.