Mama's Goulash

Now, just to let you know, Mom was German, not Hungarian, and she was born and raised in San Antonio, Texas, so this is probably not anything like an actual goulash. I think this is a better name for a yummy dish than "The Zucchini Stuff" which we usually call it.

I am posting the very simple recipe my mom made, as well as my new and improved version.  It's even easier to make now.

Mama's Goulash

Equipment you will need:
One large pot, or dutch oven with lid
A cutting board
A knife for cutting fresh vegetables

Traditional Ingredients:
One pound of ground beef
3 or 4 zucchini squash, about 2 cups, thinly sliced
One large onion, chopped
4 to 5 Roma tomatoes, chopped
Salt and pepper to taste
One package of egg noodles or pasta of choice

My twist on the recipe:
One half pound of ground beef
One half pound of ground turkey
Two cups of any in-season soft-skinned summer squash (or one 16 oz package of frozen squash if fresh is out of season or you want to save time.)
One large Vadalia or Texas Sweet Onion
Two 15 oz cans of diced tomatoes (I like the ones with seasonings already added, like chipotle.)
One 15 oz can of corn
One tablespoon of Italian seasoning
Salt and Pepper to taste

Instructions:
Brown meat. Drain off excess fat, if any.

Add squash, onion, tomatoes, and corn to browned meat.

Stir. Cover and let simmer over low heat for 30 to 45 minutes , stirring occasionally, to avoid sticking and burning.

Serve over egg noodles or another pasta, or alone. It may not be the prettiest looking concoction, but it tastes really good and is relatively healthy for you.



Shrimp and Pasta Salad

Shrimp and Pasta Salad

Equipment you will need:                                      
     One large pot for boiling pasta/ shrimp
     One large bowl
     One cutting board
     One colander for draining pasta
     One sharp knife for chopping
     1/4 cup measure
     1/2 cup measure
     1 tsp measure
     1 tbsp measure

Ingredients:
     16 oz pasta (spiral, corkscrew, shell, bowtie- pick your favorite)  Whole Wheat pasta is a healthier choice.
      2 lbs of shrimp (you can get frozen/already cooked or raw and boil them yourself)
Never buy canned shrimp. YUCK
      1/2 cup French Salad Dressing (get the low calorie if you want)
      1/2 cup of Mayonnaise - I like the new one with Olive Oil (low calorie is good here too)
      1/2 cup of chopped walnuts (optional- If you're making this to share with others, make sure no one has allergies to tree nuts. Any doubts- leave them out.)
      1/4 cup fresh chopped parsley (you can use dried, but not as good)
      4 tablespoons of green olives with pimiento peppers, chopped. Buy the already chopped kind to save time.        
      2 teaspoons of chopped onions (I prefer to use green onions, using the entire onion)


First, cook, rinse, and drain pasta. (see packaging for instructions) Then place pasta in large bowl to cool.

While the pasta is cooling, if you have purchased already cooked shrimp, rinse them in lukewarm water to make sure they are not frozen. If you have raw shrimp, fill a pot with water. Bring to a boil. Rinse shrimp and then place in boiling water. Boil until all shrimp turn pink, about 4 or 5 minutes should be enough. Don't overcook or they will be rubbery. Rinse shrimp with cool water and add to pasta.

Combine pasta/shrimp with remaining ingredients in large bowl.  Gently toss (MIX them together.)

This is when I taste test. You might want to add more of one thing or another.  Maybe a little more dressing or mayo.  Maybe more olives. Just remember, it is easier to add stuff than take it out. After it is all mixed just like you want it, cover the bowl and refrigerate for an hour or two. 

I like to serve this salad on a bed of lettuce or mixed greens with fresh fruit, like watermelon.  This makes it a more complete meal.