We keep pretty traditional roles in this house — most things culinary are my domain (except for weekend breakfasts), and I maintain our social calendar (something that goes by the wayside too easily when you have kids). Car/house maintenance and finances are all Mark’s.
Occasionally, though, planning skills fail me, and I find myself working late when the phone call comes from home: “Ummmm…What’s for dinner?”. The answer this week was “hamburger”. Having supplied a sketchy listing of potential ingredients for what to do with said hamburger, I left the details to Mark. Not surprisingly, if you know Mark, he added store-bought sundried tomatoes — in addition to my prized tomato confit, and much to my dismay. I needn’t have worried
This week’s homemade version of “Hamburger Helper” was a hit all around!
Ingredients:
1 lb grass fed/finished ground beef
2 leeks, sliced (white parts)
1 bunch bok choy (greens only)
dried onion
tomato confit (equivalent to 5 romas)
red wine
sundried tomato (I’d omit if you use the confit)
parsley
basil
oregano
salt & pepper
cream 1/4 c.
Simply saute the beef until cooked nearly through. Drain, if necessary (I find that using a paper towel to sop up what little fat is produced by the grass-fed beef is sufficient), add and saute other ingredients except the cream. Add the cream just before serving. We ate this both on top of toast (no-knead bread), and over pasta.
I think I will let Mark cook more often! “Oops….I forgot to plan tonight’s dinner, honey!”
