This one’s an old family favourite for me. It’s one that we had very frequently as kids and I always looked forward to it. It wasn’t until recently that I said my mom, “Remember when you used to make hamburger hash for us? I used to love that and haven’t had it in years!” My mom told me she had, ironically, just made it a few days prior. So I asked her, “How do you make it??” I said, “Do you first brown the meat–?” She cut me off and said, “Oh, god no! That’s too much work!” or something very similar. She told me how she did it all those years ago and now I’m going to share with you how I made it recently for my hubby and myself.
Oh, but wait. What is hamburger hash, you ask? Oh! It’s not like a breakfast hash made with potatoes. It’s more like a ground beef stew that’s poured over mashed potatoes. When I was a kid, it was made with onion and ground beef and was in a really thick gravy. I imagine it was a favoured dish because it was relatively cheap and easy to make — which of course made it really easy to feed a family of four on a budget and without having to spend hours in the kitchen. Here’s what I did…
Sometimes, you just want a burger. Last week, I was craving burgers so much that I almost caved and went to McDonald’s. *shudders* No. No. I’ve sworn off of that place, honest! I think in the last year, I’ve been there only once. Maybe twice. I’m trying to divorce myself from certain places that I know are just bad news for me.
What do you do when you have a whole lot of bits and bobs in your fridge that need to get used up? Make soup!
I was faced with this dilemma this weekend while fighting off a bit of a bug of some sort. all I wanted was soup. So I looked around and found that I had a little bit of this and a little bit of that, but not a lot of anything that seemed useful, until I started pulling things out of the fridge. I like to call my soup creations that are made in this fashion “kitchen sink soups”. You just throw everything you have, sometimes including the kitchen sink! 🙂
The summertime isn’t a usual time for soup, I’ll admit, but since I’ve been on this lower carb kick, I’ve been eating a lot of soups and stews. Avoiding too much pasta cuts out a lot of casseroles, right? So I had a pre-cooked barbecued chicken in the fridge from the grocery store. But honestly, I am not a fan of chicken noodle soup. I think I got sick too many times when I was a kid, so I’m just not a fan of one of the best home remedies in the world. I’ll eat it if I’m sick, but I’m not going to eat it “just because”.
So, I thought, why not make something heartier? Why not make something more flavourful? I still had barley in the cupboard and a lot of veggies in the fridge and freezer that could be used up. Why not? Before long, I was saying to myself, “Soup’s on!” I’ll warn that since I don’t use a lot of salt anymore, my soups are getting heavier and heavier in the seasonings department. But don’t worry, it’s worth it, and it’s not as bad as it looks.
We’ve had grey skies on and off this week, so I’ve found myself craving comfort food. Keeping in mind my new meal plan regimen, I decided to see how I could revamp an old favourite: chicken pot pie. My old version was no doubt loaded full of sodium, fat, calories and carbs. This new recipe still has all that, but the values are no doubt cut back. Choosing lower sodium ingredients and limiting portions on the bread-like topping by using perfectly sized biscuits helps keep some of those values in check.
I’m sure that I’ve probably posted my chili/chili stew before somewhere, but let me state for the record that it is not what most people think of when they think of chili. It’s more of a stew or soup with chili seasonings. I throw all kinds of vegetables into it and there are no beans.
But lately, I’ve been watching my sodium intake and carbs, so I’ve been changing some of my old favourites up, as mentioned in previous posts. For this one, I focused on cutting right back on the sodium. Did you know, for example, that 1/2 a cup of diced tomatoes from a can generally has about 450-500 mg of sodium, but the same amount from a ‘no salt added’ can of tomatoes may only have 20-30 mg? It’s a HUGE difference! It allows you the room to regulate the salt how you’d like it, rather than dealing with all that sodium right from the start.
I managed to get my chili stew to the point of only being about 170 mg of sodium per 1 cup serving, which means I could have two servings if I wanted to! 😉