American Chop Suey is one of my favorite winter time comfort foods. My elderly friend Aggie from years ago taught me how to make this dish; often she'd make it for me as a thank you because I would take her food shopping, to visit her ailing husband in the VA hospital in Jamaica Plain or for helping her with her at home kidney dialysis treatments.
I've modified this dish a bit from Aggies original recipe, I've made it gluten free since my system can't handle gluten food items.
Ingredients
2 Tbsp Olive Oil
2 lb 93% ground beef
6-7 cloves of garlic
Medium onion chopped coarse in 1" pieces
2 Celery stalks chopped
2 Tbsp Chopped fresh Cilantro
1 Green Pepper cut in 1" pieces
1 Red Pepper cut in 1" pieces
1 Tsp. Thyme (dry)
1 Tsp Oregano (dry)
1 16 oz can organic diced tomatoes
1 16 oz can organic tomato puree
1 cup dry gluten free elbow macaroni (Tinkyada brand - brown rice is my favorite.)
Salt and Pepper to taste
Grated Asiago cheese for a garnish
Instructions:
Pre-cut and measure all ingredients.
Place the oil in the bottom of a large pressure cooker and heat the oil.
Add the ground beef and allow the beef to cook into clumps of meat, do not mix the burger in the pan so that it separates into small bits. The chunks of beef makes the dish especially good. Allow the beef to slightly brown on one side before flipping to brown the other side.
Once the meat is in brown clumps, add the garlic allowing 30 seconds for the flavors to release. Add all vegetables listed except the tomatoes, those go in last after adding the seasonings.
Add the seasonings. Stir around gently to mix the flavors.
Add the tomatoes. Stir gently to mix.
Add the cup of dry gluten free pasta and mix around.
Cook on medium heat until the pressure cooker hisses (about 10 minutes.) Turn the heat off and allow the pressure cooker to come down to room pressure by itself.
Warning: Do not over fill the pressure cooker or you will burn the bottom of your pan and the food. If your pressure cooker is small, cut this recipe in half.
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I have modified this recipe. Use dark ground turkey instead of beef and add the pasta into the pot at the very end. Once the pot has come up to pressure, once it is cooled, add the cup of gluten free pasta. Cover and allow the pot to sit for 10 minutes. The pasta is perfect, not mushy.
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