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Add a photoA hearty, economical, yet comfort-food dish in itself, this mildly spiced dish is easy to make, and works wonders with leftovers, too!
Ingredientes
- 1 lb lean ground beef
- 1 ½ cups uncooked shell pasta
- 2 ½ cups water
- ½ tsp salt
- 1 tbsp olive oil
- 2 eggs
- 1 tbsp butter
- scooped pulp of two baked potatoes
- 2cups Zen garden vegetables (mini corn, snow peas, red and yellow sweet pepper, bamboo shoots)
- 1 cup chopped mushrooms
- ½ cup old cheddar cheese, cubed
- 3 shallots, minced
- ½ tsp dried ginger
- 1 tsp Cajun seasoning
- 1/8th tsp turmeric
- 1 tsp mustard powder
- 1 tsp dried oregano
- 2 oz dry red wine
- juice of 3 key limes
- salt and pepper to taste
Direcciones
- Cook pasta in water, adding a little olive oil to prevent sticking
- Salt and pepper the water
- Drain pasta when cooked
- RESERVE THE WATER in a separate bowl
- Next:
- Lightly sauté the shallots with the ground beef
- Add the cooked pasta and butter
- To the pasta water, add:
- The ginger
- Cajun seasoning
- Turmeric
- Mustard powder
- Oregano
- Key lime juice
- The wine
- Heat over medium-high heat, reducing the liquid to half
- Add:
- The pasta, beef and mushrooms to the reduction
- Cover with tinfoil (to create steam) and bake at 350*F 30 minutes
- Remove the foil for the last 10 minutes of baking
- To Serve:
- Place a little bed of Buttercrunch lettuce on the plate
- Add the meat mixture on top
- Garnish with fresh parsley and nasturtium blooms (edible)
- Place muskmelon on the side
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 895g | |
| Recipe makes 2 servings | |
| Calories 1398 | |
| Calories from Fat 494 | 35% |
| Total Fat 55.33g | 69% |
| Saturated Fat 20.08g | 80% |
| Trans Fat 2.13g | |
| Cholesterol 356mg | 119% |
| Sodium 882mg | 37% |
| Potassium 1405mg | 40% |
| Total Carbs 144.13g | 38% |
| Dietary Fiber 7.3g | 24% |
| Sugars 8.82g | 6% |
| Protein 73.18g | 117% |
