During a recent phone conversation with a good friend, the topic of dinner came up. My friend inquired about what I was planning to cook, undoubtedly expecting me to fire off some interesting, amazing-sounding meal. My answer (hopefully not too disappointing) was “American Chop Suey”.
See, there are some days, when my Muse is silent, or my energy is flagging, and the refrigerator is depleted of leftovers, that I must have a fall-back plan, and that plan is often American Chop Suey. It’s quick, easy, tasty in that simple, stick-to-your-ribs kid stuff kind of way, and paired with a vegetable, makes a fine meal everyone enjoys.
What the heck is American Chop Suey, why is it called that, where did it come from? After extensive research (ha), the conclusion of the masses is that no one knows. It has other regional names, like Chili Mac, Macaroni and Chili, and American Goulash. It can be tarted up with vegetables, spices, hot sauce, and cheese. But as far as I can tell, here in New England, American Chop Suey has three (3), count them, three, ingredients.
Hamburger (or hamburg to be more precisely regional)
I can’t even call this a recipe, in good conscience. In the photo above, you can see that I cannot leave even American Chop Suey alone, using rotelli pasta instead of elbows, because that’s what was in the pantry.
Brown the meat, add the sauce, stir in the cooked, drained pasta, and tuck in.
Sometimes it really is that simple. Sometimes simple is what everyone needs. Serve your family something simple, with lots of love. See you soon somewhere on down the Road.