My mother did not make ‘pasta’.
She made Creamettes or noodles.
She didn’t make ‘skillet dinners’ or ‘stir-fries’ or even ‘casseroles’.
She made hot dishes.
She would have loved this.
Think of it as comfort food without all the calories.
Noodles with Beef and Savoy Cabbage
Total time: 30 minutes
Ingredients:
- 12oz (360gr) ground beef (mince)
- 1 medium onion, chopped
- 1 rib celery, chopped
- 2 garlic cloves, minced
- 3 cups thinly sliced Savoy or green cabbage
- 2 tsp olive oil
- 1 tbs dried sage, crumbled
- 1 tsp Herbes de Provence
- 1/2 cup (4oz, 120ml) beef broth
- 1/2 cup Greek yogurt
- 4oz (120gr) egg noodles
Instructions:
- Cook noodles according to package directions.
- Heat olive oil in large non-stick skillet.
- Add onions, garlic and celery; sauté until tender.
- Add beef and sauté, breaking it up as it browns
- Add cabbage, herbs and beef broth, cover and simmer 20 minutes, until cabbage is tender
- Remove beef and cabbage from heat and stir in yogurt.
- Add noodles, stir and serve.
A rumor has floated across the pond that the US Post Office is going to stop delivering mail on Saturday.
I have no idea whether or not people are upset about this….
But it did set me to wandering down memory lane.
When I was a child we got our mail at the local post office, which we could walk to on a nice day.
When I was on my own and living in apartment buildings I got my mail in the lobby, as is typical.
There was one, brief interlude when I rented a house that had a letter box next to the door. That was kind of fun.
Our house in Minnesota had a post box at the end of the lane. Sometimes we made the trek out on Saturday; sometimes not.
When we moved to Ireland we had a slot in the front door…. Which was really handy – one quick glance on the floor to tell if we had mail or not. Another thing about Ireland – they delivered twice a day.
In Andorra we got our mail at the bank. All the people who lived ‘on the hill’, otherwise known as the mountains, got their mail at one of the banks. Mail was delivered in the villages.
Andorra didn’t have their own postal system, but used the services of both the French and the Spanish postal systems. If we got a package, we had to look at the notice to determine which post office had it. Our bank was on the other side of the country (remember, only 25 miles) so we only got our mail once a week. It was rather nice…. A week’s worth could be dealt with all at once. Of course, if I was waiting for a package it was a little inconvenient…. But I got used to it.
Just so you know: a lot of people got their mail at the bank – and kept their money at the post office. The French post office offers savings and investment accounts.
Here in France we’re back with a post box by the gate and it’s delivered daily.
So…. If you’re worried – don’t bother. You’ll adjust.
This dish does sound like comfort food. As far back as I can remember, here in Canada the mail has never been delivered on Saturday. I do remember when stores were all closed on Sunday as well, which is no longer the case.
Actually, the post office will still deliver packages on Saturday, but no long deliver regular mail. It makes me sad that the internet has taken yet again, another symbol of my fading youth and tossed it aside.
Thanks for the recipe! This is the simple kind of comfort food I love.
My mother would have made the above recipe in an electric frypan and called it Ky See Ming !! She probably would have added tinned pineapple and sultanas – YUK !! I do not ever recall any Saturday mail deliveries here in Australia except in the 2 weeks leading up to Xmas. When I was a child our library books came from a city library, chosen by a librarian based on our reading ages and sent by train wrapped in brown paper !! We collected the parcel from the local station !!
In Hawaii where we live, we must drive to the Contract Post Office which has strange hours and fairly nasty people working for minimum wage. I doubt missing Saturday will be noticed by most. Comfort food always wins over the mail.
Val, we still have most of our local stores closed on Sunday – some of the supermarkets are open in the morning.
Theo, time moves awfully fast these days LOL
manningroad, electric frying pans – I remember those! We had a library van that came around in Ireland…
Phoenicia, I remember that post office – not the people, though LOL
I wanted to come back and say that I made this the other day. Though it was quite tasty, the whole milk yogurt I used separated. There wasn’t much liquid at all in the pan and I turned the heat off before adding it, but it just didn’t want to stay creamy. Is there a difference in using the Greek yogurt as opposed to the whole milk?
Theo, There is a difference…. I used to use regular yogurt but switched to Greek yogurt for most things.
Greek yogurt has less of a tendency to split or curdle – which regular yogurt likes to do, especially when added to tomato-based sauces. One way to help prevent that is to thicken the sauce. If you had added 1 – 2 tsp of cornstarch dissolved in a bit of water or stock first, to make the sauce very thick, the yogurt would have just thinned it, rather than make it runny.