Left to right: Carlos, me, George; photo credit to Anja
Photo somewhere West of Plymouth England enroute to Azores
Meadle a la Auspicious
Meadle is the name my Mom gave a stove-top casserole we often had when i was a child to help stretch meat. The proportions of pasta to meat are pretty forgiving and subject to adjustment based on how much of the other ingredients you have and how many people you are trying to feed. I adapted it for my pressure cooker. This recipe feeds me for two or three meals, sometimes four, depending on how hungry i am and what else i make.
1 cup uncooked pasta (any small pasta shape works well; I use elbow macaroni)
½ lb ground beef (i prefer lean)
2 cloves of garlic, minced or 1 tsp prepared crushed garlic
1 medium onion
3 or 4 small to medium tomatoes
½ to ¾ of a 15 oz can of stewed, crushed, or chopped tomatoes
1 small to medium bell pepper
1 tsp oregano
salt & pepper
I usually make meadle with elbow macaroni. rustle through your vegetables and pitch in whatever is about to go bad. hot peppers, carrots, celery, and cauliflower work well. mushrooms tend to disintegrate, but leftover cooked mushrooms or canned mushrooms added after cooking work well.
In a 4-quart or larger pressure cooker, brown ground beef over medium heat until it crumbles. Pour off the drippings. Stir in the rest of the ingredients. Add the pasta and just enough water (or stock) to barely cover the pasta. Lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 6-8 minutes. Remove from heat and use the natural release method (if you are patient ) before opening the lid. Transfer to a serving dish. You can sprinkle your choice of cheese over top (feta is great, parmesan is as well).
This dish keeps pretty well, and if sealed in bags with a vacuum sealer can be reheated in the bag in boiling water (even boiling sea water) so you won’t make another pot dirty.