Tuesday, January 18, 2011

Supper in a Skillet

Here's the new recipe that I tried a couple of days ago that hubby liked so much. I've given it a new name because I didn't follow the recipe exactly, and because it had a name that didn't fit it at all. Not that "Supper in a Skillet" is so sensational either, but it's all my frigid brain (b-r-r-r, it's cold out today) could come up with. The end product is good enough that it doesn't need a razzle-dazzle name. (Although it would have been nice if I could have come up with one.)


1 cup uncooked brown rice
2 cups water
1 pound ground beef
1 cup sliced fresh mushrooms
1/2 cup celery
1/3 cup soy sauce
1 tablespoon sesame oil
1/2 teaspoon Tabasco Sauce
1-1/2 cups fresh or frozen peas
1/2 cup chopped green onions

Cook the rice in the 2 cups of water.

In a large skillet, cook ground beef, mushrooms and celery over medium heat until beef is thoroughly cooked. Stir frequently.

In a small bowl, combine soy sauce, sesame oil and Tabasco Sauce mixing well. Stir this mixture into the meat mixture. Add the peas, green onions and cooked rice. Cook until heated through. Serves approximately 6.

Okay, some notes. You could certainly use white rice if you have an aversion to brown rice. (Although brown rice is much, much healthier for you, dear people.)

I had some toasted sesame oil that has a delightful flavor and that is what I used.

I was very skeptical of using the 1/2 teaspoon Tabasco Sauce (thinking it might be a little hot) but the flavor barely comes through so don't be timid about using that much.

The original recipe called for pea pods instead of green peas. I did have some from the garden in the freezer but upon defrosting them, they looked so limp that I decided not to use them. But when I have fresh pea pods available, I will use them instead of the green peas.

No green onions in the house so I used chopped red onion. (My very last red one from the garden . . . sob.) I do think the green onions would have added a little nicer color boost to the appearance of the dish.

I served it with pickled beets which I thought went very well. The recipe made enough for six servings so I kept two serving out which I warmed in a skillet the next day for our lunch (it was yummy) and froze two servings for a dinner later.

You could certainly substitute other veggies for the peas or add others along with the peas. I'm sure I'll make this recipe quite a bit as it was such a hit with my hubby. Hope it works for you.


Ruth @ Hope, Joy and Faith Farm said...

Oooohhh.... this looks yummy. Definitly gonna try it soon. Thanks! I love 1 dish meals!

Dirt Lover said...

I LOVE skillet suppers! I have to admit, I don't use brown rice as often as I should, instead, I use the quickie, not nearly as good for us white stuff. Oh, ten lashes with a wet noodle to me!!!

Sparkless said...

That looks easy and yummy. I may actually be able to make that and maybe, just maybe my family will eat it. I'll let you know how it turns out.

The Apple Pie Gal said...

Anything you can pretty much make in a skillet is always good if you ask me!

Hey, at least you didn't call it "Slop" :o)

Susan said...

That is a perfect dinner for a cold winter night -- of course, I would be eating it for days, but how bad could that be? Thanks for the side dish idea, too. I have some wonderful pickled beets from my neighbor!

Erin said...

It's like a hotdish in a skillet! :)

MamaTea said...

It looks fabulous, and I would make it the same except for the mushrooms. :) No mushrooms for this gal. Skillet suppers are great, and if its tasty enough it doesn't need a fancy name!!

Jenyfer Matthews said...

Not to complicate things - I am nothing but a fan of one pot meals! - but I'll bet that would be really really good wrapped up in a tortilla with a bit of cheese! Mmmmmm.....

odiie said...

Thanks. I'm going to try this.

Sue said...

The last red onion---so sad. Did they store well for you? I never grew them because I didn't know how they stored. I always stick with Copra--still rock hard at the end of August, when I use the last one, but I do so love the mildness of the reds. Now taters--that's what I've run out of .....just got back from the grocery to get some and it KILLED me to pay $2.99 for a 5 pound bag. Sigh. It's going to be a LONG winter............

Mama Pea said...

Ruth - One dish meals . . . you and me both. I won't even try a new recipe if it looks as if I'll have to use every pot and pan in my kitchen!

Lori - For us brown rice has so much more flavor. And if you get brown Basmati it cooks just as quickly as white.

Sparkless - Yes, please do let me know. I'm betting they're gonna like it.

APG - I was tempted! I know it doesn't look like much so I wanted to dress it up with a classy name. Any suggestions welcomed!

Susan - Just freeze it in individual portions. It warms up so well.

Mama Pea said...

Erin - Haha! You got it, Girl!

Mama Tea - Don't know why, but I always feel sorry for people who don't like mushrooms. They add so much flavor. ("Yeah," she says, "flavor I don't like!") ;o)

Jen - What a good idea! Can I call it a "different" meal then?

odiie - You're welcome!

Sue - Yes, they did store well. I think I came across one or two going bad, but I've found that many yellow ones too. Oh, too bad potatoes are so heavy. I'd send you some. We've got more than enough this year.

Jenyfer Matthews said...

Oh - you can definitely call it a "different" meal!!!

It does remind me of hot dish in a skillet though - now I'm craving my grandma's chow mein hot dish!!!

RuthieJ said...

Thanks for this recipe Mama Pea. I'm definitely going to try it (with brown rice, cuz that's all I keep in my cupboard anymore)

Mama Pea said...

Ruthie - Hope it works for you and your hubby! And you're welcome