Sometimes the yummiest things are the easy ones. Chalk this one up to comfort food on a cloudy chilly day:
64 oz can beef broth
1 lb ground beef OR 1-2 cups diced roast beef (great use for leftovers)
1 lb pasta (I use mezzo penne, high fiber version-which decreases the glycemic impact)
1 red onion diced or very thin crescent slices
4 large carrots sliced (or cut in half and sliced to make roughly equal size pieces)
2 Tbs olive oil
2 tsp dried basal
1 tsp garlic powder
1/8 tsp old bay seasoning or sprinkle to taste
croutons for garnish (I used a butter/garlic flavor)
In 3 qt pot over low heat – sweat onion with olive oil and small pinch of salt until beginning to soften, 5-10 minutes. Add ground beef and brown over medium heat (If using leftover beef pieces, just rewarm them for a minute or two). Add beef broth, carrots, basal, garlic powder, old bay, plus salt and pepper to taste. Reduce heat back to med-low and simmer for 20-30 minutes or at least until carrots are fork tender. Adjust stove temp if needed, to bring to a low boil, just above simmer. Add pasta and gently boil for time indicated on pasta package (6 minutes for the brand I used) until al dente or softer if you like.
garnish with croutons.
Makes approximately 4 large servings.
Ronda Snow is author of “The Vampire Diet” blog, “Modern Oracle Tarot” blog, “Baihu’s Haiku’s” blog, and “Triquetra: The Dance of Worlds” – all available on amazon.com for Kindle. For more information about her Tarot readings, please visit www.ModernOracleTarot.com. For more information about her natural health and medication-free stress reduction tutorials, please visit www.RondaSnow.com