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Dad’s Glop – #SundaySupper

Oh my we have been busy with back to school lately haven’t we?! Speaking of busy, things just get busier once school is in full swing. Before you know it there’s sports, and band, and fundraisers, and just all sorts of things going on all year to keep the kids and the parents busy! Thanks to #SundaySupper and our gracious host Em from Life Tastes Good for this back to school dinner event, we’ve got some fresh ideas for those busy weeknight dinners.

This one, is one of my favorites, and my family’s favorite too. Some people call it Goulash, others may call it American Chop Suey, but around here, we call this Dad’s Glop. Doesn’t sound appetizing does it? Well I can assure you it’s amazing. Not just amazing, but it’s quick and perfect for busy dinner nights.

There’s a reason for the unappetizing name though. There were occasional times when my dad would be in charge of dinner. I grew up with both of my parents working, so sometimes mom had to work late, or maybe wasn’t feeling well, or whatever the case that kept her out of the kitchen, and so it was up to dad. I remember asking him what was for dinner, and his answer was…. “Glop!” No joke. That’s what he said. He’s a funny guy, and apparently, this is Glop. My father isn’t just a funny guy, he’s a very simple guy, and folks, cooking doesn’t have to be a gourmet feast. It doesn’t have to be difficult. Simplicity can be so wonderful. Just like my Dad’s Glop. My brother still makes this from time to time for his family. I remember him calling me and asking me “what’s the recipe for Dad’s Glop?” I had to stifle a giggle before I told him how to make it. His response, “That’s it?!” Yea… that’s it.

So how simple? Well, let me show you how simple my dad likes to keep it, and hopefully you’ll give it a try yourself, and enjoy it as much as my family and I do.

First, grab a large pot and get some salted water started on the stove to boiling. While you are waiting for the water to boil, you’re going to want to chop up a small – medium onion and about 4 or 5 medium-large garlic cloves. I have a little hand chopper I use for both the onion and the garlic, which saves time for me because I’m really no good with a knife. I can’t do what I see Chefs on TV do. So anyway, you’ll want to brown your ground beef with the onion and garlic until the beef is no longer pink.

Drain your meat if necessary. Depends on how lean your beef is. Then add your favorite pasta sauce (homemade if you can your own would be great!) I like to  use a Tomato & Basil pasta sauce. Just 1 jar will do ya. Then add some black pepper to taste, and about 1-2 tablespoons of Italian seasoning. I just sprinkle it in until it looks like that (above). It’s really just to your taste.

Stir that all up in the pan real good and heat it just until it starts to bubble. Then cover it with a lid and lower the heat to simmer. Stir occasionally. By this time, your water should be boiling, or about to. Just dump your elbow noodles in the boiling water and cook as per the directions on the package; drain.

Now combine everything together in that same large pot. Mix it all up really good. Now you are ready to serve!

You can serve this with some cheesy garlic Texas toast, and a quick tossed salad like I did and you have a very family pleasing, quick weeknight meal!

I hope you give this a try, and enjoy Dad’s Glop!

Here are some more idea’s from my #SundaySupper friends!

Back to School Dinners

Beef and Pork

Pastas, Soups, Rice and Stews

Poultry

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Dad's Glop Yum
Recipe by Christine Titus Inspired by my Father, John Soden
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, in a large skillet brown ground beef with onion and garlic until beef is no longer pink; drain and return to skillet.
  3. Add pasta sauce, pepper, and Italian seasoning to beef in skillet. Mix thoroughly. Bring just to a boil, then cover and reduce heat to low and let simmer, stirring ocassionally.
  4. Add elbow macaroni to boiling water and cook according to package directions; drain and return to large pot.
  5. Add beef mixture to macaroni and stir to combine. Serve with Parmesan cheese, if desired and enjoy!
Recipe Notes

To round out this meal, serve with garlic bread and a tossed green salad with your favorite dressing.

From time to time, I add sliced black olives to the beef mixture when I add the sauce. I also like to use ground Italian sausage in place of the ground beef, or half sausage and half beef for a different twist.

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Creamy Tomato & Cucumber Salad

You know what I love about Spring and Summer? The beautiful salads! I absolutely love salads, and this time of year, you get the best and prettiest produce to work with. Pretty bright colors, whether it’s a fruit salad or a vegetable salad, or even a pasta salad. They are just so bright and fresh. Lots of eye appeal, not like my photos… 😉

I bring to you today, a Creamy Tomato & Cucumber Salad. It’s bright, it’s fresh, and it’s delish! Oh let us not forget it’s super easy! Another cool thing about salads, they can usually be made ahead of time. This is all of that! So lets get started. Gather up all your ingredients, which isn’t much, and pay no attention to the only two cloves of garlic on that cutting board! I actually did use 4.

So you got everything? Good, now prepare your vegetables, minus the garlic, and toss them into a big bowl.

Now, just set that aside for a minute, and grab a smaller bowl. In that, you’re going to toss in your dressing ingredients. Mayo, sour cream, garlic and freshly cracked black pepper.

Whisk that up until it’s thoroughly combined, and then, dump it on top of your veggies in the big bowl, and gently toss to coat.

Now you just cover it tightly, and store it in the fridge for at least 2 hours to let all those flavors blend. Then just before servings, sprinkle with a little sea salt to taste and enjoy!

 

Print Recipe
Creamy Tomato & Cucumber Salad Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Cut cherry tomatoes in half and toss into a large bowl. Slice cucumber in half lengthwise, then cut each half again lengthwise, to give you 4 long sticks. Slice those into bite size chunks and toss those into the bowl. Alternatively, you can slice the cucumber thinly, and then cut the slices in half. However you do it, you just need bite size pieces. Slice the red onion into thin slices and add to the tomatoes and cucumbers.
  2. In a smaller bowl, combine mayo, sour cream, pressed garlic cloves and pepper. Mix well.
  3. Pour dressing onto vegetables, and toss gently to coat. Cover tightly and store in the refrigerator for at least 2 hours to let the flavors blend. Add salt to taste just before serving.
Recipe Notes

Adapted from natashaskitchen.com

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