Glop

My husband loves glop. This is the term we use for a main dish containing pasta or rice along with other ingredients in a sauce, often creamy. Tuna-noodle casserole, for instance, is a classic form of glop.

Tonight I threw together a Greek-inspired glop with lamb and macaroni. Here's how it went. I sauteed some onion, garlic, and green pepper in a little olive oil, then added ground lamb (about 3/4 lb.) and cooked until done, seasoning with salt, pepper, oregano, thyme, and cinnamon.  I would like to have drained off grease at this point, but there really wasn't enough to drain. Maybe I could have drained it all on paper towels, but was too lazy.

Anyway, I added 4 tomatoes that I had peeled and cut in chunks, and continued cooking while the macaroni boiled (1/2 lb. elbows). I reduced the heat, stirred in the macaroni, then about a cup of reduced-fat sour cream and a handful of minced parsley. A little more seasoning and it was good to go. Daughter said it should go on my blog (she likes me having a blog), so here it is.

I like having a blog, too, even if no one ever reads it!