Now that SOME of you are actually having FALL weather (I shouldn’t complain here in Seattle), we’ve had some great weather (somewhat cool evenings) with a little (warmth though) during the day.
That being said, I’ve also been ‘struggling’ to come up with some different recipes to cook the boys. Actually it’s more ME then them – I’ve just been bored making some of the same things. But, since I had several (2 cases) of the Q&Q Vermicelli Pasta (Fideo) that my Uncle Fred was SO GRACIOUS to send to me (from South Texas), I went ahead and made a couple of boxes (last night).
This is a family staple that I grew up with in South Texas and I used to love to watch my grandmother make it (along with homemade flour tortillas and sweet butter). I definitely consider it comfort food. It is a very simple recipe (listed also on the box) and doesn’t take a lot to create. You can make it with ground beef, chicken and we even used to have it with left-over bits of carne (beef). For Michael and Ethan though I use ground turkey. To be honest though, since ground turkey can be quite bland, I make sure I add some onions, bell peppers and lots of ground black pepper and cumin. As you can see from my photos, I use whole peppers and cumin seeds and happily use a molcajete to grind them up. That was also one of my ‘jobs’ when helping grandma make the fideo.
What are some of YOUR comfort food recipes that have been passed down through generations? THIS is also going to be my way of choosing a ‘winner’ for my giveaway. And what is the giveaway – 4 boxes of the Q&Q Vermicelli Pasta so you can try it and hopefully enjoy MY comfort food item.
How to participate – send me a comment and if possible send me a link or email me a copy of YOUR favorite comfort/family recipe. I will review the recipes, to see which one we like (Michael included as judge) and the winner will receive via snail mail the 4 boxes of pasta after October 3rd. If you are interested in ‘participating’ or wanting to try the pasta, please comment (send your recipe via email or link) by noon on Friday, September 30th.
Thank you for reading and I can’t wait to receive your responses/recipes.