Okie Carne Adobo with Homemade Adobo Seasoning

We love spicy food, and carne adobo is an easy, filling dish that satisfies that need for spice.  Make the adobo seasoning ahead of time.  It is great added to soups and casseroles for a spicy touch.  It can also be used as a dry rub for grilled meats, especially chicken, or add it to vinegar and oil for a marinade.  

This is an original recipe from me.  It's made stovetop in a large skillet.  It is easy to make, comes together quickly, and is very appealing.  The cook time is approximately 2 hours from preparation to serving but is well worth the wait.  This is slightly different from traditional carne adobo, so we call this Okie Carne Adobo to reflect the adaptations.  

P.S.  Don't you just love my container?  I recycled an empty spice container and used that for my adobo seasoning.  I could have printed a fancy schmancy label, but I was in a hurry! 

Okie Carne Adobo 

2 lbs. stew meat, browned in batches and set aside 

2 cans RoTel tomatoes 

2 cubes beef bouillon (or 2 tablespoons) 

1 Tablespoon homemade adobo seasoning (see recipe below*)

1/4 cup soy sauce 

1/4 cup Worcestershire sauce

2 cups water 

When ready to serve:  Shredded cheese, chopped onions, lettuce, chopped tomatoes, salsa, sour cream, black olives.

Directions:  Brown stew meat in batches.  Return all meat to pan.  Add remaining ingredients and bring to a boil.  Reduce heat, cover, and simmer on very low heat for approximately 1-1/2 hours.  Check liquid level frequently and add water as needed. Meat should come out very tender, and the sauce should thicken.  

When ready, serve over Spanish rice and top with shredded cheese, sour cream, and other goodies.  

*Homemade Adobo Seasoning: 

2 Tbsp. salt
1 Tbsp. onion power
1 Tbsp. garlic powder
1 Tbsp. black pepper
1/2 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. cumin

Mix all and store in air-tight container.  I usually make 2-3 batches at once.  May omit salt but take that into consideration when measuring for a recipe.  If you omit the salt and normally use 1 Tablespoon, instead decrease to 1 teaspoon. 

Broke Food - Pasta with Garlic, Olive Oil, and Red Pepper Flakes

Simple dishes can often be some of the tastiest and most filling.  Spaghetti Aglio, Olio, e Peperoncino fits that bill.  Translated, that means spaghetti with garlic, oil, and red pepper flakes. Its rich flavors combined with pasta make this a decadent yet inexpensive dish to prepare.  

It can be eaten alone as a filling but light main dish.  It can also be be topped with grilled chicken, cooked Italian sausage, or other meat.  It also makes an excellent side dish to serve alongside other vegetables or meats.  

Sunday, when I was doing blog posts, this was my lunch!  It was tasty and filling but light enough that I did not feel like I had eaten a heavy meal.   

The recipe located HERE is similar to the method I was taught and as listed below. 

Spaghetti With Garlic, Oil, and Red Pepper Flakes

7 ounces of spaghetti
2 large or 3 small garlic cloves, minced (substitute garlic powder in a pinch)
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil (may use canola or other oil in a pinch)
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

Directions

The measurements in this recipe can be shifted depending on your taste preferences.

1. Cook spaghetti according to the directions on the package, until it is al dente.
2. Strain spaghetti and place in a large serving dish.
3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
4. Serve warm or at room temperature.

Broke Food - Pad Thai Ramen

Ramen has to be the ultimate broke food, and there are millions of ways to make it.  Pad Thai Ramen is one of my favorites because the base mixture is easy to make, and good all by itself, but even better with some creative additions.  

This is by no means haute cuisine, but it is hot, yummy food!  

PAD THAI RAMEN BASIC RECIPE

1 package Ramen noodles

1 tablespoon soy sauce (prefer low sodium, but use what you have; packets from carryout food work great for this!)

1 tablespoon chunky peanut butter (creamy works, too) 

2-3 dashes of Tabasco sauce 

Sprinkle of red pepper flakes 

Prepare Ramen noodles as on package.  Drain 2/3 of liquid off noodles then stir in seasoning packet.  Add remaining ingredients and stir until peanut butter is dissolved.  Eat as is, or mix in additions. 

ADDITIONS  (Use as many or as few as you like, in any combination that pleases you)

Veggies:  Cooked carrots, Lima beans, corn, edamame, snow peas, cooked bits of spinach, shredded cabbage, diced onions, sliced green onions, diced green pepper, diced celery, broccoli, or whatever you have that's available.

Meat:  This is great for leftovers.  Chicken, bits of rotisserie chicken, sliced leftover steak, cubed bits of ham, cooked pork, Spam (yes, really!), leftover shrimp (I know that's an oxymoron), and even browned hamburger meat.  I have even taken several pieces of shaved deli meat, such as chicken or turkey, chopped it fine, and added to this. One or two well-scrambled eggs also work well as protein additions.  

The creative possiblities are endless, and this is a great dish to use up little bits of veggies or meat left over from other meals.  You can make larger portions by doubling or tripling the ingredients for enough to feed a family.  

Add Egg Drop Soup (boiling chicken broth, whisk in 1 well-scrambled egg until cooked and separated in soup,  2 tablespoons soy sauce, dash of red pepper flakes, and sliced green onions), and you've got a full meal!