Macaroni with Meat & Yogurt Recipe
Ingredients
| 1 1/2 cups large elbow or small shell macaroni | ||
| Boiling salted water | ||
| 2 tablespoons pine nuts or slivered almonds | ||
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1 Small, chopped | |
| Lean ground beef | 1/2 pound | |
| Salt | 1 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| 1/8 teaspoon each pepper and ground nutmeg | ||
| Egg | 1 | |
| Plain yogurt | 1/2 Pint | |
| Garlic | 1 Clove (5gm), pressed | |
Directions
Following package directions, cook macaroni in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium heat, cook pine nuts, stirring, until golden (about 5 minutes); remove from pan and set aside.
Add butter to pan; when melted, add onion and cook, stirring, until soft.
Crumble beef into pan and cook, stirring, until browned.
Stir in 1/2 teaspoon of the salt, cinnamon, pepper, nutmeg, and pine nuts.
Cover and keep warm.
In a 2-quart pan, lightly beat egg; beat in yogurt, garlic, and remaining 1/2 teaspoon salt.
Stir constantly over medium heat until heated through but not simmering; remove from heat.
Add hot drained macaroni and stir until well combined.
Pour into a shallow serving dish and top with meat mixture.
Meanwhile, in a wide frying pan over medium heat, cook pine nuts, stirring, until golden (about 5 minutes); remove from pan and set aside.
Add butter to pan; when melted, add onion and cook, stirring, until soft.
Crumble beef into pan and cook, stirring, until browned.
Stir in 1/2 teaspoon of the salt, cinnamon, pepper, nutmeg, and pine nuts.
Cover and keep warm.
In a 2-quart pan, lightly beat egg; beat in yogurt, garlic, and remaining 1/2 teaspoon salt.
Stir constantly over medium heat until heated through but not simmering; remove from heat.
Add hot drained macaroni and stir until well combined.
Pour into a shallow serving dish and top with meat mixture.
Comments
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Leigh Ann says :
You would never guess this was healthy. The yogurt provides a decadent creaminess, and the fun seasonings are balanced wonderfully. If you don't have pine nuts, you could make it without, but they give a wonderful nutty flavor, so get them if you can.
I used olive oil instead of butter and a flaxseed-meal substitute for the egg. Next time, I'd double the recipe (we won't have leftovers this time!) and figure out a way to drain the beef at some point. I served it with a carrot-celery-onion stir fry.
Posted on: 19 April 2012 - 10:37pm
Chef
