A chilly day + snow + lazy attitude = GLOP!
This is a throw-together recipe with endless variations. My mother used to make her version. One night when I was about 11 or 12, I asked her what we were having. She answered, "Oh, just some hamburger glop I'm throwing together." So it's been called Glop ever since. It's EASY. It's QUICK. It's yummy!
1 lb hamburg
1 small onion, chopped
1-2 cloves minced garlic (or lots of garlic powder!)
basil or oregano or both to taste (I often use about a tbs of fresh basil)
1 red or green bell pepper, chopped
1 can diced tomatoes
1/2 cup to 3/4 cup cooked rice
Brown hamburg in a skillet with chopped onion and garlic. Drain fat. (I dump it into a colander and let the fat drain, and then plop the meat back into the pan.) Add herbs, chopped pepper, and tomatoes. Cook a few minutes until peppers are slightly soft. Add rice and mix. Continue cooking until rice is thoroughly heated.
Serves about 4, with a salad.
This recipe has endless variations. I've used big cans of tomatoes as well as small cans, depending on the amount of meat I started with. I've added a can of corn to it at times. I sometimes make a "Mexican" version --- instead of sweet peppers, I'll use some chilis and add some chili powder. I've made a Cuban version -picadillo- same basic glop without the rice but with the addition of some halved olives and about 1/2 cup of raisins. I've usually served that version with rice and black beans on the side.
This picture is what's left over tonight.