American Chop Suey Recipe


Home cooked meals are wonderful.  They are on average healthier than eating out, way more economical, and you know exactly what’s in them.  The only potential downside is how long they take to prepare and clean up.  This American Chop Suey recipe is easy, only needs a few pots, and makes a lot of food.  It will keep in the refrigerator a few days or in the freezer a few months.  It is a staple at our house.  The sauce pairs best with a heartier pasta, but what ever you have in your cupboard will work in a pinch.  Since my family is gluten-free, we use zucchini noodles instead.  Pair it with Swiss Chard for a lovely dish.  This recipe if full of fresh vegetables and protein, it is sure to please.  Enjoy!

American Chop Suey Recipe

serves 16

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1 pound of pasta or 8 cups zucchini noodles (about 4 medium zucchini)

4 cups Chop Suey Sauce

4 cups of chopped Swiss Chard

1/2 cup freshly grated parmesan cheese

Sauce Ingredients

2 pounds ground meat of your choice

2 (29) ounce cans of tomato sauce

1 (15.5) ounce can of whole plum tomatoes

2 tomatoes

2 onions

1 green bell pepper

1 orange bell pepper

1 yellow bell pepper

1/2 cup red wine

2 tablespoons olive oil

2 garlic gloves, minced

2 tablespoons oregano

2 tablespoons basil

1 tablespoon parsley

1 teaspoon black pepper

salt to taste

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  • Directions

    Chop your peppers, onions and tomatoes into 1-2 inch pieces.  Place in separate bowls and put aside.  Heat a large pot over medium high heat.  Add 2 tablespoons of olive oil.  When the oil begins to smoke add the ground meet.  When the meat is cooked, remove to a bowl and set aside.  Drain the pot of most, but not all of the liquid.  Return the pot to the heat.  Add the onions and peppers to the pot.  Cook until browned.  Add the meat back to the pot.  Add the tomatoes and garlic.  Stir until the garlic begins to release its aromatics, approximately 30 second.  Add the can of plum tomatoes.  Stir for another 30 seconds.  Add the wine and cook another minute.  (Tomatoes have flavors that can only be released by alcohol.  You can skip this step if necessary, but  the dish wont taste quite as good.)  Add the two cans of sauce and the rest of the spices.  Simmer on medium low heat for 30-45 minutes.

    While the sauce is simmering, prepare your Swiss Chard and pasta or zucchini noodles.

    Prepare your swiss chard by chopping or tearing the leaves into tow to three-inch segments.. Over medium high heat add a tablespoon of olive oil to a frying pan.  When the oil begins to smoke add the chopped chard to the frying pan. Add a dash of salt and pepper to the pan. Cook until the chard wilts well and reduces by almost a fourth.  Remove from the pan and place in a serving bowl.

    If you are using zucchini noodles, place the noodles on paper towels and lightly salt to pull out some of the water.  Place paper towels on top of the noodles and lay a baking sheet over the noodles.  Weigh the baking sheet down with a few cans of whatever you have lying around.  Press the noodles for 15 minutes.  Heat a large frying pan over medium high heat.  Add a two tablespoons of olive oil.  Add the zucchini noodles tot he pan and cook for 30 seconds to a minute.  They cook quickly, and can go from crunchy to wilted in a flash.  Do not cook for longer than a minute.

    Place the cooked noodles into a serving bowl.  Place the Sauce in separate serving bowl.  Unlike regular pasta, you don’t want your zucchini noodles sitting in sauce before plating.

    If you are using pasta, cook al dente.  Before you drain the pasta, reserve a cup of the pasta water.  Drain the pasta and place in a bowl.  Add the cup of pasta water to the pasta.  This ensures your pasta does not suck up all the liquid from the sauce.  Cover the pasta in the American Chop Suey Sauce and toss.

    Plate the dish and serve.  Garnish with the parmesan cheese and freshly chopped parsley.