Showing posts with label Sloppy Joes. Show all posts
Showing posts with label Sloppy Joes. Show all posts

Saturday, March 31, 2012

Slim Sloppy Joes by Peg Cochran

My husband generally prefers food that is quick, uncomplicated and easy to eat. (And he has to have mint jelly with his lamb--go figure!) This recipe for Skinny Sloppy Joes fits the bill--without too big a caloric hit. This is a super fast meal that is likely to be a favorite with kids as well. Perfect for the night you'll be dying Easter eggs and/or making up those Easter baskets and don't have time to fuss at the stove!

If you must have beef in your sloppy joes, you can substitute lean ground beef for the turkey.

Oddly enough, the town where I come from in NJ sells a sandwich called the Sloppy Joe (a few surrounding towns sell them as well) but it's nothing like the standard recipe. It's three pieces of rye bread, ham or turkey--your pick, cole slaw and homemade Russian dressing. They are to die for! I'll post that recipe another time!

Skinny Sloppy Joes

1.25 lbs lean ground turkey (1 package)
1 teaspoon olive oil
1 large green bell pepper, chopped
2 cans (8 ounces each) tomato sauce
2/3 cup corn kernels
2 tablespoons ketchup
1 tablespoon cider vinegar
1 teaspoon sugar or Splenda
1/4 teaspoon freshly ground pepper
Hot sauce to taste
Whole-wheat hamburger buns

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add ground turkey and break into crumbles. Cook until no longer pink. Remove turkey from skillet and drain any liquid.

In the same skillet, heat the oil over medium heat. Add the bell pepper and cook, stirring often, until tender, about 3 minutes.

Return the turkey to the skillet and stir in the remaining ingredients (except for hot sauce and buns). Bring to a boil. Reduce heat and simmer until slightly thickened, about 10 minutes. Add hot sauce to taste.

Serve on whole-wheat hamburger buns with the toppings of your choice.


Chopped onion
Pickle slices
Low-fat grated cheese
Sliced olives
Tomato slices
Banana peppers
Jalapenos (my favorite!)

Monday, March 21, 2011

Gone to the Dogs -- Crock Pot Barbecue

I home cook for my dogs. It's true. Now, before you write me off as a nut, there's a good reason that I cook for them. One of my dogs is allergic to grain. For a long time we visited the vet so often that they installed a revolving door for us. Then came a night when I thought poor Han had been poisoned and made a midnight dash to the doggie ER. Turned out his allergy was at the root of all the problems. The first thing the holistic vet said was -- take him off all commercial foods. Since then, some grain-free kibble has come on the market, but we're managing very well on home cooking, so I'm not inclined to rock the boat at this point.

Turns out cooking for dogs isn't all that difficult. They're omnivores like people (as opposed to cats who are carnivores), and with a few exceptions (chocolate, raisins, grapes, onions, and anything containing xylitol) dogs can eat almost anything we can eat. Who knew?

My dogs eat barley, lentils, Swiss chard, green beans, spinach, bok choy, raspberries, watermelon, apples, cucumbers, carrots, sweet potatoes -- and their latest favorite -- Asian pears. That's Queenie helping herself to raspberries right off the bush! Believe it or not, my diet has improved since I started cooking for them.

Consequently, I'm always on the lookout for meat that's on sale. One local store often offers pork sirloin roast at bargain prices. It's actually a nice looking chunk of meat. I checked out some recipes for it, and it appeared that most people roast it in the oven. That has been successful for me exactly once. I think it's just a cut that likes low, slow cooking. So I usually throw it into the crock pot with some diced tomatoes for the dogs. It always looks and smells fabulous when it's done. So tender that it just shreds apart.

Like Julie, I decided some experimentation was in order. Could I make barbecue in the crock pot? I used a boneless pork sirloin roast, and for good measure, added some Texas style ribs (no bones). I tossed in barbecue type ingredients and let it cook for eight hours.

Now, it didn't taste exactly like barbecue joint barbecue. Elizabeth's Lulu Taylor would be aghast. For starters, I didn't use any smoke in a bottle, and that smokiness was missing. And I think I liked it better the second day. But here's the thing -- it tasted exactly like ready made barbecue that I have bought in snazzy stores! It would make nice Sloppy Joes for kids, and to be honest, I'm going to be making this more often for myself because it's way cheaper than the store bought version and every bit as tasty.

Crock Pot Barbecue
(for people, but dog dinner inspired)

3 pounds pork (sirloin roast)
1 cup ketchup
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire Sauce
1-2 tablespoons honey
1 14.5 ounce can diced tomatoes
1/3 cup diced onion
3 cloves chopped garlic
1 teaspoon celery seeds

Place all ingredients in crockpot. Cook on low setting for eight hours. Shred meat with two forks.