Thick and Chunky Sloppy Joes
August 29, 2011
My notes: I feel bad going into full carnivore mode when my blog is getting a ton of vegan traffic from a popular quinoa posting over the weekend (quinoa and vegetable paella). My original intention was to stuff bell peppers with sloppy joes tonight, but I wanted to get a good picture of a sandwich first, and it is difficult to capture them up close. My photo shoot really slowed me down, and I never got around to stuffing the peppers.
Sloppy Joes are a very casual American comfort food and a perennial kids’ favorite. I’m not even sure if I’ve had them in a restaurant before. Everyone loves their mom’s recipe so they vary from family to family. In my recipe I use 90% lean ground beef, and some jalapeño peppers and hot sauce to add some heat. As you can see from the title, I also like my sloppy joes thick and chunky, with plenty of vegetables. I make a special point not to overcook the celery and green bell peppers in them. I prefer ketchup to tomato sauce, and finally, I believe the key to my recipe is Worcestershire sauce and plenty of tomato paste, which makes them thick and flavorful.
Thick and Chunky Sloppy Joes (recipe by “Oishii!”)
Ingredients
- 1 tablespoon vegetable oil
- 2 small onions, chopped
- 4 large cloves garlic, minced
- 1 large jalapeño, seeded and minced
- 1 lb. 6 ounces (22 ounces) of ground beef – I prefer 90% lean
- 1 cup celery, chopped into 1/2″ pieces
- 1 1/2 cups green bell pepper, chopped into 1/2″ pieces
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (Trader Joe’s jalapeño pepper sauce)
- 3/4 cup ketchup
- 1 6-ounce can tomato paste
- 3/4 cup water
- kosher salt
- freshly ground pepper
- hamburger buns
Preparation
Heat a large non-stick frying pan over medium high heat. Sauté onion, garlic, and jalapeño pepper in vegetable oil until the onion starts to brown and soften. Add the ground beef and fry until no longer pink. Add celery and green bell pepper and cook until it starts to soften a bit. Stir in Worcestershire sauce, hot sauce, and ketchup. Add tomato paste and 3/4 cup water. Stir until tomato paste is incorporated into the sauce. Turn down heat to low and simmer until the vegetables are cooked, but not over soft, and the mixture is thick. Add more liquid if necessary. Add kosher salt and freshly ground pepper to taste.
Serve on hamburger buns open or closed face with dill pickles and potato chips on the side.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
How do you like your sloppy joes? What is considered children’s food where you come from? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Quinoa and Vegetable Paella
August 28, 2011
My notes: Quinoa (pronounced KEEN-wah) is a high protein power food. Bon Appétit did a roundup of quinoa recipes from popular blogs (10 Best Quinoa Recipes from Around the Web) and thankfully this one from FatFree Vegan Kitchen was included. It’s seasoned with smoked paprika, saffron, and cumin, which makes for an interesting flavor profile. And here’s a vegetarian dish that can serve as both a main or a side.
Quinoa and Vegetable Paella (recipe adapted from FatFree Vegan Kitchen)
Ingredients
- 1 1/2 cups quinoa
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1/4 teaspoon saffron, crushed
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cumin
- dash cayenne
- 1 14-ounce can diced tomatoes
- 1 orange or yellow bell pepper, chopped into 1/2″ pieces
- 1 14-ounce can pinto beans, rinsed and drained
- 2 3/4 – 3 cups vegetable broth (or chicken stock for a non-vegetarian dish)
- 1 1/2 cups zucchini, halved lengthwise and sliced
- 1 1/2 cups yellow summer squash, cut into 1″ pieces
- 1 cup frozen peas
- 1 can artichoke hearts, rinsed and cut into quarters
- kosher salt
- freshly ground pepper
Preparation
Rinse the quinoa with water in a fine mesh strainer.
Heat a large non-stick frying pan or wok over medium heat. Add olive oil, and sauté onion and garlic until the onion is soft. Add the quinoa. Cook for a few minutes. Add saffron, paprika, cumin, cayenne pepper, tomatoes (with the juice), bell peppers, pinto beans, and 2 3/4 cups vegetable broth or chicken stock. Bring to a boil, reduce heat to low, and cook covered for 15 minutes.
Add more broth if dry. Put the zucchini and yellow summer squash on top of the quinoa mixture and cover. Cook until quinoa is done and liquid is absorbed. Uncover, stir in the peas, and cook until peas are heated through. Arrange the artichoke hearts on top and serve. Add kosher salt and freshly ground pepper to taste.
More quinoa recipes: Quinoa with Roasted Butternut Squash, Parsnips, and Carrots
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Kari’s Kick Ass Corn and Avocado Salsa
August 21, 2011
My notes: Need I say more? When you are in the mood to give somebody a butt whooping, this is what you serve them. And they’ll thank you for it. Kari made this salsa for us last summer us before I tested it out on myself. She unmercifully did not turn down the heat. “I knew you could handle it,” she said with a knowing eye and a 
. Yes, thanks Kari for sharing what I consider to be the best salsa I have ever tasted. You really kicked my Midwestern bootie!
In my version (below) I turned down the heat a bit and upped the ratio of corn and tomatoes to avocados. This salsa is a gorgeous and healthy way to incorporate plenty of fresh summer produce into your cooking. It’s essentially a pico de gallo with avocado, sauteed corn, and a little cumin added in.
Kari’s Kick Ass Corn and Avocado Salsa (recipe adapted from Kari Hornfeldt)
Ingredients
- 2 tablespoons extra virgin olive oil
- fresh corn cut from 3 cobs
- kosher salt
- 1 tablespoon apple cider vinegar
- 1/2 cup lime juice
- 1 teaspoon cumin
- 2 large cloves minced garlic
- 1 1/2 cups chopped tomato
- 1/2 cup chopped red onion
- 2 medium sized jalapeno peppers, minced with seeds (use more jalapenos for extra heat)
- 1 cup chopped cilantro, packed
- 3 avocados, chopped
Directions
Do ahead up to a day before: Heat a large non-stick frying pan over medium-high. Add two tablespoons of olive oil and sauté corn. Some of the kernels will start to brown. Add kosher salt to taste. Transfer to a medium sized bowl to cool. (shortcut: use 2 1/2 cups Trader Joe’s frozen roasted corn.)
Make the dressing: In a small bowl whisk together the apple cider vinegar, lime juice, 1 teaspoon kosher salt, and cumin.
In a large mixing bowl combine corn, garlic, tomato, red onion, jalapenos, and cilantro. Add dressing to the other ingredients and mix. Let the flavors meld for at least a half hour.
Just before serving: Add chopped avocado. Toss lightly and serve with tortilla chips.
Ideas: If you like this recipe try Guacamole Salad. I also enjoy Salsa Verde. Check out my top 9 recipes that use fresh herbs.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. Do you have a salsa recipe that would kick our butts? If you enjoyed this post, we would love to hear from you! Please leave feedback in the comments section below. -Michael
