Monday, February 18, 2013

Sloppy Joes

When I think, "Man Food", sloppy joes are definitely on the list.  Every time I make them, they are practically inhaled by my guys and they always go back for more!  I've been making these sandwiches like this for years and finally remembered to snap a photo before they were devoured at dinner recently:

1lb. ground beef substitute
1/4c onion, chopped
1/4c green bell pepper, chopped
1/2 tsp. garlic powder
1 tsp. yellow mustard
3/4c ketchup
1 TBSP brown sugar
salt and pepper, to taste
1.  In a large skillet over Medium heat, brown the meat, adding the onions and peppers toward the end so they don't get too soft.
2.  Stir in the garlic powder, mustard, ketchup, brown sugar, salt and pepper.
3.  Reduce heat to Low and allow to simmer 20-30 minutes, stirring occasionally.
Served with the easiest green beans ever.  I threw some cooked beans in a skillet with a little butter, onion, garlic, salt, and pepper - done.

Tuesday, February 5, 2013

Lentil Curry

My husband and I are big fans of Indian food so I knew he would be happy to find this curry in the works when he came home yesterday.  I served it over a blend of wild rices and all the flavors together, with just the right amount of heat, were really quite fantastic.  This recipe (when served over rice) yields three hearty bowls:

1/2c red lentils, rinsed well
1 TBSP red curry paste
1 1/2 tsp. curry powder
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. white sugar
2 cloves garlic, minced
1/2 tsp. ginger root, minced
1 TBSP vegetable oil
1/2c yellow onion, diced
2 large roma tomatoes, diced
1/4c cilantro, chopped

1.  In a medium saucepan, add lentils to approximately 3 cups of water and simmer on Low until tender (but don't let them get mushy or the texture will be all wrong!).  Mine cooked in about 10 minutes.  Drain and set aside.

2.  In a small mixing bowl, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger; set aside.

3.  In a medium size skillet over Medium High, heat the oil and cook onions until tender and slightly caramelized.

4.  Stir in the curry mixture and tomatoes.  Reduce heat to Low and allow to simmer 5-10 minutes.

5.  Add the lentils and continue cooking another 5 minutes or so until heated through.  Top with cilantro and serve immediately.
 Served with naan and tzatziki sauce.


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