Skip to main content

Sloppy Joe's without the can!

This recipe for Sloppy Joe’s has gotten the stamp of approval from my picky eaters and it’s so easy you will never go back to the canned stuff. What’s great about making your own Sloppy Joe’s is that you control the sodium and spices so you can customize it for your own picky eaters. Another healthful benefit to making your own is that there will be no high fructose corn syrup or other nasty ingredients. Did you know that for just a few cents more you can buy organic ketchup and it does not have corn syrup in it?


Here’s what you will need….

2 pounds of lean ground beef, organic preferably               

1 can organic tomato sauce

1/3 cup organic ketchup

1 onion chopped

3 cloves of garlic finely minced

2 tsp dry mustard

3 T Worcestershire sauce

2 T brown sugar

1T apple cider vinegar

Salt and Pepper to taste

Sauté beef in large sauté pan on medium heat and drain any fat if necessary. Add onions and garlic and cook for about 5 minutes. Add tomato sauce, ketchup, dry mustard, Worcestershire sauce, brown sugar, vinegar, and salt and pepper. Taste and correct seasoning if desired. Simmer for about 20 minutes or until sauce is nice and thick. You can adjust to your taste by adding less brown sugar, more vinegar or Worcestershire or dry mustard. Some other alternatives to try would be to add chopped bell pepper or some barbeque sauce depending on what your family enjoys. This recipe will make eight nice sandwiches easily and add a few sides like some homemade oven fries with regular or sweet potatoes or fresh veggies and you have a quick home cooked meal that cost less than a fast food meal and a lot better for you!

For oven fries just thinly slice some potatoes and place in a Ziploc bag and drizzle in some extra virgin olive oil and top with salt and pepper and toss in bag until evenly coated. Arrange in a single layer on a baking sheet and bake in preheated 450 degree oven for about 20 minutes. Turn fries over about half way to get them evenly crispy on both sides.






Comments

Unknown said…
Hey Stace...just added your blog to my blogroll...jgrubb-manna.blogspot.com
March 15, 2010 at 2:31 PM
Unknown said…
This comment has been removed by a blog administrator.
March 16, 2010 at 9:41 AM
Post a Comment

Popular posts from this blog

Plat de Cote de Boeuf au Cabarnet avec pates ~ Beef short ribs braised in cabernet with pearl onions, mushrooms, and pasta

With the chill in the air and the fall weather we experienced last week I naturally start thinking about warm meals of slow cooked goodness. Beef short ribs lend themselves beautifully to braising. Braising is a term used for cooking with both moist and dry heat, searing the meat first to give a nice caramelization then cooking slowly with liquid to allow the breakdown of the connective tissue. I have braised other meats before, but this was my first attempt at short ribs. I rubbed the ribs with chopped fresh thyme, rosemary, salt, and pepper and let the ribs sit in the fridge overnight. The next day I seared the ribs on all sides in a heavy french oven. Remove the ribs to a plate and drain off some of the fat then add the Cabernet and brought to a boil. I added the ribs back to the french oven along with pearl onions and sliced cremini mushrooms and transferred to the oven. It cooked for two hours. I brought back to the stove top and added a two tablespoons of buerre manier to th...
2 comments
Read more

Herb Coddled Eggs

Chilly mornings call for a warm breakfast and one of my favorites would be Herb Coddled Eggs. I like these eggs because not only are they off the beaten path, but they are easy to prepare and I almost always have the ingredients to make them in my fridge. Now I can’t take credit for the original recipe, that would go to Ina Garten, but I have modified it slightly. Preheat oven broiler. Chop herbs and garlic and mix with grated Parmesan cheese, set aside. Crack two eggs each into two small dishes and set aside (taking this step will insure no shells accidentally go into the gratin dish).In two small gratin dishes (or ramekins if you want only one egg per person) place one tablespoon of butter and one tablespoon of heavy cream in each and place on baking sheet under broiler until butter is melted. When melted gently pour two eggs into each gratin dish and top with herb and cheese mixture. Place baking sheet back under broiler and broil for about 5 or 6 minutes until egg whites are slight...
Post a Comment
Read more