Sunday, September 26, 2010
Sloppy Joes
Posted by Missy W. @ 10:44 PM
We are all bored with dinner around here. Bored as Garfield hangin’ on a screen door. The other day I saw a post on Ohdeedoh about kid friendly, vegie-heavy Sloppy Joes and I figured I’d give it a whirl. What I really figured was that Sy and Baby G would revolt and eat plain pasta with carrots whilst Rog and I would enjoy some tasty eats. But guess what? They liked it! Or as Baby G said, “I REALLY like it!”
I changed some of the ingredients, mainly because of what I had and what I know my kids will eat. Changes after the jump.
The original Ohdeedoh post was for vegie Sloppy Joes. I opted for ground chicken because A) I loathe tempeh and B) I loathe tempeh. But if you do not loathe tempeh and you make it this way, let us know how it was!
I added my changes in parentheses; turns out I changed a lot, but dang was it GOOD!
Veggie Sloppy Joes
makes 1 quart
Ingredients:
1 tablespoon of olive oil
1 large onion, diced
2 bell peppers, any color (I used only one green pepper cuz that’s what I had in the fridge)
1 zucchini, diced (I used three small ones)
1 medium eggplant, peeled and diced (husband loathes eggplant so I swapped in a handful of chopped carrots instead)
3 garlic cloves, minced
2 tablespoons of chili powder (I figured my kids would complain about it being too spicy, so I added about 2 t, just enough to give it a kick)
2 8-ounce packages of tempeh (or one pound ground whatever, I used ground chicken)
1 lb of tomatoes, blanched (I used one 14.5 oz can of diced tomatoes and one 14.5 oz can of tomato sauce)
1/4 cup of ketchup
1/4 cup of Dijon mustard (passed, kids don’t like it)
1/4 cup of fresh parsley and fresh cilantro leaves (didn’t use it because I didn’t have it)
Kaiser rolls and pickles (sadly, no pickles in the house, I think that would have been awesome!)
Instructions:
Heat olive oil in a large skillet. Add the onion and saute until soft (about 7 minutes). Add the bell peppers, zucchini, eggplant, and garlic and cook over medium heat for 2-3 minutes. Next, crumble the tempeh into the pan. Add the blanched tomatoes, ketchup, Dijon mustard, chili powder, and 1 cup of water. Mix well. Simmer, stirring occasionally, until heated through, about 10 minutes. Remove from heat. Then stir in the parsley and cilantro. Season with salt and pepper, and serve on toasted Kaiser rolls.
My kids ate a LOT, although neither of them ate it on the bun. Go figure. Can’t wait for leftovers tomorrow! I’m guessing it’s even better the second day.
What are you making for dinner tonight?
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July 18, 2011 @ 4:17 AM
Daisy said:
Its really nice recipe. I will surely try it out for my kid as he is also choosy in eating. Thanks a lot for sharing.
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