Sloppy Joe's

I may have had these once, they were never my favorite. But then I saw this recipe.
This is my adaptation of it, mostly based on what I had on hand, but it turned out terrific!

Sloppy Joe's
1 Tbsp olive oil
1 c minced carrots
1/4 c chopped bell pepper
1 c chopped onion
1 clove garlic, minced
Salt

1 lb ground beef
4 T ketchup
2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
2 T worcestershire sauce
1 T red wine vinegar
2 T brown sugar
dash ground cloves
1/2 t dried oregano
dash cayenne pepper
2 t black pepper

Cook veggies and meat with spices separately then add them together. Next time I may just cook the meat first then add the veggies.

Joe Buns
1/4 c millet flour
1/2 c sorghum flour
1/4 c potato starch
1/2 c tapioca flour
2 t baking powder
1/2 t xanthum
1/2 t salt
1 T sugar
2 eggs
1/3 c oil
1/2 c rice milk

Mix dry ingredients together then add eggs, oil, and milk. To make the Joe shaped buns, place gingerbread man cookie cutters on cookie sheet, spray well with oil mister (pan and cookie cutter), plop 1/4 batter in each man shape. I only had 2 cookie cutters, so I had to do this in 2 batches. 400 F for 10 min or so. They should be not mushy when done, let sit (2min, until cool enough to handle) before pushing out of cookie cutter and slicing. (based on this recipe)

I will update with pictures soon.

Butternut Squash Soup

So for my first ever butternut squash experience, I made soup. I also managed to tame a rather large pile of assorted vegetables cluttering the kitchen and fridge.

Butternut Squash Soup
6 small butternut squashes
2 T olive oil
1 chopped red onion
2 c carrots
4 celery ribs
3 turnips (or 1 bunch radish)
1 large sweet potato, chopped
4 bay leaves
1 T curry
2 t nutmeg
1/2 t cayenne pepper
salt to taste
6 c chicken stock

Cut the squash in half, scoop out the seeds, roast cut side down for 1 hr at 350, use a pan with a lip and add water to the pan. I did this the night before in a roasting pan with at least an inch of water. Scoop out flesh from skin, set aside. In a large stock pot add oil, onion, and all of the seasonings. When onion is mostly cooked add carrots and celery, saute 5 min. Add stock and remainder and vegetables. Simmer 30 minutes. Add squash and puree-- I recommend a stick blender, but transfering small amounts at a time to a blender will work. It will get spicier each day.

Chicken Tenders

So for awhile now I have been making the occasional batch of chicken tenders and fries. Trying to recreate the elusive taste of Junior's tenders with honey mustard sauce and spicy seasoning. Last night's was the best so far! (and gluten/dairy free) Which was a surprise, since it was really a make do with what we had night, because I was out of my normal go-to flours. As complicated as the directions sounds, it really wasn't bad and clean up was easy. AND I used store bought extra crispy ore-ida crinkly fries, they are totally worth it.

Chicken Tenders
raw chicken tenders
2 eggs, beaten
1/2 c soy flour
1/2 c rice bran
1 c soy flour
cajun seasoning
oil for sauteing

This is a 3 step breading process, so you will want 2 plates and a pie plate, or 3 pie plates if you have them. I line up on the counter right to left: raw chicken (I guess you will need one more plate), plate of soy flour (1/2 c), pie plate of 2 beaten eggs, plate of mixed rice bran, soy flour (1 c), and cajun seasoning, then stove. Dip both sides of tenders in each plate, flour to egg wash to seasoning to pan of hot oil. Use a fork to move them between the plates. I don't deep fry, its more like a extra oily sautee. They will crisp up nicely but will take longer than you think, DO NOT turn them until the face done side is crisp, when you push on them with a fork they should be hard when done (versus soggy).



Honey Mustard
2 part Grey poupon mustard (I kid you not)
1 part Honey

Microwave honey in a bowl to liquify, then add mustard.


Make, eat, and enjoy. We did.