Archive for the ‘Sandwiches’ Category

Growing Up

Saturday, September 3rd, 2011

I’ve been trying to get at least 3 servings of veg into my diet every day.  It’s harder than it sounds.  Maybe it’s not, but it is for me.  That means I have to have 1 serving for lunch, 1 serving for snack, and 1 serving for dinner.  Snack is easy: carrots and hummus.  Lunch is always leftovers from the previous night’s dinner, so… I mostly just have to make sure I eat some veg in my dinners.  I made lettuce wraps early on this week.  I was doing quite well with those.

Then I saw this come up on my google reader.  For starters, I don’t make anything fancy.  I take fancy and make it casual.  It’s what I do.  I’m good at it.  So “Fancy Sloppy Joes” isn’t really my style.  But do you know what is?  Sneaking veg into sloppy joes.  So I ran by the grocery store on my way home from work, all prepared to pick up some carrots and zucchini to put inside of them.

Sloppy Joes

These are a bit on the spicy side of things, but feel free to modify them to your taste.  I wouldn’t at all frown on you if you wanted to use a spice pack, either.  I was going to, but the only brand I could find put all kinds of gluten into it.  Dumb.

I ate it on two slices of Rudi’s multigrain, and while the flavor was great, the texture wasn’t quite right.  The bread fell apart in my hands so I went at it with a fork.  Manageable, though not ideal.

Sneaky, Sloppy Joes:

  • 1 lb. ground beef
  • 1 zucchini, shredded
  • 2 carrots, shredded
  • 1/2 onion, diced
  • 1 small can tomato paste
  • 1 c. water
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons corn starch
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • dash red pepper flakes
  • salt to taste (I probably used a couple teaspoons)

Cook the ground beef and onions over medium high heat.  Drain off any excess grease.  Mix in veg, water, tomato paste, and the remaining ingredients.  Cook until veg is soft and cooked through and excess liquid has thickened.

Stealth Meatballs

Tuesday, November 16th, 2010

So the only time I’ve ever made meatballs is when I was in a cooking club in high school.  And I really didn’t do that much.  It was mostly my friend’s mom.  And you know how I don’t like recipes…  You didn’t know that?  Oh, well, I don’t.  Not that much, no.  So I went a bit unconventional here, but it worked out.  And I actually think this is an easier way to make sure the meat is cooked through than other methods.  So here it is…


Oh wait!  Did I mention that these are stealth meatballs?  They are.  I sneaked all kinds of veg into these little babies.

  • 1/2 eggplant, sliced
  • 1 head of cauliflower (minus whatever I set aside for lil’ buddy), chopped up
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 lb. ground beef
  • 1 Tablespoons “Italian” spices
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper
  • 2 eggs
  • 1 cup bread crumbs

Preheat oven to 425.  Drizzle olive oil into baking dish (or two).  Put the eggplant and the cauliflower into the baking dishes and drizzle with olive oil.  Roast those babies until they start to brown.  Reduce heat to 350.  Then process them.  Process them real good.

Mix all the ingredients together by hand.  Then make your little meatballs.  Cook on medium/high heat until browned.  Transfer to baking dish.  Bake those suckers for 10-15 minutes until cooked through.

Then make them into this…

Photo by Nathan Clendenin

Photo by Nathan Clendenin

<beshamed>I used store-bought sauce for this, no adjustments made.</beshamed>  I topped with a smidgen of parmesan, fresh spinach, and provolone.  And naturally, they were served on homemade rolls.  Do you see me chowing down back there?  That’s how good these were.

Sausage Week – part 2

Tuesday, November 24th, 2009

This post is long, perhaps too long, and I hope you’ll make it to the end. Trust me; it’s worth it.  I spent the past weekend in Charlotte with Quentin’s family.  My trip was not without a food adventure or two.  Pictures will come.  I promise.  In the meantime, I hope you’ll enjoy this recipe for Sausage Week. I also hope you prepare for Thanksgiving with these mini pumpkin pies. You can make them in typical pie fashion, but they’re not nearly as much fun.

Italian Sausage Paninis

These were absolutely delicious! Italian sausage, sauteed red peppers and onions, spinach, and provolone. I love food!

Italian Sausage Panini

Photo by Nathan Clendenin