Sloppy Joes

If you love Sloppy Joes as much as I do, today's post is for you. Check out the Bulgogi Sloppy Joes with Scallion Salsa, the Sloppy Joe Sliders, and the rest of today's post. Enjoy!

LENTIL CHICKPEA SLOPPY JOES

This is from Eden Foods, and is very yummy. Prep Time: 15 minutes; Cook Time: 25 minutes; Serves: 6

To view this online, click here.

Ingredients

1 Tbsp Eden Extra Virgin Olive Oil

1/4 cup shallots, minced

1 clove garlic, minced

1/2 cup red bell peppers, diced

14 ounces Eden Crushed Tomatoes

3 Tbsp organic tomato paste

1 Tbsp organic maple syrup

2 tsp Eden Red Wine Vinegar

1 1/2 tsp Eden Shoyu Soy Sauce, or Tamari

1 tsp smoked paprika

1/2 tsp Eden Brown Mustard

1 tsp Eden Ground Chili Powder

1/4 tsp Eden Ground Cumin

1/4 tsp Eden Sea Salt

1/8 tsp fresh ground black pepper

15 ounces Eden Lentils w/Onion & Bay Leaf

15 ounces Eden Garbanzo Beans, rinsed and drained

6 whole wheat buns

Directions

Heat oil in large skillet and sauté shallots and garlic 2 to 3 minutes. Add peppers and sauté another 2 minutes. Add all ingredients except the lentils, garbanzo beans and buns. Mix thoroughly. Simmer 7 to 10 minutes, stirring occasionally. Add lentils and garbanzos to sauce. Mix and cook another 10 minutes. Spoon mix onto the buns, serve, and enjoy.

Nutritional Information: Per serving - 328 calories, 5 g fat (14% calories from fat), 15 g protein, 52 g carbohydrate, 10 g fiber, 0 mg cholesterol, 518 mg sodium

BEST HOMEMADE SLOPPY JOES

This yummy recipe came from Amanda, who came up with her wonderful site, titled Chunky Chef. I'd never seen it before, but you can be sure I'm going to be checking back onto her site! Definitely a good site.

She starts this recipe off by writing, “Step away from the canned sauce and give these homemade sloppy joes a try! They’re truly the best version of a childhood favorite!”

Prep Time: 5 minutes; Cook Time: 20 minutes; Total Time: 25 minutes; Servings: 6 servings; Calories: 266

To view this online, go to https://www.thechunkychef.com/best-homemade-sloppy-joes/.

Ingredients

1 Tbsp butter

1 tsp olive oil

1 lb. ground beef

1/3 green bell pepper, minced

1/2 large yellow onion, minced

3 cloves garlic, minced

1 Tbsp tomato paste

2/3 cup ketchup

1/3 cup water

1 Tbsp brown sugar

1 tsp yellow mustard

3/4 tsp chili powder

1/2 tsp Worcestershire sauce

1/2 tsp kosher salt

1/4 tsp red pepper flakes (optional)

1/4 tsp black pepper

dash of hot sauce (optional)

Directions

Heat butter and oil in large skillet over MED/MED-HIGH heat. Add beef and brown, breaking apart into crumbles as it cooks, about 5 minutes. Transfer to colander to drain.

Add onion and bell pepper to same skillet and cook 2-3 minutes, until soft. Add garlic and cook 30 seconds or so, until fragrant. Add beef back to the skillet and add tomato paste. Stir well.

Add ketchup, water, brown sugar, mustard, chili powder, Worcestershire sauce, salt, red pepper flakes (if using), and black pepper. Stir well to combine.

Cook over MED heat for 10-15 minutes, until mixture has thickened to your liking. Remove from heat and serve over toasted buns.

Notes

Sloppy Joe meat mixture can be frozen!

Cool the mixture completely, then add to freezer containers and freeze for up to 4 months.

Thaw overnight in the refrigerator and reheat before serving.

SUPER SLOPPY JOES

This is from Rachael Ray on the Food Network. Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Yield: 4 super sloppy sandwiches; Level: Easy

To view this online, click here.

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 1/4 pounds ground beef sirloin

1/4 cup brown sugar

2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 small red bell pepper, chopped

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

2 cups tomato sauce

2 tablespoons tomato paste

4 crusty rolls, split, toasted, and lightly buttered

Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

SLOPPY JOE SLIDERS

This comes from Family Time, and begins, “Sink your teeth into these mouthwatering sliders, that are easy to make and really fun to eat.” Serves: 8 servings (3 sliders each); Prep Time: 10 minutes; Cook Time: 20 minutes.

To view this online, click here.

Ingredients

1 1/2 tablespoons Vegetable Oil

2 large onion, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1/2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (White or Wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook until tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

SLOPPY JOES

This comes from the Healing Heart Foundation, found online at http://heart.kumu.org/. They have good information and some great recipes. This one starts out, “You'd never know it's meatless.”

Ingredients

1 large onion, choppe

1 to 2 C celery, chopped

1 tsp balsamic vinegar (other vinegar can be used)

1 green bell pepper, chopped

3 cloves garlic, crushed
(or 2 tsp dried minced garlic or garlic powder)

1 T chili powder (will not make it too hot)

2 T cumin

2 1/2 C tomato sauce (or a 6 oz can tomato paste + 1 C tomato juice + 1 C water)

1 T prepared yellow mustard

1 T ground dry mustard

1 T brown sugar

1 tsp black strap molasses

1 1/2 cups dry TVP granules

1 1/2 C boiling water

optional spicy version: 1 to 3 tsp hot sauce or roasted chilies

Directions

Saute onion and celery in balsamic vinegar and a little water on medium heat. Add more water if needed. Add garlic, peppers and spices and saute for a few more minutes. Add everything else and simmer for 20 minutes. Serve over whole wheat buns, rice or pasta.

Adding a can of chili beans makes a very filling dish, changing it slightly to Sloppy Josés.

6 servings, each: Calories 152, Fat 1.85 g. (10% cff), Carbohydrate 19.86 g., Protein 17.44 g

BULGOGI SLOPPY JOES WITH SCALLION SALSA

This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, “The dish is the Korean barbecue standard known as bulgogi — ‘fire meat,’ is the literal translation — transformed into a sandwich filling, a sloppy Joe for a more perfect union. (File under ‘Blessings of Liberty.’) Fed to children with a tall glass of milk, the sandwiches may inspire smiles and licked plates, rapt attention and the request that the meal be served at least monthly — they are not at all too spicy for younger palates. Given to adults accompanied by cold lager, cucumber kimchi and a pot of the fermented Korean hot-pepper paste known as gochujang, they can rise to higher planes.

“Bulgogi sandwiches are a taste of the sort of home cooking that can lead to more home cooking. They serve as fragrant hamburger crushers, elegant vanquishers of pizza. They are an enemy of takeout.

“To cook them, you can follow the instructions slavishly, as if working for Hooni Kim, the chef and owner of Danji, on the edge of the theater district in Manhattan. Bulgogi ‘sliders’ are a hallmark of his menu and by far the restaurant’s most popular dish. This recipe is his.”

Yield: 6 servings; Time: 30 minutes, plus overnight refrigeration.

This recipe was featured in “The Bulgogi Slider Is a Delicious Curveball”, and can be viewed online at https://cooking.nytimes.com/recipes/1014203-bulgogi-sloppy-joes-with-scallion-salsa.

Ingredients

For the Bulgogi

1 cup soy sauce

2 tablespoons sugar

1 tablespoon peeled and grated garlic

1 tablespoon sesame oil

3 tablespoons sake

2 tablespoons mirin

1 Asian pear, peeled, cored and puréed in a food processor

1 small carrot peeled and sliced into julienne

1 medium white onion peeled and sliced into julienne

1 cup apple juice

2 pounds beef brisket, chilled slightly and sliced thin

For the Spicy Mayonnaise

1 cup mayonnaise

1 tablespoon soy sauce

3 tablespoons hot chili sauce, ideally Sriracha

For the Scallion Salsa

1/2 cup soy sauce

2 tablespoons water

1/4 cup sugar

2 tablespoons gochugaru (Korean red-pepper flakes)

2 tablespoons grapeseed oil

2 tablespoons sesame oil

3 tablespoons rice vinegar

2 tablespoons mirin

1 tablespoon sesame seeds

2 bunches scallions, cleaned, dried and sliced on the bias

Unsalted butter

6 soft hamburger buns

Preparation

For the Bulgogi

In a large, nonreactive bowl, combine the soy sauce, sugar, garlic, sesame oil, sake, mirin, pear, carrot, onion and apple juice. Add the sliced brisket, stir to combine, cover tightly and place in the refrigerator overnight or for at least six hours.

Meanwhile, in a small, nonreactive bowl, combine the mayonnaise, soy sauce and hot chili sauce and stir to combine. Taste and adjust flavors, then cover and store in the refrigerator until ready to use.

When you are ready to make the sandwiches, set one very large sauté pan (or two large ones) over high heat. Using tongs, lift meat from marinade in batches, allow to drain well, then cook, turning occasionally until the excess liquid has evaporated and the edges of the beef have started to crisp.

Meanwhile, combine all the ingredients for the salsa except for the scallions, then stir to combine.

Toast and butter the hamburger buns. Spread spicy mayonnaise on the buns, and using tongs, cover one side of each set of buns with bulgogi. Add a large pinch of scallions on top of each burger and drizzle with the dressing. Serve with cucumber kimchi (see recipe).