Tuesday, January 15, 2013

Too Cool For School

I don't know about you, but I could safely say that I could live out the rest of my days never coming in contact with another Sloppy Joe and be just fine with that.  Phoebe on the other hand, does not share this sentiment.  I think she had one once at school a few years ago and oddly enough remembers it fondly.  Since I can't get past the picture on the Sloppy Joe can in the grocery store, I usually have a ready excuse as to why we shouldn't have them for dinner.  That it is, until I found a recipe for Lentil Sloppy Joes in my December issue of Food Network Magazine.  Again, I'm not a fan of the concept in general but Phoebe was perfectly satisfied with this much healthier version and stated happily that she would eat these again (if given the opportunity).  I thought I would share as many of you may have children who have developed a love of the Sloppy Joe through the fabulous school lunch system (how ever that happens...).
While there is some ground beef in this recipe, there are also plenty of vegetables.  First you cook up some onion, red bell pepper and carrot along with a couple of tablespoons of ketchup (I don't think you can escape ketchup if you're making Sloppy Joes). 
Next you add some garlic and lentils and four cups of water (gotta cook those beans!).
These are going to need about 35-40 min.  This is easy but not necessarily quick.
While the beans are cooking you brown 8oz of ground beef.  Just enough to add the meaty texture your Sloppy Joe begs for.  Once your meat is brown, you add some Worcestershire sauce, a little more ketchup, the lentil mixture and a little more water.  Cook for a few minuets to thicken and Wa-La!
Serve it on a toasted roll with a little cheddar and a pickle slice.  We had ours with sweet potato fries.  A much healthier version of a lunchroom classic, and my kids found it to be a perfectly suitable substitute.

Lentil Sloppy Joes (Food Network Magazine)

2 Tbs vegetable oil
1/2 small onion, finely chopped
1 small carrot, finely chopped
1/2 bell pepper (red or green), finely chopped
1/2 cup ketchup
1 clove garlic, finely chopped
1/2 cup dried brown lentils, picked over and rinsed
1/4 tsp oregano
Kosher salt and fresh ground pepper
8 ounces ground beef
1 Tbs Worcestershire sauce
6 whole-wheat burger buns, toasted
6 slices cheddar cheese
sliced pickles, jalapeno or banana peppers for topping

Heat 1 Tbs vegetable oil in a medium saucepan over medium-high heat.  Add onion, carrot, bell pepper and 2 Tbs ketchup and cook, stirring occasionally, until veggies are slightly soft, about 3 min.  Add garlic and cook, stirring, 30 seconds.  Add the lentils, oregano and 4 cups of water; bring to a boil and cook 5 minutes, then reduce heat to medium low and simmer until lentils are tender and water is absorbed, 35-40 min (add up to 1 more cup if necessary).  Season with salt and pepper.

Heat remaining 1 Tbs oil in a large nonstick skillet over medium-high heat.  Add the beef and cook, breaking it up until it begins to brown, about 2 min.  Add Worcestershire sauce and the remaining 6 Tbs ketchup and cook, stirring, until well combined.  Add lentil mixture and 1 cup of water and cook, stirring occasionally, until lentils are soft and mixture thickens, about 8 min.  Season with salt and pepper.  Serve on buns with cheddar and pickles.

No comments:

Post a Comment