It’s been four months since Covid-19 changed our lives. For most of us fortunate enough to stay healthy we have adjusted to spending more time at home. More time at home for me has meant more cooking. Breakfast is typically a simple no cook meal. Sometimes I’ll cook lunch. Most nights we’ll sit down to a home cooked meal. But after four months you try not to repeat too many dishes and vow to find/make something different. I’ve bought more cookbooks than I care to admit. I’ve spent a lot of time on food blogs looking for something tasty to try. But despite the plethora of recipes on the planet sometimes you just can’t decide what to make.
“Why don’t you make Sloppy Joes?”
Why do I make life so hard on myself sometimes?
The sheer beauty of a dish like Sloppy Joes is its simplicity. This was one of the first recipes our sons learned how to cook when they were kids. Ground meat, ketchup, mustard, done. The kid recipe came from a cookbook for kids that has long since disappeared from my collection. Any Sloppy Joe recipe is simple, easy to fix, and tasty. It’s the perfect recipe to get your kids on a cooking path.
I haven’t written much on the Pandemic Pantry lately. The stores around me are well stocked and my pantry is well stocked. The trick is to pick up a few things at the store every time you shop as potential pantry items. If you use them during the week great but if not, just toss them in the pantry or freezer for later use. I always pick up a package of ground turkey when shopping. There was an entire package of onion buns in the freezer (if you don’t freeze your bread you should). I like to have bell peppers in the vegetable drawer and I always have onions.
And there you have it. Turkey Joes. Psychologists say it’s important for people to recall and share memories. Recalling and sharing helps us find meaning and connect with others. I believe I’ve found true meaning and can connect with others by remembering and sharing my Sloppy Joe story. If you’re interested in making the original kid version use ground beef, ketchup, and mustard. Leave the rest of the ingredients out. I’m not kidding.
Inspiration: The Chunky Chef (because her SEO consultant is doing a great job).
- 1 pat butter
- 1 T olive oil
- 1 lb. ground turkey
- 1 medium green bell pepper, small dice
- 1/2 large sweet onion, small dice
- 1/3 cup ketchup
- 1/3 cup water
- 1 T brown sugar
- 1 T yellow mustard
- 1 tsp chili powder
- 2 tsp garlic powder
- salt and pepper
several dashes of hot sauce
- Heat butter and oil in large skillet over high heat.
- Add the onion and bell pepper, reduce heat to medium and saute for a few minutes until the vegetables have sweated.
- Turn the heat back up to high and add turkey. Break apart into crumbles and saute until the meat is no longer pink. Do not drain the meat/veggie mixture.
- Everything else in the pool. Mix well and simmer over low heat for around 15 minutes.
- I hope you remembered to defrost some buns.
Makes enough for 4 large or 6 smaller sandwiches if you know what I mean and I think you do.
During a recent conversation with my favorite nephew in the United States I happened to mention the kid cookbook that went missing. The Boss picked up on my error and was rather quick to correct me.
“Is this the book we don’t have anymore?”
As a matter of fact yes it is. Naturally I had to find the Joe recipe.
So there you have it. Proof of the original Joe recipe that I used to start the kids on their own lifelong love of cooking. Next Gen up will make recipes from this cookbook too.
And yet another reason why my wife of way too many years is The Boss.