Nourishing (sneaky) Sloppy Joeswww.cookingtf.com The BEST menu mailer on the web & TF/GF/CF on top of all that
My kids love this sloppy joe recipe. And I love that it’s a great way to get veggies into them in a way they love. When I serve this recipe, my kids normally each eat a full adult serving. This freezes beautifully.
2 Tbs coconut oil
1 cup (or more) cabbage, finely shredded
½ onion, diced
1 celery rib (stalk), finely diced
¼ bell pepper (capsicum), finely diced
1 carrot, grated
½ lb/250 g ground (minced) beef
2 ounces/55 g beef liver, finely chopped or grated, optional
½ cup ketchup (tomato sauce)
1 Tbs rapadura, optional
1 Tbs lemon juice
½ Tbs white vinegar
½ Tbs Worcestershire sauce
½ Tbs prepared yellow mustard
1 tsp salt
Dash pepper
4 or more sandwich rolls, split, optional
In a large skillet, heat the coconut oil over medium heat. Cook the cabbage, onion, celery and green pepper (capsicum) until it is completely soft, about 15 minutes, stirring occasionally. Add beef and liver and brown until meat is no longer pink. Drain if needed. Stir in the ketchup (tomato sauce), rapadura, lemon juice, vinegar, Worcestershire sauce, mustard, salt and pepper. Cover and simmer for 10-20 minutes or until cabbage is completely tender and the flavors are blended.
My notes: I threw all the veggies into the food processor to get a nice fine dice. I used 1lb of ground beef, 1tsp pineapple vinegar & 1 tsp apple cider vinegar (instead of white vinegar). I also used a dash of tamari. I am thinking next time I will use some red lentils in place of the ground beef. I bet if they are cooked down and mashed you will never know they are there and I could use less ground beef. Although....I doubled things this time. I need to triple atleast next time. Everyone ate 2 servings and Forrest wasn't even here. (We are 3 adults & 4 kids)
Here is where you can find a great article on feeding children & several other recipes.
http://nourishedmagazine.com.au/blog/articles/nourishing-recipes-for-fussy-children-and-guests
My side dish recipe is from this blog. I used the Carpaccio of Zucchini found here....
http://cooksister.typepad.com/cook_sister/2004/09/whole_salmon_on.html I used zucchini and daikon root.
I used my "sprializer" to cut the zucchini and daikon into thin little "spaghetti" strips. It marinated nicely and I have some leftover for lunch tomorrow.
