Tag Archives: Onion

Easy Sloppy Joes

This is a recipe I formulated to be similar to the sloppy joes that my grandmother has made for our family. It also is one that my husband asks me to make at least once a month and can be eaten a few different ways. While you can eat this on a gluten free roll or bread, my favorite way to eat this is over brown rice. I also sometimes serve this with veggies and oven baked fries and eat it on its own. Here is the recipe:

Easy Sloppy Joes – Serves 4 to 6

Ingredients:

  • 1 pound of lean ground beef
  • 1/2 cup of diced onion
  • 1/3 cup of ketchup
  • 1/4 cup of barbecue sauce
  • 1 tablespoon of dark brown sugar
  • 1/2 teaspoon of black pepper

Directions:

  1. Place ground beef and diced onion into a large pan.
  2. Season ground beef and diced onion with black pepper.
  3. Brown ground beef and onion on medium heat, should take about 5-7 minutes.
  4. Drain the excess fat using a strainer and place ground beef and onions back into the pan.
  5. Stir in remaining ingredients and simmer covered for about 15-20 minutes, stirring occasionally.
  6. Once the sloppy joes are at a consistency that you like, serve and enjoy! If they end up too sloppy, simmer the sloppy joes uncovered for a few minutes.

Easy Sloppy Joes

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Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce

I have been exploring different ways to enjoy seasonal vegetables and to take advantage of the best produce that fall has to offer. This take on butternut squash and sweet potatoes transformed into noodles with a julienne peeler offers another way to enjoy these as a fall side dish or a light, healthy meal.

Butternut Squash and Sweet Potato “Noodles” in Garlic and Herb Butter Sauce – Serves 2 to 4 as a side dish, serves 1 to 2 as a main dish

Ingredients:

  • 1 small sweet potato
  • 1/2 butternut squash
  • 1/2 cup of diced onion (about 1 small onion)
  • 1 tablespoon of butter
  • 1/4 teaspoon of sea salt
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of thyme
  • 1/4 teaspoon of garlic powder
  • 1/2 tablespoon of extra virgin olive oil

Directions:

  1. Peel your sweet potato and butternut squash with a peeler.
  2. Julienne the sweet potato and about 1/2 of the butternut squash using a Julienne peeler to make noodles. I recommend using the “neck” part of the squash.  There will be approximately 1 1/2 cups of sweet potato and 1 1/2 cups of butternut squash “noodles” by the time you are done peeling your sweet potato and butternut squash.
  3. Dice 1 small onion or until you have 1/2 cup of diced onion.
  4. Heat up a large pan to medium heat and put a tablespoon of butter into the pan.
  5. Add sea salt, black pepper, thyme, garlic powder, and diced onions to the pan once the butter is melted and completely coating the pan.
  6. Saute the onions for 3-5 minutes or until the onions are completely cooked through and translucent.
  7. Add extra virgin oil to the pan and stir the olive in the pan.
  8. Add butternut squash and sweet potato noodles in pan.
  9. Turn up the pan to medium high heat and cook noodles for 4-6 minutes or until noodles are fully cooked, stirring the noodles every minute or so.
  10. Serve and enjoy!

Butternut Squash and Sweet Potato Noodles in Garlic and Herb Butter Sauce

Cajun Dirty Brown Rice

While I am not from the south and have never lived there, I like to experiment and eat different kinds of food. Last week I was on a message board where someone had mentioned they had dirty rice for dinner. I was intrigued and decided to look at many versions of dirty rice and then come up with my own. The closest I have come to making this is making my own cajun style rice which I sometimes add black or red beans to. I cannot guarentee its authenticity, but I can say that this rice is delicious and my husband enjoyed this as well. This version does not have livers in it since I do not like them at all. This makes for a great one-dish meal with a vegetable on the side, or with beans mixed in. Also, this would make a great side dish to go with your dinner.

Cajun Dirty Brown Rice– Serves 4 as a main dish; Serves 6 to 8 as a side dish

Ingredients:

  • 1 pound of ground beef (I recommend non-lean beef since the drippings from the meat help form the sauce, anything above 85% lean you will need to add approximately 1 TBSP  of butter or oil)
  • 3 cups of brown rice, cooked and drained
  • 2 bell peppers, diced (I used 1 yellow and 1 red bell pepper)
  • 1  onion, diced
  • 1 tablespoon of Cajun Seasoning
  1. Cook rice according to directions on the bag or box and make 3 cups of cooked rice.
  2. Dice bell peppers and onion into small pieces.
  3. Cook ground beef, peppers, and onion in a large pan on medium-high heat.
  4. Immediately after placing  ground beef, peppers, and onion in the pan, add cajun seasoning and mix everything together.
  5. Simmer everything together for about 10-12 minutes, or until peppers are soft. The onions and beef will be cooked through as well by then.
  6.  Add cooked rice to the pan and turn the pan off.  Stir rice in with the meat and veggies until the rice is fully incorporated in with the rest of the dish.
  7.  Serve and enjoy! Those who like really spicy food can add hot sauce to their dirty rice.  Both my husband and I tried the dish with and without hot sauce and preferred this dish without the hot sauce.

Dirty Brown Rice

Mushroom, Pea, and Onion Brown Rice Pilaf

I came up with this using the idea of peas and onions, a common vegetable combo. I added mushrooms in since I am a big fan of them and enjoy them sometimes with peas and onions as a vegetable side dish. Add in some rice and seasonings and you have a heartier, gluten free side dish that can also be a light meal. Also makes for a quick dish to make when you don’t have a lot of time to cook.

Mushroom, Pea, and Onion Brown Rice Pilaf – Serves 4 as a light meal, serves 6-8 as a side dish.

Ingredients:

  • 4 cups of cooked brown rice
  • 2 cups of chicken or vegetable broth (I used vegetable broth)
  • 2 cups of frozen or canned green peas (I used frozen peas)
  • 1 medium onion
  • 1 6 to 8 oz container of fresh, sliced mushrooms
  • 2 TBSP of extra virgin olive oil
  • 1 TBSP of grated Parmesan cheese (The kind from the pasta aisle is fine)
  • 1/4 tsp of black pepper
  • 1/4 tsp of sea salt
  • 1/4 tsp of garlic powder

Directions:

1. Cook rice according to directions on the bag or box and make 2 cups of cooked rice.
2. Finely dice white onion into smaller sized, bite sized pieces with a knife or food processor.
3. Add extra virgin olive oil to a large pan and add all remaining ingredients to the pan.
4. Cook vegetables on medium heat for 5 minutes or until mushrooms are fully cooked and are starting to brown. Onions will be fully cooked by the time the mushrooms are done.
5. Add rice to the pan and mix everything together. Cook for 2-3 more minutes, stirring everything together.
6. Serve and enjoy!

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* This dish would be great served with additional vegetables and chicken, fish, or steak. This also can become a main dish with one of more of the following: diced chicken, shredded mozzarella cheese, crumbled bacon, etc.