Sloppy Joes

by alphagalcooking

I am truly thankful that someone recognized the benefits of ground turkey (versus beef) and made it plentiful and available in grocery stores and markets everywhere. What would we do without this versatile staple on our menu every week? This recipe is a huge hit in my house and I love that it’s ready in about 30 minutes. That’s about how long I have to feed my teenage son after he gets home from after school sports, but before he starts eating everything in sight! Add some chopped pepper and 2 stalks celery if that suits your family. Otherwise, I serve this hearty sandwich with chips and a fruit salad or some raw veggies.

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1  small onion, diced

(2 stalks celery and/or green pepper, diced, if desired)

1  pound ground turkey

1  6-ounce can tomato paste

1/2  cup ketchup

1  teaspoon ground mustard

3  tablespoons firmly packed brown sugar

salt and pepper

hamburger buns

 

Cook the onion (celery and pepper also, if desired) and ground turkey in a large sauté pan over medium heat, stirring occasionally for 10 minutes or until the turkey is thoroughly cooked. Drain any fat.

Add the tomato paste, ketchup, ground mustard, and brown sugar to the pan and stir to combine. Cook for 20 minutes. Season with salt and pepper and serve immediately on hamburger buns.

 

Adapted from Teens Cook, Megan and Jill Carle, 2004

Egg Cups

by alphagalcooking

When people in your family have different food allergies, I think the biggest challenge is finding recipes that can be adapted for everyone. I truly enjoy cooking, but am certain that feeling would dissipate if I had to make everyone something different for dinner every night! This is why I am constantly looking for ways to make one meal accommodate all of our food issues. These egg cups are the perfect example. Dairy free? Leave out the butter and cheese. Vegetarian? Skip the bacon. These are so filling that I would serve them for breakfast, lunch, brunch, or dinner. Hope they can accommodate your family’s needs too!

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2  tablespoons butter, melted

6  slices whole wheat bread

6  slices cooked turkey bacon, if desired

6  eggs

Shredded cheddar

 

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten each bread slice and cut in half diagonally. Press the bread halves into the muffin cups, making a large well in the center and making sure that the bread comes up to the edge of the cup. Brush bread with remaining butter.

Place 1 bacon slice in each bread cup and carefully crack an egg over each. Season with salt and pepper to taste. Bake for 20-25 minutes or until egg whites are just set. Sprinkle cheese on for the last few minutes of baking. Serve immediately.

 

Adapted from Everyday Food, September 2010.

Perry’s Potato Soup

by alphagalcooking

Happy New Year friends! I hope that your holidays were happy and healthy. As we begin another year with this allergy, my resolutions are to try some new foods at our house, create more of my own recipes, and blog more. How about you? What is on your “food agenda” for 2015? Leave a reply and let me know!

I have served this soup at lots of gatherings this season. Since many folks have requested the recipe, I thought I would share it with you. It began from a cookbook, but I have changed it so much that it is truly my own now. First, I reduced the preparation time (who doesn’t need that?) and second, I adjusted it to accommodate the fact that every member of my family likes something different on top! When I serve this, I set up a “soup bar” with sour cream, shredded cheddar, chopped green onions, fresh steamed broccoli, and chopped turkey bacon. Everyone is happy to help prepare the toppings and there are no complaints as everyone gets their perfect bowl of soup. If you add something to your “soup bar”, please comment at the bottom, so we can add it to our table too.

IMG_09504-6  large baking potatoes

1/2  cup butter or margarine

1/2  cup flour

5  cups milk (I use 2%)

1  1/4  teaspoon salt

1/2  teaspoon pepper

1  cup (4 ounces) shredded cheddar, plus more for topping

chopped cooked turkey bacon

fresh steamed broccoli

chopped green onions

sour cream

 

Wash, peel, and chop the potatoes. Completely cover the potatoes with water and bring to a full boil. Turn the heat down slightly and cook for 15 minutes or until potatoes are tender. Before draining the potatoes, measure out 1 to 1 and 1/2 cups of the potato water and set the water aside. Drain the potatoes when cooked to desired tenderness.

While the potatoes are cooking, melt the butter in a large stock pot or Dutch oven over medium-low heat; add flour and stir until smooth. Cook for 1 minute stirring constantly. Increase the heat to medium and gradually add milk and potato water (a total of 6 cups combined). Stirring constantly, cook until thickened and bubbly.

Add potatoes, salt, pepper, and 1 cup of the cheese. Cook until heated, but do not boil. Serve with the remaining shredded cheddar and the next 4 ingredients or other toppings of your choice. Serves 8. (To reheat, add milk or water and stir over medium-low heat until desired consistency.)