Tag: unhealthy linen obsession

Sloppy Josies

Well, I think I did a good job making a meatless version of the traditional sloppy Joe.

Sloppy Josies

1 package of extra firm tofu, drained (It works best if it has been frozen then thawed.)
1 small can of tomato paste
1 tablespoon of olive oil
1 whole red pepper, seeded and chopped
½ cup chopped white onion
1 garlic clove, crushed
1 tablespoon ketchup
1 tablespoon taco sauce or salsa (This can be omitted.)
A few splashed of hot sauce
Spices to taste:
-Garlic powder
-Chili powder
-Paprika
-Salt
-Pepper
-Cayenne pepper

First, I sautéed the onions, garlic, and red pepper in some olive oil. When they were cooked down sufficiently, almost translucent, I crumbled up the package of tofu. I wanted the tofu to cook down and lose some of its water, making it more crumbly. I think I achieved this rather well after cooking it for about 10-12 minutes.

Next, I added all of the spices, taco sauce, ketchup, hot sauce, and tomato paste. I also added a little water when the mixture appeared to dry out. Give it all a good stir to mix well and let the whole pan (I used my largest cast iron pan) simmer down for about 15 minutes.

I didn’t serve these right away, as I made them in the morning to serve for dinner that night. They weren’t as “sloppy” as I hoped they would be, so if you make them early and reheat, don’t be afraid to add a little water and maybe a bit more ketchup.

This photo was taken on day two of the Sloppy Josie’s. The mixture made enough for us to have them for two nights. The first night I served them with crispy fries and last night Mark jazzed up some frozen corn for a side dish. This photo includes a bonus glass of Chardonnay.

Mark’s Jazzy Corn (I will admit that I just came up with that name. It is more like a southwestern dish considering the flavor.)

-Frozen corn
-Butter
-Hot peppers
-Cumin
-Garlic powder
-Salt
-White pepper
-Chili powder
-Cayenne

Tonight, Mark will be taking on strombolis. I promise to write up something about ’em. We have never made strombolis before, so it should be interesting.

Have a great day and keep cooking!

Pot pie and kalimotxo

No time for a complicated, well-written recipe today, kids.  I am about to  make Sloppy Josie’s for dinner tonight and some oatmeal, cranberry, pecan cookies for dessert. With me back to work now, it really helps when I cook in the morning.

I came up with the Sloppy Josie’s a while ago for dinner one night while we were watching “Taxi Driver.”  But, as luck would have it, I never wrote it down, so back to the drawing board for me.

I promised last entry to talk about the pot pie thing-y I made.  Here is a photo:

It is pretty simple to make and you can use most of what you have on hand.  Here is what I did:

I browned what was left of a red onion and two cloves of garlic in some butter.  I added some spices like black and white pepper, garlic powder, salt, and a little paprika.  Next, I chopped up some leftover portobello mushrooms and added them to the frying pan.  I thawed out some broccoli and chopped it up and threw it in the frying pan along with some Quorn pieces (see previous entry for information).

While that was cooking down, I scanned the fridge for some leftover dairy goodies.  I came up with a little leftover whipped cream cheese, a hunk of extra sharp cheddar, grated Parmesan, and about two tablespoons of sour cream.  I know, this isn’t a heart healthy dish, but damn is it tasty!  I mixed this all together, shredding the cheddar first.  I also added a little Cayenne pepper and garlic powder to the mix.

When the veg and Quorn mixture was cooked down sufficiently, I scraped it into the bowl containing the creamy mixture and mixed it all up.

I had two cans of store brand croissant rolls which I used as a crust.  I put one roll on the bottom, pulling it up on the sides a bit.  Then I added the filling and spread it out a bit.  The second roll served as the top crust.  I then covered it with foil and baked it per the instructions on the roll package.

This was tasty, rich, and filling.  Unfortunately, we didn’t get to finish it all and I had to throw a tiny bit of it away.

I ate this with a cold glass of Kalimotxo. If you are wondering how to pronounce it, check out this site.
It wasn’t too bad to drink and it helped me get rid of some leftover Chianti.

Okay, off to the kitchen for me.  If I am lucky I will get all my cooking done before work at noon.  If not, then I bake tonight.  Either way, have a great day and keep cooking!