“The miracle is this, the more we share… the more we have.”
– Leonard Nimoy
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It’s hard to believe it is only two weeks until Thanksgiving… and it is time for “How the Grinch Stole Christmas” yet again. We aren’t sure how many times we have seen it, but expect it is at least 4 times. The Minneapolis Children’s Theater always does a great job, and I thought it felt especially fresh this year. We all enjoyed it.
RECIPE OF THE WEEK
I have never been a sloppy joe lover, and have probably fixed them only 3 times in the last 20 years. When the snow fell last week, I felt like soup and hot sandwiches… decided to try some sloppy joes. I didn’t plan to publish a sloppy joe recipe but this recipe based on one from Natasha’sKitchen.com ended up being a favorite so here it is so I don’t lose it. I like it because it doesn’t have ketchup. The recipe also called for 1/2 a green pepper but I left if out for our family’s tastes.
BEST SLOPPY JOES
- 1 large onion, finely chopped
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 tablespoons brown sugar
- Two 15 ounce cans tomato sauce
- 2 pounds ground beef, 85-90% lean
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons minced garlic
- 1/2 cup water if needed to desired consistency
Finely chop the onion, set aside.
In a bowl, combine the Worcestershire sauce, mustard, brown sugar and tomato sauce.
Place a large skillet or Dutch oven over medium/high heat. Add olive oil and ground beef. Saute the beef for about 5 minutes or until cooked through and no longer pink, breaking it up with a spatula. Season with salt and pepper and add in the onion. Cook another 5 minutes until the onion is tender and beef is browned.
Add the garlic and sauce and bring to a light boil. Reduce the heat to low and simmer uncovered for about 10-15 minutes or until thickened to your liking. Season to taste with salt and pepper and add water if you prefer a looser consistency.
Serve on buns, also good over baked potatoes, rice, or mashed potatoes.
