Tuesday, July 18, 2017

Sloppy Joe Skillet Supper

I love meals that are basically all-in-one dishes like casseroles (which are baked) or skillet meals like this variation on sloppy joes. They make for a pretty quick weeknight meal, and are perfect for kids. Sloppy Joe Skillet Supper in particular is easy to adapt to a low-carb or gluten-free meal if you prefer.

1) Swap out the regular pasta for your favorite alternative pasta.

2) Use "Zoodles" (spiralized zucchini) or spiralized sweet potatoes

3) Instead of shredding the carrots and zucchini, dice two of each vegetable and saute them for the appropriate length of time before setting them aside to brown the turkey. Add them back in after the sauce is combined.

Sloppy Joe Skillet Supper

1 pound lean ground turkey
1 tablespoon cooking oil (olive, coconut, canola, whatever)
1/2 sweet onion, chopped
2 cloves garlic, chopped
1 small zucchini, shredded
1 small carrot, shredded
1 small green pepper, diced
1 tablespoon apple cider vinegar
1 teaspoon chili powder
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
1 (12 ounce) bottle chili sauce
1/2 cup ketchup
1/2 cup beef or chicken stock

10 ounces dry macaroni pasta, cooked al dente - according to package directions.

In a large skillet over medium heat, saute the onion, garlic, zucchini, carrot and green pepper for 4-5 minutes until the vegetables soften and the onions start becoming translucent. Add in the turkey, breaking it up and stirring it all together until the meat is no longer pink. Stir in the vinegar, chili powder, nutmeg and pepper. Add in the chili sauce, ketchup and broth. Stir in the cooked pasta. Allow to simmer for about five more minutes. I sometimes serve this topped with shredded sharp cheddar cheese.

Monday, July 3, 2017

Perfectly Hard-Boiled Eggs

Hard-boiled eggs are one of those things that seem simple, yet they are easy to get completely wrong! Years ago I read about how to cook them perfectly and ever since I never have any trouble with them. Then I use our family's time-proven method to peel them so I can turn them into one of my favorite treats - deviled eggs!

To hard-boil eggs:

Place the eggs in a pot and cover with cold water.
Bring to a boil over high heat.
Cover and turn off heat; let sit for 10-12 minutes.
In a bowl, combine a few handfuls of ice with just enough water to cover.
Drain eggs and plop them into the ice water.
Let sit for 10 minutes, until thoroughly cool.

Now they are ready to peel! All you need are your hands and a spoon.

Side Note: Why, oh, why, Manufacturer of This Plate, did you make it for 15 deviled eggs? Why not an even number? Did you know I will inevitably break one of the whites? Or did you decide to give me an excuse to eat one so they would fit the exact number? It's spooky how well you understood me before we ever met. But seriously, FIFTEEN?

Moving On.
Crack the large end. Water usually collects there and you want to use that to your advantage.
Turn the egg upright, so that any water inside drains down between the shell and the egg white. Use your fingers to make an opening.
Gently work a small spoon under the shell, curving around the white.
Angle the spoon up, pushing the shell away.
Most of the shell should simply shear away, usually in no more than 3-4 pieces.