It’s been a bit since I posted a recipe, so I figured I’d split the MyPlate and portion size post I planned to do with a recipe in the middle. Thus, my Sloppy Toms!
Sloppy Toms is my not-so-clever name for sloppy joe’s made with ground turkey instead of beef. No matter what I make, I try very hard to avoid pre-made seasoning options, as most are filled with a bunch of sodium and preservatives I don’t want. Let’s look at one many people use–Manwich. According to their website, a small can of their sloppy joe sauce contains 430 mg of sodium PER SERVING…for a total of 3010 mg in one can. That’s one and a half times your total daily requirement for sodium, which is quite excessive. My recipe has 82 mg per serving. That’s what fresh cooking gets you (or, in this case, doesn’t give you)!
First off, the recipe is right here. And, I need to give you a warning: I really enjoy spicy foods, and the spices in this recipe reflect that. For those of you that are faint of heart, however, feel free to remove the spicy ingredients for a more toned-down version. The only item I would definitely not suggest removing is the chili powder–the hot sauce and red pepper flakes would be a better choice.
So first things first, I got everything together! This is a very quick recipe, so having everything ready beforehand makes it very easy. I combined all the spices together into one bowl for ease of use, and am ready to go! As far as which hot sauce, I’m a huge fan of Frank’s Red Hot. It has great flavor, and has a decent kick to boot!
Next up, I sauteed the onions and garlic until the onions were translucent, and then I added the tomato paste. When cooking with tomato paste, it is very important to make sure that you cook it for a good amount of time. Tomato paste has a natural bitter flavor, and by browning the paste, we break that bitterness down, release the sugars in the paste, and get a full and deep flavor. Start with pushing the onions and garlic to the side of the pan and placing the tomato paste in. Cook the paste a few minutes, stirring and breaking it up. Finally, mix in the paste with the onions and garlic once the paste is well and caramelized, like the picture here.After adding the spices and the meat and cooking until there is no pink, the mixture will appear to be very dry. Fear not, however! Adding in the remaining liquid ingredients quickly turns the dish into a perfect consistency, as seen in the before and after picture below.
Once you’re at this point, get out some tasty whole wheat buns and have a lovely meal! I made this for lunch (and a pretty quick one, at 20 minutes from start to finish), paired it with some carrots and baked chips, and it was wonderful!
Lastly, you might be wondering about “Disheveled Josephs”. That’s an inside joke my wife and I have going that we heard off of the internet somewhere. Some consider home-made sloppy joe’s a bit fancy, and not worthy of a sloppy name. Thus, a fancy name meaning the same thing…Disheveled Joseph!