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E and I had a major weekend. There was Champagne. And Rose. And sake. And more wine. And a hangover (mine, not his).
But there was also a new addition to the family.
On Saturday, E and I got a car together, a beautiful crossover SUV big enough for our snowboarding gear, groceries, friends, power tools and (future) pets. The car means road trips on weekends and cutting costs on rental cars and taxis. It meant we will look oh so cool rolling around Brooklyn in our own sporty ride.
“This also means you have to stay together for another three years,” our car dealer told us.
E and I looked at each other, stone faced. “Heh,” we laughed nervously.
When looking at his proud face during our lease signing, I was happy to know we were committing to our relationship for at least another three years (according to our car dealer). But I wondered if E thought the car replaced the need to propose?
I still want a ring. Note to self: increase sandwich production.
On Monday, I decided to do a comfort food style sandwich, as it was starting to rain a bit outside. I wanted something hearty, and I wasn’t in the mood for fish. Italian sloppy joes came to mind, but when I looked for a good recipe, most of them used Italian sausage while I wanted to use turkey meat my first time out (easy way to keep it lean).
I found this recipe from Who’s Doing the Dishes.com, who adapted it from Rachel Ray’s Messy Guiseppe recipe. I admit, this wasn’t my best work. I found the sandwich too dry for my taste. The proportion of meat to sauce was 2 to 1, when it should have been reversed. I liked the green peppers and onions, and would have used portobello mushrooms in the meal if E didn’t consider them to be loathsome (more on that later).
On the other hand, the dryness meant the bun didn’t get too soggy as common with Sloppy Joes, so it held together nicely. A not-so-sloppy joe, if you will.
1 lb ground turkey
1 green pepper, diced
1 onion, diced
6 tomatos, stewed
1/2 cup red wine
3 shakes Worchestershire sauce
2 hamburger buns
1/2 cup basil
1/2 cup Parmesan
1/2 jalapeño pepper (small)
(The recipe says to cook the meat first, but I’m reversing it. Stew the tomatoes first, because they take forever.)
First gather water in a medium sized sauce pan to boil. Take tomatoes, and throw them one by one in the boiling water for about a minute each. Pull out, skin and place in bowl. When done, take all tomatoes and place them in a skillet with olive oil. Cook down until sauce-like consistency.
In skillet, brown the ground beef over medium heat. Add the pepper, onion an mushroom and cook until softened (about 5 to 6 minutes).
Add stewed tomatoes to beef mixture. Simmer for about ten minutes or until desired sogginess. Toast hamburger buns either in toaster or brown facedown on separate skillet. Spoon mixture onto buns. Sprinkle with parmesan cheese. Serve with chips or salad. And red wine.
Now, I wouldn’t call it my best sloppy joe ever, but it was edible. Edible enough that E didn’t leave more than a crumb on his plate.
Recipe adapted from this blog.
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