Tuesday, March 16, 2010

Sloppy Joe's in a Bowl

The online e-course I am taking has been great! I am learning new tricks to make our meals more nutritious! The great thing is, even when you prepare and eat natural, whole foods, it can STILL be TASTY!!!

I THINK my family likes it that I enjoy trying new recipes from time to time. The most recent one came from the e-course and is called "Sloppy Joe's in a Bowl" - they were SUPER yummy!!! My kids loved them and Bryan said more than a few times "this is SO good"! So, I think its a hit and will go into the menu planning rotation.

I wanted to share the recipe with you - the original can be found on the GNOWFLINS website, but I have copied and pasted it below for your convenience. Here it is! I only had black olives, shredded raw cheddar cheese and plain whole-milk yogurt (in place of sour cream) on hand, but I will look forward to trying some of her other suggested toppings next time I make them!!!
--->NOTE: she adds the step of soaking the rice overnight the night before to reduce phytic acid - i am learning about this in the online course and you can read more about the benefits of doing so HERE.


***(she said that for company, she stretches the meat by adding 4 cups of cooked green lentils to the meat mixture, while (just about if not entirely) doubling the sauce ingredients.)****

  • 2 cups dry brown basmati rice
  • 2 cups water plus 2 T raw apple cider vinegar
  • 2 cups stock
  • 2 pounds grass-fed ground beef (or ground buffalo)
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 3/4 cup filtered water
  • 1 can tomato paste
  • 2 teaspoons sea salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons raw honey
  • garnishes: sliced olives, thinly sliced or diced onions, diced tomatoes, diced avocado, and/or homemade cultured dairy, chopped cilantro, shredded raw cheese

In a 2 to 3 quart pot, soak the rice in the 2 cups of water and raw apple cider vinegar overnight. The next day, add the 2 cups stock. Bring to a boil. Reduce heat and simmer, covered, until all liquid is absorbed and grains are fluffy and tender. This will be about a half hour if the grains have soaked overnight. Remove from heat. Let stand for 10 minutes. Fluff with a fork.

While rice is cooking, put the ground beef in a 4 to 6 quart stock pot. Over medium heat, brown the beef. Add onions and garlic. Saute until soft. In a 4 cup measuring cup, whisk together: water, tomato paste, sea salt, pepper, olive oil, and honey. Add sauce mixture to meat. Cover and let simmer for 20 minutes.

Fill bowls with rice, then meat sauce, then desired garnishes.

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