Bombay Sloppy Joes

As always, soy or myoprotein crumbles can be substituted for the ground turkey in this recipe.

Ingredients

Sauce:
2 tbsp. vegetable oil
1 tbsp. ginger, minced
2 cloves garlic, minced
1/2 serrano chile pepper, seeded & minced
1 tsp. garam masala
1/2 tsp. paprika
1-15 oz. can tomato sauce
Sloppy Joes:
3-4 tbsp. vegetable oil
1/4 c. raisins
1/4 c. shelled pistachios
1 tsp. cumin seeds
1 lg. white onion, finely diced
1 red bell pepper, seeded & finely chopped
1 serrano chile pepper
Kosher salt
1 lb. turkey or soy crumbles
1/2 tsp. honey
1/4 c. half-and-half
Fresh cilantro
4 sesame buns

Directions

Sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about one minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and one cup water, stir and bring to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.

Sloppy Joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about one minute. Remove from the skillet and set aside.

Return the skillet to medium heat and add the remining 1 to 2 tablespoons of vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey/soy crumbles, breaking up the big lumps, and cook until opaque, about 5 minutes.

Add the prepared sauce to the turkey/soy mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.

Remove the whole chile pepper and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving. Toast the buns and fill with the Sloppy Joe mixture.

A Pesto Thanksgiving

I attended a reception for newly accepted Colgate applicants earlier this week. Hosted by Moira G., the event offered an array of treats for attendees. Amidst the candy and veggie platters were some phenomenal sandwiches that I just have to share here. I'm offering some Kitchen Witch amendments to the original recipe.

Ingredients
whole grain, nutty bread
roast turkey, sliced thinly
mayonnaise
fresh cranberry sauce
red leaf lettuce
tomato, sliced thinly
pesto sauce (leftover or jarred)

Directions
Spread a thin layer of pesto sauce and a thin layer of mayonnaise on each slice of bread. Pile roast turkey, tomato, lettuce & cranberry sauce on bread to build sandwich.

Buffalo Sloppy Joes

So, many of you detest our perky 30-minute meal genius, Rachael Ray. Nonetheless, Sherry K. recommended this recipe and it's fantastic! I love recipes that update vintage favorites with chic and edgy alterations.

Ingredients
2 tbsp. olive oil
2 lbs. ground chicken or turkey*
1 carrot, peeled and chopped or grated
2 stalks celery
1 Spanish onion, finely chopped
2-3 cloves garlic, minced
salt & freshly ground pepper
2 tbsp. red wine vinegar
2 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1/4 to 1/3 cup Frank's Red Hot Sauce
1 cup chunky tomato sauce
1 cup chicken stock
8 high-quality burger rolls, split and toasted
1 cup blue cheese, crumbled
2 large dill pickles, chopped

Directions
Heat a large skillet with olive oil over medium-high heat. Add the meat and break it up with a wooden spoon, then cook for five to six minutes. Add the carrots, celery, onions and garlic, season with salt and pepper, then cook for 7 to 8 more minutes.

In a bowl, combine the vinegar, sugar, Worcestershire sauce, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer until the sauce thickens, about 30 minutes. Pile the sloppy joe filling onto the buns and top with blue cheese and chopped pickles.

*I have used ground beef, but you'll want to drain liquid before adding carrots, celery, etc. I also recommend using less salt overall, including low-sodium beef stock.