Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Tuesday, February 26, 2008

Sloppy Ging

My Mom was never much for Sloppy Joes when I was a kid. It wasn't very diet friendly for starts, and she didn't make many things like that -- the occasional meatloaf, but rarely a Sloppy Joe.

So go figure that when I got to high school, that delectable treat became one of my favorite lunches. Some people called it mystery meat, but I loved the tomaty tang of it. I LOVE a good Sloppy Joe.

When I was married the first time round, I liked to occasionally make Sloppy Joes, but it wasn't a fav of the ex's. And Jeffrey can take it or leave it. Thanksfully, the times I made it for my Randy, he enjoyed it very much.

Being gluten free really puts a crimp in a good Sloppy Joe, that's for sure. I mean, no bun, some sauces have gluten, etc.

But last night, I had an epiphany and created the new GF treat -- The Sloppy Ging! I hope you'll love it as much as I do. (I'd serve it with a side of corn and some salad if I had to add sides. Or maybe some nice cole slaw). Me, I just had some sliced pineapple for dessert. Even Jeffrey enjoyed it -- I caught him sneaking a couple of spoonfuls when I went into the kitchen. He's already had dinner, too!

Sloppy Ging (serves 3-4)

1 pound of lean ground meat (can be beef, turkey or chicken. I use 4 percent lean beef).
1 t. olive oil
Garlic Salt and Mrs. Dash Garlic and Herb seasoning, to taste
1 small onion, chopped (optional)
1 handful sliced mushrooms (leftovers)
1 can GF Sloppy Joe sauce (read the label -- I tuaws one with no gluten or MSG)
2 cups cooked elbow macaroni (GF Tinkyada if you're GF)
1/2 cup shredded cheese, your choice

Season and cook the meat, onions and mushrooms til almost done, dump in the macaroni, and add the sauce. Let simmer for a few minutes. Turn of heat. Sprinkle with cheese and let melt, covered, for about 10 minutes.

LET me tell you, I didn't miss the bread at all! The al dente elbows (Tinkyada is my brand, cooked the quick cook way) absorbed some of the sauce (Tink is good that way). Even though there were four servings, I wolfed down two. It was GREAT! I'll finish the leftovers tonight, I'm sure.

Re: The perfect bread: Thanks to Carrie (Ginger Lemon Girl) I have a recipe for a bread I want to try soon. She suggested I do it with a hand mixer, and I can do that later in the week (after March 1) when I've got some time. But I might just put it in the bread machine...I know I shouldn't because of rising cycles and all, but hey -- what do I have to lose but a couple cups of flour. Thanks, Carrie, Love ya!

Much love, Sloppy Ging (it's aptly named, I'm tellin ya!)

6 comments:

Shauna said...

Mmm... yum! I make something similar but I call it one of my "Concoctions" yeah... there are a few different concoctions I make on occassion. Now I'll call it a Sloppy Ging!

The Bouceks said...

You need your own GF show. You could get the students to produce the show for a class, and the PR students can work on your press!

Carrie said...

Those sloppy ging's sound delicious!!! I wanna hear how that bread turns out girl!! ;-) have a great day!

The Petersons said...

I agree with Julie...and GF show would be awesome! I think you should pitch that to Food Network...hey, if the Neely's can have their own show, you can too!

JP and I were just talking about Sloppy Joe's the other day. I have been craving one ever since Addie had them for lunch one day at school. I used to LOVE them at school when I was younger. JP didn't care for them--I think I might indulge this weekend, just to see if I still like them or not....

Gluten Free Steve said...

The Artist mentioned the other day, "We should make sloppy joes sometime." My initial response was "gross" as I never liked them growing up. My mom made Manwiches one time and I thought it was nasty. But this recipe sounds good on a cold winter night!

celticjig said...

Well of course I will have to try that since my name is in it too! I never cared about sloppy joes much before, but now the thought of the gooey tangy burger on a nice soft bun with mustard sounds so good. Perhaps the macaroni will do the trick! Yes, as you can see I am a bit behind in reading your and everyone else's blogs, sorry! Hope your spring break went/goes well!
Ginger of the North - at least it is sunny today, if not snowy.