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!)