The "sloppy joes" origin lies with the "loose meat sandwiches" sold in Sioux City, Iowa in the 1930s created by a cook named Joe. My grandmother, named Bertha, created her own recipe adding her German influence. My mom prepared it countless times when I was growing up and I guess now I'm its torch bearer. It's quick, so fragrant and it's one of those dishes that tastes better reheated the next day. While beef is called for, I make it all the time with ground turkey - a great substitute.
Prep Time: One hour (the sauce needs to simmer for a half hour). If you prepare ahead, just reheat, prepare your side dishes and you're ready to go.
Makes: About 3 cups of Sloppy Joes
1½ pounds ground beef or ground turkey meat
½ onion - chopped, locally grown, if available.
1 cup ketchup - Heinz organic ketchup has the lowest sugar
1 cup water
1 tablespoon vinegar, white
2 tablespoons Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
Whole grain mini-buns
Brown meat with onion until pink color is gone. Add remaining ingredients, Simmer until thick about a half hour.
Ladle 2-3 ounces of Sloppy Joe's on a whole grain mini-bun, add one cup of non-deep fried fresh vegetables or fruit and pair with a glass of water or organic milk.
Chopping an onion the easy and tearless way: watch best way to chop an onion
To learn about whole grain products, visit the Whole Grains Council
cutting board and slip mat
sharpened chefs knife
large sauté pan