Sloppy Toms – This Sandwich Has a Great Personality

I was so excited I’d been able to make such a fine Sloppy Joe with ground turkey instead of the usual beef, that I didn’t even consider its unsightly appearance as I ate. It wasn’t until later, as I edited the footage and photos that I realized this was not an attractive dish.

Even the best looking Sloppy Joe is a homely plate of food, but this was made even more so by the pale turkey meat. As I mentioned in the video, I believe a more thorough browning of the onions would have helped the color, and I will test that theory the next time I make this.

In fairness, it did look a little better in person, and the taste and texture were exactly as I had hoped. It tasted enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seemed much lighter.

Superficial beauty aside, this made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. I hope you give it a try soon. By the way, thanks to Me.Eat.Food for inspiring today post title! Enjoy!

Ingredients for 6 Portions:

2 tbsp butter

1 onion

salt and pepper to taste

1 1/4 pounds ground turkey plus 1/2 cup cold water

3/4 cup ketchup

1 1/2 tbsp brown sugar, or to taste

cayenne to taste

1/2 tsp Worcestershire sauce

1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed

1/3 cup chopped green onions

1/2 cup shredded white cheddar cheese

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B L T Pasta – I’ll Have the Bacon Lettuce and Tomato…Hold the Sandwich

I love Twitter for many reasons, but stumbling upon recipe ideas is probably my favorite. I recently saw a picture posted by my friend, Mardi from eat. live. travel. write, for something called, “BLT Pasta,” and I immediately had one of those, “why didn’t I think of that” moments. By the way, I have four or five of those moments a day.

Since I get so many food wishes for pasta recipes, I figured I would give it a go. Plus, as luck would have it, I had some arugula in the fridge just begging to be used. I knew that this combination would taste great, but I wasn’t prepared for just how great.

I decided to use crème fraiche as the main sauce ingredient, and it worked beautifully. It was just rich enough, and the fermented cream’s subtle nuttiness was an excellent foil for the smoky meat, sweet tomatoes, and bitter greens. As I mentioned in the video, crème fraiche is pretty easy to find, but of course we’ll encourage you to follow this link and make your own.

If you can’t find or make some, just use heavy cream along with a squeeze of lemon juice to mimic that essential tanginess. Thank you Mardi (and Twitter) for the inspiration, and if you’re looking for a quick, easy, and very summery pasta idea, I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp olive oil

8 oz bacon

2 garlic cloves minced

2 tsp lemon zest

2/3 cup crème fraiche

2 cups halved cheery tomatoes

3-4 cups roughly chopped arugula or other salad greens

2 cups macaroni, cooked, drained
grated Parmesan

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Rice Sandwich

Heres a kids meal idea with the help with a cookie cutter.

Im using luncheon meat (I only use Tulip Brand so no worries. hehe.) for the cut outs. But wait! Dont throw away the remaining. Thats wastage! You can use that too.

After cutting out the shapes, lightly pan fried it without oil. Return the cookie cutter back to the cooked luncheon meat. Now, scoop some rice in the cutter and top it with another cooked luncheon meat.

Press it down while holding the cookie cutter to make the rice stick together and firm. If your cookie cutter has the imprint part, use that.

Remove the cookie cuter and you will have your rice and luncheon meat sandwich!



For the remaining luncheon meat, I stuff only rice in the cookie cutter to be fitted in it. Yah, this doesnt look like a sandwich. If you prefer only to use the cut out luncheon meat, the unwanted part can be used for other dish like fried rice. So dont throw it away.

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Hotdog Sandwich 热狗三明治

This was what I prepared for lunch today for my son and me. We had almost the same thing. Sons portion doesnt has salad. ;)



The sandwich is similar to the Sausage with Bacon Sandwich, except the bacon here is not caramelised. I use the oil from cooking the bacon to pan fry the potato wedges. Sinful but it smells so good and tasty too. No additional salt was needed too.

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Open face Otah Sandwich 乌打三明治

We just returned home a couple of days ago from a trip to Hong Kong. All of us turned at least 2 shades darker. :/  It was tiring! Worst than being a maid mum at home. And now I have triple loads of laundry to clear. I need another holiday!!



Im not sure how soon I will get back to my usual food posting so heres a quick one. Its remake of a simple Otah Toast presented differently. I prefer the bread toasted as it makes it crunchier. Im using hotdog buns here. You are free to use burger bun or just bread. They worked the same.



I toasted the buns in the oven, you can always use a toaster or frying pan.

Ingredients:

• 3 pcs Otah, smashed


• 1/2 - 1 teaspoon butter, depending on how dry the otah is


• 1 Hotdog Bun, sliced half length-wise

How to do it:

1. Mix butter sparing with smashed otah so they stick together.


2. Spread on the hotdog buns.


3. Toast in a preheated oven at 200C for 10 minutes.


4. Serve immediately.

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Christmas gingerbread sandwich cookies

Merry Christmas Everyone!

Mömmukökur (Mamas Cookies)

My mother only makes these gingerbread cookies before Christmas, but they are excellent at any time of the year. When I was little, I really thought it was my mothers own recipe.

Different people have different ways of making Mömmukökur. My mother makes them very thin and bakes them until they are dark brown and crisp. Others make light brown, thicker cookies that soften quickly once the icing is on. Mother allows them to stand until completely cooled, before putting in tins for storage. This is to ensure that they will stay crisp. Then, just before Christmas - usually on Þorláksmessa (December 23rd) - the four of us (my parents, brother and I) sit down together and make cookie sandwiches, sticking the cookies together two by two with vanilla butter icing.

125 g butter/margarine
250 g golden syrup
125 g sugar
1 egg
500 g flour
2 tsp baking soda
1 tsp powdered ginger
1 portion butter icing

Melt together the butter, sugar and golden syrup and mix well. Cool. Stir in the egg. Mix together flour, baking soda and ginger. Add the syrup mixture and knead until smooth. Store in a refrigerator over night. Flatten out until very thin and cut out shapes with cookie cutters or a glass. Bake at 200°C, until the cookies area a proper gingerbread brown colour. Cool completely before icing.

Note: Dont use this recipe to make gingerbread houses – this gingerbread is too fragile.

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