Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Tuesday, August 10, 2010

Kid-friendly sloppy joe mix helps sneak veggies past the unsuspecting

OK, here it is, friends--the recipe I've been mentioning for the past several blogs. Wonderful- tasting, quick, ample--and best of all, a way to sneak veggies down the unsuspecting (aka, kids).

The recipe for Cabbage Sloppy Joes was like so many of the others--discovered in desperation when Hubby, a few years back, brought in from our garden more heads of cabbage than we could even get our minds around.

I began hunting (yes, Internet searches help immensely at such times) for offbeat uses for this bounty. That's when I found the instructions for cooking Cabbage Sloppy Joes. Whoever would have thought? The author of the recipe mentioned that the cabbage gave the mixture a slightly sweet taste and of course made it more full-bodied than was the average means of preparing sloppy joes, to be served over buns.

The addition of brown sugar, ketchup, lemon juice, and mustard make a nice sauce to wind around the browned ground turkey and tender cabbage. Other than chopping and shredding the cabbage, enough to make 1 1/2 cups, you can make quick work of this on-the-table-fast dish. Earlier this week a friend was on hand to help me get this recipe pulled together (I'm cooking and freezing some meals to take to our little expectant couple when they bring our grandson into the world later this month; my friend was helping me with this assembly-line enterprise.) She was absolutely incredulous at how quick this meal materialized. I knew she also was thinking the same thing that drew me to Cabbage Sloppy Joes--this is something her kids might like.

Every summer at cabbage time, I always start salivating for Cabbage Sloppy Joes (recipe also found in my new cookbook, Way Back in the Country Garden) and know that they are only a few days around the corner. Throw a few carrot sticks and a few grapes on the plate, and it's a summertime, don't-have-to-heat-up the kitchen meal that will stick in your memory for a long time.

Cabbage Sloppy Joes

1 pound ground beef or ground turkey
1 1/2 cups finely shredded cabbage
1 medium onion, chopped
1 celery rib, chopped
1/4 cup chopped green pepper
1 cup ketchup (we use the no-salt variety)
3 tablespoons brown sugar
2 tablespoons lemon juice
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
1 teaspoon salt (we use salt substitute)
dash pepper
8 buns, split

In large skillet cook the ground beef (or turkey), shredded cabbage, onion, celery, and green pepper over medium heat until meat no longer is pink and vegetables are crisp-tender. Drain. Stir in the ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, mustard, salt, and pepper. Cover and simmer for 10 minutes or until cabbage is tender. Spoon 1/2 cup onto each roll. Makes 8 servings.

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