Sloppy Joe's with Confetti Cole Slaw
A zingy variation with a southwest flair.
All from scratch and full of flavor and nutrition.
This is one of those meals that serves for 2 complete dinners.
It takes 2 days of preparation, but the results are quite rewarding.
Recipe:
Use the burger buns from the Garlic Chive Buns post
5 lbs. grass fed ground beef
1 large organic onion - diced
1 large organic green bell pepper - diced
Barbecue sauce: 2 - 14.5 oz. fire-roasted organic crushed tomatoes
2 tbsp. organic tomato paste
2 tbsp. toasted onion
1/4 cup organic red wine vinegar
1 cup organic coconut sugar
1/2 cup maple syrup
3 tbsp. organic yellow mustard
1/2 cup organic soy sauce
2 tsp. lemon pepper
1 1/2 tsp. allspice
1/2 tsp. cinnamon
1 tsp. ground coriander
1 1/2 tsp. thyme
3 1/2 tsp. smoked paprika
1 tsp. Himalayan salt
4 cloves organic garlic
Place all the sauce ingredients into a blender and blend well.
Transfer to a sauce pot and simmer for 1 hour. Makes 4 1/2 cups.
Note: this sauce is not made from ketchup and will show you that
you can make your own from scratch and have just as good or even
better results and all healthy!
Cole slaw: 4 large organic carrrots
1/2 section of medium size organic red cabbage
1/2 section of medium size organic green cabbage
3 large handfuls organic cilantro - leaves picked
Slaw sauce: 1 cup + 2 tbsp. Vegenaise mayonnaise - soy free
3/8 cup organic raw unfiltered apple cider vinegar
4 1/2 tbsp. raw honey
1 1/2 tsp. lemon pepper
2 1/4 tsp. Himalayan salt
2 1/4 tsp. ground coriander
2 1/4 tsp. ground cumin
1/8 tsp. of white pepper
Add slaw sauce ingredients into a bowl and whisk well. Cover
and place in refrigerator until needed.
Set up grater attachment in food processor, then grated the carrots
and cabbages. Mix well and divide this into 2 bowls.
Cover them and place in refrigerator.
When ready to eat the first meal, then chop 1/2 the amount of cilantro
and mix with the one bowl of slaw and add half of the sauce and stir to
mix well.
The remaining bowl of slaw can sit for a couple of days in the refrigerator.
When ready to eat the second meal, then again, chop the cilantro and
add with remaining sauce to slaw and serve.
Cook ground beef in large skillet until brown. Drain fat off.
Note: I use a 12 inch x 2 3/4 inch deep stainless steel skillet with
a heavy bottom.
Add the beef back into the skillet and add the onions and peppers
and mix well. Then add in the sauce and heat it all through.
Scoop some Sloppy Joe mix in a bun and scoop some cole slaw
on the side and serve. Enjoy!