Recipe Test: Korean Beef Sloppy Joes via Dinner Then Dessert

I stumbled across a Korean Beef Sloppy Joe recipe from Sabrina at Dinner Then Dessert a few weeks ago and thought it might be the perfect burger replacement in our meal rotation without the taste of a typical sloppy joe – which I honestly don’t love. I loved the idea of added extra of veggies that might work for my sometimes picky eaters. (This idea failed as the pickiest one actually requested that if I make this again, I serve the veggies on the side…. so no mom-win there.)

While I prepped the veggies and started sauteeing the meat, J. (our eleven year old) started measuring out the ingredients for the sauce. It all came together nicely and made more sloppy joe filling than we needed. (Ideas on how to use the leftovers?) Overall, no major complaints (aside from the hidden veggies) and J. took a strange pride in this very tasty sauce.

The only change we made to the original recipe is that I added some ginger paste (the kind that comes in a tube) for a little extra punch. For vegetables, I included 2 shredded carrots, finely chopped red onion, and finely chopped red pepper (half of each that were sitting in my fridge leftover from our omelettes this morning.) I tossed in a few handfuls of baby spinach for extra greens and used extra garlic because my cloves were tiny – also you can never have too much garlic. We served our sloppy joes on toasted ACE classic buns with sliced cucumbers on the side.

While I’d love to share the actual recipe with you here, I’m going to respect the original copyright and instead send you over to the original post – credit where credit is due and all that… plus she has the nutrition info posted if you’re concerned about that!

If you give this meal a try, let me know your thoughts and variations and be sure to share your comments under the original recipe as well. As for us, I’ll keep it in our rotation and probably use the sauce for other tasty concoctions. It rates pretty high for dinner satisfaction (aka lack of complaints) – a hard achievement when my two ridiculous boys can never agree on a meal!

Veggie & Goat Cheese Puff Pastry

Our dinner tonight was a quick fix using a ton of veggies on their last legs. Omelettes, pizza, flatbreads, and puff pastry are great ways to use up ingredients you want to get rid of.

Tonight’s puff pastry was light and flavourful – chock full of veggie goodness. Most of the veggies were local grown – bonus points in winter!

I started by caramelizing an onion, then sauteed some frozen leafy greens. I chopped some red pepper and vine-ripened tomatoes and seasoned all of the veggies with Epicure’s Chimichurri seasoning, a pinch of kosher salt, and some fresh ground pepper for depth of flavour.

After coating the thawed puff pastry with olive oil, I topped it with the veggies. My favourite topping – and the one that pulled it all together – was a generous layer of herbed Ontario goat cheese crumbled all over the top. So creamy and savoury.

Finally, it was all baked in the oven at 400° for about 20 minutes. The centre of the pastry was not as flaky or puffy as the sides, but it was all delicious!

Of course, the oldest child refused to eat it (and had already had some frozen pizza for dinner. He didn’t starve.) The youngest has still been living off soup, but surprisingly helped himself to a piece after we had finished. So kid approved? Maybe… just depends on the kid!