For a couple of summers now, I’ve suggested that my boys (now 17 and almost 15) start learning how to cook. This summer, out of necessity, I’ve given them no choice. Over the past year, when I’ve been too busy or tired to make dinner, I’ve summoned them to the kitchen and insisted they stay until dinner was on the table. Ice-T, my older son, is learning how to grill. With the help of a meat thermometer, he can cook a flank steak to medium rare perfection. He can make french toast, rice, waffles and grilled cheese sandwiches. Warren Buffet, my younger son, understands the basic composition of salad dressings and marinades, fries bacon and makes guacamole, blueberry pancakes with orange honey butter, and brownies. All those years of watching Top Chef are clearly paying off!
Over the past couple of months, there have been several nights when I was busy with freelance projects and had absolutely no time to cook. I had planned and shopped though, and saw no reason to order pizza (not that any places deliver to my address anyway). Their first joint cooking project was a chicken and asparagus stir fry served over rice. I keep Gourmet Garden tubes of garlic, ginger and a couple of herbs on hand for times when I am trying to throw together a dressing, marinade or stew in a hurry. This cut down on the kind of chopping that might make me nervous. The asparagus was easy to slice,. The guys received extensive instructions on the proper handing of chicken (during which they announced that their dad and my mother each thought I was a little neurotic on this topic). Dinner turned out really well.
Whenever one kid is gone and one is home, I tend to scale back on cooking, While Ice-T was in the mid-west sailing and having a great time at engineering camp earlier this month, I was super busy teaching a course while updating my teaching materials, spending time on research, and working on freelance projects daily. Warren Buffet was thrust into the role of chef and, more or less, rose to the occasion. One night, he mixed up a marinade for chicken breasts, put together a Greek salad including the dressing, and made tzaziki sauce with me providing instructions from the next room. Another night, he made his blueberry pancakes with cinnamon-maple syrup and orange-honey butter and bacon with little maternal guidance. His third dinner that week was these sloppy joe sliders, made with ground turkey and loaded with vegetables.
Turkey Sloppy Joe Sliders
- 1 1/3 pounds ground turkey (I prefer 85/15% fat)
- 1 tablespoon olive oil
- 1 cup diced onion (1/2′ dice)
- 2/3 cup diced celery (1/2′ dice)
- 1/2 cup shredded carrot
- 1 cup shredded zucchini, excess moisture removed*
- 1 tablespoon minced garlic
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground pepper
- 1/2 cup ketchup
- 1 cup tomato sauce
- 2 tablespoons Worcestershire sauce
- 1 table spoon red wine vinegar
- 2 tablespoons dark brown sugar
- 1 teaspoon Cholula hot sauce
- 1 teaspoon minced fresh thyme (plus sprigs for garnish)
- 1/2 cup beef broth
- 8 slider buns
* After you grate the zucchini, wrap in a paper or kitchen towel and squeeze out any excess fluid.
- Brown the meat in a large non-stick skillet over medium high heat, using a spatula to break it up. When you are sure the meat is thoroughly browned, dump it in a colander to drain the extra fat.
- Wipe out the skillet, and heat the olive oil over medium heat. Saute the onions, celery and carrots until the vegetables soften, about 5 minutes.
- Add the zucchini to the skillet and saute until any moisture has cooked off, then add the garlic and continue to cook for 2-3 minutes.
- Dump the meat back into the skillet, add the salt and pepper, and stir to combine. Then, add the ketchup, tomato sauce, Worcestershire sauce, red wine vinegar, brown sugar, hot sauce and thyme. Stir to combine.
- Stir in 1/2 cup beef broth and simmer on low heat for 20-30 minutes.
- Adjust seasonings to taste.
- Toast the slider buns. Top each bottom bun with the meat and top bun.
Yield: 4 servings Prep time: 30 minutes Cook time: 30 minutes
This is a great dish for teens to learn to make. It’s filling, nutritious, comfort food and way better for them than processed frozen stuff. It is inexpensive and can easily be doubled or tripled and frozen. The leftovers always get eaten!
I don’t have a nutritional analysis of a serving of these sloppy joes, but I tell myself that each diner is surely getting at least a cup of vegetables so that a side dish is not absolutely necessary. If you’re not buying it or want a fresh side with a contrasting texture, try my broccoli- apple slaw or crunchy broccoli salad. Or you could just have some potato chips.