beef |

“This is not military issue, airman. What sort of uniform is that?”

“Cretan camouflage sir. If you want to blend in with a bunch of drunken Greeks there’s nothing better.” ~ Good Morning, Vietnam, 1987

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Good Morning, World!

I’ve been cookin’ up a storm from my new SBD cookbook and the latest adventure was Greek Sloppy Joes. It seemed fairly easy and I had all the ingredients, which of course, is always helpful.

It’s made with plenty of store cupboard ingredients that most of you should have on hand. The only things you might need to go out and buy are feta cheese and spring onions/scallions.

To make it SBD friendly, instead of the traditional white flour burger bun, the recipe suggests serving it over whole-wheat orzo, but that’s not something I’ve ever seen in the states, let alone here in the UK. I did have some other whole-wheat pasta, so just used that. This recipe is for Phase 2, but for Phase 1, just leave out the pasta.

Greek Sloppy Joes

Makes 4 servings

5oz/142g/¾C whole-wheat pasta

4 tsp extra virgin olive oil

1 large onion, finely chopped

3 garlic cloves, minced

12oz/340g lean ground/minced sirloin

1 tsp dried oregano

1/2 tsp cayenne pepper

1/2 tsp ground cinnamon

14.5oz/400g can chopped/diced tomatoes

3 Tbsp tomato paste/puree

1/4 C/60ml water

4 Tbsp feta cheese (reduced fat, if possible)

1 spring onion/scallion, thinly sliced

In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is soft and beginning to brown, about 5-10 minutes.

Add the beef and break up with a wooden spoon. Cook until the beef is almost all browned but still a little pink. Sprinkle with the oregano, cayenne and cinnamon.

Stir in the can of tomatoes (with juice), tomato paste and water. Cover and let simmer until the sauce is thickened and flavorful, about 30 minutes.

While the meat mixture is cooking, bring a saucepan of lightly salted water to a boil. Add the pasta and cook according to the package directions. Drain well.

Divide the pasta evenly among 4 bowls and spoon the meat mixture evenly on top.

Sprinkle each with 1 tablespoon of feta and some spring onion.

Serve and enjoy!