|Skinny Sloppy Joes on plantain tortillas|
A question for all you food bloggers out there. What made you start a food blog? In my case it was reading, cooking and being inspired from other food blogs. I still get a thrill from stumbling across a new (to me!) blog through Pinterest or Twitter or indeed the many recipe link parties I occasionally participate in.
Which brings me to…. drumroll please… Cook, Blog, Share – a new recipe link party right here on Supergolden Bakes. The link party is open to all food bloggers worldwide. Simply link a recipe from your blog – sweet or savoury – anything goes! I will pin all the linked recipes on the Cook Blog Share Pinterest Board and share them on the Cook Blog Share G+ community.
Every Monday I will highlight my favourite three recipes (assuming I get more than three links – I am suffering from link party anxiety folks!) do a little write up and invite all of you to link again.
To get us started I am going to share a new recipe for Skinny Sloppy Joes. If you aren’t familiar with Sloppy Joes it a very popular American recipe that dates back to the 1930s. So called because it is messy to eat (well, duh) it usually comprises of minced beef, onions and seasonings cooked in a tomato sauce and served in a soft white roll. While that way of serving it is certainly delicious (and very popular with kids) it is not very diet-friendly.
Instead of a bread roll I am serving these on plantain tortillas – recipe I first came across on Fresh Tart but have since tweaked. It sounds a bit peculiar but trust me these are absolutely delicious, gluten-free, healthy and Paleo.
|Plantain tortillas cooking in the oven.|
2 medium ripe plantains
30ml | 1/8 cup vegetable oil
1 tsp red wine vinegar
1/2 tsp bicarbonate of soda
1 tbsp finely chopped parsley
1 tsp minced garlic
1 tsp salt
2 dashes Tabasco
- Preheat the oven to 200C | 400 F. Line a large tray with baking paper.
- Put all in the ingredients in a mini chopper – such as this Kenwood one (affiliate link) and pulse until you have a smooth paste. If it’s too thick you can add a little water to thin it out.
- Spread the plantain mix on the baking paper using the back of the spoon to form 4 large tortillas spaced slightly apart.
- Bake for 15-20 minutes. The tortillas will puff up in the oven but will settle down again once you take them out.
- Cool completely before using a palette knife to peel them off the baking paper.
Skinny Sloppy Joes
Serves 4-5 generously
2 tsp Worcestershire sauce
1 tsp Soy sauce
A little grated Cheddar to serve (optional)
Chopped avocado to serve (optional)
- Heat a little olive oil in a large pot and fry the onions, garlic, celery and mushrooms for a few minutes until soft.
- Add the beef and break it up with a wooden spoon. Add the bay leaf and thyme.
- Brown the beef all over then add the milk (you need enough to just cover the meat). Simmer until the milk is almost absorbed.
- Add the tomato paste, chopped tomatoes, stock, wine and seasonings and bring to a rolling simmer.
- Lower the heat to a low simmer and cook, uncovered, for at least an hour until the liquid is reduced and sauce is thick. Keep an eye on the pot and occasionally stir. Add water if too dry.
- Check for seasoning and add salt and pepper to taste. Serve on the plantain tortillas topped with chopped avocado and a little grated cheese.
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• Come back next Monday to check the write up and join a new #CookBlogShare link party.
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