Healthier sloppy joes

Who doesn’t love a sloppy joe?

That’s what I was in the mood for today – a meaty, saucy sandwich that was a little sweet, a little tangy. And while I wanted what I grew up eating – the kind of sloppy joe for which you basically just need ground beef and a seasoning packet – I decided to try the homemade version. It had to be healthier, I figured.

It turned out pretty tasty (but not exactly like the real thing, I must admit). I used a recipe from my Better Homes and Gardens New Cook Book, my trusted source for typically American food, and tweaked it just a bit.

Healthier sloppy joes (serves 5-6)

1 pound lean ground beef (I recommend the Fischer Farms brand)

½ cup chopped onion

½ cup chopped green pepper

8 ounces peeled, whole tomatoes from a can, juice included

2 tablespoons quick oats

1-1/2 teaspoons chili powder

1-1/2 teaspoons Worcestershire sauce

¼ teaspoon granulated garlic

½ teaspoon salt

a few shakes of hot sauce

a couple drizzles of ketchup

5-6 whole grain hamburger buns, toasted

1.) Brown the beef with the green pepper and onions in a large skillet until beef is no longer pink. Drain the fat.

2.) Stir in the tomatoes, oats, chili powder, Worcestershire sauce, garlic, salt, and hot sauce. When it’s bubbling, reduce the heat and cook about 10 minutes.

3.) Serve on buns.

Zesty egg salad

This is yet another recipe from my mom. Please note: This is very oniony! If you don't like onions, you can replace them with the same amount of finely chopped celery.

Zesty egg salad (makes enough for 2 sandwiches)

1-1/2 tablespoons finely chopped onion

1 small Roma tomato, finely chopped

2 finely chopped green onions

2 hard-boiled eggs, chilled and chopped

about 1/8 cup mayo

salt and pepper, to taste

optional: 1/2 teaspoon chopped fresh parsley

Mix ingredients together gently.

Leftovers: Greek veggie pita

Greek veggie pita (makes 1 sandwich)

1 whole wheat pita

1 ounce feta cheese, crumbled

3/4 cup of Greek grilled vegetables (left over from grilled Greek vegetables over fava)

small handful of sprouts

1/4 cup (or more) of plain yogurt

1 tablespoon chopped fresh parsley

a bit of sliced red onion

salt and pepper, to taste

Warm up the vegetables if they are cold, and warm the pita, too. Put the sprouts in the middle of the pita, top with vegetables, feta, red onion, yogurt, and parsley. Add salt and pepper. Eat open-faced or rolled.

Best blackening mix ever (if I may say so myself)

I frequently buy blackened tofu in the deli of Bloomingfoods, sometimes just on its own, sometimes on the yummy sandwich they make that has red onion, lettuce, tomato, and vegannaise.

I wanted to make my own blackening spices at home, and when I searched the Internet for recipes, a huge array of them turned up, featuring all different kinds of herbs and spices and widely varying degrees of spiciness. I'm really picky about how spicy something is. So I tried a few of them out and came up with my own recipe, and if I may say so myself, it's damn fine. The best, I think.

I use this mix on tilapia fillets and tofu*. It makes great sandwiches. I plan to try it on catfish sometime soon.

*If using tofu, get a refrigerated, water-packed block, and weight it down with a plate while draining it on a paper towel for about 20 minutes before slicing into quarters, lengthwise.

Blackening spices (makes 3/4 cup mix; store in an air-tight container)

2-4 teaspoons salt, depending on how salty you like your food

2 tablespoons Hungarian paprika

2 teaspoons garlic granules

2 teaspoons onion powder

1 teaspoon cayenne

1 teaspoon black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 packed teaspoon rubbed sage

1/2 teaspoon white pepper

1.) Mix all ingredients together with a fork or wire whisk. Pat the fish or tofu dry (rinse fish first). Spread the spice mix onto a shallow pan or plate, and lightly press both sides into it, so they gets evenly and completely coated.

2.) Fry, covered, over medium-high heat in a pre-heated, non-stick, oil-misted pan, about 3 minutes per side.

Today's question: Do you have any suggestions for interesting dishes I can make?