Sloppy Joes: my version

Whoever invented sloppy joes was a genius. They are a great meal to have when you are in a rush or you are at a loss for what to make. Plus, they're very tasty and filling (at least, I think so).

I usually make up this recipe as I go along, but here are some general measurements I use. Keep in mind I cook for two, so if you have more people to cook for, adjust as necessary.

1/3 pound ground beef
1/2 onion (chopped finely)
1/2 teaspoon garlic
1 can tomato sauce (8 oz.)
1/4 cup ketchup (this is an estimate)
A few carrots, chopped very very finely (a great way to sneak more veggies into your diet, and I have a food chopper to cut them up real good)
1 teaspoon (approximately) Dijon mustard

I usually put brown sugar in too, but I forgot to do that this evening ;)

Cook beef, garlic, and onions in skillet on medium-high heat until beef is no longer pink. Add tomato sauce, ketchup, carrots, and mustard and stir to combine. Simmer for about 10-15 minutes and serve on buns. Stephan likes to put some cheddar cheese and pickles on his. I usually have mine plain.

It's really easy. Feel free to adjust it to your liking.

Peanut Butter Chocolate Chip Cookies

Ah yes, the oft talked about cookies. These were the first cookies I ever baked by myself, and everyone who has ever come into contact with them will testify of their deliciousness. Stephan proposed to me mere minutes after tasting the batter. He was deprived of peanut butter cookies before we married because his dad and his brother are allergic to peanut butter. Now he can have all the peanut butter cookies he wants.

Here's the recipe I use.

Peanut Butter (Chocolate Chip) Cookies

1/2 cup butter
1/2 cup peanut butter
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 teaspoon vanilla
1 egg
1 1/4 cup white flour (you can use part wheat flour too)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chocolate chips (optional, and I recommend semi-sweet)

Cream the butter, peanut butter, egg, vanilla, and sugars together until light and fluffy. Add remaining ingredients and gently mix until all ingredients are combined. Dough should be soft, but not sticky. Stir in chocolate chips, if using. Roll into small balls (about 1 inch), roll in sugar, press down gently with a fork, and bake at 350 for 10-12 minutes. Cookies should only be slightly browned. Cool for 5 minutes on baking sheets and remove with a spatula to plates. Makes about 3 dozen.

Enjoy with a tall glass of milk :)

Recipe: Chicken Katsu

I've decided to post some recipes that I like to make. I posted one sometime in January, but I think I'll be a little more regular.

One of the first successful meals I prepared for Stephan after our marriage was chicken katsu. It's basically chicken that's fried Japanese style and served with ton katsu sauce (basically a Japanese barbeque sauce). Now, usually this dish is made with pork (called ton katsu), but Stephan cannot have pork because he has an intolerance to it.

Chicken Katsu

Chicken (I like using chicken breast tenderloins, or you can cut chicken breasts in half. The number depends on how many people will eat it)

1 tablespoon of flour per cutlet

1 egg per two cutlets

1/4 cup of panko per cutlet (panko is a must. It's Japanese bread crumbs. You can find it in most supermarkets these days in the Asian food aisle, and it's not too expensive)

Dip the meat into the flour, then the egg, and finally in the panko. Fry in hot oil (375 degrees, or HIGH), turning, until golden and fully cooked.

Serve with sticky white rice (sorry, brown rice simply will not work with this, don't even think about it) ton katsu sauce, and a vegetable. I highly recommend edamame (Japanese soybeans).

You can get tonkatsu sauce at some supermarkets, but not always. Your best bet is the Asian market. It's a thick brown sauce. Kikkoman is some of the best, but there is also Ikari. But warning: the Asian markets don't always have labels in English.