Cookin' With Carol: October 2008

Sloppy Tom Sandwiches, Serves 6

Here’s a variation on a traditional favorite using ground turkey. These sandwiches are best served open-faced and with a fork because they certainly live up to their name!

1 tablespoon olive oil
1 pound ground turkey breast
1 green bell pepper, diced
1/2 onion, diced
1 (15-ounce) can pinto beans, with juices
8 ounces tomato sauce
1/3 cup barbecue sauce
1/2 teaspoon chili powder
Salt and pepper to taste
6 sandwich rolls for serving

In a large skillet, heat olive oil over medium heat. Add turkey breast and cook for 8 to 10 minutes, or until no longer pink in the center, stirring to break up the turkey. Add bell pepper and onion and sauté for 3 to 5 minutes, or until tender, stirring occasionally. Transfer turkey mixture to a slow cooker and add the remaining ingredients (except for the sandwich rolls). Cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours, or until flavors have blended. To serve, spoon filling into the sandwich rolls.

(Air date: Oct. 25, 2008)

German Potato Salad, Serves 8

Enjoy a taste of Oktoberfest now and throughout the year. This is a perfect side dish that goes nicely with chicken, brats, burgers, or pot roast.

1/4 cup diced bacon
1/2 onion, diced
1/2 red bell pepper, sliced
1 tablespoon flour
1/2 cup water
1/4 cup white wine vinegar
1 tablespoon sugar
1/2 teaspoon celery seeds, crushed
2 pounds cooked potatoes, peeled and sliced
2 hard cooked eggs, sliced
1 tablespoon chopped parsley

In a large skillet, cook bacon over medium heat until bacon is browned. Add onion and red bell pepper and sauté for 4 to 5 minutes, or until tender, stirring occasionally. Add flour; cook and stir for 1 minute, until flour is absorbed. Add water, vinegar, sugar, and celery seeds (and salt and pepper to taste, if desired). Bring to a simmer over medium-high heat and cook for 1 to 2 minutes, or until sauce is thickened. Add potatoes, eggs, and parsley, remove from heat, and stir until combined. Enjoy!

Notes: To cook potatoes, boil (in their skins) in a saucepan with water to cover for 45 minutes to 1 hour, or until tender when pierced with a sharp knife. Peel when cooled.

(Air date: Oct. 18, 2008)

---

Quick-Cook Pasta and Vegetables, Serves 4

Hereʼs a quick and easy meal for busy weeknights.

4 ounces wagon wheel pasta
8 ounces green beans, ends trimmed
4 plum tomatoes, diced
1 cup chopped artichoke hearts
1/4 cup basil leaves
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Add green beans during last 6 minutes of cooking time, cook until pasta is done and beans are tender-crisp. In a medium bowl, stir together tomatoes, artichoke hearts, basil leaves, olive oil, balsamic vinegar, and grated Parmesan cheese. Add pasta and green beans and stir to distribute ingredients evenly.

(Air date: Oct. 11, 2008)

---

Pork Tenderloin with Apples and Red Cabbage, Serves 4

Here's an easy meal that combines flavors that complement each other deliciously!

2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin
1 tablespoon olive oil
1/2 onion, thinly sliced
1 apple, peeled cored and chopped
4 cups red cabbage, shredded
1/2 cup orange juice

Preheat oven to 375°F. In a small bowl, stir together Dijon mustard, balsamic vinegar, thyme, salt, and pepper. Brush mixture over pork tenderloin. Bake for 35 to 40 minutes, or until an instant-read thermometer reads 155°F when inserted in the center of the pork. Meanwhile, heat a large saucepan over medium-high heat, add olive oil, and swirl to coat the pan. Add onion, apple, and red cabbage, and sauté for 2 to 3 minutes, or until vegetables are tender-crisp. Add orange juice and simmer, covered, for 10 minutes, or until vegetables are tender. Let pork rest 10 minutes before cutting into thin slices. Serve sliced pork tenderloin with apples and red cabbage on the side.

(Air date: Oct. 4, 2008)