Atomic Cabbage Joe

     Ah, the venerable Sloppy Joe. What kid hasn't had his parents crack open a can of Sloppy Joe mix and stir it in with some greasy ground beef? My parents, now that I think of it. Sloppy Joe was always something served in junior high cafeterias or grimly eaten in my first apartment. The time has come to update that meal. Enter the Atomic Cabbage Joe. This is a recipe I slightly modified from one of my many slow-cooker cook books. It called for barbecue sauce. I happened to have a particularly volatile batch of home made sauce with jalapeno peppers. The result was a taste sensation. It also caused some phenomenal gastrointestinal distress due to the powerhouse combo of cabbage and hot peppers. Give it a try and see what you think. As always, notes and changes are in blue.

Atomic Cabbage Joe
modified via Fix It and Forget It Lightly

Ingredients

• 1 pound ground turkey
• 3 cups shredded cabbage
• 2 cups barbecue sauce (if you're not a huge pansy, use the recipe for BBQ Jalapeno and Onions)

Directions

1. Brown turkey in a pan; drain.
2. Load cabbage, turkey and sauce in a slow cooker.
3. Cover and cook on LOW for 4-5 hours

Good Times!

Couscous and Vegetable Salad via 400 Calorie Fix

     If this week's weather is any indication, the summer is going to be horrifyingly hot and humid. If you're like me, on days like this you want to run the stove as little as possible. When the weather gets like this I also don't want super heavy meals. Like I said last week, salads are a great alternative. This week's recipe comes from the book 400 Calorie Fix. This particular recipe is about as healthy as you can hope for. A 1-1/2 cup serving is only 260 calories. If you wanted to bulk it up, you could add some tuna or chicken.

Couscous and Vegetable Salad
via 400 Calorie Fix

Ingredients

• 1-1/2 cups water
• 1/4 teaspoon salt
• 1 teaspoon + 1 tablespoon olive oil
• 1 cup whole wheat couscous
• 1 can (15 ounces) chickpeas, rinsed and drained, 3 tablespoons of liquid reserved
• 1/2 cup frozen peas, thawed
• 1 medium carrot, coarsely shredded
• 1 small tomato, chopped
• 1 small red or yellow pepper, chopped (we went with red. The wife's not a huge fan of green peppers)
• 2-1/2 tablespoons currants (we didn't have any. We also weren't sold on currants being a good idea in here)
• 2-1/2 tablespoons finely chopped fresh chives
• 1-1/2 tablespoons pistachios or pine nuts (we used pistachios. Any time we have a choice between pistachios and pine nuts, I'm using pistachios)
• 1-1/2 tablespoons lemon juice (spring for a fresh lemon here. The bottled stuff doesn't have the fresh taste you want in this dish)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• Angostura Bitters (optional)

Directions

1. Bring water, salt and 1 teaspoon of the oil to a boil in a medium saucepan over high heat. Stir in the couscous. Remove from heat and cover. Let stand for 5 minutes or until liquid is absorbed. Fluff with fork.
2. Transfer the couscous to a large bowl. Add the chickpeas (setting aside the liquid), peas, carrot, tomato, pepper, currants (not for me), chives and nuts. Toss gently until mixed.
3. Whisk together lemon juice, thyme oregano, bitters, reserved chickpea liquid and remaining tablespoon of oil in a small bowl (why do recipes always make restrictions on bowl size? What if I wanted to use a big bowl for this? Who's going to stop me. I'll tell you straight up, I used a medium sized bowl. I have no regrets). Mix and pour over the salad. Toss to mix well. 
4. Cover and refrigerate for 30 minutes to blend the flavors.

Good times!