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I love playing with recipes. I love new twists on old favorites. I love updating my recipes to include new techniques as the science is made available and we can increase the nutrition of our foods.
These two recipes are ones that are FUN and delicious! Wardeh Harmon of GNOWFGLINS presented beloved favorites made more “traditional” by using new science to support older methods. So “new” and “old”, Sloppy Joes and Whole Grain Sourdough English Muffins were on the menu as well as organic raw carrots and romaine lettuce.
When we evaluate a recipe for acceptability in the Haycraft recipe file, we each decide on a rating. These two recipes received a high “4 out of 5 stars” and received a big thumbs up from a teenage boy visiting us for lunch. In my book, that a whopping success – for both these recipes.
We made some slight changes to the recipes for taste, but pretty much followed the recipes.
The English Muffins were easy and delicious and the Sloppy Joes were raved over. Give them both a try and see if your family loves them as much as ours did.
ERIN’S SOURDOUGH ENGLISH MUFFINS
By Wardeh Harmon of GNOWFGLINS
2 pounds grass-fed ground beef (or ground buffalo)
1 onion, diced
3 cloves garlic, diced
4 cups cooked lentils (see instructions for cooking dry beans, or see below)
1 to 1-1/2 cups good water
1 can tomato paste (plus another half can if you’ve got it to spare)
2-1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
1/4 cup raw honey, plus additional by the tablespoon if you like this sweeter
desired sandwich garnishes: sliced onions, sliced tomatoes, sliced cheese, sliced olives, etc.
Start soaking 2 cups of dry lentils the night before in 4 cups of warm water, along with 2 tablespoons of acid such as whey, lemon juice, or raw apple cider vinegar. The next day, drain and rinse the lentils. Put the lentils and 4 cups of fresh water in a pot. Bring it to a boil, and let simmer until the lentils are tender, about a half hour (more at high elevations). Drain the lentils. Let cool, then store in the refrigerator until needed.
Put the ground beef in a 4 to 6 quart stock pot. Over medium heat, brown the beef. Add onions and garlic. Saute until soft. In a 4 cup measuring cup, whisk together: water, tomato paste, sea salt, pepper, olive oil, and honey. Add sauce mixture to meat, along with cooked lentils. Cover and let simmer for 20 minutes. Adjust seasonings to taste. Turn off heat.
Scoop onto bread of choice (might I again recommend Erin’s wonderful sourdough English muffins?), along with garnishes and serve. Enjoy!
Wardeh (“Wardee”) Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They live on five and a half gorgeous wooded acres, which they are in the process of turning into a productive homestead. Wardeh’s passions are healthy cooking and sewing practical wool garments, although she loves to create just about anything from scratch, should the mood hit right. Wardeh teaches traditional and natural cooking skills and principles at GNOWFGLINS eCourse. Her family blog is Such Treasures.
About Vickilynn Parnes
