Good morning!
Although it’s probably late afternoon when you’re reading this, I’m writing it at 6AM, when the house is quiet and the kids are still sleeping. It’s the one time of day during the summer when I can work without interruption. I don’t mind getting up early in the summer. The light and warmth are slowly building and the day feels full of promise.
While I sit here in the quiet, I’m also working on my grocery list for the long weekend leading up to the 4th of July. I’m trying to keep it simple, but I also want to be eating good food.
On the 4th of July, our menu is usually basic holiday fare: burgers, corn and watermelon. For dessert, the kids and I have a tradition of making a simple red, white and blue trifle. We layer bite-sized pieces of white cake with whipped cream, strawberries and blueberries in a large glass bowl. For the cake, we make either boxed angel food cake or Smitten Kitchen pound cake, substituting almond extract for the cognac.
What are you planning to cook this weekend? You can share in the comments, or email me at jenny@kitchenskip.com
Another great option for the 4th is pulled pork, and this recipe for Instant Pot pork butt is a winner. It’s easy, flavorful and can feed a crowd.
If you’re looking for a vegetarian main course, consider lentil Sloppy Joes, made in either a slow cooker or Instant Pot. It’s another easy, hands-off recipe that can feed a crowd.
Everyone I know who grew up eating Sloppy Joes has a connection to the Midwest. If you don’t have a connection to the Midwest, you might make Sloppy Joes simply because you’ve seen the recipe on a list of easy (and filling) family dinners.
That’s not false advertising; Sloppy Joes are easy and filling and should always be made in large batches so you can freeze half for later. Traditional Sloppy Joes are basically ground meat and onion with a tomato product (often tomato sauce + ketchup), mild spices and pinch of sweetness.
While I would never turn down a ground beef Sloppy Joe that was offered to me, it’s not a meal that I ever make for my family. Although we’re not vegetarian, we’ve become less of meat-eating family over the years.
Which isn’t to say that my kids regularly beg me to make these lentil Sloppy Joes. Lentil Sloppy Joes are more of a “Mom’s Choice” dinner, when I get to make what I like, and the kids sometimes eat it and sometimes don’t (which is why I also serve French fries or potato chips on the side).
But! You should definitely try this recipe if lentils are your thing. Lentil Sloppy Joes steal all of the comforting flavors from regular Sloppy Joes but use protein-rich lentils instead of ground meat. It can be made in a slow cooker or an Instant Pot and leftovers taste even better the next day.
How to Serve Lentil Sloppy Joes
Toast hamburger buns or bread under the broiler with butter and garlic powder, for crunchy, garlic bread flavor. Scoop the lentils onto the bread. Seriously consider melting cheese on top. Serve with a pickle and potato chips on the side.
Serve the lentils in a bowl with a crunchy cabbage slaw and brown rice.
Spoon the lentils over polenta with a dollop of sour cream
Add the lentils to burritos.
Recipe Tips
This recipe makes a big batch of lentils, so if you’re the only lentil lover in the house you’re going to end up with a lot of leftovers. I always end up freezing small portions, which I use for my lunches throughout the month.
If you don’t think your family can handle 100% lentils, you can go halfsies and add some ground meat to the recipe (beef, turkey or chicken). Saute the ground meat first, before adding it to the slow cooker or Instant Pot.
This recipe is vegetarian but not vegan, only because of the Worcestershire sauce. You can easily make it vegan by using a brand of vegan Worcestershire sauce, like Annie's.You can also use soy sauce instead of Worcestershire sauce, but it doesn't have quite the same flavor.
Dinner Last Week
I’m always curious about what other families are eating. Aren’t you? Here’s what my crew ate last week.
Monday: Impossible Meat with sautéd mushrooms, marinara sauce and spaghetti. I’ve had this dinner on semi-regular rotation as a vegetarian meal, but we’re liking it less and less. I think the novelty of plant-based meat is wearing off.
Tuesday: Grilled pork chops, steamed potatoes, salad
Wednesday: Greek salad, hummus, pita bread
Thursday: I was tempted by a cookbook recipe for Feta Pie, which is basically spanakopita in a casserole pan. It ended up being a time consuming recipe and the results were so-so. Sigh.
Friday: Sorin and I walked to a local bar for Happy Hour. On our way home we picked up tacos from a neighborhood taco truck. Perfect Friday night!
I’m still paging through Vegetable Kingdom by Bryant Terry, enjoying the wisdom and inspiring recipes I’m finding on the pages. I haven’t actually cooked any of the recipes yet but I’ll probably try one or two, like barbecue carrots with slow-cooked white beans and Memphis coleslaw.
Some of the vegan recipes in this cookbook are simple and some are more complicated, best suited for people who have a little bit of extra time, energy and headspace to try something new. I’d love to eat all of the food in the cookbook, if only someone else were cooking it for me!
We don’t have any set plans for the holiday weekend yet, but some possibilities include a trip out to the beach, a family bike ride and hopefully a BBQ with friends.
In Los Angeles, fireworks are illegal but you wouldn’t know it by the astounding fireworks show that happens spontaneously across the entire city every year. We have a perfect view from our living room window, so that’s where we’ll be sitting on Tuesday night.
Hope you have a fun weekend,
Jenny
P.S. A great way to show your support is by hitting the heart button to “like” this newsletter. Thanks, and happy 4th!