The June 2011 issue of Cooking Light is sure getting a workout! We made two recipes from it this week alone. The biggest reason for turning to Cooking Light this week was that I was making out the shopping list late Sunday afternoon, after our camping trip, and couldn't bear to put too much thought into meal planning this week--the June issue was out, so I went with that.
Lucky for us, the two meals we made were fabulous, and I've been telling lots of people about them. The first was Beef and Mushroom Sloppy Joes. Before I really got into the recipe, I figured they would be mostly beefy sloppy joes, with some mushrooms mixed in (which is just the way I like my sloppy joes). But, as I made the meal, I realized that they were made mostly of cremini mushrooms and just a small amount of beef--but they still taste really beefy.
The recipe was super easy, as it's one of the issues 20-minute-cooking meals. I find these meals always take a bit longer than those 20 minutes, though, when you have to chop vegetables and prepare things (granted, the recipe calls for pre-chopped onion and pre-sliced mushrooms, but those types of foods are often more expensive).
I followed the recipe just about exactly, except I subbed dried oregano for the fresh and added a bit more hot sauce (and, really, I should have added more!). The recipe says this makes four servings, but we got six out of it.
All in all, the sloppy joes were really, really good--Nate (Mr. Steak himself) took a bite before I even picked mine up, and he immediately said, "OH, this is good!" It's the type of meal in which you forget you're not really eating much meat.