As warmer, longer days inspire us to linger outside and the school year winds down, family activities seem to demand more of our attention and we often have less time for meal preparation. For active parents, singles on the go, or seniors on a tight schedule, mealtime needs to be quick, fun, and tasty.

My family and I like to prepare Turkey Sloppy Joes with Sweet Potato “Fries.” Use lean ground turkey instead of the traditional ground beef and throw in some bell pepper, celery, onion, and a rich, zesty, and slightly sweet sauce, and these juicy sandwiches are sure to be a favorite for your bunch, too.

As an accompaniment, I serve Sweet Potato “Fries” that are actually made in a very hot oven. You may already be a fan of these nutrient-packed potatoes, but they can be a bit tricky when it comes to getting them crispy in the oven. This recipe requires soaking the peeled and cut sweet potatoes in cold water for at least 30 minutes and up to 8 hours (time permitting). This process will help rid the potato of some of its starch, thus allowing it to crisp up nicely with a dusting of flour, a hot oven, and quick turn midway through cooking.

If you prefer to fry them, the preparation is same up to the cooking part. When using a fryer, I recommend cooking the potatoes at 350 degrees for 2-3 minutes, then remove them from the oil and let them cool at least 4-5 minutes, then turn the heat up to 375 degrees and fry them again until crispy, about 4 minutes more.

Be sure to read this month’s tips on cooking with ground turkey. Making food to share with family and friends can be fun, but we have to be careful that we serve it safely.

Turkey Sloppy Joes

Ingredients:

2 pounds lean ground turkey

2 tablespoons canola or extra virgin olive oil

1 medium-sized yellow, sweet or red onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 stalks celery, split in half and diced small

1 cup ketchup

1 cup tomato sauce

2 tablespoons tomato paste

¼ cup water

2 tablespoons brown sugar

1 tablespoon mustard

1 tablespoon cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon celery seed

1 tablespoon paprika

2 teaspoons chili powder

Sugar to taste; adjust to desired sweetness while mixture is simmering

Salt and pepper to taste

6-8 hamburger buns, whole wheat or favorite type, toasted

Method:

In a nonstick skillet, heat oil and saute the turkey and onion for 5-7 minutes or until turkey is cooked through and no longer pink. Add the bell pepper and celery and cook for 2-3 minutes more. Stir in the remaining ingredients; simmer for 30 minutes, stirring occasionally and adjusting seasoning for desired flavor. Serve on buns with Sweet Potato “Fries” (recipe follows).

Sweet Potato Fries

Ingredients:

2 large sweet potatoes, washed, peeled

3-4 tablespoons canola oil

3 tablespoons flour

Salt and freshly ground black pepper to taste

Seasoning salt ingredients, for serving:

Stir together the following ingredients in a small bowl and set aside:

1 tablespoon sugar

1 teaspoon brown sugar

1 teaspoon chili powder

½ teaspoon cinnamon

Salt and pepper to taste

Pinch of cayenne pepper (optional)

Method:

Peel the sweet potatoes and cut in half lengthwise. Slice each half into 6 wedges or cut into large matchstick or “carrot-stick” shapes. Place cut potatoes in a large bowl, cover with cold water and soak 30 minutes or up to 8 hours. Drain and dry completely.

Preheat oven to 425 degrees F. Place a rimmed baking or cookie sheet in the oven to warm.

Remove the preheated baking sheet and carefully pour the canola oil onto the surface. Place the oiled tray back into the oven while preparing the next step.

Place flour, salt, and pepper in a brown paper bag or sealable plastic bag. In batches, add sweet potatoes and shake to coat, then remove from bag and shake again to remove excess flour.
Carefully remove hot cookie sheet from oven. Place potatoes on the sheet pan, being cautious of the hot oil and potential for splatter. Spread the potatoes out into a single layer. Give the potatoes a light spray of canola oil or other cooking spray and return sheet to oven. Cook potatoes for 15 minutes, turn once and finish cooking until crispy and golden, about 25-30 minutes total. Sprinkle with seasoning salt. Transfer to a platter or bowl and serve.

Sidebar: Good Advice and Safe Handling of Ground Turkey from EatTurkey.com
One of the most common microorganisms contributing to food-borne illnesses associated with turkey is the bacterium called Escherichia coli (E. coli). It is found in the intestinal tract of warm-blooded animals. Usually associated with ground beef, the organism can be found in ground turkey. E. coli is sensitive to heat and can be destroyed by thorough cooking. Here are some tips:

• Cook all ground poultry thoroughly. Because ground poultry can brown before disease-causing bacteria are killed, use a digital instant-read food thermometer to ensure thorough cooking. The thermometer should be inserted into several parts of the meat; the temperature should read 165ºF. Be sure to wash food thermometers in between tests.
• It is important to follow proper sanitation methods and avoid cross-contamination from equipment and utensils in the kitchen. After any contact with raw poultry, wash hands, cutting boards, counters and utensils with hot soapy water. Never place cooked ground poultry back on the unwashed plate that held raw meat.
• Keep raw poultry separate from ready-to-eat foods.
• Wash hands thoroughly with soap and warm water before handling raw poultry, after handling raw poultry and before touching anything else.
• Use a separate cutting board for preparing meats than you do for other foods

These tips and more information can be found at www.eatturkey.com/foodsrv/manual/safe1.html. You can also read up on other food safety topics from The Centers for Disease Control (CDC). The CDC website with current disease information is at http://www.cdc.gov/foodsafety/.

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