18.2.2016 | 01:50
Some days (okay, yeah, a lot of days), I just want to prepare supper in one pot or pan, especially during the cold months. Summertime, I can put a salad together and no pots or pans needed.
But it’s not summer right now, more’s the pity! Warmer weather is on the way, though. That’s my story, anyway….
I’d come across a little tidbit of information on the subject of food combining – if everything’s cooked in the same pot (or pan), the foods all fight it out among themselves before being served and eaten.
So, the other day I was mulling possibilities with a package of stewing beef cubes that we’d gotten from our meat CSA some weeks back, and Diane suggested sautéing along with some vegetables.
That’s my cue to go check the refrigerator for veggie options. Cauliflower. Carrots. Kale. Next, time to hit the pantry for the spices. Since I’m using one of our cruciferous friends, which can be a little challenging on the digestion, I pulled out a spice blend I recently put together of fennel, ginger, chamomile and peppermint. Along with a little Himalayan pink salt and coconut oil, a cast-iron skillet, and I was ready to go.
As soon as the meat thawed.
Fortunately, this was all in the thinking / prep stage a few hours before supper, so thawing was no big deal.
Back to other tasks while the package of meat did its thing.
I’m thinking we had a slice of paleo bread with nut butter and a little chocolate to round out the meal.
Plus, the beauty of this is you can use whatever vegetables you have to hand or whatever suits your fancy. Broccoli, green beans, bell peppers….
Or substitute tempeh for the beef.
Stew Beef and Veggie Saute
Ingredients (serves 3-4)
1 lb. package of stewing beef
½ head of cauliflower, chopped
5-6 medium sized carrots, sliced
½ bunch of kale, roughly chopped
Seasoning mix of equal parts chamomile, fennel, ginger, peppermint (I had mixed 1 Tbsp of each a week or so ago, to keep on hand)
Sea salt or Himalayan pink salt to taste
1-2 Tbsp coconut oil
Heat coconut oil in large pan/skillet on medium-high heat. Once heated, add beef and sauté until browned on all sides and smaller pieces are cooked through. While the oil and meat are heating, chop vegetables. Add carrots, cauliflower and seasonings and continue to cook, stirring regularly, approximately 10 minutes. Add kale and continue stirring, until leaves have wilted.
Remove from heat and serve.
Suggestion: serve over rice or quinoa, or add either to the mixture around the same time as the kale.