Paleo in PDX

Wow, the days and weeks are just flying by — it’s already Friday again! A week from now, it will be the eve of my wedding reception back in Michigan. It will be so fun and nice to celebrate on a larger scale with family and friends. Jesse and I are looking forward to it, along with some time back home in general.

Anyway, I know this recipe isn’t too easy on the eyes, but I swear it’s packed with flavor! Remember, you can’t judge a book by it’s cover anyway. The stew is well-spiced with a bit of creaminess from both the butternut squash and coconut milk. The squash actually breaks down a little and thickens the sauce, in addition to adding the creamy element. The garnish of chopped almonds is optional, but I highly recommend it, as the crunch is extremely satisfying. I feel like I’ve been adding sprouted almonds as a garnish to just about everything lately — probably because I have some on hand.

Also, don’t forget to enter the Paleo Wraps giveaway if you haven’t already! You have until this Sunday!

Ingredients:

• 1 lb ground buffalo
• 3 Tbsp grass-fed ghee
• 1 poblano pepper, seeded and chopped
• 1-inch piece fresh ginger, grated
• 2 cloves garlic, minced
• 2 tsp cumin
• 1-1/4 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cardamom
• Pinch of cayenne
• Sea salt and pepper to taste
• 10 oz bag frozen butternut squash
• 2/3 of a 14.5 oz can full-fat coconut milk (make this with the leftover milk!)
• 3 cups kale leaves, stemmed and torn
• Sprouted raw almonds for garnish, optional

Directions:

1. Melt ghee in a large pan over medium heat. Add the ginger, garlic and poblano pepper. Stir for 1-2 minutes.
2. Combine all the spices (including sea salt and pepper) in a small bowl. Then, add the spices to the pan. Reduce heat to medium-low and stir well, to prevent spices from burning. Once incorporated into the ghee, add the ground buffalo. Break up the meat with a spatula and continue to cook, stirring occasionally.
3. Once the meat is browned, after 5-7 minutes, add the frozen butternut squash and stir, breaking up the squash with a spatula.
4. After a minute or so, add the coconut milk and stir. Continue to cook for about 5 minutes.
5. Then, add in the kale leaves and stir. Once kale has softened, remove from heat. Serve garnished with almonds, if desired.

Yields: 3-4 servings