The weather has been chillier and damp the past few days, so this hearty, tasty, fall-spiced one-dish meal has been a sufficient belly warmer. Full of butternut squash, white sweet potato, red cabbage, ground beef, and flavorful spices, it’s a winning combination. Perfect for fall, in my opinion.
Also, this probably comes as no surprise, but the flavors are even more abundant the next day and the texture becomes a bit creamy too. The creaminess is a result of the squash breaking down more when reheated and stirred. The sweet potato holds together more since it’s starchier, but probably adds a dose of its own creaminess as well. Regardless, it’s legit.
Meanwhile, catch me next Wednesday, October 18 on KATU Afternoon Live! I’ll be making my pumpkin spice chocolate clusters that I shared last week. Stay tuned!
Cheers and enjoy!
- 2 lb grass-fed ground beef
- 1-2 tsp grass-fed ghee, butter, or other fat of choice
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 medium red cabbage, chopped
- 1 medium butternut squash, peeled and chopped into cubes
- 1 medium sweet potato, peeled and chopped into cubes
- Splash of chicken broth, homemade or high-quality store-bought
- 1 Tbsp apple cider vinegar
- 2.5 tsp ground turmeric
- 1.5 tsp cumin
- 1/2 tsp cinnamon
- Pinch of cayenne
- 2 tsp sea salt, plus more to taste, if needed
- Black pepper, to taste
- Melt ghee or other fat of choice in a large pot over medium heat. Add the onion and garlic, and sauté a couple minutes. Then, add the ground beef and cook until browned, about 5-7 minutes, breaking up the pieces with a spatula as needed.
- Next, add the cabbage and 1 tsp sea salt. Stir, cover, and cook over medium-low heat for 5-7 minutes.
- Add the butternut squash, sweet potato, broth, vinegar, turmeric, cumin, cinnamon, cayenne, remaining 1 tsp sea salt, and black pepper. Stir, cover, and cook for 10 minutes.
- Check sweet potatoes and squash with a fork and if need be, cover and cook for another 3-5 minutes. Taste and adjust sea salt, pepper, and spices as desired.
Yields: 6 servings
This dish is so good that I’ve made it twice already over the course of three days. It is so flavorful and has the comforting qualities of chicken soup. It is incredibly easy and quick to throw together too. I think it’s going to be a regularly occurring meal for us this fall and winter.
Meanwhile, Jesse and I are getting ready to depart Wednesday evening for LA, where we’ll reside for 10 days to complete a week-long training with Jill Miller of Yoga Tune Up. We’re excited, but a little nervous too because it’s going to be a lot of work (but, good work!).
Update: Watch the replay HERE of me making this recipe on KATU Afternoon Live on January 9, 2016!
- 2 Tbsp grass-fed butter or ghee
- 1/2 yellow onion, chopped
- ~1.5 lb boneless skinless chicken breasts and/or thighs, cut into pieces
- 2 large carrots, peeled and sliced
- 1 medium-large head of green cabbage, chopped
- 1 tsp ground cumin
- 2 tsp ground turmeric
- 2 tsp sea salt
- Black pepper to taste
- Melt butter or ghee in a large pan over medium heat. Add the onion and carrots, and stir to coat. After a minute, add the chicken pieces and 1 tsp of the sea salt. Continue to cook until the chicken is mostly browned, but still has some pink to it.
- Pour chicken mixture into the slow cooker with the cumin, turmeric, remaining 1 tsp sea salt, black pepper and cabbage. Stir well.
- Place lid on slow cooker and let cook on low for 4 hours. If you’re home, I recommend stirring halfway through the cooking time, but it’s not critical and nothing to fret over if you can’t do so.
Yields: ~3-4 servings
Note: I’ve since tried this recipe with the addition of sweet potato and also really like it that way (if using, add to slow cooker with the cabbage and spices). I’ve used one medium-large sweet potato and found that it was enough.
Summer is nearly here, though the weather has been pretty nice in Portland for quite some time now. We finally cleaned our little grill and got it in tiptop shape for summer. Since then, we’ve been making burgers regularly and love eating this coleslaw alongside. I’ve actually made it twice in less than one week (it makes a big bowl too). We’ve eaten it mainly with burger patties, but with chicken too, and I even ate it with eggs and sausage the other day. It seriously tastes good with nearly everything! I’m a big fan of it.
Be sure to taste the dressing as you go and adjust the flavors to your liking. The coleslaw tastes even better the next day and the flavors are more abundant. Also, I recommend making the homemade mayo with avocado oil for this salad, as the flavor is a little more neutral (though the macadamia nut oil version in my recipe link is awesome).
- 1 medium head cabbage, shredded or thinly sliced
- 2 large carrots, grated
- 2/3 cup homemade mayo or Primal Kitchen Mayo
- 2.5 Tbsp white wine vinegar
- 1-2 Tbsp raw honey
- 1.5 tsp dried mustard or 1 Tbsp Dijon mustard
- 1 tsp + 1/4 tsp celery salt
- Sea salt and black pepper to taste
- Place cabbage and carrots in a large bowl. In a separate medium-sized bowl, mix together the mayo, vinegar, raw honey, mustard powder, celery salt, sea salt and pepper. Taste and adjust flavors as desired.
- Pour dressing over cabbage and carrots, and mix well to coat.
- Place in fridge to chill for at least an hour, but longer if possible. Taste and add more sea salt and/or black pepper, if needed.
Anyone else relieved that it’s Friday? Whew, I sure am. It’s been a tiring week with a little different change of pace. It was good though, but I’m ready for some downtime tomorrow and sleeping in (I was up around 5:30 a.m. every morning this week).
Anyway, It’s been a while since I’ve shared a curry recipe, so I figured it was about time again. Not only that, but I had a craving for it. This one is a stew, so it’s thicker and less creamy than some of the other regular curry recipes I’ve made, but it’s so, so delicious. It’s think it’s best eaten as is, but if you want to, you can eat it over spaghetti squash, zucchini noodles or cauliflower rice. Whatever floats your boat.
I had the hardest time photographing this dish because the neighbor’s cat, Meg would not leave me alone. She was up on the deck going crazy, and really wanted to get her paws on the stew. She also had a fire in her eyes and kept clawing the deck posts like a mad cat. I had to sneak back into the house fast, so she wouldn’t get through the door and wait for her to go away. Once I came in, she sat directly in front of the door, crying (see picture below). Our cat, Dutch actually saw her through the patio door and threw a fit, which ended up scaring her away. In the end, I was able to quickly get back outside and snap a few photos. Cats are so silly.
- 1/2 Tbsp coconut oil
- 1/2 large red onion, sliced into half moons
- 2 garlic cloves, minced
- 1 lb pork stew meat
- 1/2 medium butternut squash, peeled, seeded and cut into cubes (about 2 cups)
- 1/2 large head green cabbage, chopped
- 1/2 cup full-fat coconut milk, plus a little more if needed or desired
- 1 Tbsp Thai red curry paste
- 1 tsp curry powder
- 1 Tbsp coconut aminos
- 1/4 cup chicken broth, preferably homemade
- 1/4 tsp paprika
- Pinch of cayenne pepper
- Sea salt and pepper to taste
- Melt coconut oil in a large pan over medium heat. Add the onion and garlic, and saute a few minutes, until onion is softened. Remove from heat and place in the bottom of your slow cooker. Then, add the butternut squash cubes.
- In the same pan you cooked the onion, add the stew meat and season to taste with sea salt and pepper. Brown on all sides over medium heat, about 6-7 minutes total. Then, remove from heat and add to the slow cooker.
- In a mixing bowl, whisk together the coconut milk, curry paste, curry powder, coconut aminos and paprika. Once smooth, add to the slow cooker and stir. Then, add the broth and stir again.
- Place the chopped cabbage on top and stir slightly. Don’t worry about getting all the cabbage mixed through though, as it will soften with cooking.
- Cook on low for 6-7 hours or high for 4-5. Serve with a garnish of fresh cilantro, if desired.
Yields: ~3 servings
The weather has definitely transitioned to fall here in Portland and this has made me really excited about Autumn’s bounty. The squashes, apples and pumpkin everything, along with pretty colors, dancing leaves and smell of warm spices. I definitely love summer, but fall is so magical and cozy. Not only that, but it gets us into the holiday season, which I absolutely adore.
With that said, I tossed together this fall-inspired saute the other day. It’s sweet and smoky with warm cinnamon spice. It makes for a delicious side dish, and I think it would pair especially well with chicken or turkey. Hope you enjoy it!
- 5 strips good quality peppered pork bacon, chopped
- 1 medium beet, chopped into cubes
- 1 large apple, chopped (I used braeburn)
- 2 dried Turkish figs, chopped
- 1/4 large green cabbage, chopped
- 1/4 cup bone broth
- 1 tsp apple cider vinegar
- Himalayan sea salt to taste
- 1/2 tsp cinnamon
- Heat large skillet over medium heat. Add the chopped bacon and stir. Continue to cook for a few minutes, until bacon starts to sizzle and crisp up.
- Next, add the chopped beet and stir. Continue to cook for about five minutes over medium-low heat. Then, add the apple, dried figs, bone broth, vinegar, sea salt and cinnamon. Stir well and cook another two to three minutes.
- Add the chopped cabbage and stir. Season to taste with more sea salt, if desired.
- Once the cabbage has wilted down a bit and the beets are tender, remove from heat and serve.
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Curry and slow cooker meals are among my favorites, and here’s yet another one I’ve added to my list. I don’t know what it is, but I can never seem to get enough. It doesn’t matter what time of year it is either — I’ll eat this on a hot summer day and be happy as a clam.
Meanwhile, keep a watch out on my blog for details about a giveaway, which is coming soon! It’s been a long time since I’ve done one, so I’m pretty excited about it! Plus, the prize is awesome…tasty too. I also have a guest post coming soon, so keep your eyes peeled for that as well.
Anyway, I’m keeping it short and sweet today, so that’s all I’ve got for you. As Jason Seib says, “Go forth and be awesome.” Happy Tuesday, folks!
- 1 Tbsp grass-fed beef tallow or other fat of choice
- 1 yellow onion, cut into large pieces
- 1 jalapeno pepper, seeded and chopped (leave more seeds if you want it spicier)
- 3 cloves garlic, finely chopped
- 1 lb grass-fed beef stew meat
- 2 carrots, chopped into 1/2″ pieces
- 1/2 large head green cabbage, chopped
- 2 Tbsp curry powder
- 1 tsp smoked paprika
- Dash of cayenne pepper
- 1 tsp sea salt or to taste
- 1/4 cup chicken bone broth
- 1-1/4 cup full-fat coconut milk
- Melt tallow in a large pan over medium heat. Add the onion, jalapeno and garlic. Stir to coat everything in the fat and saute a few minutes, until onions are soft.
- Once done, pour the onion mixture into the bottom of a slow cooker. Then, add the beef stew meat and chopped carrots on top.
- In a small bowl, mix together the curry, smoked paprika, cayenne and sea salt. Add to the slow cooker and toss with the meat and veggies, until well coated.
- Pour coconut milk and broth over top and stir. Place chopped cabbage on top of everything and then cover the slow cooker with the lid. Set on low for 6-7 hours or high for 4-5 hours.
- Halfway through, give everything a stir and then replace lid to finish cooking.
Yields: 3-4 servings
Remember the sirloin curry I mentioned in Monday’s post? Well, here it is, as promised! If you don’t already know, I have a weakness for curries and just can’t seem to get enough. Curries are often one of my defaults and always seem to satisfy. I guess I have a big place for curries in my heart. I prefer to eat my curry over zucchini noodles, but cauliflower rice works too. Heck, you can really eat it on top of any vegetable.
On another note, I have some fun things planned this weekend. Tomorrow starts out with some time at Clackamas Physical Conditioning with Jason Seib and then afterward, Jesse and I are having lunch at Dick’s Kitchen with a friend of ours (also a client of Jesse’s) and her husband, who we’ll be meeting for the first time. They’ve never eaten at Dick’s, so they’re in for a real treat! I always look forward to a good grass-fed burger there. When I was there last a few weeks back, I had my first experience with an elk burger and it was fantastic. It did not disappoint.
Aside from that, Jesse and I both work briefly Sunday morning and then talked about going for another round of blueberry picking later in the day. We might not pick as much as we did a couple weeks ago (15 lb), but want to get at least half that amount. We want to add to our supply in the freezer, but keep a little bit more out for eating this time around.
Also, I wouldn’t mind going back to Reverend Nat’s Hard Cider taproom in our neighborhood and having another cider. This sounds like a good Saturday thing to do, after a nice long walk . Jesse, if you’re reading this, it’s a big hint.
Oh, and get this, I have jury duty on Monday and Tuesday. I was summoned a few weeks back. I’m not really looking forward to being confined and sitting all day, but hopefully I’ll get out early or won’t be a fit for the case. I won’t find out until they do the questioning that first day though. If I do have to stay, I’m at least hoping for an interesting case!
What are your plans for the weekend? Have you ever served for jury duty?
- 2 tsp coconut oil
- 2 cloves garlic, minced
- 1/2 large yellow onion, sliced in half moons
- 1 jalapeno, seeded and chopped
- 1 lb petite top sirloin, thinly sliced
- 1 13.5 oz can full-fat coconut milk
- 2 Tbsp + 1 tsp green curry paste (I use this brand)
- Pinch of cayenne pepper
- 1 Tbsp coconut aminos
- 1/2 small head cauliflower, cut into medium-sized florets
- 1 large carrot, chopped
- 1 8 oz can bamboo shoots, drained
- 2 Tbsp fresh basil, chopped (use Thai basil if you can find it)
- Sliced green onions, optional
- Melt coconut oil in a large skillet or wok over medium heat. Add the garlic, jalapeno and onion. Saute a couple minutes and then add the sliced sirloin. Continue to saute for a few minutes, stirring occasionally.
- In a medium bowl, whisk together the coconut milk, curry paste, coconut aminos and cayenne. Add to the pan with the meat and onion mixture, and stir.
- Add the carrot, cabbage and cauliflower and stir. Bring to a simmer over medium-low heat and cook for 5 minutes or so, stirring occasionally.
- Next, stir in the bamboo shoots and stir. Once heated through, mix in the chopped basil.
- Serve straight up or atop of zucchini noodles. Garnish with green onion, if using.
Yields: 4-5 servings