Spiced Beef Stew with Cabbage, Butternut Squash & Sweet Potato

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!

Ingredients:

  • 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

Directions:

  1. 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.
  2. Next, add the cabbage and 1 tsp sea salt. Stir, cover, and cook over medium-low heat for 5-7 minutes.
  3. 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.
  4. 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

 

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Spanish “Rice” and Chicken Bowl

Spanish rice 2

Spanish rice is something I enjoyed growing up and a recipe I kinda forgot about until recently. My mom used to make my Great Aunt Leona’s recipe and baked it inside of bell pepper halves. I was never a fan of the bell pepper part as a kid, but loved the rice. I’m sure this recipe would work well stuffed and baked inside a bell pepper too, but I didn’t opt for that since bell peppers really do not agree with me (or my husband). You could just add some bell pepper to the pan if you want that flavor, but don’t want to bother with the baking part. Then, everything still stays in one pan!

Meanwhile, mark this recipe as an easy weeknight go-to. It’s a complete meal that comes together quickly and tastes marvelous. And, again, it’s all in one pan. I hope you enjoy this twist on Spanish rice and if you do, give me a shout-out in the comments or on social media!

Cheers!

Ingredients:

  • 1 Tbsp grass-fed ghee, butter, or other fat of choice
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 boneless skinless chicken breasts, cut into 1-inch pieces
  • Sea salt and black pepper, to taste
  • 1 Tbsp homemade vegetable bouillon
  • 1 tsp chili powder
  • 16 oz bag cauliflower rice
  • 1 cup unsweetened, no salt added tomato sauce (I used this one)
  • 1/2 cup cherry tomatoes, sliced in half
  • Dried oregano, to garnish

Directions:

  1. Melt ghee in a large pan over medium heat. Add the onion and garlic, and sauté for a couple minutes. Then, add the diced chicken, and season to taste with sea salt and pepper. Continue to cook chicken for several minutes, until browned.
  2. Reduce heat to medium-low and add the cauliflower rice. Season to taste with a bit more sea salt and pepper.
  3. While cauliflower is cooking, combine the tomato sauce, chili powder, and homemade vegetable bouillon in a small bowl. After the cauliflower has cooked for a couple minutes, add the tomato sauce mixture and cook for another 1-2 minutes.
  4. Lastly, add the cherry tomatoes and stir. Remove from heat and garnish with dried oregano.

Yields: 2-3 servings

Chicken Sweet Potato Noodle Bowl

This recipe is simple good, and makes for an incredibly quick and easy meal. And, all in one dish too. It also features homemade vegetable bouillon powder and will leave you with leftovers to store in your pantry (so you can easily make this recipe again!). The homemade bouillon came about because I wanted a concentrated broth flavor, but didn’t want to add a ton of liquid. In my quest, I realized that there are no high-quality bouillon cubes/powder out there (at least not that I’ve seen), so plan B was to make my own. It is incredibly easy to make too.

In a sense, this recipe kinda reminds me of ramen noodles, mainly because of adding the concentrated seasoning to a bowl of “noodles.” I definitely ate my fair share of those back in the day, but really…who didn’t? They were super salty (and MSG-laden), brothy, quick, cheap, and yielded a huge bowl of noodles. I guess you could say this recipe is ramen noodles, but with a 360-degree, health-ifed turn! Anyway, all you need to know is that it is delicious. We ate ours with a side of steamed buttered broccoli and it was fantastic.

Cheers and enjoy!

P.S. I went back on KATU Afternoon Live yesterday and talked about my three popsicle recipes that I recently featured on here. Watch the replay of the segment HERE.

For the vegetable bouillon powder:

  • 1/2 cup large flake nutritional yeast (I like this brand)
  • 1 Tbsp dried minced onion
  • 1/2 Tbsp sea salt
  • 1 tsp granulated garlic or garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp paprika
  • 1/2 tsp celery seed
  • 1/2 tsp dried sage
  • 1/4 tsp ground turmeric
  • Black pepper, to taste

Combine all ingredients in a food processor or blender. Pulse until mixture turns into a fine powder. Store in an airtight container. You may have to experiment with ratios, depending on your taste, but I recommend 1-3 tsp to 1 cup boiling water to turn this into broth. Great to use as a powder for flavor too, as seen in the recipe below.

For the noodle bowl:

  • 1 Tbsp grass-fed butter or ghee
  • 1 medium-large sweet potato, spiralized into noodles (or buy a package of pre-noodled sweet potato)
  • 2 leftover boneless skinless chicken breasts, cubed or shredded
  • 1 Tbsp homemade vegetable bouillon powder (see recipe above)
  • Generous splash of water (about 3-4 Tbsp worth)
  • Sea salt and black pepper, to taste
  • 2 green onions, chopped

Directions:

  1. Melt butter or ghee in a large pan over medium heat. Once melted, add the sweet potato noodles and chicken. Sauté a few minutes.
  2. Next, add the homemade bouillon powder and a splash of water. Mix well to coat and sauté over medium-low a few more minutes. Add a little bit more water, if needed. Taste and season with a bit of sea salt and black pepper, if needed.
  3. Divide into bowls and garnish with green onions.

Yields: 2 servings

Pizza Burgers

pizza-burgers

Holy cow, I’ve been meaning to share this recipe all summer…oops! Summer somehow slipped by me, though we’ve technically got a couple more weeks. As much as I like fall, I enjoy summer more and I’m not ready to move into the next season yet. We kinda had a weird summer here anyway, so it doesn’t feel like it should be over yet. Since we’re down to our last couple weeks of official summer though, it’s not too late to share a burger recipe, right? Really, I’ll eat a burger any time of year, so I think it’s okay.

Anyway, as you may recall, this year has been a huge transition for me, and it continues to be. That’s definitely been the priority, so my poor little blog has been on the back-burner, but it still lives on and so do I!

Cheers and enjoy!

Ingredients:

  • 3/4 lb grass-fed ground beef (I used 15%)
  • 1 tsp Italian seasoning
  • Sea salt and black pepper to taste
  • 15 oz can no-sugar added pizza sauce (I used this one)
  • 2 slices sharp cheddar cheese, preferably grass-fed
  • 4 slices Applegate pepperoni (large size)
  • Sprinkle of fresh-grated high-quality Parmesan cheese, if desired
  • Mixed greens and veggies of choice, for serving

Directions:

  1. Preheat grill for burgers. Meanwhile, in a large bowl, mix together ground beef, Italian seasoning, sea salt and pepper. Form into two even sized patties.
  2. Once grill is hot, throw on the burgers. Cook to your preference. We usually do about 3.5 minutes each side for medium-rare. Once done, remove from grill.
  3. Warm up a little bit of the pizza sauce on the stove or in the microwave and spread a layer of sauce on top of each patty. Add the cheese and pepperoni to each. Dollop a little more sauce on top and garnish with Parmesan cheese, if using.
  4. Place burgers on top of a bed of mixed greens or veggies of choice for serving.

Yields: 2 servings