Picture cowboys out on the range under the stars with their cast iron pans over an open fire, and then throw in a lot of fresh vegetables. If that ever actually happened, this is what it might have looked like. It’s a great source of protein sharing both animal and plant sources. In the spirit of the range it all gets done in one skillet, except for the quinoa (*or alternative) that is.
Ingredients:
1 cup(s) quinoa -- dry
3 zucchini(s) -- diced 1/2" pieces
2 green onion -- diced
1 lb(s) ground sirloin
3 garlic clove(s) -- crushed
1 tbsp cumin
2 tsp Italian seasoning
1 tsp sea salt
1 tsp paprika -- or more to taste
1 bunch kale -- stemmed and chopped fine
10 oz(s) frozen bell peppers -- chopped small
1/4 cup(s) sour cream
Directions
Prep Work: Chop zucchini and onion; store together. Chop kale and bell peppers. Peel garlic cloves.
1. Place quinoa and 2x as much water in pan with lid. Bring to a boil then reduce heat to slow simmer and keep lid on for 15-20 min. until done.
2. Meanwhile, heat olive or grapeseed oil in large skillet to medium heat, then add zucchinis and green onion. Saute 4 min.
3. Push vegetables to edges and pat meat down in center of pan so that it is like a large pancake. Cook 3 min., then turn over, break up with spatula and cook 3 more min.
4. Stir meat with zucchini in pan, then add garlic, cumin, Italian seasoning, salt and paprika . Add kale and bell peppers, stir to combine all, turn heat to low and put lid on for 10-15 min.
5. Finished when kale is completely wilted and reduced in size. Stir in sour cream. Serve in soup bowl over quinoa or other grain. Salt and pepper to taste.
* Brown rice, spaghetti squash “spaghetti noodles”
OTL 2011