Rendezvous Skillet Stew
Serves:
Time Required: 30 (40 min. total)

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

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