With Thanksgiving coming quick, I’m sure you don’t want a crazy complicated dinner while also trying to get ready for the holiday. This one is super-duper easy. It happened on a recent busy night, when I just didn’t really feel like cooking crazy things. That’s a lot of nights. I’m sure some of you busy folks out there have the same feeling, and it scares you away from cooking….well this one is for you. Next time you’re considering Chinese take out, make this instead.
- 1.5 lb chicken, cut into chunks
- 1/3 head broccoli, chopped to semi-small florets
- 1 Spanish or sweet onion, sliced
- 4 cloves garlic, chopped
- 4 stalks celery, chopped
- A lot of black pepper
- Dash of nutmeg
- 3-5 tablespoons coconut aminos
- Duck fat (For Sauteing, you can also use lard, tallow, coconut oil, bacon grease, or any other healthy fat)
- Heat one or two tablespoons of duck fat over medium heat.
- Add the vegetables, seasoning, and coconut aminos, stir, and saute covered (Stirring occasionally) until the vegetables are almost cooked.
- Add the chicken, cover, and stir occasionally, until the chicken is cooked through.
This isn’t really a new recipe, I just made some additions to an older one. Click the picture to go to the original. Other than using purple cauliflower instead of the yellow, I followed the recipe exactly. This time, I made a much larger….and by much larger I mean two huge batches of it. I also added an egg, onion, and used a mixture of duck fat and coconut oil (Mostly because I’m running out of duck fat, and I want to use it when making Paleo Stuffing for Thanksgiving. ) I probably could have been a little more liberal on the spices, since I was making such a big batch…but yum. This is one of my favorite things to make. It’s probably one of the best side dishes ever. This was my first time using a food processor to chop everything. My Ninja Kitchen System is amazing. It took me literally, less than a minute each to chop my carrots, onions, broccoli, and make the cauliflower rice. Do yourselves a favor, and get a food processor….seriously.
To add the egg, once you are done sauteing the veggies, and before you put the cauliflower in, use a spoon to push everything off to the side, so that there is a bare space in the pan. Put a little coconut oil. Crack an egg there, and break the yolk. Cover, and when it starts to become almost cooked, stir it in with everything. It should easily break into egg chunks, like you find in the Chinese food fried rice.
The other day we went over my boyfriend’s mother’s house for his brothers 15th birthday. His brother requested beef with peppers and onions, but all I remember hearing was “pepper steak”. It was a dish that was sort of inspired by the Chinese food dish, with a soy based sauce, and thickened with flour. Since Mike and I are not eating gluten (He’s not quite as strict Paleo as I am), It was worked out that a portion of the steak strips and veggies would be set aside for us, and I could make it using ingredients compliant with our lifestyle. I definitely appreciate the consideration! I might not have had control over the source of the beef or veggies (It was NOT grass-fed), but I cooked it in coconut oil, and used coconut aminos, as well as my own choices in spices. It was a huge success. It was so good, that I decided to re-create it tonight, using ground beef, and fresh vegetables from the farm stand. The secret ingredient, is definitely one of my favorites for the fall season, and compliments the sweetness and beef flavors: Cinnamon! I also seem to have been inspired in a different direction….”Pepper Beef and Onions” originally was referring to pepper the vegetable, where I took it to mean the spice.
- 3 or 4 large florets broccoli, chopped
- 5 cloves garlic, chopped
- 1 carrot, chopped small
- 1 onion, quartered and sliced
- 2 peppers, chopped
- 4 stalks celery, chopped
- 1/3 cup coconut aminos
- 2-3 big tablespoons coconut oil
- 3 Roma tomatoes, chopped
- 1 lb ground beef
- Lots of pepper (I used a combination of black and an exotic blend), with cayenne and cinnamon
- Chop vegetables and saute in the coconut oil and coconut aminos over medium heat, keep covered.
- When they soften a little and cook down, add the spices and tomatoes, then stir. Cover pan in between.
- When the vegetables are cooked and have reduced a lot, add a bit more black pepper, the ground beef, and cook until meat is cooked through, stirring occasionally.
It came out absolutely fabulous. It was even better than how I made it over the weekend, now that I had full control. I liked the ground beef version, and it was a nice easy dinner. Other than chopping, it was really minimal. I served it with half an avocado, and the creamy fatty awesomeness definitely complimented the salty savory aminos in the dish.