Steam up your kitchen with this hot little number.
OK guys here we go with one of my favorite recipes. I’ve had several people ask me for it, so I am finally getting my act together and putting it in a blog to share it with you. It’s one of my go-tos. An amazing dish for food prepping. I usually make a massive batch and eat it all week long. It’s full of so much nutrition and antioxidants and will keep you healthy this winter.
There’s a couple different versions that I make. My favorite version includes liver… Eek! I know this will make most of you run, but please know it’s not that bad. I was not raised on liver and didn’t have an aversion to it, so to me I don’t really notice a big difference when I do add it in, but totally up to you. If you have iron deficiencies or anemia, it’s a excellent thing to add into your diet, which is why I started adding it in.
For the sake of all of you out there, we will go sans liver to start out. If you want to live on the edge and get a boost of iron, let me know and I can get you the liver enhanced version.
Now let’s get cookin’.
I begin with browning my meat. Now this can be any ground meat you choose. I usually do half ground beef and half ground turkey breast. The amount of protein you use here is at your discretion.
Next, you will want to add your spices. Here’s the part where I struggle to share, because I don’t measure anything, I mean, not at all. Honestly, I don’t even think I have the recipe I started with anymore so… In the midst of my pinch of this, dash of that-ness, I made my best guesstimate:
- 2-ish tablespoons of turmeric
- 1-ish tablespoon of cayenne pepper
- 1-ish tablespoon of paprika
- 1-ish teaspoon of cinnamon (click on the link for my fav)
- 1-ish teaspoon of black cumin (another of my favs)
- Salt – to taste
- pepper (don’t skip the pepper as this aids in absorption of turmeric) – to taste
Ok, once the meat is starting to brown with all the seasonings on it, I then go to town with my mandolin and slice up some onions and garlic. Let this… simmer down now.
Next, go ahead and add the bone broth. While that is cooking, I chop up my veggies.
This is another area where you can get creative. Feel free to use whatever vegetables you want. This is also a good dish to utilize leftover veggies.
For now, I just grabbed some of my staples. I like to use bell peppers, red, orange, yellow and green. Zucchini and summer squash are a must. Then, if you want to kick it up a notch, add in either habaneros or jalapeños. Or just get wild and add both.
Once I have added the veggies, I then add a couple small cans of tomato paste, a can of diced tomatoes and a can of chipotle sauce. Again, if you wanna fuel the fire, I like to get the can of diced tomatoes with habaneros.
Let’s take a moment. Step back and take a look at this beautiful dish and admire its beauty. Take stock in the fact you’re doing something super healthy for yourself.
At this point, I usually let it kinda do its thing for maybe an hour just checking on it, occasionally stirring it. You’re smart. You’ll know when it’s done. I typically prefer to eat it the next day because I feel like everything kind of settles and marinades a little bit. The flavors all seem to come out just a little bit more the next day.
Once you decide to dive it and eat it. Grab your Goji berries. These tiny little berries pack a strong antioxidant punch and are super yummy.
Take a handful and sprinkle them across the top. I’m pretty generous, but you do you. Add as many or as few as you like. They add just a tiny little bit of sweetness, which I like to balance out the savory and spicy.
I love eating mine with corn tortilla chips or warmed corn tortillas, but a slice of toasted sourdough is delicious too. Get creative and let me know what you decide.
I really hope you enjoy this healthy powerhouse of a dish. Let me know what you think or if you have any questions.
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