Look out Ground Beef and Peas, there is a new back up dish at the worth household. One that will probably completely replace you.
Not to diss our previous favorite back up meal. It is yummy and so easy. In fact it is even a bit easier than this one because there is no need to prep ingredients (i.e. three pounds of sweet potatoes) but this has other things going for it, one being that it is whole30 legal. While we have completed our round of whole30, this meal was originally made during it. It has since stuck around, and come around more times then I care to admit. A second benefit is nomnomnom. Another benefit is…no peas. *sniff* Peas are now a no-no food for Natalia.
While peas were far from a favorite vegetable, I love how easy they were to add to just about anything. They will be sorely missed.
At least Natalia’s prediction that “the doctor will take my blood (then) say no food, no drink, just rice and water for all meals and all snacks. Then he will give me a flower bandaid” was not quite true. It was a nurse that drew her blood, and she got a princess band aid.
While her list did grow by 21 items (25 total now), she can eat more than just rice and water for all snacks and all meals.
She can still have SWEET POTATOES! If you read my post about sausage stuffed sweet potatoes, you know I was worried that sweet potatoes would come be a food Natalia could not have, but, that fear was laid to rest. The only food on the top five PLEASE DON’T LET HER REACT TO THEM (aka beef, chicken, sweet potatoes, rice, and coconut) she reacted to was coconut and I am already slowly learning how to handle that. It is everything else that is kicking me in the booty.
But, we are learning slowly but surely, and hopefully I won’t have any more “oh duh zuchinni is squash” moments again. While we are learning we are making this again, and again, and again, and… if I had sweet potatoes right now I would be making it for dinner tonight.
Sweet potatoes and beef simply, though ingeniously, cooked in the same skillet. I can say ingeniously because my genius husband came up with it. You can thank his desire to keep any unnecessary dishes clean (something I am not too good at…). I Debra-fied it a bit, adding some chicken stock so it would cook faster, and spices beyond the typical garlic and onion powder (now a no-no). Though this can be seasoned in just about any way, I decided my favorite is a blend based on breakfast sausage with rubbed sage, marjoram, nutmeg, and thyme.
I expect we will be enjoying this simple meal many a night in the future. I hope you will too.
- 3 lbs sweet potato, peeled and cut into ½-3/4" pieces
- 1 lb ground beef
- 2 Tablespoon salt
- 1 Tablespoon heat stable oil or fat of choice
- ¼ teaspoon ground thyme
- ½ teaspoon rubbed sage
- 2 good pinches nutmeg
- ½ teaspoon marjoram
- 2 cups chicken stock, unsalted (if salted decrease the salt to 1½ tsp).
- Cook everything, except the chicken stock, in a large skillet over medium heat. Cook until the beef is done, but the sweet potatoes will not be.
- Add the chicken stock, cover and turn to high. Once it starts to boil, boil for about 5 minutes or until the sweet potatoes are tender.
- Remove the lid and let the stock simmer mostly away.
Ok, so that sweet potato did not actually become this dish (besides it is four pounds, too big) but I just had to share it! It is of Christopher helping me shop at the farmer’s market, at the Meusch Farm stand, a few weeks ago.