Catering to popular demand, namely mine and Houda's, I will start posting potato-y and carb friendly primal recipes. This is stuff that I either find somewhere online or that I just invent based on what I have at hand in the kitchen. I made up today's recipe and it takes around 20 minutes to make. I have to say: YUM!
Delicious, rich, and creamy!
Now on my window sill grows two types of weeds: sow thistle and stinging nettle. Luckily for me, these plants are edible. Stinging nettle of course must never be eaten raw, but the "stinging" chemicals in it are deactivated completely by cooking.
In this recipe I used a bit of both, but you can easily replace these with some spinach, arugula, or any other type of green you prefer.
Serves 1
200g of ground beef or lamb
1 medium potato chopped into 1/2" cubes
1/2 red sweet bell pepper, sliced
1 cup of chopped greens
2 Tbs almonds
2 Tbs pine nuts
1/4 cup whipping/heavy cream
around 1/2-1cup stock or water.
3 Tbs of olive oil
1/4 tsp black pepper
1/2 tsp salt or to taste
Paprika
- Place a pot over medium heat and saute the ground beef in 2Tbs of olive oil. Once it is almost browned, add the sweet bell peppers. Toss around for a couple of minutes.
- Add the potatoes cream and enough stock/water to just barely cover the ingredients. Add the salt and black pepper. Bring to a boil, lower the heat and cover for around 8-10 minutes.
- Meanwhile, in a small pan over medium heat, saute the almonds. Once they start to slightly change color add the pine nuts. Toss them till they have a nice crispy golden color.
- After the 8 minutes are over, add the chopped greens to the pot. Cover and leave for another 3-5min.
- Serve in a bowl with the toasted almonds and pine nuts on top, and add a sprinkle of paprika.
Enjoy.
Delicious, rich, and creamy!
Now on my window sill grows two types of weeds: sow thistle and stinging nettle. Luckily for me, these plants are edible. Stinging nettle of course must never be eaten raw, but the "stinging" chemicals in it are deactivated completely by cooking.
In this recipe I used a bit of both, but you can easily replace these with some spinach, arugula, or any other type of green you prefer.
Serves 1
200g of ground beef or lamb
1 medium potato chopped into 1/2" cubes
1/2 red sweet bell pepper, sliced
1 cup of chopped greens
2 Tbs almonds
2 Tbs pine nuts
1/4 cup whipping/heavy cream
around 1/2-1cup stock or water.
3 Tbs of olive oil
1/4 tsp black pepper
1/2 tsp salt or to taste
Paprika
- Place a pot over medium heat and saute the ground beef in 2Tbs of olive oil. Once it is almost browned, add the sweet bell peppers. Toss around for a couple of minutes.
- Add the potatoes cream and enough stock/water to just barely cover the ingredients. Add the salt and black pepper. Bring to a boil, lower the heat and cover for around 8-10 minutes.
- Meanwhile, in a small pan over medium heat, saute the almonds. Once they start to slightly change color add the pine nuts. Toss them till they have a nice crispy golden color.
- After the 8 minutes are over, add the chopped greens to the pot. Cover and leave for another 3-5min.
- Serve in a bowl with the toasted almonds and pine nuts on top, and add a sprinkle of paprika.
Nice! I think I'll try this recipe some time this week. I usually don't like ground meat in soups unless it is chili but this sounds good.
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