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gluten_freeThis is what I eat for most of my lunches & dinners. Veggies vary with the seasons, and extra flavoring/spices vary according to whim. This is a Spring version. Soy-free, nightshade-free, grain-free.
Ingredients:
1 lb. ground lamb
1/2 inch chunk of ginger (to taste)
About 8 shiitake mushrooms
About 10 stalks asparagus
1 medium zucchini
3 small carrots
1/2 bunch kale (about 6 large leaves)
a few mint leaves from the garden
salt
Time:
About 15 minutes if you chop veggies while the meat cooks. Add in your chopping time if you prefer to do it ahead.
Tools:
Cutting board
Knife
Large frying pan with lid
Stirring implement
Spoon and small bowl for removing grease
Steps:
Start heating the pan on the stove at medium-high heat.
Add the meat.
Mince ginger and add.
Wash veggies.
Break up the meat into smaller chunks, stir around.
Chop mushrooms approx in thirds and add. Stir as needed.
Break off ends of asparagus stalks, chop remainder in approx 1.5 inch lengths.
Remove tips and greens of carrots, chop in approx 1/3 inch rounds (thinner for larger carrots)
Remove ends of zucchini, chop in approx 1/4 inch rounds
Remove some grease from pan if needed. I put water in a small bowl (to help get the grease out after it cools), tip the pan, and spoon out as much grease as I can.
Add chopped veggies. Add salt as desired. Put lid on pan.
Remove ends of kale, chop into approx 1 inch pieces lengthwise.
Stir, add kale, add more salt if desired.
Wash and finely chop mint, add. Stir again.
Wash knife and cutting board while letting the stir fry cook another couple of minutes. Test asparagus for doneness.
Serving:
Can serve over gluten-free pasta or rice, or on its own if avoiding grains entirely.
Storage:
Keeps for a few days in the fridge. Reheats just fine in microwave.
Variations:
You can use any veggies for this. I get whatever is available (that I can eat) at the farmer's market, and put in about as much as fits on my smallish cutting board, plus some kale which cooks down. In winter it tends to be root vegetables: golden beets, parsnips, rutabaga, etc. Add veggies in sooner if they take longer to cook (eg shiitake mushrooms).
Spices can vary too. Maybe a half teaspoon each basil and thyme, or a Moroccan combo - half teaspoon each cinnamon, cumin, and coriander. (Those measurements are guestimates - I shake the bottle over the pan.)
And of course you can substitute ground beef, tofu, etc.
Ingredients:
1 lb. ground lamb
1/2 inch chunk of ginger (to taste)
About 8 shiitake mushrooms
About 10 stalks asparagus
1 medium zucchini
3 small carrots
1/2 bunch kale (about 6 large leaves)
a few mint leaves from the garden
salt
Time:
About 15 minutes if you chop veggies while the meat cooks. Add in your chopping time if you prefer to do it ahead.
Tools:
Cutting board
Knife
Large frying pan with lid
Stirring implement
Spoon and small bowl for removing grease
Steps:
Start heating the pan on the stove at medium-high heat.
Add the meat.
Mince ginger and add.
Wash veggies.
Break up the meat into smaller chunks, stir around.
Chop mushrooms approx in thirds and add. Stir as needed.
Break off ends of asparagus stalks, chop remainder in approx 1.5 inch lengths.
Remove tips and greens of carrots, chop in approx 1/3 inch rounds (thinner for larger carrots)
Remove ends of zucchini, chop in approx 1/4 inch rounds
Remove some grease from pan if needed. I put water in a small bowl (to help get the grease out after it cools), tip the pan, and spoon out as much grease as I can.
Add chopped veggies. Add salt as desired. Put lid on pan.
Remove ends of kale, chop into approx 1 inch pieces lengthwise.
Stir, add kale, add more salt if desired.
Wash and finely chop mint, add. Stir again.
Wash knife and cutting board while letting the stir fry cook another couple of minutes. Test asparagus for doneness.
Serving:
Can serve over gluten-free pasta or rice, or on its own if avoiding grains entirely.
Storage:
Keeps for a few days in the fridge. Reheats just fine in microwave.
Variations:
You can use any veggies for this. I get whatever is available (that I can eat) at the farmer's market, and put in about as much as fits on my smallish cutting board, plus some kale which cooks down. In winter it tends to be root vegetables: golden beets, parsnips, rutabaga, etc. Add veggies in sooner if they take longer to cook (eg shiitake mushrooms).
Spices can vary too. Maybe a half teaspoon each basil and thyme, or a Moroccan combo - half teaspoon each cinnamon, cumin, and coriander. (Those measurements are guestimates - I shake the bottle over the pan.)
And of course you can substitute ground beef, tofu, etc.
no subject
Date: 2019-06-07 12:49 pm (UTC)no subject
Date: 2019-06-07 03:31 pm (UTC)no subject
Date: 2019-06-07 04:09 pm (UTC)no subject
Date: 2019-06-07 04:58 pm (UTC)Yum!
Date: 2019-06-07 09:03 pm (UTC)I frequently make stir fry from leftovers instead of planning it from scratch. My go-to vegetable for such endeavors is an onion and I'm intrigued by your recipe which has no onion in any variation listed. Is kale your go-to veggie??
Tabs
Re: Yum!
Date: 2019-06-08 01:01 am (UTC)Great recipe
Date: 2019-06-07 09:59 pm (UTC)I'm also impressed with your juggling skills. In my experience, it takes at least fifty repetitions before I can reliably not burn the meat while attending to chopping my veggies.
I love lamb, and the ground lamb that's available to me is SO fatty. I think when I try this I'll brown the lamb all on its own, using that "pour grease into a bowl of water" trick. (But putting water in hot fat sizzles--not the reverse?)
Re: Great recipe
Date: 2019-06-08 01:08 am (UTC)Makes sense to cook the lamb separately. I haven't had any sizzling problems with the grease, I think because the fat stays on top and the tap water doesn't get hot enough to evaporate.
I get the lamb from a farmer's market vendor for an individual farm, and their fat content varies a lot, from not enough to bother pouring off, to a solid 1/4 inch on top of the water in my little bowl. The vendor said they aim for 20%.