My 3 philosophies for cooking are (in order of priority):
- EASY – If it’s hard to make, I ain’t makin’ it.
- DELICIOUS – If you don’t like veggies, maybe… it’s because you’re not cooking them right. Even healthy food should taste good. Which brings me to the last point –
- HEALTHY – Seasonal and organic veggies. Organic, free-range and local meats. Healthy fats. Low carb. No sugars or refined grains. You’ll probably never see a vegan recipe on my site, not because I’m opposed to eating vegan meals, but because … butter…
Here’s a perfect winter recipe to try. It’s a one-sheet pan dish and will warm up your house nicely too.
1 lb organic, grass-fed ground beef or lamb
1 T seasoning (or just sea salt and pepper is fine)
1 bunch of organic broccoli – use the real stuff, not frozen (it tastes SOOO much better)
1 large sweet potato
1/2 head of cabbage
olive oil and red wine vinegar
Preheat oven to 400.
Cut broccoli into small (approximately 1″) florets. Peel sweet potato (optional) and cut into 1/2″ chunks. Mix the vegetables with 1-2 Tablespoons of olive oil and a large pinch each of salt and pepper. Arrange the vegetables flat onto the sheet pan and cook at 400 degrees for 10 minutes. While those are roasting –
Put the ground meat into a bowl and mix (use your hands!) with 1/2 teaspoon each of salt and pepper, or 1 teaspoon seasoning spices. Form into golf ball-sized balls, approximately 12 of them.
After the vegetables have cooked for 10 minutes, flip them around carefully with a spatula, then place the meatballs around the veggies and cook for 10-15 more minutes. The internal temperature of the meatballs when they’re done should read 165 degrees if you want to test it (or just slice one down the center to look.)
While that’s cooking, thinly slice the cabbage into 1/2″ strips, place into a salad bowl and toss with 1/4 cup vinaigrette or 2 tablespoons olive oil and 1 tablespoon red wine vinegar with salt and pepper to taste.
Arrange the meatballs and roasted veggies on your place and have the salad on the side.