Dinner in a Hurry: Autumn Minced Beef and Vege

Somehow, in September and October, my days never seem long enough. Is it this time of the year as we come away from the holidays of summer into our work-school routines? Or is this just life with a little one, a business and now a yoga teacher training course?  :) I can’t quite decide, but I suspect you all are just as busy.  Yourr busy-ness might come from things with different names, but busy days are busy days.

And so, I thought I would share one of my go-to recipes for days when luxurious cooking is not an option. This recipe is economical and fast. You can make it ahead and warm it up in a few minutes flat. You could even throw all the ingredients into the slow cooker in the morning to enjoy in the evening. If you eat grains and/or gluten you can serve this with pasta or rice. Phoebe and I find this quite filling on its own. Tonight we finished the leftovers with some steamed cabbage.

‘Please Mama, would you make this again?’ she asked. :)

autumn-minced-beef-and-vege

Autumn Minced Beef and Vegetables

1 tsp coconut oil

2 small onions

2 stalks celery

500 grams beef mince

2 sweet potatoes

2 large carrots

1/2 butternut squash

1-3 cloves garlic (how much garlic do you like?)

1 tsp cinnamon

1/2 tsp each of turmeric, thyme and oregano

black pepper

chicken stock to moisten & form some juice.

Saute your onion and mince beef together in the coconut oil in a large frying pan (if eating straight away) or stew pot with a lid (if re-warming later). While this is browning, chop up all the other vege into similar size pieces. Throw everything into the pan. Cook down until the vegetables are soft (about 30-40 mins.)

Enjoy with a drizzle of olive oil or parmesan if you eat dairy.

 

 

Super-Easy and Super-Quick Garlic Broiled Chicken

There is nothing better than garlic and chicken.  There is also nothing better than super-easy and super quick.

Since I’ve come back from Shutter Sisters Camp, my life has been a whirlwind!  I seriously don’t know if I’m coming or going.  Last night, I wanted to make something delicious for my mother’s last night here.  But I needed something that was fast and easy to cook.  This dish does it all.

As an added bonus, if made with legs and thighs, this recipe will help you stick to your budget. However, the flavours give it a decadent, yet comfy feel.  It smelled so good coming out of the oven that I forgot to photograph the completed dish BEFORE we ate most of it. Hopefully, you will forgive me for this and get to cooking my new favourite dish!!  Enjoy….

Garlic Broiled Chicken 

6 chicken thighs or chicken parts

1 onion, roughly diced

A handful or two of cherry tomatoes

3 tablespoons butter and a dollop of olive oil

3 tablespoons soy sauce

3 tablespoons minced or crushed garlic

1 tablespoon dried parsley + more for sprinkling

1/4 teaspoon black pepper

Pre-heat the oven broiler. Layer onions and tomatoes in an oiled baking dish.  Place butter, oil, garlic, parsley, pepper and soy sauce in a saucepan. Heat on medium until melted.

Toss the chicken in this sauce before placing into the baking dish.

Broil the chicken for 20 minutes, or until the juices run clear.  Turn the chicken pieces once or twice during the cooking process to re-coat with the butter-garlic mixture and ensure the skin gets crisp.  Sprinkle with parsley before serving.

This is absolutely delicious served with couscous and roasted butternut squash.  DOWNLOAD the recipe card HERE.