January 25, 2014 by Lauren Grider
So, I combined Thursday and Friday into one post because there weren’t two posts worth of interesting things going on. Thursday I worked and taught Zumba in the evening. Yesterday I worked and then was incredibly tired after work, so I came home and rested. Just normal stuff.
Anyway, Thursday night I made a quick ground beef dish with the things I had handy in my fridge. I guess you could call this a hot plate ‘a la Well Fed. It has been unusually cold again lately, and there’s just something about a big bowl of warm seasoned beef in sauce that hits the spot on cold nights.
Quick Tomato Basil Ground Beef
1 lb ground beef
1 tbsp coconut oil
3 scallions, cut into 1 inch sections
6 large button mushrooms, sliced
10 fresh basil leaves
2 pinches House Seasoning
2 dashes of cayenne pepper
1 tsp Ras El Hanout
1/3 of a 15 oz can of tomato sauce (watch ingredients)
Melt the coconut oil in a skillet over medium heat. Add the ground beef and brown, seasoning with House Seasoning and Ras El Hanout and cayenne pepper.
When almost cooked through, add the scallions and mushrooms, cooking until tender.
Finally, remove from heat and stir in basil leaves. It’s sort of like a midway point between chili and a stir fry.