The last few months I have been experimenting with my diet and cooking techniques which would partly explain the long delay in posting since the last one. This hasn’t been too drastic a change from Slow Carb/Paleo but I’ve been incorporating a bit more butter (Grass-fed Kalona ftw!), attempting to use more locally sourced grass-fed proteins, and also cycling in a vegetarian dish every now and then (gasp).
The recipe I am presenting in this post has been quickly turning into a staple for me since its relatively quick and easy and also contains a butt load of nutrition for your buck. It’s also easy to sub a few ingredients to give it a fresh spin. While its written to use ground bison, which has become a favorite of mine, it definitely would work well with beef or even lamb. Also if you want to Slow Carbify it you can substitute beans for the potatoes or even rice if you are going off the wagon.
Ground Bison Stir Fry with Sweet Potato Puree
Serves: 3-4
Ingredients
- Ground Bison - 1lb
- Lacinato Kale - 1 bunch
- Bell Pepper - 1
- Yellow Onion - 1
- Sweet Potatoes - 2 medium
- Butter/Ghee - 4 tbsp
Instructions
To begin this recipe I find its helpful to do a little prep so that the rest of the steps flow together nicely. Start by dicing the pepper[1] into 1/4" pieces. Next tear the kale leaves from the stem[2] and break the larger sized leaves down so they are approximately bite sized. Now peel the potatoes and coarsely chop into approximately 1" sized chunks although its not really necessary to make them perfect since they'll end up in the food processor eventually.
Begin boiling water in a medium sized sauce pan over high heat. While the water is getting up to temperature, heat 1 tbsp of butter in a frying pan and once melted add the kale. When the water has reached boiling add the potatoes and reduce heat to medium. Cooking time may vary and I usually stop once the potatoes are easily punctured with a fork with takes about 10-15 minutes.
Using tongs toss the kale until all pieces are wilted but not overcooked (they should still be bright green in color) and place them in a large bowl or similar container. Next add another tbsp of butter to the frying pan along with the diced peppers. While the peppers are cooking dice the onion[3] into a similar size to the peppers.
After the peppers have been cooking for a few minutes add the onions and toss together for another 3-4 minutes until the onions become translucent. Now combine the cooked peppers and onions with kale and begin browning the bison meat in the same pan.
When the sweet potatoes have finished cooking strain them in the sink with a colander and add them to a food processor with 2 tbsp of butter. Run the food processor until the potatoes have a consistently smooth texture.
Once the bison meat is cooked through drain the excess fat and add all the vegetables back into the pan to reheat. Finally add to each plate a serving of sweet potato in close proximity to a serving of meat and vegetables. Add salt and pepper to taste.
[1] http://www.ehow.com/video_2346573_dice-bell-pepper.html
[2] http://youtu.be/l5ALIVc-oqs?t=37s
[3] http://www.youtube.com/watch?v=E0AdAKviw0o
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