This Kwik-n-EZ one-pot recipe is inspired a Greek-Style Stuffed Pepper recipe shared by my sister-in-law (and master cooker extraordinaire), Andrea, I do not have time to mess with the stuffing, baking & waiting an hour for it to be done as we need to get the meal on the table to move onto the next project on the farm - I am sure your busy family is the same.
Greek Unstuffed Pepper
1 lb Old Time 100% Grass-fed Ground Beef
2 tbsp Old Time 100% Grass-fed Beef Tallow or oil of choice (more if needed when sautéing veggies)
1 small onion chopped
3 bell peppers sliced or rough chopped
1 gallon baggie of spinach - rough chopped (or use chopped kale or swiss chard. I used foraged lambs quarters)
1 medium zucchini - shredded or rough chopped
2 large tomatoes rough chopped or 1 pint of cherry tomatoes cut in half
1 - 14 oz (approx) can stewed or canned tomatoes (I used a jar of Who Cooks for You Farm "tomato soup". You could also use 2 more fresh tomatoes but may need to add some water,)
2 cups of cooked rice (**optional)
1/2 tsp dried oregano (1 1/2 tsp fresh)
1/2 tsp kosher or sea salt or to taste
a sprinkle of black pepper to taste
Feta cheese (I used Goat Rodeo Chickabiddy)
Brown & crumble the ground beef in the tallow (or oil). Add the onion and pepper chunks and cook until almost soft. Add spinach & zucchini cook slightly (if using Kale, cook to soften a bit before adding other ingredients). Add rice (optional) tomatoes, canned tomatoes, oregano, salt & pepper. Bring to a simmer and cover. Simmer for about 15 mins to allow the flavors to meld together.
Serve "as is" and top with a sprinkle of feta cheese or serve over baked or mashed potato or quinoa.
Meals on the farm need to be "in-season", nutritious, hearty, quick & easy without a long list of exotic ingredients. Well raised meats and well grown, in-season, local foods do not need the "help" of exotic ingredients to taste good nor do they need elaborate prep to be nutritious "good eats"!
We generally do not eat dinner until well after dark and, by then, the last thing I want to do is to cook a multi-step meal with alot of prep and pans. We are too far out in the boondocks to get pizza delivered (good thing!) and so old-fashioned country cooking and simple one pot meals, like the "Unstuffed Cabbage Roll", are the standbys I fall back on. I have a few more to share as well.
Right now, we have multiple freezers recently stocked with beef and will need to make room for more beeves that need to be harvested as well as chickens and pork - so beef has been our go-to protein.
I made the version above with Who Cooks For You canned heirloom tomatoes, onion and cabbage. I love their tomato sauce in it as well!
Unstuffed Cabbage Roll
1 pound of Old Time ground beef
1 medium onion, chopped
1/2 head of cabbage, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes or 1 lb of tomatoes chopped
1 (8 oz) tomato sauce
salt & pepper to taste (about 1 tsp of salt & 1/2 tsp of pepper)
1 cup rice (optional)
Heat large skillet (best if it has a lid) & cook ground beef & onion until beef is brown & crumbly. Add garlic, cabbage, tomatoes, tomato sauce, salt & pepper and bring to a boil. Reduce heat and simmer until cabbage is tender (about 20-30 mins).
You can serve over rice or potatoes or alone. I make another version where I add rice.
Let me know if you have a stuffed cabbage roll recipe or favorite quick & easy one pot recipe using Old Time meats. I have another recipe for cabbage rolls that includes cream in the sauce.
This is an excellent recipe from my sister-in-law, Andrea. She is the most incredible cook! Ray's family gathers on Christmas Eve to celebrate the holidays and this was one of the delicious soups she made one year. The flavor of the mushrooms shine through.
Use the bones from your Old Time heritage chicken to create the broth click here for broth recipe. I would use the Oyster mushrooms from Crawford County Fungi instead of the mix to keep it local.
Andrea's Mushroom Soup
2 lg. shallots – sauté in butter (could use onions)
1.5 lb. mixed mushrooms (bella, oyster, shitake) added to onion and cook down
3 T. flour to make rue - cook until slightly browned (Andrea uses cornstarch in ½ c. cold milk instead and adds it at the end)
4 C. low sodium chicken broth mixed in and bring to a gentle boil
3/4 c. heavy cream added and gently simmer (add cornstarch/milk here).
I would simmer for about 15-20 minutes so the flavors can meld together.
Salt to taste.
Old Time Farm