Turkey Tracks: January 6, 2020
I Love Stir Frys
I love to make a stir-fry meal with LOTS of fresh, organic, local-when-possible veggies and a healthy meat.
Just look at this beautiful mixture: onion, three colored carrots (orange, white, red), cauliflower, green and red sweet peppers, yellow squash, and garlic are in this mix. I added sea salt, crumbled dried mint that I dried from my garden, and an herb mixture I like (Penzey’s Herbs de Provence which has lavender included). I can’t do spices with my Histamine Intolerance, if I could I would like the Indian spices, like cumin, cardamon, tumeric, etc. And some pepper heat. Basically I use the veggies I have on hand and start to “sweat” them in a little beef or duck fat. I don’t use olive oil as it is too delicate and fractures under heat, which isn’t good for us to eat.
This time I added a lean ground lamb when the veggies start to brown on the bottom of the pan. The addition of the meat adds more fat and some moisture, which helps to cook the veggies without burning. When the meat is almost done, I added, this time, slivered raw cabbage.
Here is the meal finished and ready to eat. I will get several meals from this cooking expedition. Note that I don’t like my veggies to get too limp—which means that when I reheat some of the mixture for a meal (covered and add a few tablespoons of water to keep things moise), the veggies don’t get overdone. Reheating from a cold oven takes no more than 20 minutes. I use an oven-proof glass bowl, a stray glass top I have that sits loosely on the top, and, often just slide the bowl on a plate and eat from the bowl.
With this method, I can also use cubed left-over meat from other meals—added at the last minute just to heat through. And if I want, I can put the mixture over rice or, for me, rice noodles. I don’t do that often though as all I have to do is look at rice forms to put on weight. I like a sprouted, color mixed, organic rice from Trader Joe’s best of all, and when I make a run to Portland, I stop in and replenish my supply. Sprouted grains make their nutrients more available for our bodies to use.