Two recipes in one week? I’m not really sure what has happened to me. I must have found some of the time that I have been losing, or actually if you look around my house you will see that I haven’t cleaned in a bazillion years so that’s probably where this extra time is coming from.
I recently signed up for my first co-op. I have been looking around at them for years, but never pulled the trigger on one. I did a trial run last week and loved my $18 basket of goodies. I’m thinking a small basket every other week will be perfect for us.
I came up with a plan to use the veggies that would go bad quickest this week and the ones that could last a little while next week. I already chopped up the carrots, celery, onion, and potato to make soup later and divided the cabbage up for this dinner and another.
If you are feeling a little under the weather like our house is right now, this will clear out your sinuses in seconds. It is SPICY! I cut down on the spice in the recipe below, but it will still have plenty of kick to it. If you are into setting your mouth on fire then use a full tablespoon of cayenne (that’s what we did, we are kicking this cold to the curb).
Before heading to the grocery store I was considering making this with turkey, but the conventional ground turkey breast was the same price as the grass fed ground beef, so I went with the beef.
- 1 tablespoon olive oil
- ½ red onion, chopped
- 1 tablespoon chopped ginger
- 2 cloves garlic, chopped
- ⅓ cup chopped red bell pepper
- 1 tablespoon turmeric
- ½ tablespoon cayenne pepper
- 1lb ground beef
- ½ head cabbage, roughly chopped
- 2 roma tomatoes chopped
- In a large skillet heat olive oil over medium-high heat. Saute red onion, ginger, and garlic for 2-3 minutes until fragrant. Add red bell pepper and continue cooking 2-3 minutes. Add turmeric and cayenne pepper, mix well and saute for 1 minute.
- Add ground beef to skillet and cook until browned. Add cabbage and tomatoes, cook for 10-15 minutes stirring often.
Approx cost per serving: $2.88