Ground Beef and Rutabaga Hash (Serves 2-3)
The meals you create reflect the dominant traits of your personality, at least after you have been cooking for a while. When you are first getting started, your cooking is more likely to be a reflection of your immediate influences and the size of your imagination, but over time, your personality begins to shine through. I started thinking about these things the day Dallas and Melissa Hartwig of the Whole9 posted a picture of a meal they created from one of my recipes. Their meal was more beautiful and elegant in appearance than anything I had ever prepared. The truth is: there is a big dose of impatience and cheapness in me. Consider my Ground Beef and Rutabaga Hash. Impatience is reflected in the chop, chop, cook, cook, mix, mix, eat, eat rhythm of how this meal is assembled. Thriftiness is reflected in the incorporation of just a few simple, basic ingredients. And my photograph is a quick iPhone snapshot made with the food still hot in the skillet. If the Hartwig’s prepared this recipe, I imagine they would show it on an interesting plate, with a sprig of something green as a garnish and maybe a glass of ice water and a placemat in the background. Nonetheless, I seem to be getting increasing attention from readers. I wonder if I am a beacon for people who are simply looking for a quick route to a tasty meal. Hmm. I would really appreciate comments from my 344 Google Reader followers about why you keep an eye on my recipes. In the meantime, here’s how to make a good, hearty meal fast.
Prep and cook time: 30-40 minutes
1 pound of ground beef
2-3 rutabagas (roughly 1 pound)
1 sweet yellow onion
Red chili powder
Directions: Peel and chop onion and rutabaga into bite-size pieces. Melt 1 tablespoon of coconut oil in a large skillet over high heat. Scatter onion in skillet and let cook until soft, stirring occasionally (3-5 minutes). Season with a dusting of salt and garlic powder. Remove from skillet to a plate. Melt another tablespoon of coconut oil in the skillet and then add rutabaga pieces. Let cook 5-10 minutes, stirring occasionally, until rutabaga begins to brown. Season with a dusting of salt, garlic powder, and red chili powder. Remove rutabagas from skillet to a plate. Add ground beef to skillet, breaking up meat with your hands as you drop it in, and then stirring it almost continuously as it browns with a wooden spoon or spatula (5-10 minutes). Season with a dusting of salt, garlic powder, and black pepper. Once meat is browned, add cooked onions and rutabaga back into the skillet and stir everything together. Let mixture cook together several minutes. Taste and add spices as needed to achieve the taste you like. Once you achieve the taste you like, transfer everything to plates and enjoy!
Notes: My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.
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