Attention: This blog post is NOT about breastfeeding or lactation. It is about my other love- food! I love, love, LOVE to cook. I was thinking that in order to keep things fresh I’d post a favorite (and fast) recipe each Friday. That sounds fun, right?
I love to recreate dishes that I’ve had at restaurants and especially those I’ve had at international restaurants. I love unique cuisine. Today’s recipe is a rather quick one. I call it Turkish bison bowl. Is it really Turkish?? Yeah, I don’t know about that, but it has some familiar spices from that region as well as a general Persian, Lebanese influence. It’s really adaptable too. You can swap the ground bison for ground beef, turkey or chicken. And if green beans or sweet potatoes aren’t your thing, feel free to swap out for roasted broccoli and peppers or kale and peas and serve the whole thing over some toasty pilaf…yum!
Turkish Bison Bowl
~serves 3-4 , prep time: 5 minutes, cook time: 15 minutes
2 tbsp favorite cooking fat (I used coconut oil for flavor)
1 1lb ground bison
½ onion, finely chopped
¼ cup of your favorite salsa
6 cloves garlic, minced
1.5 cup fresh or frozen green beans (if frozen, defrost first)
1 very large or 2 medium sweet potatoes
2 tsp zataar (if you can’t find this spice mix, increase the thyme to 1 tsp and add more lemon juice)
1 heaping tsp toasted ground cumin
½ tsp ground coriander
½ tsp allspice
½ tsp cinnamon
½ tsp oregano
½ tsp thyme
A few splashes soy sauce
A few splashes Worcestershire sauce
½ tsp salt or to taste
4-8 oz chopped feta
Parsley and lemon wedges for garnish
1. Heat a 12 inch skillet over medium heat and add fat. Once shimmering, add the onion and cook until translucent. Add the salsa and garlic and cook for one more minute while constantly stirring. Add your ground meat next and break it apart as you cook it. While the meat cooks cube your sweet potatoes and either roast them in the oven on a sheet pan for 25 minutes at 425 degrees or pre-cook them in the microwave. Set aside. This is also the time to defrost your green beans or, if using fresh, blanch them in boiling salted water for 5-7 minutes until tender crisp. Set aside with the sweet potatoes.
2. Once the meat is no longer pink add all your spices and the soy and Worcestershire sauces. Stir to distribute and bloom the spices. Next add your cooked veggies and adjust for salt. Off the heat, stir in the feta. Serve with chopped parsley and lemon wedges and hey maybe some warm pita or fragrant jasmine rice. Enjoy!