Five Spice Beef Skillet with Fennel & Currants

I was reading a thread on an AIP Facebook group recently, and a few members complained about the annoyance of the recipe introduction on food blogs. My thought was, “What are we bloggers? Recipe pimps? Just give you what you want, quick and dirty, without any personality and for the cheap price of zero dollars!?” 

 

Blogging is a creative outlet for a lot of people. It’s something we spend a lot of our free time doing to most often provide free content to a specific community of people. I started Grazed & Enthused two years ago so I could share flavorful, interesting protocol-compliant food as well as my passion for home cooking. But I also enjoy the two-way conversation I have started with so many of my readers both on the blog and via social media.

 

I’ve even made some good, real-life friends this way, and I know that my writing helps personify me before I meet online friends IRL. IRL = in real life. I just learned that last week. So without this platform, I would be a lot more lonely in this healing journey. If you have zero interest in everything but the recipe, scroll on. God forbid you move your finger swiftly over your mousepad for free delicious recipes for an additional three seconds. People complain so much on the internet, and I am complaining about those people. 

 

Now. About this recipe! I freakin’ looooove skillets. They are so affordable and if you bulk them up with vegetables, you can really get a ton of bang for your buck. This skillet could easily serve you six times for roughly $25. That’s two days worth of meals for the price of one meal out!

 

I was low on greens when I made this, but it would be really yummy and even more nutritious with finely shredded kale mixed in when you add the butternut squash. This Cuisinart 12-inch stainless steel skillet with a lid is my favorite skillet for making big hashes and such because you can get really nice browning on meat and vegetables, and it has nice high sides so you get minimal spill-over when tossing everything together. 

 

 

 

I based the five-spice seasoning off my recipe in The Healing Kitchen but modified it slightly to leave out the mace and changed up the ratios a bit. And added parsley. So it’s pretty much not like it at all. There’s a LOT of flavor going on in this recipe though, which isn’t always apparent on the AIP. I have noticed that all of my Paleo cookbooks are filled with nightshades and it’s because they add SO much flavor. Without them things can get a little bland. But not over here on G&E. I promise to never serve you anything bland. 

 

Enjoy this spiced nightshade-free skillet over cauliflower rice!

2 reviews

Five Spice Beef Skillet

Prep Time 00:20 Cook Time 00:15 Serves 4 to 6

Ingredients

  • 1 tablespoon dried parsley
  • 1 teaspoon sea salt
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 2 pounds grass fed ground beef
  • 2 cups thinly sliced fennel bulb
  • 1 cup roughly chopped red onion
  • 4 cups shredded butternut squash
  • 1/2 cup homemade beef or chicken broth
  • 1/2 cup dried currants
  • 2 teaspoons lemon juice
  • handful each of parsley and cilantro, chopped

Directions

  1. In a small bowl, mix together the parsley, sea salt, ginger, turmeric, and cinnamon.
  2. In a large skillet, cook the ground beef over medium heat, breaking up with a spoon into crumbled pieces. Once cooked through, stir in half of the seasoning mixture. Transfer seasoned beef to a bowl and set aside.
  3. Add fennel and red onion to the skillet and cook for 5 minutes until the fennel is crisp-tender. If ground beef did not render enough fat to cook the vegetables, add a tablespoon of your fat of choice.
  4. Add butternut squash, remaining seasoning, and broth to the skillet. Turn heat to medium low and cover with a lid. Steam cook the vegetables for 2 minutes until the squash is tender.
  5. Remove from the heat and stir in the ground beef, currants, lemon, herbs, and additional sea salt if desired.

Lamb with Olive Tapenade Rice (Paleo, AIP, Whole30)

If you like olives, make this tonight. If you don’t like olives, we cannot be friends in real life. Fine. Yes, we can. We just can’t be the type of friends that sit around on a Thursday night throwing olives into each other’s mouths from across the living room.

You know what I’m tired of seeing? Paleo recipes that use quotation marks to delineate that the “Rice” or “Bread” in the recipe isn’t your standard grain-based rice or bread. It makes you feel like you’re losing out (you’re not). Like, “hey you know Rice, that sexy guy down the street? This isn’t him, but it’s Rice’s cute little sister “rice”‘. How about we just revise what those words mean and never use quotation marks again?

I had my first visit with a naturopathic doctor today. I have given up on the Western medical community. I am reserving their services the next time I sprain my ankle or need some advice on what not to do. I am super excited about her. She sent me home with a stool test. That should be fun. I had to take the train home with my nondescript white paper bag full of empty stool samples that cost $300. I was PARANOID that someone would choose this evening to mug me. I sometimes plan in my head what I will say if someone does try to rob me (“What would your mother say if she saw what you were up to?”) Tonight I decided a simple “That’s for my poop.” should ward off any villains.

Lamb with Olive Tapenade Rice

Serves 3-4 | Prep Time 10 minutes | Cook Time 14 minutes

1/2 cup Kalamata olives, pitted

1 tbsp chopped fresh Oregano

1 tbsp Olive oil

3 cups Butternut squash, cubes

1 lb Ground lamb

1/2 tsp Cinnamon

1/2 cup Raisins

1/2 tsp Sea salt

  1. Place olives, oregano, and olive oil in a food processor/blender and pulse until finely chopped. Set aside.

  2. Now place butternut squash in the blender/processor (no need to wash it – yay!) and pulse until finely chopped. Set aside.

  3. Heat a large skillet over medium-high heat. Add the ground lamb. Do not disturb for 4 minutes until the lamb is browned on one side. Now use a wooden spoon to break the meat into bite-sized chunks (size of mini meatballs). Flip each chunk and brown the other side for 2 minutes.

  4. Add in the riced olives, butternut, cinnamon, raisins, and sea salt. Stir well, cover with a lid, and reduce heat to low. Cook for 5-6 more minutes. Serve warm.