Tuesday, September 30, 2014

crunchy curried beef lettuce cups

1 tablespoon ghee or coconut oil
1 cup chopped jicama
1/2 cup chopped bell pepper
2 tablespoons minced shallot
sea salt and black pepper to taste
2 tablespoons curry powder
1/4 teaspoon ginger powder, or 1/2 teaspoon minced fresh ginger
1/2 teaspoon onion powder
1 teaspoon ground cinnamon
1 clove garlic, minced or grated
1/4 cup full-fat coconut milk*
1 pound ground beef
juice of 1 lime
1/4 cup chopped fresh cilantro leaves
1 head butter or Bibb lettuce, separated into leaves
1 lime, cut into wedges, for garnish

1/4 cup finely sliced red cabbage
1/4 cup sliced green onions (scallions)
fresh basil leaves

 In a large skillet, melt the ghee or coconut oil over medium-high heat. Place the jicama, bell pepper, and shallot in the pan and season with salt and pepper. When the vegetables begin to soften—approximately 5 to 10 minutes—add the curry powder, ginger, onion powder, cinnamon, and garlic. Stir to combine and coat the vegetables with the spices.

Continue to sauté for 5 minutes, then stir in the coconut milk. Add the ground beef and cook, breaking it up to combine it with the vegetables and spices, until the meat is brown all the way through, 5 to 8 minutes. Taste to check the seasoning and add more salt and pepper if needed.

Before removing the mixture from the heat, add the lime juice and cilantro and stir to combine.

Serve in butter/Bibb lettuce “cups” with lime wedges and additional garnishes of your choice.

LEFTOVERS MAKEOVER Use leftovers of the beef mixture in a frittata the next morning. Simply place it in an oven-safe skillet, then pour whisked eggs into the pan. Bake in a 350°F oven for twenty to thirty minutes, or until the eggs are set.

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3360-3366). Victory Belt Publishing. Kindle Edition.

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