Last week, I had my annual Super Bowl Sunday Home-Alone-Cook-Off. Not going to lie, I’m no a football fan. I’ve tried watching games, but every time my mind begins to wander off to the 100 things I could be doing instead. And no, the Super Bowl is not the exception.
So every year, I have the house to myself and have my own party where I create my own recipes that I know my family would put their noses up to if they were around.
The arrangement works out nicely: I get to experiment in the kitchen and end up with a week’s worth of yummy food. I then eat while watching some Netflix with the game on in the background (for the halftime show and commercials).
Anyway, this was one of the end results:
Pumpkin Coconut Beef Sauce/Soup
1 tbsp red palm oil (or avocado oil)
1 onion, diced
2 garlic cloves, minced
1/2 tsp sage
1 lb. organic, grass-fed ground beef
1 cup chopped carrots
1 (13.5oz) can of full-fat coconut milk
1 (15oz) can of pumpkin
2 handfuls of fresh spinach
salt and pepper
For soup version– add in 1 cup vegetable/chicken/beef broth (if you just want a sauce, omit)
Heat the oil in a pot and add in the onion, garlic, and sage. Sauté for 5 minutes. Add in the carrots and meat and cook until the meat is entirely brown. Add in the coconut milk and pumpkin and bring to a boil. Add in the spinach and cook until wilted. Adjust with salt and pepper, to taste. If you are making the soup: Stir in your broth here. If not, serve over rice or cauliflower rice.