Updated: Jan 24
One of the best parts about making my own food…is the part where I make my own food.
Allow me to explain. Do you ever get tired of allowing fast food chains to dictate your food choices? Or (on those rare occasions where we splurge on ourselves) having chefs and waiters serve you dishes carefully confined within the parameters of their fine dining menu? Don’t you ever crave autonomous food freedom?
Yeah, me too.
One day I found myself tramping 3.5 mph on a YMCA treadmill. Then, bam!
No, I didn’t fall. An article towards the back of the food magazine I’d perched on the treadmill had caught my eye with powerful force (hence the bam).
The article described ideas for baking my choice of root vegetable, meat and greens. Together. In the same pan. With minimal fuss.
Color me intrigued! Simple, yet autonomic. Yes, please.
Thusly inspired, here is what I made:
Homemade Potato Bake
- grassfed ground beef
- red potatoes, chopped
- anise, chopped
- onion, chopped
- chives, chopped
- fresh ginger, chopped
- fresh dill, chopped
- tomatoes, chopped
- apple cider vinegar
- grapeseed oil
- ground tumeric
- ground white pepper
- ground ginger
Oil baking pan. Place chopped potatoes on pan and slide into oven. Set timer for 45 minutes.
Brown ground beef and set aside. In a medium mixing bowl, mix together vinegar, oil, spices and half of the dill and chives.
Mix ground beef into the dressing. 20 minutes into the baking, place meat in little chunks on top of the potatoes.
Mix together onion, fresh ginger, chives, dill and tomatoes. 35 minutes into the baking, scatter handfuls of the herbs mix on top of the meat and potatoes.
At 45 minutes, mix and turn over the food on the baking dish so that everything is freshly “tilled.” Turn off the oven and wait for cool down. Serve warm.
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