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Curried Elk and Sauteed Zucchini

May 4, 2012

Happy May!

In light of recent awesome life events and a TON of traveling, I decided its time for a bit of a healthy food kick. So for a few days at least, I am going to try to aim for as many fruits and veggies as I can get. I am also going to try and give up sugar for a little while (yeh, right.)

Anyways, thank god for meat. Because I can eat as many fruits and veggies as I’d like but without protein its sooo energy draining. I basically hit up the grocery and bought a ton of veggies and fruit, and a jar of Tahini-my new fave salad topper. Surprisingly, a ton of veggies are super cheap. Awesome. I also headed to the Meat and Seafood Co. for some ground Elk, beef and seafood.

A few days in and I am already feeling better! Also, sugar cravings-the worst. I started the week off with a large batch of Curried Elk over Sauteed Zucchini. This way, I have it on hand whenever. I have never cooked elk before, but I decided it couldn’t be bad with some tomatoes in a sauce creation over zucchini or spaghetti squash.

Mmmm.

Great success!

Curried Ground Elk:

1 Tbsp Olive Oil

1 lb Ground Elk

1 onion, chopped

1-2 Garlic cloves, crushed

6 large Roma Tomatoes, chopped

1tsp Curry Powder

Pinch of Basil

Salt to taste

Directions:

Heat olive oil in a large pan or pot over medium high heat. Add onions and garlic and cook for 2-3min. Add meat and spices and cook, continuing to stir until meat is mostly brown. Add tomatoes and keep cooking until all of the meat is browned and the tomatoes are beginning to loose their juices.

Sautéed Zucchini with Cinnamon:

1 Tbsp Olive Oil

4 Zucchini, chopped

1 Onion, chopped

2-3 cloves garlic, crushed

¾ tsp cinnamon

salt and pepper to taste

Directions:

Chop zucchini, garlic and onion. Heat olive oil in a large skillet over medium high heat. Add onions and garlic, cook for 3-4min and add zucchini and spices. Stir well, turn heat to medium low and stir until the zucchini starts to soften.

So tasty! I don’t think the ratio of zucchini to meat is quite right. I plan to roast a spaghetti squash to serve the elk over as well. If you are making this dish for a family, double the zucchini recipe, it should cover it!

Stand by for some more excellent culinary adventures…I have a few things I want to try as soon as I have a bit more time (hello two days off!). Plus…pickle season is almost among us! Waaaah!

Enjoy!

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