Happy Fall!

Late season PESTO!

Good morning! In celebration of the end of summer and everything else I want to throw into the mix, I took a few days off for some R & R by the seashore this past weekend. Not able to make our usual trip to Maine this spring, we grabbed a couple of days to eat, drink, and be merry in Ogunquit. Much seafood was consumed, many seacoast miles were walked, and lots of wine was drunk, and I had all intentions of taking you out of the kitchen and bringing you along on my eating road trip, but that fell by the wayside after stop number one; I didn’t want to work, I wanted to eat! A stop at my parent’s house on the way home brought me tons of basil from my father’s garden for pesto, so between making pesto and catching up on everything else, I’m going to give you the easiest of recipes that even a non-cook can fix!

While it looks like it was dark and stormy, the temperature was just right, cool and breezy!

I’ve seen lots of talk these days about the Paleo diet. I’m not really sure what this means, but one thing I do understand is that it’s a balance between protein, veggies, and good carbs. You “eat like a caveman”; all processed foods are out. One evening, when I was tired and didn’t have a lot of energy to expend on cooking, I created this Paleo-approved meal (I think) that is inexpensive, one pan, and is done in about 15 minutes. Sounds pretty good to me on a weeknight! And while it may not be the most photogenic dish to set on the table, with protein from some healthy beef (or chicken or turkey if you prefer), fresh greens, and good carbohydrates from the sweet potato, it’s a well-rounded fall meal for anyone! Vegetarian suggestions below!

Healthy Skillet Supper
2 tsp. olive oil
1 pound beef (chicken or turkey, if you prefer), local or grass-fed
2-3 cups chopped fresh or frozen spinach
1 sweet potato, peeled and diced
Cumin, coriander, or a mixture

1. Heat the olive oil in a large skillet. When warm, add the beef and saute until it is no longer red.

2. Meanwhile, steam the diced sweet potato over water until it is soft, yet firm.

3. Add the spinach to the skillet. Mix. Add the sweet potato. Mix. Add the spices to taste.

Cook’s Notes
• If you want to make a vegetarian version of this, substitute crumbled tofu or hearty beans in place of the beef.

4 thoughts on “Happy Fall!

  1. I love your healthy recipe. But, I still have the wonderful taste of all the treats in Maine (OGQ) swirling around my palate. I can still taste the lobster croissant and the seafood bisque. Oh, and let us not forget the tasty Hemmingway rum drink and Floe’s hot dogs with the secret relish. I would love to read about all the wonderful places you visited and get your expert foodie point of view.

  2. Funny, just yesterday in my library, because I’m allowed behind the scenes during book sale time. I saw a book that is in processing about the Paleo diet. I asked what that meant since I’ve seen lots of headlines and titles about that. I was told the explanation, which goes along with yours, is if the Neanderthal’s could eat it, so can we. It was specifically pointed out that no grains because the caveman would not have grown wheat nor known about corn.

    I will definitely try this recipe (and several others) after the book sale.

    • Darn it, Linda, if I were there, you’d know you’d make a sale! 🙂 I do like the idea, not sure how it’s any different than eating only whole vegetables and no processed foods, but still…. I hope you enjoy the recipe, check back and let me know! 🙂

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