my beef with sage

recipes for fall turkey skillet and Thai basil stir fry

Hope it’s been a good few months for everyone! I’m back to let everyone know I lost my battle with sage this week. In a moment of weakness, I chopped off a little piece of my left pointer finger. Nearly a week later, and almost fully healed, I can confidently say the recipe that caused this trauma was well worth the pain.

Broccyourbody’s fall turkey skillet (linked below) was so delicious, I made it twice! It was such a simple recipe with so few ingredients. Leftovers were so good, especially with a fried egg on top for a little extra protein!

I’m also including a Thai Basil Stir Fry that I made a couple weeks ago. I lOvEd this recipe. It made great leftovers as well. ‘Tis the season for warm bowls! Recipes are below!

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fall turkey skillet

*recipe from www.broccyourbody.com*

ingredients:

• 1 small yellow onion

• 2 garlic cloves

• 1 lb ground turkey, I used 93% lean

• 1 tablespoon fresh sage

• 1 tablespoon fresh rosemary

• 2 cups butternut squash or sweet potato, peeled and chopped into 1/2 inch cubes

• 1 10 oz bag Trader Joe’s Rice Medley Blend or any frozen precooked rice

• 1/2 cup chicken broth or water

• 2 cups kale, stems removed and roughly chopped

• 2 oz goat or feta cheese, crumbled

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Thai basil stir fry

*recipe from The Cook’s Book*

ingredients:

• 1 lb 80/20 ground beef

• 1 red bell pepper, sliced

• 1/2 red onion, diced

• 2 cloves garlic, minced

• 1/4 cup chiffonaded fresh basil leaves

• 1 inch fresh ginger, grated

• 3 Tbsp soy sauce

• 1 Tbsp brown sugar

• 1 tsp fish sauce

• 1 tsp salt

• 1/2 lime, juiced

coconut rice:

• 1 1/4 cups basmati rice

• 1 can full-fat, unsweetened coconut milk

• 1/2 cup water

• dash of salt

toppings:

• 1 carrot, shredded

• 2 green onions, sliced

• fresh bail

• fresh jalapeño, sliced

• lime wedges

directions:

1. Heat 1 Tbsp of oil in a large skillet. Add ground beef, and break it up with a meat masher or wooden spoon for about 5 minutes.

2. Add bell pepper and red onion. Sauté for 3 minutes.

3. Add garlic, basil, and ginger, stirring for about 2 minutes.

4. Add soy sauce, sugar, fish sauce, and salt. Stir to combine. Sauté for an additional 2-3 minutes.

5. Turn off heat. Squeeze lime over meat and mix to incorporate.

6. Serve over coconut rice and top with shredded carrots, green onions, fresh basil, sliced fresh jalapeño, and a lime wedge.

coconut rice:

1. Mix together basmati rice, coconut milk, water, and salt.

2. Make in rice cooker or on the stove top.

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