One of my mum’s go-to dishes when it’s frigidly cold out is lean ground meat with veggies. It’s warm, it’s comforting, and really easy to eat as the ground meat is bite-size and therefore very conducive to the hungry shovelling method of eating! 😀 Even though I may not be vegetarian, I am anal about having vegetables with every meal (and if vegetables aren’t available, I eat fruit to supplement) and we always include plenty with the ground meat dishes.
I’m really accustomed to eating these meat dishes with white rice, but they’re just as good with spaghetti or fettuccine noodles when used to make meat sauce, or as meat filling for tacos, pasta, or wontons. We’ve gone the lean ground beef route for tacos and tortillas (yay taco bar!), and my grandma and I have made mixed up batches of ground pork for dumplings and wontons to steam for noodles. Ground meat is really versatile and when seasoned with lots of yummy herbs it’s fab!
Above are two variations: ground pork with yellow bell pepper wedges and king oyster mushrooms, and ground chicken with crunchy chopped celery. To marinate the meat, my mum will use a bit of corn starch, chopped or minced garlic, black pepper, dry basil flakes, chopped parsley, and either lemon juice or lime juice. To cut down on sodium, we avoid using salt or soy sauce and opt for herbs and spices instead to flavour the meat. Marinate for a few hours and you’re good to go! It’s the coldest weekend of the winter so far, so I hope everyone is staying warm, having some good eatss, and having a good weekend 🙂