Did you see my post from last week about the bundle of goodies I received from Redmond Trading Co? Christmas came a little early in my house, that’s for sure!
After I received my package, I started reading more about natural-occurring salt..and more about processed salt for that matter! It really is an interesting topic.
I have been purchasing Himalayan pink salt for a couple years, thinking that as far as health benefits and a “natural” product, I was getting the best thing. Then, I opened my Real Salt!
You expect salt to taste like, well, salt. I’m sure when you’re out of salt, and go buy more from the store you can’t really tell the difference between Morton and Cargill. Your average pearly white table salt is all the same, really. Each is bleached and processed using chemicals you wouldn’t dare sprinkle on your food. They look the same, they taste the same. It’s just salt.
Real Salt has a flavor that I’ve never experienced with a salt before. Dabbing your fingertip into it and letting the salt linger on your tongue will be the first thing you should do with your Real Salt. If that doesn’t convince on the unique flavor, cook with it!
The very night I received my package, I knew I wanted to cook up a simple supper, one that wouldn’t have a lot of competing flavors. A supper that revolved around the salt. The solution: a one-pot supper including beef, veggies, and salt as the main flavoring agent.
One-Pot Healthy Helper with Ground Beef and Veggies
1 T. butter
3 garlic cloves, minced (I use a handheld cheese grater)
1 onion, diced
1 large bell pepper, diced
Real Salt Season Salt&P (enough to sprinkle on veggies)
broth, preferably homemade (veg, chick, beef), enough to cover bottom of pan
1 lb ground beef, preferably grass-fed
2 medium squash/zucchini, peeled and diced
broth, about 1-1.5 cups
Real Salt Season&P
In large pan or pot, melt butter over medium-low heat. Add garlic, stir until fragrant. Add onion and pepper.
Sprinkle all of the veggies with Real Salt Season and pepper. Allow to cook 3-4 minutes, just to soften.
Add just enough broth to cover the bottom of pan, about 1/4 cup. Reduce heat and simmer. Once liquids start to cook down a bit, add beef chopping and mixing to cook thoroughly.
After about 5 minutes, or before beef is completely cooked, add zucchini/squash. Mix in, allow to simmer.
Now that your veggies and meat are mostly cooked, add another 1-1.5 cups of broth, mix. Bring to a simmer. Sprinkle more Real Salt Season&P over entire pan. Allow to simmer on low heat for 10-20 minutes.
The longer this simmers, the thicker it will be. Enjoy after 10 minutes in a bowl, or let it cook a little longer. Enjoy.
*Note: In the photos you may notice sweet potatoes in the mix. After making this dish a few times, we realized we didn’t much care for them in this dish. If you love sw.pots. and want to try, just add them first thing after the garlic with a bit of extra butter (or broth for more of a “boil”).
One of the wonderful things about this dish is its flexibility. Swapping out some of the veggies for different ones is fine, make this to your liking. You could even bulk it up by adding more veggies, the meal would go further.
While I do call this a One-Pot Meal, you could pair this dish with a salad or roasted veggies. We had ours with some roasted Brussels sprouts, right off the stalk!