I've added back nightshades in the last few weeks and, boy, did I miss them. There are just some things that I cannot replicate... YET. I plan to try. Believe me. So, for now, I present you all the comforting flavors of your childhood in all their nightshade-y glory. Though please, cross your fingers and toes that I'll have a follow up in a week or two of these same flavors WITHOUT all their nightshade-y glory. Yes, I want AIP Manwich. Cus I can... I hope.
Oh, and it's Whole30 friendly. You're welcome.
1/2 tbsp cooking fat (I used bacon grease, but anything will work)
1/2 red onion, chopped
3 cloves garlic
1 lb ground beef
1 (6oz) can tomato paste
1/2 cup apple juice
1/2-1 cup water
1 tbsp fish sauce
1/2 tbsp coconut aminos
1 tsp chili powder
1 tsp salt
more salt + pepper to taste
1 tbsp apple cider vinegar (ACV) - optional
Melt your cooking fat in a sauté pan over medium high heat.
Once hot/melted, add your chopped onions and cook until translucent, approximately 3 minutes.
Add minced garlic and cook, stirring constantly, another minute or until fragrant (mmm, garlicky goodness).
Crumble in your ground beef and cook until browned.
Add all remaining ingredients (starting with 1/2 cup water) and reduce heat to medium low and simmer until desired thickness is reached (15-30 minutes), stirring regularly.
Add more salt and any pepper to taste.
Serve over baked sweet potato, plantains, greens or even bread if you're feeling frisky.
Note: if your mix has reduced, but the flavor is still tomatoey, add additional water and continue to simmer.
Note 2: I leave the ACV as optional because, though it makes a more authentic taste, we actually like it best without. Try it both ways or start without, taste after its cooked down for a bit, then add it and simmer some more if you feel it needs it. Taste is so individual, isn't it?
|I particularly liked it served over a baked sweet potato with a side of lemony baby kale. Like childhood, but better.|