Ingredients
·
1.25 lbs mild Italian pork
sausage, diced. YOU
can use whatever meat you like – ground beef, sausage, chicken, beef – whatever
you have on hand.
·
3 small leeks, diced
·
½ red onion, diced
- 1 red bell pepper, sliced
thin
·
1 – 14oz can of artichoke
hearts packed in water, cut into quarters
·
1 tablespoon coconut oil
·
5 zucchini
squash, sliced thin like noodles
Sauce Ingredients
·
1 – 14.5 oz can of organic
diced tomatoes
·
2 tablespoons coconut milk
·
1 teaspoon crushed
garlic
- 2 tablespoons fresh rosemary, minced
·
Black pepper and
sea salt to taste
Instructions
1. In a large skillet or wok heat
the coconut oil. If you are using raw meat, brown the meat in the coconut oil
and add the onion, leeks, and bell peppers. If you are using pre-cooked
sausages like we did, cook the onions, leeks and bell peppers first in the
coconut oil until tender and then add the meat and cook for another 3-4 minutes
or until the sausage is warmed through.
2. In a small sauce pan mix together
the can of diced tomatoes with the juice with the coconut cream concentrate.
3. Bring to a simmer and add the
remaining sauce ingredients and mix well. To the meat and veggies add the
zucchini and artichokes and pour the sauce over.
4. Mix well and cook for another
5-6 minutes, just until the zucchini al dente – do not over cook or they will
turn to mush! Serves 5.
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