I’m crying tears of joy, sweat, and spice as I write this post. Literally though, I’m sweating because this dish has HEAT!
I’ve spent the last three weeks packing and moving into my new apartment and I’m FINALLY done. Well, done enough. My car is still filled with a bunch of junk, but I was out of the old place on time, so I’m considering it a win.
I think we can all agree that moving is the worst, but take it to another level by insisting on doing it all by myself…in a Jetta. I used to think it was just my inner Jew preventing me from paying someone else to do something I could do, but I think it goes deeper than that. When time is money, what’s $200 for movers anyways?
Two thoughts. I’ve always been the independent one in my family. I was making my own doctor appointments before I could drive and I started making my own money in the 6th grade. I’ve allowed independence to seep into my identity and at this point, I’ll do whatever it takes to maintain it. I’m definitely not advocating this way of living, that’s just how I am. Don’t get me wrong though, I still text my mom very google-able cooking questions and call my dad every time my toilet breaks. Not sure how he could possible help being a thousand miles away, but whatever. Secondly, I’ve never felt like my family takes me seriously as an adult human being. And to be fair, I’m not very good at adult things like renewing my car registration. If I ignore it, it’ll fix itself? Here’s hoping. All of this is to say that I don’t like accepting help from other people, even if it means I make a fool of myself dragging my 200lb desk up a hill.
But I’m finally all moved into my new place and I’m obsessed. I think I’ll write a post about turning your home into your sanctuary because I did damn good creating a space I look forward to spending time in.
Here’s the thing though. I moved in three weeks ago and my oven still doesn’t work. Not ideal for someone who has a food blog. It’s not all bad though, it forced me to get more creative with stove top recipes. And that I did!
I’ve been having zoodles with some sort of meat sauce pretty much every day for like 2 months. Literally. But I just now feel like I perfected my meat sauce recipe with the addition of harissa. I hope you enjoy it as much as I do!
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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- 1 lb grass-fed ground beef
- 14 oz crushed tomatoes
- 1/4 cup harissa sauce
- 3/4 cup yellow onion about half a medium yellow onion
- 1/2 bell pepper color of choice
- 1 anaheim pepper
- 3 cloves garlic
- 1 Tbsp pink himalayan salt
- crushed chili peppers for garnish
- green onion for garnish
Ingredients
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- Chop the onion, bell pepper, anaheim pepper, and garlic cloves. Set aside.
- Heat the ghee in a cast iron skillet over medium-low heat.
- Add the onion, garlic, and bell pepper to the skillet and cook until onion becomes translucent (5-7 minutes).
- Add ground beef to the skillet and break into small chunks using a spatula (or a spork if you're a proper 24 year old).
- Once the beef is mostly cooked through, add the salt, harissa, and tomatoes.
- Turn your burner to low and let simmer for another 10 minutes.
- Heat a separate skillet for your zoodles. No oil necessary, as a ton of water will come off the zucchini and prevent sticking.
- Once your second skillet is heated, add the zoodles and place a lid on top to allow them to steam. This should only take 3-4 minutes.
- Drain the zucchini water and plate!
- Place the zoodles in a bowl with the meat sauce on top. Sprinkle red chili flakes and green onions on top. Or not. You do you.