First: Cut up some veggies. We choose to use the green peppers, mushrooms, zucchini, and eggplant from Hollygrove Market and Farm.

Cut up some beef. We also got the beef at Hollygrove Market and Farm. It was nice and tender.

We were kinda unsure how to cook it since we were baking it rather than grilling, so we decided to broil it on low. We shoved it all onto the skewers and laid them over a broil-safe casserole dish to catch the drippings.

Trick: It’s best to skewer through as much of the skin of the veggies as you can. The veggie innards get sorta … soft. They may fall off without the support of the skin. Also, don’t squeeze all the pieces together, just kinda until they’re touching. This practice allows for each piece to cook more evenly without the other pieces interfering.

Then we added some Zea Thai Rib Sauce to half of the kabobs. Big mistake on 2 parts. Reason 1: it was almost completely corn syrup. I’m a huge hater when it comes to HFCS (high frutose corn syrup).  We had some Thai Ribs from Zea at a festival that were amazing, and didn’t taste anything like this food-colored corn syrup sauce. Reason 2: well, you can find out in the next entry where I attempted yorkshire pudding.

We put them an inch from the broiler for 10 minutes.

As you can see, the veggies still looked kinda fresh (very apparent in the green peppers). They weren’t quite done yet, so we did another 5 minutes.

Perfect! There some good blackening on the green peppers and some other veggies. The kabobs didn’t even need sauce.

The kabobs fed 2 people. With the drippings I tried to make Yorkshire Pudding … emphasis on tried to make.

In the end, the clean up (again, if u don’t attempt the yorkshire pudding):

• 1 casserole dish
• 1-2 cutting board(s)
• 1 knife

Not bad! Didn’t really need the second cutting board, I just put it on the other cutting board for the picture. I would’ve just put them into the caserole dish.

The ingredients:

• Beef
• Veggies of your choice

Also, add in some dispoable bamboo skewers to the grocery list.

p.s. I’m going to link to the yorkshire pudding entry after it goes up.

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Step 1: Prep you ingredients.

• Dice the onions
• Dice bell pepper to add a nice flavor if you wish [optional]
• Mince some garlic
• Gather some spices (we used cumin, red pepper flakes, cayenne pepper, and any spices you have on hand)
• Gather canned goods: crushed tomatoes, red pinto beans, tomato juice (we used ZingZang bloody mary mix to give an extra kick)

Step 2: sweat your veggies

Heat a large sauce pot (or pan) with some olive oil and toss in your onions and cook them until translucent, then toss in the garlic towards the end so it doesn’t burn.

Step 3: Meat Time!

Add a half pound to a pound of ground meat to the pot (depending on how many servings you want, I usually do a pound per large can o’ tomatoes). Throw the spices on top.

Stir and brown the meat until it looks slightly rare.

Step 4: Add your tomatos

Add canned crushed tomatoes and canned tomato sauce until soupy. Then let it simmer on low-medium heat until thickened, about 45 minutes. Give it a stir and wait for the magic to happen, stirring occasionally.

After the first r15 minutes, add your canned beans and peppers. Then let simmer for another 15-20 minutes or until it reaches a consistency you like. Tasting throughout.

Traditional optional toppings: shredded cheddar cheese or raw onions.

Recipe:

• 1 medium onion
• 2-3 cloves (4-5 if you like garlic like me)
• a pound or pound and half of ground beef
• 14 ounces ounce can of crushed tomatoes
• cup of zingzang or tomato sauce
• heaping table spoons of cumin, cayenne pepper, paprika, chili powder, red pepper flakes, or whatever spices you have on hand (I like to add fennel seeds)
• can of beans (I used red pinto)
• 1 bell pepper diced [optional]