One Pan Meal, less mess, less stress
One Pan Meal its my go to for when I want a meal fairly quick and easy that involves little to no effort and minimum amount of cleanup. And for us busy moms having less time in the kitchen and more time to spend with family is never a bad thing.
With this meal your getting something that will not stress you out and will nourish you as well as your family. A key component in this dish that I would like to shine a light on is: “local grass fed butter.” It is butter the way nature always intended it to be. Golden yellow, soft in texture and with a delicious rich and full flavor.
Don’t let your fear of saturated fat keep you away from this wonderful superfood. (If you have any doubt, this article should dispel the last of them.) Butter won’t make you fat unless you are eating a truck load of it. And I doubt you could get anywhere close to that amount on account of the satiating nature of fats. Who can on the other hand eat bowl after bowl of cereal and not feel full? I know this was the case for me.
Yet try to eat a bowl of butter and I guarantee you won’t even finish eating it. So I am not advocating to eat bowls of butter but if you would like to add it to your Vegetables or any other food, just go ahead and don’t feel guilty about it.
And know that actual grass fed butter is a superfood. After all grassfed butter is one of the most Nutrient dense foods on the planet! In fact high fat butter oil and cod liver oil were used by Weston A Price a dentist in the 1930s to help heal kids cavities and remineralize teeth. Of course some damage was too far gone but for more minor cavities and stopping what damage had already begun, this protocol truly worked miracles.
He also fed the children a rich stew made with bone marrow which is very nutritious and great for the body. He fed them only one meal a day. The other two meals were with their own families. And even though they had a regular diet at home which was the standard American diet just according to the 30s. They still were able to prevent cavities.
What he found from feeding these local kids was that even if they had something sweet or not very nutritious they were still able to stay in good health as long as they were eating the meals he served. And this is why many other cultures he visited had such wide paletes and hardly any cavities. Their diets just happened to be filled with vitamin A, D and K2, the perfect trio for good teeth as well as good health. They also got many B vitamins and minerals from the organ meats, eating marrow and consuming broth.
Real quality lies in the flavor
Besides all the wonderful benefits grassfed butter has to offer it is also a lot more tasty than your average store butter which quite frankly has little to no flavor. Actually a way to tell how nutritious a food is lies in the flavor, this is why liver has such an intense flavor, it is literally natures multivitamin because it is so full of so many vitamins and minerals. But because it is so nutrient dense it is an aquired taste to many of us in the western world.
But regardless there is no doubt of its nutrition content when you taste that strong metallic taste. Just as when you bite into an organic tomato vs a conventional tomato. One has a very pronounced flavor, the other is like eating something very bland. It’s important that what you eat has a good flavor. The more flavor the more nutrients and it generally just tastes so much better.
An example of a poor substitute would definitely be store butters that have to add “Natural Flavoring” to give it some flavor. Natural flavorings are actually not as natural as one might think from the name. They are in fact closer to artificial flavorings than you might think, Food Babe has a good article comparing the two. You also won’t know what these natural flavorings are. So if you have a food allergy it really is probably better to avoid any packaging that has “Natural Flavoring” as an ingredient you never know if you will have a reaction.
But I digress, why wouldn’t you want butter that is full of flavor? And why not help a local farmer out by buying from them? If you don’t have many farmers near you you can get Kerrygold and some New Zealand grassfed butter in some stores. It’s pretty good but the local butter is the real deal. So support your local farmer and enjoy some grass fed butter liberally on this delicious and quick One Pan Meal!
One Pan Meal Buttery Garlic Shrimp with Kielbasa and Vegetables
Ingredients:
- 1 Turnip
- 1lb potatoes
- 1/2 lb Radishes
- 1 lb Medium Shrimp
- 2 14oz Packages of Kielbasa
- 1/3 to 1/2 cup Grassfed Butter
- Old Bay Seasoning to taste
- 1 lemon
- 1/4 to 1/2 cup Parsley
- 2 Garlic Cloves
Recipe:
1.Line a baking tray with parchment paper and preheat oven to 400F.
2. Cut all vegetables into around 1 inch cubes and slice the kielbasa. Add the vegetables and kielbasa to your baking try.
3. Cut your butter in halve and dice it into 6 or 8 slices. Sprinkle over your vegetables and kielbasa.
4. Bake for 15 minutes and stir. Bake for another 15 and stir, then remove tray from oven.
5. Move your vegetables and Kielbasa to the left to make room for the shrimp.
6. Melt butter in a small saucepan and add your parsley and garlic. Once just melted, remove your saucepan from the heat.
7. Lay your shrimp in the space you have made for it and pour the butter all over the shrimp. Toss to coat. Add lemon slices on top of the shrimp and sprinkle with Old Bay.
8. Put tray back in the oven for 7 more minutes and enjoy!
9. Bonus: it makes really yummy leftovers!
One Pan Meal Buttery Garlic Shrimp with Kielbasa and Vegetables
Ingredients
- 1 Turnip
- 1 lb potatoes
- 1/2 lb Radishes
- 1 lb Medium Shrimp
- 2 14 oz Packages of Kielbasa
- 1/3 to 1/2 cup Grassfed Butter
- Old Bay Seasoning to taste
- 1 lemon
- 1/4 to 1/2 cup Parsley
- 2 Garlic Cloves
Instructions
- Line a baking tray with parchment paper and preheat oven to 400F.
- Cut all vegetables into around 1 inch cubes and slice the kielbasa. Add the vegetables and kielbasa to your baking try.
- Cut your butter in halve and dice it into 6 or 8 slices. Sprinkle over your vegetables and kielbasa.
- Bake for 15 minutes and stir. Bake for another 15 and stir, then remove tray from oven.
- Move your vegetables and Kielbasa to the left to make room for the shrimp.
- Melt butter in a small saucepan and add your parsley and garlic. Once just melted, remove your saucepan from the heat.
- Lay your shrimp in the space you have made for it and pour the butter all over the shrimp. Toss to coat. Add lemon slices on top of the shrimp and sprinkle with Old Bay.
- Put tray back in the oven for 7 more minutes and enjoy!
- Bonus: it makes really yummy leftovers!