Sunday, February 6, 2011
More Cooking with Buffalo
Here is a fun link from the NBA (National Buffalo Association) which has more recipes on how to cook easy buffalo recipes. Click "here" to see the list of recipes, such as grilled steak marinades, burgers and kabobs.
Buffalo Stew
Okay, before you get completely grossed out about eating buffalo, remember that it looks just like beef AND it is is tons healthier for you! Consider these facts about buffalo:
-Buffalo tastes like a more fine beef, but has a more rich flavor and is slightly sweeter.
-Buffalo is naturally tender.
-You get more protein, minerals and nutrients, with less fat and calories in the same serving size as beef.
-They naturally spend more time in a pasture, with very little time in a feedlot. This means they are not usually given questionable hormones (like beef) and have less stressed induced hormones injected into their body when living the last part of their lives in a feedlot like store bought beef. (That makes the meat more tough and less tasty).
-Buffalo has a greater concentration of iron and essential fatty acids necessary to human health.
-Reader's Digest has listed Buffalo as being one of the top 5 foods women should eat since it is a good source of iron.
Plus, it tastes freaking awesome! It is super easy to prepare - simply use in place of any beef in any recipe. I found buffalo meat cubes at Whole Foods for only $4.50 for a dinner size package, and my husband thoughts stew on a cold wintry day sounded good. But, you can get ground buffalo, buffalo steak, buffalo roasts etc. The possibilities are endless!
Here is the stew recipe I tried, using what veges I had on hand. You can modify it to your own taste or favorite beef stew recipe:
3/4 lb. buffalo meat cubes, thawed (You can use more, but this was the size I found already prepared at Whole Foods).
32 oz. beef broth
4 medium red potatoes, diced
1 medium onion, diced
4 stalks of celery, diced
1 large tomato, diced
1 Tb. minced garlic
1 Tb. Basil
1 Tb. Parsley
1 Tb. Thyme
1 Tb. salt
1 Tb. pepper
1 Tb. Worcestershire sauce
I combined everything in a crockpot on low. I am going to cook it for 4-6 hours, since the meat was thawed. I also microwaved the meat for 3 minutes to help make sure it was a little more cooked and I would not have to leave it in the crockpot as long.
If anyone has a better stew recipe, I would love to try it! I love making homemade soups and stews. Preparing all the fresh vegetables is a relaxing thing for me and makes me feel like I am actively trying to be healthier.
-Buffalo tastes like a more fine beef, but has a more rich flavor and is slightly sweeter.
-Buffalo is naturally tender.
-You get more protein, minerals and nutrients, with less fat and calories in the same serving size as beef.
-They naturally spend more time in a pasture, with very little time in a feedlot. This means they are not usually given questionable hormones (like beef) and have less stressed induced hormones injected into their body when living the last part of their lives in a feedlot like store bought beef. (That makes the meat more tough and less tasty).
-Buffalo has a greater concentration of iron and essential fatty acids necessary to human health.
-Reader's Digest has listed Buffalo as being one of the top 5 foods women should eat since it is a good source of iron.
Plus, it tastes freaking awesome! It is super easy to prepare - simply use in place of any beef in any recipe. I found buffalo meat cubes at Whole Foods for only $4.50 for a dinner size package, and my husband thoughts stew on a cold wintry day sounded good. But, you can get ground buffalo, buffalo steak, buffalo roasts etc. The possibilities are endless!
Here is the stew recipe I tried, using what veges I had on hand. You can modify it to your own taste or favorite beef stew recipe:
3/4 lb. buffalo meat cubes, thawed (You can use more, but this was the size I found already prepared at Whole Foods).
32 oz. beef broth
4 medium red potatoes, diced
1 medium onion, diced
4 stalks of celery, diced
1 large tomato, diced
1 Tb. minced garlic
1 Tb. Basil
1 Tb. Parsley
1 Tb. Thyme
1 Tb. salt
1 Tb. pepper
1 Tb. Worcestershire sauce
I combined everything in a crockpot on low. I am going to cook it for 4-6 hours, since the meat was thawed. I also microwaved the meat for 3 minutes to help make sure it was a little more cooked and I would not have to leave it in the crockpot as long.
If anyone has a better stew recipe, I would love to try it! I love making homemade soups and stews. Preparing all the fresh vegetables is a relaxing thing for me and makes me feel like I am actively trying to be healthier.
Friday, February 4, 2011
Whole Foods Sale this week
I was so excited to see that the ground beef is half off this week - from $5.99 per pound to $2.99 per pound. I bought 10 lbs. I know it seems like alot - and it sure is more than Super Walmart, but it still makes a cheaper and MUCH healthier organic dinner....tacos, burgers, spaghetti sauce, chili etc.
Some other good deals:
Some other good deals:
- $2.99 for a 2 lb. bag of organic lemons - contains about 9 lemons ($1.00 off)
- Buy one, get one free for Super Bowl Game Day Dips (salsa, guacamole, black bean dip and more)
- Buy one, get one free Lou's Famous chicken sausages (regular $5.99 each)
- Don't forget the ground beef at $2.99 per pound!
Lamb with Red Potatoes and Green Beans
This was super easy to make, and tasted pretty darn good. I was out of rosemary, so I resorted to concocting the below marinade which worked out great. I based it off the mint yogurt that is often served with lamb.
1 Tb. olive oil
1 lb. lamb chops ($8.99 per lb. at Whole Foods)
1 tsp. dried mint
1 lemon, squeezed out on lamb.
sea salt and pepper to taste
-Take thawed lamb chops, and cook in olive oil over low heat. It is apparently best to cook these in a cast iron skillet, but I do not have one. You also do not need alot of oil, since the fat in lamb will naturally help it to cook and not stick to the pan.
-Sprinkle with mint, lemon and salt and pepper to taste.
-Cook 6 minutes for medium rare and 10-12 minutes for a more well done lamb chop.
-Serve with red potatoes and parsley and green beans.
Now you have a super easy, yet elegant dinner that can be whipped up to impress anyone on short notice!
1 Tb. olive oil
1 lb. lamb chops ($8.99 per lb. at Whole Foods)
1 tsp. dried mint
1 lemon, squeezed out on lamb.
sea salt and pepper to taste
-Take thawed lamb chops, and cook in olive oil over low heat. It is apparently best to cook these in a cast iron skillet, but I do not have one. You also do not need alot of oil, since the fat in lamb will naturally help it to cook and not stick to the pan.
-Sprinkle with mint, lemon and salt and pepper to taste.
-Cook 6 minutes for medium rare and 10-12 minutes for a more well done lamb chop.
-Serve with red potatoes and parsley and green beans.
Now you have a super easy, yet elegant dinner that can be whipped up to impress anyone on short notice!
Southwestern Chili
I have been searching for the perfect chili for a LONG time. I have tried countless recipes, only to have too many tomatoes, too bland seasoning, too hot seasoning...This time I decided to forget all other recipes and simply go with what I thought both my husband and I would enjoy. This turned out really good, and was really especially yummy with sour cream, cheddar and green onions on top.I have also put variations at the bottom of the recipe to make other styles of chili.
1 lb. ground beef
1 onion, diced fine
1 large green bell pepper, diced fine
1/2 c. celery, diced fine
1/2 c. red bell pepper, diced fine
1 Tb. minced garlic
1 Tb. butter
16 oz. frozen sweet corn
1 teaspoon each: cumin, chili powder, salt and pepper. You can add more of any of these to taste.
16 oz. black beans, cooked and drained.
Garnishments: sour cream, cheddar cheese, green onions, tomatoes, hot sauce etc.
-In large skillet, saute beef until done. Drain fat. Set aside.
-Combine the next 6 ingredients in a large skillet and saute until tender, about 5 minutes.
-In dutch oven, cook corn until done. Drain water.
-Add beef, sauteed vegetables, spices and cooked black beans. Add 1 cup water and simmer for 5 minutes.
-Add more seasonings and garnishments to taste.
Variation #1: Substitute 16 oz. kidney beans for 16 oz. black beans; and 1 lb. tomatoes for 1 lb.corn
Variation #2: Substitute 16 oz. pinto beans for 16 oz. black beans; and 1-2 jalapenos and 2 c. diced tomatoes in place of corn; add cilantro for garnish.
Variation #3: Substitute 16 oz. white beans for 16 oz. black beans; 1 lb. chicken for 1 lb. ground beef; and 1 lb. tomatoes for 1 lb. corn.
1 lb. ground beef
1 onion, diced fine
1 large green bell pepper, diced fine
1/2 c. celery, diced fine
1/2 c. red bell pepper, diced fine
1 Tb. minced garlic
1 Tb. butter
16 oz. frozen sweet corn
1 teaspoon each: cumin, chili powder, salt and pepper. You can add more of any of these to taste.
16 oz. black beans, cooked and drained.
Garnishments: sour cream, cheddar cheese, green onions, tomatoes, hot sauce etc.
-In large skillet, saute beef until done. Drain fat. Set aside.
-Combine the next 6 ingredients in a large skillet and saute until tender, about 5 minutes.
-In dutch oven, cook corn until done. Drain water.
-Add beef, sauteed vegetables, spices and cooked black beans. Add 1 cup water and simmer for 5 minutes.
-Add more seasonings and garnishments to taste.
Variation #1: Substitute 16 oz. kidney beans for 16 oz. black beans; and 1 lb. tomatoes for 1 lb.corn
Variation #2: Substitute 16 oz. pinto beans for 16 oz. black beans; and 1-2 jalapenos and 2 c. diced tomatoes in place of corn; add cilantro for garnish.
Variation #3: Substitute 16 oz. white beans for 16 oz. black beans; 1 lb. chicken for 1 lb. ground beef; and 1 lb. tomatoes for 1 lb. corn.
Creamy Basil Fettuccine Aldredo
*This recipe came off the back of the Ezekiel 4:9 16 oz. Sprouted Fettuccine box. I altered it to my own preference. The original recipe contained carrots, julienned, and mushrooms. I am not a big fan of carrots in my pasta and I was out of mushrooms. The following recipe is my own adaptation to the box recipe.*
8 oz. Ezekiel 4:9 sprouted Organic Grain Fettuccine
2 Tb. extra virgin olive oil
2 c. whole milk
3/4 c. Parmesan
1 Tb. dried oregano
1 Tb. dried basil
4 TB. corn starch
1 Tb. olive oil
1 medium onion, diced fine
1 red bell pepper, diced fine
8 oz. frozen broccoli, steamed and chopped
sea salt and black pepper to taste
-Bring 4 quarts of water to a boil. Add pasta and olive oil.
*COOK 4-5 minutes and be careful to not overcook (oops! it dissolves apparently!)*
-Drain and set aside.
-In large saucepan over low heat, add milk, Parmesan and spices. Add corn starch and whisk until thick and creamy. Stir into pasta.
-In smaller skillet, saute pepper and onion in skillet (and mushrooms if you want them).
-Combine sauteed vegetables and broccoli in pasta.
-Season with salt and pepper to taste.
*You can also add a meat like turkey bacon, chicken or sausage on the side or in the dish.*
This is a REALLY filling pasta. You may think that the 8 oz. hardly seems like enough, but by the time you add the sauce and vegetables, you will have 4-6 servings. This helps alot, since this pasta is not the cheapest in the world.
8 oz. Ezekiel 4:9 sprouted Organic Grain Fettuccine
2 Tb. extra virgin olive oil
2 c. whole milk
3/4 c. Parmesan
1 Tb. dried oregano
1 Tb. dried basil
4 TB. corn starch
1 Tb. olive oil
1 medium onion, diced fine
1 red bell pepper, diced fine
8 oz. frozen broccoli, steamed and chopped
sea salt and black pepper to taste
-Bring 4 quarts of water to a boil. Add pasta and olive oil.
*COOK 4-5 minutes and be careful to not overcook (oops! it dissolves apparently!)*
-Drain and set aside.
-In large saucepan over low heat, add milk, Parmesan and spices. Add corn starch and whisk until thick and creamy. Stir into pasta.
-In smaller skillet, saute pepper and onion in skillet (and mushrooms if you want them).
-Combine sauteed vegetables and broccoli in pasta.
-Season with salt and pepper to taste.
*You can also add a meat like turkey bacon, chicken or sausage on the side or in the dish.*
This is a REALLY filling pasta. You may think that the 8 oz. hardly seems like enough, but by the time you add the sauce and vegetables, you will have 4-6 servings. This helps alot, since this pasta is not the cheapest in the world.
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