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Posts from the ‘Recipes’ Category

22
May

Recipe: Bison And Kidney Bean Chili

Bison-and-Kidney-Bean-Chili1

I’m from Texas, so chili is one of my favorite stews to make. I pride myself on being a chili expert. Why not make it with some grass fed bison? 

The granddaddy of this Tex-Mex dish, chili con carne, is thought to have originated in the 1800s along the Texas cattle trails. Range cooks would commonly prepare a pot of fresh beef and wild-grown seasonings for the cowhands. Before long, the popularity of this spicy stew spread like cheese on a hot burrito throughout the trail towns. It’s even said that Frank and Jesse James would stop to eat a bowl before pulling their next bank job.

Texans obviously take their chili seriously, and opinions vary widely on what makes a perfect bowl of “red”–a common nickname for the meaty dish. Some add a variety of meats including pork, while others insist on beef. Many use commercial seasonings and powders for convenience, but purists grind their own chile peppers. Ground buffalo, also known as bison, is a great alternative to ground beef because it has a rich, delectable flavor.

True Texas classic chili doesn’t include beans so you can skip the beans (and the gas) if they don’t work for you.

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21
May

Recipe: Salmon With Mango Salsa

Salmon-with-Mango-Salsa

This salmon with mango salsa recipe is healthy and delicious, simple to make and one of my favorite meals. It combines mango and avocado salsa with wild salmon for protein and omega-3, monounsaturaed fats and high vitamin arugula into an highly nutritious meal.

Wild salmon will have more omega-3 than regular farmed salmon. Buyer beware: farmed salmon can even be dyed pink because of the poor nutritional quality of the fish and their GMO grain feed.

Even though contamination with mercury, pesticides, and other pollutants has become a widespread problem in salmon habitats, there are still salmon habitats that pose relatively low risk. The lowest risk category for wild-caught salmon are Alaskan salmon. Alaskan chum, sockeye, coho, pink, and chinook salmon have all been evaluated for contaminant consumption risk involving dioxins, dioxin-like compounds and polychlorinated biphenyls (PCBs) and have been found to be the lowest risk category of wild-caught salmon. This lower contamination risk amongst all wild-caught salmon is one of the reasons I recommend wild-caught Alaskan salmon.

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17
May

Recipe: Salmon With Mango Salsa

Salmon-with-Mango-Salsa

This salmon with mango salsa recipe is healthy and delicious, simple to make and one of my favorite meals. It combines mango and avocado salsa with wild salmon for protein and omega-3, monounsaturaed fats and high vitamin arugula into an highly nutritious meal.

Wild salmon will have more omega-3 than regular farmed salmon. Buyer beware: farmed salmon can even be dyed pink because of the poor nutritional quality of the fish and their GMO grain feed.

Even though contamination with mercury, pesticides, and other pollutants has become a widespread problem in salmon habitats, there are still salmon habitats that pose relatively low risk. The lowest risk category for wild-caught salmon are Alaskan salmon. Alaskan chum, sockeye, coho, pink, and chinook salmon have all been evaluated for contaminant consumption risk involving dioxins, dioxin-like compounds and polychlorinated biphenyls (PCBs) and have been found to be the lowest risk category of wild-caught salmon. This lower contamination risk amongst all wild-caught salmon is one of the reasons I recommend wild-caught Alaskan salmon.

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19
Apr

Recipe: Herb Encrusted Pork Tenderloin

herb-encrusted-pork-tenderloin

Pork tenderloin is flavorful, tender and easy to prepare. It accommodates different flavor profiles and side dishes. It transforms into lovely, deceptively fancy-looking medallions. We’re going to make a seared, savory tenderloin!

First of all, acquire some amount of pork tenderloin. Tenderloins come in various sizes, of course – most likely you’ll find them in the pound-and-a-quarter range; a tenderloin of this size will provide a round of porky deliciousness to three reasonably hungry adults if you pair it with some other stuff, especially if that stuff is edible and not a fistful of dryer lint. Then again, it will leave no leftovers for those adults, which might be a problem, since it’s going to taste very good. What I am trying to say here is that you might want two tenderloins if you’re feeding more than two people. Decide for yourself.

If you can, do yourself a favor and see about finding tenderloin from pigs that were raised humanely and fed well. If the ethical, humane reasons to do this don’t move you, please do trust that the difference in flavor certainly will. The industrial meat-production methods that we all kinda know are monstrously cruel to the animals we eat also happen to be ruinous to the flavor and quality of the meat we get from them. It’s worth paying a few extra bucks to get pork from an animal that had a decent life; even if you don’t particularly care how the animal lived, surely you can be moved to care how it tastes.

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11
Feb

Recipe: Fennel And Beet Saute With Mustard Vinaigrette

Craving the carbs in root veggies? Me too! I love sautéing or roasting veggies, like fennel and beet, and drowning them in vinaigrettes. Makes for a healthy, delicious dish! And is the secret to veggies your family will ask for again and again. Read more »

2
Jan

Recipe: Roasted Cipollini Onions with Balsamic Dressing

I am in love with the sweetness of roasted onions. This recipe calls for Cipollini onions, but you can use any small onion like pearl or the like. This recipe will dazzle as a side dish to any hearty meat like steak or lamb. Read more »

12
Dec

Recipe: Gluten free Pumpkin Pie

Love classic pumpkin pie, but want a healthier version? My recipe is gluten and dairy free! Bring your own healthy desert for the holidays and enjoy it with peace of mind! Read more »

28
Nov

Leftover Turkey Soup

Thanksgiving is over. You likely have eaten turkey for dinner 2 meals in a row. What are you going to do with all that turkey!?Time for turkey soup!  This soup is a delicious and healthy way to use up the rest of your bird!
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21
Nov

Recipe: Bison and Kidney Bean Chili

I’m from Texas, so chili is one of my favorite stews to make. I pride myself on being a chili expert. Why not make it with some grass fed bison? The granddaddy of this Tex-Mex dish, chili con carne, is thought to have originated in the 1800s along the Texas cattle trails.  Read more »

14
Nov

Recipe: How to Make a Killer Frittata

Frittatas have saved me on more hungry weeknights than I care to count. As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes.
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