April 6, 2013 at 12:01 AM (Ferments, Homemade Seasoning Mixes, Recipes, Whats for Dinner?)
Tags: Cook, cooking, easy, Easy Recipes, Frugal Recipes, homemade, kitchen, Nutrition, real food, recipe, Salad, Venison
Taco Salad for the Candida Free Kitchen
2/3 Cup Quinoa
1 Cup homemade Bone Broth
1 lb ground turkey/chicken/beef/venison etc
2-4 Tbsp homemade Taco Seasoning
Romaine or iceberg Lettuce
Grape or Cherry Tomatoes
homemade Salsa Verde or ‘green sauce” as Rob likes to call it.
- Bring bone broth to a boil, add quinoa and simmer until tender
- Brown ground meat
- Add cooked quinoa, and homemade taco seasoning. Adding more broth if mixture is too dry
- Allow mixture to cool slightly
- Toss mixture with all remaining ingredients to make salad.
- Top with homemade yogurt if desired.
We love this meal. Something about the still slightly warm meat mixture and the crunchy cold lettuce. Yum! Plus it is “Phase One” safe, if you are following a Candida free way of life, or just plain trying to eat more vegetables!
March 25, 2012 at 5:48 AM (Recipes, Whats for Dinner?)
Tags: Beef Stroganoff, cooking, easy, Health, Recipes, Simple, Venison
I am very lucky to be madly in love with a hunter. I love Rob almost as much as I love beef. The price of a high quality hunk of grass-fed beef makes me love the fact that he knows how to go out and kill meat and bring it home even more. This year I have a freezer full of venison to use up, which is going to save us more than $500. I’m guessing many people think they don’t like venison, because they have never had it properly prepared. The trick to deer meat is not to cook it too long or it dries out and toughens up. It is also best to cook some of the tougher cuts of venison in liquid (hello crock pot). If you absolutely can’t stand the taste, try soaking venison in milk overnight, to remove the metallic or ‘gamey’ taste. The next morning rinse under cold water and cook as you normally would. I personally love venison, and use it for any recipe that calls for beef.
Ground Venison Stroganoff
1 lb ground venison (or hamburger)
1/2 cup onion, chopped
2 cloves garlic, minced
1 tsp sea salt
1/4 tsp pepper
1/4 tsp paprika
1 lb fresh mushrooms
1 cup homemade stock
1/2 cup whole milk or cream
1 cup sour cream
1 tbsp parsley
1 lb egg noodles (or rice)
Brown meat, onion and garlic. Add salt, pepper, paprika & mushrooms. Cook until vegetables are tender.
Add milk and stock and simmer. Cover with a lid and turn on low to tenderize the meat for 5 minutes or so. Turn off heat and stir in sour cream and parsley. Taste and add more salt & pepper as desired. Serve over cooked noodles or rice. It’s also great over mashed potatoes.
I make a double batch and freeze the leftovers for lunches during the week. It reheats very well.
P.S This is another great recipe in which to hide certain very healthy organ meats. Like liver
Venison Backstrap with Coffee Spice Rub
Stuffed Green Peppers in the Crock Pot
March 24, 2012 at 5:19 AM (Almost Free, Homemade Seasoning Mixes, Recipes, Simple, Under $1.00)
Tags: cooking, crock pot, easy, Fajita, Health, Recipes, Simple, Venison
Fajita Seasoning Mix
3 Tbsp cornstarch or arrowroot powder
2 Tbsp chili powder
1 Tbsp sea salt
1 Tbsp paprika
1 Tbsp sugar
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/3 tsp red pepper flakes
1/2 tsp cumin
Mix all spices and store in an airtight container. The whole recipe equals 3 store-bought packets of Fajita seasoning. 2 Tbsp equals 1 packet.
For the easiest fajitas in the world:
Place one flank steak in your crock pot
Throw in a couple of bell peppers and one onion (cut these into strips)
Sprinkle liberally with fajita seasoning (about 3 Tbsp)
Turn on low 6-8 hours.
Shred with 2 forks or cut into strips and serve with homemade tortillas, sour cream, shredded cheese, salsa verde etc.
Homemade Taco Seasoning Mix
Homemade Italian Seasoning Mix
Coffee Spice Rub
February 22, 2012 at 9:11 AM (Recipes, Whats for Dinner?)
Tags: Cook, Meat, recipe, Spice rub, Venison, wild game
I have a fair amount of venison in the freezer to use up before next hunting season. I wanted a rub that was spicy and sweet and salty all at the same time. I really love this combination!
Coffee Spice Rub
2 Tbsp ground coffee
1/4 tsp chipotle chili powder (or 1 tsp regular chili powder)
1 tsp unsweetened cocoa powder
1/4 tsp cinnamon
1/2 Tbsp garlic powder
1/2 Tbsp oregano
1 Tbsp cumin
1 tsp sea salt
Mix all together in bowl or jar.
Massage spice rub directly into meat. This is good on beef or venison, of just about any cut. I would suggest back strap, steak or a roast.
Heat cast iron skillet to medium high. Heat oven to 350 degrees. Melt 1 Tbsp coconut oil (or other oil with a high smoke point). Sear meat 3 minutes on one side. Use tongs and gently flip meat. Sear 3 minutes on the other side. Place your skillet directly in the oven and cook for 5-8 minutes. This is very good if you add a sliced red onion to the pan. I love venison because dinner is ready in 8 minutes!
Venison is awful and tough if it is overcooked. My guess is that most people who say they hate venison, have never tasted it properly prepared. They got one bite of a nasty, gamey, tough piece of meat and never went back
For a fool-proof moist taste of venison try this:
1 venison roast or back strap
1 large red or sweet onion, sliced
1 cup baby carrots
3/4 cup water or beef stock
Massage spice rub into meat. Sear meat in hot skillet 3 minutes each side. Put the onion, carrots and water in the bottom of your crock pot. Place meat on top of onion. Turn on low for 7-8 hours. It turns out perfect every time! You can add any vegetable that you want with the onion.
This post is linked to Kelly the Kitchen Kop’s Real Food Wednesday blog carnival.