Kitchen Hint of the Day!

April 2, 2016 at 4:45 AM | Posted in Kitchen Hints | Leave a comment
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Eat your Carrots…..

 

Carrots help to maintain acidic & alkaline properties in the system it is an invigorating & energizing tonic for eyes, skin, bones, heart & muscles of the body. Carrot is blood purifier, diuretic, carminative, digestive, anti flatulent, anti pyretic and vermifuge.

Wild Idea Buffalo Recipe of the Week – Irish Stew and Colcannon

March 30, 2016 at 5:25 AM | Posted in Wild Idea Buffalo | Leave a comment
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The Wild Idea Buffalo Recipe of the Week is Irish Stew and Colcannon. Made using the Wild Idea Buffalo Chuck Roast and Buffalo Stock. A delicious and healthy Stew with gravy and tender vegetables. You can find this recipe on the Wild Idea Buffalo website, and while there you can purchase the Wild Idea Buffalo Chuck Roast or any of the other delicious Buffalo cuts of meat. http://wildideabuffalo.com/

 

 

IRISH STEW & COLCANNON (Serves 6 to 8)
For those that like to use the crockpot, this recipe is for you. The meat turns out perfectly, and the gravy is just right. Although many Irish stews use Guinness, I find stout too strong for grass-fed buffalo meat, but use what you like. Also, I roast the vegetables for a firmer texture, but they could easily be added right to the pot. The method listed below makes for a great presentation.

Colcannon Ingredients:
½ – lb. cabbage or kale, slicedIRISH STEW & COLCANNON
¼ – cup parsley sprigs
4 – green onions, chopped
½ – cup hot milk
2 – lbs. butter potatoes
3 – tablespoons butter
½ – teaspoon each salt and pepper

Vegetables Ingredients:
6 – carrots, peeled and sliced
4 – parsnips, peeled and sliced
4 – leeks, halved and sliced
2 – teaspoons olive oil
salt and pepper

Base ingredients for Stew:
1 – 3 – lb. Wild Idea Buffalo Chuck Roast, rinsed, patted dry, and netting removed.
1 – teaspoon olive oil
1 – teaspoon garlic powder
1 – teaspoon thyme
1 – teaspoon salt
1 – teaspoon pepper
2 – bay leaves
2 – celery stalks
½ – onion, chopped
1 – cup cherry tomatoes, halved
2 – bottles of amber beer
2 – cups buffalo stock or organic beef stock
½ – cup red wine
1 – tablespoon arrowroot or cornstarch

Preparation:

* – Add cabbage to a pot of boiling water, reduce heat and simmer until tender. Add parsley and green onions and continue to simmer for two minutes.
* – Drain water and place cabbage in blender with ¼ cup hot milk, salt, and pepper. Puree.
* – Place potatoes in pot of boiling water and simmer, covered for 15 minutes. Drain all but 2 inches of water from the pot and continue to cook uncovered until water is gone or potatoes are tender.
* – Allow the potatoes to cool a bit for easy handling and then pull skins off the cooked potatoes while they are still warm. Place in a mixing bowl with butter and remaining hot milk.
* – Smash the potatoes first and then mix with electric mixer until fluffy. Add the cabbage puree and mix until just incorporated. *Set aside or refrigerate until ready to serve. I make this the night before and reheat in microwave before serving.
* – Vegetables: For best results, prep vegetables ahead of time and roast right before serving.Wild Idea

Preheat oven to 400°.
* Place prepared vegetables on baking sheet. Drizzle with olive oil and season with salt and pepper.
* Roast vegetables for about 10 minutes or until they are al dente and slightly browned.
Stew:

* Turn crockpot to high. Place olive oil, garlic powder, thyme, salt, and pepper in crockpot and mix together.
* Roll prepped roast around in the herbs in the crockpot, until evenly covered.
Add bay leaf, celery, onion, tomatoes, beer, and stock.
* Cook on high, covered, for 1 hour. Reduce heat to low and let cook for up to 8 hours. *It is important to know your personal crockpot settings and temperatures. You can cook at a higher heat, but then reduce your hours.
* Remove the roast from pot and place on cutting board. Using two forks, pull Buffalo roast apart into serving size pieces.
* Turn crockpot back to high, letting juices come to a boil.
* Mix red wine and arrow root together and whisk into juices. Adjust to your desired thickness, and season to taste.
* Return buffalo roast pieces back to crockpot.
* To Plate: In a shallow soup or pasta bowl, place a scoop of hot colcannon to edge of bowl. Place buffalo roast into side of colcannon. Ladle gravy in bowl, and add the roasted vegetables to the gravy. Serve with crusty bread.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

“Meatless Monday” Recipe of the Week – Veggie Pâté

March 21, 2016 at 5:17 AM | Posted in Meatless Monday, PBS | Leave a comment
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For this week’s “Meatless Monday” Recipe of the Week it’s a Veggie Pâté. Onions, Carrots, Potatoes, and a host of Spices and Seasonings make up this healthy and delicious Meatless dish. You can find it on the PBS Recipe website. Not only is PBS one of the best in television but their site has a fantastic selection of recipes for all cuisines. http://www.pbs.org/food/recipes/

 

Veggie Pâté

Ingredients
1 medium-large onion, chopped (about 2 cups chopped)PBS3
3 medium-sized cloves garlic, finely chopped
1/2 cup olive oil
1 medium-sized raw carrot, grated (about 1 cup grated)
1 medium-sized raw potato, grated (about 3/4 cup grated)
1/2 cup hot water
1/2 cup nutritional yeast flakes (also known as Engevita yeast flakes)
1/2 cup whole wheat flour
1 cup roughly ground (or finely chopped) sunflower seeds
2 Tbsp lemon juice
2 Tbsp Bragg’s liquid soy seasoning + 1 tsp salt (or sub for 1 Tbsp salt in total)
1/4 tsp ground black pepper

 
Directions
1 – Take 2 Tbsp of olive oil out of the 1/2 cup of olive oil and place it in a large skillet on medium-low heat. Reserve the remaining olive oil for later. Sauté the chopped onions in the 2 Tbsp olive oil for about 5 minutes or until softened. Add the chopped garlic and cook with the onions for another 10 minutes or so are until they start to get golden and a bit caramelized. Stir often to make sure they don’t burn. Remove from heat.
2 – Place the raw grated carrot and potato in a blender or food processor along with the cooked onions and garlic and 1/2 cup of hot water, 2 Tbsp lemon juice, and 2 Tbsp Bragg’s liquid soy. Blend until the whole thing is puréed. It doesn’t have to be perfectly smooth, tiny chunks are ok. Pour this mixture into a large bowl and add all the remaining ingredients: remaining olive oil, nutritional yeast flakes, whole wheat flour, ground sunflower seeds (use a coffee grinder to grind roughly or chop them by hand), salt, and black pepper. Stir everything together until evenly mixed. The mixture should be about the consistency of thick muffin batter.
3 – Spoon this mixture into a 4 x 8 inch loaf pan. If you wish, line the loaf pan with parchment paper first for easier removal. Bake for 1 hour at 350F. Remove from the oven and let it cool in the pan. Once fully cooled, wrap the loaf in waxed paper and chill in the fridge. The pâté is best once it’s had a chance to chill and settle for a few hours so make it ahead of time if need be. Slice and serve on crackers or in sandwiches.

http://www.pbs.org/food/recipes/veggie-pate/

Buffalo Irish Coddle

March 17, 2016 at 11:30 AM | Posted in Uncategorized | Leave a comment
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From the Wild Idea Buffalo website it’s all Irish with their Buffalo Irish Coddle. This version uses Wild Idea Buffalo Bacon and Wild Idea Buffalo Brats and a load of Vegetables with a hint of Cayenne Pepper to heat it up a bit! You can find this recipe and purchase the Wild Idea Buffalo Bacon and Wild Idea Buffalo Brats all on the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 

BUFFALO IRISH CODDLE (serves 8)
This traditional Irish dish was often made from leftovers, using whatever vegetables were available. Feel free to change to your liking or availability. The light broth allows the flavors of each ingredient to come through, and although hearty, is also light. And, it’s so good! Enjoy.

Ingredients:BUFFALO IRISH CODDLE
1 – 8 ounce package Wild Idea Buffalo Bacon
1 – 1 pound package Wild Idea Buffalo Brats
2 – tablespoons olive oil
3 – organic onions, sliced ¼” thick and quartered
2 – quarts organic chicken broth
1½ – pound organic baby golden potatoes, sliced
4 – cups organic carrots, peeled and sliced
1 – turnip, peeled and cubed
1 – cup parsley, chopped
2 – teaspoons black pepper
1 – teaspoon salt
2 – teaspoons dried thyme
*Optional – ¼ teaspoon cayenne

Preparation:Wild Idea

1 – In heavy stockpot over medium high heat, heat 1 tablespoon of the oil, and add half of the bacon. Cook, turning once until slightly crispy. Place cooked bacon on a paper bag or paper towel. Repeat with remaining bacon.
2 – Add the brats to the pan, and allow to brown, turning occassionally.
3 – Remove brats, and place on a paper bag or paper towel.
4 – Add remaining tablespoon of olive oil, heat and add onions. Cook for about ten minutes or until tender, stirring occassionally.
5 – While onions are cooking, chop cooked buffalo bacon and cut brats into ½” slices.
6 – Add most of the bacon back to the pot, reserving a little to sprinkle on top for garnish. Stir to incorporate.
7 – Add stock to the pot and bring to a full boil. Add vegetables, half of the parsley and seasonings, and bring to a full boil again.
8 – Reduce heat to low, add the sliced buffalo brats, and simmer uncovered for about 45 minutes or until vegetables are tender.
9 – Taste and adjust seasonings to your preference.
10 – To serve, ladle desired portions into bowls, covering each with broth, and garnish with remaining parsley and remaining bacon bits.

http://wildideabuffalo.com/blogs/recipes/93038401-st-patricks-day-recipes-and-recipes-for-leftovers

Kitchen Hint of the Day!

March 8, 2016 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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If you’ve purchased a vegetable with a leafy top, such as beet greens or carrots, remove the green top before you store it in the fridge. The leafy tops will leach moisture from the root or bulb and shorten the vegetable’s shelf life.

One of America’s Favorites – Carrot Cake

February 8, 2016 at 6:20 AM | Posted in One of America's Favorites | Leave a comment
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Carrot cake

Carrot cake

Carrot cake (Rüeblitorte in Swiss German) is a cake that contains carrots mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture.
Carrot cake closely resembles a quick bread in method of preparation (all the wet ingredients, such as the eggs and sugar, are mixed, all the dry ingredients are mixed, and the wet are then added to the dry) and final consistency (which is usually denser than a traditional cake and has a coarser crumb).

 

 

Many carrot cake recipes include optional ingredients, such as kirsch, cinnamon, nuts, pineapple or raisins. The most common icing on carrot cake is icing sugar and lemon juice or icing sugar and kirsch (Europe) and an icing with icing sugar, butter and cream cheese (United States).

As the cake is relatively moist, it can be conserved longer than many other types of cakes.

 

 

Carrot cake cupcakes with candied ginger icing

Carrot cake cupcakes with candied ginger icing

Carrot cake may be eaten plain, but it is commonly either glazed or topped with white icing or cream cheese icing and walnuts, usually chopped. It is often coated with icing or marzipan made to look like carrots. Carrot cake is popular in loaf, sheet cake and cupcake forms, and (in the United Kingdom, as well as North America) can be found pre-packaged at grocery stores, and fresh at bakeries. Some carrot cakes are even layered.
Carrots have been used in sweet cakes since the medieval period, during which time sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The origins of carrot cake are disputed. Recipes for carrot cake occur as early as 1827. The oldest known recipe of carrot cake dates from 1892, in a book of the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.

The popularity of carrot cake was probably revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. In 2005, the American-based television channel Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s. Carrot cake was voted as the favorite cake in the United Kingdom, according to a survey in the Radio Times in 2011.

Another story indicates that following the Second World War there was a glut of canned carrots in the United States. A business man named George C. Page hired master bakers to find uses for the cans of carrots. He somehow promoted the idea of carrot cake to help create a demand for the product.

 

Diabetic Dish of the Week – Asparagus Finger Salad

January 26, 2016 at 5:55 AM | Posted in CooksRecipes, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is Asparagus Finger Salad. A refreshing salad with Asparagus and Carrots wrapped in Lettuce leaves and a sour cream-lemon dipping sauce topping! You can find this recipe along with a fantastic selection of healthy and delicious recipes on the CooksRecipes website! http://www.cooksrecipes.com/index.html

 

 

Asparagus Finger Salad

Asparagus Finger SaladCrisp-tender asparagus and carrot spears are wrapped in lettuce leaves and drizzled with a sour cream-lemon dipping sauce.

Recipe Ingredients:

8 ounces asparagus spearsCooksrecipes 2

Dipping Sauce:
1/3 cup light dairy sour cream
1 tablespoon snipped fresh chives
2 teaspoons lemon juice
1 teaspoon snipped fresh tarragon
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

4 large butterhead lettuce or romaine leaves
1 small carrot, halved lengthwise
2 teaspoons finely shredded lemon peel

Cooking Directions:

1 – Snap off and discard woody bases from asparagus. If desired, scrape off scales from asparagus spears. Cook asparagus, covered, in a small amount of boiling water for 2 to 4 minutes or until crisp-tender. Transfer asparagus to a bowl filled with ice water. Set aside.
2 – For Dipping Sauce: In a small bowl combine sour cream, chives, lemon juice, tarragon, salt, and pepper. Cover and chill until serving time.
3 – To Serve: Cut center vein from each lettuce leaf, keeping each leaf in one piece. Place lettuce leaves on a serving plate. Pat asparagus dry with paper towels. Cut each carrot half into 4 equal lengthwise strips. Divide asparagus and carrot strips evenly across middle of lettuce. Sprinkle each serving with finely shredded lemon peel. Wrap lettuce around asparagus and carrots. Place each asparagus salad upright in a small cup. Serve or drizzle with dipping sauce.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): calories: 49, total fat: 3g, saturated fat: 2g, cholesterol: 8mg, sodium: 93mg, carbohydrate: 5g, fiber: 2g, protein: 2g, vitamin C: 19%, calcium: 4%, iron: 3%.

http://www.cooksrecipes.com/salad/asparagus_finger_salad_recipe.html

Kitchen Hint of the Day!

January 20, 2016 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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A Weight Loss Hint……

 

Keeping healthy food close by can help prevent you from eating something unhealthy if you become excessively hungry. A few snacks that are easily portable and simple to prepare include whole fruits, a handful of nuts, baby carrots, yogurt and a hardboiled eggs.

Stir-Fry Shrimp with Udon Noodles

January 13, 2016 at 5:50 PM | Posted in shrimp, stir-fry | Leave a comment
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Today’s Menu: Stir-Fry Shrimp with Udon Noodles

 

Stir-Fry Shrimp with Udon Noodles 009
For Breakfast I made a package of the Pioneer White Peppered Gravy and a couple of slices of toasted Healthy Life Whole Grain Bread, love that Gravy! It’s another bitter cold morning out again, 2 below zero. It was sunny out but it didn’t warm up much at all out there today. So it’s another day of puttering around the house, boring. Anyway for dinner tonight I prepared a Stir – Fry Shrimp with Udon Noodles.

 

 

 

Stir-Fry Shrimp with Udon Noodles 001
To make this dish I’ll need; 1 – 7oz. pouch Udon Noodles (KA*ME Udon Stir Fry Noodles), 1 lb. bag of Large Shrimp, Asparagus, Baby Carrots, Sugar Snap Peas, 1 tsp minced Garlic, 1 tbsp butter (Blue Bonnet Light Stick Butter), 1 tsp sugar (Splenda Sugar), and Light Soy Sauce (Kikkoman Reduced Sodium Soy Sauce).

 

 

 

 

 

Shrimp with Udon Noodles 005

To prepare it, I started by preparing the Baby Carrots. I wanted to boil them in a small sauce pan, boiling them until they were not quite fork tender. I parboiled them because Carrots take a bit to cook and by boiling them first they will get done in the wok with the other ingredients. As the Carrots were boiling I also prepared the Shrimp. In a bowl mix the shrimp with 1 tsp Splenda Sugar and a dash of McCormick Grinder Sea Salt and Peppercorn Medley . Marinate for 15 minutes. Next cooked them in a bit of butter just until pink. Remove Shrimp from the skillet and set aside along with Baby Carrots.

 

 

Shrimp with Udon Noodles 006
In a separate skillet I prepared the Udon Noodles. Using a medium size skillet, I added 1/2 Tbsp. of Extra Virgin Olive Oil and heated on medium high. I added the Noodles and the Soy Sauce, stirred and cooked for 2 minutes. Removed from the heat and set aside.

 

 

 

 
Using the same skillet as the Shrimp was cooked I added a tablespoon of Extra Virgin Olive Oil (cooking on medium Stir-Fry Shrimp with Udon Noodles 005high) along with the Butter, Asparagus, Baby Carrots, Sugar Snap Peas, and 1 tsp minced Garlic. Then seasoned them with the Sea Salt and the Peppercorn Medley. Cooked it 2 minutes and then added 2 tablespoons of water and the cooked Carrots, Shrimp, and Noodles. Continued to cook everything for an additional 1 1/2 minutes, stirring it often. Remove from heat and serve! Love this dish, everything spot on! The Noodles, Shrimp, Vegetables, along with the seasoning and Soy Sauce combine to make one delicious dish. Really like the KA*ME Udon Stir Fry Noodles, they taste so fresh! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

KA*ME UDON STIR-FRY NOODLESKame Uden Stir Fry Noodles

Udon noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with thinly sliced scallions.
KA-ME Stir-Fry noodles are easy to prepare: Heat 1 tbsp KA-ME Sesame Oil in a wok; add thinly sliced vegetables and stir-fry for 2 minutes. Add KA-ME Udon noodles, 1 tbsp KA-ME Soy Sauce, 1 tbp sugar and cook for 3 minutes, stirring constantly.

 
INGREDIENTS: WATER, WHEAT FLOUR, TAPIOCA STARCH, SALT ENZYME, ACIDITY REGULATORS (ACETIC AND LACTIC ACID, GLUCONO DELTA-LACTONE, SODIUM MALATE AND SOLIUM LACTATE).

http://www.kame.com/products/ingredients/noodles/udon-stir-fry-noodles

Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast

January 13, 2016 at 6:23 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pot Roast. Made with the Wild Idea Buffalo 3 Lbs. Chuck Roast. You can get this recipe along with all the other healthy and delicious recipes, and purchase any of the Wild Idea Buffalo Meat selections, on the Wild Idea website! http://wildideabuffalo.com/

 

 

Buffalo Pot Roast

Nothing represents “comfort food” more than a traditional pot roast. Wild Idea’s 100% grass-fed, rich and slightly sweet bison roast, braised until tender and juicy, nestled in a bed of potatoes and carrots, and covered with pan gravy, says it all! Always a favorite, but this savory, one pot meal is a wonderful way to welcome the fall! (Serves 6 to 8).
Ingredients:
1 – 3 pound Wild Idea Buffalo 3 Lbs. Chuck RoastBuffalo Pot Roast2
2 – tablespoons olive oil
2 – teaspoons sea salt
2 – teaspoons black pepper
2 – teaspoons garlic powder
2 – teaspoons thyme, or two to three sprigs fresh thyme *I use half fresh & half dried.
1 – teaspoon rosemary, or one to two small fresh sprigs *I use half fresh & half dried.
1 – teaspoon oregano, or one sprig oregano *I use half fresh & half dried.
2 – onions, 1 diced and 1 quartered
1 to 2 tomatoes, coarse chopped
5 – cups buffalo, vegetable or organic beef stock
2 – bay leaves
6 – potatoes, quartered
3 – celery stalks, quartered
4 to 6 – carrots, peeled and quartered
½ – cup red wine

Preparation:Buffalo Pot Roast

1) Preheat oven to 225°. Rinse bison roast, pat dry and remove string. *Removing string is optional; I usually remove for this preparation, so I don’t loose the seasoning in removing after cooking.

2) Mix all the dried seasonings together. Rub the roast with 1 tablespoon of the olive oil, and rub the dried seasoning into the roast.

3) In a heavy pot over high heat, heat the remaining tablespoon of the olive oil. Place the seasoned roast into the hot oil and brown for 5 minutes. Turn roast 3 times, searing for 5 minutes each. *Positioning roast up against the pan sidewalls will help in browning the whole roast.

4) Move the roast to the side and add the chopped onions, lifting the roast so onions cover the bottom and stir occassionally. Allow the onions to cook for about 5 minutes.

5) Add the chopped tomatoes around the roast, the bay leaf, and pour in the stock. Let the stock come to a full boil, then cover and turn off the heat.

6) Transfer covered roast into the preheated oven on the middle rack. Braise the buffalo pot roast for 6 hours.

7) During the last half hour of cooking, add the potatoes, pushing them down into the juices. Cover and increase heat to 375°.

8) Cook the potatoes for 15 minutes, then, add the celery, onion, and carrots. Cover and cook for an additional 15 minutes. Check the vegetables to insure they are cooked through, but still slightly firm. Continue to cook for a few more minutes if needed.

9) Remove the pot roast from the oven, and transfer the roast and the vegetables to a cutting board or platter. Cover with foil.

10) Place the pot with the juices on the stovetop over medium high heat. Bring to a boil. Mix the cornstarch into the wine, and whisk into the bubbling pan juices. If the gravy is not to your desired thickness add more wine/cornstarch mix, until desired consistency is achieved. Season to taste.

11) Carve the roast and pass with gravy and crusty bread.

http://wildideabuffalo.com/blogs/recipes/54660929-buffalo-pot-roast

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