Wild Idea Buffalo Recipe of the Week – VIETNAMESE BISON STEAK SALAD

July 6, 2022 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is – VIETNAMESE BISON STEAK SALAD. Included is the recipe for the Dressing and Salad. The Salad is made using the Wild Idea Buffalo – PREMIUM STEAK STRIPS. If you’ve never used the Steak Strips you are in for a treat. They cook up beautiful and as all the Wild Idea Buffalo Meats are tender, juicy, and full of flavor! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2022! https://wildideabuffalo.com/

VIETNAMESE BISON STEAK SALAD
A fabulous combination of ingredients! Feel free to use any vegetables of your choice. Not only is it tasty and beautiful, but it’s healthy too!
*Optional: Rice Noodles may also be added to this salad. Prepare as directed and place the noodles in the center of the plate. (Makes 4 servings)

Dressing Ingredients:
1 – cup fresh cilantro, lightly packed
2 – cloves of garlic, about 1 tablespoon
1 – jalapeno pepper, coarse chopped
¼ – cup pure cane sugar
¾ – cup fresh lemon juice, warmed
½ – cup Asian fish sauce
¼ – cup sesame oil

Preparation:
1) In a blender, purée the cilantro, garlic, sugar, and lemon juice.
2) While the motor is still running, add the remaining ingredients. Set aside or refrigerate the dressing until needed.

Salad Ingredients:
1 – 1 lb. Premium Steak Strips
1 – tablespoon olive oil
½ – small red cabbage, finely julienned
½ – red onion, finely julienned
2 – carrots, finely julienned or use peeler for ribbon effect
1 – yellow bell pepper, finely julienned or zucchini ribbons
½ – cucumber, diced
½ – cup fresh mint, julienned
½ – cup fresh basil, julienned

Preparation:
1) Rinse the Wild Idea bison steak strips and pat them dry. Place them in a glass dish and drizzle with
1/2 cup of the dressing. Marinade for 2 to 4 hours.
2) Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize. Add the red onion and toss together.
3) Mix cucumber, mint, and basil together. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
4) Arrange julienned or ribbon vegetables on 4 plates.
5) Remove the bison steaks from the marinade, shacking off the excess.
6) Over high heat, heat the olive oil and sauté the bison strips for about 4 minutes, tossing to turn occasionally
7) Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.
https://wildideabuffalo.com/blogs/recipes/55971905-vietnamese-bison-steak-salad

 

 

Wild Idea Buffalo – PREMIUM STEAK STRIPS 12 oz.
Pre-cut strips from the tenderloin, New York strip, ribeye, and sirloin. This product has top-of-the-line taste and is amazingly tender. Perfect for stir frying or on the grill.
https://wildideabuffalo.com/collections/steaks/products/1-lb-premium-steak-strips

BOLD THAI BURGER

July 6, 2022 at 6:01 AM | Posted in diabetes, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a BOLD THAI BURGER. Made with 96% lean Ground Beef and combined with green onion, ground ginger and hot sauce. Then the Burger is topped with a sauce that combines combine peanut butter, hoisin sauce, and lime juice. That’s what makes it a BOLD THAI BURGER! It’s only 273 calories and 23 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2022! https://diabeticgourmet.com/

BOLD THAI BURGER
A unique hamburger topped with the flavors of Thailand, including peanut butter, lime juice and hoisin sauce. Recipe for Bold Thai Burger from our Sandwiches recipe section.

Ingredients

1 pound 96% lean Ground Beef
1 cup shredded Napa cabbage
2 tablespoons fresh lime juice, divided
1/2 cup chopped green onions
1 teaspoon ground ginger
1 teaspoon hot chili sauce
1 tablespoon creamy peanut butter
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
Salt and pepper
4 whole wheat or white hamburger buns, split

Directions

1 – Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
2 – Combine Ground Beef, green onion, ground ginger and hot sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
3 – Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Season with salt and pepper, as desired.
4 – Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
5 – Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
NOTES:
A unique hamburger topped with the flavors of Thailand, including peanut butter, lime juice and hoisin sauce.

Recipe Yield: Makes 4 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 273
Fat: 7 grams
Saturated Fat: 2 grams
Fiber: 4.5 grams
Sodium: 416 milligrams
Cholesterol: 65 milligrams
Protein: 27 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/bold-thai-burger

Kitchen Hint of the Day!

July 6, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Always add salt to pasta water…..

The salt helps the pasta bind with the sauce for a thicker consistency. “It also dissolves and is absorbed into the pasta to give it extra flavor.

Healthy Yogurt Recipes

July 5, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Yogurt Recipes. Find some Delicious and Healthy Yogurt Recipes with recipes including Mixed-Berry Breakfast Smoothie, Apple-Cinnamon Oatmeal, and Greek Chicken and Cucumber Pita Sandwiches with Yogurt Sauce. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Yogurt Recipes
Find healthy, delicious yogurt recipes from the food and nutrition experts at EatingWell.

Mixed-Berry Breakfast Smoothie
Smoothies are popular for breakfast, but many don’t have enough calories or nutrients to be considered a complete meal. This creamy berry smoothie has the perfect balance of protein, carbohydrates and fat, and will keep you satisfied until your next meal……

Apple-Cinnamon Oatmeal
In this apple-cinnamon oatmeal recipe, we use the fruit in two forms, shredded and chopped, to maximize flavor and texture. Enjoy a bowl of this oatmeal and you’ll start your day right with whole grains and a serving of fruit……

Greek Chicken and Cucumber Pita Sandwiches with Yogurt Sauce
Cucumbers do double duty in this healthy Greek chicken pita recipe–they’re grated to lend a refreshing flavor to the quick cucumber-yogurt sauce and sliced to provide cool crunch tucked into the pita. Serve these Mediterranean sandwiches for a healthy dinner or light lunch.

* Click the link below to get all the Healthy Yogurt Recipes
https://www.eatingwell.com/recipes/19165/ingredients/dairy/yogurt/

Kitchen Hint of the Day!

July 5, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cutting down salt…..

Choose reduced salt bread and breakfast cereals. Breads and cereals are a major source of salt in the diet. Also don’t automatically add salt to your food, taste it first. Then you cal also choose reduced salt bread and breakfast cereals. Breads and cereals are a major source of salt in the diet.

One of America’s Favorites – Baked Beans

July 4, 2022 at 6:02 AM | Posted in One of America's Favorites | 1 Comment
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Baked beans over scrambled eggs on toast

Baked beans is a dish traditionally containing white beans that are parboiled and then, in the US, baked in sauce at low temperature for a lengthy period. In the United Kingdom, the dish is sometimes baked, but usually stewed in sauce. Canned baked beans are not baked, but are cooked through a steam process.

Baked beans originate in Native American cuisine, and are made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through cookbooks published in the 19th century, spread to other regions of the United States and into Canada. Today, in the New England region of the United States, a variety of indigenous legumes are used in restaurants or in the home, such as Jacob’s cattle, soldier beans, yellow-eyed beans, and navy beans (also known as native beans).

Originally, Native Americans sweetened baked beans with maple syrup, a tradition some recipes still follow, but some English colonists used brown sugar beginning in the 17th century. In the 18th century, the convention of using American-made molasses as a sweetening agent became increasingly popular to avoid British taxes on sugar. Boston baked beans use a sauce prepared with molasses and salt pork, a dish whose popularity has given Boston the nickname “Beantown”.

Today, baked beans are served throughout the United States alongside barbecue foods and at picnics. Beans in a brown sugar, sugar, or corn syrup sauce (with or without tomatoes) are widely available throughout the United States. Bush Brothers are the largest producer. After the American Revolutionary War, Independence Day celebrations often included baked beans.

Canned baked beans are used as a convenience food; most are made from haricot beans (aka navy beans) in sauce. They may be eaten hot or cold, and straight from the can, as they are fully cooked. H. J. Heinz began producing canned baked beans in 1886. In the early 20th century, canned baked beans gained international popularity, particularly in the United Kingdom, where they have become a common part of an English full breakfast.

Three beanpots used for cooking homemade baked beans. The small one is glazed with the letters “Boston Baked Beans”

According to chef and food historian Walter Staib of Philadelphia’s City Tavern, baked beans had their roots as a Native peoples dish in the Americas long before the dish became known to Western culture. Native Americans mixed beans, maple sugar, and bear fat in earthenware pots which they placed in pits called “bean holes” which were lined in hot rocks to cook slowly over a long period of time.

British colonists in New England were the first westerners to adopt the dish from the Native peoples, and were quick to embrace it largely because the dish was reminiscent of pease porridge and because the dish used ingredients native to the New World. They substituted molasses or sugar for the maple syrup, bacon or ham for the bear fat, and simmered their beans for hours in pots over the fire instead of underground. Each colony in America had its own regional variations of the dish, with navy or white pea beans used in Massachusetts, Jacob’s Cattle and soldier beans used in Maine, and yellow-eyed beans in Vermont.[4] This variation likely resulted from the colonists receiving the dish from different Native peoples who used different native beans.

While some historians have theorized that baked beans had originated from the cassoulet or bean stew tradition in Southern France, this is unlikely as the beans used to make baked beans are all native to South America and were introduced to Europe around 1528. However, it is likely that English colonists used their knowledge of cassoulet cooking to modify the cooking technique of the beans from the traditional Native American version, by soaking the bean overnight and simmering the beans over a fire before baking it in earthen pots in order to decrease the cooking time.

A dish which was a clear precursor to baked beans, entitled “beans and bacon”, was known in medieval England. The addition of onion and mustard to some baked beans recipes published in New England in the 19th century was likely based on traditional cassoulet recipes from Staffordshire, England which utilized mustard, beans, and leeks. These ingredients are still often added to baked beans today. Nineteenth-century cookbooks published in New England, spread to other portions of the United States and Canada, which familiarized other people with the dish.

Beans on toast

While many recipes today are stewed, traditionally dried beans were soaked overnight, simmered until tender (parboiled), and then slow-baked in a ceramic or cast-iron beanpot. Originally baked beans were sweetened with maple syrup by Native Americans, a tradition some recipes still follow, but some English colonists modified the sweetening agent to brown sugar beginning in the 17th century. In the 18th century the convention of using American made molasses as a sweetening agent became increasingly popular in order to avoid British taxes on sugar. The molasses style of baked beans has become closely associated with the city of Boston and is often referred to as Boston baked beans.

Today in the New England region, baked beans are flavored either with maple syrup (Northern New England), or with molasses (Boston), and are traditionally cooked with salt pork in a beanpot in a brick oven for six to eight hours. In the absence of a brick oven, the beans were cooked in a beanpot nestled in a bed of embers placed near the outer edges of a hearth, about a foot away from the fire. Today, baked beans can be made in a slow cooker or in a modern oven using a traditional beanpot, Dutch oven, or casserole dish. The results of the dish, commonly described as having a savory-sweet flavor and a brownish- or reddish-tinted white bean, however, cooked are the same.

A tradition in Maine of “bean hole” cooking may have originated with the native Penobscot people and was later practiced in logging camps. A fire would be made in a stone-lined pit and allowed to burn down to hot coals, and then a pot with 11 pounds of seasoned beans would be placed in the ashes, covered over with dirt, and left to cook overnight or longer. These beans were a staple of Maine’s logging camps, served at every meal.

While baked beans was initially a New England region cuisine, the dish has become a popular item throughout the United States; and is now a staple item served most frequently along various types of barbecue and at picnics. This is due in part to the ease of handling, as they can be served hot or cold, directly from the can, making them handy for outdoor eating. The tomato-based sweet sauce also complements many types of barbecue. The already-cooked beans may also be baked in a casserole dish topped with slices of raw bacon, which is baked until the bacon is cooked. Additional seasonings are sometimes used, such as additional brown sugar or mustard to make the sauce more tangy.

 

A bowl of Beanie Weenies, also known as Franks and Beans or Beans and Wieners

Canned beans, often containing pork, were among the first convenience foods, and were exported and popularised by U.S. companies internationally in the early 20th century. The American Food and Drug Administration stated in 1996: “It has for years been recognized by consumers generally that the designation ‘beans with pork,’ or ‘pork and beans’ is the common or usual name for an article of commerce that contains very little pork.” The included pork is typically a piece of salt pork that adds fat to the dish.

The first mass-produced commercial canning of baked beans in the United States began in 1895 by the Pennsylvania-based H. J. Heinz Company. Heinz was also the first company to sell baked beans outside of the United States, beginning with sales limited solely to Fortnum & Mason in 1886, when the item was considered a luxury. They began selling baked beans throughout the UK in 1901, and baked beans became a standard part of the English full breakfast soon after. Heinz removed pork from the product during the Second World War rationing.

Originally, Heinz baked beans were prepared in the traditional United States manner for sales in Ireland and Great Britain. Over time, the recipe was altered to a less sweet tomato sauce without maple syrup, molasses, or brown sugar to appeal to the tastes of the United Kingdom. This is the version of baked beans most commonly eaten outside of the United States. Baked beans are commonly eaten on toast or as part of a full English, Scottish, or Irish breakfast.

Today, baked beans are a staple convenience food in the UK, often eaten as part of the modern full English breakfast and particularly on toast (called simply “beans on toast”). Heinz Baked Beans remains the best-selling brand in the UK. The Baked Bean Museum of Excellence in Port Talbot, Wales, is dedicated to baked beans.

 

In 2002, the British Dietetic Association allowed manufacturers of canned baked beans to advertise the product as contributing to the recommended daily consumption of five to six vegetables per person. This concession was criticized by heart specialists, who pointed to the high levels of sugar and salt in the product. However, it has been proven that consumption of baked beans does indeed lower total cholesterol levels and low-density lipoprotein cholesterol, even in normo-cholesterolaemic individuals. Some manufacturers produce a “healthy” version of the product with reduced levels of sugar and salt.

Kitchen Hint of the Day!

July 4, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Cleaning with lemons…..

Clean dirty countertops and cutting boards by putting a dash of salt on them, then scrubbing them with a cut lemon.

Healthy Zucchini Recipes

July 3, 2022 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Zucchini Recipes. Find some Delicious and Healthy Zucchini Recipes with recipes including Balsamic Chicken Pasta Bake with Zucchini Noodles, Blueberry Zucchini Bread, and Chicken and Zucchini Casserole. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2022! http://www.eatingwell.com/

Healthy Zucchini Recipes
Find healthy, delicious zucchini recipes including baked zucchini, zucchini fries and zucchini pasta. Healthier recipes, from the food and nutrition experts at EatingWell.

Balsamic Chicken Pasta Bake with Zucchini Noodles
Packed with plenty of vegetables and tons of flavor, this chicken pasta bake is inspired by the ingredients in a caprese salad……

Blueberry Zucchini Bread
This moist blueberry zucchini bread is spiked with fresh blueberries and has a subtle tang thanks to lime juice. Enjoy this easy zucchini bread for breakfast or a light dessert……

Chicken and Zucchini Casserole
This baked chicken and zucchini casserole is creamy, hearty and low-carb! The whole family will love this easy casserole, plus it’s a great way to get the kids to eat their veggies (concealed in a delicious cheese sauce!)……

* Click the link below to get all the Healthy Zucchini Recipes

https://www.eatingwell.com/recipes/19324/ingredients/vegetables/squash/zucchini/

Kitchen Hint of the Day!

July 3, 2022 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Fruity Vinaigrette…..

Don’t throw out those last drips of jam in the jar; shake up a fruity vinaigrette instead. Add equal parts oil and vinegar to the jar, give it a good shake, and season with salt and pepper to taste.

Soak bitter greens, like arugula or kale, in a bowl of ice water in the fridge for about an hour to cut their bitterness. Run the leaves through your salad spinner several times with a paper towel to get them nice and dry and crisp.

Kitchen Closed…..

July 2, 2022 at 7:07 PM | Posted in BEEF, Food | Leave a comment
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Hi everybody, hope your all having a great 4th of July Weekend! No Dinner post tonight. The Kitchen is closed and we ordered from Texas Roadhouse! Mom’s favorite. Later, Mark!

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