Chili Carnivale Recipe

January 15, 2022 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a perfect recipe for these Cold Winter’s Night, Chili Carnivale Recipe. To make this recipe you’ll be needing Ground Beef (95% lean), Crushed Tomatoes, Diced Tomatoes, Diced Tomatoes with Mild Green Chilies, Reduced Sodium Beef Broth, Light Beer, Onion, Bell Peppers, Tomato Paste, Spices, Jalapeno Pepper, Bell Peppers, Black Beans, and Tortilla Chips. 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/

Chili Carnivale Recipe
Diabetic Chili Carnivale Recipe from Diabetic Gourmet Magazine, plus many more recipes for a healthy diabetic diet.

Ingredients

2 pounds Ground Beef (95% lean)
1 can (28 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies
1 can (14 to 14-1/2 ounces) regular or reduced-sodium beef broth
1 bottle (12 ounces) regular or light beer
1 medium yellow onion, diced
2 medium green, red, yellow or orange bell peppers, diced
1 can (6 ounces) tomato paste
1/3 cup chili powder
1 large jalapeno pepper, seeded, finely chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 teaspoon dried oregano leaves
2 cans (15 ounces each) black beans, rinsed, drained
Lime wedges and baked tortillas chips (optional)
Toppings:

Sliced cherry tomatoes, sliced green onions, sliced serranos or jalapenos, chopped onion

Directions

1 – Heat stockpot over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings.
2 – Add tomatoes, beef broth, beer, onions, bell peppers, tomato paste, chili powder, jalapeno pepper, garlic, cumin and oregano to stockpot, stirring to combine. Bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
3 – Stir in black beans and continue to simmer 15 minutes or until thickened to desired consistency, stirring occasionally.
4 – Season with salt and black pepper, as desired. Garnish with Toppings, as desired. Serve with lime wedges and baked tortilla chips, if desired.
Note: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of Ground Beef doneness.

Recipe Yield: Makes 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 318
Fat: 7 grams
Saturated Fat: 3 grams
Fiber: 7.5 grams
Sodium: 955 milligrams
Cholesterol: 76 milligrams
Protein: 32 grams
Carbohydrates: 28 grams
https://diabeticgourmet.com/diabetic-recipes/chili-carnivale

Cheese Bowl

December 25, 2021 at 6:01 AM | Posted in CooksRecipes | Leave a comment
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I have a recipe for a Cheese Bowl to pass along. To make this recipe you’ll be needing Sour Cream, Shredded Wisconsin Edam Cheese, Cream Cheese, Onion, and Dijon Style Mustard. Another Delicious Appetizer. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Cheese Bowl
Serve this tasty cheese spread in a hollowed Edam ball or bread bowl with crackers or fresh vegetables.

Recipe Ingredients:
2 cups sour cream
1 1/2 cups (6 ounces) shredded Wisconsin Edam cheese
1 (8-ounce) package cream cheese
2 tablespoons minced onion
2 teaspoons Dijon-style mustard

Cooking Directions:
1 – Combine all ingredients until well-blended. Cover and refrigerate overnight.
2 – Serve in a hollowed Edam ball or bread bowl with crackers or fresh vegetables.
Makes 20 servings.
https://www.cooksrecipes.com/appetizer/cheese_bowl_recipe.html

Jennie – O Turkey Recipe of the Week – Barbeque Turkey Twice Baked Sweet Potatoes

December 24, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Barbeque Turkey Twice Baked Sweet Potatoes. To make this week’s recipe you’ll be needing Sweet Potatoes, Olive Oil, Carrots, Onion, JENNIE-O® Lean Ground Turkey, Spices, BBQ Sauce, and Green Onions. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Barbeque Turkey Twice Baked Sweet Potatoes
Switch up your loaded potato with this savory Barbeque Turkey Twice Baked Sweet Potato. These paleo-loaded sweet potatoes are delicious and easy.
Total Time – 1 hour
Serving Size – Makes 6 Servings

Ingredients
3 – medium sweet potatoes, scrubbed and halved lengthwise
2 – tablespoons olive oil
2 – carrots, chopped
1 – small onion, chopped
1 – (16-ounce) package JENNIE-O® Lean Ground Turkey
1 teaspoon garlic powder
1 – teaspoon chili powder
1 – teaspoon smoked paprika
1 – teaspoon onion powder
1 – teaspoon salt
1 – teaspoon pepper
½ – cup barbeque sauce
½ – cup chopped green onions

Directions
1) Heat oven to 400°F. Line baking sheet with parchment paper. Place sweet potato halves face side down on prepared sheet. Bake 40 to 45 minutes or until soft to touch.

2) Meanwhile, in large skillet over medium-high heat, heat oil. Add carrots and onions. Cook 5 minutes or until onions are translucent.

3) Add turkey. Cook 5 to 7 minutes, crumbling turkey with back of spoon, until turkey is cooked through. Always cook to well-done, 165°F as measured by a meat thermometer.

4) Add garlic powder, chili powder, smoked paprika, onion powder, salt, and pepper. Stir until well combined. Stir in barbecue sauce.

5) Carefully scoop out centers of sweet potatoes with a fork. Add to the turkey mixture. Stir until well combined. Add turkey sweet potato mixture back into the sweet potato skins. Place back on baking sheet. Bake 10 to 15 minutes to warm throughout. Top with green onions.

Nutrition
Calories – 267
Protein – 16.3g
Carbohydrates – 29.9g
Fiber – 4.4g
Sugars – 13g
Fat – 9.6g
Cholesterol – 60mg
Sodium – 741.4mg
Saturated Fat – 2g
https://www.jennieo.com/recipes/barbeque-turkey-twice-baked-sweet-potatoes/

Wild Idea Buffalo Recipe of the Week – BUFFALO CONFIT

December 22, 2021 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 a BUFFALO CONFIT. To make this week’s recipe you’ll be needing Wild Idea Buffalo French Shank, Garlic, fresh Thyme, fresh sprigs of Rosemary, Bay Leaves, White Wine, Kosher Salt, Onion, and 1 pound of Buffalo Fat (rendered). Included is the recipe for the Buffalo Confit and the Cracklings. 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 2021! https://wildideabuffalo.com/

BUFFALO CONFIT
Confit means “cooked in fat”. I brine the meat first (do this with duck too), before adding the fat. The results of this recipe will give you tender, rich meat, but is balanced nicely with the bright acidity of the fresh herbs. Wonderful for a show-stopping, center of the table event, or shred and use in appetizers or tacos. It’s sooo good!

Ingredients:

1 – Wild Idea Buffalo French Shank
2 – heads of garlic, peeled and smashed
10 – fresh sprigs of thyme
10 – fresh sprigs of rosemary
8 – bay leaves
2 – bottles + white wine
½ – cup kosher salt
1 – onion, chopped
1 – pound buffalo fat, rendered (about two cups of fat) duck fat could be used as a substitute

Preparations:

1. Place the shank, half the garlic, thyme, rosemary & bay leaves, salt and enough wine to to immerse shank in a zip lock bag. Smush the bag to mix the ingredients and seal. Place the bag in a bowl in case of a leak, refrigerate and marinate for 36 hours.

2. To render the buffalo fat, chop up first in smaller pieces. Place in a deep pan over medium low heat and cover. Stir occasionally, but carefully as the fat will sputter.

3. Pour about 1/4 cup of rendered fat in the bottom of a Dutch oven, over medium high heat. Add the other half of the garlic cloves and the chopped onion. Sauté for about 10 minutes stirring occasionally.

4. Remove the shank from the marinade and place in the pot. Add remaining fresh herbs and pour in the marinade. Add more wine, enough to immerse the shank and bring the wine to full heat.

5. Tip shank on its side, with bone side closest to the top. Pour the hot rendered fat over the top. Cover and place in a 250° degree preheated oven. Cook for 5 to 6 hours, or until the meat is pull apart tender.

6. Transfer the shank to a shallow bowl and pour some of the liquid over the top and cover. *Optional: The bone of the shank will be very loose. Remove from the meat, brush with a little oil and place under the broiler to brown, about 5 minutes. This step makes for a prettier presentation, as the bone will be white otherwise.

7. Remove the other solids from the pot and place in a bowl, pick out the herbs. Place the wine/broth back on the stove top and bring to a boil.

8. Place the meat on a platter and return the bone to the meat. Pour about a half cup of the hot wine/broth over the top. Pass with more of the hot wine broth. Surround the shank with roasted vegetables. I used, purple potatoes, purple carrots and Brussels sprouts.

9. Reheat the onions and the garlic in the microwave and serve alongside.

Note: Carve the meat or pull apart while it is hot. The meat will firm up as it cools. Store leftover meat in the wine/broth and reheat in it as well.

Cracklings:
The fat pieces left after rendering, make Cracklings, a great crunchy little snack for people or pets! For people toss with a little salt and fresh herbs. Or, break into tiny pieces and sprinkle on salads.

Photo Credit: Jill O’Brien
https://wildideabuffalo.com/blogs/recipes/buffalo-confit

 

Diabetic Dish of the Week – Authentic Meatloaf

December 14, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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I’ve got a Classic Comfort Food Recipe for this week’s Diabetic Dish of the Week – Authentic Meatloaf. Made using 2 types of Meat – Ground Turkey and Ground Beef. You’ll also be needing Tomato Sauce, Egg Whites, Reduced Sodium Chunky Salsa, Oatmeal, Onion, No Salt Added Mushrooms Stems and Pieces, Garlic, and Seasonings. Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Authentic Meatloaf
Our low-carb meatloaf delivers a taste of home cooking at this family-centric time of year and is sure to keep you going through all your shopping, wrapping and other joyous to-dos. This classic recipe is kicked up a notch by adding chunky salsa.

Ingredients
3/4 cup no-salt-added tomato sauce, divided
2 egg whites
4 tablespoons reduced-sodium chunky salsa, divided
1/2 teaspoon black pepper
1/2 cup old-fashioned oatmeal
1/2 cup finely minced onion
1/3 cup canned no-salt-added mushroom stems and pieces, drained and chopped
1 clove garlic, finely minced
8 ounces lean ground turkey
8 ounces 96% lean ground beef

Directions
1 – Preheat oven to 350°F. Spray piece of aluminum foil with nonstick cooking spray. Place foil on broiler pan; set aside.

2 – Mix 1/2 cup tomato sauce, egg whites, 3 tablespoons salsa, and pepper in medium bowl. Stir in oatmeal, onion, mushrooms, and garlic.

3 – Place ground turkey and ground beef in large bowl; mix lightly to combine. Stir in tomato mixture; mix well.

4 – Transfer meat mixture to prepared pan; shape into 4 x 8-inch rectangular loaf. Mix remaining 1/4 cup tomato sauce and 1 tablespoon salsa in small bowl; drizzle on top of meat loaf.

5 -Bake 55 minutes or until cooked through (165°F). Let stand 5 minutes before slicing.

Yield: 4 servings.

Nutrition Facts Per Serving:
Calories: 220 calories, Carbohydrates: 13 g, Protein: 26 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 60 mg, Sodium: 300 mg, Fiber: 3 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/authentic-meatloaf/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

Jennie – O Turkey Recipe of the Week – Fiesta Turkey Chili

December 10, 2021 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Jennie – O Turkey Recipe of the Week – Fiesta Turkey Chili FRIDAY
Beans, Cooking, Corn, Fiesta Turkey Chili, Food, Green Chilis, JENNIE-O® Ground Turkey Roll, Jennie – O Turkey Recipe of the Week, Onion, recipes, Red Pepper, Switch, Tomatoes
This week’s Jennie – O Turkey Recipe of the Week is Fiesta Turkey Chili. This one is made using JENNIE-O® Ground Turkey Roll along with Onion, Red Pepper, Beans, Corn, Green Chilis, Tomatoes, and Spices. Let the Fiesta Begin! You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/

Fiesta Turkey Chili
Fiesta Turkey Chili calls for a celebration! This gluten free recipe takes under 15 minutes to prep and is 320 calories.
Total Time – 1 Hour 20 Minutes
Serving Size – 10 Servings

INGREDIENTS
2 (1-pound) packages JENNIE-O® Ground Turkey Roll
½ cup diced onion
½ cup diced red pepper
¾ cup pinto beans, drained and rinsed
¾ cup black beans, drained and rinsed
1¼ cups corn
2 tablespoons diced green chilis
3 cups tomatoes, diced with juice
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons garlic
1 cup water

DIRECTIONS
1) Spray skillet with nonstick cooking spray. Preheat skillet over medium heat.
2) Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
3) Add onion, red pepper, pinto beans, black beans, corn, green chilis, tomatoes, chili powder, cumin, garlic and water.
4) Bring to boil and decrease heat and simmer 1 hour.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 320
Protein 23g
Carbohydrates 27g
Fiber 6g
Sugars 3g
Fat 15g
Cholesterol 75mg
Sodium 190mg
Saturated Fat 3.5g
https://www.jennieo.com/recipes/fiesta-turkey-chili/

Diabetic Dish of the Week – Italian Beef and Barley Soup

December 7, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is an Italian Beef and Barley Soup. To make this week’s recipe you’ll be needing Boneless Beef Top Sirloin Steak, Carrots, Onion, Parsnips, Tomatoes, and Herbs. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Italian Beef and Barley Soup
Just imagine coming home to the welcoming aroma of this low-carb soup that has been simmering in the slow cooker all day. Not only is dinner ready to serve, but this cozy dish will warm you up and calm you down after a long day.

Ingredients
1 boneless beef top sirloin steak (about 1 1/2 pounds)
1 tablespoon vegetable oil
4 medium carrots or parsnips, cut into 1/4-inch slices
1 cup chopped onion
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/3 cup uncooked pearl barley
2 cans (about 14 ounces each) beef broth
1 can (about 14 ounces) diced tomatoes with Italian seasoning

Directions
1 – Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2 – Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

3 – Cover; cook on LOW 8 to 10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.
https://www.diabetesselfmanagement.com/recipes/main-dishes/italian-beef-barley-soup/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more! Your one-stop resource for advice, news and strategies for living with diabetes.
https://www.diabetesselfmanagement.com/subscribe/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE

December 4, 2021 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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Here’s a recipe for a BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE. To make this recipe some of the ingredients you’ll be needing are Wild Rice, Sliced Almonds, Onion, Low Sodium Chicken Broth, Butternut Squash, Granny Smith Apples, Spices, Herbs, and more! There’s 110 calories and 13 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 2021! https://diabeticgourmet.com/

BUTTERNUT SQUASH AND APPLE SOUP WITH TOASTED ALMONDS AND WILD RICE
Recipe for Butternut Squash and Apple Soup with Toasted Almonds and Wild Rice from our Soups and Chowders recipe section.

Ingredients

2 cups water (500 mL)
1/2 cup wild rice (125 mL)
1/2 cup sliced almonds (125 mL)
1 1/2 Tbsp canola oil (20 mL)
1 cup chopped onion (250 mL)
2 cups low-sodium chicken broth (500 mL)
2 cups water (500 mL)
1-3 lb (0.5 – 1.5kg) Butternut Squash, peeled and flesh cut into 1-inch (2.5 cm) cubes to yield 8 cups (2 L)
1 Granny Smith apple, peeled, cored and coarsely chopped
1 bay leaf
1 cinnamon stick
1/2 tsp salt, optional (2 mL)
1/2 tsp nutmeg (2 mL)

Directions

1 – In medium saucepan, bring 2 cups (500 mL) water to a boil and add wild rice. Reduce heat, cover and simmer for about 45 minutes or until water is evaporated and rice grains have split open. (Check occasionally to ensure water does not evaporate too quickly causing rice to burn). Drain any excess water and set aside.
2 – In nonstick skillet over medium-high heat, toast almonds to golden brown, about 1-2 minutes. Watch so they don’t burn. Remove and set aside.
3 – In large soup pot, heat canola oil over medium-high heat. Add onions, reduce heat to medium and cook for 3-4 minutes or until opaque; do not allow onions to brown. Stir in broth, water, squash, apple, bay leaf and cinnamon stick. Bring to a boil and then reduce heat and simmer for 25-30 minutes or until squash and apples are tender. Remove from heat and remove bay leaf and cinnamon stick.
4 – Puree soup with immersion blender or food processor. Return to low heat and stir in salt (if using) and nutmeg. Stir in wild rice to heat through. Spoon soup into bowls and garnish each bowl with 1 Tbsp (15 mL) toasted almonds.

Recipe Yield: Yield: 12 servings.

Serving Size: 1 cup (250 mL).

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Fiber: 4 grams
Sodium: 115 milligrams
Protein: 3 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/butternut-squash-and-apple-soup-with-toasted-almonds-and-wild-rice

WHITE TURKEY CHILI

November 27, 2021 at 6:01 AM | Posted in chili, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I have a recipe for WHITE TURKEY CHILI. To make this Chili you’ll be needing Olive Oil, Onion, Flour, Chili Powder, Cannellini Beans, Low Sodium Chicken Broth, can of Diced Mild Green Chilies, Cilantro, Corn Tortillas, and Sour Cream. There’s 230 calories and 14 net carbs per serving. The Chili is ready! 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 2021! https://diabeticgourmet.com/

WHITE TURKEY CHILI
Ingredients

2 tablespoon olive oil
1 package (1.2 pounds) Honeysuckle White 93/7 Lean Ground Turkey
1 medium onion, chopped
1 tablespoon flour
2 teaspoons chili powder
2 (15-ounce) cans cannellini beans, drained and rinsed
3 cups low-sodium chicken broth
1 (4-ounce) can mild diced green chiles, drained
1/4 cup chopped cilantro
Corn tortillas
Sour cream

Directions

1 – In large soup pot, heat oil over medium heat. Add turkey; cook about 5 minutes or until no longer pink, stirring occasionally to break up turkey.
2 – Add onion, flour and chili powder; cook about 5 minutes.
3 – Add beans, chicken broth and chiles; bring to a simmer and cook, covered, about 30 minutes.
4 -Stir in cilantro.
5 – Serve with warm corn tortillas and sour cream.

Recipe Yield: Servings: 8

NUTRITIONAL INFORMATION PER SERVING:
Calories: 230
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 5 grams
Sodium: 320 milligrams
Cholesterol: 50 milligrams
Protein: 20 grams
Carbohydrates: 19 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/white-turkey-chili-2

Wild Idea Buffalo Recipe of the Week – BISON MINESTRONE SOUP

November 24, 2021 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 a BISON MINESTRONE SOUP. Comfort Food here we come! A perfect Soup to warm up these cold days and nights! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Onion, Carrots, Roasted Red Peppers, Kale, Lemon, Spices, Grated Parmesan Cheese, and Penne Pasta. This will make enough so you can freeze some also! 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 2021! https://wildideabuffalo.com/

BISON MINESTRONE SOUP
You’re going to love, love, love this recipe! Seriously, you’ll make the recipe with the intention of freezing some for a quick and easy meal, but… you may find that it will disappear before you have the chance to freeze it. Approved by Dan & Gervase, men of discerning tastes!

Ingredients: (serves 8)

1 – pound Ground Buffalo Meat
1 – onion, chopped (about 3 cups)
2 – tablespoons olive oil
1 – tablespoon thyme
1 – tablespoon basil
1 – tablespoon fennel seed, crushed
1 – tablespoon oregano
2 – teaspoons salt
1 – teaspoon black pepper
3 – cups carrots, chopped
3 – cups celery chopped
3 – tablespoon garlic, chopped
1 – 32 oz. organic chicken stock
1 – 16oz. jar roasted red peppers, pureed
2 – tablespoons tomato paste
1 – 15oz. can of red kidney beans, or any beans
1 – head kale, chopped (about 3 handfuls)
Squeeze of half a lemon
Italian Parsley, chopped
Parmesan Cheese, grated
Penne pasta *optional

Preparation:

1 – In a large pot, over medium high heat add the olive oil and coarsely crumble in the ground buffalo and add the chopped onions and dry spices. Brown the meat and stir occasionally, for about 7 minutes.
2 – Add the carrots, celery and garlic and stir in to incorporate. Cook for about 5 minutes, stirring occasionally.
3 – Add the stock, pureed peppers and tomato paste, stir to incorporate and bring to a boil. Reduce the heat to medium low, cover the pot and simmer for about 10 to 15 minutes.
4 – Add the beans and the kale and stir to incorporate. Increase the heat and bring to a boil.
5 – Reduce heat to low and add the fresh lemon.
6 – To serve, place a half a cup of cooked pasta in individual bowls and ladle the soup over the pasta. Top with Italian Parsley and grated parmesan and accompany with crusty bread.
https://wildideabuffalo.com/blogs/recipes/bison-minestrone-soup?_pos=1&_sid=05b6c48ed&_ss=r

WILD IDEA PREMIUM GROUND BUFFALO 1 LB.
Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and naturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

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