Springtime Calls for Roasted Radish Salad

March 30, 2014 at 11:07 AM | Posted in PBS | Leave a comment
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This recipe just screamd “It’s almost Spring”, Roasted Radish Salad. You can check out this recipe and whole lot others at http://www.pbs.org/food/

 

PBS3

 
Springtime Calls for Roasted Radish Salad
Ingredients
1 small batch of breakfast radishes, trimmed
Olive oil
Salt
4 cups arugula
Juice from 1 lemon
1/4 cup olive oil
Salt
Pepper
2 large eggs, boiled and quartered
1/2 avocado, diced
Directions
Preheat the oven to 400 degrees F. Place the radishes in a small baking dish and toss them with a tablespoon of olive oil and a few pinches of salt. Transfer to the oven and roast for 15 minutes. Set aside.
In a small bowl, whisk together the lemon juice, 1/4 cup of olive oil and a few pinches of salt and pepper.
To a large bowl, add the arugula and radishes and toss with the lemon vinaigrette, until thoroughly coated. Transfer to a serving plate; place the diced avocado on top and arrange the sliced boiled eggs around the salad. Serve as a side salad or as a main course.
Yield: Serves 4 as a side salad; Serves 2 as a main course

 

 
http://www.pbs.org/food/fresh-tastes/roasted-radish-salad/?utm_source=foodnewsletter&utm_medium=newsletter&utm_term=main1&utm_content=pbsfood_freshtastes&utm_campaign=pbsfood_freshtastes

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Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad

September 23, 2013 at 5:15 PM | Posted in Healthy Life Whole Grain Breads, JB's Fatboy Sauces and Rub, salad, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad

 

Pulled Buffalo BBQ Sand Salad 004

 

Another gorgeous Fall like day around the neighborhood today! 39 degrees this morning and a high around 68 with sunshine and blue skies above! Out riding the four-wheel for a while and doing some outside cleaning. For dinner tonight a Pulled Buffalo BBQ Sandwich w/ Green Leaf Lettuce and Radish Salad.

 

 

 

A light and heathy dinner tonight. I used Wild Idea Buffalo Pulled Buffalo, a 1 lb. package. A great item to have in the freezer, just thaw and heat it up! After heating it up I served it on a Healthy Life Whole Grain Bun and topped it with JB’s Fat Boy Chipotle BBQ Sauce. I love BBQ Sandwich’s but using Pulled Buffalo makes that much more delicious! The Pulled Buffalo is so moist and flavorful, not to mention healthier than Beef.

 

Pulled Buffalo BBQ Sand Salad 002

 

For a side to go with my Sandwich I went this morning and bought some fresh Green Lettuce and Radishes. I made a Green Lettuce and Radish Salad, adding a sprinkle of fresh grated Parmesan Cheese, sliced Pepadews, J and D’s Bacon Croutons, and topped with Ken’s Light Options Sweet Vandalia Onion Dressing. It’s been a while since I’ve had a Salad. For some reason it’s hard for me to digest green vegetables and later will give me an upset stomach. But I miss having a Salad so it was worth it. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 

Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette DressingKen's Steak House Light Options Sweet Vidalia Onion Vinaigrette
Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing has 50% less fat and 33% fewer calories than regular dressing.

Ken’s Steak House Light Options Sweet Vidalia Onion Vinaigrette Dressing:
* 60 calories
4g fat
* 210mg sodium
* 10mg omega 3s
* Gluten free
* Kosher
Ingredients;
Distilled Vinegar, Water, Sugar, Vegetable Oil (Soybean And/Or Canola), Vidalia Onion 5.45%, Cider Vinegar, Extra Virgin Olive Oil, Contains Less Than 2% of: Omega 3 [Fish Oil And Fish Gelatin (Contains: Tilapia, Sardine And Anchovy)], Honey, Spice, Salt, Onion*, Xanthan Gum, Sodium Alginate, Potassium Sorbate, Sodium Benzoate And Calcium Disodium Edta As Preservatives, Caramel Color, Turmeric, Yellow #5. *Dried.

 

Nutrition Facts
Serving Size 30 G
Servings Per Container 9
Amount Per Serving
Calories 60Calories from Fat 35
% Daily Value*
Total Fat 4 G 6
Saturated Fat 0.5 G
3
Trans Fat 0 G
Monounsaturated Fat 1 G
Cholesterol 0 Mg 0
Sodium 210 Mg 9
Total Carbohydrate 7 G 2
Dietary Fiber 0 G
0
Sugars 7 G
Protein 0 G

Wild Idea Buffalo Recipe of the Week – Buffalo Ox-bone Soup

August 28, 2013 at 9:01 AM | Posted in soup, Wild Idea Buffalo | 3 Comments
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Soups is on! It’s all about the Soup in this week’s Wild Idea Buffalo Recipe of the Week, Buffalo Ox-bone Soup. Another good one from Jill O’Brien of Wild Idea Buffalo.

 

 

Buffalo Ox-bone SoupWild Idea Buffalo Ox Bone Soup

By: Jill O’Brien

(serves 8)

 

This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping.

 

 

 

Ingredients:

1 – 3.5 lb. pkg. Buffalo Shank Steaks
1 – 2 lb. pkg. Buffalo Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger

 

 
Instructions:

1 -Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 – Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 -To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!

 
http://wildideabuffalo.com/2012/buffalo-ox-bone-soup/

 

 

 

 
3.5 lbs. Buffalo ShanksWild Idea Buffalo Buffalo Shanks
Bison bone-in shanks are great for the traditional Italian dish “Osso Bucco”. The marrow is also coveted as a delicacy and wonderful smeared on toast points. 4 bone in shanks / 3.5 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-5-lbs-buffalo-shanks

 

 

 

 

 

 

 
Soup BonesWild Idea Buffalo Soup Bones
We cut our soup bones from the shank. Excellent for making your own stock, or try roasting and serve the marrow with toast. Approx. 2 lbs.

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/soup-bones

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