Posted in /Cooking/Side_Dishes/Sauces on Wednesday, October 25, 2017
This is a recipe I stumbled upon when looking for something new to do with venison. It is truly easy and works on almost everything...as you'll see in the notes below.
Posted in /Cooking/Side_Dishes on Saturday, July 15, 2017
This is a stuffing that has a bit more flavour. Just remember that if you're going to cook your stuffing in a turkey cavity you will need to check the stuffing's temperature too.
Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
Ifyou have extra fresh herbs laying around or want a lovely light fresh dressing for your next salad this is it!
Posted in /Cooking/Side_Dishes/Sauces on Saturday, July 15, 2017
3 cups organic low sodium vegetable broth
1/4 cup tomato paste
1/4 cup all purpose flour (or gluten-free flour)
2 Tbsp. olive oil
2 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. chili powder
1/4 tsp cayenne pepper
1/4 tsp ground chipotle
1/4 tsp smoked paprika, etc.
Few jalapenos rings
Juice from 1 lime
Salt/pepper
1. In a small bowl, combine flour, cumin, garlic powder, onion powder, and chili powder.
2. In a medium saucepan, heat olive oil over medium heat.
3. Add tomato paste, and the bowl of flour and spices.
4. Cook 1 minute, whisking continuously.
5. Whisk in broth, increase heat, and bring to a light boil.
6. Add jalapeno rings and lime juice
7. Reduce to simmer. Cook about 8 minutes or until slightly thickened, whisking occasionally.
8. Salt/pepper to taste.
9. Puree with immersion blender or stand blender
Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
Make approximately 1 cup (250 mL)
1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil