Bison Chili

Bison was the meat component of this chili which made it a nice, lean dish.  It also had a sweet potato, green pepper and onions in addition to the strong level of spices and some cocoa powder.  I used the full amounts of spices listed in the recipe below and it turned out quite spicy.  If you are sensitive to heat, I would cut the spices in half.  We happened to love the spice and topped the chili with some Cheddar cheese and sour cream which toned it down a little.  This recipe does require some planning since it uses a slow-cooker and has to cook for 4-6 hours.

Bison Chili
Makes 4-6 servings

3 cloves garlic, smashed
1 tablespoon smoked paprika
2 tablespoons chili powder
1 tablespoon cinnamon
1 tablespoon cocoa powder
1 1/2 tablespoons sea salt
2 teaspoons black pepper
28 ounce can diced tomatoes
1 pound bison stew meat
1 large sweet potato, peeled and cut in 1-inch chunks
1 onion, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
Sour cream, optional for serving
Cheddar cheese, grated, optional for serving

Pour the canned tomatoes in a medium sized bowl and add the garlic, smoked paprika, chili powder, chipotle powder, cinnamon, cocoa powder, salt and pepper.

Place the bison, sweet potato, onion and bell pepper in a slow-cooker and cover with the seasoned tomatoes.

Cover and cook on low for 4-6 hours.

Recipe from Practical Paleo

Our rating:

Spicy Beef Lettuce Wraps

Since I seem to be on a simplicity streak, these lettuce wraps fall perfectly into that category.  They are really easy to make and have just the right amount of spice and flavor.  The bonus of wrapping this filling in lettuce leaves is a real plus for health and calorie control.

Spicy Beef Lettuce Wraps
Makes 3-4 servings

1 pound ground beef, preferably organic, grass-fed
1/2 cup onion diced
Sea salt and freshly ground black pepper
2 teaspoons garlic, minced
1 teaspoon fresh ginger, peeled and grated
1 tablespoon toasted sesame oil
2 1/2 tablespoons coconut aminos (or soy sauce)
1 tablespoon hot water
1/2 teaspoon honey
1 tablespoon Sriracha (or more to taste, I used one heaping tablespoon)
1 1/2 tablespoons lime juice
1/4 cup green onion, chopped
1/4 cup walnuts or cashews, toasted and chopped
1/4 cup cilantro, chopped
1 head Boston lettuce

In a large skillet, cook the ground beef and onions until meat is no longer pink and onions are soft.  Season with salt and pepper and add garlic and ginger.  Cook stirring frequently until the garlic and ginger are fragrant.

In a small bowl, combine the sesame oil, coconut aminos, water, honey and Sriracha and pour over the browned ground beef.  Cook, stirring occasionally until slightly thickened.  Remove from heat and stir in lime juice, half of the green onions, nuts and cilantro.

Wash lettuce and gently separate leaves.  Divide been mixture among 6-8 lettuce leaves and garnish with the remainder of the green onions, nuts and cilantro.

Slightly adapted from Once A Month Mom

Our rating:

Triple Meat Italian Meatballs

I know that most Italian meatballs are made with a combination of beef, pork, and veal and I rarely make mine that way.  When I went to the market, they were out of ground veal and so I substituted ground bison which added another beefy level of flavor to these yummy meatballs.  I won't ever search for the ground veal for these meatballs again since we just loved the flavor of the beef, pork and bison.  These were pan fried and then finished in a simple tomato sauce.  We loved these meatballs and got several meals out of this.  I still have 2 generous servings stashed in the freezer.  We looked forward to this meal each time we ate some of it.  I served it over spaghetti squash which I had baked in the oven.

Triple Meat Italian Meatballs
Makes 6-8 servings

1 pound ground beef
1 pound ground pork
1 pound ground bison
2 eggs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
3 cloves garlic, minced
1 large onion, diced
splash of red wine
28 ounce can crushed tomatoes

Combine the beef, pork, bison, eggs, olive oil and seasonings in a large mixing bowl.  Gently combine all ingredients until just blended mixing very gently.  Form meat mixture into 1 1/2-inch balls.

Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat and brown meatballs in batches until browned on all sides.  Once all the meatballs are browned and set aside, add the onion and garlic to the drippings and cook until the onions are translucent.  Pour in enough red wine to just cover the bottom of the skillet and let cook down until almost gone.  Add the tomatoes and meatballs back to the skillet, bring to a simmer and then reduce heat and allow to simmer for about 30 minutes.

Slightly adapted from TGI Paleo

Our rating:

Grilled Flank Steak with Peppers and Onions

Grilling steak outside on a beautiful, sunny day is what summer's all about.  This recipe could not have been easier as well.  I rubbed a flank stead with crushed garlic and seasoned it with salt and pepper.  I drizzled it with a little olive oil to make sure it wouldn't stick to the grill and grilled it over a medium high fire for about 4 minutes per side.  While the steak was grilling and resting, I sauteed some chopped peppers and onions in a little bacon fat to serve alongside the thinly sliced steak.

Our side dish was roasted beets, fennel and oranges which I will post the recipe for tomorrow.

Grilled Flank Steak with Peppers and Onions
Makes 3-4 servings

1 1/2 to 2 pounds flank steak
3 cloves garlic, minced or crushed with a garlic press
Sea salt and freshly ground black pepper to taste
1 tablespoon bacon fat or butter
1 onion, chopped
1 red bell pepper, chopped

Preheat grill to medium-high heat.  Massage the garlic into the steak, season with salt and pepper and drizzle with a little olive oil to ensure it doesn't stick to the grill.  Grill 4-5 minutes per side until done and set aside.

While the steak is grilling and resting, melt bacon fat or butter in a large skillet over medium high heat and saute the onions and peppers until soft and golden brown.  Season with salt and pepper to taste.

Slice steak across the grain in thin slices and serve with the sauteed onions and peppers.


From Practical Paleo

Our rating:

Flat Iron Steak with Red Wine Sauce

I just realized that I never posted this recipe on my blog and I am frankly shocked.  This has become a personal favorite as well as a family favorite recipe.  My photo does not really do justice to this dish simply because I find it hard to showcase it properly.  The sauce can be mostly made ahead of time and then reheated and finished just before serving.  The flat iron steak gets a quick char on the grill after being brushed with olive oil and seasoned with salt and pepper.  This is quick, easy and yummy!

My sides were garlic mashed red potatoes and sauteed green beans with shallots.

Flat Iron Steak with Red Wine Sauce

Makes 2 servings

1 (1 pound) flat iron steak or tri-tip steak
Salt and freshly ground black pepper
1 1/2 tablespoons olive oil
3 tablespoons cold unsalted butter
1/2 onion thinly sliced
1/2 tablespoon garlic, minced
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 1/4 cups dry red wine

Preheat grill to medium-high heat.  Sprinkle the steaks with salt and pepper and drizzle with the olive oil.  Grill to desired doneness, about 5 minutes per side for medium-rare.  Transfer the steaks to a cutting board and tent with foil to rest for 10 minutes.

Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat.  Add the onions and saute until tender, about 5 minutes.  Season with salt and pepper.  Add the garlic and oregano and saute until fragrant, about 30 seconds.  Stir in the tomato paste and cook for 2 minutes, stirring constantly.  Whisk in the wine.  (If making sauce ahead, prepare up to this point and set aside.)  Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.  Remove the skillet from the heat.  Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible.  Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.  (I often skip this part and leave the onions in the sauce for a very casual presentation of this dish.)  Cut the remaining 2 tablespoons of butter into small 1/2-inch pieces and whisk into the sauce a little at a time.  Taste and adjust seasonings if necessary.

Thinly slice the steaks across the grain.  Divide the steak slices between two plates and drizzle with the sauce.

Slightly adapted from Giada De Laurentiis

Our rating:

Sun-Dried Tomato Meatballs

The sound of sun-dried tomatoes blended into meatballs and then smothered with a creamy pesto sauce sounded really good and the taste turned out to be just as good.  I started with organic, grass-fed ground beef and added fresh chopped herbs, minced sun-dried tomatoes and garlic.  The beef mixture was formed into meatballs which were pan-fried and finished in the oven.

While the meatballs were finishing in the oven I made a pesto sauce (without cheese) using walnuts, basil, garlic, sun-dried tomatoes, olive oil and a little bit of coconut cream.

The combination of the meatballs covered by the creamy, herb filled pesto was fabulous.I served these meatballs over sauteed zucchini.

Sun-Dried Meatballs with Creamy Pesto Sauce
Makes 6-8 servings

2 pounds ground beef (organic, grass-fed preferably)
2 tablespoons chives, minced
2 tablespoons fresh basil, minced
1/2 cup sun-dried tomatoes packed in olive oil, minced
2-3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon coconut oil

For the Pesto:
1 cup walnut halves
1/2 cup extra virgin oil oil
2-3 cloves garlic, coarsely chopped
1/2 teaspoon sea salt
1 cup fresh basil leaves
1 cup baby spinach leaves
1/4 cup sun-dried tomatoes
1/2 cup coconut cream*

* Chill one 13.5 ounce can of full fat coconut milk and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream or place can in freezer for 1 hour and scoop out cream.  Save the rest and use in a soup or curry.)

Preheat oven to 375 degrees.

Combine all of the meatball ingredients and mix together except for the coconut oil.  Shape into golf ball size meatballs.

Heat a skillet over medium to medium high heat and add the tablespoon of coconut oil.  Once the oil is melted and the skillet is hot, add the meatballs.  Brown the meatballs on all sides in the hot pan in batches adding a little more coconut oil if needed.

Transfer the meatballs to a large sheet pan, cover with foil and cook in the oven for an additional 7-10 minutes.

While the meatballs are cooking, prepare the pesto.

In a food processor or blender, start by blending the walnuts, olive oil, garlic, and salt and process until smooth.  Add the remaining pesto ingredients and process again until smooth.

To serve spoon some of the pesto over the meatballs.

Slightly adapted from Everyday Paleo

Our rating:

Paleo Shepherd's Pie

I grew up eating the Canadian version of Shepherd's Pie which is a layer of ground beef cooked with onions, a layer of corn, and finally topped with a layer of mashed potatoes dotted with butter and sprinkled with salt and pepper.  Each layer is already cooked and layered in a cast iron skillet and then the top gets browned under the broiler for a few minutes.  This Paleo version has no corn and no mashed white potatoes, but it does have a layer of sauteed vegetables covered with a gravy and a mashed root vegetable mixture for the top.  This dish turned out to be quite tasty and a good substitute for a comfort food.

Paleo Shepherd's Pie
Makes 6-8 servings

1 tablespoon coconut oil
1 medium yellow onion, small dice
3 celery stalks, small dice
4 carrots, small dice
2-3 cloves garlic, finely minced
2 teaspoons sea salt
1 teaspoon ground pepper
2 pounds ground beef
2 cups chicken broth
3/4 teaspoon fresh thyme, minced
1/2 teaspoon fresh rosemary, minced
4 tablespoons arrowroot powder
1 carrot, peeled and cut into 1-inch pieces (remove ends)
3 turnips, peeled, ends cut off and cut into cubes
5-6 parsnips, peeled and cut into thirds (remove ends)
Salt to taste

Fill an 8-quart pan with water to boil turnips, parsnips and one carrot.  Turn the heat to medium-high.  Add the turnips, parsnips and carrot and boil for 30 to 40 minutes.

Preheat oven to 350 degrees.  Put a large skillet on medium-low heat.  Add 1-2 tablespoons coconut oil to pan.  Put the small diced onion, celery and carrot into the pan and cook till onions are translucent, which takes about 7 minutes.  Transfer the mixture to a bowl and set aside.

Using the same pan, turn the heat to medium and add the ground been, 2 teaspoons of sea salt and 1 teaspoon ground pepper.  Stir to thoroughly distribute the salt and pepper and cook until the meat is cooked through.  Once the meat is completely cooked, drain the meat from the fat and transfer the meat to a bowl.  Drain the remaining fat and discard.

Return the vegetable mixture back to the same pan (it's totally okay if it has some fat coating from the beef) over medium-low heat.  Add the  minced garlic, chicken broth, thyme, and rosemary to the vegetable mixture.  Allow the liquid to heat up for a minute or two.  Add 1 to 1 1/2 teaspoon sea salt.  Stir to mix.  Add the arrowroot powder, one tablespoon at a time and mixing after each tablespoon , in order to thoroughly dissolve.  This should thicken the liquid to more gravy form, but not completely thick.  Taste and season with additional salt and pepper.  Remove pan from heat.

Using a casserole dish (or a 9x13 pan), pour all the cooked ground beef inside by evenly spreading it out.  Next, evenly spread the veggie/gravy mixture.

The turnips, parsnips, and carrots should be thoroughly soft.  Each should be easily pierced with a fork.  Drain the water and add 1-2 tablespoons coconut oil and 2 tablespoons water.  Puree the mixture in a food processor to process until smooth (you might need a little more water).  Add salt and pepper to taste.  Spoon the mixture over the top of the veggie mixture and smooth it out making sure to cover all the veggies.

Bake for 20-25 minutes and serve hot.

From JoGoGym

Our rating:
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Paleo Guacamole Burgers

Since Gerry and I both have been feeling so energized without gluten in our lives, it means looking at some simple foods differently, such as a burger.  We grilled some hamburger patties, topped them with a fried egg, and crowned it with my favorite guacamole (recipe to be posted tomorrow).  This is definitely a fork and knife burger.  I served these with Sweet Potato Fries.

Paleo Guacamole Burger
Makes 2 servings

1 burger
1 egg
1/4 cup guacamole

Cook the burger by method of choice (we grilled ours).
Fry an egg (preferably in coconut oil or grass-fed butter).
Place the fried egg on top of the burger and top with the guacamole.


Recipe from Ancestral Chef

Our rating:

Cuban Picadillo

If you have never had Picadillo it is ground beef seasoned with a sofrito and tomato sauce and finished with some green olives.  It's a wonderful blend of flavors and this particular recipe is a lightened up version, making it better for you.  I served this over brown rice.

Cuban Picadillo
Makes 6 servings

1/2 large onion chopped
2 cloves garlic, minced
1 tomato, chopped
1/2 jalapeno, chopped
2 tablespoons cilantro, chopped
1 1/2 pounds 93% lean ground beef (preferably organic grass fed)
4 ounces tomato sauce
Kosher salt
Freshly ground black pepper
1 teaspoon ground cumin
1 bay leaf
2 tablespoons green olives, coarsely chopped

Brown meat on medium flame in a large saute pan and season with salt and pepper.  Use a wooden spoon to break the meat up into small pieces.  When meat is no longer pink, drain all juice from pan.

Meanwhile, chop onion, garlic, pepper, tomato and cilantro.

Add sofrito (onion mixture) to the meat and continue cooking on a low flame.  Add green olives and about 2 tablespoons brine (this adds great flavor), cumin, bay leaf, and more salt if needed.  Add tomato sauce and 1/4 cup of water and mix well.  Reduce heat and simmer, covered, about 15-20 minutes.


Slightly adapted from Skinny Taste

My rating:

Seared Bean Sprouts and Beef

If you follow my blog, you know that I am not the biggest fan of grass-fed beef.  I think it really changes both the flavor and texture of beef and unfortunately, I have grown up eating commercially raised beef.  I have been gradually learning to like this grass-fed meat and the easiest way to make the transition is to combine the beef with something else, like this Pepper Steak I recently made. 

This meal was another way to appreciate the grass-fed organic option.  It was thinly sliced beef sirloin combined with bean sprouts and scallions and covered with a sauce made with coconut aminos, freshly squeezed orange juice and honey.  Toasted sesame seeds on top finished the dish.  I served this over brown rice.

Seared Bean Sprouts with Beef
Makes 4 servings

2 tablespoons sesame seeds
3 tablespoons olive oil
8 ounces grass-fed, organic beef sirloin or chuck, very thinly sliced*
Salt and freshly ground black pepper
1 poun bean sprouts
3-4 scallions, white and green parts separated, all chopped
3 tablespoons coconut aminos (or soy sauce)
Grated zest and juice of 2 oranges
1 tablespoon honey, or more to taste

Put the sesame seed in a large dry skillet over medium-low heat and toast, shaking the pan often, until they begin to brown and don't burn, 3 to 5 minutes.  Remove them from the skillet.

Put 1 tablespoon of the oil in the skillet and turn the heat to high.  When the oil is hot, add the beef, sprinkle with salt and pepper, and cook, stirring just once or twice, until it sears and loses its red color, just a minute or two.  Remove the beef from the skillet.

Add the remaining 2 tablespoons oil.  When the oil is hot, add the bean sprouts and the white parts of the scallions.  Cook, stirring frequently, until browned in places and starting to wilt, 2 or 3 minutes.  Add the beef, coconut aminos, orange zest, juice, and honey.  Cook and stir until the bean sprouts are just tender and everything is warmed through, a final 2 or 3 minutes more.  Taste and adjust the seasoning, adding more honey if you like.  Garnish with the sesame seeds and scallion greens and serve.

* Beef is easier to slice thinly if you freeze it for about 15-20 minutes first.


From Wine Food Love

Our rating:

Pepper Steak

When we were first married, I used to make this dish every once in a while and it's something I haven't thought about in a long time.  I bought a grass-fed organic strip steak for the meat and red peppers and onions are certainly on our list of healthy vegetables.  I did have to make some substitutions since we cannot have soy sauce, cornstarch or vegetable oil, but the dish turned out beautifully.  There is nothing like a speedy stir fry for a quick meal.  I served this over brown rice.

Our menu for the day:
Breakfast - Protein Shake
Lunch - Leftover Quail and roasted veggies

Pepper Steak
Makes 4 servings

12 ounces top round beef, trimmed to 1/8" fat (I used grass-fed organic strip steak)
4 teaspoons plus 3 tablespoons soy sauce (I used coconut aminos)
1 tablespoon rice wine
3 teaspoons cornstarch (I used brown rice flour)
5 teaspoons olive oil
1 large onion, sliced into thin strips
1 red bell pepper, sliced into thin strips
1/2 teaspoon black pepper
crushed red pepper flakes (optional)

Slice the meat into small thin slices.  Combine the 4 teaspoons coconut aminos, 1 tablespoon rice wine, 1 teaspoon brown rice flour and black pepper in a bowl.  Add the meat and stir to combine.

In a small bowl, mix 3 tablespoons coconut aminos, 1 tablespoon water and 2 teaspoons brown rice flour.  Set aside.

Heat the wok on high heat.  Swirl in 1 tablespoon oil and add the beef spreading evenly in the wok.  Cook undisturbed for 20 seconds letting the beef brown.  Using a spatula, stir meat, cooking another 2 minutes.  Transfer to a plate.

Add remaining 2 teaspoons of oil to wok, add peppers and onions and cook about 2 minutes.  Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.

Recipe adapted from Skinnytaste

Our rating:

Bison Burgers

On this new eating plan, we have been looking forward to experimenting with some of the more unusual meats that seem to becoming more common.  Any game or any meat that has not been mass-produced is what we are aiming for.  So this week, we tried ground bison instead of ground beef to make some hamburger patties.  We loved the taste and texture of this meat and are looking forward to using it more frequently instead of ground beef.  Our sides were Sweet Potato Fries and Green Beans with Mushrooms.

Bison Burgers
Makes 4 burgers

1 pound ground bison
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and freshly ground pepper to taste

Place ground bison in a bowl.  Add seasonings and mix gently using your hands.  Divide equally and form into 4 patties.  Cook on a preheated grill with oiled grates for about 4 minutes per side.


Our rating:

Steak Salad

Gerry loves to concoct a big salad for lunch sometimes so I knew he would enjoy this salad for dinner.  It had a lot of the components of a steak dinner with a salad except for the potato.  There was the grilled and sliced flank steak, roasted asparagus, grilled mushroom, sauteed onions and shallots, baby spinach and radicchio tossed in a balsamic vinaigrette and sliced tomatoes.  The salad was finally topped with a slice of baguette spread with a mixture of blue cheese and butter.  The contrast in color, flavor, texture and temperature made this dish.  Gerry put this meal in one of his top three so far this year, so I was right in my guess that he would enjoy it.  I personally thought it was a little to busy for me.  Since I am leaving today on a cruise I wanted dinner to be something out of the ordinary, but still healthy and this worked perfectly.  I won't post anything on my blog now until Monday, the 11th.

Steak Salad
Makes 2 salads

12 asparagus spears
1 pound flank steak
1 portobello mushroom, stem removed
3 cups spinach
1 cup radicchio, torn into bite-size pieces
4 tablespoons vinaigrette dressing
2 tablespoons olive oil
4 each pearl onions and shallots
4 cloves garlic
12 rounds Roma tomatoes
4 slices toasted baguette
4 tablespoons blue cheese
2 tablespoons butter
4 scallion fans

Rub the asparagus spears, steak, and portobello mushroom with olive oil and season with salt and pepper.  Grill until done and set aside to rest.  While the steak, asparagus spears and mushroom are grilling, prepare the scallion fans by cutting off the top part of 4 scallions so that a 3 inch piece is left.  Cut 3 to 4 vertical slices from the middle to the cut end and soak in ice water. 

Caramelize the onions, shallots and garlic by cooking in the olive oil over low heat for 20 minutes.  Toss the salad greens in your favorite vinaigrette (I always use a balsamic vinaigrette). 

Slice the steak across the grain into thin slices and cut the grilled mushroom into 1/2-inch pieces. 

Assemble the salad by fanning the steak slices out on the edge of the plate and tuck some asparagus spears under the steak.  Mound the dressed salad greens in the center of the plate.  Arrange the sliced tomatoes and caramelized onion mixture on the plate.  Next fill in the gaps with the grilled portobello. 

Cut the baguette diagonally.  Toast both sides.  Cream together the crumbled blue cheese and butter and spread it on the toasted bread slices.  Grill until the blue cheese mixture is softened.  Arrange two slices on each salad.  Garnish the salad with the scallion fans.

From Cuisine at Home, Mar/Apr, 1997

Gerry's rating:

My rating:

Phily Cheese Steak Sandwiches

Tonight's quick dinner came from a Cooking Light Fast and Fresh recipe.  Even though the sandwich looks decadent it was actually just under 400 calories which makes it a delicious treat.  This was really a quick and easy recipe to make as well.

Philly Cheese Steak Sandwiches
Makes 4 servings

Cheddar Cheese Sauce (recipe follows)
3/4 pound boneless sirlon steak
Cooking spray
2 cups total sliced green, yellow and red bell pepper strips
1/2 cup chopped onion
1/4 teaspoon freshly ground black pepper
4 (2 1/2-ounce) hoagie rolls


Prepare Cheddar Cheese Sauce

While sauce cooks, cut steak diagonally across the grain into 1/8-inch thick slices. 

Heat a large cast iron skillet 2 minutes over high heat.  Coat pan with cooking spray.  Add steak, bell pepper, and onion to pan.  Sprinkle steak and vegetables with black pepper; saute 5 minutes or until meat is browned and vegetables are tender.  Drain.

Fill each roll with about 3/4 cup steak mixture.  Spoon about 3 tablespoons Cheddar Cheese Sauce over each sandwich.  Serve immediately.

Cheddar Cheese Sauce
About 3 tablespoons per serving

1 1/2 tablespoons all-purpose flour
3/4 cup 1% low-fat milk
1/4 cup (1 ounce) shredded reduced-fat extra-sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon onion powder

Place flour in a small saucepan.  Gradually add milk, stirring with a whisk until smooth.  Cook over medium-high heat until thick (about 3 minutes), stirring frequently.  Remove from heat; add cheese, stirring until cheese melts.  Stir in salt, pepper,  and onion powder. 

Slightly adapted from Cooking Light, Fresh Food Fast

My rating:

Chili with Chickpeas and Acorn Squash

I found this recipe on Cooking Light which I am trying to focus on a little more with the new year.  The original recipe called for either bison or lean ground sirloin but I used the groud sirloin since I couldn't find the bison where we are.  I like the way this chili was put together by starting with a couple dried ancho chiles brought to a simmer in beef broth and allowed to simmer for 10 minutes.  The simmered chiles, with the broth were then pureed with 1/2 pound of fresh mushrooms.  This mixture was added to the browned beef a little later in the process adding a nice layer of flavor.  The other unusual addition to this chili was the addition of chopped acorn squash and canned chickpeas bringing the nutritional level up.

When following the serving size of 1 1/2 cups of chili with 1 tablespoon light sour cream and 1 tablespoon chopped parsley, the calories come in at just under 300.  This bowlful of deliciousness did not taste like 300 calories.   The only downside to this recipe was that you need to allow a couple of hours to make it.

Chili with Chickpeas and Acorn Squash
Makes 8 servings (about 1 1/2 cups chili, 1 tablespoon sour cream, 1 tablespoon chopped parsley)

2 dried ancho chiles
2 cups unsalted beef stock
1 (8-ounce) package fresh cremini mushrooms
Cooking spray
1 1/2 pounds 90% lean ground bison or ground sirloin
1 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
2 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon minced garlic
1 tablespoon unsalted tomato paste
1 tablespoon chili powder
2 teaspoons dried oregano
1 teaspoon ground coriander
1 teaspoon ground cumin
1 (12-ounce) bottle dark Mexican beer
1 (28-ounce) can crushed tomatoes
2 cups (1/2-inch) cubed, peeled acorn squash
1 (14.5-ounce) can unsalted chickpeas, rinsed and drained
1/2 cup reduced-fat sour cream
1/2 cup chopped fresh flat-leaf parsley

Combine chiles and stock in a small saucepan.  Bring to a boil, turn heat off and allow to stand for 10 minutes.  Remove stems.  Combine chile mixture and mushrooms in a blender; process until smooth.

Heat a Dutch oven over high heat. Coat pan with cooking spray.  Add bison or ground sirloin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; cook 6 minutes or until brown, stirring to cumble.  Remove meat from pan.  Reduce heat to medium-high, add onion and bell pepper to pan; saute 5 mintes.  Stir in garlic, saute 1 minute.  Stir in tomato paste; cook 2 minutes, stirring frequently.  Add chili powder, oregano, coriander, and cumin; saute 30 seconds.  Return browned meat to pan.  Stir in beer; cook 3 minutes or until liquid is reduced by half.  Stir in mushroom mixture and tomatoes and bring to a simmer.  Reduce heat, and simmer 25 minutes.  Stir in squash and chickpeas; simmer 45 minutes.  Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Top each serving with 1 tablespoon sour cream and 1 tablespoon parsley.

Slightly adapted from Cooking Light.com

Our rating:

Beouf Bourguignon

Beef in Burgundy Wine...how can you go wrong?  This is a classic french dish and Julia Child's favorite.  I chose a Barefoot Contessa version to try for tonight's dinner.  I do love Julia's classic recipes, but sometimes I like the current touches that Ina puts on classic recipes.  Although the two recipes are very similar, Ina speeds up the process a little instead of the very intricate step by step process that Julia lays out.  In the end these are both fabulous dishes and unless I were tasting them side by side, I might be able to determine a sure winner.

Beouf Bourguignon
Makes 6 servings

1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef, cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, slices
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth (or homemade beef broth)
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole pearl onions
1 pound fresh mushrooms, stems discarded, caps thickly sliced

For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with a cut garlic clove
1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees.

Heat the olive oil in a large Dutch oven.  Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned.  Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.  In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.  Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned.  Add the garlic and cook for 1 more minute.  Add the Cognac, stand back, and ignite with a match to burn off the alcohol.  Put the meat and bacon back into the pot with the juices.  Add the bottle of wine plus enough beef broth to almost cover the meat.  Add the tomato paste and thyme.  Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of the butter and the flour with a fork and stir into the stew.  Add the frozen onions.  Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew.  Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes.  Season to taste.

To serve, toast the bread in the toaster or oven.  Rub each slice on 1 side with a cut clove of garlic.  For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Ultimate Burger

I planned these burgers for dinner tonight since I played golf this afternoon.  The afternoon temperatures were in the mid-60's with blue skies, the perfect golf weather as far as I'm concerned.  It was a fun afternoon spent outside and I'm looking forward to playing again.

I prepped these burgers this morning, so it would be easy to fire up the grill and get these cooked.  These are really great burgers with the secret to keeping them moist, (shhh) bacon fat.  I have not yet made bread in our motor home, so I bought whole wheat hamburger buns.  These would be fabulous on homemade buns.  I'll try that next time.

Ultimate Steakhouse Burger
Makes 4 servings
6 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces  (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef, 85-90% lean
1 teaspooon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes.  Transfer the bacon to a paper towel lined plate to drain; set aside.  Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small brown, add milk, and let the mixture sit until saturated, about 5 mintues.  Using a fork, mash the mixture until it forms a smooth paste.  Break the beef up into small pieces in a medium bowl.  Season with salt and pepper, then add the garlic, bread paste, and reserved bacon fat.  Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass.  Divide the mixture into 4 equal portions and form in 3/4-inch thick patties.  Using a finger, make several dimples onto one side of each patty.  This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire.  Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total.  Served topped with previously cooked bacon, if desired.  Enjoy!

From The Galley Gourmet

Our rating:

Sugar-Rubbed New York Strip Steak

The brown sugar combined with salt and pepper in the rub on this steak helps to create a caramelized, peppery crust.  The caramelized steak with the blue cheese and tomato salad create the perfect balance of flavors.  A simple baked potato with a pat of butter was the only other thing needed to create the perfect steak, potato and salad dinner plate.

Sugar-Rubbed New York Strip Steak
Makes 2 servings

For the Steak:
2 tablespoons brown sugar
1 1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 New York strip steak, 1 to 1 1/2-inches thick (12-16 ounces)

For the salad:
3 cups chopped romaine lettuce
1/2 cup halved cherry tomatoes
2 tablespoons crumbled blue cheese
1 strip bacon, minced
2 tablespoons minced shallots
1/3 cup red wine vinegar
1 teaspoon brown sugar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon olive oil

Preheat the oven to 450 degrees.  Heat a nonstick ovenproof skillet (I like my cast-iron for this) over medium heat.

Combine 2 tablespoons brown sugar, pepper, and salt in a bowl.  Press sugar mixture onto both sides of steak, then sear meat on one side until browned, about 5 minutes.  Flip steak and brown second side for 2 minutes.  Transfer skillet to oven to finish cooking (about 8 minutes for medium-rare).  Remove steak, tent with foil, and let meat rest 5 minutes.

Toss together lettuce, tomatoes, and blue cheese while steak is in oven.

Saute bacon for vinaigrette in a skillet until crisp; add shallots and cook until soft, about 2 minutes.  Deglaze skillet with vinegar, then whisk in 1 teaspoon brown sugar, Dijon, salt and pepper.  Stir in oil and keep warm.

To serve, cut steak in half and place each half on a plate.  Divide salad between plates.  Drizzle steak and salad with warm vinaigrette.

From Cuisine for Two

Our rating:

Tri-Tip Roast with Barbecue Sauce

I decided to take some pictures of our motor home while Gerry was out playing golf this morning.  I also thought I might try an update every week on our adventures in our motor home. We have now been setting up housekeeping and living in it for 2 weeks.  Here is a picture of the kind of house we are now living in.

I will share pictures of our indoor space in the next few days with my posts.  Overall, I am loving just having this little space to care for and yet having all of the conveniences of home.  I am adjusting quite well to the more limited space for food preparation and am finding that I will not have to compromise my cooking style to suit the space.  

 Now on to tonight's dinner...I have been wanting to try a tri-tip for a while and since they were on sale this week, I thought it would be the perfect opportunity to try it.  We also just bought a new portable grill for the motor home the other day so it was also a great test for Gerry with his new grill.  Gerry has always been a fan of Weber grills and so the new portable gas grill we bought is the Weber Q200 which is very portable and has a separate folding cart which can all be stowed in one of our outside storage bins.  This is the second time he has used the grill and so far he is very pleased with it (based on tonight's dinner, so am I).

I also made a German potato salad as our side dish which had grilled red onions and grilled potatoes as the main ingredients in it and I will post that recipe in the next couple of days.

Tri-Tip Roast with Tomato Red Barbecue Sauce
Makes 6 servings

Sauce:
1/2 cup ketchup
2 tablespoons white wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons molasses
1 teaspoon soy sauce
1/2 teaspoon chili powder
1/2 teaspoon granulated garlic
1/4 teaspoon celery salt
1/4 teaspoon liquid hickory smoke

Rub:
1/2 teaspoon kosher salt
1/2 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon granulated garlic

1 tri-tip roast, about 2 pounds and 1 1/2 inches thick
2 tablespoons extra virgin olive oil

To make the sauce:
In a medium saucepan, combine the sauce ingredients with 2 tablespoons of water.  Bring to a simmer over medium heat and cook for about 1 minute, stirring occasionally.  Set aside half of the sauce for dipping.

To make the rub:
In a small bowl, thoroughly mix the rub ingredients with your fingertips.

Allow the roast to stand at room temperature 20 to 30 minutes before grilling.  Lightly coat the meat with the oil and season with the rub, pressing the spices into the meat.  Grill over direct Medium heat until well marked on both sides, about 10 minutes, turning once.  Move the roast over indirect medium heat and cook to the desired doneness, 20 to 30 minutes more for medium-rare, brushing the meat with the remaining half of the saue on both sides and turning it over every 5 minutes or so.  Remove from the grill and let rest for 5 to 10 minutes.  Cut the meat across the grain into very thin slices.  Serve warm with the dipping sauce.

From Weber's Real Grilling Cookbook

Our rating:

Filet Mignon with Chipotle Butter

The title of this post sounds decadent, doesn't it?  I thought I would do something special since it is Sunday and this is post number 500.  I can't believe I have blogged 500 times about the foods we enjoy.  I love blogging since it keeps me focused on trying new recipes or techniques.  We all have our favorite go to recipes, but the challenge is keeping it new and interesting. 

Gerry and I decided that we needed to cut back a little on the excess of food choices and amounts of the past few weeks with all the wedding preparations and activities.  My plan was to start on Monday and so I chose tonight's menu based on a last splurge, but ironically the filets came in at about 248 calories and the side dish of Grilled Corn and Fresh Pepper Salad came in at 151 calories...BONUS!!!  I really did not look at the health and/or calorie aspects of tonight's dinner, but I'm feeling pretty good about the head start.  This dinner certainly tasted decadent even though the calorie count wasn't.

Filet Mignons with Chipotle Butter
Serves 2

For the rub:
1 tablespoon cumin seeds
1/2 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

For the filets:
1 tablespoon unsalted butter, softened
1/2 tablespoon minced chipotle in adobo sauce
1/2 teaspoon minced garlic
2 beef tenderloin filets, 1 1/2-inch thick (4-6 ounces each)
1 teaspoon olive oil

Preheat grill to medium-high.  Brush grill grate with oil

For the rub, toast cumin seeds in a skillet over medium-low heat, stirring frequently, until fragrant, 1-2 minutes.  Transfer seeds to a small bowl to cool, 5 minutes.  Stir in brown sugar, salt, and pepper, set aside.

For the filets, combine butter, chipotle, and garlic in a small bowl.  Shape butter mixture into a log and wrap in plastic wrap; refrigerate until ready to serve.

Score both sides of filets, then brush both sides with oil.  Coat both sides of filets with rub, pressing to adhere.

Grill filets, covered, 5-6 minutes per side for medium-rare.  Transfer filets to a plate, tent with foil and let rest 5 minutes.

Divide chipotle butter among the filets.

Adapted from Cuisine at Home, Issue Number 94, July/August 2012


My rating: