I’m always on the prowl for tasty veggie sides that aren’t frozen or canned. I refuse to buy anything but canned corn – and frozen veggies are okay – but fresh is best. We love asparagus and brussels sprouts but they’re seasonal and sometimes VERY expensive. One thing that seems to be available year around, and is quite inexpensive, is cabbage. Aside from coleslaw, I never really gave it much thought as a side dish – and then I saw oven roasted cabbage on Youtube and I had to try it myself. Continue Reading
This soup is one that is super easy to throw together and offers a great way to use up vegetables you might have over stocked on. You can also supplement with frozen or canned if you feel the need. Mom likes to add a can of black beans for added fiber and protein – I try to keep it LOW fat and low cal – so adding calories is not my goal.
Yum! I love wild rice – a love that probably traces back to my upbringing in northern Minnesota. My grandpa used to harvest wild rice and we always had it in the pantry. These days it’s a bit harder to find, and more expensive – but it’s SO WORTH IT!
First you must endure a little lesson about wild rice – because it is one of my favorite things. Fact #1 – It’s a grain – not a rice. Fact #2 – It has been found in layers of the earth dated as far back as 12,000 years. It is most definitely an ancient grain.
Fact #3 – Any wild rice that is actually growing wild in Minnesota’s state waters can only be harvested with a permit -and must be harvested the same way the First Nation tribes harvested it years ago. Which is actually a pretty cool process.
I love the flavor of wild rice, but it does take awhile to cook – so plan accordingly – 1 cup of wild rice in about 3-4 cups water cooks in about 45-55 minutes. If you’ve never made, or eaten, wild rice – this recipe is an amazing intro – it’s easy, flavorful, and good for you. Get adventurous and trade out the orzo for another ancient grain – maybe faro or barley would be good! Continue Reading
I’m always looking for ways to eat chicken that are a) tasty; b) healthful; and c) not grilled chicken breast. To be honest, chicken breast is probably my least favorite cut – I’m a thigh girl. But sometimes they’re on sale – or that’s what you have – so here’s a great recipe to transform a dry, boring chicken breast into a yummy dinner.
This is a fairly healthy recipe – using Wheaties or bran cereal like AllBran creates a crisp coating that is complimented with some spices – yum!
I am always on the lookout for low calorie, fast, simple, and tasty recipes – and this one is a winner. Fast, tasty, and flexible – use it to clean out the fridge and use up the odds and ends in your veggie drawer.
I have – over the years – had a love-dislike relationship with Elk and Venison from Colorado. It’s not the corn/grain fed venison of my youth in Minnesota, which I always thought was beef. My husband and son are both hunters, and last year we had TWO elk harvested within a week or so of each other. My husband got a 4×5 bull – my son a 2yo cow elk. The steaks from my son’s elk are pretty good all on their own. Cows are generally less gamey – and the younger they are, the better they are. Bulls are getting ready to hit the rut during archery season – so they taste….not so great. Add hormones to a diet of bark, sage and dry grasses – it’s a recipe for gamey if ever there was one.