Wednesday, February 22, 2012

Cuban Venison Stir-Fry

1 medium mango - peeled & cubed
1/2 + cup pineapple juice
3 TBSP brown sugar
3 TBSP lime juice
2 TBSP catsup
2 TBSP red wine vinegar
1/2 tsp salt
1/2 tsp cumin
1/3 cup orange juice
dash curry

2 TBSP olive oil
3/4-1 lb venison (top round or tender steak) - cut into 1 inch cubes
1/2 red onion - chopped
1 red or green bell pepper - coarsely chopped
2 cloves garlic - minced
3 cups cooked white rice
*1/3 cup raisins (optional)
*1/2 cup chopped dry roasted peanuts (optional)

In a blender or food processor, blend mango until smooth. In a saucepan, combine mango and remaining sauce ingredients. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer 10-15 minutes, or until slightly thickened, stirring frequently. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add bell pepper, onion and garlic - cook 2 minutes. Add venison and cook until no longer pink. Stir in rice, mango sauce, *raisins and *peanuts. Serve immediately!

Monday, February 20, 2012

Venison Roast

2 lb venison roast of choice
4-5 yukon gold potatoes - cut into quarters
1 cup quartered mushrooms
1 large onion - sliced
*1/2 cup baby carrots (optional)
3 cloves garlic-halved
1 beer
1/2 cup soy sauce
2 TBSP Worcestershire sauce

I marinated my roast for a day in water and red wine vinegar but I don't think it's crucial.

Place roast in a large crock pot with potatoes, carrots, onion, mushrooms & garlic. Season heavily with salt and pepper. Add the beer, soy sauce & worcestershire - then fill with water so the top inch of roast is exposed.
Cook on low all day.
Leftovers make great sandwiches! Mash leftover potato pieces on rye bread with mayo and ketchup or spicy mustard - shredded meat and onions!

Tomato Herb Biscuits

These savory soft biscuits are great hot out of the oven!

olive oil
1 small onion - finely chopped
1 medium-large tomato - finely diced
1/4 cup chopped fresh basil
1 tsp dried oregano
2 cups flour
1 TBSP baking powder
1 tsp salt
1 tsp black pepper
1/3 cup solid vegetable shortening
2/3 cup milk

Preheat oven to 425.

Heat oil in a skillet over medium heat. Add onion and saute until tender, but not brown. Add tomato, cook 1 minute. Remove from heat and stir in basil and oregano. Cool.

In a large bowl mix together flour, baking powder, salt & pepper. Cut in shortening with 2 knives or a pastry knife, until the mixture resembles coarse crumbs. Stir in milk and tomato mixture just until dough comes together. Drop with a spoon onto an ungreased non stick cookie sheet. Bake 10-12 minutes or until biscuits are golden.
Also try adding 1/2 cup grated cheddar cheese with the milk for a cheesy herb biscuit!

**Allergy-free substitutions:
Flour - refer to GF conversion chart
Milk - Unsweetened So Delicious coconut milk

Tuesday, February 14, 2012

Pecan Linzer Window Cookies

These are a bit more time consuming but so cute!

2 cups flour
3/4 cup pecans - toasted
1/2 tsp baking powder
2 TBSP powdered sugar
1/8 tsp salt
1/8 tsp cinnamon
1/2 cup cold butter - cut into small cubes
1/4 cup granualted sugar
1 tsp vanilla
1 large egg
1/2 cup cherry or strawberry jam

Sift flour and baking powder into a bowl; set aside. In a food processor pulse pecans, powdered sugar, salt and cinnamon until finely ground but not wet. Transfer to a large bowl.
Add butter and granulated sugar; beat on medium speed until fluffy. Min in vanilla and egg. Mix on low. Add flour mixture and mix until combined. Halve the dough and shape into 2 discs. Wrap in plastic; chill until firm - about 2 hours.

Preheat oven to 375. Working with 1 disc at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Cut out desired shapes; cut out centers of half the shapes with a smaller cookie cutter. Reroll scraps until all the dough is used - bake on a lined or ungreased non-stick cookie sheet 8-10 minutes or until pale golden. Transfer to racks to cool.

While the cookies cool, heat jam in a small saucepan over medium heat until reduced and thickened. Let cool. Spread a thin layer of jam around the edge of bottom cookies - place window cookies on top and fill centers with jam. Sprinkle with powdered sugar if desired.

Double Chocolate Muffins

2 cups flour
1/4 cup sugar
1/4 cup packed brown sugar
3 TBSP cocoa
1 1/2 tsp baking soda
1/4 tsp salt
1 cup milk
1 TBSP cooking oil
1 TBSP molasses
2 tsp balsamic vinegar
1 tsp vanilla
1/3 cup sour cream
1 cup chocolate chips or chunks

Preheat oven to 350 and prepare muffin tins or mini muffin tins with cooking spray.

Combine flour, sugars, cocoa, baking soda and salt in a bowl and make a well in the center. In a separate bowl; mix together milk, oil, molasses, vinegar, sour cream and vanilla. Pour into flour mixture, stir until moist. Add 1/2 cup chocolate chunks.

Fill muffin cups just over 1/2 full and top with remaining chocolate. Bake 8-10 minutes; let cool on wire racks.

Taco Chili Mac

1 lb ground turkey
1 can black beans - rinsed & drained
2 cans diced tomatoes - mexican style or tomatoes with green chilies (with liquid)
1/2 cup chopped onion
2 cloves garlic - minced
4 TBSP taco seasoning
pinch saffron
1/2 tsp salt
*1 tsp red pepper flakes (optional)
*1 cup frozen corn (optional)
1 cup chicken broth
1/2 cup uncooked macaroni or gluten-free pasta of your choice

Cook turkey over medium heat until browned - combine in a crock pot with beans, tomatoes, garlic, onion, corn and seasonings. Cover; cook on low 4 to 5 hours.
Stir in pasta and chicken broth. Cover and cook 10 minutes; stir. Cover and cook 20 to 30 minutes more or until pasta is tender. Serve with sour cream and shredded cheese!