Tag Archives: Love

Buffalo Chile

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We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we  we consume today is far the free roaming herds from the past, and in many cases they are kept  like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem,  the second place (with similar tasting rating) was made of lean  chopped sirloin beef. It was also lean and flavorful

 

2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)

In a dutch oven, heat 1 Tbsp of oil and  brown bison  on low heat . Add the  dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat  add 1Tblsp of oil and cook the onion and  pepper for 5 minutes or till slightly caramelized. Add  the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
 Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.

Cannoli Pie

cannoli-pie

 

We Love cannoli, but do not have the patience or the equipment for making and frying the whole deal. So  we tried to get the lovely flavor of the traditional Italian  cannoli in an easy to assemble pie . After several tries with an array of ingredients, we hit the best combination of flavor and texture!
So if you are in the mood for cannoli and there is not an Italian bakery in sight, or if you want to surprise your guests with the perfect end to an Italian menu ,  this easy cannoli pie will fit the bill . In case of nut allergies, please  omit the pistachios.

 

Ingredients:

1 pie shell
3 cups ricotta , drained if too liquid
1 cup sugar
juice of one orange
rind of one orange
1 Tbsp orange liquer
1 egg
Dark chocolate shavings ( for decoration)
1/4 cup chopped pistacchios

 Heat oven to 325 degrees. Meanwhile, in a food processor, mix the ricotta cheese with the sugar and the orange juice, the rind and the liqueur.  Mix smooth ( about 2 minutes). Add the egg and continue to mix till uniform.

Pour mixture into pie shell and bake for 55 to 60 minutes (depending on your oven) till the top has a shiny sheen, and the consistency of  cooked creme brule ( it will wiggle slightly when shaken) . Let cool  to room temperature  or at least for 4 hours before serving, Slice the pie and top with chocolate shavings and pistachios ( if using) .ENJOY!

 

Cebollas Tapas ( Onion tapas)

 

We love this tapas! All it takes are some onions, white wine, spice and herbs! Unlike the cebollas in adobo tapas, it’s done in less than 20 minutes. If you are wondering, there is no need to shed tears; we tried this recipe with fresh onions and then again with frozen pearl onions. Amazingly, the frozen beat the fresh in our taste tests! They are wonderful with bread or serve as we did: with toothpicks. It will double as a side dish if you are in a jam . It’s surprisingly low in carbs,  2/3 of a cup serving has only 3 g of sugar. ENJOY!

Ingredients:

1 14Oz  bag Frozen pearl onion onions ( not chopped onions) 
2 Tbls canola oil
1/2 cup white wine
salt and pepper to taste
Fresh Chopped parsley for garnish

 

Place a large skillet (preferable not the non-stick type) over med-high heat, and heat the oil.  Add the onions , the salt and the pepper, and cook stirring frequently so the onions caramelize evenly. Once take a nice brown color on a small portion of the outer surface, reduce heat to medium and add the wine. Cook till the liquid reduces to half, stirring frequently. This should take 4 to 5 minutes depending on your cooktop. Test for salt and pepper add if necessary. Place on serving dish and sprinkle with chopped parsley. Enjoy!

Mashed Sweet Potatoes

 

We love fall and the start of holiday season! One of the reasons is that we prepare these lovely mashed Sweet Potatoes. They are fall, winter and holiday treat that complements any roast.

Served as a side dish with or without old world mashed potatoes, they are a very healthy and delicious alternative to candied yams. They are packed with beta carotene and vitamin A but don’t let you guests know, just say they are exquisite 🙂

Ingredients: for 6 servings

6 medium sweet potatoes, peeled and quartered
3 Tbls butter, room temperature
1/2 cup sour cream
1/2 tsp cinnamon
salt & pepper to taste

Boil the sweet potatoes with salty water till tender, drain. Mash in a large bowl and add the cinnamon, butter, and sour cream. Make sure it is mixed well. Taste for salt & pepper. Serve immediately or keep warm till the roast is done. Enjoy!