Finger potatoes, veggies, bison

Place only as much finger potatoes that fill the bottom of a small pan. Fill with water till just covered and cook on medium high heat. 

For as much as two people would eat clean and snap asparagus into pan with 1 inch of water. Include some branches of broccoli and set on medium high heat. When boiling set lid on pan and allow to steam for about 10 minutes or until spears pierced with fork tines are still crisp. Turn heat off, drain saving liquid and add a small pat of butter, return lid to pan and set aside.

Mix 1 pound of ground bison with fresh mushrooms, an egg and 1 tablespoon balsamic vinegar. Form into four patties. Place in cast iron skillet on medium heat till brown about 4 minutes per side just to brown well. Remove from heat. Add a handful of mushrooms and a pat of butter and cook on medium heat. Return meat to pan and add the drained veggy liquid and add enough stock to equal about 1 cup liquid total. Let simmer and reduce to very low.

Meat and mushrooms should look like this now.

Done! Using the assorted finger potatoes makes for a colorful dinner. Enough for dinner and leftovers for lunch the next day.

Bison 30 Minute Meal

Stove Top Cooking time 30 minutes

Preparation time 10 minutes

Serves 4

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·                  Cast Iron Skillet

·                  Two small pans with lids

·                  1/3 Cup dry measurer

·                  Wooden or bamboo cooking spatula

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1.                2/3 Cup Organic White Rice, Long Grain

2.                1-1/3 Cup Water, to cook rice in

3.                2 Tablespoons Better Than Bullion Mushroom Base

4.                1 block, Ground Bison, 1 Pound

5.                2 teaspoons each of Thyme, Nutmeg, Coriander, Cumin

6.                1/3 Cup water

7.                2 Cups Organic Mixed Vegetables, frozen

It quick, easy… and did I mention that it’s quick.

Measure rice and water into pan without lid on stove, on high heat to come to a boil.

When it comes to a boil, turn to lowest heat and place lid on pan only after the boil subsides to almost no bubbles. Place lid on rice pan and set timer to 30 minutes. Meanwhile…

In cast iron skillet, set heat to medium high. 

Place the mushroom base in pan to melt. Place bison in pan and break up with bamboo cooking spatula. 

Cook while breaking up bison into small pieces. 

When pink is only 50%, add herbs 

and continue cooking till bison is no longer pink, turn off heat.

 If using cast iron skillet the remaining heat in the pan will keep the meat warm. 

Bison doesn’t take as long to cook as beef, so watch for over cooking. Meanwhile…

In small pan, place about 1/3 cup of water to boil. Place frozen vegetables in pan and reduce heat to low.

 Place lid on pan. This should only cook for 5 minutes. When done, turn off heat, only a little liquid should remain, do not drain and return lid to pan.  Meanwhile…

Set the table, ice in water glasses, cheerful placemats, pleasant napkins, every day utensils and a nice candle or flower on the table. It is all about presentation, no matter what your occasion or simple meal, no matter if it is just for yourself or family.  Respect the fact you took care and time to feed a healthy meal. Breath in the aroma of the ingredients filling your home. Be aware of your senses. Check to see if you are calm or excited about the meal, guests or ready to listen to what your family did that day. Plan uplifting those on the dinner table with good news, good thoughts and be happy you are all together…thankfulness.

DING! Timer goes off, turn off all the heat elements on stove. Place rice in bowls, ladle bison in center of rice, place vegetables and any remaining liquid along outside of rice. 

Garnish with chili pepper sauce or leave plain.  Begin a little bit of joyful time nourishing your body…you deserve it! <3 <3 <3

Texas NASCAR RACE Dinner in less than 30 minutes

• Cast Iron Dutch Oven
• Large Ceramic Bowl
• Pasta Pot
• Small Bowl

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1. 1 cauliflower, trimmed, cut into 2 inch pieces
2. 1 red, 1 yellow, 1 orange bell pepper, trimmed, cut into 1 inch pieces
3. ½ large sweet onion, trimmed, chopped into ½ inch pieces
4. 1 large lemon, seeded, squeezed, should yield about ¼ cup juice or more
5. ½ teaspoon each dill and thyme
6. 1 teaspoon minced garlic
7. 2 cups orzo
8. 1 skinless chicken breast, sliced against the grain, then diced into 1 inch pieces
9. 1 cup diced ripe tomatoes, roma or heirloom is nice, canned works too!
10. 1 cup mushrooms, button is nice or your favorite, sliced
11. 1 cup olives, black, rinsed and drained
12. 1 cup cheese, pecorino Romano, grated on small grate
13. Extra virgin olive oil
14. Unsalted butter

You will need two pans, large stock pan for pasta, cast iron dutch oven and lid and a large and a medium size ceramic bowls for mixing during prep.

In large bowl, toss in cauliflower, bell peppers, sweet onion. Drizzle in a little extra virgin olive oil, add dill and thyme, ½ the lemon juice and toss very well and set aside.

In small bowl, toss in diced chicken and ½ the lemon juice, toss very well and set aside.

Start to boil a large pot of water for the pasta on high heat. Meanwhile…

Using another burner, set the dutch oven heat to med to high with a little olive oil, stir fry the cauliflower, bell peppers, sweet onion for 5 min. Final stir add garlic and set lid on pot and turn heat to low. Meanwhile…

Back to the large pasta pot which should be boiling hot and stir in the orzo, cook stirring occasionally for 11 minutes. Meanwhile…

Remove the vegetables from the dutch oven back to the large ceramic bowl and place the lid on the bowl to keep this warm. Meanwhile…

Toss the chicken into the dutch oven and return the heat to medium high. Stir fry for 5 minutes till just turning pink, add the tomatoes, mushroom and olives. Return the lid to the dutch oven pan and set to low. Meanwhile…

Pasta should be done, place in colander to drain but don’t rinse. Add 2 tablespoons unsalted butter to the still hot pasta pot. Stir till butter melted and stir in the cheese.

Ladle the pasta into large bowls, align veggies and chicken first and then pasta, garnish with a little more cheese over all. 
♥♥♥