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Green Bean Chickpea Amandine

9 Feb
  • 1/4 c. butter
  • 1/2 to 1 c. slivered or chopped almonds
  • 2 c. chickpeas, cooked
  • 3 cloves garlic, smashed
  • 2 lbs. fresh green beans
  • 2 tsp. lemon zest
  • 2 Tbs. lemon juice
  • 1/4 to 1/2 c. chopped parsley
  • 1 tsp. salt

Melt the butter and saute the almonds and chickpeas for a few minutes. Add the garlic and saute ~30 sec., then add the green beans, lemon, parsley, and salt. Serve over rice&quinoa.

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Ground meat and carrot skillet meal

1 Feb

Ground meat and carrot skillet meal

  • 2 Tbs. oil (used butter)
  • 2 carrots, chopped finely
  • 2 celery stalks, chopped finely
  • 1/2 c. onion, chopped (used Japanese multiplier onions)
  • 1 lb. ground meat (used venison)
  • 1 c. water/broth
  • 2 Tbs. soy sauce
  • 1.5 tsp. dried thyme
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • cream (optional)

Saute the carrots, celery, and onion in the oil until softened (~5 min.). Add the ground meat and cook until browned. Add broth, soy sauce, thyme, garlic, and salt. Simmer ~15 min. Serve with heavy cream on top.

Chickpea Fritters

29 Dec

Chickpea Fritters (adapted from Chickpea Fritter Puffs at http://www.fifteenspatulas.com)

  • 1.5 c. garbanzo bean flour
  • 0.5 c. whole grain flour (spelt)
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 1 tsp. cumin
  • 1/2 tsp. yellow curry powder
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 4 tsp. lemon juice
  • 1 c. hot water

Whisk all the dry ingredients together. Mix the wet ingredients, then add to the dry ingredients. Let sit for 10 minutes. Drop one inch balls into hot coconut oil in a cast iron skillet and flatten a bit. Cook for a few minutes, flip and cook a few minutes more (until golden brown).

Pumpkin pizza sauce

12 Nov

Pumpkin pizza sauce (adapted from Chickpea Pumpkin Veggie Pizza at http://www.veganricha.com)

  • 1 c. pumpkin puree
  • 1/2 tsp. salt
  • 1/2 tsp. sugar (optional)
  • 1 tsp. dried oregano
  • 1 tsp. fresh thyme
  • 1 Tbs. fresh sage
  • 1/2 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/2 tsp. cumin
  • pinch cayenne
  • 1 to 2 Tbs. lemon juice

Venison Burgers

18 Sep

Venison Burgers (adapted from Bacon Cheddar Venison Burgers at darcyeats.wordpress.com)

  • 1 lb. ground venison
  • 2 Tbs. Panko bread crumbs
  • 1/2 to 1 tsp. italian seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 egg
  • 1 & 1/2 tsp. Worcestershire sauce
  • salt and pepper to taste (sea salt, cayenne)

Cheesy Tuna Pasta

31 Dec

Cheesy Tuna Pasta (adapted from One Skillet Cheesy Tuna Pasta  at http://www.chelseasmessyapron.com)

  • 4 Tbs. butter
  • 2 c. milk
  • 1 c. water
  • 1/2 box (~6 oz.) spaghetti broken into pieces
  • 2 (5 oz.) cans tuna
  • 1/4 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 to 1 tsp. salt
  • 1/2 tsp. dry mustard (or 1/2 Tbs. liquid mustard)
  • 2 c. shredded cheese
  • 1 c. peas
  • 2 to 4 Tbs. pickles, minced
  • 1 tsp. dried parsley

In a large pot, over medium heat, add the butter, milk, water, spaghetti, tuna, paprika, garlic powder, salt, and mustard. Bring to a boil, then cover and turn heat to medium-low. Cook for 10-15 min. stirring every few minutes until thick. Add the cheese, peas, and parsley. Season to taste with salt, pepper, or hot sauce.

Meat and Tomato Soup

11 Dec

Meat and Tomato Soup (adapted from Venison Italian Soup from allrecipes.com)

  • 1 lb. ground meat (used venison)
  • 1/2 onion, diced
  • 1 large carrot, diced
  • 2 celery, diced
  • 1 (15 oz) can beans (used kidney)
  • 1 c. green beans, cut into 1″ pieces
  • 1 zucchini/squash, diced
  • 1 (15 oz.) can diced tomatoes
  • 1 (15 oz.) can tomato sauce
  • 4 c. broth/water
  • 1 Tbs. beef Better Than Bouillon
  • 2 tsp. dried basil
  • 2 tsp. dried oregano
  • 1 bay leaf
  • 3/4 tsp. sea salt
  • 1 to 2 c. leftover pasta

In a large stovetop pressure cooker, brown the meat. Remove and set aside. Saute the onion, carrot, and celery for a few minutes. Then add the rest of the ingredients except the pasta. Cook at pressure for 6 min. Natural release for 5-10 minutes. Add the pasta while still hot. Optional – add cream to the broth.