This is a clean and healthy version of a typical Spanish Style Seafood Stew.
Sometimes you just need a hearty, spicy stew to clear out your sinuses and fill your belly.
I’m thinking this is that stew for me….
This is a recipe for basic Venison Meatballs to be served with tomato sauce.
In our house venison is pretty much a staple, and because of this I haven’t bought beef in quite some time, something you long time followers may have noticed. It’s not because we don’t eat red meat, believe me we do, it’s simple because we don’t need to buy it. I like to think that we are helping in the fight against factory farming by not buying it as well.
Anyway over the years I have learned how to work with venison as a substitution for when beef is required in a recipe; most of the time it works quite well. I know that many people worry about the gaminess of the meat and if that will come through in the finished dish, but this has never really been a problem for me. Much of the gaminess comes from excess blood in the meat poor butchering or dressing and can easily be corrected by soaking it in buttermilk or salt water.
This recipe is pretty straight forward and sure to please. While it’s based on the basic Italian style meatballs that would be served with tomato sauce this recipe is basic enough to be used with a number of sauces for serving.
Related Recipes:
Venison Swedish Meatballs
Venison Meatloaf
Venison Steak with Mushroom Sauce
As of Sunday Chuck and I have taken on a new health challenge. We are trying out the slow carb diet for 28 days. That means getting creative with beans and lentils for nearly every single meal.
One of the first things I thought about when I was researching this diet was breakfast, beans with breakfast just seemed weird at first but then I remembered Ireland. Specifically the fact that standard Irish breakfast typically include English style baked beans, along with sausage, bacon, blood pudding, tomatoes, or mushrooms, eggs, and toast. While that’s a little more than I need to be eating each day I decided to recreate a healthier version of it for this challenge.
**Photo**
For this breakfast I made my own homemade beans (recipe follows), turkey sausage, sautéed spinach, and eggs. It was really great, and the recipe make enough beans for both Chuck and I to last nearly the whole week!
For lazy week day mornings I’ve taken to just cooking up spinach, beans, and eggs all in one big scramble, it comes together in just a few minutes which is what I need in the morning.
This is a great recipe for bringing a little summer to winter time vegetables.
Sometimes in winter things can get a little dull. Everyone is making soups, stews, and sauces with mainly creamy and savory components. Don’t get me wrong I love that stuff but sometimes I just want some freshness in my life even if it’s frozen tundra outside. Some freshness and some heat. Who says we can’t eat summery style food with our winter veggies? Not I.
What I’m getting at is that this recipe is the perfect way to squash the summery food craving. The sweet heat of Chipotle and Maple combine to bring a summer barbecue-esk flavor that lends itself well to the warm roasted veggies and fresh kale. Spiced squash seeds add just a touch of the necessary crunch to bring this whole dish together.
Maple Chipotle Vinaigrette
1/3 cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon chipotle powder
½ teaspoon salt
1 tablespoon lemon juice
Combine all ingredients in a small bowl and whisk until well blended. Serve immediately.
This is a great recipe for Satay Style Chicken Lettuce Wraps. Utilizing the flavors of satay chicken in a new and unique way.
I am just not in the Christmas Spirit this year. Call me a Grinch, but decorating has never been high on my priority list and as someone who is trying to downsize their stuff and move away from the excessive commercialism that is part of our culture the idea of shopping for more commercial stuff is just not appealing. Aside from the occasional soup I am not really into the Christmas food yet either. I’m hoping you guys won’t mind my lack of Christmas Posts this year, I mean everyone else in blog land is doing them so you can get your fill elsewhere, and I will just be your escape from it all.
This recipe is pretty much the last thing I think of when I of Christmas but as far as keeping it healthy and delicious around here it was perfect. So, perfect.
Both Chuck and I loved this recipe, and it came together quickly which is always a good thing, especially when your time is limited.
Cooking the chicken in a pan this way means that it can then be put over salad greens or steamed veggies with rice to create a number of different kinds of meals. I love versatility.
Now I know that the ingredient list looks gigantic, but do not let it scare you. If you enjoy Asian style foods you probably have most of these in your pantry already, so there is very little actual prep time, despite the large list of things.
Seriously give it a shot. It’s a great way to break up those heavy holiday foods with some healthy Asian style excitement.
