Cookin’ some buffalo

Over the last month I have been experimenting with an alternative protein source (to me) and I thought I’d share.

Hey, Buffalo!

I have tried bison once or twice back when I was a server, and I remember it being incredibly tender and flavorful for such a lean meat. The co-op that I frequent started carrying bison from a local farm, and I decided to try cooking it myself.

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Bison chili (+ blue corn tortilla chips from Reyna Foods)

This chili was made Texas-style (Erin!).

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I also made bison meatloaf (so good I made it twice!). This was the last piece of my second loaf – served with ketchup.

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This past weekend I also experimented with bison strip steak, which I cooked in a cast-iron pan using this method, which was really easy.

I am so proud whenever I do a good job cooking steak! I don’t have a lot of experience OR a meat thermometer (which I wouldn’t know how to use anyway), so it’s always a crap-shoot.

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Long story short, I’m digging the bison.

Sidenote: I did a Google Image search of “buffalo” and they are so cute. I am so thankful to all of God’s creatures, big and small. Circle of life! Okay, so The Lion King was on last night…

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Happy Monday, ya’ll!

Jam of the day: Juliana Hatfield “Spin the Bottle”

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This is not another Thanksgiving recipe post

I apologize to the food-related blogs that I frequent, but if you have posted any Thanksgiving recipes over the last week month I have probably hit “mark as read” on my Google Reader. I’m overwhelmed! What in the world am I going to do with 25 recipes for roasted turkey, green bean casserole, and apple pie?

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However, I do want to share that I made these almond flour pumpkin muffins this week and they are unreal! In fact, I am eating one right now…

They make for a perfect weekday breakfast – energy-dense and can be eaten in 2 minutes if necessary. And I know the recipe says it makes 12, but I made 8. Maybe I like a bigger baked good? I also left out raisins and walnuts due to lack of funds (read: I didn’t want to go to the store on the Sunday before the biggest food holiday of the year).

Also, you need not make this recipe for Thanksgiving. In fact, it’s probably better if you don’t. I’m guessing that most of you, like me, are on recipe overload right now, so do me a favor and simply bookmark this one for another day.

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If you are celebrating here in the States, enjoy your holiday!

xo,

Susan

Jam of the day: First Aid Kit “Wolf”

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Vegan tacos

In November, I fell in love with chipotles in adobo sauce when I made Spabettie’s spicy butternut squash soup. I’ve been meaning to use them again, but I haven’t been cooking many new foods lately.

I’ve also been wanting to get tempeh back into my life, since it is such a healthy protein source. Chipotle peppers + tempeh = vegan tacos = a delicious Sunday lunch.

This recipe is easy and spicy (you know how I am how I like my food). I hope you enjoy!

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Vegan Taco Filling with tempeh and mushrooms

(makes 2-3 servings)

• oil for pan
• 1 medium onion, diced
• 8 oz. block of tempeh, crumbled
• 1 1/2 cup portobello mushrooms, chopped
• 1 tsp cumin*
• 1 tsp coriander*
• 1/4 cup water
• 2 chopped chipotle peppers and 2 tbsp adobo sauce**
• salt and pepper, to taste

* I am guestimating on the amount of spices, but I would add them to suit your taste.

** Again, this is all about personal preference for spice, so feel free to use more or less. I like to keep it super spicy. Also don’t forget to put the rest of the peppers in a ziploc bag to freeze for later!

1. Heat oil in large skillet over medium heat.
2. Add onion and crumbled tempeh to the pan until softened/browned.
3. Add chopped mushrooms to the pan, plus the spices and water. Stir and bring to a simmer.
4. Add chipotle pepper and sauce, and stir.
5. Simmer until liquid has reduced, stirring frequently, for about 10 minutes.

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Served with warm corn tortillas!

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Happy Monday!

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Jam of the day: Yeah Yeah Yeahs “Let Me Know”

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