The mornings are starting to feel crisp, its still summer but fall is just around the corner. Which means its almost hunting season in our home. Hunting in our home is not just going out to harvest an animal for the freezer. Its enjoying the outdoors, and the excitement of what animals we will see that day, watching the leaves change color, camping, spending time at the family cabin and with family….
This has been my best gardening year yet! It is growing and producing like crazy. I almost cannot keep up!
This was my first year growing soon new items, broccoli, cauliflower, brussels sprouts and tomatillos and they are all doing so well! I may have planted way too many, but good thing you can freeze or can most of them!
The other night for dinner I made an elk stir fry with garden snap peas and broccoli, wow the flavors were amazing, its crazy the taste difference is when produce is fresh and grown yourself. Another plus is the grocery bill has been quite a bit less, since I have been harvesting from the garden.
Another first this year was growing garlic; my mother in law gave me a box to plant in the fall. I harvested it last weekend, and produced 183 bulbs! My garage smells like a garlic factory but it will keep the vampires at bay.
- 500g venison steak, you can use beef or pork, cut into strips
- 1 tbsp gluten free soy sauce
- 1 tablespoon cooking oil
- 1 head of broccoli florets
- 1 cup snap peas
- 2 cloves garlic, finely minced
- 1 teaspoon cornstarch
- 1 tsbp gluten free soy sauce
- 1teaspoon sesame oil
- 1 1/2 tablespoons oyster sauce, gluten free
- 1 tsp brown sugar
- 1 teaspoon rice wine vinegar
- Salt & black pepper to taste
- 1/2 cup chicken broth, I use homemade
- In a medium bowl, add the strips on meat and 1 tbsp of soy sauce. Let sit for 10 to 30min
- Steam the broccoli & peas for 10min, then immediately rinse under cold water & set aside
- In a small bowl mix together the remaining ingredients & set aside
- Heat a non stick pan or wok on high heat, add cooking oil. The pan needs to be hot enough that you start seeing a little bit of smoke rising; quickly add the meat to the pan. You want the meat to spear & brown cooking until the meat is no longer pink. About 1 to 2. Note wild game usually has a lot more water in it. Drain the water off, then pour in the sauce. Stirring constantly, until the sauce boils and thickens - about 30 seconds. If the sauce gets too thick add more water or broth. Stir in the veggies and mixture.
- Serve immediately over rice or noodles & garnish with green onions
This tomato sauce uses canned tomatoes, I will post another recipe that uses fresh tomatoes another day. Its super easy to make, and handy when you have the canned items in your pantry. Its perfect for a cool fall or winter day.
- 2 tbsp olive oil
- large onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, chopped
- handful of fresh basil & oregano
- can of mushrooms
- can tomato paste
- 1/2 cup red wine
- 28oz can diced tomato
- 28oz tomato sauce
- 1 tbsp balsamic vinegar
- 1 bay leaf
- chili flakes
- salt & pepper to taste
- Pre-heat the oven to 300F
- In a large oven proof pot or dutch oven, heat olive oil. Add onions, celery, garlic, mushrooms. Cook for about 5min to allow for the flavors to come, stir often. Add the fresh herbs, stir & cook for 2min.
- Add the tomato paste, stir & cook for about 3min. it will brown & somewhat stick to the bottom of the pan, thats ok just don't let burn. Add the wine, and scrap the brown bits from the bottom of the pan, cook for about 3min.
- Add the remaining ingredients, stir, taste, adjust the seasoning to your liking.
- Place pot in the oven for a couple of, hours to allow for the flavors to come together. Stir a couple of times.
- Serve with your favorite pasta
We have had a busy summer so far, we spent a week in Ontario visiting my husband’s family, and we just got back from a camping trip to the Yukon and Alaska….
My absolute passion is baking, I love it, love it, love it and I love baking for others! If it is for an occasion, to cheer someone up or just because!
This cake was made for Mother’s day for my mother in law, raspberries are one of my favorite, and were my inspiration for this cake!
- 1/2 cup butter, softened
- 1/2 brick of cream cheese, 4oz
- 4 cups icing sugar
- 3 tbsp seedless raspberry jam
- 2 tsp vanilla
- 1 tbsp milk, cream, almond milk, coconut milk
- Using a stand mixer or a larger bowl & hand mixer, cream butter & cream cheese
- Adding 1 cup of sugar at a time, once combined add 1 tbsp of jam, and repeat until all the sugar & jam are mixed in
- Add vanilla
- If frosting is too thick add milk, but if it is the right consistency no need to add it
- *Note if using unsalted butter 1/4 tsp of salt when adding the vanilla
I’m always looking for quick tasty meals for week nights and of course they need to be healthy!…
Hi! I want to share is easy granola recipe, that is so versatile that you use what you have on hand and add your favorite ingredients….
The seeds have been picked, ordered and delivered, the garden design has been laid out, and even some planting has begun!