Bison Stuffed Peppers
adapted from recipe in Sally Fallon's Nourishing Traditions
6 Green Peppers (Red, Yellow, or Orange also okay)
1 lb ground Bison (Buffalo) or ground Beef
2 tbsp coconut oil
1 medium onion peeled, finely chopped
2 cups raw brown rice (you will use 3 cups cooked brown rice for the recipe and save the rest)
4 cups Beef stock
grated Parmesan cheese
4 squirts organic ketchup
1 dash of crushed red chili pepper - careful not too much
dash of sea salt
Use organic ingredients whenever possible. Cook rice up to 1 day ahead to have on hand - or cook as you prepare other ingredients. Cook 2 c. of rice in 4 c. beef stock. Wash Green peppers remove stem, cut in half, remove seeds. Preheat oven to 350 F. Chop onion and saute briefly in coconut oil - add crumbled ground Bison - stir frequently to brown the meat + onion. Sprinkle with crushed chili pepper and 3 squirts ketchup, stir and set aside. Arrange raw pepper halves in buttered purex pan. Add 3 cups cooked brown rice to browned meat and stir well. Stuff peppers with this mixture. Lightly sprinkle with grated parmesan. Bake at 350 F for 1 hour on the middle rack.
Roasted Winter Vegetables
makes 12 servings
Ingredients:
1 pound (about 6 medium sized) beets, trimmed and scrubbed
1 pound (about 3 medium sized) parsnips, peeled
3 large leeks (white and light green portion only)
1 pound (about 3 cups) baby carrots
2 tbsp + 2 tsp olive oil
1 garlic clove, pressed
1 1/2 tsp. rosemary
1/4 tsp. salt
Use organic ingredients whenever possible. Preheat oven to 425 F. Cut beets into quarters and parsnips into 1-inch pieces. Cut leeks in half lengthwise, then into 2-inch pieces; set aside. Combine beets, parsnips, carrots, olive oil, garlic, seasoning mix and salt in large bowl; toss to coat. Spread evenly in baking pan. Bake 25 minutes, stirring occasionally. Add leeks to vegetable mixture, stirring carefully to coat with seasoned oil. Bake an additional 10-15 minutes or until vegetables are tender and golden.
Dairyless "cream" of Tomato Soup
Blend these ingredients until smooth:
1 c. finely ground cashews or cashew butter
3 c. water
1 tbsp. Thyme
1 tsp. Basil
1 tsp. Dill
1 tsp.Oregano
3 tbsp. Oil
2 tbsp. Arrow Root
1 tbsp. Honey (add after cooking - optional)
Use organic ingredients whenever possible. Add 1 quart of chopped ripe or canned tomatoes and blend. Bring to a boil, then simmer for 5 minutes or until done. Variation: good with yellow squash sauteed and added to stock
