Saturday, 10 June 2017

There's nothin better than HAM

When you think of Saskatchewan local meats you think of beef, and bison, or deer and other wild game. Many people do not realize that how easy local pigs are to find! There is nothing better then fresh smoked ham. I love the Treens Butcher Shop in Swift Current. 
Ham:
Roast a 10lb leg for 2 to 3 hours at 300 degrees celsius with a bit if water at the bottom.
Trim as needed before serving.
Serve as is with a side of potato salad and fresh corn on the cob!

My favourite glaze (not for the diabetic):
2cups brown sugar
2 tbsp apple cider vinegar
2 tbsp mustard of your choice
2 tbsp honey
2 to 4 tbsp flour or corn starch (for a gluten free option)
Drain water from the ham (can save for soup broth). Mix all the glaze ingredients together and pour over the ham. Bake for 20 or 30 more minutes. 
Enjoy!

Friday, 28 April 2017

Chickpeas

Until my father in law came over one day with a bucket of chickpeas,  I had no idea that chickpeas were farmed in Saskatchewan!  These tasty legumes aee famous for hummus but can be used for so much more!

If you can get yourself some dried chickpeas, soak them overnight. I leave mine in a bucket in the sink because as the chickpeas hydrate, they expand and water may spill out. Drain the water. With fresh water, boil for about 1.5 hours. They are ready to go!

Chickpea burgers:
-  about 4 cups of chickpeas
- 1 cup of diced onion amd celery fried
- 1 tbsp chili powder
- 4 tbsp lemon juice
- 1 tsp garlic
- 1tbsp cilantro or parsley
- salt and pepper as desired

Place all the ingredients in a foos processor and pulse a couple of times. Remember too much will turn it into baby food or hummus! Some texture is nice!

Using a measuring cup or patty maker, I mold out my patties and place on a cookie sheet to freeze. When frozen, they pop off the tray easily. You can then individually wrap them. Voila! A quick and easy lunch!

Too cook, heat up the frying pan to high heat with an oil of you choice. When hot, place patty in the pan. The high heat helps to sear it and keeps the patty together! 

Serve on a bun with mayo, lettuce and tomato. A side of coleslaw or garden salad would be lovely!

Thursday, 27 April 2017

Delicious Deer

Deer steak. Deer sausage. After a successful fall hunt, a freezer of fresh and local meat is the reward. However, after a lucky hunting season which included 3 full deer in the freezer, I began to tire of deer steak and deer sausage. I got a little creative and made venison meatloaf, and sloppy does. Here are a few of my favorite recipes! 

Ginger Deer
Ingredients: 

  • 2lbs venison meat, cut into strips
  • 3/4cup cornstarch
  • 1 cup water
  • 1 egg
  • 1 tbs fresh minced garlic
  • 1/8 cup fresh minced ginger
  • 1 small white onion
  • 2 carrots diced
  • 2 small red peppers diced
  • 2 green onions
  • chili peppers as desired
  •  1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup white sugar 


Direction
In a bowl: 
- Add cornstach and slowly pour in water. Whisk in an egg. 
- Toss over meat


  • In a wok, add about 1/2 inch of oil of your choice (coconut butter or sesame oil add a nice flavour!) 
  • Heat on medium high and add meat.
  • Cook until brown, remove from pan and set aside. 
  • In frying pan, add garlic, ginger and vegetables. Cook on medium heat. when vegetables are almost done, add meat. 
  • In a bowl combine soy sauce, vinegar and sugar. Turn up heat on the walk and add sauce. Stir and scrape the bottom of the pan. 


Toss in green onion. Serve over a bed of rice. 

Enjoy! 

Spring Veggies



The Perfect Asparagus
Spring is the time for baby calves, beautiful crocuses and fresh vegetables. Asparagus are easy to grow, or easy to find a local source for those who do not have a green thumb.

To get the perfect Asparagus:
- In a medium sized frying pan, add about 3/4" water. Bring to a boil.
- Wash asparagus spears thoroughly.
- Plan on about 4-6 per person.
- Snap off the bottoms where they naturally break.
- Carefully place in the frying pan.
- Cook for 30 seconds.
- Using tongs, pull from pan and toss in melted butter. (I use a glass loaf plan and melt the butter in the microwave).
- Sprinkle with parmesan if desired.

Asparagus is easy to over cook. No one likes slimy, mushy or stringy asparagus. It should be crisp, fresh and flavourful!


Enjoy!

There's nothin better than HAM

When you think of Saskatchewan local meats you think of beef, and bison, or deer and other wild game. Many people do not realize that how ea...