Recipes tagged with: savory
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Time: 20 minutes
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Complexity: medium
When preparing bison, know that it has far less, and far finer, marbling than even grass-fed beef. Less fat means less insulation in the cooking process, so steak cuts take less time over the heat and are best served medium rare, lest they’re served tough. Recipe courtesy of The Bison Council: thebisoncouncil.com.
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Time: 10 minutes prep; 30 minutes ion stove
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Complexity: very easy
Here’s a favorite recipe that’s in our brochure. Credit goes to Jeff at Klondike Kate’s restaurant in the Yukon.
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Time: 50 minutes prep; 50 minutes in oven
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Complexity: advanced
Meat Pies, (or tourtiére) are a traditional French Canadian dish, a treat that was served in our family on Christmas Eve and other special occasion. There is nothing better than a family recipe that has been handed down, and this one takes a little time, but is worth the effort, and you can even make it vegetarian! This is my version as I have substituted the local ground turkey for the beef and pork, but if you eat red meat, you may use it here; there are many options for locally raised, sustainable meats.
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Time: 20 minutes prep; 20 minutes on stove
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Complexity: very easy
My husband says that his family’s restaurant uses a different ratio of beef to chicken stock “than everyone else,” but he won’t tell me the ratio. I guessed. Feel free to do your own guessing, too. Most answers aren’t wrong.
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Time: 20 minutes prep; 20 minutes on stove
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Complexity: very easy
I’m pretty sure that pork is the state meat of Québec. It’s everywhere. So it’s only fitting to make a poutine gravy with pork sausage. Fitting and delicious.
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Time: 20 minutes prep; 20 minutes on stove; 1 hour in the oven
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Complexity: medium
This quiche has a filling of savoury custard with cheese amd mushrooms. Serve it hot or cold.
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Time: 10 minutes prep; 20 minutes on stove
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Complexity: easy
Over the course of a year I have many favorite days, but one of them is when we dig the potatoes in the fall. We mow the tops in late August, signaling to the plants that the time for growth is over. This recipe is adapted from a recipe by Mark Bittman in How to Cook Everything (Wiley, 2008)
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Time: 10 minutes prep
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Complexity: easy
This delicious salad dressing adds an Asian flare to salads. Serve it with mixed greens or perhaps on a chicken or noodles.
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Time: 10 minutes prep
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Complexity: easy
This salad dressing gets a hint of creaminess from the addition of tahini. Garlic and lemon combine to give it a Middle Eastern flavor. It's wonderful served with kale or mixed greens.
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Time: 30 minutes prep; 20 minutes on stove
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Complexity: easy
Serve this bold yet simple soup at the first suggestion of a cold or flu as a bit of preventative medicine: The oil from the mustard greens warms the nasal passages, helps disperse congestion, and increases energy flow throughout the body; the greens help move stuck energy; and the yam and ginger support qi and blood circulation. The yam’s sweet flavor also acts as a counterpoint to the piquant greens and ginger.
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Time: 24–48 hours on stove
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Complexity: easy
We make a week’s supply of stock and freeze any that we’re not going to use within five days. We use it liberally in our soups, stews, and any savory dish that calls for liquid. Or, for a quick energy boost, we season it to taste and drink it as an on-the-spot restorative. I often toss in a square of the mineral-rich kombu seaweed, which adds even more nutrients and enhances the stock’s savory (umami) flavor.
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Time: 30 minutes prep; 20 minutes in oven; 6 minutes on stove
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Complexity: medium
From the Cas-Cad-Nac Farm Cookbook. Our family’s favorite recipe to come out of this project is Chef Matecat’s version of steak frites, which uses our alpaca striploin medallions. Lately, we’ve served them with the addition of a garlicky chimichurri sauce on the side.
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Time: 30 minutes prep; 20 minutes on stove
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Complexity: easy
Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!Try cooking this simple yet healthful meal. It is a favorite for kids and adults alike!
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Time: 20 minutes prep; 90 minutes in oven
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Complexity: medium
The most important role of garlic, of course, is as an ingredient. Where to use garlic is like asking where one should use butter: everywhere.
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Time: 20 minutes prep; 30 minutes over fire
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Complexity: easy
In every recipe, there are ingredients included that prevent the food from sticking to the foil. This can be butter, as in the recipe for roasted potatoes, or the juices from vegetables, as in the garlic and tomato chicken or campfire ratatouille. Substitutions can be made in these recipes, but be sure to include something (butter, oil, or juicy vegetables) to prevent your food from sticking to the foil packets.
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