kalibeck, please share your recipes! - Page 1

kalibeck, can you post a recipe or two? lately, i'm just out of inspiration in the kitchen. i'm okay w/good ole basic stuff, but i'd love some of your "menus". please share some of them....k

Okay, ya caught me at work, but I'll try, we're not too busy, as you can tell by how much chatting I've been doing! I'll start with Bison Chili-- lots of supermarkets these days are carrying ground bison or they sometimes call it American buffalo...same thing. I'm not good writing the stuff down, but here goes....you'll need 1-2 lbs ground bison, large can of crushed tomatoes, 2 large cans of red chili beans, 1 can of black beans, and I add a can of chick peas,(garbanzo beans), couple of large yellow onions, couple of green peppers, chili powder, i throw in a tablespoon or so of masa corn flour, some chopped up fresh jalapeno peppers, or some hot sauce.....depending on how many you are cooking for, or how meaty you like your chili, brown off 1-2 lbs ground bison in a heavy deep skillet or soup pot over medium heat, I crush a clove of garlic in a tablespoon or so of olive oil, (bison has very little fat, so it will burn easily without the oil) to brown it in. Chop up the onion and green pepper and add it to the browned meat, keep the heat at about medium or a little lower if the bison is sticking to the pan (if it cooks too fast and seems hard, you can throw a little water in 1/4 cup, and turn the heat down, and put a lid on it). When the meat is browned thoroughly and the veggies are soft, doesn't take long, throw in the can of tomatoes, and drain the beans, all of them, and throw those in too, stir it up and put alid on it, when it gets all hot and bubbly stir in the corn flour and a tablespoon or so of the chili powder, as much as you like, just remember the more it cooks, the hotter (spicier) it gets. I make it mild 'cause my hubby doesn't like it too hot, so I add the heat after I serve it, that's where the chopped jalapenos come in. Once you add the flour it will thicken up a little, so stir it a few times and watch it doesn't burn...that's about it! Serve with a tossed salad, some garlic bread, a couple of beers, hot sauce or the chopped jalapnos, if you think your crew will like it REALLY hot drop those bad boys in with the onions earlier in the process......YOW!!! BTW, I don't add salt or black pepper to anything I make, so feel free to season with those as you like it, but taste it first without, lots of people are really surprised at how good food can taste without salt, and it's WAY better for you!!! jo

Next---Lamb Shanks--- these are SO EASY!!!! You'll need a lamb shank for each person who's eating, & I usually throw in a spare, just in case...also a large can of crushed tomatoes, can of black olives, onions, a splash of red wine (I like a BIG splash!), garlic, lots of garlic, a bay leaf and a sprig of rosemary, if you like it.  Take that deep skillet again, put some olive oil and some crushed garlic and heat it up over high heat. Just before it starts to smoke (or before the garlic burns) add the lamb shanks and keep turning them until they are braised all over, add the onions, chopped up, and turn the heat down and let them carmelize a little, you can cover it while it's doing this, again, though, it doesn't take too long. Heat your oven up to 375 degrees, once the onions are slightly browned, add the tomatoes, the olives, the red wine, give the cook a glass of red wine, throw in the bay leaf, add the rosemary sprig (just throw it in on top),the rest of the garlic, cover it with a tight lid that you can put in the oven (make sure your skillet is okay to go in the oven, if not just dump it all into something that is, like a turkey pan) and seal it tightly with heavy duty aluminum foil. Leave it in there for an hour or an hour & a half, depending on how many shanks you're making, just cook them until the meat falls off the bone, then serve, one shank to a plate, spoon the tomato & olive sauce over the shank, you can serve a little pasta on the side,or  with a salad, or steamed fresh veggies, I made whole wheat pasta and spooned the sauce over that, too, and had a caprese salad on the side( slice nice ripe tomatoes up real thin, slice mozzerella cheese into thin slices also, toss with 1 tablespoon extra-virgin olive oil, & a hand full of fresh basil leaves, and a clove of crushed garlic......wah-lah! jo

Now for the shrimpies!! This one, I must admit, I cheated on. I'm a big fan of Wegman's markets, and they have a lemon caper sauce that's to die for...but it's no BFD to make if you can't find it at the store. You'll need  a couple of lemons, chicken broth, parsley, and a jar of capers,drained, and of course, garlic! (There is garlic in everything I cook) Also 1 lb of medium to large shrimp, get the peeled de-veined kind, saves a lot of time, no one really cares if the little tails are still attached, whole wheat pasta (thin spaghetti is what I used, but really, anything would work) cooked, a bag of  Bird's eye frozen stir-fry vegetables with red pepper and asparagus, -or- green beans, red pepper(chopped), chopped onions, chopped baby asparagus, small chopped broccoli florets...I think that's what's in the Bird's eye bag.....OK- in a jar with a tight fitting lid, throw the juice from the lemons, a little zest from the lemons, 1 1/2 cups chicken broth, 2 tablespoons chopped up parsley, the capers, and the crushed garlic, and  SHAKE IT HARD!!! Then take your good ol' skillet, or a wok, heat a little olive oil, and cook the shrimp until they're pink and firm all the way through, throw in the veggies and the cooked pasta and toss it all together with your jar of sauce...let it all stew together until everythings hot, serve with garlic bread, white wine, green salad....tres elegant! (a little parmesian or romano cheese shredded or grated over the top is good, too!) jo

i'm gonna have to save this link.  lol

if i ever have the time or motivation to cook anything more fancy than i usually do!

That's it for now, guess I better get some work done. Hope they work out for you, hope I remembered everything!!!!jackie osborne

OMG They all sound so good!!!

thank you kalibeck! i can't wait to try these. i think i'll do the lamb shanks first. i'm gonna have to search the internet to find bison to. our markets think its weird when i order a couple of geese for thanksgiving! anytime you want to share some more recipes, please do. my husband will appreciate it for sure! thaks again...k

When do I get invited for dinner? Ha ha ha.

Thanks again for helping me tattoo and micro-chip the pups. I'm looking for a tattoo green shirt for you for next time.

SS

I'm getting fat, just licking the screen.