yumyumyummers

Posts Tagged ‘roasting’

spiced bison & beet salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, roasting, side dishes on 11.26.11 at 1:22 pm

back in the salad again… well, sort of. ;)

bison & beets in a salad, you ask? perhaps a bit of an unlikely combo, but somehow it just worked. and besides, i had to do something fun with the leftover roasted beets from this previous yumyumyummers recipe. oh, and the fabulous montreal steak spice that i picked up from spice station on my culinary travels out east.

montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… why not bison, too? oh yes.

en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry, lamb and bison, too! check it out…

– pre-heat oven to 400F

the bison:
– 500g organic bison (wrapped in kitchen twine)
– lightly drizzle red wine over the bison (i used some leftover zinfandel in this recipe.)
– season w/ 1 tsp montreal steak spice

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apple-glazed roasted carrots

In culinary experiments, dinner, easy weeknight meals, gluten-free, roasting, side dishes, vegetarian on 10.21.11 at 10:25 pm

’tis the season for apples. yay, autumn!

i found a gorgeous bunch of rainbow organic carrots on a recent trip to the local market. i was drawn to the vibrant colours of the carrots and figured it would make for a beautiful side dish for a weeknight bison roast (stay tuned for the recipe!). tasty, indeed.

but what about the apples? no worries, we’ll get to that… read on, dear foodie, read on. :)

preheat oven to 375F

prep carrots:
– wash carrots well. trim off the leafy greens & rooted ends
– place carrots in a roasting pan lightly greased w/ extra-virgin olive oil
– drizzle extra-virgin olive oil over carrots
– drizzle organic apple cider vinegar & brush evenly w/ pastry brush
– season w/ ground black peppercorns
– add a dash of sea salt

roast carrots:
– roast carrots at 375F for 12-15min
– remove from oven & allow to cool on rack before handling

food styling:
– dish up in a serving bowl
– season w/ ground black peppercorns
– a great side dish for roasted turkey, bison or chicken

peppadew bison meatballs & spaghetti squash

In culinary experiments, dinner, easy weeknight meals, leftovers, lunch on 06.06.11 at 10:59 pm

i heart spaghetti squash. light & tasty. supereasy to prepare. and it goes well with so many different ingredients… including meatballs!

recently, i made some yummy bison meatballs with some leftover free-range bison mixture from a previous yumyumyummers recipe (sauerkraut bison sliders). here’s how…

meatball it up:
– roll leftover bison mixture into small meatballs (approx 1- to 1.5-inches in diameter)

(tip: a bit smaller than the size of a golf ball, and definitely smaller than a tennis ball!)

– arrange meatballs approx 1-2 inches apart on a plate to set

– heat 1 tbsp extra-virgin olive oil (evoo) in large saucepan on medium heat
– cook 10-12 meatballs in saucepan on medium heat, for 7-8 min (turning from side to side) until golden brown all around and cooked through.

(tip: be careful not to crowd the meatballs in the saucepan, so they can cook evenly through. best to check if the meatballs are cooked by cutting one open to check for no pinkness inside.) 

– preheat oven to 375F

spaghetti squash:
– gently wash spaghetti squash since you’ll be roasting it w/ rind
– cut spaghetti squash in half, along the vertical. gently scrape pulp and seeds using a fork.

(tip: if spaghetti squash is too hard to cut in half, place in bowl with 1/2 cup of water and microwave whole for 5min to soften rind before cutting.)

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