Sarah’s Rap: Here is my final recipe shared as part of my “Where’s the Beef” series. This recipe replaced beef with wild boar in my meatball recipe, and in my 2nd attempt included a few additional tweaks that suited the pork, which technically wild boar is. Given that, my conclusion drawn from experimenting with this recipe is that wild boar is not a similar taste replacement to beef, but better suited to a commercially-raised pork substitute. Seasonings that would therefore pair well with wild boar are the same that would compliment pork- ginger, garlic, apples, mustard, cloves, soy (or a coconut amino alternative) and sage, for example. I’ve used several of these seasonings in this recipe as opposed to the traditional Italian seasonings I normally use in beef meatballs, which paired well with the zucchini and summer squash noodles.
Sarah’s Rap: As promised, here is recipe #2 in my exploration of beef alternatives. This one uses bison, which is the closest taste to beef that you’ll get. This is one meat that I’ve cooked with often as my family has often preferred it to ground beef.
Recipe #1 in the “Where’s the Beef” series, Elk Burger Extraordinaire yields a rich and satisfying dinner, however I can admit that it requires multiple pans and coordination for all those yummy toppings. That is usually the type of cooking I save for a weekend as my weeknight cooking time is fairly limited if I want to eat dinner at a decent time. My second meal to share with you is therefore an easy one as it can be prepared in a single pan. I steamed vegetables on the side of mine so I used two pans, but there’s no reason you can’t just throw smaller-cut veggies right into the mix with the cauliflower and saute them instead.
This recipe is very flexible. Feel free to add seasonings and greens of your choice. Throw shredded carrots in the mix instead of on the side, add some grated ginger with the garlic or even throw in some diced avocado when it’s all done and you’re ready to plate it up. Mmm, I’m making myself hungry again, so without further ado… here’s my recipe for Bison Stir-fry. I hope you enjoy it!
Sarah’s Rap: As promised in my previous post, “Where’s the Beef?” I’m sharing my first recipe from my recent exploration of cooking with non-traditional meats. I found that it has a similar taste to beef, but much leaner. It’s a good thing the meat is so lean, considering the luxurious toppings I paired it with. 🙂 They complemented each other perfectly!
Sarah’s Rap: In my opinion, there is nothing better than a creamy pumpkin or squash soup in the fall to round out a meal. This recipe was inspired by a Thai butternut squash recipe that my good friend and fellow foodie gave me. I had been thinking of what to do with a pie pumpkin that I had bought so I swapped the squash for pumpkin, made a few personal tweaks and voila…this Thai Pumpkin Soup was born!
I love this soup so much that I always make sure I have some on hand in the freezer (frozen in individual portions to grab one for work or to serve alongside my dinner). The spice level depends on how much curry paste you use. I find 2 tablespoons is perfect for me, but feel free to add more or less as your taste desires. Look for one that does not contain sugar or weird additives. Continue reading