This is one of those recipes where you can really have fun with spices. I used Sumac because I’d just replenished my supply and had missed it. You could just as easily use dill or oregano or curry or any other spice that sounds appealing to you.
Heat olive oil in skillet over med-high heat. Add onions and garlic, stirring lightly for 2-5 minutes. Whisk potato flour into milk. Pour over onions and garlic. Reduce heat to med-low and stir in spices.
Place chicken thighs in mixture, covering completely (see image right). Cover and simmer for 35 min or until chicken is thoroughly cooked.
Remove chicken and add cous cous to liquid. Stir and cook over low for 5 minutes.
Heat olive oil in a skillet over med-high heat. Add bison, onion, and garlic. Cook, stirring constantly until meat is browned. Add tomatoes and spices, stir well. Reduce heat to med-low and cover. Cook for 15-20 minutes, stirring occasionally.
10.5 oz. (300g) chicken breast, long slices (or tenders cut in half lengthwise) 1 tsp olive oil 1 med. (180g) onion, halved and sliced (Image) 1 Tbsp garlic, minced (Image) 1 med. (115g) tomato, diced 1 cup (25g) cilantro, shredded 1 Tbsp cumin, ground 1 med. (200g) red bell pepper, sliced 1 med. (170g) orange bell pepper, sliced
Heat olive oil over med-high heat. Add chicken breast slices, garlic, and onion slices. Saute until chicken is cooked (white and opaque all the way through). Reduce heat to medium-low. Add tomato, cumin and cilantro. Cover and simmer for 5 minutes. Add bell pepper slices and continue to cook, stirring occasionally until peppers are at the desired doneness (I like them with a little crisp left).
Sweet & Savory Summer Simmer with bison, brown rice, and brocolli
1 Tbsp. olive oil 1/2 med. onion, chopped (Image) 1 cup mushrooms, sliced 1 Tbsp. garlic, minced (Image) 1/4 c. hazelnuts, finely chopped 1-1/2 cup fresh cilantro, shredded 1/4 c. lemon juice 1 tsp. allspice, ground 1-1/2 cup strawberries, sliced
Heat olive oil, over med-high heat, in deep skillet/wok. Saute onions, garlic, mushrooms, and hazelnuts. Once onions are tender; add cilantro, lemon juice, allspice, and strawberries. Continue cooking, stirring occasionally, for 5 minutes.
Reduce heat to medium. Place meat of choice on top of strawberry mix. Cover and let simmer for 10-15 minutes. Reduce heat to med-low, stir lightly and turn meat. Cook for an additional 10 minutes, uncovered. Serve strawberry mix as a side dish.
16 oz. boneless pork loin, lean only 1 Tbsp. olive oil 1 med. onion, chopped (Image) 1 med. red bell pepper, diced 1 Tbsp. garlic, minced (Image) 1 Tbsp. Balsamic Vinegar 1 Tbsp. Baharat, Arabic 1/2 tsp. cumin, ground 1/2 tsp. bay leaf, ground (2 bay leaves will work, but be sure to remove them before serving) 2 c. Fat Free, Low Sodium chicken broth 2/3 c. wild rice blend, dry
Heat olive oil over med-high heat in deep skillet/wok. Sauté onion, bell pepper, and garlic; until onion is translucent. Add wild rice and balsamic vinegar. Stir constantly for 1-2 minutes. Add chicken broth and spices, continue to cook, stirring occasionally for 5 min. Reduce heat to med-low. Lay pork loin on top. Cover and simmer for 10 minutes. Turn pork over and lightly stir rice. Cook uncovered for an additional 10-15 minutes or until pork has an internal temperature of 160 deg.
Chicken Satay with Mandarin Peanut Sauce and Wild Rice
Bison Salad with Mandarin Peanut Sauce Dressing
1 c. Natural Creamy Peanut Butter 2 c. Fat Free Low Sodium Vegetable Broth 1 Tbsp. garlic, minced (Image) 1 Tbsp. Madras Curry Powder 1 tsp. Chili powder 1 tsp. Allspice, ground 1/2 tsp. Mace, ground 1 cup Cilantro, chopped 3 cups Mandarin Oranges in juice, drained
Whisk peanut butter, vegetable broth, and dry spices in 2 qt pan. over med-high heat. Add cilantro and mandarin oranges. Continue to stir occasionally until mixture almost boils. Lower heat and simmer 3-5 min.
14. oz Bison Ribeye, cubed (lean beef would work too) (Image) 2 c. mushrooms, sliced 1 med. red bell pepper, diced 1 med. yellow onion, chopped (Image) 1 Tbsp garlic, minced (Image) 3-1/2 c. tomatoes, diced 1/2 c. cilantro, hand shredded 1 tsp. garlic salt 1/4. tsp ground chili pepper 1/2 tsp. ground mustard 1 Tbsp. olive oil
In a big wok/skillet heat olive oil on medium. Saute onions, mushrooms, and garlic until onions are translucent. Add bison (or beef), stirring lightly until browned. Add bell pepper, tomatoes, and spices. Lower heat. Simmer, covered, stirring occasionally, for at least 20 minutes (can be longer, imagine it would be awesome in a crock pot). Uncover and simmer until liquid consistency is what you like.