Bison Chili


I know. I'm Texan. But if you are looking for a low-meat chili that doesn't taste low meat, this is the recipe for you. It originally called for cauliflower (this is how I found out no amount of spice can fix how much I dislike cauliflower), and we've compensated for its loss by increasing the other veggies. I particularly enjoyed it with my Tequila Lime Hot Sauce, but it's great even without. Enjoy!


Servings: 6


0.5 lb. ground bison

1.5 large onion, finely chopped

2 large carrots

1.5 green bell pepper, seeded and finely chopped

3 cloves garlic, finely chopped

2 tsp. ground cumin

2 Tbsp. chili powder

1 Tbsp. apple cider vinegar

1 15oz can diced tomatoes

1 28oz can crushed tomatoes

1 15oz can black beans, drained and rinsed


Heat a large Dutch oven or pot over high heat. When the pot is hot, add bison and brown it, stirring often for 5 minutes. Add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.

Add bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water. Bring to a boil, then reduce to a simmer and cover, stirring occasionally, until vegetables are fork tender, about 45 minutes.


This recipe is based on a recipe originally found here at Whole Foods Market.



Cherry Chocolate Cake


I've been eating this cake since I was very, very small. My mother got this recipe from a co-worker possibly before I was born. When I was young I found that it was not sweet enough, but as an adult it is very perfectly not-too-sweet. A favorite around the holidays.


Servings: 8


2 cups flour, sifted

0.75 cup sugar

0.75 cup vegetable oil

2 eggs, beaten

2 tsp. vanilla

1 tsp. baking soda

1 tsp. cinnamon

0.125 tsp. salt

21 oz. cherry pie filling

6 oz. semi-sweet chocolate chips

1 cup pecans, chopped


Combine oil, eggs, and vanilla. Then stir in flour, sugar, baking soda, cinnamon, and salt. Then stir in pie filling, chocolate chips, and pecans. Transfer entire mixture into a greased and floured bundt pan. Bake at 350F for one hour, or until inserted toothpick comes out clean.



Couscous with Nectarines and Pistachios


This recipe combines a lot of things I am separately generally excited about. Pistachios. Shallots. Couscous. This recipe comes together to make a fairly subtle flavor despite its ingredients. For a bit more punch, try doubling the dressing.


Servings: 4


1 cup couscous

1 Tbsp apple cider vinegar

0.5 tsp Dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

2 Tbsp olive oil

2 nectarines

1.5 cups watercress

0.5 cup pistachios, chopped

0.25 cup shallots


Cook couscous per directions. Meanwhile, in a large bowl, whisk together vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl and toss to combine. Serve warm or chilled.


This recipe is based on a recipe originally found here at Whole Foods Market.



Filipino-Style London Broil


This is one of my favorite dishes of all time. I discovered it during my several years working with Filipino crew members on cruise ships, and was lucky enough to find this recipe online years later. Even if you don't eat meat - make up this marinade and use it on rice or whatever you wish. I have a hard time not drinking it straight from the bowl.


Servings: 4


2 lemons

1 cup soy sauce

0.5 cup distilled white vinegar

0.5 cup vegetable oil

1 medium onion, chopped

3 cloves garlic, chopped

3 bay leaves, crumbled

1 tsp. ground coriander

1 tsp. black pepper

1.5 lb. flank steak, piece of sirloin, or top or bottom round steak


Cut lemons in half and squeeze out the juice with a citrus press. Place the lemon juice in a large nonreactive mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander, and pepper and whisk to mix. Set aside half of the lemon juice mixture to use as a sauce. Marinade the steak in the first half of the sauce for at least 6 hours, ideally overnight. When ready to cook, remove excess marinade with a spatula. Cooking time will vary with type of steak. (For extensive grilling instructions and tips visit the original recipe, a link to which is included below.) Serve with reserved sauce and rice.


This recipe is based on a recipe originally found here at Epicurious.



Gomen Wat


This is the reason I ever even tried collard greens. This is a traditional Ethiopian dish which I discovered (along with many other very tasty things) at Aster's Ethiopian here in Austin. This recipe is darn close to what I had there, and I can't recommend it enough.


Servings: 6


1 lb. collard greens, chopped

2 cups water

2 Tbsp. olive oil, divided

0.75 cup onion, chopped

8 cloves garlic, chopped

1 Tbsp. fresh lemon juice

1 tsp. salt

0.5 tsp. ground tumeric

0.5 tsp. paprika

0.5 tsp. ground allspice

2 Tbsp. fresh ginger root, minced


Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.

Add lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook about 5 minutes.


This recipe is based on a recipe originally found here at Allrecipes.com.



Green Bean Casserole


A holiday staple at many households, I was never introduced to it as a child. It became an instant favorite as soon as I discovered it as an adult though. My quest to eat less processed and fatty foods led me to this recipe that builds this dish completely from scratch. I have to admit though that I'm still a sucker for the French-style green beans, so those are still much easier out of the can.


Servings: 8


2 14.5 oz cans no sodium added French-style green beans

4 medium shallots, thinly sliced across grain

0.25 cup whole wheat flour

0.5 tsp salt

0.25 tsp pepper

8 oz. mushrooms, sliced

3 cloves garlic, minced

3 Tbsp. whole wheat flour

1.5 c skim milk or almond milk

1 Tbsp onion powder

1 tsp dried thyme

1 tsp paprika


Season the quarter cup of flour with the salt and pepper and place in plastic baggy; toss the sliced shallots in a bit of milk and toss them in the flour mixture to coat. Remove shallots and shake off excess flour, and place on a cookie sheet lined with parchment paper. In a skillet on medium heat, add mushrooms and enough water to prevent sticking (I have also used cooking sherry - very tasty); cook for 5 minutes, stirring often, until mushrooms are reduced in size and cooked through. Add minced garlic to the mushrooms and cook for 1 minute; sprinkle 3 Tbsp flour over the garlic and mushrooms and cook an additional minute. Gradually add milk, stirring constantly; bring to a simmer and cook 5 minutes; mixture will reduce and thicken. Add onion powder, dried thyme, and paprika. Add salt and pepper to taste. Drain green beans and place in ovenproof dish; pour mushroom mixture over green beans. Place green bean dish and cookie sheet with shallots in oven and bake at 350-degree for 30 minutes. If shallots are not crispy enough, allow them a few extra minutes. Top green beans with shallots and serve.


This recipe is based on a recipe originally found here at Austin Fit Magazine.



Grilled Turkey Burgers


A sweet but surprisingly savory alternative to the regular ol' beef hamburger.


Servings: 3


1 egg, beaten

0.33 cup fine dry bread crumbs

0.25 cup green pepper, finely chopped

2 green onions

2 Tbsp. milk

0.5 tsp. salt

0.125 tsp. pepper

1 lb. ground turkey

2 Tbsp. orange marmalade

3 sandwich buns

lettuce, tomato, and onion (optional)


In large mixing bowl combine egg, bread crumbs, green pepper, onions, milk, salt, and pepper. Add turkey and mix well. Shape mixture into patties. Grill patties on an uncovered grill directly over medium coals for 6 minutes. Turn patties and brush with marmalade. Grill for 8 to 12 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast cut sides of buns on grill and serve with desired toppings.


This recipe is based on a recipe originally found here at Recipe.com.



Macadamia and Ginger Stuffing


This is one of my favorite holdovers from the many recipes we decided on for our post-wedding dinner in Hana, Hawaii. This is an amazing mix of flavors and textures, and a great departure from the traditional Thanksgiving stuffing. But no need to wait for a holiday!


Servings: 8


6 cups 3/4-inch cubes of Hawaiian bread

0.25 cup butter

1 lb. sweet Italian sausage, casings removed

1 cup shallots, chopped

0.25 cup fresh ginger, minced and peeled

1 cup green onion, chopped

1 cup canned water chestnuts, drained and chopped

1 cup dry-roasted macadamia nuts, coarsely chopped

0.5 cup fresh parsley, chopped

2 Tbsp. grated orange peel

0.75 cup low-sodium chicken broth

3 large eggs, beaten


Preheat oven to 350F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sautè until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)

Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.


This recipe is based on a recipe originally found here at Epicurious.



Maui Pineapple Passion Salsa


All things pineapple are popular around this house, and when Maui Tacos made their pineapple salsa recipe public, we couldn't pass up the opportunity to make it ourselves. Whenever we're in Hawaii, we can save ourselves the hassle, but the rest of the time, we don't have to go without. I can no longer seem to find this recipe online, so this may be the only place to get it!


Servings: 8


1 cup fresh pineapple, chopped

1 cup fresh tomatillo

1 cup pineapple juice

4 jalapeño peppers, steamed and seeded (steam for 15 minutes)

0.5 cup fresh cilantro

2 clove garlic

2 tsp. Mexican oregano

salt and pepper to taste


Place half of the pineapple in a pot. Remove outer peel of tomatillos and chop brusquely. Add all of the tomatillo and pineapple juice and cook for five minutes over medium heat. Cool. Set aside in a glass or ceramic bowl. Place remaining ingredients into a blender and puree for 5 seconds.Combine with cooled mixture. Chill thoroughly.



Pineapple Fried Rice


We found this recipe after having this delicious dish at our favorite local Thai place, Thai Passion. I still like theirs better, but this recipe is very good too. The original recipe calls for shrimp, but we use chicken instead.


Servings: 4


1 Tbsp. garlic, minced

0.33 cup cooking oil, or as needed

2 boneless chicken breasts, cubed

0.33 cup carrot, diced

0.33 cup onion, diced

1 egg, beaten

4 cups jasmine rice, cooked

1 Tbsp. butter

1 tsp. sugar

1 tsp. white pepper

0.33 cup sweet peas

.33 cup raisins

0.25 cup soy sauce

1 fresh pineapple (cut in half, remove fruit, cut into chunks)

0.33 cup roasted cashews


In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the chicken, carrot, and onion, and cook until chicken is cooked through.

Add the beaten egg and stir constantly for 30 seconds. Add rice, butter, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in hollowed-out pineapple halves and top with cashews before serving.


This recipe is based on a recipe originally found here at Supatra.com.



Purple Hull Peas and Sausage


We made this delicious dish using local cowpeas brought to us by Greenling! I'm no fan of black eyed peas, but this recipe they sent won me over.


Servings: 3


0.5 large onion, chopped

2 cloves garlic, minced

0.5 Tbsp. oil

2 cups fresh purple hull peas

2 cups chicken broth

8 oz. spicy andouille sausage

salt and pepper to taste


In a medium skillet, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer for 30 minutes.

Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender. Uncover and simmer briskly for about 5 minutes to reduce slightly. Add salt and pepper, as needed. Serve with cornbread.


This recipe is based on a recipe originally found here at About.com.



Sausage-Stuffed Acorn Squash with Molasses Glaze


This recipe was a surprise hit with Rob, not being a squash-eater. For that matter me too, as it is not nearly as sweet as the molasses made me think it would be. A perfect fall comfort food, we enjoyed it just the same during a record-breaking hot July in Texas.


Servings: 2


1 medium acorn squash

small amount butter or oil for grilling veggies

0.25 cup red bell pepper, diced

1 large green onion, sliced

0.5 cup bread crumbs

0.25 cup beef or chicken broth

0.5 lb breakfast sausage

0.25 tsp pepper

0.125 tsp salt

0.33 cup mild molasses


Preheat oven to 400F. Cut squash in half horizontally. Scoop out seeds and fibers from halves and discard. Place face down on a greased, foil-lined dish or cookie sheet, and bake for 10 minutes.

Meanwhile, heat butter or oil in nonstick skillet over medium heat. Add bell pepper and green onions; saute until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, bread crumbs, broth, pepper and salt. Mound sausage mixture into each half of the squash after the initial 10-minute bake is finished. Brush sausage mixture and squash with half the molasses and bake for an additional 25 minutes.

After 25 minutes, remove from oven and brush again using remaining molasses. Bake an additional 10 minutes, or until squash is tender and sausage is cooked through.


This recipe is based on a recipe originally found here at Epicurious.



Spicy Grilled Peach and Chicken Kabobs


Being condo dwellers, we have yet to get to try this on an actual outdoor grill. It was plenty great on the ol' George Foreman though. You would think that the combination of chipotle, apricot, rosemary and soy sauce would be quite the flavor punch, but once brushed over the kabobs it blends fabulously and is actually fairly subtle. (Tasting it straight from the bowl is another matter!) It was great with corn on the cob on the side.


Servings: 4


0.75 lb. chicken breast, cut into 1.5-inch chunks

2 ripe peaches, cut into 8 chunks each

1 small red onion, quartered and pulled into petals

2 Tbsp. orange juice or white wine

2 tsp. reduced-sodium tamari or soy sauce

3 Tbsp. no-sugar-added apricot fruit spread

1.5 tsp. minced chipotle in adobo sauce

1 tsp. chopped rosemary


Prepare a grill for medium-high heat cooking. On 4 long metal skewers, alternate pieces of chicken, peach and onion.

In a small bowl, whisk together juice, tamari, fruit spread, chipotle and chopped rosemary. Grill kabobs, turning frequently, until lightly browned, about 5 minutes. Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.


This recipe is based on a recipe originally found here at Whole Foods Market.



Sweet and Sour Chicken with Carrots and Onion


This is not your typical Asian-style sweet and sour. The Ashkenazic and Sephardic Jewish traditions feature dishes with sweet and sour combinations such as honey and lemon. This is a tasty departure from your everyday chicken meal.


Servings: 2


2 skinless boneless chicken breast

1 tsp. paprika

0.375 tsp. cinnamon

0.25 tsp. black pepper

0.75 Tbsp. olive oil

0.5 large onion, cut into thin strips

0.5 lb. carrots

1 Tbsp. garlic, minced

0.5 cup water

0.25 cup fresh lemon juice

2 Tbsp. honey

salt to taste


Pat chicken dry. Mix paprika, cinnamon, and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.

Add onion and carrots. Sprinkle with salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

Return chicken to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes.


This recipe is based on a recipe originally found here at Epicurious.



Yakisoba Chicken


I'm not terribly certain how authentic this is as yakisoba. Regardless, this recipe has been the quick and easy stand-by comfort dinner for us for years. That tablespoon of chili sauce packs some real heat, though. A warning to the spicy-sensitive among you. :)


Servings: 3


0.25 tsp. sesame oil

1.5 tsp. cooking oil

1 Tbsp. chili garlic sauce

1 clove fresh garlic, chopped

2 boneless chicken breast, cut into 1-inch cubes

0.25 cup reduced-sodium soy sauce

0.5 onion, sliced into eighths

1 carrot

1 package soba noodles


In a large skillet combine sesame oil, cooking oil and chili sauce. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/8 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan, combine the onion and carrots. Stir fry until veggies soften. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!


This recipe is based on a recipe originally found here at AllRecipes.com.