I’m in love with steak. For those who don’t know that, well, now you know. At home we usually eat steak from wild game that’s popular in our area: the good old Canadian Moose. It’s as natural as meat comes in this area and much leaner than beef.
The downfall to eating moose steak, however, is the fact that the meat is often tough and the flavour sometimes quite wild. But there is an easy remedy to that and I’m about to share my secret recipe with you all. So listen in!
Note: this recipe is good to use with any kind of red meat including beef. I created it for making the best of my moose meat, but it is amazing on other meats as well.
- 1/3 cup Soya sauce
- 2 TBS Worcestershire sauce
- 1/4 cup EVOO
- 1/8 cup Apple Cider vinegar
- 3 TBS Dried basil or oregano (I prefer oregano)
- 1 TBS garlic powder
- 1 TBS yellow mustard
- 1 tsp black pepper
Blend till visibly creamy in magic bullet or regular blender. The recipe makes enough to marinade 2 to 3 large steaks in a freezer bag.
Marinade 2 to 6 hours before grilling or frying.
So it’s happened again. You buy packs of fresh herbs for a recipe, use the three pieces of leaves each it calls for, then stash the leftovers in the crisper drawer where you forget all about it till it shrivels up and inevitably goes bad. Such a waste of food AND money but, let’s be completely honest here, haven’t we all been there?
There are a lot of options to save those packs of herbs from wasting away in your fridge but my go to favourite option, and probably the simplest options, is making a yummy pesto out of the leftovers.
For this recipe, I used Sage and Cilantro, but you can use any leftover herb in any variation to make this work.
You will need:
- Fresh herbs
- A food processor
- 1/4 cup Extra Virgin Olive Oil
- Salt & Pepper
- 2 cloves of Garlic
- 2 or 3 cloves Shallots
- 1 Tbs. Parmesan Cheese
Add herbs of your choice (remove stems), a clove or two of garlic, two or three cloves of shallots, salt and pepper to a food processor. process on low for a beat before adding oil as it continues to blend. Once it’s reached a pesto-like consistency, add parmesan and mix one last pulse before serving it on your favourite rice or pasta. Enjoy!
note: Today I served mine on Jasmin rice and jumbo shrimp.
My favourite soup in a can has always been Italian Wedding soup. Only problem is, I don’t actually like canned soups because not only does the sodium give me a huge headache, but there are too many other things in there that make me feel like crap after I’ve eaten them. Plus, the taste is, well, not like homemade. So, imagine my glee when I discovered a recipe for homemade Italian wedding soup on Facebook the other day
Now, in order to make this as healthy (and as hearty) as possible I did make a few adjustments from the original recipe which can be found here at www.delish.com
Over the last few months I’ve had a number of people ask me to share my recipe creations and adjustments with them which I’m more than happy to always do. But since I usually just wing my meals, and when I actually do follow a recipe I never write down the changes I make, it makes it hard to share my exact creations. But now, since I have this blog, I figured I’d consciously document my cooking ( at least some of the time ) so that anyone who wants them can easily access them.
For this recipe I decided to make it in my instant pot because it’s my new toy and I love playing with it. But the original recipe is made in a regular pot so I’ll share those directions as well for anyone who wants to make this but hasn’t gotten themselves an instant pot just yet.
for the meatballs:
2 lbs. ground chicken
1/2 c. Italian bread crumbs
1/4 c. grated parmesan (I used Kraft 100% Parmesan Light)
2 tsp. dried oregano
2 tsp. dried Italian spices
1 tsp. paprika
1 tsp. dried rosemary
3 cloves garlic, minced
1 large egg
Ground Himalayan saltFreshly ground black pepper
for the soup:
1 medium onion, diced
2 medium carrots, peeled and diced
1 stalk celery, diced
a small bunch of freshly chopped cilantro & sage
8 c. low-sodium chicken broth (I used Campbells)
1/2 c. small dry pasta (I used Acini di Pepe)
4 c. baby spinach; roughly chopped
- In a large bowl, stir ground chicken, bread crumbs, Parmesan, dried spices, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2″ in diameter to make about 30-ish meatballs.
- Place meatballs on a baking sheet and bake them at 325 F for 16 mins (turning them after 8 minutes so to cook evenly on both sides.
- Remove meatballs from over and put aside.
- In a 6 quart (minimum) instant pot add carrots, celery, onions, chicken broth, cilantro and sage. set to “soup” (high pressure) for 15 minutes. Once finished, quick release steam. *For a regular pot cook till tender and fragrant; about 10- 20 minutes depending on your element heat*
- Add meatballs and pasta. set to soup again (high pressure) for 10 minutes. Once finished, quick release steam. *for a regular pot bring to a boil and cover and simmer for 10 minutes*
- Add spinach and replace cover, leaving it on “keep warm setting” for aprox 2-5 minutes or until spinach is wilted. *for a regular pot, leave it on simmer and add the spinach. Cover and continue to simmer till spinach is wilted*
- Add more salt and pepper to your own taste.
- Serve and enjoy!