Tag Archive: cooking


Here’s a recipe of what I made for dinner (and consequently lunch tomorrow).  It would go great with zucchini noodles, but I only had one zucchini…  so, I just ate it with a side of roasted cauliflower.  Yum!  

I apologize that this recipe will be a little annoying, precisely because I measured nothing!  I can’t help it, it’s just how I cook.  I’m giving you my best “guestimations.” You may wonder, why am I posting this?  Because I like it enough to want to recreate it…  this is the template I’m going to use next time. I will make adjustments accordingly and re-post!  I figured, there are probably other people who are similar in how they cook, so maybe they’d like just a template.  Maybe?  Also, I got all my ingredients from Trader Joe’s, except for the bison and herbs. I got the bison at Costco and the herbs from our garden at home.

Sandy’s bison spaghetti sauce (serves 4 with leftovers for the next day)

1.25 lbs. ground bison

2 tbsp. olive oil

1 small can of tomato paste

1 jar of roasted red peppers, diced, no liquid

4 sprigs dried thyme

2 tbsp crushed dried oregano

1 cup of yellow onion

4 cloves minced garlic

~ 2 tbsp. fish sauce

1 tbsp. Sriracha sauce

1 tsp. coconut sugar

Sea salt (to taste)

Black pepper, freshly ground (to taste)

2 bay leaves

Peeled tomatoes (I used some we froze from last summer, but you could use one large can of San Marzano’s or something)

Put oil in enameled cast iron Dutch oven and set heat to medium-high.  Put in the tomato paste and let it caramelize, stirring to prevent burning. You don’t want it to char! You’ll notice the color should be a little deeper and the consistency is just a little thicker. It took me about 8-10 minutes.

When it’s ready, I stir in the garlic, onion, oregano, and thyme and let them get fragrant. I made an empty spot in the middle of my pot, added a tiny bit of olive oil in the pan (since it looked dry), and put in the ground bison.  I don’t know why I did it that way, but it just seemed right.  I added some salt and pepper to the meat and then began browning it and beginning to mix it with my tomato paste mixture. At this point, I added the roasted red peppers and let the meat continue to brown.  I added the peeled tomatoes when the meat was almost done cooking and covered it to let the whole thing come close to boiling before I reduced the heat to a simmer.  While it was simmering, I added the bay leaves, fish sauce, sriracha sauce, coconut sugar, salt, and pepper.  Add the sauces and salt/pepper to taste, please. I think it’s personal preference. Simmer until the flavors meld, at least 20 minutes. 

Roasted Cauliflower (my lazy version of Bon Appetit’s recipe, they add onions, thyme, and cheese)

1 head of cauliflower, cut up into bite sized pieces

4 unpeeled cloves of garlic

Olive oil

Salt

Pepper

Heat the oven to 425 F.  Cut and wash cauliflower.  Place the cauliflower and garlic in a rimmed baking sheet.  Drizzle with olive oil and season with salt and pepper and toss.  Roast for 35-40 minutes, stirring occasionally. If you want cheese too, sprinkle on some grated Parmesan or whatever hard cheese you have on hand at the end and roast for an additional 5-10 minutes.  I love this recipe. You can season it however you like and it’s just so delicious!

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One of my other “loves” is cooking, so I decided, “Hey, I need to post a shot of food.”  Tonight, I made a really quick, but tasty meal.  All this deliciousness in 20 minutes!  The key is roasting the mushrooms.  Mmmm.