Recipe Round Up: Putting the Internet to Use

A couple weeks ago, I wrote about how easy it can be to bookmark tons of delicious looking online recipes and then never actually make them. In my previous post, my goal was to use a different breakfast recipe from my Pinterest board each morning. The experiment was highly successful and I enjoyed the variety to my breakfasts and the sense of accomplishment – it felt like I made an achievement when I could put a mental check next to all the recipes I made!

Since then, I’ve tried to continue actually making some of the recipes I set aside ‘for later.’ Here are the highlights of what I’ve tested from around the web in the past week:

Whole Grain Brown Soda Bread from Texanerin Baking
served below topped with tuna, melted cheese, with an asparagus and carrots side dish

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Oatless Oats from ‘fitting it all in’
topped with yogurt, dried currants, and cashew butter

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Bison Meatballs with Sage Onion Gravy from the Whole Foods Market Recipe App

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All this ‘cooking by the book’ got me inspired to try some of my own recipes, so I made up some of my own creations for the kitchen…

Peachy Green Tea Smoothie

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Ingredients
- one peach, chopped
- 2 T chia seeds
- 1 cup almond milk
- 1 T of edible green tea whole tea leaves
- 1/4 cup steel cut oats
- 1/4 cup yogurt
Method
-Combine peach, chia seeds, 3/4 cup of the almond milk, 
and green tea in a container and let sit in the refrigerator overnight
- In the morning, cook oats with 3/4 cup water
- combine oats and chia seed mixture with yogurt and remaining
milk in an emersion blender
- blend and enjoy!

I poured my smoothie into a bowl and ate it with a spoon because somehow it tastes better that way!

Basic (but not boring) Taco Meat

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Ingredients
- 1 lb. ground beef
- 1 onion
- 1 can diced tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 T coconut oil
Method
- chop onion and saute in coconut oil just beginning to soften
- add meat and cook until no longer pink
- add tomatoes (including juice) and spices
- simmer for 5 minutes and serve with tortillas, avocado,
or the toppings of your choice

 

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Cilantro Bison Tacos and Sweet Orange Carrots

I want to preface this post by saying that these two recipes do not go together. I just happened to make them on the same day. 🙂

I had some leftover cilantro in my kitchen from the fish cakes I made last weekend so something Mexican-inspired seemed appropriate. The result?

Cilantro Bison Tacos

This recipe was incredibly simple and came together in less than 20 minutes. First, chop 1/2 of an extra large onion and cook with a little bit of coconut oil. When the onion starts to become transparent, add 1/4 cup of chopped cilantro:

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Add 1 tsp. each of cumin and oregano and stir to combine:

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Once combined, add 1/4 cup salsa and 1/2 lb. ground bison meat:

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Cook for a few more minutes until the meat is no longer pink. Serve with taco shells, tortillas, salad, etc.

Sweet Orange Carrots

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I don’t have any pictures of the process for this recipe, but here’s the rundown:

Sweet Orange Carrots, serves 4
Ingredients
- 1 lb. carrots
- 1 orange
- 6 medjool dates
- 2 tbsp. mint
- nutmeg
- 1 tsp. cornstarch
- 2 tsp. water
Method
1. Thinly slice carrots, pit and chop the dates, finely chop the mint 
and place in a skillet with a few shakes of nutmeg.
2. Juice the orange and pour over the carrot mixture. 
Add the zest from half the orange to the skillet.
3. Turn on the flame to medium-high. When the juice begins to boil, 
cover and simmer for approx. 8 minutes (until carrots are tender).
4. While the carrots are cooking, separate the orange flesh from the rind. 
Chop into small pieces.
5. After the carrots are tender, uncover the skillet and add the 
chopped orange.
6. Combine the cornstarch and water in a small bowl. Add to the 
skillet and cook for a minute longer to help the moisture thicken.