We are hunters and always have venison around. Some here have asked me for recipes. This is one of my favorites:
Venison Fried Rice
Chop a whole green pepper into long slices. Chop 1/2 to 3/4 of yellow onion into long and small slices. Chop 1/3 red pepper into inch-long pieces. Add butter to large skillet, start frying (heat 4 of 10). Add about a tbsp of Teriyaki and splash some soy. Add tsp Salt, pepper, ginger, and a bit of minced garlic.
Take venison steak or tenderloin and thin cut into stir fry sized strips. After veggies have cooked for about 10 minutes, add meat right on top (sort of steams the meat). Add a touch more ginger, soy, and teriyaki. Add more pepper. After 5 minutes, stir. Begin chopping some peanuts. Add when done.
Scramble two eggs in separate frying pan. Add pepper.
Make four servings of white rice. Once meat is fully cooked, add rice, egg, and stir every couple minutes until rice is fried. Serve offering soy and salt and pepper to taste.
I love to dabble in the kitchen from meals, to pies, cookies to snacks. I thought I would start sharing some here. Please share some of your favorites too you make.
Every year I do a garden, herbs and veggies. The garden surprised me with an great harvest this week, including a tomato, a cucumber, a yellow squash and 3 zucchini including one that was 14" long and 3" diameter which was just finger-sized 3 days ago! I also did a lot of culling in the herb garden today (picking off flowers and shearing back the longer stems to promote more leaf growth) so I have oregano drying in the dehydrator and cilantro on the kitchen table waiting its turn in the dehydrator, and basil, thyme and dill flowers in vases and baskets, so the house smells wonderful but I'm constantly hungry!
What to do for dinner tomorrow with a zucchini nearly the volume of a football? As it turns out, mini-zucchini pizzas based on this recipe will be on the dinner menu tomorrow http://damndelicious.net/2014/06/04/zucchini-pizza-bites/. I plan to use marinara, add fresh mushrooms with the pepperoni and substitute chopped fresh basil, thyme and oregano for the Italian seasoning. It will be Fantastic! Possibly a little herby for some tastes, given the double whammy of the fresh herbs on top of mostly the same in the sauce, but that will be fine given my already herb-saturated senses. But if you're trying this at home remember that fresh herbs are much more potent than dried!
Holy cow that sounds delicious lol
Let me know if you would like some of my recipes. I do a lot of baking. I also have a LOT of old german recipes.
You do it on perpuse "cover my eyes with my hands" Now I am hungry
We use the flower of the zucchini too when ts bloomed. Its very tasty and sweet when its stuffed withhh rise herbs and raisins
Please both of you share your recipes. I am keeping this section up so I can share mine and other people can share theirs. Lili, I want that flower recipe!
I have it in mynd hun. Ill sent it to you when I can
Do you want me to post it here or message it to you?
Yeah post it here.
The legend of the Native American ‘skin walker’ – an evil witch or wizard that can transform into an animal at will – has its basis in fact. A legend grew up around the Native American Animagi, that they had sacrificed close family members to gain their powers of transformation. In fact, the majority of Animagi assumed animal forms to escape persecution or to hunt for the tribe. Such derogatory rumours often originated with No-Maj medicine men, who were sometimes faking magical powers themselves, and fearful of exposure.
These are things you don’t mess with.
Did you know that the Native American wizarding community was particularly gifted in animal and plant magic, its potions in particular being of a sophistication beyond much that was known in Europe. The most glaring difference between magic practiced by my people and the wizards of Europe was the absence of a wand.