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Beef Stew w/Rutabaga

I needed to use this rutabaga that I bought at the market and didn’t know what to do with it. What does a rutabaga taste like and how do I prepare it? Of course I checked out the internet and found that it is a cross between a turnip and a cabbage. Most of the recipes are interchangeable w/potatoes. So, I’m thinking beef stew surrounding a bed of mashed rutabaga. The rutabaga does not mash as smoothly as potatoes and is a bit lumpy and fibrous from the cabbage w/a mild turnipy taste. I’ve never eaten turnips except for the greens until recently. I’m still getting used to them, but I will not be put off! So, this is my take on Beef Stew w/Rutabaga. Great recipe for getting to know the rutabaga.

Source: Kathy Barnes (Entered by Kathy Barnes)
Servings: 4
Ingredient keywords: Stew, Rutabaga
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Buffalo Burgers

Thinking about trying water buffalo but not sure how to cook it? Wondering if you will like it? Here’s a few tips on how we prepare our burgers so you may enjoy them as much as we do. First, we do not mix our meat with any binders, spice mixes, other fats, or other types of meats — this meat has plenty of good red meat flavor on its own, without being gamey! We simply use a sprinkle of Himalayan salt and freshly ground black pepper for seasoning. Sometimes we melt a slice of smoked gouda on top or some sauted spinach with feta cheese. There’s many ways to enjoy water buffalo meat, the most important thing is how you cook it. Water buffalo meat is leaner than beef, but not as lean as bison. If you are familiar with cooking 100% grassfed meats or bison, you’ll be fine cooking water buffalo. 100% grassfed meats have the appropriate heart-healthy omega 6 to 3 ratio. The higher level of omega 3 content causes the meat to cook at a lower melting point. Cooking at medium heat for 1/3 to 1/2 less time than regular commercial beef is what you should keep in mind. Treat it like cooking a steak — take it off the heat at rare or medium rare (a little bit of red liquid still oozing) and allow it to rest for 5 or 10 minutes. It will continue cooking for another 10 degrees and will be medium rare or medium when it’s time to eat. Medium is the new well done when it comes to grassfed! If it cooks past medium it will become dry and the texture will change. Enjoy with your favorite condiments and toppings, if desired.

Source: Grassfed cooking tips from the Carrells (Entered by Closed Account)
Servings: 3-4
Ingredient keywords: water
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Buffalo Con Queso Dip

This tasty and hearty dip is a favorite at our farm open house events and for when the kids bring friends over for camp outs — they go crazy for it! It is versatile and can be used as a topping for eggs or other dishes. My mother-in-law made this “beef dip” for her bridge club meetings for many years. We replaced the beef with water buffalo and renamed it. Triple or quadruple the recipe for gatherings or for freezing leftovers.

Source: Adapted from Gail Carrell's Beef Dip Recipe (Entered by Closed Account)
Servings: 4-6
Ingredient keywords: buffalo, onion, garlic, oregano, honey, parmesan, ghee
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Buffalo Joes

Try this traditional sloppy joe recipe with water buffalo meat. You will be glad you did! It is always a hit whenever we serve it to our farm guests.

Source: Adapted from a recipe we found on the internet -- not sure who to credit. (Entered by Closed Account)
Servings: 4
Ingredient keywords: water, onion, pepper, garlic, mustard, ketchup, honey
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Cilantro-Lime Alaska Cod

The recipe this came from uses Sea Bass or Halibut. I had neither, but I did have cod and looking at the type of fish used in the recipe I thought that cod might work great here. It did and I’ve made this many times. It’s my daughter’s favorite way to prepare cod and mine too. I don’t usually like tomatoes in a seafood dish, but the lime and cilantro work with the tomatoes so well you’ll think your on a Caribbean Island having dinner on the beach. The cilantro, lime and tomatoes make this a truly different dish. The quantities were not given for each ingredient except for the fish. You can feel free to add more or less of each ingredient. This recipe is very forgiving. I actually use much less fish, maybe a pound to feed 3. I’ll tell you what I used…hope it works for you.

Source: The Great Physician's RX by Jordan Rubin (Entered by Kathy Barnes)
Servings: 2-3 servings easily
Ingredient keywords: Cod
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Maple Glazed Carrots

Delicious and satisfying!

Source: Jen Cazzola (Entered by mary drisdell)
Servings: 2
Ingredient keywords: carrots, water, butter, maple, lemon, curry, sea
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Paleo Buffalo Moussaka

Want a delicious, easy, grain and dairy free moussaka? And made with water buffalo! Here you go.

Source: A recipe adapted from Grassfed Girl's blog. (Entered by Closed Account)
Servings: 4
Ingredient keywords: oil, onion, garlic, salt, pepper, water, cinnamon, tomato, eggplant, parsley, arrowroot
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Pan Fried Fresh Salmon Cakes

I was looking for a recipe on the internet to use fresh salmon in and this is what I found. It is delicious and I’ve made these many times with family and company. Everyone is taken aback at how good they are. You’ll feel like you’ve just eaten at a 5 star restaurant…That Good! To save time I have doubled and even tripled the recipe and frozen immediately after mixing and making the patties. They freeze great and the prep work is done all you have to do is flour, dip, Panko and fry for a quicker delish meal.

Source: Found on the internet (Entered by Kathy Barnes)
Servings: 6-8 patties...1per serving unless you just can't help yourself
Ingredient keywords: salmon
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Swiss Chard Au Gratin

Being new to swiss chard I searched the internet for a recipe. This one was on YouTube and won me over. It has become my ‘Go To’ recipe for swiss chard. One of the ingredients is anchovies, of which I am not a fan, but I felt adventurous. The anchovies dissolve into the other ingredients and there is NO anchovy fishy flavor. It leaves a depth to the finished product that is only recognizable as delicious! I am posting the shortcut version; both are good. You decide which you would rather prepare.

Source: Adapted from Internet Recipe https://www.youtube.com/watch?v=0-A5C80W0Fw (Entered by Kathy Barnes)
Servings: 4-6
Ingredient keywords: Swiss, 1-2, Anchovies
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