Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY

This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

BUFFALO and BROCCOLI STIR-FRY
Super quick, super easy, super delicious!

Ingredients:

1 – pound Wild Idea Ground Buffalo
3 – spring onions, bulbs halved and sliced, greens sliced
1 – large head broccoli, flowers with tender part of stem
2 – tablespoon sesame oil + more if needed
2 – tablespoon Asian fish sauce
1/4 – cup rice vinegar
3/4 – cup organic chicken broth or water
2 – tablespoons soy sauce
2 – teaspoons sriracha sauce
1 – tablespoon cornstarch
2 – tablespoons brown sugar
1 – tablespoon fresh grated ginger
4 – garlic cloves, chopped
1 – teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 – Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 – In a heavy bottom large skillet or wok over medium high heat, heat the oil.

3 – Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 – When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 – Add the sauce mixture and stir to incorporate.
6 – Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 – Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 – Season with salt to taste and add red pepper flake or serve on the side.
9 – Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry


Wild Idea Buffalo – 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a “must have” for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it’s delicious? Average 95% lean.
https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

Wild Idea Buffalo Recipe of the Week - BUFFALO and BROCCOLI STIR-FRY

This week's Wild Idea Buffalo Recipe of the Week - BUFFALO and BROCCOLI STIR-FRY. Made using Wild Idea Ground Buffalo along with Spring Onions, Broccoli, Sesame Oil, Asian Fish Sauce, and seasoning. You can find this recipe at the Wild Idea Buffalo website where you can also purchase the Wild Idea Ground Buffalo or any of the Wild Idea Buffalo Products. Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

BUFFALO and BROCCOLI STIR-FRY 
Super quick, super easy, super delicious!

Ingredients:
1 - pound Wild Idea Ground Buffalo

3 - spring onions, bulbs halved and sliced, greens sliced
1 - large head broccoli, flowers with tender part of stem
2 - tablespoon sesame oil + more if needed
2 - tablespoon Asian fish sauce
1/4 - cup rice vinegar
3/4 - cup organic chicken broth or water
2 - tablespoons soy sauce
2 - teaspoons sriracha sauce
1 - tablespoon cornstarch
2 - tablespoons brown sugar
1 - tablespoon fresh grated ginger
4 - garlic cloves, chopped
1 - teaspoon black pepper
salt to taste
Optional: chili flake, chopped peanuts, chopped cilantro

Preparation:

1 - Mix together the Asian fish sauce, vinegar, broth, soy sauce, srirachia, cornstarch, brown sugar, ginger, garlic and black pepper. Set aside.
2 - In a heavy bottom large skillet or wok over medium high heat, heat the oil.

3 - Crumble in the ground buffalo and break up further with a spatula as it cooks.
4 - When lightly browned add the sliced onion bulbs and continue to stir-fry until the meat is nicely browned. Add more sesame oil if needed.
5 - Add the sauce mixture and stir to incorporate.
6 - Nestle in the broccoli and cover the pan. Reduce heat to medium and cook for seven minutes or until broccoli is el dente.
7 - Sprinkle in amount desired of the sliced green of the onions, reserving any remaining to pass with dish.
8 - Season with salt to taste and add red pepper flake or serve on the side.
9 - Serve over rice and garnish as desired.

https://wildideabuffalo.com/blogs/recipes/ground-buffalo-broccoli-stir-fry




Wild Idea Buffalo - 1 LB. PREMIUM GROUND BUFFALO

Wild Idea Ground Buffalo is a "must have" for countless healthy, meaty meals. We grind our finest roasts and steaks to bring you the most delicious ground buffalo on the planet. User friendly and very versatile, our 100% grass-fed, ground buffalo meat is packed with protein and minaturally low in fat and calories. Did we mention it's delicious? Average 95% lean.

https://wildideabuffalo.com/collections/premium-ground-bison-burgers/products/1-lb-ground-buffalo

The Sunday Pizza - Spring Onions and Gruyere Pizza

This week's Sunday Pizza is a Spring Onions and Gruyere Pizza. It's from the PBS Recipe, one of my favorite sites!    http://www.pbs.org/food/recipes/


Spring Onions and Gruyere Pizza
Spring onions are in season from late spring and early summer! The Gruyere imparts a nutty flavor on the homemade dough for a simple meal from

Yield: Makes 3 9-inch pizzas or 6 smaller rolls

Ingredients
500 grams bread flour
8 grams salt
5 grams yeast
350 grams water
300 grams spring onions (1 very large onion)
1/4 teaspoon salt
120 grams Gruyere or comte, grated


Directions
1 - To make the dough, weigh the flour, salt and yeast into a bowl and whisk together.
2 - Add the water and stir until the mixture is evenly mixed. Put the dough in a lightly oiled freezer bag, but do not seal the bag completely shut. Let the dough rise overnight at room temperature.
3 - You can use the dough the next day, or store it in the refrigerator for up to 3 days.
4 - Slice the onion into rings about 3/16-inch thick and toss them with 1/4 teaspoon of salt in a colander. Let this drain for at least 30 minutes. The salt not only seasons the onions, it encourages the onions to give off some of their excess moisture, which will prevent your bread/pizza from getting soggy.
5 - If you're making pizza, move the oven rack to the top position and set the oven to broil. If you have a pizza stone, put the pizza stone on the rack to preheat.
6 - Split the dough into three pieces and form them into balls. Use the backs of your fingers and thumbs to gently press and stretch the ball into a disc and then use a rolling pin on a well floured surface to roll the pizza out to a 9-inch disk.
7 - Use paper towels to dry off the onions. Sprinkle the cheese evenly on top of the dough, leaving a thin rim of dough around the edges and then top with an even layer of onions.
8 - Broil the pizzas either on a preheated pizza stone or on a sheet pan until golden brown (about 5-8 minutes).
9 - If you're making rolls, generously flour your hands and a work surface and pinch off pieces of dough about the size of a small orange and form them into balls. You should be able to get about 6 balls.
10 - Use the backs of your fingers and thumbs to gently press and stretch the ball into a disk about the size of a DVD. It doesn't have to be perfectly round as that's part of what gives it its rustic charm.
11 - Use paper towels to dry off the onions. Sprinkle the cheese evenly on top of the dough and then top with an even layer of onions. You actually want the cheese to spill over the edges of the dough a little as this is what crisps up in the oven.
12 - Cover loosely with damp paper towels to keep the dough from drying out and then leave it in a warm place and let it rise for 1 hour.
13 - Move the oven rack to the middle position and preheat it to 425F. Bake until golden brown (about 15-20 minutes)

http://www.pbs.org/food/recipes/spring-onions-gruyere-pizza/

Litehouse Poultry Herb Blend

Litehouse Poultry Herb Blend

 just wanted to pass along a heads up on a Spice Blend I came across, Litehouse Poultry Herb Blend. I found it last week when I was at Jungle Jim's International Market. I've used once and Mom gave it a try and we both loved it. Really some great flavor packed in the bottle, give it try soon!

Litehouse Poultry Herb Blend

Our Instantly Fresh™ Poultry Herb Blend gives your chicken dinner a garden-fresh taste! Each herb enhances the flavor and aroma of your meal.

INGREDIENTS
Onions, Thyme, Sage, Marjoram, Spring Onions, Garlic, Rosemary

BEST POULTRY HERB BLEND PAIRINGS
Soup, Meat, Scallops, Vegetables, Omelets

POULTRY HERB BLEND DOESN’T JUST TASTE GREAT, IT’S GOOD FOR YOU TOO!
- Non-GMO
- Gluten-Free
- No additives
- Perfectly blends the convenience of dried herbs with the taste of fresh herbs
- Herbs harvested at the height of flavor and freeze-dried immediately, keeping their pores open naturally
- As close to fresh as you can get
- No refrigeration required


http://www.litehousefoods.com/content/poultry-herb-blend