I don’t usually recommend late night snacking… however, last week after an unusually long day a tasty little salad did not seem too much of guilty pleasure. Late night snacks have their downfalls, the main one is that sometimes the ingredients necessary to make that perfect recipe are just not in your fridge or pantry. This recipe was the result of such a situation. Sometimes food made from scratch just tastes great!
Midnight Blueberry Salad
I package of baby spinach (about 4-5 cups)
1 cup of Blueberries
1 cup of crushed walnuts
1 cup of crisp bacon bits
2 TBS of apple cider vinegar
1 TBS of Dijon mustard
1 clove of garlic
salt and pepper to taste
1. On medium low heat cook bacon, until crisp on the edges;
2. While bacon cooks, in a large salad bowl combine blueberries and spinach;
3. In a small mixing bowl mix the pressed garlic, mustard and apple cider;
4. Once the bacon is cooked, remove and place on a separate plate (DO NOT THROW OUT DRIPPINGS!!);
5. Cut the bacon into small pieces and then add the garlic to the remaining bacon fat;
6. Let it cook for about 2 minutes or until you can smell the apple cider;
7. Toast crushed walnuts in oven at about 350 F until you can smell them – about 2 minutes;
8. Add bacon, walnuts and dressing to spinach and blueberries…and VOILA!
You can definitely change this recipe to your liking. This is one of the reasons it is so great. Varying a couple of ingredients keeps your taste buds happy. For example, if you don’t like mustard you can leave it out. This will make the taste of the dressing milder. Or if you prefer almonds throw some in. The flavors that make this interesting are the blueberries, the bacon and the tart flavor of the apple cider and garlic. Anything else can be switched… maybe some fresh blackberries? Mmmm sounds good!
If you have any questions drop me a line. In the meantime enjoy my Midnight Salad in the Garden of Blueberry .
With the cool temperatures of fall nibbling at your ears and winter around the corner, comfort food seems to be in order. I personally like to be able to cozy up with a bowl of soup or something even heartier and watch a movie. I miss being able to have a classic chili with beans and other ingredients that make my tummy hurt. So as per usual I have been experimenting in making a chili that is healthy and yummy! In the process I discovered how great bison meat is. Bison is a great alternative meat to the classic beef chili recipe and its healthy and rich in omega 3. So do you want to give my Bison Chili a try?
500 grams of ground Bison meat (approximately 4 cups)
2 cans of canned diced tomatoes
2 medium/large shallots
2 cloves of garlic
2 TBS of bacon lard
1 TBS of tomato paste
1 large carrot
1 large celery stalk
red chili peppers flakes
diced sun dried tomatoes (optional)
salt and pepper to taste
1. In a pot heat up bacon fat minced shallots, garlic and chili peppers
2. When the shallots start to wilt add both minced carrots and minced celery
3. Cook for about 8-12 minutes on a medium heat
4. Add bison meat and break it up with a fork
5. Let meat cook on medium heat
6. Add canned tomatoes
7. Add capers and diced sun dried tomatoes (optional)
8. Cook for about 1-2 hours on low heat
*If you don’t have bacon fat you can always use some coconut oil or butter. I recommend keeping bacon fat on hand for recipes like these.
While the chili cooks I like to taste it and see what it may be missing. If you are using canned tomatoes that seem watery I would add some tomato paste and maybe drain some of the water before adding it to the chili. Once the chili starts to thicken I either steam some spinach or prepare some quinoa. This chili is nice on it own or it can double as a sauce. Personally I think both work and give the chili a different taste every time. So try my Bison Chili and Enjoy!
If you have any questions drop me a line!