Tag Archives: Bison

Bison, Kale, Goat and Sheep Cheese, Rice Pasta Lasagna

This lasagna is unbelievably flavourful and uses only easily digested healthy sheep and goat cheese, gluten-free pasta and nutrient dense kale. I serve it to three wheat, meat  and dairy eating people and they ALL loved it.  If you haven’t already given up beef for bison here is a link to my write-up on why it’s so much healthier for us.  I think this recipe would work just fine with ground turkey if you prefer that and, feel free to switch sheep ricotta for goat if you can find it.   I  bought all my cheese at Whole Foods.

Oven 400 degrees
Large frying pan
9×12 glass square baking pan
3          tablespoons Olive Oil
1          cup Yellow Onion, chopped
3          Garlic Cloves, minced
1 1/2  pounds ground Bison
1          tablespoon Braags
1          (28-ounce) can Crushed Tomatoes
1/2       (6-ounce) can Tomato Paste
1/2       cup fresh Flat-Leaf Parsley, chopped and divided
1/2       cup fresh Basil Leaves, chopped
1            bunch Kale, chopped (approximately 3-4 cups)
1/2       teaspoon  Sea Salt
3/4      teaspoon freshly ground Black Pepper
1            package Rice Lasagna Noodles
10         ounces Ricotta (Goat or Sheep), broken or chopped
5           ounces Creamy Goat Cheese, crumbled
3/4     cup grated Pecorino Romano Emma (like Parmesan but Sheep), plus 1/4 cup for  sprinkling
1          extra-large Egg, lightly beaten
1          pound fresh Goat Mozzarella, thinly sliced

Heat the olive oil in a large skillet, add onions and cook for 5 minutes over medium-low heat or until translucent. Add garlic and cook for 1 more minute. Add the ground bison and Braags and cook over medium-low heat, breaking it up with a fork, for about 8 minutes or until just not pink (no need to fully cook).

Add the can tomatoes, tomato paste, 2 tablespoons of the parsley, all of the basil and 1/2 teaspoon sea  salt and pepper. Simmer uncovered, over medium-low heat for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with boiled water. Add the noodles and allow them to sit in the water for 20 minutes. Drain and rinse. They will be firm but bendable.

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Pecorino Romano, the egg, the remaining parsley, and 1/4 teaspoon pepper. Set aside.

Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular glass baking dish, spreading over the bottom of the dish.

Then add the layers as follows:

Half the pasta,

half the kale,

half the mozzarella,

half the ricotta mix.

Then, another 1/3 the sauce,

the rest of the pasta,

rest of the kale,

rest of the mozzarella,

rest of the ricotta mix, and finally,

the last 1/3 of the sauce. Top with 1/4 cup of grated Pecorino Romano.

Bake for 30 minutes, until the sauce is bubbling.

Chili (two ways)

Chili in Summer?!  I know, sounds wrong but Vancouver’s Summer hasn’t exactly been a hot one, a couple weeks past we had a string of days that were less than 14 degrees and one particularly rainy day my man requested chili and corn bread.  So, I pulled out my two best chili recipes but he said he wanted all the beans plus meat AND Chipotle AND Cilantro so, I combined them, tweaking and adjusting a bit along the way and, it actually turned out great!  It’s warming up out there now so maybe you’ll try these in the fall but in any event, here they are!

ps The corn bread recipe I used was from Epicurious, Zucchini Corn Bread – pretty awesome too =)

4 Bean Vegetarian Chili

3              tablespoons Olive Oil
4              Garlic Cloves, chopped
2              medium Onions, diced
2              teaspoons Cumin
2              medium Green Bell Peppers, diced
1              large can Crushed Tomatoes in juice
2              cups Tomatoes, chopped
2              cans Kidney Beans
1              can Black Beans
1              can Pinto Beans
1              can Adzuki Beans
1              teaspoon Oregano
3              tablespoons Chile Powder
1              teaspoon Paprika
1/8         teaspoon Cinnamon
1/4-1/2 teaspoon Cayenne
1/4         cup Red Wine
1/4         cup Honey
4              squares 70-90% Dark Chocolate
Sea Salt and Black Pepper to taste

Sauté onions, garlic and cumin in the oil for a few minutes. Add green peppers and cook for another few minutes.

Add tomatoes, all the rinsed beans, spices, wine, honey and chocolate.  Bring to a boil then reduce to simmer.  Add a little water if needed (depends of the juiciness of your tomatoes), add a teaspoon or so of sea salt and maybe a 1/4 teaspoon of cayenne and  simmer covered for at least an hour.

Adjust salt and spice and serve!

Bison Chili with Chipotle Chilies and Cilantro

2              tablespoons olive Oil
4              cloves Garlic, chopped
2              medium onions, chopped
3              tablespoons Cumin
1              pound ground Bison
1              can Black Beans, rinsed
4              Roma Tomatoes, chopped
3              tablespoons Chile Powder
1              tablespoon Smoked Paprika
1/2         can Chipotle Chilies in Adobe Sauce
1              cup Broth
2-4         tablespoons Herdez Chipotle Salsa*
1              small bunch Fresh Cilantro chopped
Sea Salt and Pepper to taste
Lime Wedges

Heat Olive Oil in large heavy bottom pot, sauté garlic and onions with cumin until the onions just begin to brown.  Add ground bison and continue to sauté until almost cooked through.

Add beans, tomatoes, chile powder, smoked paprika, chipotle chilies, broth and salsa then simmer for 35 minutes.

Season with salt and pepper, stir in cilantro and serve with a lime wedge.

* Herdez Chipotle Salsa I keep in our fridge for a few different recipes, I like the flavour it adds to this chili but you could omit it if you like.

Kyla’s Basic Bison Stew

My diet is largely vegetarian by preference, although, I do east some chicken and fish and every once in a while, I feel like red meat.  When I get this craving I reach for Bison.  Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being.

Here is my simple healthy hearty stew which is a great one to test out Bison if you’ve never had it before. I’m sure you’ll love it!

Plastic bag or container with a lid.
Large heavy bottomed pot.

3          tablespoons Rice Flour (or all purpose is you prefer)
1-2      lbs Bison, cubed round or your preferred cut
2-3      tablespoons Olive Oil
3 1/2  cups Broth (or 3 cups Broth plus 1/2 cup Dry Red Wine)
1           medium Onion, sliced
2           medium Garlic Cloves, minced
1/2      teaspoon dried Basil, crushed
1/2      teaspoon dried Thyme, crushed
2 1/4  cups Potatoes, peeled and cubed (Sweet, Yam, Yukon, mix it up!)
2          cups Carrots, sliced thickly
1          cup Celery, sliced
2         cups Green Beans, sliced OR 1 1/2 cups Peas (Peas go well with Yam and Sweet Potato)
Sea Salt and Pepper

Place flour in a plastic bag, add a few pieces of meat at a time shaking well to coat.

Heat oil in your large pot.

Add meat and onions, brown meat well.

Add broth (and wine if using), garlic, basil and thyme.

Bring all to a boil, reduce heat, cover and simmer for 1 1/4 – 1 1/2 hours (or until meat is tender).

Add potatoes, carrots and celery, cover pot, and simmer for about 20-30 minutes (or until potatoes are almost done).

Add green beans (or peas) and simmer 10-15 minutes more.

Sea salt and pepper to taste.