Tag: grinders

Photograph by Shannon L. Buck, copyright December 29, 2016. http://www.lulu.com/spotlight/shannonbuck

Deer Meat Casserole Made with Leftovers

Published on by Shannon L. Buck3 Comments

For those who enjoy venison, deer meat is a delicacy. Each year I hope my step father will get a deer so I can have a roast and some steaks. All I can think about is how I will prepare meals using this type of meat.

This is a leftovers casserole, right down to the leftovers from a deer roast. The ingredients will vary according to what you have on hand, as this is meant to be a frugal meal. This is just one of many versions, and has no measurements. Just throw everything together in a casserole dish and bake.

Ingredients

deer meat, cut into small pieces

roasted potatoes, cut into bite-size pieces

vegetables such as peas and carrots

sweet potato and/or squash, cut into bite size pieces

1/8 to ¼ cup of water or homemade vegetable stock

parsley

rosemary or oregeno

sea salt

ground black pepper

  1. Place the first four ingredients into a baking dish and stir.

  2. Add the water or stock.

  3. Sprinkle the seasonings over the top.

  4. Bake at 350* to 400* depending on the oven, until the food is warmed through.

Tips

  • Use vegetables from the garden to save money.

  • It’s cheaper to buy a big size bag of sea salt than it is to buy multiple small ones throughout the year. Grinders are well worth the cost, in my opinion. This is a splurge for me. Same for black pepper.

Serving Suggestions

  • Serve with a side salad of any greens available at this time of year.

  • Shannon
Photograph by Shannon L. Buck copyright 2015 http://www.lulu.com/spotlight/shannonbuck

Tomato Slices with Mozzarella Cheese

Published on by Shannon L. Buck5 Comments
I love trying new things, and this is one of the recipes my nephews and I enjoyed for the first time last week. It is simple to prepare. I purchased a block of Mozzarella which was used in more than one recipe.
(Update 2017) I used to eat a lot of cheese, but not so much these days. It does not fit in with the Paleo lifestyle I’m trying to create for myself, but that isn’t to say I will never have cheese again. Once-in-a-while, I’ll have some in a salad or something, but not every day, week, or even month.

Ingredients

1 large tomato

mozzarella

extra virgin olive oil

sea salt

pepper

basil, crushed

mint, crushed

  1. Rinse the tomato and cut into ¼ inch slices. Place on a plate.

  2. Cut the mozzarella into ¼ inch slices as well and place one on each tomato slice.

  3. Drizzle a little extra virgin olive oil over the tomatoes with cheese.

  4. Top each with a sprinkling each of sea salt, pepper, basil and mint.

Tips

  • Use fresh herbs and tomatoes from the garden to save money. The cheese does not come cheap.

  • I use sea salt and pepper grinders because I can easily control the amounts I use, and because they seem to have better flavor.

  • I’m slowly building up my organic herb and spice collection. At this point I purchase them. When I move, I plan to grow them. I’m only buying what I’ll use. These have so much more flavor than the traditional herbs and spices I’ve purchased over the years, and they’re healthier.

Serving Suggestions

  • Serve with soup or stew.

Shannon