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INDIAN TACOS WITH BISON CHILI

Post author By steph
Post date June 21, 2020
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INDIAN TACOS WITH BISON CHILI

Ingredients

Ingredients are listed in the directions

Directions

INDIAN TACOS WITH BISON CHILI

NOTE: TO DO IN ADVANCE

For best results, prepare the chili a couple of hours prior to frying your frybread. The flavours will meld and add to your taco experience. Also note that i suggest making the dough for frybread an hour before we get together to prepare these Indian tacos.

FRYBREAD

In a large bowl, add enough water to your bannock mix to make a nice even, shaggy dough. Let it rest for an hour before frying for best results. You have enough bannock mix in your bag to make frybread for the tacos and the dessert.

To fry the bread, heat oil to 350 degrees and fry the bread in pieces until browned and thoroughly cooked.

CHILI

– Heat 2 Tbsp of oil in a large skillet or pot

– Cook onions and garlic until lightly browned

– add Bison and cook until browned

– add canned tomatoes, beans, corn and tomato paste. Add your small packet of chili powder. Cook until desired thickness

Assembly

– cut the frybread

– top with chili

– top with lettuce, cheddar and sour cream

– garnish with cilantro (and diced tomatoes – optional )

– enjoy!

Cedar Wildberry Chai

Cedar Wildberry Chai

Ingredients

Tools: 1 Litre stainless steel pot~induction top-ladle

5 g cedar

cinnamon

staranise

cardamon

clove

black pepper

5 blueberry

4 Strawberry

2 Blackberry

4 Raspberry

Directions

Cedar Wildberry Chai

Fill pot with cold water and put on high to boil.

This is the fun part, mix your cinnamon, staranise, cardamon, clove and black pepper in equal or unequal parts to suit your taste. Try few different ratios.

Add your cedar and roughly 10-15g of your spice mix and berries to the pot.

Once boil starts reduce to a simmer.

Once cedar goes dark green and just starts to dull is best to remove from heat and remove from the pot.

Laddle to your cup and enjoy, I prefer to sweeten mine just a little with smokey maple syrup.

Cedar Bone Broth

Cedar Bone Broth

Ingredients

Tools: stainless steel pot, heat source, slotted spoon, ladle

1 marrow bone(s)

5 g cedar

1 sprigs of thyme

1 sprig of rosemary

Directions

Cedar Bone Broth

fill pot with cold water and bring to a boil on high

add bone(s) and herbs and return pot to boil then reduce heat to medium

allow bone to simmer for at least one hour, skimming any foam that collects (note: broth will get richer the longer you simmer)

add cedar and simmer until it turns dark green and just starts to dull

remove from heat and remove cedar, herbs and bone(s)

ladle broth into cup and enjoy

Tea Trees Cedar Mint Tea

Tea Trees Cedar Mint Tea

Ingredients

Tools: 1 litre stainless steel pot, heat source, slotted spoon, ladle

15 g mint

5 g cedar

Directions

Tea Trees Cedar Mint Tea

fill pot with cold water and bring to a boil on high

add cedar and when water returns to a boil, reduce heat to simmer

once cedar turns dark green and just starts to dull, remove from heat and remove cedar

add mint and allow to steep 5 minutes

ladle into your cup and sweeten to your preference with maple syrup, honey or sugar

Pan Seared Arctic Char

Pan Seared Arctic Char

Ingredients

Ingredients are listed in the directions

Directions

Pan Seared Arctic Char with Crispy Potatoes, Asparagus and Hollandaise Sauce

Recipe and directions are intended for 2 people – multiply recipe as needed for the number of people being served.

A little bit of preparation ahead of time will make putting this dish together a breeze and a tasty pleasure. From start to finish, this dinner can be ready in about 40 minutes for a typical home cook.

Peel and dice potatoes into fairly big pieces (1 to 1.5 inch pieces). Par boil or cook on high in microwave for about 6-7 minutes, until tender. Remove any moister or water, so potatoes are somewhat dry for the browning process.

peel and chop garlic

remove thyme from sprigs

chop cilantro

chop dill – remove stems

snap asparagus – remove the root end of the asparagus. Asparagus has a natural snapping point. Find it by bending it’s stem and snap it off from its hardest point. You will only be using the top half or so of the asparagus.

Follow these steps to have everything ready at about the same time.

1. Pan fried crispy potatoes

par cooked potatoes for 2 servings

2 – 3 TBS butter ( if you have oil add about a tablespoon as well) – this helps the butter to not burn

1 TBS chopped garlic

1 TBS fresh thyme (florets only, no stems)

1 TBS chopped cilantro

salt and pepper to taste

smoked paprika

Melt butter/oil in a fry pan big enough so the potatoes are not sitting on top of each other – you want an even layer to control the cooking. Toss in potatoes and fry on medium to high heat until browned. Toss every couple of minutes to brown on all sides.

While the potatoes are browning, toss in asparagus on top and cook in the same pan as the potatoes. Remove asparagus once cooked (they will soften) and place in the oven to keep warm before adding the remaining ingredients to the potatoes.

Once the potatoes are browned, add garlic, thyme, cilantro, smoked paprika and salt and pepper.

2. Hollandaise Sauce – Do NOT leave unattended!

Use one pot with a bit of water at a gentle boil and another pot or metal bowl on top to make a double boiler. Do not let the water in the pot be touching the bowl on top. The sauce will be cooked by steam heat only. Any hotter will “break” or overcook the yolks in the sauce and you’ll have scrambled egg yolks instead of a nice smooth sauce. Do NOT put the bowl on top of the water pot until you are ready to make the sauce – it’s better to start with the cool bowl.

Add 2 egg yolks to the metal bowl and whisk until well beaten

melt 1/4 cup butter in separate dish

put the bowl with the egg yolks on double boiler

while continuously whisking egg yolks, add the melted butter in a steady stream. Be sure to not over heat, lift it off the double boiler to control the heat. Whisk in juice from 1/4 to 1/2 lemon (based on personal taste). Add your smoked paprika, dill, salt and pepper. Keep whisking until the bowl is cooler to the touch or the sauce will keep cooking. To cool the bowl, you can place it on a cold wet cloth. Once done set it aside.

3. Pan Seared Arctic Char

Arctic Char – 4-6 oz per serving

butter / oil for frying- enough to have a pan that has a good layer of grease so the Char won’t stick

salt and pepper to taste

Heat pan on medium high. Melt butter/oil in fry pan. Add Char ( if there’s skin on the Char – skin side down first). Cook for 4-6 minutes on each side. I like my fish closer to a medium, so it’s not dry when cooked. If you like your fish dryer, cook it a bit longer.

Plate your fish, potatoes and asparagus. Pour Hollandaise Sauce over the Arctic Char and enjoy 😉

Bannock

Post author By steph
Post date June 7, 2020

Bannock

Ingredients

INGREDIENTS

You Received A Bag With The Following Mixed:

3 cups flour

1.50 tbsp baking powder

½ tsp salt

Prepare To Add

2 cups luke warm water

Directions

Bannock Bread

Oven should be preheated at 375

Mix all dry ingredients in a bowl, and make a well in the middle.

Slowly pour the liquid in the well, and stir in circles as you gather the flour on the sides.

Add enough water to absorb all the flour. Do not over mix.

Oil your pan, and pour the bannock mixture in it and bake for about 40-50 mins until golden brown.

Maple Wild Rice pudding with coconut milk

Post author By steph
Post date June 7, 2020

Maple Wild Rice pudding with coconut milk

Ingredients

INGREDIENTS

2 cups cooked wild rice(1/2 of your package)

3 cups coconut milk (thick, canned)

5 tbsp maple syrup

1 dash cinnamon

1 pinch salt

1 bag of seeds & coconut plus a bag of apricot and cranberry.

(Other ideas: Chia seeds, flax seeds, sunflower seeds, dried cranberry, dried apricots, raisins, sliced almonds, pecans, sliced coconut, shredded coconut)