SANDRA'S ALASKAN RUSTIC CABIN VENISON CHILI with TOPPINGS

A tasty and quick 30-minute meal that is delicious and hearty
on a rainy Alaskan summer day as we've had today...

Servings: (4-6)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS:

Chili:

1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)

1/2 sweet white onion, diced

1 carrot, scrubbed and finely diced

1 (15-oz. can) tomato sauce

1 (15-oz. can) low-sodium chicken broth

1/4 cup Summer Ale - Alaskan Brewery (save remainder to have with dinner ;)

1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained

1 to 1-1/2 tablespoon(s) chili powder (more or less to your desired spiciness; we use 2 TBs!)

1/2 teaspoon granulated garlic

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toppings:

- Shredded sharp cheddar cheese

- Diced white sweet onions (soaked in cold water for 5 mins., then drained-keeps 'em mild yet crispy)

- Fresh tomato, finely diced

METHOD:

Heat a medium-size 4-qt. heavy-bottom saucepan over medium-high heat and brown the ground venison. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes, while occasionally stirring.  Serve immediately into individual bowls while topping with the remaining ingredients, as listed. ~ Enjoy!

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Tip:

A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.

SANDRA'S RUSTIC ALASKA MOOSE STROGANOFF

A scrumptious meal I created today that we will definitely be preparing often!

It's so easy to toss these ingredients together
and let the skillet do the majority of the work 
for such a phenomenal outcome...

Servings: 4 to 6

Prep: 10 Mins.

Cook: Appx. 2 Hrs.

INGREDIENTS

4 moose cube steaks, thawed, cut each into large pieces

Kosher salt and freshly ground pepper to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large garlic clove, finely chopped

1 tablespoon all-purpose flour

2 tablespoons rice vinegar (unseasoned)

2 cups low-sodium beef broth

1 large dry bay leaf

1/2 teaspoon dry thyme leaves (or 1/4 teaspoon ground)

1 medium yellow onion, chopped

1 (10.5-oz. can) Cream of Mushroom Soup

8 medium button mushrooms, wipe clean, slice 1/4" thick

1/4 cup sweet petite frozen peas (no need to thaw)

1/2 cup sour cream

--1 pkg prepared wide egg noodles (we like 'No Yolk')

METHOD

Heat a large heavy-bottom skillet or Dutch Oven to medium-high heat. Add the olive oil and butter. Once the butter has melted in the oil, add the meat pieces and sear, just until browned on both sides.  Add the garlic and sauté for 30 seconds.  Sprinkle in flour and sauté until it's incorporate, about 1 minute.  Deglaze skillet by adding the rice vinegar, and let it cook for 1 minute, while scraping bits off bottom.  Add beef broth, bay leaf, thyme, and onion; mix to combine. Bring to boil, cover, and reduce heat to low to gently simmer for 1-1/2 hours, or until meat is tender.

Add the cream of mushroom soup, mushrooms, and frozen peas. Once a gentle simmer is reached, cover, and cook for a 1/2-hour longer while occasionally stirring. Fetch out bay leaf, and discard.

Remove skillet from heat and add sour cream, folding to incorporate.  Taste for seasonings, adding additional kosher salt and freshly ground pepper, if desired. 

Serve immediately over wide egg noodles. ~ Enjoy!

SANDRA’S HAPPY EGGS-IN-A-NEST BREAKFAST

 Children just love to help you make
and eat this breakfast - adults too...

Servings: (2)
Prep/Cook: 10 Mins.

Posted by Sandra

INGREDIENTS

4 slices of quality bacon
2 slices whole wheat bread
2 organic, large eggs
Fine-grained sea salt and freshly ground pepper, to taste

METHOD

Heat a non-stick skillet to medium-heat, and brown the bacon to your desired crispiness, and set aside on a microwaveable plate; reserving some drippings in skillet.

Meanwhile, cut a hole in the center of each bread slice using a glass or biscuit cutter (about 2.5 inches in diameter).

Add the bread slices to the skillet, and crack an egg in the hole, and sprinkle with sea salt and freshly ground pepper, to taste. Cook the egg, while covering skillet with foil for a couple minutes, then turn over and cook for a couple minutes longer, uncovered, until done.

In the meantime, place your bacon in the microwave to reheat, for 30 seconds, and serve with your Eggs-in-a-Nest. – Enjoy!

SANDRA’S RUSTIC ONE-POT SMOKY KIELBASA VEGGIE DINNER

A rustic dinner
that you'll end up often
craving and making as we do...

Servings: (6)
Prep: 15 Mins. |
Saute: 30 Mins. |
Roast: 15 Mins.

Posted by Sandra

INGREDIENTS

1 ring of smoked kielbasa, cut into ½” slices
4 potatoes, (2 medium russet, 2 large red) scrubbed, and cut into ¾” inch cubes
1 onion, roughly chopped
¼ head of green cabbage, roughly chopped
16 baby carrots, cut in half
3 large garlic cloves, minced
1 cup low-sodium chicken broth
1 tablespoon wasabi paste (or freshly grated horseradish)
Sea salt and freshly ground pepper, to taste
1/8 teaspoon dried marjoram, rubbed in palm to release herb oils before adding
1 bay leave
1 tablespoon worcestershire

-- Sides of grainy dijon mustard, and savory herb artisan bread for serving

METHOD

Heat a dutch oven over medium-high heat, and saute the kielbasa, just until lightly caramelized. Add the potatoes, carrots, onions, and garlic, and saute while occasionally stirring for 10 minutes. Add the chicken broth, wasabi paste or horseradish, sea salt and ground pepper to taste, bay leaf, marjoram, and worcestershire. Bring mixture to a boil, and reduce to low, cover, and cook for 15 minutes, while occasionally stirring, just until the potatoes are fork tender.

Meanwhile, preheat the oven to 425 degrees.

Roast, uncovered, in oven for 15 to 20 minutes, until top becomes slightly roasted and carrots are crisp-tender.

Serve with slices of your favorite artisan bread, and a side of grainy dijon mustard for dipping – Enjoy!


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Tip: My husband and I like to serve this with Fennel and Raisin Bread that we purchase freshly-baked and warm from the local Breeze In!

SANDRA'S RUSTIC CORNED BEEF HASH

I love to serve this corned beef hash 
topped with poached eggs
first thing in the morning 
along with slices of fresh fruit 
and mugs of steaming-hot coffee...

Servings: (4)
Prep: 5 Mins. |
Cook: 10 Mins.

A delicious method in 
which to use leftover 
corned beef!

Posted by Sandra

INGREDIENTS

1/2 tablespoon unsalted butter
1/2 tablespoon vegetable oil
½ red onion, diced
½ red bell pepper, diced
1 garlic clove, minced
½ cup precooked corned beef, cut into ½” cubes
2 par-baked russet potatoes,* skins removed, and cut into ½” cubes
¼ teaspoon freshly ground pepper
1 teaspoon dried parsley flakes

METHOD

Heat the butter and vegetable oil in a large skillet over medium-high heat. Add the onions, and bell peppers; sautéing until the onions are translucent, about 5 minutes. Add the garlic and continue to sauté  for 30 seconds. Toss in the par-baked potatoes, corn beef, ground pepper, and parsley. Gently fold to combine, and continue to cook, until the potatoes are crispy golden brown and tender. ~ Enjoy!

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*Tip: I par-bake the potatoes in the microwave for 4 minutes on high after piercing them so preparing this recipe is a breeze.

SANDRA'S ORGANIC RUSTIC ROASTED VEGETABLES

A healthy method in which to prepare 
an abundance of fresh organic veggies...

Servings: (4)

Prep: 5 mins. |
Roast: 20 to 30 mins.
Posted by Sandra

Please do not cut vegetables any smaller than the size listed, as they tend to shrink while roasting. Also, don’t skimp on the olive oil or you'll end up with dried out veggies.

INGREDIENTS

1 eggplant, peeled and cut into 1” cubes
1 red bell pepper, cut into 1” pieces
1 orange bell pepper, cut into 1” pieces
1 red onion, cut into 1” pieces
1 green chili, de-seeded and de-ribbed, and cut in 1” pieces
1 small garlic clove, minced
1/3 cup olive oil
1 small clove of garlic, minced
1-1/2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 tablespoons of italian parsley, chopped

METHOD

Preheat the oven to 425 degrees. Line a baking sheet with tin foil, and set aside.

Toss the cut vegetables with the olive oil, garlic, kosher salt, and pepper in a large ziploc bag, mixing to coat, and place on prepared baking sheet. Roast for 20 to 30 minutes, until browned but ensure to retain a bit of crispiness to them – be sure to turn vegetables midway through cooking process for even cooking.

Remove from oven, and sprinkle with parsley, and serve immediately ~ Enjoy!


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Tip: You can also barbeque these vegetables in a heatproof grilling basket (the type that has holes in it) for the same amount of cooking time. These roasted vegetables are also a nice addition to many soups, pizzas, salads, pasta, rice, couscous, orzo, and so on.

MAX’S RUSTIC ALASKA “CAMP” MOOSE STEW

Max often prepares this rustic and comforting stew 
during hunting trips for his buddies, 
on our F/V Chelsey for deckhands,
and at home for us.  
It's nothing short of incredible...

Servings (4)
Prep: 10 mins. |
Cook: 1 hr. and
45 mins. total stewing time

INGREDIENTS

· 1 lb. moose sirloin, cut into ½ cubes (or venison, or beef)
· 1 tablespoon olive oil
· 2 (15 oz. cans) beef broth
· ¼ onion, chopped
· 1 cup celery, chopped
· 4 carrots chopped
· 1 garlic clove, minced
· 1 (15 oz. can) Italian stewed tomatoes – retain juice, and break up tomatoes in a small bowl
· 1 pkg. dry pork gravy mix (mixed with 1 cup of water)
· 1 tablespoon worcestershire
· 2 teaspoons soy sauce
· Freshly ground pepper, to taste
· 1 russet potato, peeled, and cut ½" cubes (keep in cold water to prevent browning)
· ½ cup frozen peas
· ½ cup frozen corn
· 1 cup frozen broccoli, roughly chopped

METHOD

Heat a dutch oven, or heavy-bottom soup pot, to medium-high heat. Coat the moose meat cubes with 1 tablespoon of olive oil, then add to hot pot and sear meat to a light brown. Add beef broth and bring to boil while scraping bits off bottom of pot, then reduce heat, cover, and simmer moose meat on low for 1 hour.

Add onion, celery, carrots, garlic, stewed tomatoes, gravy mixed with water, worcestershire, soy sauce, and pepper to pot. Turn heat to medium-high just to bring stew to boiling, then reduce heat to low, cover, and simmer for 30 minutes.

Add the potatoes, cover, and simmer for 5 minutes, then add the peas, corn, and broccoli and simmer for 10 final minutes. - Enjoy!

MY SON'S HOME EC BAKING SODA DROP BISCUITS

A rustic baking soda drop biscuit is the
ultimate addition to most any meal... 

Yields: (12)

Posted: by Carl
--(my Son who made these in Home Ec.
many years ago)

Prep: 10 mins. |
Cook 10 to 12 mins.

INGREDIENTS

- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 stick of unsalted cold butter, cut into small cubes
- 2/3 cup milk
- 1 egg

METHOD

Preheat oven to 425 degrees.

In a bowl, sift through a sieve into a large bowl to combine the first five ingredients. Cut in butter (with two butter knives, or a pastry cutter) until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg; stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet.

Bake at for 10-12 minutes or until golden brown. Serve warm.

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Tip: 1) I also substitute buttermilk for the milk for slightly tangy biscuits; and

2) Be sure your Baking Powder and Cream of Tartar are fresh so they rise and you get the right texture!