Featured Article

Creamy Orzo with Peas and Parmesan

Nov 19, 2021
1 tbsp olive oil 1 small onion, diced small 2 cloves garlic, minced  2 cups chicken broth (or 2 cups water with 2 tsp chicken bouillon) 1 cup orzo  2...

Wild Rice Stuffed Acorn Squash

Nov 19, 2021
2 acorn squash ½ cup wild rice (uncooked) 1 cup veggie broth 2 tbsp butter 1 yellow or white onion 3 ribs celery 1 apple ½ tsp fresh rosemary ½...

Sesame Chicken Celery Root Salad

Nov 19, 2021
2 large carrots, peeled 1 large celery root, peeled 3 cups shredded cooked chicken breast  1/2 cup chopped fresh basil (preferably Thai basil), or cilantro 1 small clove garlic, peeled...

Celery Root (Celeriac) Mash with Sage and Blue Cheese

Nov 19, 2021
Although celery and celeriac are kissing cousins, celeriac (aka celery root) is not the root of the celery you buy at the store. Both come from the same family of...

Simple Sautéed Cabbage

Oct 29, 2021
1 head cabbage 1 onion, thinly sliced 2 cloves garlic, minced 1 tsp dill  2 tbsp olive oil Salt and pepper to taste Cut the cabbage into quarters. Cut out...

Bison or Grass Fed Beef Short Ribs or Lamb Stew with puy Lentils

This is a true Erin recipe with very few measurements.

Take one pack of grass fed beef or bison short ribs (if you get them from me the cap will be removed and they will be very easy to work with)

Chuck your ribs into a slow cooker.

Add 2 diced tomatoes, or half a can of chopped tomato or a couple of frozen tomatoes from last years harvest.

Add 1 cup of french green (puy) lentils

Add 3 tbsp Maple Leaf Spices Exotic African seasoning

Add one diced potato

Top up with  1 cup of red wine and 1 cup of chicken stock

Turn on your slow cooker to medium and let cook for 4-6 hours.

Enjoy!