Tag Archives: Carrots

Bison Ribeye over Root Vegetables with Honey Butter Sauce

Today is the second sous-vide cooking experiment and I’ve picked Bison for the experiment.  I debated on doing the Bison in the over at a low temp for a long period of time, but still went with the sous-vide method instead.

Ok, you’ll need…

1 Bison Ribeye, sous-vide cooked to your liking

1 carrot, cubed

1 parsnip, cubed

1 Sweet Potato, cubed

1 Red Potato, you guessed it.. cubed

1/4 lb tilapia filet

Salt and Pepper to taste

Freshly chopped dill, oregano, thyme

And for the sauce…

1) 3/4 cup of heavy cream

2) 2 tbsp of honey

3) 1/2 stick of butter

Here we go…

1. In one pan, with a thin layer of peanut oil, place your root vegetables over a medium heat and fry (while stirring) for 3 to 6 minutes.  Add salt and pepper while stirring.  After cooking, remove from heat and drain.  Place back into pan.

2. In a second pan, quickly heat your tilapia filet with a bit of olive oil over a medium flame.  Cook for one to two minutes on each side… be careful as it will cook very quickly. After you’ve quickly pan seared it, remove and cut into chunks. (but save the pan)

3. Back to the original pan vegetable pan now. Add your chunked tilapia, as well as your dill, oregano, thyme and sir. Continue to heat/stir over a low heat for another 3 to 4 minutes, then remove from heat.

4. Time for the honey butter sauce. In a small pot, over a medium flame, add your cream and butter (a little salt as well if you would like) and mix.  When the butter is fully melted, whisk in the honey. Heat for another 2 minutes and remove from heat.

5. Transfer your vegetable/tilapia mix to the tilapia pan, set side.

6. Take your beet, shave slices off and roast for a few minutes under a high flame. Remove and set aside.

7. Take your vegetable plan, add a bit of olive oil and put it on a medium-high heat.  Now it is time to sear your ribeye.  Cook on each side for roughly 2 minutes each.

8. Plate and Enjoy!

I love the Vegetable/Tilapia Mix, especially with the Honey Butter Sauce. I am a huge fan of Bison, and usually do not season it when cooking… to me the natural taste is good enough.  Now, if you do want to season it I would strongly suggest a light seasoning as one can easily overwhelm the natural flavors of the meat.


Carrot and zucchini cream soup


7 med to large carrots
3 med to large zucchini (I used traditional green zucchini because we have them in our garden right now, a yellow squash might keep the color of the soup brighter and taste essentially the same)
32 oz vegetable stock
4 cloves of garlic
2 medium onions
2 tsp cayenne
4 tbls pesto (or a bunch of fresh basil)
8 oz heavy cream
Salt to taste

This was very easy. I simply cut up the carrots, zucchini, onion and garlic and threw it all into the vegetable stock. At this point I also added the pesto. I brought it to a boil and then lowered the temp and cooked it until it was very soft.

I let it cool and then I took out all the chunks of veggies and blended them until smooth in a the blender. Poured it all back into the pot and added the 8 oz of cream and the cayenne. Do not heat the soup to boiling once the cream has been added.

It was very scrumptious!!

Crockpot Cornish Hens with Carrots and Potatoes

There is just something about the magic of Crockpot cooking.  Maybe it’s the meat falling off the bone tenderness or the set it and forget it attitude one can take when cooking…. I don’t know.  With a recent post about Cornish Hens over at Tina Culbertson’s blog, I got the itch to make a Cornish Hen meal.

Here is the recipe:

  • 3 Cups of Chicken Stock
  • 2 Cornish Hens
  • 1 Bunch of Parsley
  • 4 Garlic cloves
  • 8 Carrots, pealed and cut
  • 6 Yukon Gold Potatoes, quartered
  • 1 Onion, diced
  • ½ tbsp black pepper
  • ½ tsp salt


1)Stuff the Cornish Hens with the Parsley, Onions and garlic cloves (2 cloves per bird).

2)Place Hens in Crockpot, add Chicken Stock, Carrots, Potatoes


3)Set Crockpot on low, cook for 4 hours

4)At for hour mark add the salt and pepper, cook for another three hours


This is a very easy to make meal, if you don’t mind waiting the 7 hours.  The carrots and potatoes capture the flavors of the Chicken stock, as well as the Hens, and is fantastic.  The onion really didn’t have much of an impact on the overall flavor, but the garlic was subtlety noticeable.

To me, Cornish Hens have a unique taste.  While they are not “game” hens, the flavor and texture does remind me of of game meats.  When I make this dish again, I have the intent of complimenting the game aspect in some way.  I’m not sure how, as of yet, but adding that little big of “something” has the ability to make this an outstanding dish.

Not there yet, but the potential is there.

Mom's Old Fashion Beef Stew

As a child, during winter, one of my favorite dinner treats was when my mother would make her been stew.  Something about the contrast of the cold outside and the thought of a warm meal was comforting.  Not only that, the carrots were soft and retained all flavors represented in the dish, the meat just fell apart with the touch of a fork and the potatoes were little bit of heaven.  It was as if all the ingredients mixed together in such a way I was unable to deny this was my comfort food of the time.

With winter waining I wanted to make Mom’s Old Fashion Beef Stew so that I may enjoy the experience once more before spring comes to town.


  • 2.5lbs Stew Meat (Pot roast, seven bone roast, etc.)
  • ½ onion
  • 1 celery stalk
  • 6 carrots
  • 4 potatoes (Yukon gold or Red)
  • 2 tsp salt
  • 2 c. V-8 juice
  • 2 tlbs tapioca
  • 1 tlbs sugar
  • 2 cloves garlic, minced
  • 1 cinnamon stick (optional)



  1. Heat oven to 250 degrees
  2. Cut meat into 1 ½ inch cubes and place in 3 or 4.4 qt oven safe Casserole
  3. Peel and slice onion
  4. Slice celery and cut potatoes and carrots into chunks
  5. Place vegetables in pan
  6. Blend salt with sugar and tapioca, Sprinkle over ingredients in pan
  7. Place cinnamon stick in dish
  8. Pour V-8 juice into pan
  9. Wrap dish in foil and Bake stew at 250 degrees for 4 hours

All said and done, it should look something like this when heading into the oven:


As the dish cooks in the oven the moisture in the meat will add to the V-8, creating more of a “gravy” for you to enjoy.  This goes very well with Sourdough bread. I was going to make some, but didn’t plan that far ahead, so I ended up buying fresh baked instead.

A few things to note:

  1. The Tapioca can be found in the baking aisle
  2. If you cut the vegetable pieces larger, you will need to cook longer until they are tender
  3. Make sure the foil is sealed to the edge of the pan you are using so all the heat stays inside the dish while cooking

My dinner has roughly 3 ½ hours left to cook but rest assured I’ll post a picture or two once the finished product comes out of the oven.

And there is the final product, fresh from the oven.


Additional tips/pointers/thoughts:

  • I suggest you cut the meat/veggies on the small side, allows for easier eathing and additional time in the oven is not needed
  • Depending on your taste, you may wish to remove the cinnamon stick
  • This makes for great leftovers

For me, it’s a classic! Enjoy!