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Orange Cream Gelatin Dessert

Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert

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Chili with Bison and Beans

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Living in the eastern half of the United States, what used to be called buffalo is almost always referred to as bison now. However, I discovered while traveling in the western half of the United States several months ago that bison is still often referred to as buffalo. This difference has totally confused my six-year-old daughter.

Well, whatever the name, it is a very lean meat. According to the Missouri Bison Association, it is also high in vitamins and minerals and relatively low in calories. What more could a person want except for it to taste good? Well, I have never had any that did not taste great.

Despite how much I like bison, I don’t often buy it because it is usually about double the price of grass-fed beef where I live. I know that where they raise more bison locally, the price is often the same as beef. If I lived closer to my family in Colorado and New Mexico, we would definitely eat bison/buffalo much more often.

When I do buy it, it is usually in the ground form. I substitute it for ground beef in dishes like pasta goulash and chili.

To be honest, I have struggled over the years to make a good chili (my first “from scratch” attempt during a record-setting snow storm will never be forgotten by my little sister or myself…yep, it was that bad).

Well, I finally have gotten it right. My husband (my very honest critic) even gave me his approval (a first for any chili I have made since marrying him).


 

Recipe: Chili with Bison and Beans

Ingredientsl

  1. 1 1b. ground bison
  2. 1 1/2 tsp. minced garlic
  3. 3 – 4 Tbsp. dried chopped onion
  4. 1 can kidney beans, drained
  5. 1 can black beans, drained and rinsed
  6. 28 oz (large can) diced tomatoes
  7. 2 tsp. +/- sugar
  8. 1 tsp. cumin powder
  9. 1 1/2 tsp. paprika
  10. 2 tsp. chili powder
  11. 1 tsp. turmeric
  12. 1 Tbsp. cider vinegar
  13. salt, to taste
  14. 1 c. +/- low-sodium vegetable stock

Instructions

  1. Brown bison in a large, heavy bottom skillet.
  2. Push bison to one side of pan and add garlic.
  3. Then stir meat to incorporate garlic and add salt to season.
  4. Then add onion and beans.
  5. Add sugar to tomatoes before adding into meat and beans.
  6. Stir until well mixed.
  7. Add cumin, paprika, chili powder, turmeric, and more salt.*
  8. Add 1/2 c. vegetable stock and stir to mix well.
  9. Cook for 20 to 30 minutes on low-medium to incorporate flavors.
  10. Add more stock, as needed ,for desired consistency.
  11. Taste, add seasoning, if needed.

Notes

*Amount of seasoning depends on personal preferences.

Cayenne pepper may be added for increased heat.

Number of servings (yield): 6 – 8

Copyright © 2012
Recipe by Paula, A Simple Home Cook.

Comments

  1. There is nothing like a good pot of chili! Now that you have the perfect recipe, guard it! We’ve been making chili this winter with the venison that came through the back door during hunting season… also a very lean meat. We get bison only once in a while … there is a farm over near Concord NH that raises bison, so it’s semi-affordable.