Archive for the ‘Veggies and Sides’ Category

Venison and Roasted Veggies with Bagel Spice

bagel spice

Who knew the everything bagel spices would work great as a venison rub. Well…you know now.

One of the perks of writing a food blog (aside from having an excuse to experiment with recipes) is that sometimes people send me samples of their food products. I love being introduced to spices and condiments I didn’t previously know about. Bagel Spice being the most recent example.

I love bagels, especially the aromatic spices used to flavor them. My favorite is sesame, but I have always appreciated a good everything bagel. But I’d never considered using such a spice blend on venison—or really anything except a bagel. I now know differently!

My sample package contained three flavors: the original, sea salt, and zesty jalapeno. For my first experiment I chose to go simple and do a rub on my venison and toss the roasted veggies. I wanted to use the jalapeno for the venison—I thought the zing would be a nice compliment to the meat. However, when it came time to cook, that one had disappeared. I was completely baffled—I knew I’d gotten three of them, but couldn’t find it for my life (it later turned up in my spice cabinet, a logical place for it, but I hadn’t put it there).

bagel spice

Venison with Original Bagel Spice and Roasted Veggies with Sea Salt.

Venison with Original Bagel Spice rub

For the venison, I chose a tenderloin cut. I brushed the meat with olive oil and then rubbed it with the original bagel spice (probably about 2 Tablespoons). I then broiled it (because we ran out of propane for the grill…urgh). I broiled it about 4 minutes on each side so that it was medium rare after sitting for five minutes.

The verdict? Delicious. The spices were a little crunchy and the flavor exploded. It was lovely. And I didn’t need to salt the meat at all, which is nice to know for people who need to reduce their sodium. This may seem crazy, but I so closely associate those spice flavors with bagels that I actually felt like I was eating bread with my meal. It was great!

I think my next venison experiment will be to add the jalapeno to ground venison for burgers. Yum!

Roasted Vegetables with Sea Salt Bagel Spice

I wanted a little salt flavor with the veggies, so I chose the sea salt variety. I roasted broccoli, beets, carrots, and potatoes, but you could do any assortment of veggies you wanted. I simply tossed the vegetables with olive oil and about 2 teaspoons of the bagel spice, and then roasted them for 20 minutes. Easy as can be, and wow it was good. I usually roast my veggies in olive oil and salt and I didn’t realize how boring that had become. The sesame and poppy seed flavors worked very nicely with the vegetables. It was a different taste, but still a subtle one. Just a little oomph for the veggies.

Rick and I spent dinner thinking about all the fun things we could do with these spices, and I plan to experiment more! I may try some of the recipes on their site too. Who knows? Thank you for sharing with me Bagel Spice.

Green Beans with Mushrooms

Green beans are one of my go-to side recipes. They are easy to prepare, delicious, and go with just about everything. I love green beans.

Green beans with mushrooms

Green beans with mushrooms

: Green Beans with Mushrooms

: Simple and Easy…a great bean recipe for all occasions.

Ingredients

  1. 2 1/2 pounds fresh green beans, trimmed
  2. 2 cups sliced fresh mushrooms (use Crimini mushrooms for an added oomph)
  3. 2 cloves garlic cloves, minced
  4. 4 teaspoons butter
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper

Directions

  1. Place beans in a large saucepan and cover with water; bring to a boil.
  2. Reduce heat; cover and simmer until crisp-tender (I usually simmer for 5 minutes; I like my beans crunchy).
  3. While the beans are simmering, melt butter in a large skillet.
  4. Saute mushrooms and garlic in butter until tender. Drain the beans and add to the mushrooms. Stir in the salt and pepper.

Preparation time: 20 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Cheesy Stuffed Tomatoes

I love it when readers submit recipes for the site! This yummy recipe for stuffed tomatoes comes from Sunny. It looks great!

Cheesy Stuffed Tomatoes

Ingredients:

  • 8 tomatoes
  • 2 tablespoons vegetable oil
  • 1 small onion,finely chopped
  • 1 clove garlic, crushed
  • 2.5 cm (1 in) piece fresh root ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground coriander
  • salt
  • 15g (4 oz/1/2 cup) fresh Indian cheese or natural fromage frais

Directions

  • Cut a slice from the top of each tomato. Scoop out centers and discard seeds, then chop pulp and reserve.
  • Turn tomatoes upside down on absorbent kitchen paper and leave to drain. Heat oil in a small frying pan, add onion and fry for 5 minutes, stirring occasionally, until soft.
  • Stir in garlic and ginger and fry for 1 minute.
  • Stir in cumin,turmeric,cayenne pepper and ground coriander.
  • Season with salt and fry for 1 minute more.
  • Stir in tomato pulp and cook, uncovered, for about 5 minutes, until thick.
  • Preheat oven to 190C (375F/Gas 5).
  • Stir fresh cheese or fromage frais and half the Cheddar into spice mixture and spoon into tomato shells. Sprinkle remaining Cheddar over the tops and place on a baking tray.
  • Cook for 10-15 minutes,until tops are golden brown and tomatoes soft.
  • Sprinkle with with chopped coriander and serve hot.

About Sunny

I am part time chef and marketing leads at beds, offering a full range of mattresses and beds.I enjoy cooking for friends and family at parties and family occasions.

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