Recipe: Stewed Spinach Greens

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Serves 2-4 I love this easy, no-nonsense, super healthy side dish from Botswana.  Simply steam spinach in its own juices until all the vegetables are soft. If you'd like to leave the tomatoes a little firmer, add them half way through cooking. Ingredients: 1 lb baby spinach 1 large onion, sliced thinly 2 tomatoes, chopped 1 green pepper, sliced thinly oil salt pepper Method: 1. Add all ingredients to  a large skillet or wok. Cover and heat over medium-low, stirring … [Read more...]

Technique Thursday: How to Properly Cook Kangaroo

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Here's a sentence I never thought I'd utter: "There are 2.5 pounds of kangaroo loin in my deep freeze." Yippee! I'm very much looking forward to cooking the kangaroo but, at $19.99 a pound I want to be sure and cook the meat properly. Plus, I figured you were curious, too! What I found out: Kangaroo meat is dark, like beef, and lean. Very lean. With only 2% fat, proper preparation and cooking is critical to kangaroo. Step 1: An overnight marinade is ideal. This will … [Read more...]

Recipe: Cucumber and Yogurt Dip (Jajik)

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Serves 6 Serve this refreshing dip with toasted pita chips. You'll be cool as a cucumber even on a hot day. Ingredients: 2 cups greek yogurt 2-3 garlic cloves, crushed 2 medium cucumbers, peeled, grated, and squeezed dry with paper towels (see photo at bottom of recipe). 2 Tbsp chopped fresh mint 1 tsp dried cilantro 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp ground sumac for garnish (optional) Method: 1. Combine all ingredients in a serving bowl, except for sumac. Cover … [Read more...]