Showing posts with label natural cooking. Show all posts
Showing posts with label natural cooking. Show all posts

Sunday

Yak Burgers & More

Yep, I have been slacking on my writing the last month or so, not for the lack of things to write about, just because I haven't gotten around to it. But alas I am back and am going to try to keep up with (and catch up on) my writing from now on :)

Like I said, I am behind on my writing, but about a month ago it was one of the first really nice weekends of the year and of course this means the first barbecue of the year and nothing says barbecue like burgers, right? Anyway, a few days before this I had made a little venture to Salida and went to Ploughboy Local Market to pick up a few things. Ploughboy is a cute little grocery store that specializes in local foods and I highly suggest that if you ever find yourself in Salida, CO or any surrounding areas that you stop by.
"We want to make fresh, local food as available as possible with the goals of helping farmers and producers grow, the economy thrive, consumers get real value for their food dollars and have you be able to enjoy food as fresh and great as your grandparents did." - from the Ploughboy website


 While I was getting some fresh chicken I saw ground Yak, which not only had I never tried but I had never seen it before, so in the spirit of being adventurous and trying new things I decided to give it a try.


And I also have to mention that not only are their products local Colorado products, they also specify where the products come from and how many miles away from the store it was made, that's just awesome. It even specifies that the Yak came from the Hey Hey Yak Ranch in Moffat, CO which I have driven past probably 100 or more times in my life.

Anyway, since nothing says summer like burgers and barbecue we decided that Yak burgers were the way to go for the first time trying it.


My take on Yak Burgers? It doesn't really taste that different than ground beef, it is a little bit leaner and gamier, but that is about it. It kind of tastes like a cross between Beef and Bison, which I guess makes sense because if you have ever seen a Yak, it looks a little like a cross between a cow and a buffalo. It's worth a try if you ever get a chance.

Now, for something new, a little Q&A...

I was recently asked a question on my facebook page
"Where would one find a cute small town in Colorado to live a simple family life?"
 My answer it depends on how small you are looking for, but I will list a few of my favorites:

Buena Vista, obviously I'm going to say that since that's where I live. It is great for anyone who is into outdoorsy stuff, but there aren't a lot of amenities. We have City Market (Kroger) and a small natural grocer, everything besides the bars are closed by 10 (9 in the winter), shopping (with the exception of gift shops) is limited to Alco (very mini Wal-Mart type store) or Family Dollar - Wal-Mart is 1/2 an hour away and anything else is about an hour and a half or more away.



Salida, still great for outdoorsy stuff with a little bit more to do and a few more amenities. And they have some of the best summer festivals that I have ever gone to!



Glenwood Springs, one of my favorite places in the state. It still has the small town vibe, but also have pretty much every thing that you would need or want within a relatively close distance.

No Picture :(

Gunnison, love this town! It's a small town, but it's also a college town so it has a decent amount of amenities for a town that size. And not that this is family friendly, but there is a gas station with a bar in it and a bar you can still smoke in, those are both just wins in my book!



Georgetown, tiny tiny town. I'm not even sure that there is a grocery store and I think that there is only one gas station. It's about 1/2 way between Summit County and Denver so you aren't horribly far from amenities. It just so happens to be one of the most gorgeous places in the state (I think).


Granby/Grand Lake/Fraser, I apparently am quite fond of Colorado towns that start with 'G'. Grand Lake is an adorably cute little town next to Rocky Mountain National Forrest, but it essentially shuts down in the winter. Granby and Fraser however are on the other side of the lake and just a few miles from Winter Park, so you have all the amenities and activities of being near Winter Park but with the small town vibe instead of the tourist trap vibe.

Grand Lake, CO

Fraser, CO

If you actually read this far, congratulations and thank you! I know that it was long and maybe should have been cut into 2 posts, but oh well! And don't forget to like my facebook page :)

Tuesday

Jumpin' Good Goat Dairy & Cooking With Goat Cheese

If you want to know what the point of this blog is, please feel free to read the 'about' section.

Although I have had the idea for this for a while now, it feels like now is a great time to start. I'm sure by now everyone has heard about 'pink slime' or 'finely textured lean beef' as they like to call it. The defense has always been that they shouldn't have to label it because it's just beef and that it has been used for years and it didn't bother anyone. This just made me stop and think/wonder how many people don't know what they're eating or even think about where their food comes from beyond the grocery store, I know I haven't always. Even Wild Oats or Whole Foods, how often do people really think beyond the store shelves? So part of my little Colorado project I am working on here is cooking, specifically cooking with foods that I know where they came from.

My first little outing (because, hey you may as well start close to home) was going to the Jumpin' Good Goat Dairy, located just a couple of miles from my home sweet home.



The Jumpin' Good Country Store is located on the farm itself and if you go at the right time (which I didn't) you can tour the farm and even feed the baby goats. Even though I didn't go on the tour I still got to talk to the owner who was more than happy to let me go take pictures of the goats, pet a couple of the older ones and get bit by one of them (not hard).



I invested in some fresh eggs and a couple of different kinds of goat cheese. They also sell potatoes that they grow there and goat meat (that I was a little to scared to buy). They do have samples of most if not all of their different cheeses for you to try before you buy them.


I'll be honest, I had never cooked with goat cheese, so I played it a little bit safe with my goat cheese recipes.


The first cheese that I got was an Amuse Bouche, which I used on a Margherita Style Pizza (primarily because I am not really a fan of pizza sauce).

Ingredients:

  • Pizza Crust
  • 4oz Amuse Bouche Goat Cheese (or whatever cheese you like)
  • 1 1/2 TBSP Olive Oil
  • Medium/Large Tomato (my tomato came from the grocery store, but I did opt for a 'Colorado Proud' tomato, like I try to do with most of my produce)
  • Basil, Rosemary, Oregano, Thyme
  • Garlic
  • Spinach
  • Corn Meal
Personally I usually opt for making my own pizza crust, but if I am feeling particularly lazy I will buy pizza dough from the local pizza place (I never use store bought, but you can if you want). 

Start by rolling out your pizza crust on your pizza pan or pizza stone (I personally love my pizza stone), brush bottom side with a little olive oil and sprinkle with a little bit of corn meal. Brush the top of the pizza dough with olive oil, top with sliced tomato, thinly sliced garlic (can also use garlic powder or minced garlic), crumbled goat cheese, sprinkle with Basil, Rosemary, Oregano, Thyme (or whatever spices you like), and I also topped mine with a little bit of spinach (pre-cooked). Bake for 20-25 minutes at 375 degrees (note the amount of time needed to cook depends on thickness of the crust and how crispy you like it, so keep an eye on your pizza). If you've never cooked with goat cheese, keep in mind that it softens and will brown as it cooks it doesn't melt like other cheeses do.


As an easy peasy side dish, Pasta Salad. It's my all time favorite super fast and easy meal/side dish. Even when I hardly ever cooked, this was my go-to dish for any event where I needed to bring a dish ;)

Ingredients:
  • Pasta (any kind/kinds you want)
  • Roasted Red Peppers
  • Italian Dressing
  • Goat Cheese Feta (or regular feta cheese)
Boil pasta (once cooked, rinse and set aside) in this case I used tri-color and macaroni but you really can use whatever kind you like or combinations of different pastas, dice roasted red peppers, crumble cheese (if not already crumbled). Put pasta in mixing bowl, mix in a few tablespoons of Italian dressing (to taste), diced roasted red peppers (as much as you like), and feta cheese. I also usually add chopped raw broccoli, but I forgot to buy any. Can be served immediately, but it's best served chilled for a couple of hours or longer.


Of course as we tend to love our beer in Colorado, or the best way that I have heard it put, 'Colorado is the Napa Valley of micro breweries.' Everything is best served with a Colorado micro brew. In this case (because it was what happened to be in my fridge), Colorado's favorite or at least most popular micro brew, a Fat Tire.