Archive for August, 2010
Curried Lamb Burgers with Mint Raita
We bought some wonderful grassfed ground lamb and as we love Indian flavors we decided to try these burgers. They were amazing. My husband said it was his favorite burger ever. They were easy to make and delicious too.
Makes 6 Burgers
We belong to a CSA and get a wonderful box of fruit and vegetables from a local farm all year long, so I haven’t been to our local farmers market in a while.
We decided to go a few weeks ago to pick up some summer fruit and see what else was around and when we got there I was astounded; it was easily double the size of last summer. There were a lot more booths including one selling grass fed meat, it was wonderful.
One of the long time sellers at the market, Eva, has always had the most wonderful fruit and vegetables. She and her husband sell everything from peaches and plums to apple and persimmons and they are always wonderful, as well as organic. This time when we went to Eva’s booth she had ‘Non-GMO’ added to every one of her signs, and was telling all her customers that her produce was Non-GMO. I was so happy to see that she was making so many people aware of what GMO’s are, to me that’s been a big part of the battle, that so many people don’t even know what GMO’s are.
This past weekend we went back and I gave Eva 50 flyers I had from the Institute of Responsible Technology on GMO health risks. You can get a free copy and you can print and distribute them for free at: http://www.seedsofdeception.com/utility/showPage/index.cfm?objectID=gmfree,5176
Grass fed beef is much better for us to eat. Most commercial beef is only raised on grass for a short time (if at all) and then confined and fed grains. Cow are herbivores, and they tend to get sick on a grain diet which then leads to them being given antibiotics, which it seems like we also get through the meat.
Grass fed beef is also more nutritious. It’s got a lot of beta carotene, vitamins A and E and it’s a natural source of omega 3 fats high in CLA. CLA (conjugated linoleic acid) is a good fat that has many great health benefits. They have been shown to be good for your heart, brain and there are studies showing that they may reduce the risk of cancer. In a study in Finland, women who had the highest levels of CLA in their diet, had a 60 percent lower risk of breast cancer than those with the lowest levels of CLA. It’s also a leaner meat with a wonderful true beef taste.
When we first started cooking grass fed beef it was a challenge. As it’s lean it can dry out if you overcook it. Stanley Fishman’s book Tender Grassfed Beef, link below, made a huge difference for us. Every recipe I’ve tried out of the book has been wonderful and now that I understand how to cook grass fed beef I experimented with this recipe. It turned out great and is our favorite way to make burgers.
It’s a simple recipe and the measurements are approximate.
I’ve never made duck before but have loved it the few times I’ve eaten it out. I thought it would be hard to make so I was hesitant to try it, but this was fairly easy. I found a great source for pastured skin on duck breast, and made this recipe. It was great and my husband who’s never eaten duck before really liked it as well.
Yield: Makes 4 servings
1 cup organic soy sauce
1 cup Sherry
We bought a peach tree a few years ago. Last summer we didn’t get any fruit, but this year we got 40-50 small peaches. They were not the sweetest, even when ripe, but they were ours, so I decided to peel and freeze them to use in recipes. I used sucanat and whole wheat flour and it turned out great.
3/4 cup organic sugar or sucanat
2 tablespoons quick-cooking tapioca