Tag Archives: Bison

Hearty and Nourishing Vegetable Bison Soup

Winter storm Jonas is bearing down upon us here on the East Coast, and I decided there is never a more perfect time for making a big pot of hearty, nourishing soup! I wanted one that was easy to digest, nutritious, low in fodmaps, and tasty!

Hearty and Nourishing Vegetable Bison Soup

Put some favorite tunes on and lets get chopping. The vegetable prep is the longest part of making this soup, but it doesn’t have to be boring! Here’s the recipe!

Hearty and Nourishing Vegetable Bison Soup

2 Pounds of Ground Bison

3 Slices of No Sugar Added Bacon

4 Cups of Broth, Beef, Chicken or Vegetable

6 Endive, washed and sliced

2 Cups Carrots, peeled and sliced

6 Scallions, green parts only sliced

3 Small Zucchini, diced

1 Fennel Bulb, washed and diced

1/4 Cup Dry White Wine, optional

2 Tablespoons of Garlic Infused Olive Oil

2 1/2 Teaspoons of Sea Salt or Himalayan Pink Salt, divided

1 1/2 Teaspoons Black Pepper, divided

1 Teaspoon Dried Parsley

1 Teaspoon Dried Tarragon

1 Teaspoon Dried Chives

1/4 Teaspoon Dried Dill

2 Tablespoons Fresh Lemon Juice, added before serving

Hearty and Nourishing Vegetable Bison Soup

Directions:

In a large sautee pan, cook your bacon until crisp, then drain on paper towel and set aside to cool. Drain off the extra bacon grease in the pan, and add your ground bison to the same pan. Add the salt and pepper, and cook over medium high heat until brown and crumbly, stirring often. Meanwhile prepare your vegetables by peeling and dicing them.

Add the cooked beef to a large stock pot, and crumble the cooled bacon on top. Dry the sautee pan the beef was in with paper towel, then return it to your burner, and add 2 tablespoons of garlic infused olive oil. Heat over medium high heat, and add your vegetables. Sprinkle the vegetables with an additional teaspoon of salt and a 1/4 teaspoon of pepper. Cook the vegetables until the endive has wilted and the vegetables are just beginning to soften. Add the white wine and cook for one minute.

While the vegetables are cooking, add the dried herbs to the bison in the stock pot. Add the wilted vegetables to the stock pot on top of the bison and herbs. Pour in 4 Cups of broth. Bring to a boil, then reduce the heat and simmer on low for 40 minutes.

This makes a large pot of hearty, satisfying soup for a cold winters day, and it feels good in your belly, warming you from the inside out! Enjoy!

Hearty and Nourishing Vegetable Bison Soup

Shepherd’s Pie, SCD, Low FodMap, Gluten Free

As the weather gets colder and the day light hours get shorter, one pot meals are even more appealing. The definition of comfort food changes with the seasons. Shepherd’s pie is right up there on the top of the warming winter casserole list!

Shepherd’s Pie

This recipe is Low FodMap, SCD legal, Paleo and Dairy Free. It has a creamy celeriac root topping and a savory meat and vegetable filling. I love that it can be made ahead and then put in the oven before dinner. It is on the table for a hungry family in a hurry, especially on the extra busy days of piano lessons and after school activities, or a busy day at work. It tastes even better the next day, is leftover friendly, and you are getting lots of veggies in this meal. Here is what you need.

Shepherd’s Pie

Ingredients for the Filling:

1 Pound of Grassfed Ground Beef

1 Pound of Ground Bison

2 Cups of Sliced Green Onions (Green Parts Only)

2 Tablespoons Garlic Infused Olive Oil

2 Cups Finely Diced Carrots

2 Medium Fennel Bulbs, Finely Diced

1/4 Cup Tomato Paste (SCD Approved) (See this link for an explanation on legal tomato paste)

1 1/2 Teaspoons Himalayan Pink Salt

1 1/2 Teaspoons Black Pepper

1 Teaspoon Thyme

1 Teaspoon Parsley, plus a little extra for sprinkling on the top

2 Teaspoons Tarragon, crushed

1/4 Teaspoon Rosemary, crushed

Ingredients for the Topping:

1 Large Celeriac Root (or 2 small)

1/2 Cup Full Fat Coconut Milk

1/4 Teaspoon Himalayan Pink Salt

1/4 Teaspoon Black Pepper

Directions:

Preheat Oven 425º degrees.

Using a large, heavy enameled cast iron pan (I used a 5 quart), add your garlic infused olive oil to the pan and warm over medium-high heat. Add all your chopped vegetables, and sprinkle with 1/2 teaspoon of Himalayan Pink Salt and a 1/2 teaspoon black pepper. Cook for 5 minutes until softened, stirring occasionally. Add your ground meat and sprinkle with 1 teaspoon of Himalayan Pink Salt, 1 teaspoon of black pepper and the herbs. Sautee breaking up the meat until thoroughly cooked and starting to carmelize on the bottom of the pan. Stir in the tomato paste, then level the filling out on the bottom of the pan and set aside.

Meanwhile, peel and cube your celeriac root and place in a medium saucepan, then cover with water abut 2 inches above the celeriac root. Bring to a boil on the stovetop, then turn to down to simmer. When fork tender, this takes about 20 minutes, drain off the water, and place the celeriac root, coconut milk, 1/4 teaspoon Himalayan Pink Salt, and 1/4 teaspoon of pepper in a food processor and process until creamy. Spread the mashed celeriac in an even layer on top the the Cottage Pie Filling. Sprinkle with a little pepper and a sprinkle of dried parsley flakes.

At this point, you can cover and refrigerate or bake right away. If refrigerated, allow ten to fifteen more minutes to bake in the oven. Bake 35 minutes (50 if refrigerated) in the oven uncovered, until the top is starting to brown. Remove from oven and serve. 6 – 8 Servings