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by Luann Dart

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FRIED RICE

  • Turkey, chopped
  • ½ stick butter
  • 1 cup celery, chopped
  • 1 large onion
  • Soy sauce
  • 3 cups cooked minute rice
  • ½  bag frozen peas, already cooked

Saute the meat, butter, celery and onion.  Add soy sauce to suit your preference. Add rice and peas. Stir together and serve.

Jennifer’s Test Notes: I make this recipe using leftover turkey or chicken. I have even used canned chicken and it works great. You can use brown or white rice, and add more or less, depending on how many people you will serve. This is a very quick, easy meal for a weeknight that everyone will love!
    Jennifer Kittleson

 

OVEN BARBEQUE CHICKEN
2          T. cornstarch
½         cup water
½         cup catsup
¾         cup vinegar
½         cup molasses
½         cup soy sauce
1          clove garlic, mashed
½         cup brown sugar
½         cup apricot jam
1          cut up chicken or chicken parts

Blend cornstarch and water in saucepan, and add all ingredients but the chicken. Cook over low heat until thick. Boil for one minute. Brush over chicken. Bake at 300 degrees for an hour and a half, or until tender. Do not baste while cooking.

Arlene Bender, member, Verendrye Electric Cooperative and SRT Communications, Inc., April 2014

BEER-BRINED GRILLED COUNTRY-STYLE RIBS
BRINE
2          c. water
2          c. dark lager beer
¼         c. coarse salt
3          T. packed brown sugar
3          T. light molasses
1          c. ice cubes
Up to 4 lb. country-style ribs

RUB
3          tsp. garlic powder with black pepper
2          tsp. salt
2          tsp. dried sage leaves

Combine water, beer, salt and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place ribs in large Ziploc bag. Pour beer brine over ribs; seal bag. Refrigerate at least 4 hours, turning occasionally. Prepare barbecue grill (medium-high heat). Remove ribs from brine and pat dry. Mix the rub ingredients and apply to both sides of meat. Grill until meat registers 145 to 150 degrees. Transfer ribs to platter, cover with foil and let stand 5 minutes. Serve.

Recipe by Wayne Martian, Bottineau;
president and chief executive officer of North Central Electric Cooperative
Page 36, Helping Hands cookbook

North Dakota Living test notes: Due to the cold weather, we baked the ribs in the oven at 350 degrees for two hours. We also tried the brine and rub with poultry. This is a very tasty recipe! We suggest cutting back on the salt if you have a health concern.

RED LENTIL SOUP
8         c. chicken broth, low-sodium
2         c. red lentils (dry)
4         medium carrots, diced
½        tsp. cumin
½        tsp. paprika
1         large onion, diced
1 to 2  cloves garlic, minced
2         Tbsp. olive oil or canola oil
2         chicken bouillon cubes, low-sodium
1         (10-ounce) can diced tomatoes and green chilies
1         lemon, juiced (about 1/3 cup juice)
           Fresh parsley (for garnish)
1         c. diced roasted chicken, optional

Sort, then rinse lentils. Add to broth and bring to a boil. Add diced carrots. Cover, cook for 30 minutes while stirring occasionally. When lentils are tender, add dry spices, bouillon cubes and diced tomatoes. Sauté onions and garlic in a frying pan using olive or canola oil. When golden brown, add to soup mixture. Add chicken if desired. Simmer for five minutes. Turn off heat and add lemon juice to pot, then stir. Garnish bowls of soup with parsley if desired. Makes 12 servings.

Per serving without chicken: about 170 calories, 3 grams (g) fat, 25 g carbohydrate, 11 g protein, 11 g fiber and 180 milligrams (mg) sodium

NDSU Extension Service test notes: This warm, comforting soup was a favorite among our taste testers and is guaranteed to chase away the winter chills.

North Dakota Extension Service, February 2014
PHOTOS BY JOHN BORGE

FLEISCHKUCHLE
DOUGH
1          cup milk
3          eggs
3 ½      cups flour
1          T. sugar
1          tsp. salt

FILLING
1          egg
1          lb. hamburger
2          T. water
¼         twp. onion salt
¼         tsp. garlic powder

Mix dough ingredients and let rest, covered, for 30 minutes. Cut off pieces and roll into a circle the size of a saucer. Put a spoonful of filling in the center of each. Fold over as for a turnover and seal well. Deep fry it in hot fat until nice and brown, approximately 3 to 5 minutes on each side.

Recipe note: Alma used to make this with fresh hamburger during butchering.

Alma’s Favorite Recipes: Cooking & Memories from a German-Russian Farm Kitchen

FRIED KNEPHLA
1 ½      cups flour
5          T. shortening
½         tsp. salt
1          egg
5          T. water
3          T. butter
1          small onion, chopped
2          cups water

Mix the first five ingredients until dough forms a ball, cleaning sides of the bowl. Sauté onions and butter in a frying pan that has a tight-fitting lid. Add 2 cups water with a bit of salt added. Bring to a boil. Take the ball of dough and with kitchen shears, cut pieces of dough the size of your thumb into the boiling mixture. When all dough is cut in, cover and cook over medium heat until steaming stops and you can smell the knephla starting to fry. Do not peek before all liquid is absorbed. Remove lid and continue to fry to your likeness. 

Recipe note: You can also shape the dough into long, thin rolls, and cut with knife on a floured surface instead of the kitchen shears method.

Ewiger Saatz – Everlasting Yeast
Recipe submitted by Barbra (Reis) Wald

 

 

DILLY FRENCH TOAST
4          eggs
¼         cup dairy sour cream
3          T. Snipped fresh dillweed
1          T. Dijon style mustard
6 3/4     inch thick slices sourdough or Texas toasting bread
1          T. Margarine, butter, or cooking oil
6          slices cheddar cheese
6          thin slices tomatoes
1 to 2    T. Snipped fresh chives

In a shallow bowl beat together eggs, sour cream, dill and mustard. Dip bread into egg mixture, allowing bread to soak in egg mix for about 15 seconds on each side. In a skillet or on a griddle, cook bread in hot margarine over medium heat for 2 to 3 minutes or until bottom is golden brown. Turn slices over. Place a cheese slice on top of bread. Top with tomato slice, sprinkle with chives. Cook for 2 to 3 minutes more or until bottom is golden brown, adding more margarine as needed. Serve warm. Yield: makes 6 slices.

Barry and Holly Mawby, gardendwellers FARM, member, Northern Plains Electric Cooperative

SMOKED TURKEY SALAD WITH FENNEL
1          cup thick sliced smoked turkey breast, julienne
¼         cup olive oil to taste
chopped greens from the fennel
1          cup sliced fresh mushrooms
½         cup sliced red peppers
½         cup sliced yellow peppers
¼         cup fresh squeezed lemon juice
1          bunch fresh chives, minced to taste
Salt to taste
Group pepper

Wash, drain and chill the mushrooms and peppers, and place in a bowl. Combine the lemon, oil, fennel, chives and seasoning, and pour over the prepared vegetables. Add the turkey and toss well. Serve. Yield: makes about 3 quarts of salad.

Barry and Holly Mawby, gardendwellers FARM, member, Northern Plains Electric Cooperative

PIZZA SCONES
2          cups flour
½         cup fine cornmeal
1          T. baking powder
1          tsp. basil
½         tsp. oregano
¼         tsp. salt
½         cup (1stick) cold butter, cut into small pieces
½         cup sun-dried tomatoes
1          cup shredded mozzarella
1/3       cup finely chopped pepperoni (optional)
2          large eggs
¾         cup buttermilk

Heat oven to 375 degrees. Coat a baking sheet with cooking spray or line with parchment paper. In a large bowl mix the flour, cornmeal, baking powder, basil, oregano and salt. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs. Place the diced sun-dried tomatoes in a medium-size bowl and cover with boiling water. Let stand for 30 seconds; then drain the water and stir in the cheese and pepperoni (if using). In a small bowl, whisk together the eggs and the buttermilk; then add them and the tomato mixture to the dry ingredients. Stir the mixture until it forms a sticky dough. Turn the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges. Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve warm or at room temperature. Makes 8 scones.

Sharon’s test notes: This recipe made closer to 12 big scones. If you are making them for a group of people, you can get 16 easily out of a recipe.

Sharon Ternes, member, Capital Electric Cooperative, July 2013

“CARNIVORE” BASIC RUB
⅓         c. salt
1          Tbsp. black pepper (heaped)
¾         tsp. granulated garlic

NDSU test notes: This commonly used rub is good with all beef and pork. Other spices can be added to alter the ethnicity, from ¼ to ½ teaspoon, of the following:
allspice = Caribbean
basil or oregano = Mediterranean
dried celery and onion powder = Cajun
sage for pork or poultry

PEANUT BUTTER AND COCONUT MILK MARINADE
1          c. creamy peanut butter
1          c. coconut milk
tsp. carnivore mix (or salt and pepper to taste)

Wisk together the peanut butter, coconut milk and spices. For kabobs, arrange meat chunks in a single layer in a glass dish, coat with marinade, cover dish and refrigerate overnight. 

NDSU test notes: People balk at the idea of using peanut butter on meat, and then really like this flavor. It’s also very good with lamb.

TERIYAKI STEAK
¼         c. pineapple juice or chopped fresh pineapple
¼         c. soy sauce
2          Tbsp. chopped onion
2          Tbsp. vegetable oil
2          Tbsp. cider vinegar
1          Tbsp. honey
1          clove garlic
1          tsp. minced ginger

Mix well and cover steak; refrigerate.

NDSU test notes: This is a strong marinade. We recommend marinating for 2 hours or less. (marinades featured in the May 2013 issue of North Dakota Living)

MARY BETH’S PORK ROAST

1 pork roast
3⁄4 cup brown sugar
1⁄2-3⁄4 bottle barbecue sauce

Place pork roast in crock pot and rub
with brown sugar and add sauce. Cook
5 to 6 hours or until done.

Mary Beth’s test notes: This recipe has become a family favorite. Your kitchen
will smell great. Dip roast in sauce as
you eat it.

Mary Beth (Gross) Schumacher, daughter of the late Leo and Barbara Gross
Page 74 in the Generation to Generation
Napoleon Care Center and Assisted Living cookbook
, April 2013

N.D. PHEASANT CREAMED WITH OLIVES
2-3       pounds pheasant cleaned and trimmed
1          pint half & half
½         cup heavy cream
1          7-ounce jar queen olives, using 3 1/2 ounces sliced thick
1          medium onion chopped
3          cloves garlic crushed olive oil
1          tsp. sea salt
1          tsp. ground pepper
            flour

In a heavy skillet, heat oil, add onion and garlic, and sauté to light brown color and remove. Cut pheasant breast meat into strips, and roll in flour using half the salt and pepper. Place in pan and brown on both sides until every strip is brown. Return the pheasant to the pan and add onions, olives and garlic on top. Mix half the jar of olive juice with the half & half, and pour over the pheasant with the remaining salt and pepper. Cover and bake in a preheated oven for 1 hour at 325 degrees. Remove cover and pour 1/2 cup of cream over the pheasant and bake another 30 minutes uncovered.

Paulette’s test notes: I trim the meat to remove any BBs, bruises, fat and muscle. Cutting the breast meat into strips makes it easier to find and remove the BBs. I used a cast-iron skillet during the baking process.

Paulette Dailey, Minot, member, Verendrye Electric Cooperative, February 2013

CHICKEN ASIAN PASTA
8          ounces long pasta
3          cups fresh broccoli
2          cups carrots, peeled and chopped (3 carrots)
2          tsp. canola, vegetable or olive oil
¼         cup Italian dressing
1          T. soy sauce
Heat oil, dressing and soy sauce in frying pan. Add chicken and cook covered to preserve the sauce. Cook pasta, and add vegetables for last two minutes of boiling. Drain pasta and vegetables, pour into large bowl, add chicken and sauce, and mix. Serve with Parmesan cheese and garlic bread.

Josiah Simburger, Mandan, Mor-Gran-Sou Electric Cooperative, May 2012

Josiah’s test notes: This is a healthy, fun and easy recipe to make, and very adaptable. I double the recipe (as printed above) and freeze the leftovers.

TASTY TACO PIE
1          pound ground beef
2          8-ounce cans tomato sauce
1          1.25-ounce package taco seasoning mix
1          8-ounce can crescent dinner rolls
½         pound cheese, cubed
1          cup shredded lettuce
½         cup chopped tomato
¼         cup pitted rip olive slices
            sour cream, optional

Brown meat and drain. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Unroll dough and press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork; bake 10 to 12 minutes at 375 degrees until golden brown. Cover crust with meat mixture and top with cheese. Bake until cheese begins to melt. Top with remaining ingredients. Serve with sour cream if desired.

Mardell Krebsbach, McKenna Barnick, student, Page 282 of the St. John’s Academy Cookbook 2011

Test notes: We used a seamless dough sheet for the crust and Cheddar for the cheese. This recipe was tasty and easy to make. Zechary Skari asked for three servings.

GARAGE BAR-B-QUE
page 222, American Legion Auxiliary cookbook
4          pounds hamburger
¼         cup onion
½         cup celery
1          14-ounce bottle ketchup
1          cup water or less*
¼         cup lemon juice
2          tablespoons brown sugar
1          tablespoon Worcestershire sauce
1          tablespoon salt
2          teaspoons vinegar
½         teaspoon dry mustard
            Buns
Brown hamburger, and add onion and celery; drain. Combine remaining ingredients and simmer.

Bev Kulzer, Rutland, April 2012

Bev’s test notes: If the barbeque simmers for an hour or longer, add the full cup of water; otherwise add only ¼ cup. I prepare this recipe ahead of time for Kulzer farm meetings later in the day.

KID’S FAVORITE MIX-UP
2          boxes Kraft® Macaroni and Cheese
1          bag frozen peas
1          package all-beef hotdogs

Prepare macaroni and cheese, hotdogs and frozen peas separately according to package directions. Once prepared, mix all ingredients together and serve hot.

RIVERBOUND FARM CHICKEN AND ROOT VEGETABLE BAKE
1          whole chicken, local and pastured
1          winter squash
1          small cabbage
1          bulb garlic
2          onions
5          potatoes

Pre-heat oven to 400 degrees. Wash chicken with cold water and place it in a large baking dish. Wash vegetables and chop to desired size. Place in the oven with a lid. Depending on the size of the bird, bake 1 ½ to 2 hours. After the first hour, a rich broth will start to form at the bottom of the pan. Use the broth to baste the vegetables for the next half-hour. Use a meat thermometer, or look for a boiling broth and browning skin accompanied by browning vegetables, to tell when the bird is done.

*Angie’s test notes: For the winter squash, we recommend Uncle David’s Sweet Dakota Dessert, a local variety Buttercup squash, but any will work. All the vegetables used in this recipe were raised on our farm. I cut the potatoes and onions in half, leave the garlic as whole cloves, leave large potato-size cabbage chunks, and peel the winter squash and dice into bite-size pieces. To cook this recipe, we use a cast-iron wok, which holds a whole chicken and all of the fixings perfectly. When we finish with the meat, we use the wok to create a healthy, delicious, full-bodied broth that we enjoy for many meals.

Angie McGinness, Mandan, Mor-Gran-Sou Electric Cooperative, March 2012

CREAMY TURKEY AND BISCUITS
1/3       cup chopped green pepper
1/3       cup chopped onion
3          T. butter
¼         cup biscuit/baking mix
1½       cup milk
1          10 ¾-oz. can condensed cream of mushroom soup, undiluted
2          cups cooked turkey, cubed
1          cup frozen peas
2          7 ½-oz. tubes refrigerated buttermilk biscuits
¾         cup shredded cheddar cheese

In a large saucepan, sauté green pepper and onion in butter until tender. Stir in biscuit mix until blended. Gradually add milk and soup; stir until blended. Bring to a boil; cook and stir 2 minutes. Stir in turkey and peas. Transfer to a greased 13- x 9- x 2-inch baking dish. Separate biscuits and arrange over the top. Sprinkle with cheese. Bake, uncovered, at 425 degrees for 17 to 20 minutes or until golden brown. Serves 4 to 6.

Janet’s test notes: I substitute celery for the green onion, and use less onion. For the vegetables, you could also modify with a carrot and pea mix. To make more servings, double the turkey and soup filling.

Janet Parton, Minot, Verendrye Electric Cooperative, November 2011

TATER TOT CASSEROLE
1½       cup milk
1½       cup shredded Cheddar cheese
1          32-ounce pkg. frozen Tater Tots
1          16-oz. pkg. frozen mixed vegetables, thawed
3          eggs
1          12-oz. can Spam, cut into small pieces

Preheat oven to 400 degrees. Coat 3-quart or 2 1½-quart baking dishes with cooking spray. In large bowl, whisk milk and eggs. Stir in 1 cup cheese and ham. Set aside 2 cups Tater Tots. Stir remaining Tater Tots into egg mixture with vegetables. Pour into baking dish. Top with reserved Tater Tots sprinkle with remaining cheese. Bake 45 to 55 minutes or until golden brown.
Test note: Ham can be used in place of the spam. Christine uses spam because it’s always on-hand, and most people can’t taste a difference.

by Christine Albers, Page 33, Gluten-Free Country Cookin’ cookbook, September 2011

PORK SHOPS WITH KRAUT
6          pork chops, cut ½” thick
1          T. shortening
1          cup onion, chopped
1          cup coarsely chopped unpared raw apple
1          can (1 lb. 11 oz.) sauerkraut, drained (save juice)
½         cup liquid (sauerkraut juice supplemented with water)
2          T. light brown sugar, packed
½         tsp. caraway seed
            salt

Brown chops in shortening on both sides in 12” skillet. Remove chops. Add onion and apple to pan droppings, and heat. Stir in sauerkraut, liquid, brown sugar and caraway seed. Arrange chops on top. Sprinkle with salt. Cover and cook over low heat 30 minutes or until chops are tender. Add additional water if needed, a small amount at a time, to keep sauerkraut moist. Serves 6.

Test notes: Instead of cooking on top of a stove, put the skillet containing the assembled dish in a 300-degree oven and bake for 1 hour 15 minutes.

Taken from page 60 of the Sei Unser Gast (“Be Our Guest”) cookbook, Sept. 2011

GRILLED T-BONE STEAKS WITH BBQ RUB
2 to 4   beef T-Bone or Porterhouse steaks, cut 1 inch thick (about 2 to 4 pounds)
salt

BBQ Rub:
2          T. chili powder
2          T. packed brown sugar
1          T. ground cumin
2          tsp. minced garlic
2          tsp. cider vinegar
1          tsp. Worcestershire sauce
¼         tsp. ground red pepper
Combine BBQ Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. Makes 4 servings.

Courtesy of the N.D. Beef Commission, August 2011

CHAMPAGNE STEAK SALAD WITH BLUE CHEESE

2          beef shoulder center (ranch) steaks, cut 1 inch thick (about 8 ounces each)
1          pound green beans, trimmed
2          tsp. crushed mixed peppercorns (black, white, pink and green)
2          medium red and/or yellow bell peppers, cut into quarters
1          package (5 ounces) mixed salad greens
½         cup thinly sliced red onion
¼         cup crumbled blue cheese
Vinaigrette:
¼         cup champagne or white wine vinegar
2          T. olive oil
2          T. maple syrup
¼         tsp. salt
¼         tsp. freshly ground mixed peppercorns

Bring 1-inch water to a boil in medium saucepan. Add green beans, cover and cook 4 to 5 minutes or until crisp-tender. Drain; set aside. Meanwhile, combine vinaigrette ingredients in small bowl; set aside. Press 2 teaspoons peppercorns evenly onto beef steaks. Place steaks in center of grid over medium, ash-covered coals; arrange peppers around steak. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness. Grill peppers 7 to 11 minutes (gas grill times remain the same) or until crisp-tender, turning steaks and vegetables occasionally. Carve steaks into thin slices. Cut peppers into 1-1/2-inch pieces. Season beef and vegetables with salt, as desired. Divide salad greens among four serving bowls; top evenly with vegetables. Arrange beef on salad. Sprinkle with blue cheese. Drizzle with vinaigrette. Makes 4 servings.

Courtesy of the N.D. Beef Commission, August 2011

CAVATINI
2          cups shell macaroni
2          cups rotelle spiral macaroni
1          32-ounce jar spaghetti sauce
4          ounces sliced pepperoni
1          cup mozzarella cheese
1          cup cheddar cheese

Cook and drain the macaroni, and add spaghetti sauce. Layer pepperoni on top. Mix mozzarella and cheddar cheese together and sprinkle on top. Bake covered at 350 degrees for 40 to 50 minutes. Yield: 12 servings.

Test notes: Add flavor and color by including one can of mushrooms, black olives, green peppers and onions. These should be added after the spaghetti sauce and before the pepperoni.

Submitted by Marilyn Wheeler, member, Verendrye Electric Cooperative, June 2011

MEATBALLS
2          lbs. hamburger
½         medium onion, chopped
1          tsp. dry mustard
1 ½      slices white bread, torn into small pieces
1          egg
1          10.5-ounce can each of cream of chicken soup
1          10.5-ounce can cream of mushroom soup
1          cup milk
1          cup flour
2 to 3   T. butter-flavored solid shortening (like Crisco)

Using hands, lightly mix the first five ingredients. Form into meatballs the size of silver dollars. Roll in flour and brown on medium heat on all sides in shortening. Discard leftover flour. Place meatballs in casserole. Stir soups and milk together to make gravy, and pour over meatballs. Bake at 350 degrees for 45 minutes.

*Rita’s test notes: For the branding crew, I multiply the recipe times 6. To save time, I brown the meatballs on a jelly roll pan in the oven. When I make a big batch of gravy, I alter the recipe to include 8 cans of cream of mushroom soup, 4 cans of cream of chicken soup, and 3 to 4 cups of milk. Then I pour the gravy over the meatballs, bake them at 350 degrees for an hour, and then reduce the heat to 200 degrees and wait for the hungry crew to arrive.

Rita Andrews, Bowman, Slope Electric Cooperative, May 2011

TACO SALAD
2          lbs. hamburger
1          packet taco seasoning
¼         cup water
1          small head lettuce, chopped
2          medium tomatoes, peeled and chopped
2          cups shredded Cheddar cheese
1          bag Doritos, crunched
1          6-oz. can black olives, drained and sliced (optional)
1          12- or 16-oz. can kidney or chili beans, drained (optional)
1          16-oz. jar mild or medium taco sauce
1          16-ounce bottle Ranch or Cucumber Ranch dressing

Brown hamburger on medium heat, add packet of seasoning and water, stir together and remove from heat. Stir all ingredients together right before serving. Add dressing last.

*Rita’s test notes: The lettuce and tomatoes can be chopped and stored in separate containers in advance.

Rita Andrews, Bowman, Slope Electric Cooperative, May 2011

Tuna-Tortilla
2          5-oz. cans tuna, drained
1          10-oz. bag frozen chopped broccoli, thawed
1 ½      cup canned French fried onions, divided
1          can cream of mushroom soup
1          cup milk
6          flour tortillas
¾         cup shredded Cheddar cheese

Combine tuna and broccoli and mix thoroughly. Fold in ½-cup French fried onions. Mix soup and milk and stir in ¾-cup of mixture. Divide among 6 flour tortillas, roll up, and secure with toothpicks. Pour remaining soup over top. Bake covered at 350 degrees for about 30 minutes. Uncover and top with cheese and remaining onions. Bake uncovered 5 minutes.

Miller Ferrie, Leith

BUFFALO CHILI

2          T. canola oil
1          medium red onion, diced
1          tsp. kosher salt, fresh ground black pepper to taste
1 to 2   cloves garlic, minced
1          green bell pepper, seeded and diced
1          jalapeno pepper, seeded and minced
2          T. chili powder
2 to 3   tsp. ground cumin
1          pound ground buffalo meat, coarsely ground if possible
1          14 1/2-ounce can diced tomatoes, with juice

Place the oil and onion in a large skillet over medium heat and saute’ for several minutes stirring constantly. Add salt and pepper. When onions begin to turn translucent, add the garlic and the peppers, stirring occasionally for several minutes. Reduce heat to medium-low and add spices, stirring constantly until the spices release their aromas. Add a little water if the spice and vegetable mixture becomes dry. Add the buffalo and brown the meat, breaking up the lumps with the back of a wooden spoon. Add a little of the juice from the tomatoes if the meat becomes dry. When the meat is mostly browned, add the tomatoes, stir, reduce heat to simmer and cover the skillet. Simmer the chili for at least 15 minutes, stirring occasionally and adding a little broth or stock, if needed. Remove skillet from heat and allow flavors to blend for 5 to 10 minutes. Serve immediately with a small green salad and your choice of chili toppings such as grated Jack cheese, sour cream, fresh chopped cilantro, chopped green onions, crushed tortilla chips or chili sauce. Serves 2 to 3.

Lauren’s test notes: Frying the spices in oil brings out the flavors and aromas more fully. Be sure to reduce the heat for the spices and the buffalo meat. They will both burn fairly easily at high heats. If the buffalo clumps are hard to break up, add a little water or vegetable broth. If you use water, allow the water to cook off a little before adding the tomatoes

Submitted by Lauren Lesmeister, Bismarck, Buffalo Recipes cookbook, February 2011