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Venision Stir Fry with Sugar Snap Peas

Beef or Venison Stir Fry with Sugar Snap Peas

September 5, 2013 by Lauren 3 Comments

Earlier this summer our sugar snap peas were going nuts. It was the first time I tried  to grow them and quiet frankly… I was never really interested in eating them… it was just something new. Maybe because I viewed them as a diet food.. and I don’t particularly like diets… I’d rather just workout instead and still eat what I want! Just watch your portion sizes and you’ll be fine. 

Everyone I’ve seen eat them always eats them raw… after going about a week eating sugar snaps and ranch… I decided it was time to come up with a new way to use them. The first thought that popped into my head was a stir fry. I hadn’t had a stir fry in a long time so… why not. Lets do this! I did give Google a good ol’ search to see what I could come up with and I found this Beef and Snow Pea recipe from The Pioneer Woman. Her pictures looked fantastic and well the recipe sounded great as well.

So after finding Ree’s recipe… I had to do my own thing…

If I haven’t told you this before… I’m more of a “go grab whatever looks good and throw it together” type girl. I rarely follow recipes… except when I’m baking. I still love using baking recipes that require weights instead of cups and such… it’s just so much more accurate. But anyway… 

Off to search the kitchen cabinets for some lovely spices… I didn’t have everything the original recipe called for, but who cares. Also, I didn’t have any flank steak thawed out; I just had some back straps from a deer we had harvested last fall. What are back straps you ask? Well they are part of the loin area… super tender just like any other animals’ loin-eye.

One thing about cooking… you can use whatever it is you have. You don’t have to go to the store and buy flank steak just because the recipe says. If you have a steak thawed out… loin… anything that’s going to be tender… use it. Don’t let one simple ingredient hold you back! Be creative and use what you already have.

Regardless if you have a recipe in front of you… put your own twists and likes into it. I always do 🙂

I’ve made this recipe a few times using different cuts. I’ve thinly sliced up a {beef} sirloin steak, tenderized deer steak (which is really just a slice of loin that has been ran through our tenderizer), and the back strap from a deer. Whether you use beef or venison as most people call it instead of deer…. it’s fantastic!

I love this stir fry and it’s very quick and easy. Who doesn’t like quick and easy these days?!

And when I just want to simply eat sugar snaps by themselves now… I give them a quick sautĂ© and yummy yummy in my tummy!! SautĂ©ing always brings out more flavor… I mean why hadn’t I done this before?!

Venision Stir Fry with Sugar Snap Peas 

Beef or Venison Stir Fry with Sugar Snap Peas
2013-09-05 12:07:18
Serves 4
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 1-1 1/2 pounds flank steak, sirloin steak, or venison loin steak (whatever you have on hand), trimmed of fat, sliced thinly against the grain, or in bite size chunks
  2. 3/4 cup soy sauce
  3. 2 tablespoons brown sugar
  4. 2 tablespoons cornstarch
  5. 1 tablespoon fresh ginger, minced or 1 1/2 teaspoons dried ginger
  6. 8 ounces fresh sugar snap peas, ends trimmed
  7. 5 green onions, 1/2 inch slices or 1/4 cup onion minced
  8. Salt to taste
  9. Oil
  10. Crushed Red Pepper
  11. Long Grain Rice or Jasmine, cooked according to package
  12. Chow Mein Noodles
Instructions
  1. In a bowl, mix together soy sauce, brown sugar, cornstarch, and ginger. Pour liquid over the sliced meat in a bowl and toss with hands; set aside
  2. Heat 3 tablespoons or so of oil in a heavy skillet or wok over high heat
  3. Add snow peas and stir for 1 minute; remove to a separate plate. Set aside
  4. Allow pan to get very hot again
  5. Add meat mixture to the hot oil and green onions. Spread out meat, covering the bottom of the skillet (do not stir for a good minute to allow the meat to brown). Turn meat to the other side and cook for another 30 seconds or until meat has cooked (it will not take very long if the meat is sliced thin). Add any remaining marinate to the skillet along with the peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt if needed. Mixture will thicken as it sits
  6. Serve immediately over cooked rice
  7. Sprinkle with crushed red pepper if you would like to add a touch of spice and Chow Mein noodles
Notes
  1. **You can use whatever tender meat cut you have on hand, just be sure to slice thin**
  2. **Do not be afraid to use more sugar snap peas, I've used up to a pound at a time... they're delicious**
Adapted from The Pioneer Woman
Adapted from The Pioneer Woman
From Gate to Plate http://fromgatetoplate.com/

Filed Under: Beef, Main Dish, Recipes Tagged With: beef, deer, dinner, main dish, peas, recipes, rice, steak, stir fry, sugar snap peas, summer, vegetables, venison

Zucchini Muffins with Cream Cheese Frosting

Zucchini Muffins with Cream Cheese Frosting

August 26, 2013 by Lauren 2 Comments

Today was the last, first day of my college career. Only 108 days until graduation! I mean… it’s only the first day and I’m already counting down. That’s bad isn’t it? I have a pretty light weight schedule this semester and I’m loving it. Hopefully all goes well! Wish me luck.

But enough about school already… lets get to the good stuff…. FOOD!

By popular demand… I have brought you the most delicious, moist… absolutely scrumptious zucchini muffins. But what makes them even better? The rich and creamy cream cheese frosting… DUH! I mean everything is better with cream cheese… right?! I hope I’m not the only one who thinks that.

These muffins are super easy to throw together and once they come out of the oven, throw the cream cheese frosting on them and dig in. Love them!

 Couldn’t you just devour an entire batch of these right now?!

Zucchini Muffins with Cream Cheese Frosting

Zucchini Muffins with Cream Cheese Frosting
2013-08-26 15:08:30
Simply moist, flavorful, and delicious muffins perfect for any day topped with a rich and creamy cream cheese frosting.
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Muffins
  2. 2 cups zucchini, peeled, shredded
  3. 1 cup brown sugar, packed
  4. 2 tablespoons white sugar
  5. 2/3 cup oil
  6. 2 teaspoon vanilla
  7. 2 eggs
  8. 1 1/2 cups all-purpose flour
  9. 1/2 teaspoon baking powder
  10. 1/2 teaspoon baking soda
  11. 1 1/2 teaspoon cinnamon
  12. 1/2 teaspoon salt
  13. Cream Cheese Frosting
  14. 4 ounces (1/2 cup) (PHILADELPHIA) cream cheese, softened
  15. 4 ounces (1/2 cup) butter, softened
  16. 1 teaspoon vanilla
  17. 2 cups powdered sugar
Instructions
  1. Muffins
  2. Prepare a standard muffin tin by either greasing or using cupcake liners
  3. Cream together the sugars, oil, vanilla and eggs
  4. Sift in the dry ingredients, mixing until combined
  5. Stir in the shredded zucchini
  6. Bake at 350* for 20-25 minutes or until tests done
  7. Remove to a cooling rack to cool completely
  8. Cream Cheese Frosting
  9. Cream together the cream cheese and butter
  10. Add the vanilla
  11. Slowly mix in the powdered sugar 1/2 cup at a time until you've reached the desired consistency
  12. Place frosting into a piping bag and frost the tops of the muffins
Notes
  1. **This recipe yields roughly 15 muffins**
  2. **If you do not have a piping bag, you can use a Ziploc bag by cutting the corner out of one end**
  3. **I like to frost a couple right after they come out of the oven so I can devour them while they're warm.. so delicious**
From Gate to Plate http://fromgatetoplate.com/

Filed Under: Breakfast, Breads & Muffins, Recipes Tagged With: cream cheese, dessert, frosting, muffins, recipes, seasonal, zucchini

Cucumbers on Rye

Cucumbers on Rye

August 21, 2013 by Lauren Leave a Comment

Well, well. In 5 days I will be enjoying the not so pleasurable classrooms once again as I enter my last semester of college… again. I already have senioritis and classes haven’t even begun! Is that really even possible?! I’m excited for my new classes this semester, but boy am I ready to be done with school. Don’t get me wrong, if someone else is footing the pocketbook I will more than gladly stay in school :). Ohh and they need to buy all my supplies too!

As of right now I don’t even think I have a teacher for two of my classes. Joyful ha!

I am going to be sad when I leave… I won’t be able to enjoy our wonderful garden… Granted I will be taking a bunch of stuff back with me! But, hopefully I will be able to come back home every other weekend or so… I’m only 3 hours away!

Anyways, enough about ol’ school… let’s talk cucumbers.

As I’ve previously stated in my other blog posts Pickled Pasta with Cucumbers & Tomatoes, and Cucumbers & Onions… we are in cucumber overload! Yup, and not to mention zucchini (Five Flavored Zucchini Cake), summer squash, tomatoes, peppers, jalapenos, eggplant… one thing is for sure; we won’t be starving around here with all these fresh vegetables around!

So this Cucumbers on Rye business is really easy! It’s just a little appetizer. A piece of Rye bread, cream cheese, and cucumbers… Very good!!

If you’re looking for something besides salads to help utilize those cucumbers, give this little app a try!

Cucumbers on Rye

Cucumbers on Rye
2013-08-21 09:44:06
A piece of rye bread, cucumbers and creamy smooth seasoned cream cheese in the middle!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 8 ounces (PHILADELPHIA) cream cheese, softened
  2. 1 tablespoon Italian Blend seasoning
  3. 1/2 teaspoon Garlic Powder
  4. Rye Bread
  5. Cucumbers, peeled, 1/4" slices
  6. To Taste---Dill
  7. To Taste---Seasoning salt
Instructions
  1. Cream together cream cheese and seasonings
  2. Cut rye bread into squares
  3. Spread cream cheese mixture over rye bread squares
  4. Top with cucumber slices
  5. Seasoning with dill and seasoning salt
Notes
  1. **These can be stored in the refrigerator for 5-7 days**
From Gate to Plate http://fromgatetoplate.com/
 I hope you enjoy!!

Cheers!

Filed Under: Appetizers, Dips & Dressings, Recipes Tagged With: appetizers, cream cheese, cucumbers, garden, recipes, seasonal, vegetables

The storm is a brewing!!

Burr… Chilly day on the farm!

May 10, 2013 by Lauren 1 Comment

Well today has been quite the change of pace with the weather… only 55* by noon is not very warm!! Two days ago it was well over 80* but we’ve had a lot of thunderstorms in those two days which has brought us over three inches of rain! Come and do the happy dance with me to celebrate! Lets just pray that the rain doesn’t completely quit and cause a drought like last year. *sad face*

The storm is a brewing!!

The storm is a brewing!!

So this morning I went outside to feed my babies… calves… some creepfeed and I find them all huddled in and around the big bale ring trying to keep warm. Such silly babies.

"Oh no she caught me!"

“Oh no she caught me!”

Bandit, the white-faced bull, is such a handsome little guy. He would make an excellent show steer for 2014. My nephews don’t have the ambition to want to show which is such a shame. I miss those good ol’ days in 4-H showin’ cattle, horses, heck even chickens and not to mention all of the fruits and vegetables along with the crafts and baked goods. We used to have water fights in the cattle barn because we were bored and it was HOT and it never failed that whenever someone was washing their calves and other people were in the wash rack with them.. there was that “Ops, I didn’t mean to spray you with the hose… you were just right in the way” type story. Those were the fun times. Now I’m begging all the youngsters in my family to show, but it’s a no-go so far. *sad face* I’m still hoping I can talk them into it for next year though.

So… on another note since I’m setting here cold I sure wish I had some ground deer meat thawed out to make a big ol’ batch of chili… wouldn’t that warm up the belly?! But you’re probably asking yourself why do I use deer instead of beef? Well simply because deer is much leaner therefore not as much fat cooks out into your chili! But honestly, we use deer in pretty much everything! Mmmm so delicious! Hopefully it’ll stay cool and I can make a pot of chili tomorrow to satisfy my craving and bring you the first recipe!! Anyways… Enough about food… it’s going to make me hungry!

I love the evening hours… The deer start to come out to eat and the turkeys are out headed back to roost. We just had a nice tom out strutting his stuff for the hens. They’re so pretty! He was too far away for a good picture, but maybe I can get one, one of these nights. Turkey season is in full effect and I’ll be damned when you go out hunting is all you can do is hear them. You know they’re there, but they just don’t come close. Smart birds! I love to make turkey nuggets and fried gizzards whenever we snag a bird, but that’s been a few years. What do you like to make out of your wild turkey?? I’ve only been turkey hunting once before and well I’d hate to admit it, but I missed. Shucks! I let my nephews and friends shoot them and then I’ll cook them up. I need to get someone to take me out to get a nice tom, but who knows who or when that’ll be.

Well I guess it’s about that time… time to go out and start chores! We had a new baby yesterday so we have an extra chore to do tonight. Tomorrow I will post pictures of the beauty! He’s a big boy! Well until then… have a good evening!

Filed Under: Farm Life Tagged With: ag, agriculture, cattle, chickens, cooking, culinary, deer, farm, farming, recipes, turkey, weather

Such a beautiful fungus! Yummy delicious too.

Hey Ya’ll!! Welcome to From Gate to Plate!

May 7, 2013 by Lauren Leave a Comment

Good afternoon everyone and welcome to my blog.

First, I want to thank my girl who has helped me get this blog up and running. A gigantic thank you and a hug from a distance (being she lives in the STL) to Brandi, for all of her help with the design, set up and all my annoying questions! Without her help I don’t know if I would’ve been able to get to blogging as quick or even been able to figure out half of the stuff without spending hours on google searching how-to’s and well to be honest… pinterest takes up all of that time!

So here I am… Where do I begin? How do I begin? I’ve got an idea, but until I get the hang of this whole blogging thing I hope everyone bears with me for the long haul. As stated in my About Me section ((if you haven’t checked it out yet head on over and do so :).. please!!)) But as I was saying, I want to be able to bring my love for culinary and agriculture together in one place.

Cooking, Angus cattle, and agriculture are my passion. That’s how I grew up. Agriculture is important to everyone, no matter where you live or what you do. If you like to eat, you like agriculture. Growing up in a rural community really made me appreciate the values of a small hometown. I am so passionate about the way of life that taught me responsibility, structure, values, hard work, and to care about people, animals and land. Farming is so unique. It’s a dying industry. There are fewer and fewer people involved in production agriculture. It’s so hard for farmers to make a living because of the many challenges we face every day, but perseverance, hard work and dedication pay off.

I grew up and am continuing to raise Angus cattle, horses, chickens, cats and dogs. At one point I even had a goat named Valentine, but here on DMF Farms we are in hay production and soybeans as well. Outside of the big stuff we raise a decent sized garden where we always seem to plant too much because we can never eat it all, but hey… nothing ever goes to waste on a farm. Fruit trees and berry vines can als be found in our backyard.

The culinary passion side of me got more attention once I graduated high school an I decided my first degree choice just wasn’t for me… The thought of setting in an office all day long working accounts receivable and payable just didn’t appeal to me anymore… So culinary school came next. I loved every minute of it and the things I thought I knew going into it left me surprised becuase I learned soooo much more! Chef Gordon got us a trip to Italy to learn about their cuisine which was amazing to say the least! He still gives me cr*p today because he turned into my personal photographer which yielded about 5,000 photos! Yes, yes I know that’s a lot, but you never know if you’ll ever go back again… got to take advantage of the moment!! But as I’m sure you’ve noticed.. that is if you went and checked out my About Me section… I am back in school fulfilling my agricultural passion. I graduate in December and I can’t wait!! But anyways… I’ll stop blabbing about myself and get on with it… So here it is… The End!

Kinda… 🙂

From Gate to Plate is here to share my life experiences, incite on the farm life, and great recipes using farm raised ingredients.. mostly! So please stick around, take a look and I hope you enjoy! If you ever have any questions please feel free to contact me!!

 

 

Filed Under: Farm Life Tagged With: ag, agriculture, cattle, chickens, cooking, culinary, farming, horse, horses, recipes

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I am a country girl, a trained chef, a hunter, an extreme animal lover, a wanna-be photographer, a sports fanatic and much more!
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