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Kangaroo Steak with Balsamic Cherries

1/22/2023

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Love steak, but want something leaner?  Try kangaroo steak, the venison of Australia.  Perfectly cooked kangaroo steak drizzled with balsamic glaze with cherries served on a bed of roasted vegetables and side salad.
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​**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
Kangaroo Steaks are a new food I tried 2022.  I saw them in my local Lidl and said, "why not?"  I liked to try new foods.
Kangaroo meat is a very healthy source of protein. Kangaroo is a ultra lean meat with less than 2% fat, making it a healthier red meat option. It is also high in protein, essential B vitamins, minerals such as zinc, iron and omega 3 fats and omega 6 fatty acids. It also contains a compound called conjugated linoleic acid, which actively reduces blood pressure.

Kangaroo is a gamey meat, and some even prefer it to lamb and steak for its tenderness and taste.

​It tends to be a stronger flavor than beef or lamb.  
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Kangaroo Steak with Balsamic Cherries

Ingredients:
kangaroo steaks, at room temperature
olive oil
butter
pepper and salt 

For the balsamic cherries
1/2 cup balsamic vinegar
1 Tablespoon Keto sugar (I used monk fruit sweetener) or regular sugar.
1/4 cup water
1/2 cup cherries, pitted and coarsely chopped
pinch coarse Kosher salt
Directions:
Prepare the balsamic cherries first.  In a small saucepan, combine balsamic vinegar, sugar, cherries and water. Bring to a low simmer.

Simmer for 20-30 minutes, stirring occasionally to prevent burning.

​When sauce has reduced, remove from heat and stir in a pinch of coarse Kosher salt.

Sauce won’t be the texture of syrup yet- it will still be a little runny, that is normal.
Set aside to cool and thicken.

(NOTE:  More than likely you'll have some balsamic cherries leftover.  Store them in airtight container in refrigerator for up to one week.  Perfect to top on salmon or lamb!)

For the kangaroo steaks:
Before cooking the kangaroo steaks, pat dry with paper towel.

Rub the steaks with a little bit of olive oil. Salt and pepper each side.

Add kangaroo steak(s) to a medium frying pan over medium high heat. Cook for 4 minutes then turn them around and cook for another 4 minutes. If you like your meat to be rare, cook these steaks for about 6-7 minutes total.

Add a little bit of butter in the last 3 to 4 minutes of cooking.

Remove the steaks from the pan and let them rest for 2 minutes.  

Serve with roasted vegetables and salad (as pictured).
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Love kangaroos?  
Love to color?  
Check out this fun
​Kangaroo Coloring Book
​available on Amazon.
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Grouper Matecumbe (30 Minute Meal)

11/9/2022

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This Grouper Matecumbe recipe is so easy and ready in 30 minutes. Inspired by a dish I tried at The Fish House in Key Largo, Florida (and even featured on Food Network!).  It’s loaded with vibrant flavors that are surprisingly, satisfyingly delicious together - beautiful tomatoes, onions, garlic briny capers, bright lemon, and fresh basil. ​
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**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
NOTE:  This post was originally published July 2017; updated November 2022.
A few years ago, my late husband and I vacationed in the Florida Keys. We stayed in Islamorada. One of the days, we visited the John Pennecamp State Park. When we were leaving the park, we asked one of the Rangers for a recommendation of where to eat. She recommended The Fish House.

We both ordered the Grouper Matecumbe. You can read all about our experience at The Fish House in this post.
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Grouper Matecumbe
Yields 2 servings
Ingredients:
2 grouper fillets
1/2 medium onion, chopped
2-3 garlic cloves, minced
2 teaspoons capers
6 San Marzano tomatoes, chopped (or tomato of your choice)
5-6 basil leaves, julienned
1/2 lemons juiced and zested
1 Tablespoon + 1 teaspoon olive oil (I used lemon olive oil)
Salt and pepper
​
Directions:
For the Matecumbe sauce:
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.
​

For the fish:
Heat 1 Tablespoon olive oil in frying plan. Season fish with salt and pepper. Fry 2-3 minutes on each side. Top each fillet with 1/2 the sauce.
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I paired it with Baked Mashed Potatoes and a Fig, Pear and Pistachio Salad.
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​Turkey Avocado Burgers (Gluten Free)

10/19/2022

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This easy healthy turkey burger recipe with avocado, sprouts is a must! It's gluten free!
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This healthy turkey burger recipe is one you’ve got to try! Not only is it a healthier take on a traditional burger with the use of turkey, but it’s also just loaded with flavor yet contains simple, wholesome ingredients.
Turkey Avocado Burgers
Yields 4 large burgers or 8 sliders

Ingredients:
1 Tablespoon butter
1 Tablespoon olive oil 
1 lb. ground turkey
1 firm but ripe avocado
1 clove garlic, chopped
1 small onion - grate or chop finely
1/3 cup gluten free Panko breadcrumbs (substitute Keto friendly breadcrumbs to make Keto-Friendly)
1 egg
1/4 teaspoon dried rosemary
salt and pepper
4 gluten free buns (substitute Keto bread to make Keto-Friendly)
Sunflower sprouts (optional)

Directions:
To a medium bowl, add egg and whisk.  Add remaining ingredients and toss being careful to not mush the avocado.  Shape into 4 large patties or 8 small sliders.  Season with salt and pepper.

Melt butter in large frying pan.  Add olive oil.  Place turkey burgers in pan for about 4 minutes on each side or until inside of burger reaches 165 degrees.

Serve on gluten free bun with sprouts and mayo or your choice of condiments.
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Related Recipes
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Latvian Stew from Gentleman in Moscow

7/24/2022

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​**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
​When I read Amor Towles' "A Gentleman in Moscow a few months ago, I was quite taken with this line ~ Count observes: “The onions thoroughly caramelized, the pork slowly braised, and the apricots briefly stewed, the three ingredients come together in a sweet and smoky medley that simultaneously suggests the comfort of a snowed-in tavern and the jangle of a Gypsy tambourine.”
​
I looked it up and found out that it is called Latvian Stew. I was able to find a recipe on the internet on the Book Club Cookbook website.

Here's my version. I basically cut the recipe in half, omitted the prunes and added some herbs/seasonings. 
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Keto Barbecue Chicken Pizza with Avocado Ranch Drizzle

9/13/2020

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A few days ago, I asked on my Facebook page for inspiration for what sauce to put on pizza other thank tomato sauce and pesto as I had just made Keto chicken pizza crusts.
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​**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**
I got tons of suggestions, like blue cheese sauce (this definitely sounds interesting and will have to try it in the near future), mashed up avocado w/ olive oil and spices, olive oil and garlic (several people suggested this one), Alfredo sauce, barbecue sauce (quite a few suggestions for this one as well), salsa, roasted red pepper sauce, ranch, red onion jam, enchilada sauce, fig jam, sliced tomatoes, and white clam sauce. 
I felt like having pizza for lunch today, so I went to the suggestions to see what to make.  I had just done some batch cooking yesterday and one of the dishes I made was Pinchos Morunos Chicken so I decided on the barbecue sauce for the base, added mozzarella, the chicken, red onion.  And then when it came out of the oven, I drizzled avocado ranch dressing.
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It was absolutely amazing.  All of the flavors just melded together.
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I'll definitely be making this combo again.

Have you ever tried barbecue sauce on your pizza?  What do you like to put for sauce on your pizza?  Let me know in the comment.
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    Linda Roisum

    Chief taste-tester and food finder

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