{"id":595,"date":"2012-01-11T18:48:55","date_gmt":"2012-01-12T00:48:55","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=595"},"modified":"2012-03-04T21:41:37","modified_gmt":"2012-03-05T03:41:37","slug":"minty-bison-peas","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=595","title":{"rendered":"Minty Bison & Peas"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Here’s a Canadian twist on an Indian standard that’s normally made with ground lamb. Though the ingredient list looks a tad lengthy, fear not; most are relatively common spices added in a single step.<\/p>\n

Time: 45 minutes<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients:<\/strong><\/p>\n

1 tablespoon extra virgin coconut oil<\/address>\n
1 large onion \u2013 chopped<\/address>\n
1 \u00bd teaspoons kosher salt<\/address>\n
1 teaspoon chili powder<\/address>\n
2 teaspoons ground coriander<\/address>\n
\u00bd teaspoon turmeric<\/address>\n
\u00bd teaspoon fresh ginger \u2013 grated<\/address>\n
3 cloves garlic \u2013 finely chopped or crushed<\/address>\n
2 tomatoes \u2013 sliced<\/address>\n
1 pound ground bison<\/address>\n
1 small jalapeno \u2013 seeded and finely chopped<\/address>\n
1 cup carrot \u2013 finely sliced or matchstick cut<\/address>\n
1 cup small peas \u2013 fresh or thawed from frozen<\/address>\n
\u00bc cup fresh cilantro \u2013 coarsely chopped<\/address>\n
2 tablespoons fresh mint \u2013 finely chopped<\/address>\n
\u00a0<\/address>\n

Preparation:<\/strong><\/p>\n

Preheat the coconut oil in a deep frying pan or wok over medium heat then add the onions, stirring occasionally for five minutes.<\/p>\n

Add the salt, chili powder, coriander, turmeric, ginger and garlic, stirring for one minute then add the tomatoes, stirring for an additional minute.<\/p>\n

Mix in the bison and cook, stirring often to break up any lumps for ten minutes.<\/p>\n

Add the jalapeno, carrot, peas, mint and cilantro, stirring occasionally for three minutes. Remove from heat and serve immediately.<\/p>\n

Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Here’s a Canadian twist on an Indian standard that’s normally made with ground lamb. Though the ingredient list looks a tad lengthy, fear not; most… <\/p>\n","protected":false},"author":1,"featured_media":593,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/01\/Minty-BIson.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/595"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=595"}],"version-history":[{"count":7,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions"}],"predecessor-version":[{"id":974,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/595\/revisions\/974"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/593"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}