The tenderloin is found under the breast of the goose. If you trim the breast away from the bone carefully, you will find the small tenderloin muscle on the back side of the breast. It will pull away easily and you can set it aside to cook fresh! Here’s my Snow Goose Tenderloins recipe. Ingredient amounts will depend on how many tenderloins you have. I had maybe half a pound.
Ingredients:
½ pound snow goose tenderloins, cleaned & checked for shot
1 teaspoon All-Purpose or Steak seasoning
1 T Olive oil (More or less, enough to coat each tenderloin)
1-2 T Duck fat
Instructions
Place the tenderloins in a bowl and toss them with olive oil and your favorite all-purpose seasoning. I used Misty’s All-Purpose seasoning, but you can just use garlic powder, salt, and pepper if that’s what you have on hand. Let the meat marinate in the oil and seasoning for about 10 minutes while you prepare the pan.
In a skillet, heat a tablespoon or two of fat. I used duck fat, but vegetable oil will also work.
When the pan is hot, place the tenderloins in the hot oil in a single layer, with space between the pieces. Don’t over-crowd the pan. You want them to brown quickly without overcooking. Turn the pieces once or twice until they are browned and place on a paper towel to drain. Serve immediately before they cool!
If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page.
Also try my Snow Goose Breast recipe. Be sure to follow me on Facebook and subscribe to my YouTube channel for more recipes!
Snow Geese are a common sight in Nebraska late winter/early spring. Millions of them migrate through the state on their way to someplace else. In some areas of the state, hunting without a bag limit is allowed to control their increasing numbers. Maybe that’s why Snow Geese are not a popular wild game food here in Nebraska, but they are delicious! Snow Goose meat is a dark red meat similar to duck. I cook it almost like a steak, with steak seasonings and medium-rare. Here’s my recipe:
Snow Goose Breast
Ingredients:
4-6 Snow Goose Breasts (skinned, cleaned and checked for shot)
2 t. Steak or All-purpose seasoning. (or blend your own onion powder, garlic powder, salt and pepper)
2 T Olive Oil
2 T Duck Fat or cooking oil
Instructions:
Preheat oven to 400◦ Fahrenheit.
Trim any remaining fat and silver skin or connective tissue from the breasts. Tenderize the breasts by pounding them with a meat mallet or a rolling pin to break down the tissue. Then place in a large bowl or Ziploc bag. Add olive oil and seasoning and toss to coat each piece evenly. Allow to marinate in the seasoning for 15-20 minutes.
Heat the duck fat in a cast iron or oven-safe skillet until hot. Place the breasts in the hot pan and sear both sides until browned. Place the pan in the preheated oven for 8-10 minutes. Carefully remove pan from the oven. Place the goose breasts on a cutting board and allow to rest covered with foil for 5-10 minutes. Breasts will be about medium rare. Increase or reduce oven time according to your preference for more or less rare meat. (Always use caution with undercooking wild game.)
Slice and serve!
If you try this recipe, please let me know in the comments, or on my Susan by a Thread Facebook page. you may also like my Snow Goose Tenderloins Recipe.
Be sure to follow me on Facebook and subscribe to my YouTube channel for more recipes!
Turmeric Milk goes by a few different names, Golden Milk, Turmeric Tea. I think you could even call this a Turmeric Latte if you were so inclined. No matter what you call it, Cozy Hot Turmeric Milk is a great warming drink for a cold winter day! Filled with warming spices, this is the perfect cup to go with a blanket and a good book while you stay at home and wait out the storm! A hot cup of turmeric milk is a great way to relax in the evening before bed. This simple, yet incredibly delicious and beneficial drink is a must try!
If you try this recipe, please let me know in the comments here or on my Susan by a Thread facebook page. Please share your ideas and creativity with making this recipe your own! You can also watch the YouTube short video of how I made it here. And while you’re there, don’t forget to subscribe to the Susan by a Thread YouTube channel!!
Ingredients:
2 cups of Oat Milk
½ t ground turmeric
½ t ground ginger
¼ t ground cardamom
1/8 t ground black pepper
1 t honey
Instructions:
Warm the oat milk in a small sauce pan. Add the spices and stir briskly until well combined. Add the honey and stir. Allow the mixture to simmer for 10 or 15 minutes, stirring occasionally, until the milk is a lovely turmeric golden yellow color. Pour your turmeric milk into your favorite mug, using a spoon to strain out most of the spices. Enjoy your Cozy Hot Turmeric Milk!!
Croutons are so easy to make! And made fresh, they are worlds better than the dry stale packaged ones you get in stores. I used homemade bread and plant-based butter, but you can use your favorite kinds of bread and butter, it will turn out just fine! You can also experiment with the seasonings. If you don’t have dill, try it with just garlic, salt and pepper. Or use your favorite all purpose seasoning.
Here’s a link to the YouTube video short for this recipe.
If you try this recipe, let me know how it turned out in the comments here, or on my Susan by a Thread Facebook page!
Ingredients:
4 cups Leftover bread cut into ½ inch cubes (or whatever size you like)
Half stick of plant-based butter
¼ t garlic powder
1/8 t salt
1/8 t ground black pepper
¼ t dried dill ¼ t onion powder
Instructions:
In a small sauce pan, combine the butter, garlic powder, salt, pepper, dill, and onion powder. Heat on low until, stirring occasionally until the butter is melted and well mixed with the seasonings.
Add the bread cubes to a bowl and pour in the melted butter mixture a little at a time, toss with a spoon between additions. Be gentle, you don’t want to break up the bread cubes.
When bread cubes are evenly coated with the butter mixture, spread them out on a baking tray and place in a 350 degree oven for 15-20 minutes until they are toasted, golden brown, and as crispy as you want them to be. Flip them with a spatula every 5 minutes or so to toast evenly on all sides. Keep a close eye on them so they don’t burn.
Remove from oven and allow to cool completely. Serve on your favorite salad!
Experiment with making your own seasoning blends! Keeping the basics on hand gives you lots of options for seasonings you can whip up as you need them rather than spending a lot of money on spice blends you may use once or twice a year. If you have food allergies, seasoning blends can also contain problematic ingredients, so be sure to read labels–or make your own! Use this recipe as a starting point. Be creative and adjust the measurements. Add or omit ingredients based on what you have in your pantry right now. Give it a try and let me know how it goes!
Ingredients:
1 T Chili powder
1/4 t Ground cumin
1/2 t Dried thyme
1/2 t Onion powder
1/2 t Garlic powder
dash of Cayenne (or more depending on your level of bravery!)
1/2 t Dried oregano
1/2 t Paprika
Instructions:
Combine all ingredients in a small airtight container or simply add them to your Cajun recipe as you go!
Jambalaya is a traditional dish in Louisiana. It’s easy to make and very adaptable to both an Alpha-gal diet, as well as the ingredients you have on hand. In this recipe I use chicken, turkey sausage, and shrimp, but you can swap out any combination of proteins that you have in your fridge right now. Use up leftover chicken, or the other half of the onion you used making dinner last night. I usually have some Cajun seasoning on hand, but in a pinch you can make your own using spices you already have in your cupboard. Cooking is about being creative and resourceful. Use what you have and make it delicious!
See the YouTube Video of the Jambalaya recipe here
Ingredients:
2 T Olive oil
1 Medium onion, chopped
4 Stalks of celery, chopped
2 Bell peppers, chopped
3 Cloves of garlic, crushed & minced
1 lb Turkey smoked sausage, sliced
1 lb Leftover chicken, deboned, cut into bite size pieces
1 lb Peeled and deveined uncooked shrimp
1-2 teaspoons of Cajun seasoning (to taste) or make your own with this Cajun Seasoning Recipe
2 cups White rice
4 cups Chicken or vegetable stock
Salt & pepper
Instructions:
In a large pot, sauté the onions in the olive oil. Add the celery and peppers, sauté for a few minutes. Season with salt and pepper. Add the garlic and stir for 30-40 seconds. Add the sausage and allow to cook until it begins to brown, stirring occasionally. Stir in the cajun seasoning. Season with salt & pepper.
Stir in the rice and then pour in the chicken stock. Bring to a boil. Reduce the heat and cover the pot. Allow to simmer for 10 minutes, then remove the lid and add the chicken and shrimp. Replace the cover and continue to cook the rice for 10-15 more minutes or until the rice is tender and the liquid is absorbed.
Remove from heat, stir the mixture and serve!
Serves 4-6 people depending on portion size
Banana bread is a favorite at our house. So are bananas, but there are always a couple that we can’t finish before they are overripe. Banana bread is a great way to use those bananas.
When you first find out that you have a food allergy like Alpha-gal Syndrome, it seems like you can’t eat anything. But you can. With a little creativity, most recipes can be adapted. This banana bread recipe uses vegetable oil and oat milk to make it alpha-gal safe, and delicious! Feel free to use regular milk if you don’t need to avoid dairy.
Here’s a link to the YouTube video short.
If you try this banana bread recipe, please let me know in the comments here, or on my Susan by a Thread Facebook page!
Banana Bread Recipe
Ingredients:
1 ¾ c flour
1 ½ t baking powder
½ t baking soda
1 t salt
½ t cinnamon
½ c sugar
½ c brown sugar
½ c vegetable oil
2 eggs
1 cup of mashed ripe bananas
2 T Oat Milk
2 t. vanilla extract
½ c chopped pecans or walnuts
Instructions:
In a small bowl, combine the flour, baking powder, baking soda, salt and cinnamon. Set aside.
Add the sugars and oil to a mixing bowl and mix on medium until combined. Add the eggs, bananas, oat milk and vanilla extract until well combined. Slowly mix in the dry ingredients. Stir in the chopped nuts.
Lightly coat a loaf pan with pan spray or oil. If desired, place a sheet of parchment paper in the bottom of the loaf pan and spray the paper as well. This will ensure that the bread will release from the pan easily after baking.
Pour the batter into the loaf pan, spreading evenly. Bake at 350◦ fahrenheit for 55-60 minutes. Bread is done when a toothpick inserted in the center comes out clean. Remove pan from oven and allow to cool for 10-15 minutes. Remove the bread from the pan and place on a cooling rack to cool completely. The bread will slice best when fully cooled, but if you can’t wait, put some butter* on a warm slice and enjoy!!
*Alpha-gal safe note: I use Country Crock plant based butter, use your favorite plant based butter if you are sensitive to dairy butter.
The Tomato Challenge!
We’ve been eating a lot of salads lately. It’s January, and the New Year’s let’s eat healthier this year resolution is still relatively fresh. Plus, my kitchen hydroponic garden is having a bumper crop of lettuce at the moment. So I sent my husband, Larry to the store to buy a couple of tomatoes for a salad. Ever the over achiever, he went to Sam’s club and came home with a box of 10 tomatoes. I don’t know about you, but if I buy 4 tomatoes at the grocery store, I’m lucky if we get through 2 or 3 of them before they go bad. But here I was holding more than twice that many tomatoes. I could probably have used them all up at once in a homemade marinara sauce, but the thought of coming up with enough separate meals to get through all of them before they spoiled seemed like a fun challenge. So, without a real plan in mind I decided to include tomatoes in one meal a day until they were gone, hopefully being eaten, and not thrown into the compost because they overripened waiting to be used.
The result is 5 quick and easy tomato side dishes that you can make at home!
You can see The Tomato Challenge video here on YouTube. Don’t forget to hit the subscribe button to see more of my videos!
Apha-gal syndrome note: Tomatoes are alpha-gal safe, meaning that they don’t have the alpha-gal sugar allergen. BUT, they are a high histamine food. Histamines play a part in the body’s defense against allergens. While I can eat tomatoes just fine without causing a reaction, I avoid them if I am actively reacting to something else. Some people with Alpha-gal syndrome who have coexisting conditions like Mast cell activation syndrome may need to avoid high histamine foods. Every individual reacts differently to different foods. It’s important to learn your own tolerance levels.
Let’s get this Challenge Started!
Day 1
Tomatoes left: 10
Okay this one may seem like I took a gimme, but salad was the main reason for the tomato errand in the first place. So I pressed on with the salad. From my kitchen garden I cut some buttercrunch lettuce, some paris cos lettuce, some beet greens, dandelion greens and microgreens. I tossed them with some red cabbage, red onion, cucumber, dried cherries, some feta cheese, and yes, 2 red tomatoes! A major snow storm was blowing in that day, so I had a pot of homemade chicken noodle soup simmering on the stove all day to go with the salad. Soup & salad and the first day of the challenge was in the books.
Day 2
Tomatoes left: 8
Recipe: Stewed Zucchini, Yellow Squash & Tomatoes
The weather added a twist to my challenge. The snowstorm dumped over a foot of snow and we, along with all of our neighbors, and our little rural town had our work cut out for us to dig out from under it. So, the Tomato Challenge recipes had to use only ingredients that I already had on hand. Lucky for me I had a zucchini, and a couple of yellow squash in my refrigerator. This recipe is a variation on the way my mom always cooked zucchini, which we had in abundance in the summer.
First, I scalded and peeled three tomatoes. Rather than do this, you could also toss all of the veggies in olive oil and char them in a hot oven. The tomatoes would peel just fine and you would be adding another layer of flavor to the dish. If you try that, let me know how you like it!
The vegetables are sauteed along with some onion, garlic, and crushed red pepper. Then they’re stewed in tomato sauce along with some honey and balsamic vinegar until they are tender and the sauce has reduced and thickened. A topping of parmesan and mozzarella cheeses finishes off the dish. I used Violife vegan Mozzarella shreds, but you can use whatever cheeses you prefer.
Larry cooked some chicken on the smoker and I baked some potatoes to go with this hearty side dish.
Day 3
Tomatoes left: 5
On Day three we were able to get out of the house. We had a late lunch in town, so a light meal for dinner seemed appropriate. I sliced 2 tomatoes and some fresh mozzarella cheese. I harvested a couple of basil leaves from my hydroponic garden and sprinkled them over the top along with some salt, pepper, and olive oil. I didn’t have time to make a balsamic reduction to drizzle with the olive oil, but if you do, that’s the way to go! In keeping with our light meal idea, we served this caprese salad with some shrimp cocktail along with some cheese and crackers. Great movie night meal!
Day 4
Tomatoes left: 3
By the evening of day four the remaining three tomatoes were looking pretty ripe, and maybe a little weary of the wait in line to be used. What better way to bring back memories of warmer days, than to have a light and summery BLT for dinner. Well, let’s make that a TBLT. If you can eat pork bacon, there’s nothing better for this sandwich. For me, though, it has to be turkey. I will, however, let you in on the secret to great turkey bacon which I learned from my friends in the Alpha-gal On A Dime Facebook group. Are you ready? It’s duck fat. That’s right, duck fat. If you have it or can get it, a little duck fat in the skillet before you add the turkey bacon is the key to making really good turkey bacon. Did I mention that it’s healthy? No, I did not. Because it isn’t. Who eats bacon for health reasons? Turkey bacon is never going to be as good as real bacon, so don’t bite into it thinking it will. But truly, that little extra that the duck fat gives it makes all the difference. Try it!! If you do try it, let me know in the comments or on my Susan By A Thread Facebook page!
Okay, so that’s the bacon. I grabbed a few leaves of lettuce from the garden and sliced the tomatoes. I had some sourdough bread, so I buttered the bread, brushed my griddle with the remaining duck fat from the bacon pan, and toasted the bread on the grill. Then a quick stacking of ingredients, bread, mayo, lettuce, bacon, tomato, salt & pepper creates a masterpiece of a BLT. Delicious!!
Day 5
Tomatoes left: 1
Recipe: Fresh Pickled Tomato & Cucumber salad
If you haven’t noticed a theme developing of dishes reminiscent of warm summer days, well, you should. It was cold and snowy in Nebraska. We needed some (imaginary) summer. To use up the last tomato I put together a fresh pickled tomato and cucumber salad. It’s so easy and refreshingly good as a side dish to a comfort food meal.
Chop the vegetables into uniform sized pieces and place in a small bowl. Add the onion and dill. Stir in the vinegar and honey, then season with salt and pepper and set it aside to marinate while you prepare the rest of your meal. I had a couple of slices of cooked turkey bacon left over so I crumbled those into the salad as well. I recommend waiting to add the bacon until just before serving so it doesn’t get soggy in the marinade. I served this as a side dish along with homemade macaroni and cheese and turkey smoked sausage.
That wraps up the challenge! You can find all of these recipes on my blog, the link is in the description. Please take a moment to subscribe to my channel! If you try any of these recipes, let me know how it turned out in the comments, or on my Susan By A Thread Facebook page.
Thanks for stopping by my blog! I hope to see you again soon. Until next time, Live, Eat, and Travel Safe!
This is the 4th recipe in the Tomato Challenge. Read the Tomato Challenge Blog Post.
You can watch the Tomato Challenge video here.
Ingredients
2 ripe tomatoes, sliced
2 large lettuce leaves tear to fit bread
4 slices of Oscar Meyer Turkey bacon
1 T Duck fat, or vegetable oil
2 slices of sourdough bread
1 T Country Crock plant butter
1 T Mayonnaise
Instructions
Prepare vegetables as directed above. Add the duck fat to a large skillet and heat on medium until melted. Add the slices of turkey bacon to the pan and cook on medium heat, turning occasionally until crispy and well browned on both sides. Remove from bacon from pan and place on paper towels to drain off the excess fat. Using a pastry brush, pick up any remaining duck fat from the skillet and brush onto a griddle. Preheat the griddle to toast the bread. Spread the plant butter on one side of each slice of bread and place on the heated griddle. Brown the buttered side as desired. Flip bread and warm the other side for a minute or two.
Assemble the sandwiches. Spread mayonnaise onto the bread, layer on the lettuce, bacon, and tomato. Season the tomato slice with salt and pepper, top with the remaining slice of bread.
Serve with Tomato Cucumber Salad
This is the 3rd recipe in the Tomato Challenge.
Read the Tomato Challenge Blog Post here.
Click here to see the Challenge video
Ingredients
2 ripe tomatoes sliced in ¼ inch slices
1 ball of fresh mozzarella cheese sliced in ¼ inch slices
2-3 large leaves of fresh basil
Extra virgin olive oil
Balsamic vinegar
Instructions
Arrange tomato and cheese slices on a plate or tray, alternating tomatoes and cheese until they are all placed in a line.
Stack the basil leaves and roll them into a “cigar” shape. Slice thinly to make ribbons of basil. Sprinkle basil ribbons over the tomatoes and cheese.
Drizzle with olive oil and balsamic vinegar
Season with salt and pepper
Serve as a light refreshing side dish, or add to a charcouterie board.
