It’s been a summer filled with deer sightings daily.  Today after work there were two more sweet little surprises in our back yard.

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Enjoying dinner.

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So peaceful and relaxed.

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But then…there’s a noise

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It’s those darned dogs!

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Might want to get a move on. If they come out, there will be trouble.

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Don’t have to rush, just slowly, tauntingly stroll away. 

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One last mouthful.  

These babies are adorable, aren’t they?  

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I just wish there weren’t so many of them AND they didn’t like our yard so much.

VEGETARIAN TEFF Stew

Another great grain recipe using Bob’s Red Mill Ancient Grains Teff: mild flavor, nutty, lots of calcium, protein, iron and fiber.

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A long ingredient list but very easy to make. Put on your apron and let’s get cooking.

Serves 6

  • 2 TBS olive oil
  • 1/2 sweet yellow onion, chopped
  • 6 celery ribs, chopped
  • 1 green bell pepper, chopped
  • 2 tsp minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • pinch of red pepper
  • 1 cup Bob’s Red Mill Teff
  • 2 TBS tomato paste
  • 1/2 cup cherry tomatoes cut in half
  • 1 medium zucchini, sliced
  • 3 1/2 to 4 cups vegetable broth
  • 15 oz can cannellini beans (or other favorite bean)
  • 1/4 cup lemon juice
  • 1/4 cup chopped cilantro
  • salt and pepper to taste

Heat the oil in a large high sided pan over medium heat. Add the onions, celery, green pepper and allow to cook for 5 minutes. Add the garlic and spices right down to the red pepper. Reduce heat to low and cook for 1 minute.

Add Bob’s Red Mill teff, stir around and cook while stirring for 2 minutes. Add the tomato paste, cherry tomatoes, and broth. Bring to a boil, cover, reduce heat to simmer and cook for 15 minutes.

Add the zucchini and beans and cook for 10 minutes. Add lemon juice and cilantro. Cook for 3 minutes more, taste for salt and pepper and

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ENJOY!

What wild life do you see in your yard ALL     THE     TIME?!

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