The Catchatarian™ Cookbook & Lifestyle

I have never met a person who does not believe a tomato from your own garden or farmer’s market does not taste far superior to those pale red rock-hard abominations they sell at the grocery store. But did you know that eating locally can help preserve open space and help reduce global warming? The [...]

My mom grew up in Pennsylvania, and she and my grandma used to make the most delightful dish that’s like Chicken Noodle Soup on steroids. Now if you’re following the catchatarian lifestyle you have to make this dish with pheasant or maybe grouse, but of course you can use organic chicken if you can’t get [...]

I can’t believe it took me 41 years to figure out that there’s no need for meat on a sandwich, but such is life. My new favorite sandwich to go with my summer soups is a veggie sub. Mix and match toppings until you find your favorites.

Lettuce

Tomato

Mushrooms

Black Olives

Roasted Red Peppers

Avocado

Red Onions

Cheese ~ White American, Provolone, [...]

4 petit pains, or torpedo rolls, or mini baguettes
1 pound elk steak or hind roast, sliced into bite sized strips
1 green onion, sliced into thin strips
1 sweet onion (preferably Vidalia), sliced into thin strips
White American, Provolone, or Muenster cheese
2 tbs butter or olive oil

In large skillet, melt butter and add onions and peppers and saute [...]

Even though it was 44 degrees this morning, it’s still summer in the Rockies. The late summer days blossom into a penetrating warmth as the monsoonal flow lifts and the days become cloudless and calm.

I’ve become addicted to veggie sandwiches, and the best companion to a sandwich has always been soup. Try this soup when [...]

Recently I went to Lake Powell with some friends and on their houseboat I noticed they had three ginormous cans of corn. I thought to myself, hmm, that’s interesting, I wonder what Red’s planning on cooking up. Later that afternoon I found out. At Lake Powell it is fairly common for people to bring fireworks [...]

This is great with fish cakes.

1C frozen WHITE sweet corn – thawed
1 diced avocado
1/4C chopped cilantro
3T  chopped red onion(sometimes I use green onion)
2T  finely chopped seeded poblano pepper
Juice from 1 lime
1/4t salt

Blooming Grove is an old hunting and fishing club in Pike County, Pennsylvania. My husband used to go there as a kid, and strangely our catchatarian friend we met here in Colorado also used to go there. A friend’s dad used to take the boys camping there and traditionally made this potato dish when they [...]

1.5 pounds ground elk burger

1/2 green pepper, sliced thinly

1/2 yellow onion, sliced thinly

3 8-oz. cans tomato sauce

1 can chopped green chilis

2 T Worcestershire sauce

1 t salt

2 t pepper

1 T cayenne pepper

3 cups whole wheat rotini pasta

1-2 cups water

Brown meat in large skillet. You may need to add some olive oil or butter since elk is [...]

By Rick Parker

For frying mullet, you have to start by cleaning them my way. I cut off the head, then fillet the backbone. This leaves 2 fillets with skin and scales on. Skin it without getting too close to the skin. Most of the “dark meat” is close to the skin [...]