So...obviously I have not been around in a while. But I know you are not suprised. Currently the farm is in a hold pattern due to the weather and the fact that we just planted grass seed in the cleared 16 acres and are waiting for it to spread. We need to get our tractor up and running again so that we can cut it. It sufferred after a 6 inch rained moved it 30 yards through our lower field.
On to the monthly ingredient...I figured that maybe if I start now I will actually post some recipes this time. Black-eyed peas are one of my favorite vegetables, but I only really eat them one way. Boiled in water or stock with a nice chunk of salt pork served over fresh baked sweet cornbread. MMMM...
I will need to do a little research to find some good recipes and I have every intention of using fresh peas as they are far superior to the mush that comes in a can.
Monday, September 27, 2010
Wednesday, June 2, 2010
Monthly Ingredient - June - Zucchini
I actually love zucchini. I like it best sauteed with some butter, onions, summer squash and a little salt and pepper.
I would love to say that for all of these recipes, I will be using zucchini grown in my garden...but that is just not going to happen.
As far as recipes go, I think I will finally try a zucchini bread recipe and for the rest...well...I'll just have to see what the innernets offer up...
Happy Cooking!
I would love to say that for all of these recipes, I will be using zucchini grown in my garden...but that is just not going to happen.
As far as recipes go, I think I will finally try a zucchini bread recipe and for the rest...well...I'll just have to see what the innernets offer up...
Happy Cooking!
Tuesday, June 1, 2010
Monthly Ingredient Update - Carrots - Curried Carrot Soup
Curried carrot soup was nothing like I expected. As it sat on the stove bubbling away and I could smell the curry with its hint of cinnamon and cloves, I was expecting a sweet dish. And in actuallity, it was...I added quite a bit of salt to it, in order to cut the sweetness of the dish. Plus I added Ritz crackers to give it a little body. I guess in my mind, if I am eating carrots they should have shape (and most of the time some crunch), but looking at a big 'ol bowl of orange I was not so sure. All in all...it was good...but if I have enough carrots laying around to make this, I will make carrots au gratin instead.
Curried Carrot Soup
Ingredients
• 2 tablespoons vegetable oil
• 1 ½ onion, chopped
• 1 ½ tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed
Directions
Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Serve with caramelized onions, sour cream, and/or croutons.
Curried Carrot Soup
Ingredients
• 2 tablespoons vegetable oil
• 1 ½ onion, chopped
• 1 ½ tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed
Directions
Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Serve with caramelized onions, sour cream, and/or croutons.
Monthly Ingredient Update - Carrots - Carrot Cake
Today I will be sharing with you a recipe for carrot cake. I have never made carrot cake from scratch...in fact, I can not even remember the last time I made a cake from scratch...since making it from the box is so easy. After making this particular cake though, I can say with all honesty...I probably will not buy box cake mix again. It was so easy, and very satisfying to know what was going into my food.
This particular recipe is lower-fat than it's original recipe, but still manages to satisfy my sweet tooth. So, without further ado...enjoy:
Carrot CakeIngredients
• 4 eggs
• ¾ cups vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 cups grated carrots
• 1 cup chopped walnuts, plus a handful
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in carrots. Fold in 1 cup chopped walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle with chopped walnuts if desired.
This particular recipe is lower-fat than it's original recipe, but still manages to satisfy my sweet tooth. So, without further ado...enjoy:
Carrot CakeIngredients
• 4 eggs
• ¾ cups vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 cups grated carrots
• 1 cup chopped walnuts, plus a handful
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in carrots. Fold in 1 cup chopped walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle with chopped walnuts if desired.
Sunday, May 30, 2010
Monthly Ingredient Update - Carrots - Carrots Au Gratin
Allow me to introduce you to my new favorite potluck dish...Carrots Au Gratin.
They are delicious. I think that they taste better than au gratin potatoes because they add a sweetness to the dish that potatoes just do not have. The recipe is below. Try it and let me know what you think:
Carrots Au Gratin
Ingredients:
4 1/2 cups sliced carrots
2/3 cup crushed buttery round crackers
3 tablespoons margarine, melted
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
2/3 cup shredded processed cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
They are delicious. I think that they taste better than au gratin potatoes because they add a sweetness to the dish that potatoes just do not have. The recipe is below. Try it and let me know what you think:
Carrots Au Gratin
Ingredients:
4 1/2 cups sliced carrots
2/3 cup crushed buttery round crackers
3 tablespoons margarine, melted
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
2/3 cup shredded processed cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
Thursday, May 27, 2010
Grass
Last night, Doug, my mom and our friend Ron, planted our first batch of grass seed on the cleared 16 acres.
While I was waiting at home for them it hit me just how much this lifestyle if governed by nature. I knew that it was...but it was always a background thought...until now. Now, we have to hope and pray for rain. Not too much and not too little.
I think that as a society we forget just how much nature governs our life. It is true that in the urban life we feel much removed from the weather and in control of what happens in our life...unless it rains on the day of our perfectly planned picnic. But even still we can not escape the rath of a severe storm such as a tornado or hurricane. But it is there...still dictating our lives. If there is not enough rain or too much even, the cost of our food goes up. But with so much processed food in the stores and in our mouths, we just pick something else to eat in order to prevent being inconvenienced.
I think that this removal from nature has taken away our reverence for life in general. If we can't even appreciate all of the detail, work, and even luck that goes just into making our food...how can we even begin to appreciate all that goes into living a life? And how can we begin to show that process the proper respect?
While I was waiting at home for them it hit me just how much this lifestyle if governed by nature. I knew that it was...but it was always a background thought...until now. Now, we have to hope and pray for rain. Not too much and not too little.
I think that as a society we forget just how much nature governs our life. It is true that in the urban life we feel much removed from the weather and in control of what happens in our life...unless it rains on the day of our perfectly planned picnic. But even still we can not escape the rath of a severe storm such as a tornado or hurricane. But it is there...still dictating our lives. If there is not enough rain or too much even, the cost of our food goes up. But with so much processed food in the stores and in our mouths, we just pick something else to eat in order to prevent being inconvenienced.
I think that this removal from nature has taken away our reverence for life in general. If we can't even appreciate all of the detail, work, and even luck that goes just into making our food...how can we even begin to appreciate all that goes into living a life? And how can we begin to show that process the proper respect?
Monday, May 17, 2010
The Garden
I know that I have lamented REPEATEDLY on this site about my lack of skills in the garden.
Drum Roll....I MADE A SIDE DISH FROM MY GARDEN THIS WEEKEND!!!!
I managed to grow a zuccinni and a squash. So I cut them up and sauted them in butter with a few green beans that I had just harvested. IT WAS DELICIOUS!! Even more so because it came from my own garden. MY OWN GARDEN!!
See kids...dreams can come true...just stick with it...don't give up. Oh yeah...and don't forget to fertilize! :-)
Drum Roll....I MADE A SIDE DISH FROM MY GARDEN THIS WEEKEND!!!!
I managed to grow a zuccinni and a squash. So I cut them up and sauted them in butter with a few green beans that I had just harvested. IT WAS DELICIOUS!! Even more so because it came from my own garden. MY OWN GARDEN!!
See kids...dreams can come true...just stick with it...don't give up. Oh yeah...and don't forget to fertilize! :-)
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