Here's a quick recipe that's perfect to bring along cold or hot for a buffet...to serve as an appetizer or main course...and suitable for any time of the day or night.

And only a handful of ingredients--how can you not try it?

Feta Cheese and Red Pepper Quiche

Start with 1 9inch unbaked, deep-dish pie shell, your own or pre-made. (Note: if you are trying to minimize carbs, then take a knife and circle the top, eliminating the crust above the lip of the pan).

Preheat oven to 350 degrees.

Prep and dice 1 large red pepper. Toss with 1-2 tsp. Olive oil and roast 8-10 minutes until tender.

In the bottom of the pie shell, place 6 oz. Feta cheese crumbles.

Place the diced red pepper on top.

Whisk together 3 large eggs and ½ cup of milk . Pour over the feta cheese and red pepper.

Season with some freshly ground pepper and herb de Provence, if desired.

Bake at 350 degrees for 1 hour until fully set.

Quiche is excellent hot or cold. You'll love the different texture that occurs because of the feta crumbles.

Posted by Karen at 17:07 CDT

Share This Post

Permalink

The morning was so beautiful when I woke up, I decided it's the PERFECT day for doing a quick little project I've had in mind...

PAINT THE DOOR

I'm a big believer in the mood effects of color and, one thing's for certain--what is greeting you immediately as you approach your house is a door. Now, everyone knows this about the FRONT door, And all of you reading this certainly have a happy, welcoming front entry door.

But, that's for guests, right? You usually come in through a garage or  back door. But, it's still YOUR welcoming to your home. So, match your color to enhance your mood.

My project today was to paint the entry from the outside into our "mud room" where I find myself going in and out several times a day. I also just placed a little bistro table and chairs outside that entry door so an accent door will actually ground my personal wine bar and enhance that mood, too.

So, here goes, I continued with the same accent color as interior doors in the mudroom and the same accent color as my front door. And I am using a high gloss because it's super durable and easy to wash. Another plus is--while I have the paint out, I can inspect my other doors and touch up nicks and scratches of wear (and dogs.)

• clean, then prep surface with a little light sandpaper
• trim out with a small brush
• then paint and let dry

It's SUCH a happy difference from boring white, isn't it? Now, get out and spend literally under an hour of your physical time for a happy ending...or should I say a "Happy entry every time"?

Posted by Karen at 09:24 CDT

Share This Post

Permalink

I really love chopped vegetable and fruit salads but hate the prep work involved. I also don't have any of the vegetables or fruits yet in season in my garden. However, that doesn't mean I can't work around these problems!

How about two quick recipes for “chopped salads” that require very little chopping prep time and can be made with simple ingredients available in any market ???

• Both of these salads together would be a nice little lunch/brunch.

• And, they'd be great company for grilled meats .

• Or, they can make great accompaniments for some spicy beef enchiladas, tacos or fajitas (on low carb tortillas , of course)

Chopped Vegetable Salad-Southwestern style

1- 14.5 oz can of corn, rinsed and drained

1-14.5 oz. can of black beans, rinsed and drained

1 4 oz can of chopped green chilies

1- 14.5 can of petite diced tomatoes, drained*

1 small onion, chopped

2-3 stalks of celery, chopped

Fresh cilantro, chopped – or 1 generous tablespoon of freeze-dried cilantro

(*Note: you don't need the tomato juice in the salad, but don't waste it, reserve it to add into a future soup, stew, etc)

Dressing: Whisk ¼ c. lemon juice, ¼ cup olive oil, 1 tsp. Chili powder, 1 tsp. Cumin, red pepper flakes (optional)

Combine vegetables in a glass bowl. Add dressing and toss, refrigerate to chill thoroughly and toss again before serving.

Chopped Fruit Salad

1 pint of fresh blueberries, cleaned and rinsed

1 navel orange, peeled and sections chopped

2- 4oz.(snack pack size) “No-Sugar -Added” mixed fruit cups, WITH the juice

Combine above in a glass bowl. The juice in the snack cups is sufficient for dressing. Add a few chopped mint leaves for optional flavoring if you'd like! Chill and serve.

Posted by Karen at 09:09 CDT

Share This Post

Permalink

I am always upset by the interlopers on my property--you know, the animals that attack your pets, the rodents that bring disease, the animals that eat the bark off your trees and that eat the roots of your vegetables, but...

They are God's creatures...

so...

while I get terse when the barn swallows make awful mud nests on top of my windows, I grit my teeth...

but then...

I see the new life and wonder...

What reason do I really have to be angry--

these babies are new life...

Posted by Karen at 18:41 CDT

Share This Post

Permalink

It's that time of the year for the berry season.

 I have wild blackberries on the Farm and will share some recipes later in the month. Right now, you may have access to strawberries and other hard-to-clean berries and I'd like to share some food safety information with you.

Strawberries have been implicated in foodborne illness outbreaks through the transmission of hepatitis A (virus) and E. coli (bacteria). And the sources have been US and foreign, processed and fresh. 

Fresh berries are also notorious for molding and having a short half life. Never purchase a carton of fruit where you can see mold on any of the fruit. The food safety rule is the whole container of food should be discarded if mold can be seen on any part of the food in the container.

Ideally, if you want fresh berries, you should:

• know your source (and make sure they practice "Good Agricultural Practices"), 
• make sure you wash YOUR hands before handling them (20 second scrub with soap and water)
• and--rinse your berries with a vinegar-and-water solution.

A University of Florida study showed that a solution of white vinegar, mixed with water in the proportions 1 part white vinegar to 10 parts of water--could reduce both bacteria and viruses on berries.

White vinegar is cheap, no reason not to try this. The berries can  be put into a glass bowl, the solution poured over, then drain the berries in a colander in a sanitized sink--no rinsing--and return to a fresh glass bowl for refrigerator storage. (reminder-don't use metal bowls, specifically not aluminum or copper, with an acid solution).

Thank you to FreeFoto.com and photographer Ian Britton for the raspberry picture.

Posted by Karen at 06:21 CDT

Updated: Sunday, 3 June 2012 07:00 CDT

Share This Post

Permalink

I am so ready for the garden harvest I am anticipating.  I already crave the vegetables that haven't germinated and covet the ones that are mere little shoots and tiny leaves.

This week, I had a craving for greens. I have 2 types of kale and Swiss chard planted and growing but not ready! So, when I wanted kale greens this week, I had to buy them at the market...it was worth it- -

Here's a recipe using chopped kale greens and ground chicken. It's tangy, sweet-sour and if you opt for the red pepper flakes, even has a surprise kick. You "steam wilt-cook" the kale over simmering chicken and wine juices. Sounds good already, doesn't it?

The recipe will easily make 8 side-servings and if you don't want that much, it can be cut in half without a problem. Or--you might be like me and want to eat it for lunch and dinner both.

Kale Greens with Ground Chicken

1 lb ground chicken

2-4 tbsp olive oil

2 large cloves of garlic, minced

Brown together in a large skillet pan.

Rinse, drain a 1 lb. package of chopped Kale greens (about 8 cups packed, if chopping your own)

Season the meat and its juices in the pan with a generous 2 tsp of mixed dried Italian herb blend, freshly ground pepper and Red pepper flakes (optional).

Add 1 cup of dry white wine (Dry vermouth works well for cooking. You can also substitute chicken broth). Bring to a simmer. Add the kale greens on top of the wine and chicken. Sprinkle the greens with 2-3 tbsp. Wine or Cider vinegar and 2 packets of Stevia while then stirring the greens down into the ground meat mixture.

Cover and cook for 20-30 minutes until the greens are wilted and cooked through.

Stir occasionally to advance the greens on the top down lower in the pan to cook. With raw greens you always have a large volume to deal with before they are wilted down.

Posted by Karen at 15:58 CDT

Share This Post

Permalink

It's supposed to get chilly tonight--something like a 50 degree change from Monday's 97 degrees to tonight's low of 48--but that's OK by me.

It gives me a chance to make one more stew in the crockpot. And this stew has all the right stuff--lower carb, high nutrition, probiotics, high fiber...exactly what I need to re-start a good diet after my over-indulgences at the day-long buffet we had at work on Memorial Day. 

 Bratwurst Stew

4 servings

 1&1/2 lb. bratwurst, cut into 1" pieces

1 qt. (28 oz) sauerkraut, rinsed and drained

1-14.5 oz can of diced tomatoes with the juice

1-14.5 oz can of navy beans or blackeyed peas, rinsed and drained

2 cloves of garlic, chopped

1-2 bay leaves (remember to remove before serving)

Combine above in a spray-oil prepped crockpot.

Season additionally to taste with a few shakes of onion powder, ground Allspice, ground black pepper.

Cover and cook on "low" for 8 hours.

Here's a picture before cooking--the liquid in the recipe comes from the canned tomatoes in juice, you don't need to add more.

And after cooking...

It will look something like this and taste great!

Posted by Karen at 12:14 CDT

Share This Post

Permalink

If you're elected to bring dessert to your family get-together this Memorial Day, here's a recipe you might like to try. It's pretty and low carb, too!

Posted by Karen at 09:19 CDT

Share This Post

Permalink

Busy days for Everyone lately...

I hope you'll be able to enjoy a pleasant day in the yard over this Memorial Day weekend. And, if you do, then I'm sure you'll try to do a little cooking on the grill. The meat isn't a problem, but finding healthy side dishes, especially if you're trying to go low carb, can be.

Here's two quick side salads that will happily accompany your grilled beef, chicken, or lamb (or zucchini steaks!)

Cottage Cheese with Tomatoes and Cucumber

1.5 lb. Container of Cottage Cheese

1 large cucumber, peeled, seeded and diced

2 tomatoes, seeded and chopped

Simply mix the above ingredients together, season with freshly ground pepper.

Romaine Lettuce with Hearts of Palm and Tomato

2 large heads of Romaine lettuce, chopped

1 14.5 oz. Can of Hearts of Palm, chopped, drained

Tomatoes- either 2, seeded and chopped, or ½ pint sliced grape or cherry tomatoes

Dressing: 1 part lemon juice to 1 part olive oil, whisked together

Toss ingredients with dressing together—remember the French and toss 40 times!

Posted by Karen at 09:37 CDT

Updated: Friday, 25 May 2012 09:38 CDT

Share This Post

Permalink

To All Mothers: 

Wishing you all a wonderful Mothers' Day. Hope you will have a peaceful day with family...and maybe sneak outside for a little gardening or walk later?

To All their Children (young or adult):

May you always remember that it was your mother who introduced you to unconditional love and caring. And she gave you the knowledge that real love isn't always easy.

Remember, no mother ever raised any child without directly sacrificing something of themselves.

And, may you always honor your mother for that. 

Mothers' Day 2012--Harvest Hills Farm--Outside the porch--the garden's planted and the vines beyond are starting to burst.

Mothers' Day 2012--The little black dots are cattle and calves!

Posted by Karen at 08:58 CDT

Share This Post

Permalink