Thursday, 6 February 2014
Beef Stroganoff- hearty simplicity!
Here's yet another deceptively easy crockpot recipe that you can start before work, then come home to the beautiful fragrance of a home-cooked dinner. And you likely have all the ingredients in the house right now.
Beef Stroganoff (in the crockpot)
Prep crockpot liner with a light spray-oil.
2 lbs. beef stew meat, cut into bite-sized cubes
1 can of Golden Mushroom soup, undiluted
1 can drained sliced mushrooms
1/2 small onion, chopped (optional)
salt, pepper,dried thyme
Cook together on "Low" at least 8 hours.
About 15 minutes before serving, stir in:
2 Tbso, flour, stirred into 1/2 cup of sour cream.
Stir the sour cream-flour blend into the stroganoff in the crockpot. Allow to cook together until sides are ready.
Beef Stroganoff is usually served over cooked egg noodles. However, I decided to do this dinner over brown rice. Plated in a large dinner bowl, my side green vegetable is steamed Russian red kale (had it in the freezer, blanched, from the garden last Summer!) over which I drizzled a little vinegar and oil.
Hmm...Beef Stroganoff with Russian Red Kale...
inspired by Sochi 2014???
Posted by Karen
at 09:09 CST
Updated: Thursday, 6 February 2014 09:13 CST
Tuesday, 4 February 2014
Broccoli Cheese Soup
Apparently the gopher saw his shadow, thus 6 more weeks of Winter.
Oh, that we could be so lucky and only have 6 more weeks and not 3 more months, which is what I suspect will turn out to be the fact...
So, I think we need to be reminded of an easy recipe for a hearty soup, Broccoli Cheese Soup. Note that you can substitute frozen Cauliflower for the Broccoli or even choose a Broccoli-Cauliflower blend!
Saute together in a soup pot in 2-3 tbsp. Olive oil:
½ onion, chopped fine
1 stalk of celery, chopped fine
1-2 cloves of garlic, chopped fine
32 oz chicken broth
16 oz. frozen, chopped broccoli
2 carrots, chopped into smaller pieces
Salt, pepper and parsley
Simmer with lid on until the broccoli and carrots are throughly cooked and soft about 30 minutes.
2 Tbsp. Flour mixed in 1 cup of milk
Simmer additional 5 minutes, while stirring.
Then, stir in:
8 oz. shredded cheddar cheese
Pulse with the immersion blender, directly in the pot,a few times to puree some of the soup, especially the larger pieces, leaving smaller pieces intact.
Posted by Karen
at 10:03 CST
Sunday, 2 February 2014
Superbowl Roast Beef Sandwiches
I know it's last minute...
But, here's a quick idea for tonight's game menu. (Remember, you have to work tomorrow so you don't want everyone just eating snacks for dinner!)
Crockpot Roast Beef
Lightly spray-oil the crockpot.
Place a 2-3 lb. round or sirloin tip roast in the crockpot.
Add 1 can of undiluted Golden Mushroom Soup (if you want a thicker gravy)
OR--Add 1 can of undiluted French Onion soup (if you want an "au Jus" type gravy)
Cover the crockpot, cook on low until game time (about 8-10 hours-you can't overcook). Do NOT be tempted to dilute the soup or peek or add any water!
When ready to serve, take the roast out to a platter, allow to rest about 10 minutes, then slice thinly for sandwiches. Return slices to the crockpot and gravy to keep warm until your side dishes are ready.
IF you want a thicker gravy, when the meat is on the platter, whisk in a rounded tablespoon of flour directly into the crockpot juices, until thickened.
how about a vinegar-and -oil or creamy cole slaw (mayonnaise, cider vinegar, salt, pepper, onion powder, dillweed)
maybe some "doctored up" smokey baked beans?
and "cheesy potato casserole" (those boxed potato casseroles are not a bad idea and when you sneak in some kale or spinach, they'll never know)
Have a great Game Night!
Posted by Karen
at 09:30 CST
Updated: Tuesday, 4 February 2014 10:09 CST
Saturday, 25 January 2014
One more delicious way to use canned salmon (and increase your intake of protein, omega 3 fatty acids, B and D vitamins, calcium and selenium)...
Even "non-fisheaters" will love these patties which crisp up very nicely with their super light coating of cornflake crumbs, pan-fried in olive oil.
Keep the last 3 posts in mind when you are looking for those family favorites during meatless Fridays in Lent.
makes 6 patties
Saute ½ small onion and one stalk of celery, chopped finely, in 2 tbsp olive oil. Allow to cool.
Place 2 cans (7.5 oz or one 15 oz) of Red Sockeye or Pink Salmon in a bowl, draining excess water off first.
Add to the bowl with salmon:
Onion and celery, prepped as above
2 Tbsp. Mayonnaise
1/3 cup of corn flake crumbs
1 Tsp. Dried Dillweed
Ground black pepper
Combine these ingredients, breaking up the larger, soft bones, with your fingers or spoon. Form into 6 patties, and then lightly dredge each patty into an additional small amount of cornflake crumbs, to coat both sides of each patty. Note this is really lightly done with only about a Tbsp of crumbs used in total on the 6 patties.
Cook immediately or cover and refrigerate until ready for use.
Fry patties in a skillet with 2-3 tbsp olive oil, turning once, about 5 minutes on each side over medium high heat to cook to an interior temperature of 155 degrees (until inside is light pink and fully cooked.)
Serve with a dipping sauce of mayonnaise, lemon juice and dillweed, or a prepared sauce such as tartar sauce or other dipping sauce of your choice. Round out the meal with a great salad or coleslaw (I have a slaw with shredded red cabbage, broccoli and carrots) and maybe some greens like the steamed, chopped spinach which I've sprinkled with a little cider vinegar.
Posted by Karen
at 08:59 CST
Thursday, 23 January 2014
Sticking with the salmon theme from last post...maybe you didn't have a salmon filet in the freezer, but you have this instead:
If so, then why not try this recipe for salmon loaf, made like a meat loaf but with canned salmon instead-- still packed with omega 3 fatty acids, protein, B vitamins and selenium!
(serves 2-3, easily doubled)
Prep a pyrex or glass pan with oil, Preheat oven to 350 degrees.
In a mixing bowl, combine the following:
2 small (7.5 oz) cans of Red Salmon, with the juice, break up the chunks into pieces
½ cup each, finely chopped onion and sweet pepper (green, yellow, red or combination)
½ cup breadcrumbs (or corn flake crumbs, if wheat sensitive)
Seasonings: dried dillweed, ground black pepper or lemon pepper.
Mix together and form into a loaf.
Bake at 350 degrees about 45-50 minutes (if doubling, then allow 1 hour.)
Let sit about 5 minutes before cutting and serve with a dipping sauce—your own blend of mayonnaise, lemon juice and dillweed-- (or bottled Ranch or Green Goddess dressing or tartar sauce?)
Posted by Karen
at 07:49 CST
Tuesday, 21 January 2014
Easy Poached Salmon
Topic: Education and Values
The Arctic Blast is back! And I'm sure by looking at the weather maps, that wherever you are reading this, .you may be affected too.
This awful weather is a huge burden on your body through direct physical effects of being outside and exposure to the risks of cold temperatures and an icy, accident-promoting landscape, and physical activity that is necessary to perform in the cold weather. But it is also hazardous to you indirectly because of the psychologic stress that unpredictable weather produces, not knowing if you can get to work, wondering about your elderly relatives' safety, concern for your family and pets--and importantly, not being able to predict or control any of it! Every aspect of your body is affected from your immune system, making you more susceptible to infection and lowering your response to fighting cancer, to your heart and circulatory system, making you more susceptible to hypertension and cardiovascular disease.
So, how about an easy dinner filled with protein, omega 3 fatty acids and a bonus of B vitamins and selenium?
Easy Poached Salmon
(in the microwave)
Select a salmon filet, allowing 6 oz. per serving.
Place in a shallow pyrex or glass pan.
Mix 1/2 lemon juice and 1/2 water, sufficient to fill pan to1/2 height of the thickest part of the salmon.
Sprinkle liberally with dried dillweed.
Microwave on high for 4 minutes, then check the fish. The exact time will depend on the size and thickness of your filet. It is done when the fish is completely pink and easily separates with a fork (flakes). Notice the color difference between uncooked and cooked.
Now serve with some colorful vegetables (salmon with spinach is always a winning combination!) to round out this appealing dinner.
Posted by Karen
at 10:31 CST
Updated: Thursday, 23 January 2014 07:49 CST
Saturday, 18 January 2014
No...not a misspelling. We're making ...FLAMMKUCHEN.
Today I'm sharing a very easy recipe for what may look like pizza, but isn't.
This is a casual dish served in the region between France and Germany and yes, I know it looks like a white pizza, but it's not.
I was introduced to this casual fare while my son was studying philosophy as a grad student at the University of Freiburg (specifically, Albert-Ludwigs-Universität Freiburg) and I got to make sure he was eating well, of course.
It's usually made and served as an entree for one and people order singly in restaurants, choosing the toppings they want individually. But, for efficiency's sake, I made one large one. It can also be prepared on a grill surface, including your outdoor grill, but it is January in northwestern Illinois, so the oven is today's plan.
So, we have a crispy bread dough (OK, you can use frozen pizza dough here, readily available in any market...rolled thin, then brushed with olive oil and baked for 5 minutes at 425 degrees to crisp it).
On top of the browned crust--I have a 16 inch crust here--add about 4 tbsp. of sour cream and spread thinly over the crust.
Then add cheese--I used 8 oz of shredded Italian blend.
Then add toppings.
Here's where the German/ French connection shows. They will add bits of ham and onion or other vegetables and the seasonings are more traditional French rather than Italian.
I used 2 onions, chopped and sauteed until translucent in olive oil, seasoned lightly with salt, and generously with herbs de Provence.
Then sauteed some red pepper strips (remember, we have packets of these in the freezer from last Summer's harvest, already blanched and kitchen-prepped).
Finally added some sliced green olives. The choices of toppings are your own.
Now return this Flammkuchen to the oven and bake another 12-15 minutes at 425 degrees until the cheese is melted and browned.
This is a perfect choice for a casual, but continental, dinner with your choice of beverage and a great movie!
Posted by Karen
at 15:55 CST
Updated: Saturday, 18 January 2014 16:18 CST
Friday, 10 January 2014
Herbed Ground Beef Stew over Polenta
It all started with a phone call from my friend and fellow flutist, Mary.
I was browning some ground beef, thinking about making some crockpot beef recipe and waiting for inspiration, when the phone rang.
"Karen, have you ever heard of making pot roast with rosemary?" Mary asked, explaining her indoor rosemary plant was quite healthy and she'd defrosted some beef, and she was in a cooking frenzy.
"Well, I usually think of rosemary with chicken...or in my rosemary pound cake or rosemary shortbread," I said, walking through the door from the kitchen to the "man treehouse" where my own indoor rosemary plant resides.
And, before I knew it, I'd snipped a couple of sprigs of rosemary and inhaled deeply from the fragrant cut edge.
"I'm sure you can use rosemary in your pot roast recipe,because you've just inspired me to use it in my beef stew!"
And, below you have the recipe for Herbed Beef Stew over Polenta
because one thing I do know about beef and rosemary is that it reminded me of Tuscan inspired roast beef--so, it just had to be served over polenta.
Herbed Ground Beef Stew
(in the crockpot, 6 hearty servings over Polenta)
Prep crockpot with spray oil.
Brown 2 lbs. of ground beef , add to crockpot.
Add the following fresh, chopped vegetables:
2 large carrots
2 stalks of celery
Then add and stir in :
1 can of diced tomatoes with the juice
1-8 oz can of tomato sauce
1 Tbsp. Worcestershire sauce
1 tsp.dried thyme
2 tsp. dried parsley
½ tsp onion powder, ½ tsp. Garlic powder
1 tsp salt
Place 2 freshly cut Rosemary sprigs on top.
Cook on “low” 8 hours. Remove Rosemary before serving.
Serve this fragrant, healthy stew aside a dollop of Polenta.
I used Giada De Laurentis' recipe for “Basic Polenta” for 6 servings:
6 cups of water, bring to boil in a heavy saucepan. Add 2 tsp. Salt and 1&3/4 cups yellow cornmeal. Reduce heat to low and cook, while stirring until thick and tender.
Remove from heat and stir in 3 Tbsp butter, cut into pieces.
Posted by Karen
at 09:46 CST
Updated: Friday, 10 January 2014 10:49 CST
Tuesday, 7 January 2014
The Arctic Blast 2014
Topic: Education and Values
The worst is over for this Arctic Blast and its minus 50 degree wind chills. But it's still sub-zero today (though without the wind, it does feel like a mini-heat wave).
Winter still continues for another two-and-a-half-months and – what do you think the chances are that we'll have an “early Spring”. (We've all seen snow on Mother's Day.) I'd advise everyone to keep your pantries stocked with the staples and the gas tanks full at all times. And, I doubt I'll be abandoning the mega-layers of clothing for some time.
How're the animals doing, you may wonder? Especially the cattle who live "free range"?
Well, here's a photo of the some of the cattle early this morning, after 48 hours of windchills between minus 30 and minus 50 degrees. (My phone camera “failed to initialize” after two photos in the still bitter cold, before I could photograph more. No problem, I shouldn't have left my hand out of my gloves for any longer either.)
They have the three things that cattle need to survive arctic cold: wind shelter, plenty of hay, water.
On our farm, we have several pastures that link together so that we rotate them easily between the pastures. During the time the grasses are growing, usually we move the herd of 60 plus cattle between each 20-30 acre pasture, allowing them to graze it, then move to the next in a process known as “rotational grazing.” Depending upon grass growth, they could be in a pasture one week or three weeks. During dormancy, this might be sometimes only a few days. We round on the animals and pastures twice a day to determine when to move.
But in the Winter, there is no pasture grass to graze, it's under ice and snow. Instead, the hundreds of hay bales that were made from our designated hay fields are served to the cattle, horses, and sheep. “Make hay while the sun shines” is a critical piece of advice that we quote often. We were lucky to get 4 cuttings of hay from some fields last Summer. And, as this Winter is showing, you can never say you have “too much hay.”
Hay (a dry combination of different cut and baled grasses and legumes) is the only feed allowed for Animal Welfare Approved and American Grassfed Association cattle and sheep. It is their natural diet and life-saving in bitter cold, because the digestion process of hay actually creates heat (as opposed to grain which consumes heat and can produce acidosis).
So, in the Winter, we move our cattle to a central pasture and lowlands area. They are still “free range” in this 30+ acre area, but they have natural shelter in a basin area with hills and with plenty of tall trees to provide additional wind protection. And there is a long stretch of clean, free-flowing creek. Even after the last 48 hours of arctic blast, here's a picture of one pool in the creek. The surface may be frozen, but there's flowing water available at the bank, that they are keeping open.
Our cattle eat free choice, not at specified times like in a feedlot, so there are always bales of hay available. They have “group-designated” a particularly wind-sheltered, woody area for ruminating. Incidentally, the herd has a favorite ruminating spot in each pasture, which is always under the trees, winter or summer. Lucky animals—and smart husband—each pasture is delineated to have large stands of trees, so they have the shade protection of trees in the summer.
I'm happy to report no ill-effects observed from this Arctic blast, but I caution everyone to remember, it's still sub-zero and a long time until the grass is green again! The chickens still need to be fed and watered inside their coops, they wisely refuse to freeze their feet. And, every animal that eats hay needs extra hay and water. Every animal needs wind (and rain and sleet!) protection.
And we still need every one of those extra layers of clothing!
Posted by Karen
at 12:48 CST
Updated: Tuesday, 7 January 2014 13:12 CST
Monday, 6 January 2014
And then it got worse...
Topic: Harvest Hills Farm activity
Unbelievably cold this morning--in fact they said on the TV that it's the coldest recorded since 1884. My front porch temperature is minus 19, they say the wind chill is minus 50, that wind has been howling all night and continues, the wind turbine is spinning like a top. I upped the clothing to do chores this morning to : 3 shirts, 2 jackets, leggings, pants and thermal bibbed overalls, logger hat, scarf, thermal gloves, wool socks, and continued grippers on the work shoes. All animals and chickens doing amazingly well, but none are interested in leaving their wind-sheltered positions. That's the secret of their success I suspect.
You are definitely stuck indoors. It's the perfect day to make a pot of Corn Chowder, something kids and adults will appreciate.
You likely have everything in the house and you can SUBSTITUTE almost everything to make it work for you. For instance, in my recipe, I didn't have frozen corn but did have frozen mixed vegetables so that's what I used! No frozen--use canned--or even fresh, just cook them longer.
No ham? Use bacon.
In fact,if you don't have a can of cream-styled corn, you can double your mixed vegetables and run the immersion blender through the pot of soup a couple of times to give it a creamy appearance.
And if you don't have chicken broth, then use vegetable broth!
I think you get the idea--today is a soup day and chowder's a great plan.
In a medium soup pot, start by cooking 2 stalks of minced celery, 1 small chopped onion and 1 cup of diced ham in 2-3 Tbsp olive oil (leftover ham from New Year's Day?)
(No ham? Substitute 4-6 pieces of chopped, cooked bacon-cook this separately and drain off fat, then add to soup pot.)
Now add 32 oz Chicken Broth, 1 diced potato, 8 oz. (1/2 bag) or 1 can of drained corn (or like me, substitute frozen mixed vegetable blend with corn). Add 1 Tbsp. parsley, a little garlic powder, salt and pepper to your taste. Simmer for about 30 minutes until potato is soft.
Add 1 can of Cream-styled Corn and heat through.
If you'd like a thicker soup, you can add 1/2 cup of dehydrated potato flakes.
Posted by Karen
at 08:42 CST
Updated: Monday, 6 January 2014 09:06 CST
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