a good harvest
Blog Tools
Edit your Blog
Build a Blog
RSS Feed
View Profile
« May 2014 »
1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
You are not logged in. Log in
Entries by Topic
All topics  «
Education and Values
Harvest Hills Farm activity
Home Environment
Nutrition and food safety
Friday, 9 May 2014
Mexican Inspired Beef Brisket- indirect grill or oven bake
Topic: Recipes

Who doesn't love Mexican inspired seasonings and flavors? For the recent Cinco de Mayo, I decided to incorporate the flavors into a beef brisket. I was lucky enough to make this on the indirect grill, but easily could adapt it to oven roasting, like we typically make beef brisket. Either way works, understanding that brisket is typically tougher and needs that slow roasting in juices and/or prolonged indrect grill with slicing of the meat thinly. Compare the meat to your usual corned beef brisket preparations for example.

So, here's the recipe and remember, if it's a chilly Spring day when you decide to make this, you can use the oven preparation. Here's a picture of the brisket with the marinade on, before cooking.



 Mexican Inspired Beef Brisket

Beef brisket- about 3 lbs.

Place brisket in a glass /Pyrex baking dish .

Combine together:

1 can (14.5 oz) Rotelo diced tomatoes and green chilis

1/3 cup Salsa Verde

2 Tbsp. lime juice (can sub. Lemon juice if lime not available)

1 tsp. dried, minced onion

½ tsp. garlic powder

1 tsp. chili powder

1 tsp. cumin

1 tsp. salt

Pour the marinade over the brisket, cover with plastic wrap and refrigerate for a few hours.

You can either roast or grill.

To Roast: replace the plastic wrap with aluminum foil, bake covered for 2-3 hours at 325 degrees until tender.

To Grill: remove brisket from marinade and place in the middle of a preheated grill, if gas--using the outer grill bars, middle off, or--if charcoal, then set up for typical indirect grilling using a kettle grill. Close cover and “indirect” grill until internal temperature reaches 145 degrees about 2 hours.

I served this with refried black beans, a garlic vingarette green salad and topped with the typical trio of guacamole, red salsa and sour cream (ok -I used Greek plain yogurt).

Posted by Karen at 09:16 CDT
Updated: Friday, 9 May 2014 09:17 CDT
Share This Post Share This Post
Thursday, 1 May 2014
Easy Shepherd Pie and a New Casserole Dish
Topic: Recipes

I love a bargain!

Especially when you least expect to find one.

I was recently in a "supercenter"--just running in for a couple of last minute staples when this great looking casserole dish caught my eye.

There was a clearance rack of miscellaneous items in the middle of a runway, that I had to walk around in order to get to my printer ink cartridge--I couldn't miss it!

I had to buy it. The price was ridiculously right at under $20. 

I know, I have lots of casserole dishes but look at the lovely design with sturdy handles, and the domed lid and the textured sides and perfect COLOR.

You might think about this as a gift for Mother's Day if you have a mother who loves these kinds of things.  

AND--Here's a great recipe to try in the new casserole dish.


Easy Shepherd's Pie

Prep casserole dish with a little spray-oil.

Make a batch of mashed potatoes separately for your topping (about 2-3 cups depending upon your preference) You can also “doctor” these up by stirring in some shredded cheese.

Start with a large skillet:

Brown 2 lbs. ground beef (grassfed, of course!)

Add and cook together with the beef:

2 stalks celery, chopped

2 large carrots, chopped

1- 14.5 oz can of diced tomatoes with the juice

1 pkt. Lipton Beefy Onion dried soup and dip mix

½ cup of water

2 Tbsp. cider vinegar

Dried or fresh thyme leaves and Herbs de Provence (I sprinkle herbs liberally, you can adjust these to your taste preferences)

Salt and pepper to taste (remember there's already salt in the soup mix)

At the end:

Stir in 1 cup of frozen peas or a “country mix” of frozen vegetables.


Bottom layer is the beef mixture.

Top with mashed potatoes.

Sprinkle a little cheese or parsley, paprika, chili powder for color.


Uncovered at 350 degrees until heated through and the potatoes are lightly browned about 45 minutes.




Posted by Karen at 11:49 CDT
Share This Post Share This Post
Saturday, 19 April 2014
From Antarctica to Ireland in a week!
Topic: Harvest Hills Farm activity

Happy Easter and Happy Spring to Everyone!

 It's amazing how quickly one week of Spring weather can turn "tundra" into greenery--I know there's much more coming, but I thought I'd shoot a few scenes around the Farm to give you an idea about it's annual renewal. 













There are plenty of goldfinches around the backyard...













 And rooster with hens in the barnyard! 














A barn interior ready for Spring! 














Lots of loafing cattle (we're still feeding hay of course, but who can resist an afternoon nap in greening pastures....)













or under some pine trees?













Zoey, our llama, seems up for a photo op!













 The Shepherds love their 'Gator rounds of the Farm














Especially when there are some surprises...


Again, the neighbor's Charolais bull invaded my herd for a one night stand... 

 But he is a cutie...Happy Spring!

Posted by Karen at 15:52 CDT
Updated: Saturday, 19 April 2014 16:03 CDT
Share This Post Share This Post
Thursday, 17 April 2014
Almond Pound Cakes for Adult Easter treats!

Easter is just around the corner...

If you're lucky, your refrigerator is packed with many of these...


Which means you'll be looking for a recipe that uses a lot of fresh eggs, right?

How about a spin on the old tradition of treating the children in your life with sweets and make some Easter treats for the adults by baking a batch of "Mini Loaves of Almond Pound Cake" ?

These delightfully rich mini loaves are terrific with a mug of tea, and I'm sure your friends will be surprised to get a couple of these dropped on their front porch--maybe with a couple of chocolate eggs tucked in too!


 Mini Almond Pound Cakes

(makes 1 tray of 8 mini loaves)


Preheat oven to 325 degrees.

Grind 1 cup of whole or sliced almonds in a mini food processor in divided batches to make 1 cup of finely ground almonds for almond “flour.” You can pre-toast the almonds before grinding for more flavor.

Spray-prep the mini loaf pan (tray with 8 loaf slots) with canola spray AND flour it, or cut parchment paper to line the botttoms.


½ pound (2 sticks) of butter

1 cup pure cane sugar

5 fresh eggs

1 cup of flour, mixed with 1 tsp baking powder

1 cup of almond “flour” (see above)

pinch of salt

1 tsp almond extract

Cream butter and sugar. Beat in eggs one at a time. Stir in flours, salt, and almond extract.

Divide batter between the 8 loaf sections in the tray.

Bake for about 30 minutes until cakes are done, spring back when touched, and inserted toothpick comes out clean.

Allow to rest 5 minutes in the pan before turning onto a rack for cooling.



Posted by Karen at 11:27 CDT
Updated: Thursday, 17 April 2014 11:28 CDT
Share This Post Share This Post
Sunday, 13 April 2014
More Umami
Topic: Education and Values

More Umami

I've kept up the quest for umami this past week, fascinated that my palate is so geared for this “taste.” Umami is supposedly linked to the amino acid glutamate. At least that's a common protein that's identified by scientists in foods that are frequently cited as having this “taste” .

Common foods or seasonings containing this are meats and seafood, soy sauce (and thus many things containing soy sauce like Worcestershire sauce or blends and marinades), mushrooms, anchovies, ripe cheeses.

According to the UMAMI INFORMATION CENTER (visit their website www.umamiinfo.com for much more information!):

What exactly is umami? Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don't recognize umami when they encounter it, but it plays an important role making food taste delicious.

So, I've included a couple more recipes that I've made this week that are “heavily” representative of “Umami”:




Swiss Cheese,Mushroom, Onion and Bacon Quiche 

Saute together in 2 Tbsp olive oil: 1 chopped yellow onion, cook until translucent, add 8 oz. chopped portabello mushrooms and cook until tender.Add about 1 tsp. herbs de Provence mixture, salt and pepper.

Separately, fry or microwave 4-6 pieces of bacon until crisp, throughly drain in between paper towels, allow to cool and then crumble. (Note: the bacon can be optional in this quiche.)

Fill a deep dish, unbaked 9” pie crust with the following:

6 oz. chopped Swiss cheese

Add the mushroom-onion and herb mixture. Add the bacon pieces. 

Whisk 4 fresh eggs together in a Pyrex measuring cup, adding sufficient milk or cream to yield a total volume of 1 and1/2 cups of egg-milk mixture. Pour into the pie shell.

Bake at 350 degrees for about 1 hour until fully cooked and set.

Then there's this pre-season, umami-ladened magic on the indirect grill.





Marinated Pork Tenderloin (with UMAMI inspired marinade)

For the marinade: Combine ½ cup smoky tomato barbeque sauce (prepared or your own), add 2 Tbsp. Soy sauce and 4 large chopped garlic cloves. Coat all surfaces of of the pork tenderloin (large pork tenderloin may be cut in half to fit on the grill)- allow to marinade in the refrigerator for an hour or more)

Prep your Kettle grill for indirect cooking according to manufacturer's instructions (This entails pre-starting charcoal briquets, then piling them on opposite sides of the lower grate, your grill surface placed above the briquets. The food will be cooked with the lid on, placed in the middle of the cooking surface. Heat circulates around the meat.)

May you enjoy your Umami  adventures! 

Posted by Karen at 16:46 CDT
Updated: Monday, 14 April 2014 06:49 CDT
Share This Post Share This Post
Friday, 4 April 2014
Mushroom Bisque--
Topic: Education and Values

Umami /uːˈmɑːmi/, a savory taste,[1][2][3] is one of the five basic tastes (together with sweetsourbitter and salty).

loanword from the Japanese (うま味?), umami can be translated as "pleasant savory taste".[4] This particular writing was chosen by Professor Kikunae Ikeda from umai (うまい) "delicious" and mi (味) "taste". The kanji æ—¨å‘³ are used for a more general sense of a food as delicious.


The above is from Wikipedia and expresses exactly what my taste buds were after this afternoon! 

It's chilly, windy, soup-y kind of Lenten Friday--yes, I'm making fish for dinner, but what I really sought was a healthy MUSHROOM BISQUE

So, here it is:

Mushroom BISQUE

In a soup pot combine the following:

4 large cloves of garlic, chopped

1 medium onion, chopped

2 small carrots, chopped

2 stalks of celery, chopped

3-4 Tbsp olive oil

Cook together until the vegetables are soft, the onion, carmelized.

Add 1 lb. Portabello (or your choice) sliced mushrooms

1 tsp. salt

2 Tbsp balsamic vinegar

Toss together and cook through.

Add 3 cups of water, 1 Tbsp. dried parsley (or equivalent fresh)

Bring to boil and reduce to simmer, cook 10 minutes.

Now, puree with the immersion blender.




Here are your final options to add after pureeing: 

Add 1 cup sour cream.

OR--add 1 additional cup of water

OR--add  3/4 cup of water and 1/4 cup of sherry wine

I added the sour cream. In any case, any  option will still give you a very rich, delicious appetizer soup. Serving size as shown is 6 oz.  














Posted by Karen at 17:00 CDT
Updated: Friday, 4 April 2014 17:30 CDT
Share This Post Share This Post
Friday, 28 March 2014
Frozen Banana "Ice Cream" ?
Topic: Education and Values

I was talking to my sister about our niece who has "way too many" food allergies, since birth.

It just doesn't seem fair. While we were discussing her limitations, which include dairy allergy, Chris went "googling" and found an interesting recipe.

This comes from "One Ingredient Chef" for an iced dessert made from one ingredient: the (frozen) banana. 

Of course we had to try it and add a couple of items to make it "ours" and you, of course, will need to try it once you've read this and will have to doctor it to make it your own as well. (Thank you, One Ingredient Chef for the original plan!) 


  1. Allow 1 fully ripened banana per serving size.
  2. Cut desired number of bananas into 1 inch pieces and freeze overnight until really hard.
  3. Process by pulsing,  frozen banana pieces in a food processor until it looks like this:



Add a a few drops of vanilla (we used about a tsp for 5 bananas).

4. Add (and "pulse" a few times) any desired small pieces of chocolate candy, a couple of maraschino cherries and other flavorings (or not, as desired!)

5. Roll each serving into a ball, with your palms or between two spoons or in a scooper--work quickly as they get gummy in warm palms.

6 .Store servings in a covered container in the freezer.

7. You can even roll the balls into chopped nuts or coconut flakes or --use your imagination!


Here's our final product! Wait'll you taste it--honestly, like ice cream except non-dairy--all fruit with a little personal addition. (I'm wondering if this would work with other fruits, like peaches--might try it this Summer).









Posted by Karen at 16:45 CDT
Updated: Friday, 28 March 2014 21:26 CDT
Share This Post Share This Post
Saturday, 22 March 2014
Corned Beef Hash from St. Paddy's Day leftovers!
Topic: Recipes

I am such a lucky girl--my sister Chris is visiting and loves to cook--

and I had leftovers from a traditional St. Patrick's Day boiled dinner--

you know, corned beef, poataoes, carrots, cabbage... 

So, look what Chris cooked up!

And--here's the recipe!


 Corned Beef Hash

Requires about 1 lb. of leftover corned beef , leftover carrots and cabbage!

Start with the following non-leftovers:

1/2 red bell pepper, diced

1/2 yellow bell pepper, diced

1/2 onion, chopped

Sauté the above

Chop the following leftovers from St. Patrick's Day:

the leftover corned beef (about 1 lb), carrots (1), cabbage (1/3) and add to pan.

(Note: adding potato is traditional BUT we're keeping this lower carb, too!)

Cook on medium high 10- 15 min.  

Add some additional pepper, fresh chopped parsley & salt lightly.



And ...don't you just LOVE this closeup? 





Posted by Karen at 12:11 CDT
Updated: Saturday, 22 March 2014 12:12 CDT
Share This Post Share This Post
Thursday, 20 March 2014
A Veggie Dinner from leftovers?
Topic: Recipes

A Veggie Dinner from leftovers?

Why not? Tonight I had no time, but I had a leftover sweet potato and some baked beans. I also had a frozen package of Amy's vegetarian enchiladas, a nice pre-made-for-one main course.



Of course, if you're not eating “solo” then you really should create your own “Roasted Vegetable Enchiladas” which can be done with no difficulty at all.

All you'll need is some corn (or other whole grain) tortillas, a can of enchilada sauce, and some veggies to oven-roast.

Roasted Vegetables for Enchiladas

Parchment paper to line a baking pan.

Assorted vegetables, fresh or frozen, cut into diced-sized pieces. Suggest: corn kernels, zucchini, onions, bell pepper-any color, potato, eggplant, canned—rinsed and drained—beans,

Put diced vegetables into a mixing bowl. Toss veggies with a couple of tablespoons of olive oil, a few cloves of minced garlic, salt and pepper—until coated.

Spread vegetables on the parchment lined pan and roast at 350 degrees for about 20 minutes until cooked.

Remove veggies back to mixing bowl. Mix vegetables with ½ can of enchilada sauce.

On an open tortilla, place about 2 Tbsp of the vegetable mixture.

Roll the tortilla. Place in a fresh baking pan.

Cover rolled enchiladas with the remaining ½ can of enchilada sauce.

Bake at 350 degrees until heated through.


Sprinkle with your choice of shredded mexican cheese blend. Add sour cream, guacamole, etc.

Add sides—baked sweet potato, plantains, refried beans, baked beans—maybe some cooked greens or cole slaw or green salad--and similar, are all great ideas.

Posted by Karen at 17:59 CDT
Updated: Thursday, 20 March 2014 18:11 CDT
Share This Post Share This Post
Saturday, 15 March 2014
Vegetable Lasagne
Topic: Recipes

I am still craving vegetables and so happy to remember my home-canned foods from last Summer that remain "garden-fresh".

I've been drinking the wonderful Tomato juice cocktail (my piano teacher's recipe that's in past blogs). Last night, I made Vegetable Lasagne and used a quart of my homemade marinara sauce (that recipe is also in past blogs.)

Here's the recipe for Vegetable Lasagne!


Vegetable Lasagne

Preheat oven to 350 degrees, spray prep baking dish.

6 lasagne noodles, cooked

8 oz. shredded Italian blend cheeses

Shredded Parmesan cheese, 2-3 Tbsp.

Saute the following together, until cooked, in 2-3 Tbsp olive oil:

2 carrots chopped, 1 small onion chopped, 4 oz. portabello mushrooms, chopped.

Add 2 oz. chopped black olives.

Open 1 quart of marinara sauce (hopefully your homemade marinara sauce!), pour about ¾ cup sauce on bottom of lasagne pan, then add remaining marina sauce to above vegetables and mix in. Remove from heat.

In a separate bowl combine:

10 oz. chopped fresh spinach, which has been sauteed in 2 Tbsp. Olive oil, with 4 large cloves of chopped garlic and a couple sprinkles of nutmeg

2 eggs

15 oz. Ricotta cheese

1/2 tsp salt , 1/2 tsp. Red pepper flakes

Assemble lasagne as follows:

Layer ¾ cup of plain marinara sauce on bottom of pan (see above).

Layer 3 lasagne noodles.

Layer ½ of Ricotta cheese mixture.

Layer 4 oz. shredded Italian blend cheese.

Layer 1/2 marinara-vegetable mixture.

Layer. 3 lasagne noodles.

Layer remaining ½ of Ricotta cheese mixture.

Layer 4 oz. shredded Italian blend cheese.

Layer remaining 1/2 of marinara-vegetable mixture.

Sprinkle 2-3 Tbsp. Shredded Parmesan.




Bake at 350 degrees for about 60 minutes until set. Remove from oven and let rest for 10 minutes before cutting and serving. 



Posted by Karen at 14:01 CDT
Share This Post Share This Post

Newer | Latest | Older