Grilled Sausage & Peppers

We are indeed alive!  Our little farmer arrived April 2nd & we couldn't be happier about it!  Life got extremely busy for us quickly.  However, things are settling down & we are getting into a new routine.  I am learning how to really prioritize between naps & feedings.  Cooking is very near the top of the list so hopefully that is a good harbinger for this blog.  We had a fabulous new recipe yesterday!  It's one for the grill (& friends!) -- grilling weather is definitely here.

This recipe comes from Coastal Living magazine (May 2014).  We used Turkey Sausage & I only had red peppers.  It would be a gorgeous dish using a red, orange & yellow bell pepper.  Go for the sherry vinegar without substituting.  I'm pretty sure you will make this recipe again.

Grilled Sausage & Peppers

Makes 4 servings.

2 Tablespoons sherry vinegar

2 Tablespoons honey

1/4 Teaspoon salt

1 (12- to 16-ounce) package smoked sausage

3 red, yellow and/or orange bell peppers, halved & seeded

Preheat grill to medium-high heat.  Combine first 3 ingredients in a medium bowl.  Cut sausages in half lengthwise.  Grill sausages & peppers 4 minutes on each side.  Remove charred skin from peppers, if desired.  Slice into strips.  Cut sausages diagonally into 4-inch pieces.  Toss peppers & sausages in honey mixture, and transfer to serving platter.

We combined it with corn on the cob & potato salad.

Oh, it tastes like summer!!

Still Farming...Our latest favorite salad toppings

Our household is slowing down these days getting ready to gear up for our new little farmer.  Hard to believe we are just around the corner from little overalls & Radio wagons!  Meanwhile, cooking has occurred at the Bacon resident (although a dear mother-in-law has filled in many gaps); however, I have not been experimenting so much in the kitchen but leaning on the old faithfuls.

Our latest salad topping fad is mandarin oranges & toasted almonds on butterhead with Freddie's favorite dressing.  I think I could eat it nearly every day (at least for a while!).  It is so refreshing.

Did I ever show you our best bok choy eater that comes to visit us at market?  Here he is:  Baby Bird :)

Have a great week!  We will post a picture of the new little farmer when he arrives!

Crunchy Granola

This recipe goes along with unprocessing foods.  I'm always looking for breakfast replacements.  My sister always makes this recipe & we love it.  It comes from The New York Times blog Diner's Journal with a few comments of my own.

Crunchy Granola

Yield: About 8 cups

6 cups old-fashioned oats

2 cups mixed nuts & seeds

1 cup dried unsweetened coconut

1 teaspoon ground cinnamon

Dash salt

1/2 cup to 1 cup honey or maple syrup

1 cup dried raisins or other dried fruit

Preheat oven to 350 F.  Combine all but the dried fruit.  Place on a sheet pan & put in oven.  Bake 30 minutes, stirring about every 10 minutes.  Mixture should brown evenly.

Brown = Crunchy

(Dark brown = Burnt, watch out!)

Remove from oven & stir in dried fruit.  Cool on rack, stirring occasionally while the mixture reaches room temperature.  Store in a sealed container & store in refrigerator (I left mine on the counter because I ate it too fast--ask Freddie!!)  The recipe says it will keep indefinitely -- not in my house!

NOTES: I used walnuts, almonds & sunflower seeds.  Next time I want to add flax seed.  I also used dried blueberries because I had some supreme ones on hand -- yummy!  You know we are fans of dried cherries so they will likely make another mixture.  I only used 1/2 cup of maple syrup.  It was sweet enough for us but likely most people would like it a little sweeter.

Sauteed Brussels Sprouts

Please allow me one more post on Brussels Sprouts!  These 'little cabbages' have won a spot on our dinner table.  I posted earlier about roasting them.  We have another way that we enjoy them.



Our daily view!

Prepare fresh Brussels sprouts by chopping off the stem edge.  Peel back the outer layers of each little sprout until it looks fresh (a bit like cleaning green cabbage).  Rinse under water. Slice the sprouts by hand or run them through the shredder blade on a food processor.  Place about a tablespoon of olive oil in a large skillet.  Heat to medium & add sprouts.  Toss & cook until tender, a few minutes.  Remove from heat & pour honey mustard dressing (to taste) over sprouts.  Toss & eat.  We of course use Freddie's Favorite Salad Dressing, which we usually have a flask of in the refrigerator.

Cherry & Sunflower Seed Kale Salad -- #3 Kale Salad

Confession:

I am definitely slowing down on this final stretch to Baby Boy's arrival so bear with me.

I do not plan to forsake our blog but likely the posts will be farther between.

I apologize!

We did enjoy this salad very much.  We have a soft spot for dried cherries as my sister's family lives in Michigan so we get access to the BEST cherries.  The northerners can buy them at Meijer & us southerners (if lucky) can buy them on-line here.  We buy the 4 lb box & you have to buy them in season -- June or July.  However, you can find dried cherries in our groceries stores, too!

Cherry & Sunflower Seed Kale Salad

Dressing:

1-1/2 Tablespoons cider vinegar

1 Tablespoon olive oil

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 teaspoon salt

1/4 teaspoon pepper

Combine dressing & toss with 5 ounces kale, 1/4 cup dried cherries, 1/4 cup sliced red onion and 2 tablespoons sunflower seeds.

(Another Cooking Light recipe.)

Roasted Brussels Sprouts

Brussels Sprouts were never top on my list until I met my husband.  He loves them.  To be a good wife, I decided I needed to learn to incorporate them into our menus.  In the process, I found out that I love them too! 

I do not use recipes for many of the day-to-day vegetable side dishes we eat.  Roasted Brussels Sprouts is one of them.  So, I decided I would try to put into words what tastes good to us!  Excuse the 'vagueness' to the recipe.

Photo Credit

Roasted Brussels Sprouts

Preheat the oven to 425 F.  Prepare fresh Brussels sprouts by chopping off the stem edge.  Peel back the outer layers of each little sprout until it looks fresh (a bit like cleaning green cabbage).  Rinse under water.  Peel an onion & cut it in half pole to pole.  Set the flat side on a cutting board & slice it thinly longways.  (I use about half of an onion for a two serving portion size.  The amount is to your liking.)  Place both the slices of onion & sprouts in a bowl & toss with olive oil - just enough to coat not to drench.  Sprinkle with garlic salt.  Line a baking sheet with tin foil & spread out the vegetables.  Bake 20-25 minutes until the sprouts are browned & tender.  The onions should be tender & starting to caramelize.  For best results, I stir the vegetables twice during the cooking process.  Enjoy!

(I apologize for not taking a photo of the end product -- we ate them too quickly!) 

Caesar Salad with Kale -- #2 Kale Salad

This kale salad was a hit with us!  We loved the Caesar twist.

One of the ingredients in the dressing is anchovy paste. 

Do not be scared off by this -- and don't omit it!

This is the kind that we can find in our grocery here.

Caesar Kale Salad

Serves 4

Combine Dressing:

2 Tablespoons hot water

2 Tablespoons Mayo

1 Tablespoon olive oil

1 Tablespoon lemon juice

1/2 teaspoon anchovy paste

1/4 teaspoon pepper

1 grated garlic clove (or 1/4 teaspoon garlic powder)

Stir in 2 tablespoons grated Parmesan cheese. Add 5 ounces kale (or lots more like us!); toss.  Top with toasted cubed baguette.



Recipe from Cooking Light Jan/Feb 2014 issue

A Swerve Back to Healthy Eating -- KALE!

Holidays are over & healthy eating is back!  I cut out an article from the most recent Cooking Light magazine.  It's called "6 Super Kale Salads".  I prepared Freddie that he was going to be served alot of kale because I wanted to try them all!  Here's our first one:

Kale Salad -- Variation One

Apple & Cheddar

Serves 6

Dressing:

1 Tablespoon cider vinegar

1 Tablespoon olive oil

1 teaspoon Dijon mustard

1/4 teaspoon sugar

1/4 teaspoon pepper

1/8 teaspoon salt

Rinse & break up 6 cups of Lacinato (dinosaur) kale. (Any variety of kale will work.)  Add 1 small, thinly sliced sweet apple.  Whisk dressing & pour on greens.  Toss salad.  Top with shredded extra-sharp white cheddar cheese.



A Swerve from Healthful Eating -- Cheesecake!

A BIG, BIG swerve, but, oh! so good!

I love cheesecake, but am too lazy to make a full-size one.  I found this recipe by Paula Deen in her cookbook Christmas with Paula Deen & couldn't resist making them.  A new favorite for me!

Cheesecake Cupcakes

24 cupcakes

3 - 8 oz cream cheese, softened

1 cup sugar

4 eggs

1-1/2 teaspoon vanilla

TOPPING:

1 cup sour cream

1/4 cup sugar

1 teaspoon vanilla

Kiwi/Strawberry slices, fruit topping or jam

Line muffin cups with paper liners.  In a large mixing bowl, beat cream cheese until very smooth.  Add the sugar & mix well.  Add eggs & vanilla.  Mix well.  Fill cups about 1/2 full.  Bake 25 minutes until set & golden brown.

Make topping: Combine sour cream, sugar & vanilla.  Stir well with rubber spatula.  Spoon about 2 teaspoon on top of each cupcake & return to oven for 5 minutes to glaze.  Remove & cool completely.  Store in a container with lid in the refrigerator until ready to serve.  Before serving, decorate with fruit.  Serve at room temperature.

Beets are In Season!

Photo Credit: Honey Beets

Beets are in season -- in Florida -- and we are loving them again!  I loved the serving idea of placing the beets on top of the green butterhead leaves in the photo above.  The colors are vibrant & so appealing.

Here's the link to a previous posted recipe of ours.  Roasted Beets 

Don't forget to eat the beet greens!  Rinse & dry them & toss them in with other salad greens.  We combined them with butterhead & red oakleaf.  The greens have a stronger flavor (very good for you), but like arugula & watercress, when combined with other greens, the flavor mellows out.

Homemade Beef Stew

This really isn't an advertisement for Staub Cookware! (But, I would highly recommend this Dutch Oven!!) I love it.  It was one of our fabulous wedding presents.

We are still enjoying "cozy" foods, so here's a definite one.  It requires about 2 hours of simmering so plan accordingly.  However, you can do this ahead, if preferred.  This is just a simple recipe, but a keeper.  It's adapted from my friend, Betty, again!  I made cornbread in an iron skillet to go with the stew & supper was a hit.

(Haha -- I see that my ladle didn't grab any beef for the picture!  Sorry about that -- no retake -- stew is gone!)

Homemade Beef Stew

1 lb lean beef stew meat

1 Tablespoon vegetable oil

3 cups water

1/2 teaspoon salt

1/8 teaspoon pepper

2 medium carrots, cut into 1" pieces

1 large potato, cut into bite-size chunks

2 medium stalks of celery, cut into 1/2" pieces

1 small onion, chopped (or sliced)

1 teaspoon salt

2 dried bay leaves **

1/2 cup cold water

2 tablespoons all-purpose flour

Cut & discard most of the fat from the beef.  Cut any bigger pieces into 1-inch cubes.  Heat the oil in a large Dutch Oven (or stock pot) over medium-high heat 1 to 2 minutes.  Cook the beef in the oil about 15 minutes, stirring  occasionally.  The goal is to get good browning, which promotes flavor.  Any little brown crisps are welcome!

Remove from heat & add water, 1/2 teaspoon salt & the pepper.  Heat to boiling over high heat.  Once mixture is boiling, reduce heat just enough so mixture bubbles gently.  Cover & cook 2 to 2-1/2 hours or until beef is almost tender.

Prepare the vegetables, peeling & cutting.  (TIP FOR DOING AHEAD: If you like, you can place all the vegetables in a bowl & cover with water. After finishing softening the beef, take the Dutch Oven off the heat, still covered.  I have actually left the house for up to two hours, returned home, and continued on with recipe from here.  I almost feel like the beef is more tender having set like this.)

Add the vegetables (if you covered the vegetables with water in the do-ahead part, drain off the water), 1 teaspoon salt & bay leaves into the beef mixture.  If you are in the mood, add a splash of dry red wine.  Cover & cook about 30 minutes or until the vegetables are tender.  Remove the bay leaves.  Shake the cold water & flour in a jar.  Gradually stir into the mixture.  Heat to boiling over high heat, stirring constantly.  Continue boiling 1 minute, stirring constantly, until thickened.  Serve bowls, allowing some cooling.

** If you ever can snag a Laurel Bay plant, do it!  When I lived up north, I kept one in the house.  Here in Florida, I keep one in my herb garden.  The flavor is wonderful.  I use the leaves fresh.  I also enjoy drying them & giving them in jars as small gifts. 

A Simple, Pineapple Gift

I was gifted this one Christmas season & I fell in love with the idea. 

So simple, so fresh, so good!

Teeny, Tiny Usefulness

First off, Happy Thanksgiving to Everyone!  Looking forward to some good family time & good eating.

Likely, we will all be ready to get back to greens & kale soon!

Wanted to quickly share a teeny, tiny addition in my kitchen that I am using all the time.

It's a little shot glass measuring cup that measures up to 6 tsps or 2 Tbsps.  I love it!  I am one of these cooks that likes to measure out all my ingredients before I start cooking/baking.  I actually have two of these & they are so handy for that.  This is a perfect little gift/stocking stuffer.

One caveat: do not wash in the dishwasher if you use LemiShine or something similar.  You will soon have a whiskey shot glass instead of a measuring cup!  The writing will come off.  I actually contacted Anchor about this & they said that they are working on printing that can withstand the lemon -- interesting.  Anyway, I don't mind washing them for their usefulness!

Dutch Oven Shepherd's Pie

With the cooler weather, Freddie & I have both been craving "comfort foods".  I had checked out this cookbook at the library (one of my favorite genres!) & found the Shepherd's Pie recipe.  I remember my mother making this often after Sundays when we had leftover mashed potatoes.  Believe it or not, when I was sick in my first trimester, this was my only dinner request from my mother-in-law.  So, we have fallen in love with this recipe & it's becoming a weekly dinner.  We have tried both lamb & beef.  Though we love lamb, we actually prefer the beef here.

Dutch Oven Shepherd's Pie
Serves 6 to 8
Adapted from Cook's Illustrated

TOPPING:
2 pounds russet potatoes (about 4 medium), peeled & cubed
6 tablespoons (3/4 stick) butter, softened
1/4 cup whole milk, warmed
Ground black pepper
2 large egg yolks

FILLING:
2 pounds ground lamb or beef
1 tablespoon butter
2 medium onions, minced
2 carrots, peeled & cut into 1/4-inch pieces
2 medium garlic cloves, minced
2 teaspoons minced fresh thyme (or 1/2 tsp dried)
1/3 cup all-purpose flour
1 tablespoon tomato paste
3 cups low-sodium chicken broth
2 teaspoons Worcestershire sauce
1 cup frozen peas
Salt & ground black pepper

FOR THE TOPPING: Heat oven to 400F. Put potatoes & 1/2 teaspoon salt in a large pan & add water to cover. Bring to a boil then reduce to a gentle simmer & cook until the potatoes are tender when pierced with a knife, 15-20 minutes. Prepare filling while waiting.

Drain the potatoes well, return them to the pot over low heat & mash thoroughly with a potato masher. Off the heat, fold in the butter until melted, then stir in the warm milk & season with salt & pepper to taste. Stir in the yolks.

FOR THE FILLING: Cook the meat in a Dutch oven over medium heat, breaking it up with a wooden spoon, until no longer pink. Drain through a strainer, discarding the juice & fat. Let sit.

Add the butter, onions & carrots to the Dutch oven & cook over medium heat until softened, 5 to 7 minutes. Stir in the garlic & thyme and cook until fragrant, about 30 seconds. Stir in the flour & tomato paste & cook for 1 minute. Gradually whisk in the broth & Worcestershire sauce, scraping up any browned bits & smoothing out any lumps. Bring to a simmer & cook until thickened, 3 to 5 minutes.

Off the heat, stir in the drained meat & peas, season with salt & pepper to taste & smooth the filling into an even layer. Dollop the potato topping over the filling, then spread it into an even layer, covering the filling completely & anchoring the potatoes to the sides of the pot.

Bake until the top is light golden, 20 to 25 minutes (takes less time if all ingredients are hot). Let cool for 10 minutes before serving.

Pssst.....

It's a BOY!

Maybe another little farmer...let the lettuce keep growing!



Lemon Meringue Pie

Lemons seem appropriate on this blog, although I'm not sure about lemon pie!

However, Joey of Moore Pigs at Fernandina Market gave us these wonderful lemons from his tree last week.  Pie was the first thing that popped into my mind.  Oh, how delicious!

My Favorite Pie Crust

~Makes about 3 crusts~

2 cups flour

1 cup butter Crisco

1/2 cup water

1 Tablespoon sugar

dash of salt

dash of baking powder

Whisk flour, sugar, salt & baking powder.  Cut in Crisco with a pastry blender.  Stir in water with rubber spatula.  Dough is extremely sticky.  Divide in half and wrap each half loosely in waxed paper.  Put in freezer to chill a bit.  Flour a pastry cloth generously (if you don't have a pastry cloth go buy one!! It makes pie crust 400% easier).  Roll out dough bigger than pie pan.  Picking up pastry cloth by two adjoining corners, fold crust in half.  Using the same method, fold again making the pastry a quarter size.  This transfers & unfolds easily in the pie pan.  Trim edge and flute.  Prick bottom & sides for this baked pie crust. Bake 475 F for about 8-10 minutes, until brown.  Cool on wire rack. This is one of those recipes where I wish I could 'demonstrate' instead of write down!

**** I cut the recipe in half for this pie.  It made one 9" pie crust and then I froze a little personal crust for Freddie for later -- he's happy! ****

Lemon Meringue Pie

(My Friend: Betty Crocker!)

Baked Pie Crust

3 large egg yolks

1-1/2 cups sugar

1/3 cup plus 1 Tablespoon cornstarch

1-1/2 cups water

3 Tablespoons butter

2 teaspoons grated lemon peel

1/2 cup lemon juice

Heat oven to 400 F. Beat egg yolks with fork in small bowl.  Mix sugar & cornstarch in saucepan.  Gradually stir in water.  Cook over medium heat, stirring constantly, until mixture thickens & boils.  Boil & stir 1 minute.  Immediately stir at least half of the hot mixture into egg yolks; stir back into hot mixture in saucepan.  Boil & stir 1 minute; remove from heat.  Stir in butter, lemon peel & lemon juice.  Pour into pie crust.  Prepare Meringue (see below) & spoon onto pie filling, sealing edges firmly.  Use back of spoon to make peaks.  Bake 8-12 minutes or until meringue is light brown.  Cool.  Cover & refrigerate cooled pie until serving.

Meringue

3 large egg whites

1/4 teaspoon cream of tartar

6 heaping tablespoons sugar

1/2 teaspoon vanilla

Beat egg whites & cream of tartar in medium bowl with  electric mixer on high speed until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff & glossy.  Do not under beat.  Beat in vanilla.

*** Next time, I will 1-1/2 this recipe.  I think the pie would have been prettier with more meringue.***

Jerk Shrimp & Quinoa Salad

This is hands-down one of Freddie & my favorite dishes!

Our only complaint is that it is over so quickly!!

This recipe comes from www.iowagirleats.com with a few personal adaptions.

Jerk Seasoning Blend:

1 Tablespoon sugar

1 Tablespoon paprika

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon thyme

1/8 teaspoon allspice

Jerk Shrimp & Quinoa:

1 cup dry quinoa, rinsed very well

1-1/4 cups chicken broth

1-1/2 lb peeled & de-veined shrimp

1 recipe of Jerk Seasoning Blend (see above)

2 Tablespoons olive oil

1 to 1-1/2 cup of chopped fruit (see note below)

4 green onions, chopped

2 Tablespoons chopped cilantro

Quinoa Dressing:

3 Tablespoons lemon juice

3 Tablespoons extra virgin olive oil

3 Tablespoons orange juice (or reserved pineapple juice)

Combine rinsed quinoa & broth in a pot.  Bring to a boil.  Simmer covered on low heat until all the broth has been absorbed, about 15 minutes. (Or use a rice cooker -- easy!)  Spread the quinoa out onto a big plate to cool.  (I usually do this step at lunch if I'm having it for supper.)

Combine cooled quinoa with chopped fruit, green onions & cilantro.  Whisk dressing & pour on top of the quinoa.  Toss & chill while preparing the shrimp.

Pat the shrimp dry with paper towels.  Place in large bowl.  Add olive oil & Jerk Seasoning blend.  Toss to coat.  Heat a large skillet over medium-high heat.  Spray with non-stick spray, then cook shrimp for 1-2 minutes a side, or until cooked through.  (Enjoy the aroma ~ it will draw the household to the kitchen!)

Serve plates with shrimp on top of the quinoa.

NOTE: I have used a variety of fruits, usually what I have on hand -- definitely involve citrus.  I always use mandarin oranges & pineapple.  However, I limit the pineapple because of the acid.  Strawberries are a beautiful addition when available.  Grapes are nice & I have used kiwi, as well.  Be creative - but don't forget the mandarin oranges & pineapple!

Fruit Wash-up

Well, I'm back to cooking (clap for Freddie)!  I was given several new recipes from our customers the past couple weeks so I'm excited to try them & then share them here.  Meanwhile, I stumbled on this fruit wash-up on Pinterest.  The idea & picture originally came from www.aprettylifeinthesuburbs.com (a very interesting blog that I am enjoying).

Last week after returning from the grocery, I cleaned my kitchen sink and filled it with water and one cup of white vinegar.  In went all the fruit, which included apples, grapes, grapefruit, oranges & lemons.  After letting them soak a while (she suggests 10 minutes but I think mine were forsaken for a little longer than that), I rinsed and dried each off.  The residue in the water was most alarming!  The best part was that my "fruit" drawer in the refrigerator was full of items that we could take out and immediately sink our teeth into.  Perhaps I need to get as wise with my vegetables now!

A Perfect Gift -- and not just another cookbook!

A special friend of mine gifted me this cookbook when I was about 30 years old.  Up until this time, I had not needed to have any cooking expertise (I escaped it that long :).  I always said I didn't enjoy cooking but I realize in hindsight that it was simply because I didn't know how.  I read this book from front to back.  It is most interesting (even for the experienced cook), starting with giving a list of the essential equipment & tools of any kitchen, a list of the three basic knives, etc.  One particular section that I love is the vegetable pages.  The book takes one vegetable per page teaching you how to buy & prepare it and ways to it cook (with times!).  I'm blushing, but it was with this book that I learned to make mashed potatoes!  I can say now that I've come far beyond that & love to cook!

Here's a very condensed list of recipes from the book that are now my standbys (and pretty much committed to memory):

Potato Soup (yes, you've seen that on this blog)
Broccoli Soup
Orange-Glazed Pork Chops
Fried Rice
Potato Salad
Roasted Garlic
Spanish Rice
Beef Stew

(The only recipe that I did not care for was Turkey Salad with Fruit.)

So, if you need a gift for a new bride or graduate, this is perfect!  And if you want to take a peek for yourself, check it out at the library. (ISBN: 9-780028-624518)

RAM -- October 5th

We will NOT be attending RAM October 5th.  We apologize for any inconvenience.  We will be at the Market in Fernandina on 7th & Centre.

October 5th:

(The sidebar saved function is impaired!)

Butterhead Lettuce
Romaine Lettuce
Red Oakleaf Lettuce (LIMITED)

Kale (Curly & Dinosaur)
Baby Bok Choy 

Mini-Seedless Cucumbers
Watercress
Baby Arugula

Live Herbs:
A Variety