We all wonder...???

The Gourmet Farm Girl

But things are not always better on the other side...be careful of what you wish for...



Oven Crisp Potatoe's

By The Gourmet Farm Girl



This is a great way to use up left over baked potatoe's or bake a few and cut them up for crispy low-fat healthy side dish.

11/2 lb's of baked (cooled) potatoes

2 T olive oil or olive oil spray

3-4 t minced garlic or 1-2 t. garlic powder

1 t sea salt

Preheat oven to 400 degrees and cut potatoes into chunks

Drizzle olive oil over them and toss to coat or spray with olive oil spray

Sprinkle with the salt and garlic

Place on a heavy cookie sheet and bake for 15 minutes then stir

Return to oven for an additional 15 minutes, may need a few more minutes till crispy

(Any potato works well with this)

Great with baked chicken or burgers.

My kids loved to dip in ketchup

Good with sausage for breakfast too!

Enjoy!   

Light and Yummy!

I seen this done on Food Network and thought I would give it a try...Gourmet Farm Girl style of course!

All you need is some Won Ton Wraps and you have an easy and delicious sugar cookie.

I placed the wraps on a cookie sheet and sprinkled with sugar on both sides.

Baked them at 350 degrees for about 5-7 minutes or till they started to brown up.

Let cool on the cookie sheet and when ready to serve top them with some whipped cream and fresh fruit, I used blueberries and strawberries because I had them on hand. Raspberries and blackberries would work maybe a banana and strawberries. Just use you imagination... Sprinkle a little powdered sugar over them and your family or guests will be impressed.

Oh… by the way, I added 2 pinches of nutmeg and cinnamon to the whipped cream. I made my own whipped cream by beating 2 cups heavy cream  in a cold metal bowl with an electric mixer adding 1 teaspoon vanilla and about ¼ cup powdered sugar, just taste as you go to get the right sweetness. Whip till it forms peeks.

I used to let one of my kids taste it to let me know if is was getting close!

ENJOY!

Yes...this is me, been a dairy girl for a long time!

! 

Don't Ever Give Up!!!

I found this picture in one of my cookbooks. My mother was going through cancer when my daughter colored this picture, over 20 years ago.

She titled it to mom, however I remember taking this to the hospital and hanging it up for (my mom) grandma to view. 

She loved it!  

No matter how hard the day, or the hard times we encounter...don't give up!

God has a plan...for all of us.

After all...Here I am sharing this with you!

! 



Seafood Gumbo with

Bratwurst

By The Gourmet Farm Girl

½ cup oil
1/3 cup flour
1 cup chopped onions
1 cup chopped celery
3 chopped green onions (green parts included)
1 cup chopped peppers (I used green, red and yellow bells)
3 garlic cloves, minced
3 cups chicken broth
1 8 oz jar of clam juice
1 chicken bouillon cube
2 cups water
3 bay leaves
1 ½ t dried thyme
1 t. dried basil
1/3 cup dried parsley
1 t pepper
Zest from ½ a lemon
½ t cayenne pepper
1 t sea salt
2 T Worcestershire Sauce                                                   

1 14.5 oz can of diced tomatoes

1 cup diced grape tomatoes
1 lb bratwursts or any fresh link sausage
1 lb fresh salmon (or crabmeat)
1 ½ lb fresh peeled shrimp
3 cups bay scallops
File powder (Fee-lay) the leaves of a sassafras tree ground up, acts as a thickening agent. Can be found in the Southern specialty section of the grocery store.

Step One:

In a large stock pot combiner oil and flour. Cook over medium heat stirring constantly until the roux has browned. Add the onions, peppers, celery and minced garlic. Sauté for 2-3 minutes, stirring constantly. Add the chicken broth, clam juice, water and bouillon cube and stir. Add the bays leaves, thyme, basil, parsley, cayenne, pepper, lemon zest, Worcestershire sauce and the tomatoes.
Let simmer for 10-15 minutes.

Step Two:

Cut the bratwurst or sausage into chunks and add to the pot, let this simmer for 1 to 1 ½ hours stirring occasionally.

Step Three:

Add the shrimp, scallops and salmon and simmer for an additional 15-20 minutes or till seafood is done.
Stir in 1 T. file powder before serving or pass the file powder at the table to sprinkle on the top.
Serve over butterted rice or pilaf (see Pilaf recipe on previous post)

Serves 8-10

                                                     ENJOY!                                                            

February 22 George Washingtons's Birthday

I found this old post card years ago inside of an old book.

It is in honor of George Washington's first command.

It had never been written on, just my grandmother's name on the back side where the address would be.

I'm not sure how old it is? However, it is the 278th birthday of George.  

Happy Birthday George!

Should have a new computer up and running this week-end.. lots of recipes to share!

Sorry!  for no new posts over the past 2 days...I'm still cookin! Trying some new recipes too.
My computer is under the weather...will post the latest as soon as possible!

Sixty-six years ago...Winter!

You think we have a lot of snow here is central Ohio...take a look at this newspaper clipping I found in a box of memorabilia from my grandpa and grandma’s.

It was marked 1944 -1945…it was published in the local newspaper and from what I have read it was reprinted by popular request as a reminder of old man winter.

This man was actually standing on a snow bank that was to the top portion of a telephone pole.

Oh yes! For those of you who may not remember above ground telephone wires on poles with the glass transformers…this is what it looked like, on a snowy day of course!

The Farm Girl’s Chicken Noodle Soup

Feeding the chickens!

If you look close you can see the chickens at the base of great-grandma's skirt. 

I remember my grandma telling me how she would go to the barn yard and crab a young chicken, and well you know…then she would drop him in some boiling water and start to pluck the feathers. She would get this done and keep a hot fire going in the cook stove make all the other trimmings and bread and have dinner on the table by noon.

My mom and she actually did this one time. They had bought some young fryers (about 6) from a local neighbor and decide to butcher and pluck. I must admit the taste was incomparable to what you can usually buy. However I have discovered some great farm raised and organic chickens on the market.

Here is my recipe…                                                                 



Chicken Noodle Soup

By The Gourmet Farm Girl

Step One

Pluck and pull all feathers and pins from the young hen…

JUST KIDDING!

You will need;

1 ½ -2 quarts chicken stock

(Use the stock from the Barbeque Chicken Slider recipe)

Skim some of the fat off the top of the cold broth, reserve for later use

Add 2 cans (14oz) of chicken broth to make 2 qt’s if needed

Or use 2 quarts store bought chicken broth

Bring broth to a slow simmer

Step Two

Add; 2 stalks celery sliced into bite size pieces and some of the light green leaves

2-3 carrots peeled and sliced into bite size pieces

1 small onion chopped

2 tablespoons of fresh chopped parsley or 1 tablespoon dried

Salt and pepper to taste

Add a tablespoon or two of the reserved chicken fat for flavor (secret ingredient)
Skip if keeping it low calorie

Let simmer for 12-15 minutes

Step three

Turn heat to medium-high and add 2 cups of your favorite egg noodles

Cook for 8-10 minutes or till noodles begin to tender

Add the cooked chicken and simmer for 8-10 minutes longer

(Remember the chicken is already cooked you just need to heat it through and let flavor up)

If using other chicken such as rotisserie the same applies

Tip: If using fresh chicken (do this first) chop 4 chicken breasts into bit size pieces and cook in medium size skillet in 3-4 tablespoons olive oil till done, 12-15 minutes, salt and pepper while cooking. Drain on a paper towel and add to soup in step 3

Serves 4-6
Double if more is needed

Serve with some fresh baked bread and a side salad or

White Cheddar Cheese slices and whole grain crackers are great with this soup!

This is my daughters favorite soup…she has often mentioned when she calls (now that she is all grown up) how much she would appreciate a bowl of my chicken noodle soup!

Remembering how good it was to sit down at the supper table and ENJOY!

Here is your recipe little one!

Frozen Birthday Cake...

This cake is made with a chocolate graham crust with cherry vanilla ice cream, extra dark sweet cherries, my decadent homemade chocolate fudge sauce with chopped walnuts and whipped cream. All pressed into a  

spring form pan and frozen. Hint; you can make the fudge sauce a day ahead and store in the refrigerator.

This is a great fudge sauce recipe also, use over any flavor of ice-cream

Cherry Chocolate Ice-Cream Cake

The Gourmet Farm Girl

1 Qt. quality cherry vanilla ice-cream

1 8 oz. whipped cream                                                   
1 cup frozen dark sweet cherries
2 packages of chocolate graham crackers
½ stick Butter
¼ cup chopped walnuts

Step one

Place graham crackers in food processor adding the melted butter till blended
Press the crumbs into the bottom and sides of a 9-10 inch spring form pan to form a crust

Set in freezer for 5-7 minutes to set up

Step Two

 

Thaw a cup of frozen cherries in the microwave and cut into pieces

Gently press the ice-cream on top of the crust,

Place on top of the ice-cream the cherries and chopped walnuts and place back into the freezer to set up

30-40 minutes

Step Three

Fudge sauce

1 stick butter

1 12 oz can evaporated milk

1 cup chocolate chips

2 cups powder sugar

Melt all together in sauce pan on medium heat, whisk at first to blend then stir with a wooden spoon continually till smooth and thick

8-10 minutes or till the sauce sticks and coats the spoon.

Pour into a container and refrigerate till cool

Reserve a ½ cup to use as a drizzle over the sliced cake

May need to microwave for a few seconds to thin out for drizzle

When fudge sauce is cool and cake is frozen spread the chocolate sauce over the ice-cream a place back into the freezer to set up

20-30 minutes longer

When set up spread the whip cream over the top and garnish the top with chucks or shaved chocolate

Place back into the freezer to set up 15-20 minutes

Take out and lift spring pan from the cake and ENJOY!

Morning Walk...

Winter Tranquility...February 2010 

               

Buddy spotted the cat and went on the chase...

Sent Georgie up a tree...

Safe now...

Getting prepared for my class at the Ohio Herb Education Center in Gahanna on Tuesday evening. I'm instructing a class on my Infused Olive Oils with Fresh Herbs and Spices.

Here is a simple salad dressing using fresh chives. It calls for red wine vinegar; I use my Infused Wine Vinegar with the chives and garlic.

See prior posts for instruction on Infused Oils.

Chive Salad Dressing                        

The Gourmet Farm Girl

1/8 cup salad oil
1/8 cup extra virgin olive oil
3 T red wine vinegar
1 t Dijon-style mustard
Dash of white pepper
2-3 Tablespoons of fresh snipped chives

Blend till smooth in a blender or food processor

You can make this ahead and keep in the refrigerator for up to a week

Shake well before using

Makes enough for 4 people

Double if you need more

Classic Celery Seed Dressing
The Gourmet Farm Girl

2/3 cup sugar
1 t salt
1/3 cup white vinegar
½ cup salad oil
½ cup extra virgin olive oil
1 t dry mustard
1 small onion
2 cloves garlic
1 ½ t dried celery seed

Combine the sugar, mustard, salt, onion, garlic and ½ of the vinegar in a blender or food processor till smooth. Gradually add the oil while the processor is running on low.

Add the remaining vinegar and mix till a thick stable emulsion has formed then add the celery seeds

Makes about a pint of dressing.

Serves 8-10

Keeps well in the refrigerator for up to 2 weeks

Southern Dishes..

My son Josh is coming home for a visit. He has been in the Carolina's for the past few months. One of his favorite recipes is from the south, Shrimp Creole

I have added a few of my own touches to the recipe

such as fresh chopped oregno & parsley, an assortment of peppers and chopped green onions. I like to use extra virgin olive oil in place of some butter.

As we know, the south has fresh shrimp more readily available then here in the north. I like to get nice big frozen prawns that are uncooked, shell on and frozen shortly after being caught.   

They cook up nice and the bigger ones allow you to cut into pieces for a recipes and dips or leave whole for a recipe such as Creole

Southern Shrimp Creole

The Gourmet Farm Girl

1 1/2 pounds shrimp peeled and devained

1 small onion or 6-8 fresh green onions chopped with the greens

2 minced garlic cloves

1/2 green pepper                                                                             

1/2 yellow pepper                                                                       
2 T Butter
1-2 T Extra Virgin Olive Oil                                                               

16 oz can dice tomatoes or 2 cups of fresh chopped

18 oz can tomatoes sauce
2 t. worshshire sauce
1 T fresh chopped oregano or 1/2 t dried oregano
1/2 t crushed red pepper or more if you like it spicy
1/2 t cayenne pepper

In a large skillet or sauce pan sauté the garlic, onions and peppers in the butter and olive oil till slightly tender

Add the remaining ingredients and let simmer for 15-20 minutes to flavor up

Turn heat up to medium and add the shrimp

cook for 8-10 minutes (do not overcook shrimp they will get tough)

Salt and pepper to taste

Pour over rice pilaf  (pilaf recipe on previous posts)

                                                                                           

Serve immediately

Makes 6-8 servings

ENJOY!

Mastering Mango’s …

Here are a few tips on an easy way to cut up a mango

Step 1

Turn the fruit on its side and make one long cut down one side of the mango to the pit, getting as close to the pit as possible.

Repeat with the other side. You now have two mango halves and one center with the pit.

Step 2

Carefully score the flesh of each half with a sharp knife. Go down the length then across the width to make what looks like cubes.

Be careful not to cut all the way through to the skin.

Step 3

Gently use your fingers to push the fruit into a concave shape exposing the mango cubes.

Step 4

Use your knife to loosen and cut the cubes off into a bowl . Repeat with the other half. Use the pit piece and cut around to get as much of the mango as possible

 

 

 

 

 

 

Buddy's Morning Walk

Buddy on a walk this morning!

Rabbit territory!

Aahh...back in bed...

It's February...don't forget those you love

And remember always, Love is like  flowers...

There often found in the least likely of places...

Punxsutawney Phil  has given us the answer, six more weeks of winter!

Buckeye Chuck pokes his head out of his burrow and predicts six more weeks of winter!

Longing for Spring....

I remember when my grandpa and I planted these flowers on Memorial Day. I believe it must have been in the late 1970's

I was still in high school when my mom and I went to the local greenhouse and purchased some seeds and plants to fill in this space by the fence.

My grandpa saw me out working up the dirt and came to help. I will never forget how much he enjoyed this simple flower garden.

And I as well

     I used to love to walk down this back lane, it had the most beautiful willow tree. 

This was the dirt lane that the cows would walk up from the pasture to the milking parlor.

If you look close you can see the cows in the pasture.