Easter

HE DIED AND HE HAS RISEN...

I ASK MYSELF "WHO AM I"
THAT GOD SHOULD SEND HIS ONLY SON...SO MY SALVATION SHOULD BE WON
Helen Steiner Rice

May you have a Blessed Easter!

The Gourmet Farm Girl

Potato's made easy...

Grilled Potato's with Garlic Butter and Rosemary

By The Gourmet Farm Girl

3-4 medium size potatoes
2-3 garlic cloves chopped
3-4 Tablespoons butter
Extra virgin olive oil
Sea salt and cracked pepper to taste
Sprig of Rosemary

Wash potatoes leaving skins on and microwave for 4-5 minutes till semi-soft; cut in half and let cool; drizzle some of the olive oil on a large piece of aluminum foil; when potatoes have cooled cut into chunks and place on foil; salt and pepper to taste.  Place the chopped garlic and butter over the potatoes; lay a sprig of rosemary on top.

Tent with another piece of foil and place on grill for 10-12 minutes till hot and cooked through.

Serves 4-6

ENJOY!

Alterations: add one or more of the following: chopped onions, scallions, basil, parsley or add your favorite cheese when ready to serve





The Best Remedy

The Best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quite alone with the heavens, nature, and God.  







Because only then does one feel that all is as it should be and that God wishes to see people happy, amidst the simple beauty of nature. 

 As long as this exists, and it certainly always will, I know that then there will always be comfort for every sorrow, whatever the circumstances may be.

Anne Frank

Enjoy your Day...

The Gourmet Farm Girl

Week-end Breakfast Time...

 Breakfast Wrap with Eggs, Cheese, Bacon and Veggies

By The Gourmet Farm Girl 

 

4 eggs
6 asparagus spears (chopped)
2 tablespoons sliced black olives
5 scallions diced (with some of the greens)
4 strips smoked bacon (turkey bacon works also)
2 soft tortilla wraps
1/4 cup shredded mild cheddar cheese
Spinach leaves or your favorite greens
Salt and pepper to taste

Precook bacon drain and set aside.

Rinse asparagus spears and chop into bit size pieces; discarding ends.  Precook asparagus with 2-3 tablespoons water in a glass bowl in microwave for 30-40 seconds; drain and set aside.

Wrap tortilla shells in foil and place in 200 degree oven; warm for 5-6 minutes 

Beat eggs and pour into a preheated skillet sprayed with vegetable oil over medium heat; add scallions, olives, asparagus and cheese, salt and pepper. Gently fold the eggs and vegetables together till eggs are cooked through; do not over stir, reduce heat if necessary, eggs should cook slowly.

Remove shells from oven and layer a few spinach leaves on top, spoon eggs onto leaves and top with bacon and extra cheese is desired.

This recipe makes two wraps

ENJOY!

Forget the Fried Potatos...

Spicy Fried Eggplant Wedges

By the Gourmet Farm Girl  

1 medium size Eggplant

1-2 tablespoons dried hot pepper seeds

1 teaspoon granulated garlic

1/2 cup corn meal or Andy's Seafood Breading

1/2 cup flour

1 egg + 2 tablespoons milk

salt to taste

Wash and peel eggplant; cut into wedges or strips (like french fries) pour flour and garlic into a large plastic storage bag and toss eggplant wedges with the flour till coated. 

In a medium size bowl whisk eggs with milk; pour the corn meal into another medium size mixing bowl.

Dip wedges in egg wash then in crumbs; coat evenly; lay wedges onto a separate plate till ready to fry.

In a deep fryer set to 350 degrees; drop a few wedges at a time and fry till golden brown, 2-3 minutes.

 Drain wedges on paper towels and sprinkle with dried hot pepper flakes; serve immediately.   

Makes 5-6 servings

ENJOY!

Sun Dried Tomato and Fresh Basil Pesto 

By The Gourmet Farm Girl

1-6 oz jar sun dried tomatoes in oil
¾ cup extra virgin olive oil
1/2 cup red wine vinegar
1 cup fresh basil chopped
1/4 cup pitted black olives
2-3 garlic cloves
5-6 green onions (rough chopped)
1 teaspoon salt
1 teaspoon pepper

Place all ingredients in the large bowl of a food processor and pulse till well blended. Serve with toasted garlic bread, stir into cooked pasta or serve with fresh vegetables

Note:  Pesto will keep for several day in the refrigerator, stir before using

ENJOY!

The Peace of Morning...

I think that I shall never see
A billboard lovely as a tree.
Indeed, unless the billboards fall
I'll never see a tree at all.

              Ogden Nash

Prayer begins where human capacity ends.

Norman Vincent Peale

Peace be with you on this beautiful Sunday...

The Gourmet Farm Girl

Spring Time Memories...

Grilled Burgers with Provolone, Portabella's
and Green Onions

By The Gourmet Farm Girl

 

  When I was growing up on the farm,  my mom would fry up cheese burgers; squirt a little ketchup on the top; throw a couple of pickles on; wrap them up along with some cookies and a huge jug of chocolate milk to take to the fields. The men were working late and could not afford to stop and come home for supper. This was usually because they were trying to stay ahead of the rain. I used to like to ride along with her and sit on the tailgate of the truck and eat a burger right along with my dad and grandpa. It was like a little picnic!

Ahhh...great memories!

1 pound of hamburger
1-8 oz package portabella or white mushrooms (sliced)
Leaf lettuce
Sliced Provolone cheese
4-5 Green onions or red onion
Package of hamburger buns
1 tomato

In a medium size skillet on medium heat melt 2-3 Tablespoon of butter; add the sliced mushrooms and sauté till tender; 8-10 minutes; set aside.

Shape the hamburger into 4 quarter pound patties; salt and pepper; fry or grill till cooked through; 12-15   minutes depending on the heat used. Place the cheese on top of each burger; remove from heat and tent for  5 minutes. 

 Spread a small amount of butter on each bun (top and bottom) and place under the broiler for 1-2 minutes till just golden brown; remove form heat and layer with leaf lettuce

Unwrap burgers and place on buns with lettuce leaves; top with the mushrooms, onions, tomato, etc etc etc... ENJOY!

Easy Country Supper...





Chicken and Koliski Noodles with Vegetables

By The Gourmet Farm Girl

2 Qt’s chicken broth
3-4 tablespoons extra virgin olive oil
2 large carrots (peeled and sliced)
2 stalks celery (chopped) plus some of the light green leaves
1 small yellow onion (chopped)
1 cup frozen peas
1- 8 oz bag Inn Maid Koliski noodles (or your favorite)
1- 12 oz canned Premium White Chunk Chicken
Note: canned chicken is the easy version; pre-cooked or
Rotisserie Chicken works even better
½ teaspoon garlic powder
Salt and pepper to taste

In a stock pot over medium heat add the oil; sauté the carrots, celery and onion for 3-5 minutes; pour broth into pot and add the garlic, salt and pepper to taste. Simmer for 5 minutes ; bring broth to a boil and add the noodles; cook for 10 minutes; add the chicken and peas; reduce heat to simmer and cook for an additional 5-7 minutes before serving.

Serves 4

ENJOY!

Spring on Sunday...



 


I have held many things in my hands, and I have lost them all; but whatever I have placed in God's hands, that I still possess.

Martin Luther




Nature, to be commanded, must be obeyed.

Francis Bacon



Nature is the living, visible garment of God.

                                                                     Johann Wolfgang Von Goethe



Enjoy your Sunday!

The Gourmet Farm Girl

New Twist on a Classic...

Sunday morning brunch idea...

Steak and Eggs with Avocado and Fresh Greens

 over Whole Grain Toast

By The Gourmet Farm Girl

The instructions for this recipe is for two servings; double and repeat for multiple servings

4 eggs
4-5 tablespoons grated cheddar cheese blend
2 slices whole grain bread
1 fresh avocado
Assortment of leaf lettuce
6-7 thinly sliced strips of grilled steak (5-6 ounce sirloin, fillet minion or rib steak)
Salt and pepper to taste

Heat grill to 425 degrees

Season steak with salt and pepper and grill as desired; 4-5 minutes per side for medium rare or 5-6 minutes per side for medium (depending on type of grill) Note: Leftover steak works well or grill the steak the night before. Remove steak from grill and let rest for 5 minutes before slicing

Mash the avocado with a dash of salt and pepper; spread over toasted bread; layer with fresh greens

 and on one side of the toast layer the strips of steak; set aside

In a non-stick skillet sprayed with vegetable oil over medium heat fry the eggs sunny side up; remove and place on top of toast along side of the steak; sprinkle cheese on top and serve immediately.

ENJOY!


Barramundi...Super Food!

Chipotle Peppered Barramundi Spinach Salad with Celery Seed Vinaigrette Dressing

By The Gourmet Farm Girl

2-4 Barramundi fillets (fresh or frozen)

1 tablespoon dried chipotle pepper flakes
Salt to taste
Extra virgin olive oil
½ cup toasted pecans or peanuts
1 cup fresh alfalfa or broccoli sprouts
1 bag fresh spinach (washed)

Preheat grill to 400 degrees

Rinse fish in cold water and pat dry; brush with a light coating of olive oil, sprinkle with chipotle peppers and salt; grill for 2-3 minutes on each side till fish is flaky and cooked through. Remove and tent with foil, when ready to serve cut fish in pieces or strips.

Note: fish can be pan fried or baked also

Place spinach on each plate and top with your favorite vinaigrette or recipe as follows; top with the Barramundi, sprouts and pecans.

Makes 2 or 4 salads

Celery Seed Vinaigrette Dressing

2/3 cup sugar or sugar substitute (check package for equivalents)
1 teaspoon salt
1/3 cup vinegar (½ balsamic and ½ white)
1 cup canola oil
1 teaspoon dried mustard
1 small sweet onion
½ teaspoon granulated garlic
2 teaspoons dried celery seed

Beat in a blender the sugar, mustard, salt, onion and half of the vinegar blend. Gradually pour the oil through the top opening of the lid while blender is running; add remaining vinegar and celery seeds; blend till smooth

Makes 1 pint of dressing and will keep in refrigerator for up to 2 weeks

ENJOY!