What a Lovely Couple...

 

Look at these two beauties outside my kitchen window on this cold winters morning

 



A Thought for Today...

Promise only what you can deliver

Then deliver more than you promise...

ENJOY your day!

The Gourmet Farm Girl

Need a New Appetizer Idea...

Roasted Cashews and Asiago Chicken Spread

 with Fresh Herbs

By The Gourmet Farm Girl

2 medium size boneless skinless chicken breasts

3 cloves roasted garlic

1/3 cup roasted cashew halves

2 tablespoons butter

1 small red pepper

1/3 cup real mayonnaise

3 green onions

1/3 cup Asiago cheese (shredded)

5-6 large basil leaves

1/4 cups cilantro leaves

pinch of salt and pepper

Assorted crackers or toasted baguette slices

Bring 2 quarts water to a boil and poach chicken for 7-10 minutes till cooked through; remove and drain. Allow chicken to cool then tear into a few large chunks.

While chicken is cooling; melt the butter in a small saute pan; roast the garlic and cashews over medium high heat for 1-2 minutes till just warm and slightly browned. (Be careful not to burn)

Place all the ingredients into the large bowl of a food processor and pulse till just blended.

Refrigerate for several hours before serving.

Serve with toasted baguettes, pita chips or your favorite cracker.

Serves 15-20

ENJOY! 

Heart Healthy Recipe...

This recipe is simple, full of flavor and good for you foods. The latest NEW product by The Gourmet Farm Girl. All soup mixes are designed to be simple; you add a few common pantry items and fresh vegetables. The seasoning is in the mix; combine the ingredients and fill your home with the wonderful aroma of  homemade soup on the stove.  

Gourmet Blend Bean Soup 

By The Gourmet Farm Girl

2 Quarts low sodium or regular chicken stock

1/2 cup chopped red onion

1/2 cup chopped celery

1 medium size potato chopped

1 cup chopped cabbage or bok choy

2 14.5 oz cans or 1 28 oz can diced tomatoes

1 cup chopped cooked ham or chicken (optional)

Bean mixture and season package

Bring the stock to a boil; add the bean mixture, season package, potatos, celery and onions. Reduce heat and tilt lid; cook for 1 hour.  Add the tomatoes, cabbage and meat of your choice. Continue to cook for an additional 30-40 minutes or until beans are tender.

Garnish with fresh chopped parsley or cilantro.

Makes 10-8 oz servings

ENJOY!

 The recipe used the Urban Chefs diced tomatoes. A product made right here in Columbus Ohio! 

New Product...

NEW SEASONING BLEND...This is a wonderful combination of herbs and spices that compliments lamb. It also works well with fowl or game.  

Order through the  ETSY  link on my Facebook page The Gourmet Farm Girl or through this blog site through the ETSY link on the right side of page.

All my seasoning blends are available at The Ohio Herb Education Center, Gahanna, Celebrate Local at Easton Town Center Mall and The Delaware Community Market, Delaware. 

ENJOY your day!

The Gourmet Farm Girl

Curries...

When growing up on the farm, the thought of Indian cuisine was out of the question, unless one was to make it yourself. There may of been a restaurant somewhere in the state of Ohio...but not where we lived and not as abundant as they are now in the Columbus area.

My husband gave me several cookbooks for Christmas this year (imagine that!) One of his favorite foods is Indian. This recipe come from the book by Raghavan Iyer, The Gateway to Indian Cooking 660 Curries. It's a HUGE book and full of great recipes, here is my first dish, I followed the recipe almost exactly; the only difference is with the cinnamon. (see below) It is full of flavor and a bit hot, but very delishes.

Chile-Smothered Pork

with Vinegar

By Raghavan Iyer

 660 Curries

1/2 cup cider vinegar or malt vinegar

1 tablespoon cumin seeds

8 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/8 inch thick)

8 medium size cloves garlic

8 dried Thai or cayenne chiles, stems removed (I was lucky...I had some dried chiles from my garden)

1 cinnamon stick (3 inches long) I used 1/2 teaspoon ground cinnamon

1 pound boneless pork loin, cut into 1 inch cubes

1 teaspoon coarse kosher or sea salt

1/2 teaspoon ground turmeric

2 tablespoons canola oil

2 tablespons finely chopped fresh cilantro leaves and some for garnsih

Pour the vinegar into a blender jar, add the cumin seeds, ginger, garlic, chiles and cinnamon. Puree, scraping the sides as needed to form a pulpy gritty paste that smells potent-hot.

Place the pork in a bowl and pour the paste over it. Sprinkle with salt and the turmeric; stir and refrigerate covered for at least 30 minutes or overnight to allow the flavores to mingle. 

Heat the oil in a medium size skillet over medium high heat. Add the pork, marinade and all and cook uncovered, stirring occasionally until it is browned; 10-12 minutes. Note: the meat will stew initially; then once the liquid evaporates, it will sear and brown)

Pour in 1/2 cup water and scrape the bottom of the skillet to deglaze it. Reduce the heat to medium low, cover and simmer, stirring occasionally until the pork is tender, about 15 minutes (or less)

Stir in the cilantro and serve.

NOTE: I served it over rice and with some brussel sprouts sprinkled with curry powder; broiled with some cannola oil and deglazed with white wine. 

  



Potatoes were an everyday dish on the farm table when I was growing up. The potato is so versatile and in this particular dish.. colorful! I came upon a bag of tiny red, purple and whiteskin potatoes while shopping. I just had to make a veggie melody with them. Here is what I came up with!

Very easy and tasty!

Roasted Veggies

By The Gourmet Farm Girl

1 pound mixture of small potatoes (reds, purple and whites)

2 tablespoons butter

6 cloves fresh garlic chopped

6-7 small yellow and red tomatoes or 1 cup cherry tomatoes

olive oil

salt and pepper to taste

fresh parsley chopped or rosemary

Boil potatoes in just enough water to cover them; add the butter while cooking.

When potatoes are soft enough that a small knife slides through; drain and pour onto a edged cookie sheet. Drizzle with olive oil; salt  pepper

Broil for 1-2 minutes till potatoes and garlic start to brown; toss,  then add the tomatoes and continue to broil till the tomatoes are charred about 1 minute (or more is necessary)  

Remove from oven and toss with chopped herbs; serve while hot!

Makes 4 servings

ENJOY!