General
Pasta with Garden Tomatoes and Fresh Herbs
By the Gourmet Farm Girl

1/4 pound thin spaghetti noodles (enough to yield 2-3 cups cooked)
1 cup yellow pear tomatoes (or any yellow tomato chopped)
1 cup red cherry or grape tomatoes
4-5 tablespoons fresh chopped basil
2-3 tablespoons fresh chopped parsley
4 cloves garlic minced
3-4 tablespoons extra virgin olive oil

Cook pasta according to package directions; drain and  reserve 1 cup pasta water

In a medium size saute pan heat the oil over medium to medium high heat; add garlic and tomatoes. Cook till tomatoes start to soften and blister; 3-4 minutes or less. Stir in fresh herbs; add cooked pasta and gently toss till coated with oil, herbs and tomatoes are mixed in.

Note: if pasta is sticking together; pour reserved pasta water over the pasta and drain prior to adding to the skillet

Serve immediately

Serves 2-3
Double if serving more

ENJOY!

Great Side Dish… Read More »

When growing up on the farm I recall every August when the sweet corn turned ripe and the time came to preserve some for the winter. Sweet corn was planted in the fields next to the field corn in rows as long as the field…there was a lot of corn.  The corn was picked from the field early in the morning after chores and loaded onto the bed of the pickup truck. The truck would be  stacked high with the sweet goodness; yet staring at all those ears of corn in need of being husked, brushed free of silks; blanched in hot water and all the kernels cut off each cob seemed overwhelming when I stood there looking at it.

But it was a family event in the fact that everyone had some part in the process. My brother did the picking, grandma would start the husking.  Meanwhile mom and I set up the kitchen with two large pots of boiling water on the stove top, one side of the sink with cold ice water, a large dish tub with the corn knife on top and at least 100-125 pint size freezer containers and 25-50 quart size containers.  And a large fan or two to keep us cool as there was no air conditioning. Everything had to be removed from the counter tops and newspaper was taped up as a back splash where the corn was being cut off the cob. It’s amazing how far a kernel of corn can travel…and stick on its landing spot forever, unless stopped before it gets there.

Mom and I would join grandma in yard under the shade tree and help with the husking.  Once we had about a half dozen 5 gallon buckets full of ears, dad would carry them into the kitchen and the process would begin.

This all took place before noon, and a meal was prepared at the same time, which of course included some sweet corn.  Grandpa, dad, brother, the hired hand, grandma, mom and I would gather around the table to take a break and talk about the mission ahead us along with the usual farm talk chatter about the market reports or the weather.

It was a lot of work in which the task usually lasted into the evening hours and sometimes until after the sun had gone down. But the effort put forth was certainly worth it when looking at all the containers full of fresh sweet corn stacked high in the basement freezer. Even more so in the middle of January when we enjoyed the fresh taste of corn for dinner!

I still boil fresh picked corn in a bath of hot water; however this recipe works well on the grill and gives the corn a distinctive flavor.
 Roasted Sweet Corn
By The Gourmet Farm Girl
1 dozen ears of fresh picked sweet corn
10 tablespoons soft unsalted butter
1 1/2 teaspoons Hickory Smoked Salt
Kitchen twine

Soak 12 pieces of kitchen twine cut 20 inches long in water for 15-20 minutes

Mix the salt and butter together and set aside

Pull husks back from the cob and remove the silks with hands or a soft brush; replace/ wrap the husks back around the cob; place corn in a sink full of cold water and soak for 10-15 minutes; remove and drip dry.
Pull husks back again and rub the butter and salt mixture on the kernels; wrap up once more and secure with the kitchen twine.

Place on a hot grill for 15-20 minutes till hot through. remove strings; add additional butter before eating if desired.  
ENJOY!

Sweet Corn Season… Read More »

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! 

Heart Healthy Recipe… Read More »
Ham and Split Pea Soup
By The Gourmet Farm Girl 
1 large ham bone with meat or 3 ham hocks
2 quarts water
2-14.5 oz.cans chicken broth
1 medium size onion (peeled and cut into quarters)
1 medium size onion chopped
3 bay leaves
3-4 gloves garlic (chopped)
3 stalks celery with leaves (chopped)
1 pound split peas
salt and pepper to taste
In a large stock pot add the water, broth, ham bone, onion quarters, bay leaves and celery; bring to a boil and then reduce to a low boil for 45-50 minutes or till the meat is falling off the bone.
Turn off heat and pull the ham bone out of  the broth. Let cool, pull meat from the bone and set aside.
Discard bone and any fatty pieces
Strain the broth through a colander to remove the large  pieces of vegetables. Return the broth to the stock pot and add the split peas to the broth along with the bay leaves and chopped onion. Cook over medium heat till the peas are soft and tender; 30-40 minutes. Add the ham pieces and continue to simmer for 10-15 minutes. Remove bay leaves before serving
Salt and pepper according to taste.
Serves 6-8
ENJOY!

Have Leftover Ham? Read More »

French Tarragon is the unique flavor in this dish…

Chicken Chowder with Fresh Vegetables
By The Gourmet Farm Girl
2 large boneless skinless chicken breasts (cut into bite size pieces)
5 sliced smoked bacon (chopped)
2 quarts chicken stock
2 stalks celery plus some of the light green leaves (chopped)
2 carrots peeled and chopped
3 green onions (chopped)
1 15.2 oz. can of corn (or two ears of corn cut off the cob)
2 medium size potatoes (cut into chunks)
2 garlic  cloves (minced)
3 bay leaves
1 teaspoon French Tarragon (dried leaves)
1/2 teaspoon dried sage leaves
1 cup half-n-half
2 tablespoon cornstarch
3 ounces cold water
3 tablespoons fresh chopped flat leaf parsley
In a large stock pot over medium low heat brown the bacon; remove the bacon and fat; reserving 2-3 tablespoon of fat in the pot. set bacon aside.  Increase heat to medium; add the chicken pieces and cook for 8-10 minutes till cooked through. Remove chicken from the pot and set aside.
Add the garlic, celery, onions and carrots; saute for 5-6 minutes till almost tender. Add the chicken stock, potatoes, corn, bay leaves, sage and tarragon Return the chicken to the pot, lower heat to simmer and cook for 20-30 minutes; stirring occasionally.  
Add the half-n-half; return the bacon to the pot; whisk together the cornstarch and cold water; gently stir into the pot and cook for 5-6 minutes till thick. Remove bay leaves; stir in the fresh parsley and serve with croutons or crusty bread.
Garnish with a sprig of rosemary or herb of your choice
Serves 6-8

ENJOY!

  

Simply delish! Read More »

Chicken Thighs and Vegetable Medley
By The Gourmet Farm Girl

1 1/2 pounds skinless chicken thighs
4 strips smoked bacon
1 small yellow onion (chopped)
3 small potatoes (cut into chunks)
3 medium size carrots (cut into chunks)
3 stalks celery (cut into chunks)
2 cups sugar snap pea pods
2 cups chopped cabbage
1 teaspoon dried basil
1 teaspoon granulated garlic
1 teaspoon black pepper
2 teaspoons salt
3 bay leaves
1/2 teaspoon dried dill
1 qt chicken broth
1 qt tomato juice
1 cup brown rice

In a large Dutch oven brown the bacon over medium high heat; remove all but 2-3 tablespoons of the bacon fat. Add the onions and sauté for 2-3 minutes; add chicken broth, basil, dill, bay leaves, garlic, carrots, celery, potatoes and one teaspoon salt. Reduce heat to low; simmer for 10-15 minutes.
Cut large thighs in half if needed and cook in a skillet with a small amount of oil till lightly brown on both sides; 3-5 minutes. (Chicken does not have to be cooked all the way through) Remove and add the chicken to the Dutch oven vegetable medley. Note: chicken should be in large pieces
Add the tomato juice, one teaspoon salt, pepper, pea pods, cabbage and rice. Cover and continue to cook over medium low heat till rice is done 15-20 minutes and all vegetables are tender. Remove bay leaves before serving.

Serve with crusty garlic toast and a side salad

Serves 6-8

ENJOY!

Spring Supper… Read More »

Beef Pot Roast with Onions, Carrots and Leeks
Over Mashed Potatoes

by The Gourmet Farm Girl

My mom could cook up a beef roast within a hour (give or take) her secret was the Pressure Cooker…I have used this great cookware and found it to be a true blessing when trying to save time and create a moist and tender piece of meat.
I no longer possess this great invention but the memories of the hissing and rattle of the pressure cooker remains fresh in my memory…not to mention the stories of the pressure cooker going amiss. Granny had chicken on her ceiling and yes…I will mention the time the pressure valve malfunctioned and I ended up with beef broth on my ceiling. My children will contest to this one.
 Never-the- less the pot roast is a family favorite across American and will always be one of the GREAT family meals we shared many times on the farm.

Even on a hot summer day… the men folk (as my granny would say) need a harty meal, especially when there was hay bailing do be done.

The bails were stacked one-by-one when I was growing up. I would drive the tractor (without a cab) and there would be someone on the wagon stacking the bails as they came off the bailer. 
 Today the Kick Bailer saves on labor, one person can do all the bailing in the field.  
No pressure cooker required for this recipe all you need is some time and allow the great smell to embrace your home. Make this on a day when you can take the time and ENJOY your day of cooking for your family

4-5 pound chuck roast
2 leeks sliced
1 medium onion sliced
1-2 bay leaves
Olive oil
2 14.5 oz can beef broth
4-5 carrots peeled and cut in half
2 teaspoons Gourmet Farm Girl Seasoning
(See left side posts on home page under recipes)
or your favorite seasoning
4-6 medium white potatoes

Trim any excess fat from roast; season with the house blend seasoning; in a heavy stock pot sprayed with cooking spray heat 2-3 Tablespoons olive oil and sear the beef on both sides till brown. Pour the beef broth into the pot; add the bay leaves; lay the onions on top of the beef Cover and let simmer for 2-3 hours.

When meat starts to tender; add the carrots and leeks; turn heat up to medium; cover and let cook for an additional 30-40 minutes

At this time; wash and peel the potatoes and place in cold water with a pinch of salt in a pot; bring to a boil over high heat; once boiling turn down heat and boil till a fork slides through easily; 30-35 minutes; remove from heat and drain; cover and let sit till ready to mash

When meat is tender and the root vegetables are soft turn heat off and let sit

Heat ¼ cup half-and-half or milk; whip potatoes with an electric mixer adding the warm milk as you mix (may not need all of the milk) add 2-3 tablespoons butter and
 continue to whip potatoes till creamy and smooth .
Pour some of the broth over the meat and potatoes or make gravy and ENJOY!
The view from the office…

Just the smell of fresh bailed hay can take me back to those  summer days…
Have a great day!

Photos are personal collection taken by The Gourmet Farm Girl

The Pot Roast… Read More »
Vegetable Soup with Blackeye Peas and Sweet Potatoes

By The Gourmet Farm Girl


I have made many pots of soup over the years and veggie soup is a family favorite. Since I have some new freezer beef I decided to make a pot using the stew meat. I also decided to try something different; as I stared at my panty shelves the can of Glory Foods Seasoned Southern Style Blackeye Peas said “use me in the soup” so I have created a new soup recipe combining the North and the South. I had some sweet potatoes on hand so I replaced the white potatoes with the sweet potatoes

The blackeye peas are made by a local company here in Columbus specializing in Southern Style cooking; I always try to use local products whenever I can. The smokey flavor and texture of the blackeye peas was a nice addition.

2-2 ½ lbs Stew Meat
3 t. extra virgin olive oil
2 garlic cloves minced or 1 t. garlic powder
1 t. dried basil
1 t. sea salt (or to taste)
2 T dried parsley or fresh chopped
½ t ground black peppercorns (or to taste)
1-2 beef bouillon cubes (optional)
3 14 oz cans beef broth
1 14 oz can vegetable broth
½ medium white onion
½ medium red onion
2 bay leaves
3 stalks celery and some of the light leaves
2 stalks carrots chopped
2 medium size sweet potatoes

1 15 oz can of blackeye peas                                                                           
1 can corn (or 2 ears of sweet corn blanched and cut off the cob)
1 small yellow zucchini
1 small green zucchini
1 qt tomato juice

In a heavy stock pot brown the meat in the olive oil on med heat until it starts to turn brown
Add the garlic, basil, salt, pepper, parsley, ½ of the onion and bouillon cubes to the meat and cook on medium heat till the moisture starts to reduce. (Do not let go dry) add the broth and let the meat and seasoning cook until tender 30-35 minutes. Could be less or more time (You will need to taste test to see if the meat is getting tender)

As soon as the meat starts to tender: Add the chopped celery with some of the light green leaves, carrots, bay leaves and the other half of the onion. Reduce heat and let simmer until the vegetables begin to tender; 15-20 minutes longer
Add the corn, blackeye peas, sweet potatoes, zucchini and tomato juice; continue to simmer till all is tender and flavors come together; 15-20 minutes

Serve with some fresh baked bread or crackers and a side salad.
ENJOY!

North South Soup…with Glory Foods Read More »

Chicken Stew
By The Gourmet Farm Girl

2-3 Tablespoons Olive oil
2 stalks celery + the light green leaves (chopped)
1 med size carrot (chopped)
2 cloves garlic (minced)
1 small onion (chopped)
2 small potatoes (diced)
2 bay leaves
1 Tablespoons dried parsley or 2-3 Tablespoons fresh
1- 14 oz can petite chopped tomatoes with garlic and olive oil
1 -14 oz can low salt chicken broth
1 ½ Tablespoon Basil Pesto
½ teaspoon dried thyme leaves
Crushed black pepper and sea salt to taste
1-15 oz can pinto beans (kidney beans or any white bean will work)
2 Chicken breasts cut into bite size pieces or 3-4 chicken thighs will work for this recipe

Heat the oil in a heavy stock pot over medium heat; add the garlic, celery, carrots, and onion. Sauté till the onion is translucent; 5-7 minutes; season with cracked black pepper and sea salt.
Stir in the tomatoes, chicken broth, bay leaves, basil pesto, thyme, parsley and chopped potatoes; simmer for 15-20 minutes then add chicken pieces. Continue to simmer on low to medium heat till the chicken is cooked through and tender and potatoes are soft; additional 15 -20 minutes; add the beans and continue to simmer for 8-10 minutes . The best flavor comes from a slow simmer and let the flavors come together.

Serve with some crusty bread for dipping

Serves 2-4
(Double if more is needed)

ENJOY!

Cold Weather Favorite… Read More »

Farm Girl Chili
Original Recipe
by The Gourmet Farm Girl

1 pound lean ground beef
½ pound ground pork
1 medium onion chopped
4 Tablespoons chili powder (divided)
½ Tablespoon smoked paprika
1 Tablespoon cracked black pepper
2 Tablespoons brown sugar
2 teaspoon salt
1 teaspoon garlic powder
1 quart tomatoes juice
1 quart diced tomatoes
1 15.5 oz can kidney beans
1 15.5 oz can pinto beans

In a large stock pot over medium heat brown hamburger and pork; add onion; 2 Tablespoons of the chili powder; the pepper, smoked paprika and salt to the meat. Cook till no longer pink; 10-12 minutes.

Lower heat to simmer; add the tomato juice, diced tomatoes,one tablespoon chili powder
 and the garlic; simmer for 12-15 minutes on low heat

Add the beans; brown sugar and one more tablespoon chili powder; continue to simmer
 uncovered stirring often till flavors blend; 20-30 minutes.

Serve with sour cream, shredded cheddar, chopped chives or green onions
 or serve chili as is…

Chili may be cooled and stored in the refrigerator till the next day; chili will thicken; add
additional tomato juice if needed
Serves 8-10
ENJOY!

It’s Chili Time… Read More »