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The farm I grew up on produced hundreds of acres of  soybeans; and they still do.
Did you know: 
Soybeans produce significantly more protein per acre than most other uses of land.

 Lentil soup is recognized as a highly nutritious, particularly good source of protein, dietary fiber, iron and potassium.  

Did you know:

The lentil or daal or pulse (Lens culinaris) is a bushy annual plant of the legume family. It is a kind of vegetable, grown for its lens-shaped seeds. It is about 15 inches tall and the seeds grow in pods, usually with two seeds in each.

There are at least nineteen types of lentils, I used green, which is the most common. 

This is a very flavorful earthy soup with tons of nutrition.
Lentil and Vegetable Soup
By The Gourmet Farm Girl
5 slices smoked bacon (chopped)
1 tablespoon butter
2 stalks celery (chopped)
1 leek (chopped)
1 small Chinese eggplant (chopped)

2 medium carrots (chopped)
2 teaspoons sea salt
1 teaspoon cracked black pepper
(or salt and pepper to taste)
2 quarts chicken stock
2 small potatoes (chopped)
3 bay leaves
1 teaspoon dried thyme
2 cups lentils 
 
In a large stock pot over medium heat brown the bacon till almost crisp; remove the bacon pieces and drain on a paper towel. Reserve 2-3 tablespoons bacon fat in the pot.
Add the butter, celery, leeks, eggplant and carrots, salt and pepper; sauté for 1-2 minutes over medium heat

Add the stock, potatoes, bay leaves and thyme; reduce heat to simmer and cook for 10-15 minutes

Add lentils and continue to cook until lentils are soft; 25-30 minutes; stir often.
Return the bacon pieces to the pot. When ready to serve remove the bay leaves and top with sour cream and fresh parsley.

Crusty bread goes well with this meal

Serves 6-8

ENJOY!

Healthy Supper… Read More »
 Gourmet Pork Sliders with Fenugreek Sauce
By The Gourmet Farm Girl
1/2 lb pork tenderloin sliced thin
Note: this is a great way to use up leftover loin; chicken or turkey works well too)
1 red onion
1- 8 oz block Feta cheese
Broccoli Sprouts (or your favorite)
5 Tablespoons extra virgin olive oil
1 teaspoon Ancho Chile powder
1 Tablespoon Fenugreek leaves (chopped) www.MySpiceSage.com
1 teaspoon granulated garlic
pinch of salt
1 package slider buns or rolls
1 can large black olives (pitted)
Slice meat, onions and cheese into thin slices and set aside.
Whisk together olive oil, garlic, Chile powder, salt and the Fenugreek leaves in a small bowl and set aside.
Bake rolls according to package directions (if necessary)
Layer the buns first with sprouts then stack some of the pork on top; pour one tablespoon of the Fenugreek sauce over the top and follow with the cheese and onions.
Serve with black olives or an assortment of olives.
Note: The name fenugreek or foenum-graecum is from Latin for “Greek hay”. The plant is similar to wild clover. It reminds me of fresh hay or cut grass.
Serves 4-5  (can be easily doubled)
These sandwich’s go well with the Garden Slaw recipe from the previous post.
ENJOY!




New Year’s Pork Sliders… Read More »

I have been asked to post this recipe again…so here it is! 
Sauerkraut Balls with Stone Ground Mustard
By The Gourmet Farm Girl
½ pound mild Italian sausage

2 Tablespoons chopped green onion
1 cup sauerkraut (drained)
4 oz cream cheese
1 egg (slightly beaten)
1-2 Tablespoon flour
1 teaspoon dry mustard
Ground black pepper and sea salt to taste

1 cup milk
1 egg (slightly beaten)
2 cups dry (unseasoned) bread crumbs (Panko)
Peanut Oil for frying

Cook the sausage and onions in a medium skillet over medium-high heat until the sausage is done; 5-7 minutes. (Break up the sausage with a fork as it cooks) Remove from heat; add the sauerkraut, cream cheese, 1 egg, 1 Tablespoon flour and mustard; salt and pepper to taste; mix together well.
Note: Add one more Tablespoon flour if needed to keep mixture together
Roll into 1 inch balls; place on a plate; cover with wax paper and place in the freezer until partially frozen; 40-45 minutes
In a medium size bowl whisk the milk and the egg together; dip each ball into the mixture and roll in bread crumbs.  Fry the balls in hot oil till golden brown; 5-6 minutes; remove from oil with a slotted spoon and drain on a paper towel.
Serve as is or with Stone Ground Mustard

Makes 12-15 balls

ENJOY!

New Years’ Recipe… Read More »

 
Stuffed Medjool Dates with Bacon and Cheese
By The Gourmet Farm Girl

8 ounces cream cheese soften
¼ cup cooked bacon or prosciutto (chopped)
¼ cup finely chopped pecans
2 medium green onions minced
1 teaspoon granulated garlic
¼ cup blue cheese crumbles
1/8 teaspoon ground black pepper
25-30 Medjool Dates
25-30 Whole Pecans

In a medium size mixing bowl blend together with a large spoon the cream cheese, bacon, pecans, onions, garlic, blue cheese crumbles and black pepper till creamy.
Cut a slit in each date and remove pit; fill the date with the mixture and place on a sheet pan. Top each date with a whole pecan and bake at 350 degrees for 6-8 minutes till warm.
 
Serve immediately 
 
Can be made the day before and refrigerated. Bring to room temp before baking.
 
ENJOY!

Holiday Appetizer Idea… Read More »

 
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. 
  


Curry for the Holiday’s… Read More »

 
 
 
Don’t miss the 2015 Winterfair this weekend…I will be there with all of my product line…and Samples of chili and soups.
If you have not been to this show before you’re missing out on a great place to shop for Christmas gifts. Lots of art, jewelry, unique crafts and of course FOOD! 
winterfair logo11
at the Ohio Expo Center, Columbus, Ohio 
December 4th, 5th and 6th 2015
from 10:00am-7:00pm on Friday and Saturday
Sunday from11:00am-4:00pm
 
See you there! 

It’s time to shop for Christmas gifts… Read More »



The Gourmet Farm Girl Seasoning Blends
have a brand new look.
 
Now in a 8 oz. clear bottle with a shaker and pour cap.
 
You get almost twice the amount for the same price of  $7.99-8.49
 
available on line at www.thegourmetfarmgirl.com 
Come see us a WinterFair
at the Ohio Expo Center Columbus, Ohio
 
December 4th, 5th and 6th 2015
from 10:00am-7:00pm on Friday and Saturday
Sunday from11:00am-4:00pm



 
 
 


A New Look… Read More »

Individual Escalloped Potatoes and Ham Casseroles
 
 
 
 
Pre-heat oven to 375 degrees
 
Spray with cooking oil or butter 2- 16 oz. size casserole dishes 
 
 
8 red skin potatoes boiled
1 cup shredded cheddar cheese blend
1/2 cup shaved parmesan cheese
2 cups chopped ham
drizzle of Extra Virgin Olive oil
3 Tablespoons butter
2 green onions chopped
1/2 teaspoon granulated garlic
1 cup 1/2 & 1/2 plus extra if needed
1 5.2 oz. boursin cheese with garlic and herbs 
1 teaspoon nutmeg
pinch of dried thyme
 
 
 
 
Boil the potatoes until a fork passes through, about 30 minutes, cool with cold water and drain. Cut into chunks and place in a large bowl. Add the chopped ham and cheese. Mix together and set aside. 
 
In a medium size skillet over med heat add the oil and butter and sauté the onions till soft. Add the garlic, half & half, and whisk in the boursin cheese, simmer for 1-2 minutes stirring occasionally .  
Finish the sauce with the nutmeg and thyme, remove from heat and pour the mixture over the potatoe and cheese mixture.
 
Stir the mixture together then pour into the casseroles and bake for 35-40 minutes till bubbly.
 
Serve immediately
 
Serves 2-4


Easy Rich and Cheesey Potatoes & Ham Read More »

Stuffed Shells with Eggplant and Bacon in
 Fresh Tomato Sauce
By The Gourmet Farm Girl

8 jumbo pasta shells
4 strips smoked bacon cut into pieces
2 eggplants peeled and chopped into bite size pieces

1 1/2 cups fresh mozzarella cheese cut into pieces
Splash of red wine
6 medium size tomatoes cut into pieces
Note: if you prefer no skins in your sauce; peel tomatoes before adding.
1 teaspoon granulated garlic
1 tablespoon dried basil
1 teaspoon salt
1 teaspoon pepper
Fresh chopped flat leaf parsley for garnish
Preheat oven to 350 degrees
Boil pasta shells according to package directions; rinse in cold water and set aside
In a deep skillet over medium to medium high heat brown the bacon till crisp; remove and drain on a paper towel. Pour off all but 3-4 tablespoon of bacon fat and cook the eggplant till soft; 5-6 minutes. Remove and drain on a paper towel; mix together the bacon, cooked eggplant and 1 cup mozzarella cheese; set aside
Deglaze the pan with a splash of red wine; add to the wine the tomatoes, garlic, basil, salt and pepper.
Reduce heat to simmer and cover with a tilted lid; cook sauce for 20-30 minutes stirring often.
While sauce is simmering; stuff each shell with the eggplant mixture; set aside. Layer a casserole dish or individual casseroles with sauce, stuffed shells and pour more sauce on top of shells; top with the additional 1/2 cup chopped fresh mozzarella cheese.
Bake for 30-40 minutes till bubbly and cheese is melted.
Garnish with fresh chopped parsley
ENJOY!

Eggplant Recipe… Read More »