Kroger Sampling Event
5161 Hempstead Village Square
New Albany, OH 43054
Saturday October 17th 2015
from 10am-2:00pm
from 10am-2:00pm
Lot’s of local Ohio vendors sampling their products…stop by before the Buckeye Game and stock up!
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Roasted Pork Loin with Fennel Sautéed Apples
By The Gourmet Farm Girl
2 ½ – 3 pound Pork Loin
Salt and Pepper
2 cups apple cider or apple juice (divided)
2 teaspoons corn starch
1 Tablespoon balsamic vinegar
(The Gourmet Farm Girl Golden Balsamic works will with this recipe)
2 teaspoons brown sugar
2 Tablespoons Apple Butter
1/8 teaspoon fennel seeds
4 tablespoons butter
2 medium size Gala Apples (sliced)
Preheat oven to 375 degrees
Place the pork loin in a roasting pan with fat side up; season with salt and pepper to taste. Pour 1 cup of apple cider around the loin and roast uncovered for 40-50 minutes or until the internal temperature reaches 145degrees. Tent with foil and allow to rest for 5-8 minutes before slicing
While the meat is in the oven; mix together 1 cup cold cider, corn starch, balsamic vinegar, brown sugar, apple butter and fennel seeds; set aside
In a medium size sauté pan over medium to medium high heat melt the butter and sauté apples for 1-2 minutes; pour the cider mixture over the apples; lower heat to simmer and cook for 10-12 minutes until soft and tender.
Slice the pork loin into slices and layer on a plate, pour the apples and sauce over the top and
serve immediately.
Serves 4-5
ENJOY!
A Perfect Match-Pork and Apples Read More »
When growing up on the farm, my mother made pot roast many times. Here is a different twist on making a roast. This recipe is great for a week-end dinner or crock pot recipe!
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Chuck Roast Pizzaiola
By The Gourmet Farm Girl
2-3 tablespoons canola oil
2 1/2 pound chuck roast (bone in)
2 1/2 pound chuck roast (bone in)
1 onion chopped
3-4 cloves garlic minced
3-4 cloves garlic minced
1 15 oz can beef broth
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste
3 bay leaves
1 quart stewed tomatoes with juice
1 6 oz can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 teaspoon crushed red pepper flakes
2 teaspoons dried oregano
2 teaspoons dried thyme
1 small chunk Parmesan cheese (shaved)
Preheat oven to 325 degrees
Salt and pepper both sides of the chuck roast
In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.
Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8
I don’t think that many of us think about what an apron is. I have always loved an apron…think about the following,
The principal use of Grandma’s apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children’s tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids…
And when the weather was cold grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow,
bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk (just as my granny alway described the men in our lives) knew it was time to come in from the fields to dinner.(the noon meal)
It will be a long time before someone invents something that will replace that ‘old-time apron’ that served so many purposes.
Keep this in mind…
Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw.
My Great-Granny and the chickens…This world today would go crazy trying to figure out how many germs were on that apron.
I don’t think I ever caught anything from an apron – but love…
thank you my dear friend who sent this to me…. may all of us who remember the apron take a moment to treasure the time…
The Gourmet Farm Girl
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The vegetable gardens are producing very well. There is something quite special about picking fresh vegetables and fruits from your own garden and creating a delicious dish. Here is another use for zucchini, tomatoes and extra cabbage. This recipe is so chunky and hardy you can eat it with a fork…but use a spoon to get all of the great broth!
Crusty bread works well too.
Crusty bread works well too.
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Garden Vegetables with Beef in Creamy Tomato Broth
By The Gourmet Farm Girl
2-2 ½ lbs stew meat
3-4 Tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon dried basil
1 teaspoon sea salt (or to taste)
1 Tablespoon dried parsley
½ teaspoon ground black peppercorns (or to taste)
or 1 1/2 tablespoons of The Gourmet Farm Girl House Blend seasoning
3 14 oz cans beef broth
1 14 oz can vegetable broth
1 medium white onion
2 bay leaves
3 stalks celery and some of the light leaves
2 large carrots chopped or sliced
1/2 head cabbage (chopped)
2 yellow squash (cut into half moons)
2 medium size green zucchini or one large one (cut into half moons
4 medium size tomatoes (chopped)
1 1/2 cups half-n-half
In a heavy stock pot brown the meat in the olive oil on med to medium high heat. Add the garlic, basil, salt, pepper, parsley, ½ of the onion and bouillon cubes with one can of broth to the meat; cook on medium heat till the moisture starts to reduce. (Do not let go dry) add the additional broth and let the meat and seasoning cook until tender; 40-45 minutes
NOTE: 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 onion, bay leaves, celery with some of the light green leaves, carrots and cabbage, . Reduce heat and let simmer until the vegetables begin to tender. 15-20 minutes longer
Add squash, zucchini and tomatoes; continue to simmer till all is tender and flavors come together; 15-20 minutes; add the half and half and stir in till warm; remove bay leaves and serve.
ENJOY!
Serves 6-8
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Spaghetti Squash with Tomato Sauce
and Toasted Pine Nuts
By The Gourmet Farm Girl
1 medium size spaghetti squash
1/4 cup toasted pine nuts
2-3 tablespoons olive oil
3 cloves garlic minced
½ of a small onion chopped
3 cloves garlic minced
1- 24 ounce jar of spaghetti sauce
1 teaspoon dried basil
1 teaspoon dried parsley
1 1/2 cups shredded parmesan cheese
Preheat oven to 350
Wash the squash and cut in half (lengthwise) remove seeds; place cut side down in a large baking dish; add ½ cup water bake for 45-50 minutes till the squash is soft; remove from oven and let cool
Turn off heat and place pine nuts in the oven to toast.
In a deep skillet heat the oil and sauté the minced garlic and onions till fragrant; 2-3 minutes. Add the sauce, basil and parsley; simmer for 15-20 minutes stirring often.
When squash is cool enough to handle, shred with a fork length way on the meat of the squash to create spaghetti like noodles. Pile the spaghetti squash on a plate and top with some parmesan cheese, spoon sauce over the squash and top with more parmesan cheese and pine nuts.
Garnish with fresh basil or parsley
ENJOY!
Spaghetti Supper idea… Read More »
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| One of my favorite nooks in our home…the vintage farm photo, grandma’s painted dish, grandpa’s stand with wash bowl and pitcher and my hydrangea’s from the garden. Enjoy your day! from The Gourmet Farm Girl |
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Mark Your Calendar’s … Read More »
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Almost here…my 3 new flavors of soups coming out soon. Garden Harvest Curry with Lentils, just the right amount of heat with a smooth taste from the coconut milk. A Sweet & Creamy Tomato Soup & a Rustic Bean with Vegetables, this one has a hint of bacon & lots of herbs.
Watch for posts as to where they will be on store shelves…just like the Chili’s they’re Gluten free and no preservatives!
| . This is a great way to use eggplant and Zucchini from the garden…
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Garden Vegetable Lasagna
By The Gourmet Farm Girl
1 package Lasagna noodles
1 medium eggplant
1 medium eggplant
4-5 tablespoons extra virgin olive oil
1 pound ground beef
2 1/2 half tablespoons of The Gourmet Farm Girl House Seasoning
(or your favorite Italian blend)
1 medium onion chopped
1 small green bell pepper chopped
2 tablespoons dried parsley
6 medium ripe tomatoes chopped
3 cups tomato juice
2 teaspoons salt
1 teaspoon pepper
1 small zucchini sliced
4 cups fresh spinach
1 16 ounce Ricotta cheese
2 cups shredded Parmesan cheese
1 pound fresh mozzarella cheese sliced
Fresh basil
Pre-heat oven to 375 degrees
Spray two 12×9 inch casserole dishes with oil and set aside
Note: this recipe makes a lot; bake one and freezer the other
In a large stock pot cook lasagna noodles according to package directions. Drain, rinse and allow to cool. (Tip: add lots of salt to the water and stir the water for several minutes after adding the noodles to prevent sticking together)
Cut the eggplant in half (length wise) brush with some of the olive oil and place cut side down on a heavy baking sheet. Bake for 15-20 minutes till soft; remove and cool.
In a large deep skillet heat the remaining oil over medium high heat and brown the meat; 5-7 minutes, chopping the meat into small pieces. Add the seasoning, chopped onion, bell pepper, parsley, tomatoes, tomato juice, salt and pepper. Reduce heat to a simmer and cook the sauce for 30-40 minutes stirring often. (Note: add more tomato juice if needed, sauce should not be to thick)
Scrape the eggplant from the skin and place into a medium size mixing bowl. Stir in the ricotta cheese; season with salt and pepper.
Add 3-4 spoon fulls of sauce to the bottom of the casserole dish followed by 3 noodles; more sauce, layer the cheeses, eggplant mixture, sliced squash and spinach; repeat till both casseroles are full.
Cover with foil and bake for 45-50 minutes; remove foil and bake for an additional 7-10 minutes.
Garnish with fresh basil
Each dish serves 8-10
ENJOY!
From the Garden Recipe… Read More »