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Ohio’s Own: Farmhouse Chili

 December 24, 2014 10:53 am

Chili season has arrived.

And while buying chicken noodle soup off the shelves of a grocery store has been an agreeable option, the ready-made chili-in-a-can has always seemed sorta suspect; like cat food or something.

Still, it took zero seconds of hesitation to give a big old container of Farmhouse Chili a whirl. First, because it’s sold in a glass jar. You can see the insides through the glass, and they look safe and tomatoey. Second, the label is cute. Third, it’s made in Ohio by something called The Gourmet Farm Girl. It seems like a safe bet that a gourmet farm person would not sell cat food labeled as chili.

Right out of the jar, it’s great. The chili has a vaguely smoky aromatic accent and a nice thick melange of beans and tomatoes. After a bite or two, you start to notice: wait, there’s no meat in there. Indeed, the label lists a series of items, including: tomatoes, pinto and kidney beans, onion, chili powder, pepper, smoked paprika and garlic. None of those things are animals.

Although vegans might be satisfied, as-is, the Farm Girl does suggest the possible addition of cooked ground meat. So, back to the lab with two pounds of ground turkey. The experiment with that addition (and salt) was successful. It’s a good chili and more complex and interesting than one I can typically make.

The chili comes in several other versions: Midwest Sweet Corn Chili, Garden Harvest Chili (with a variety of vegetables) and Spicy Bean. A 32 ounce contain of the chili will set you back about eight bucks.

The Gourmet Farm Girl brand expands well beyond chili. It also offers olive oils, balsamic vinegar, seasoning blends and soup mixes. You can find Gourmet Farm Girl products at local gourmet grocers such as Lucky’s, Weiland’s and The Hills.

For more information, visit www.thegourmetfarmgirl.com.

About the Author

Miriam Bowers Abbott

Miriam Bowers Abbott is a freelancer contributor to Columbus Underground who reviews restaurants, writes food-centric featurettes and occasionally pens other community journalism pieces.



 

Columbus Underground Reviews TGFG Chili! Read More »
Baked Cornish Hens with Moscato Herb Sauce
By The Gourmet Farm Girl
 
 
 
1 large head of garlic (roasted)
2 Cornish Hen (thawed)
Salt and Pepper
The Gourmet Farm Girl Rosemary Infused Extra Virgin Olive Oil (or regular Extra Virgin Olive Oil)
2 14.5 oz cans chicken broth
1/4 cup Moscato Wine
1 tablespoon cornstarch mixed in 3 tablespoons COLD water
1 small bunch of fresh Thyme
3-4 sprigs of fresh Rosemary
 
Heat oven to 350 degrees
 
Cut the head of garlic in half; drizzle with olive oil and sprinkle with salt. Wrap in a foil pouch and bake for 30-40 minutes or until soft. When cool enough to handle; squeeze out the cloves of garlic and smash with a spoon to form a paste; set aside.
 
Rinse and clean the hens under cold water; pat dry. Using a large sharp knife cut along the back bone to fillet open the bird so it will lay flat. Repeat with the other hen.
 
Place the hens on a large baking sheet (with edges) sprayed with cooking oil. Salt and pepper both sides and rub the roasted garlic paste over each hen, drizzle with the olive oil and pour 1 can of broth onto the pan.  
 
Bake uncovered for 50-60 minutes or until the internal temperature reaches 155-160 degrees. For additional browning turn on the broiler for the last 1-2 minutes before removing from the oven.
 
While the hens bake; heat the other can of chicken broth in a deep skillet; add the wine, stir in the cornstarch mixture, some of the fresh Thyme leaves and a sprig of Rosemary; reduce heat to simmer and keep warm till the hens are ready; stirring often.
Note: deglaze the baking sheet with several splashes of wine and add to the sauce; optional
 
When ready to serve, plate the hens on top of several more fresh Rosemary sprigs; pour the sauce over the birds and sprinkle with a few more fresh Thyme leaves.
 
Serves 4
 
ENJOY!  
 
Great served with dressing and sweet potatoes.
 


Holiday Supper… Read More »
 
New Item!
Buckeye Chili 
by “The Gourmet Farm Girl”
 
This is a mildly spiced chili with a cilantro undertone and packed full of pinto beans, kidney beans with chunks of tomatoes and peppers.
 
Vegan and Gluten Free
No Preservatives
(meat can be added if desired)
 
$8.99 for a 32 oz. glass jar
 
Makes a unique gift!
 
 
or contact me directly at gourmetfarmgirl@yahoo.com
for local delivery or special shipping.
 
 
 
 
 
   

Buckeye Chili has Arrived… Read More »

Shop this weekend December 5th-7th at the Ohio State Fairgrounds Bricker Building from 10:00am-8:00pm. Friday and Saturday and noon to 5:00pm on Sunday.    
 
I will be sampling all 4 Chili’s and introducing Buckeye Chili!

Need a Unique Gift for the Holidays! Read More »
 Phyllo Wrapped in Porchetto, Ham
and Cheese with Fig Jam 
By The Gourmet Farm Girl
 
1 stick melted butter
1 roll Phyllo Dough
5-6 slices Porchetto
5-6  (thin) sliced Smoked Ham  
1/2 cup chopped fresh spinach
3-4 slices thin sliced provolone cheese
or 1/3 cup Blue Cheese crumbles
3-4 tablespoon Fig Jam
 
Preheat oven to 350 degrees
Melt butter in a glass 2 cup measure and set aside; assemble all ingredients before beginning to make the roll. Unwrap Phyllo dough and place a damp towel over the dough to prevent drying out.
Begin by brushing each sheet with melted butter; working from the edges towards the center. When all layers are brushed with butter and spread the fig jam onto the dough.
Place the slices of porchetto on top of the jam followed by the cheese, spinach and top with the ham slices. Gently roll the dough and place seam side down on a parchment lined cookie sheet.
Brush the top and sides of roll with remaining butter.
Bake for 30-35 minutes or till dough is golden brown.
Slice and serve warm
Yields 12 slices 
ENJOY! 


Need an Appetizer Idea? Read More »

I have had requests to post this recipe again. So here it is…
 
Individual Lasagna Wrapped Chicken Thighs
By The Gourmet Farm Girl
1 1/2 – 2lb’s boneless chicken thighs (4-5)
4-5 Lasagna noodles (one per thigh)
1-2 tablespoons extra virgin olive oil
2-3 cloves garlic minced
1 small onion chopped
1 15 oz can tomato sauce
1 teaspoon dried basil
1/4 teaspoon dried oregano
1 Tablespoon dried parsley
1/2 cup Portabella mushrooms chopped
8-10 tablespoons Ricotta cheese
1/2 teaspoon black pepper
5 Tablespoons grated Parmesan cheese
Fresh Flat Leaf Parsley for garnish
Small block of hard Parmesan cheese for garnish
Preheat oven to 375 degrees
Spray a 9×9 inch glass casserole with cooking spray; set aside
 
Bring 4 quarts salted water to a boil; add the Lasagna noodles; cook till al dente; 8-10 minutes
Drain and set aside reserving some of the pasta water.
 

Salt and pepper chicken thighs

In a medium size deep skillet over medium high heat add the olive oil. When oil is hot, sear the chicken thighs on each side; about 2 minutes. Remove thighs from the skillet and set aside.
 

Reduce the heat to medium; add the garlic and onions; sauté till tender; 3-5 minutes

 

Pour the sauce into the skillet and add the dried herbs and mushrooms; reduce heat to low and simmer; stirring often 10-12 minutes.

 

While sauce is simmering; mix the Ricotta, grated Parmesan and black pepper together in a small bowl.

 

Assemble by spreading several tablespoons of sauce on top of a noodle, followed by several spoonfuls of the cheese mixture. Place a chicken thigh in the center of the noodle and gently wrap the noodle around it. Place in casserole; pour reaming sauce over the top; (if sauce is thick add a few spoonfuls of pasta water to thin it) cover with foil and bake for 45-50 minutes till hot through.

Garnish with fresh parsley and top with shavings of Parmesan cheese.

ENJOY!

From my Cookbook… Read More »

 
 
Holiday Sampling Event at Raisin Rack in Westerville
Saturday October 25th  
 
I will be sampling all four of my chili’s from 10:30 to 1:30. Stop by and try a sample. Vegan Vegetarian and Gluten Free. Stock up for football season or the Holiday’s  
Free recipes ideas and lots of samples…
 

 

New Location and Sampling Event! Read More »
New Location!
The Hill’s Market 7860 Olentangy River Road
Columbus, Ohio 43015 
 
 
All 4 flavors of The Gourmet Farm Girl Chili are
available at the Worthington store.
 
Just heat and serve or add meat! 
 
Homemade taste, no preservatives, vegan and gluten free!
Only $1.99 per 8 oz. serving
Low Calories
 
Come back to a simple goodness…
 
 


New Location… Read More »

 A customer of mine sent me this recipe using one of my blended oil’s.
Very yummy idea !
We call it Pasta Olio 🙂

Enjoy!
 

I have been using the basil and garlic oil that I got at Market Days in Worthington and is is delicious too 🙂   Here is a recipe that I have used it in where it is a star:

6 Tblsp of The Gourmet Farm Girl Basil Garlic extra virgin olive oil
1 tsp. salt
1 tsp. oregano
4 garlic cloves minced
1 lb. angel hair pasta, cooked
-heat the olive oil in a large sauté pan
-add the garlic, oregano and salt
-cook on medium until the garlic just starts to brown being careful not to burn the garlic
-toss the angel hair with the olive oil right in the pan
We eat this as a side with chicken parmesan or alone with a big salad.  You could add grilled chicken or shrimp to this as well.
Thanks again!
Terri
 
 
If you have a recipe using on of my products, send it to me at gourmetfarmgirl@yahoo.com and I will post it on this site!
 
 
 

Send me your recipes… Read More »