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Farm Fresh Coleslaw
By The Gourmet Farm Girl
1 medium head green cabbage

½ head purple cabbage
3 medium carrots
6 green onions chopped
½ red pepper chopped

Shred cabbage and carrots in large bowl of a food processor or rough chop with a knife.
Pour into a lagre mixing bowl ; add the chopped green onion with some of the green parts, and the red pepper; stir to mix

In a medium mixing bowl combine:

1 ¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
2 T sugar
1 t garlic powder
2 T cider vinegar
2 t celery seed
1 t crushed red pepper flakes
Salt and pepper to taste

Pour over cabbage mixture and stir well,  refrigerate and let flavor up for at least 2-3 hours before serving.

Makes 10-12 servings

ENJOY!

Summer Slaw Read More »

One of my favorite flowers…
The Peony
1930’s
My grandmother had a picket fence built many years ago. I remember as a kid the beautiful Peony bushes that grew along side of these pickets which always seemed to be lacking a coat of new white paint. I also recall my attempts to paint this stretch of fence every summer. Note… I said attempt; I never seemed to get the job completed before fall set in. Never-the-less the beautiful Peony’s would always bring a smile to my face and brighten my day. Not to mention the wonderful aroma they would send out to whom ever walked by or when I attempted to paint the pickets.
Late March 2010
New Life…
When the fence was torn down in later years, I removed some of the Peony bulbs and transplanted them to my home. They grew beautifully and when I moved several times later through out my life  I continued to transplant some of the bulbs. I still have some of these beauties…they are in their second season at my home now.  
 April 2010
May 2010
June 2, 2010
Their beauty is short lived…as so many things in life they leave us much to soon.
Make the most of your days…ENJOY!
The Gourmet Farm Girl

The Picket Fence and Peony Flowers Read More »

 
Cream of Broccoli Soup
By The Gourmet Farm Girl
This is a great way to use up broccoli from your refrigerator or buy broccoli off the mark down rack at the store.

4-5 cups chopped broccoli
1/3 cup white wine
2 quarts chicken stock
2 T butter
2-3 medium potatoes peeled
2 cloves garlic minced
1 small onion chopped
1 cup cream or half-and half
3 T cornstarch
2 oz cold water
Salt  and pepper to taste

In a large stock pot over medium to high heat add the chicken broth, butter, potatoes, onion salt and pepper; bing to a boil then turn to low heat and simmer for 20-30 minutes till potatoes are soft; add the chopped broccoli (I use the top part of the stem too) and the white wine, and simmer for an additional 15-20 minutes till broccoli is soft; pour into food processor (in several batches) and puree till smooth.

 

Return soup to stock pot and add 1 cup of cream or half-n-half; Disolve 3 T cornstarch in 2 ounces of COLD water and pour into soup to thicken

 

Simmer for an additional 3-5 minutes till thick and creamy

Serves 6-8

Top with shredded cheddar cheese and chopped parsley.

 

Serve with some crusty bread or whole grain crackers and side salad

 

Enjoy!

Cream of Broccoli Soup Read More »
Pan Fried Talapia
By The Gourmet Farm Girl

1-2 lbs of Talapia fillets (1 lb feeds two people)
1 cup flour
2-3 T. Old Bay Seasoning (adjust to amount of fish you are preparing)
Salt and pepper to taste

Mix flour and Old Bay together and coat each piece of fish lightly with the mix
Salt and pepper; in a large non-stick skillet on medium to medium high heat melt together 2-3 Tablespoons extra virgin olive oil and 2-3 Tablespoons butter; add fish fillets and fry for 2-3 minutes on each side till flakey.

See how simple that was…Enjoy!

Pan Fried Talapia Read More »

A Garden of the Lord
Oh, to have one’s soul under heavy cultivation, no wilderness, but a garden of the Lord, walled around by grace, planted by instruction, visited by love, weeded by heavenly discipline, and guarded by divine power. One’s soul thus favored is prepared to yield fruit to the glory of God.
— Charles Spurgeon
Enjoy your day!  
 The Gourmet Farm Girl

The Garden in Finished… Read More »
My husband makes the best rice pilaf I have ever had. It was his mother’s recipe. I remember when I first met Brian, he made me dinner. He made a grilled chicken salad with rice pilaf. I was very impressed! Now when we have rice I always use his recipe, and sometimes I even have him make it.

Rice Pilaf
By The Gourmet Farm Girl

2 -3 Tablespoons Butter
1/8 cup of tiny egg noodles
1 14 oz can of Chicken Broth
1 cup long grain rice

Heat the chicken broth in a small pan till hot; lower heat and let sit; at the same time place the butter in a 2 qt. pan on medium heat add the tiny eggs noodles to the butter and brown, stir continually
(Be careful not to get them to hot and burn)

As soon as the noodles are brown pour the hot broth in the pot along with the rice. Give it a quick stir and cover, reduce heat to simmer for 25-30 minutes

Serves 6-8 

Rice Pialf Read More »

I found this brownie recipe years ago in a magazine. I remember making brownies for my kids. My daughter coming home from after school activities and the boys coming home from working at the farm and indulging in a chocolate brownie, or in their case the pan of brownies…
The Best Brownies

1 1/2 sticks of butter                                                                          
4 oz unsweetened chocolate, chopped

1 1/2 cups sugar

2/14 tsp vanilla extract (use real extract)
2 eggs
1 cup flour
1/4 cup chopped walnuts (optional)
2 1/4 cups powdered sugar
1/2 cup cocoa powder
3/4 T milk

In a large heavy saucepan on low heat, melt 8 T of butter and the chocolate, stirring constantly
Remove from heat and add the sugar, 2 tsp vanilla and the eggs, one at a time
Blend in the flour and nuts; Pour into a greased 8 inch square pan and spread out; Bake in a 400 degree oven for 18-20 minutes or till the brownies start to pull from the sides of the pan

Frosting

In a medium size bowl beat with an electric mixer the remaining butter and vanilla until smooth and creamy
on low speed gradually add the powdered sugar and cocoa, alternating with the milk ( you may need to adjust the milk, I add a bit more) Beat till fluffy
Frost the brownies when still warm…

ENJOY!

The Gourmet Farm Girl

Just Another Day… Read More »

Good Morning…after more Spring rain the sun is out and shinning this Sunday May 23,2010
Photos from earlier in the week after the rain…
The waking earth at Springtime
Reminds us it is ture That nothing ever really dies That is not born anew…
So trust GOD’S ALL-WISE WISDOM 
And doubt THE FATHER never, For in HIS HEAVENLY KINGDOM There is NOTHING LOST FOREVER!
Helen Steiner Rice 

The Gourmet Farm Girl

ENJOY YOUR DAY!

Spring Rain… Read More »



Grilled Australian Sea Salted Orange Roughy with
 Lemon and Parsley
By The Gourmet Farm Girl

2 or 4 Orange Roughy Fillets
Australian Pink Sea Salt (or Kosher)
Cracked Black Pepper
1 T Fresh or Dried Parsley
4 or 6 Slices of Lemon
4 or 6 pats of Butter

Spray a piece of aluminum foil with cooking oil and place fish fillets on foil; top with the salt, pepper, lemon, butter and parsley.
Place another piece of foil on top and seal edges to form a tent.
Place on grill at 400 degrees and cook for 10-12 minutes

Remove from heat and let sit for 2-3 minutes.

Serve with rice and your favorite vegetable

Makes 2 or 4 servings

Enjoy!

Great on the Grill… Read More »