Recipes
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 »
Seafood Chowder
By The Gourmet Farm Girl
Let’s all keep in mind and send out a prayer concerning the tragedy on the Golf and the effect it has on the people and their families that fish for a living and supply the rest of the country with these delicious sea creatures. Let us also keep in mind the effect on our world.

  
5 strips Hickory Smoked bacon cut into pieces
1 leek chopped
3-4 green onions chopped                                                          
4 medium garlic cloves minced                                          
1- 8 oz bottle Clam Juice
2- 14 oz cans chicken broth
2 bay leaves
3-4 medium potatoes cut into chunks
1 lb bay scallops
½ lb salmon cut into pieces

½ lb tilapia cut into pieces or any white fish will work
1 lb crab meat picked from the shell or lobster
1 lb shrimp peeled and cut into chunks
1 ½ cups half and half or heavy cream

2 T corn starch mixed with enough COLD water to make one ounce

Salt and pepper to taste

Look at all the meat I picked from 1 pound of crab legs

In a heavy stock pot on medium heat cook the bacon till lightly crisp; remove and reserve 4-5 tablespoon of the bacon for garnishing the chowder; add to the remaining bacon the garlic and cook for 1-2 minutes to release the flavor; add the chopped onions, leek, potatoes, clam juice; chicken broth and bay leaves; simmer on low heat for 15-20 minutes till all is tender.
Add the fresh seafood and continue to cook on medium heat till the seafood is done; 10-12 minutes; stir in half and half or heavy cream; add cornstarch mixture to thicken chowder and cook for an additional 2-3 minutes till thick and creamy.

Top with the bacon crumbles and chopped green onion (optional)
Serve with some crusty bread for dipping
ENJOY!

For the Seafood Lover… Read More »

The secret ingredient…homemade tomato juice!

You will need 1 ½ – 2 ½ lb’s of good stew meat or cut up some of your own freezer beef. (Depends on how much meat you want in your soup) I use stew meat, the meat cutter has included (specified by me when the steer is butchered)  If I run out of stew meat, I will use some of the sirloin, round or a roast. Just make sure the meat you use has some marbling to it, this is the fat and believe me you want a little bit of fat for flavor. If there is too much fat attached, trim some of it off.

1 ½ -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
2 T dried parsley or fresh chopped
½ t ground black peppercorns (or to taste)
3 beef bouillon cubes (optional)
4 14 oz cans beef broth
(Or you can boil down some soup bones that your meat cutter has included)
Recipe for broth to follow
1 medium onion
3 bay leaves
3 stalks celery and some of the light leaves
4 stalks carrots
4 medium potatoes
1 can corn (or 2 ears of sweet corn blanched and cut off the cob)
1 small yellow zucchini
1 small green zucchini
Greean green beans or 2 cups fresh picked beans form the garden snapped and chopped
1 qt tomato juice (or one from the pantry that you canned last summer)

Step One:
Brown the meat in the olive oil on med heat until it starts to turn brown
Add the garlic, basil, bay leave, 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 40-60 minutes
Could be less or more time  (You will need to taste test to see if the meat is getting tender)

As soon as it starts to tender:

Step Two:
Add the chopped potatoes, chopped celery with some of the light green leaves, green beans (if using fresh) carrots, and the other half of the onion
Reduce heat and let simmer until the vegetables begin to tender
20-30 minutes longer

Step three:
Add the corn, green beans (if canned)
Zucchini and tomato juice
Continue to simmer till all is tender
15-20 minutes
Salt and pepper to taste
 
ENJOY!

Beef Vegetable Soup Read More »

Creamy Mushroom Soup

Getting Started

What You’ll Need

  • 4 tablespoons Butter
  • 4 tablespoons Extra virgin olive oil
  • 2 ½ cups portabella mushrooms
  • 2 ½ cups cremini mushrooms
  • ¼ cup chopped leaks
  • ¼ cup chopped sweet onion
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground coriander
  • 6 cups low sodium beef broth
  • 2 Bay leaves
  • 1/8 cup corn starch
  • 1/8 cup icy cold water
  • 1 cup cream
  • 1 cup half & half

Method

1

Melt butter and oil together and saute the mushrooms until soft add the leaks, onions, seasonings and stir.

2

Pour the broth over the mushrooms and vegetables; add the bay leaves and simmer for 45-50- minutes.

3

Remove from heat and puree the mixture till semi smooth (leaving some chunks of mushrooms)

4

Mix the cornstarch and cold water together and set aside

5

Pour the cream and half & half into the mushroom mixture stir in the cornstarch to thicken


Creamy Mushroom Soup Read More »

Steamed Mussels in Basil Pesto and Red Wine Broth

Getting Started

To Start

  • Pre-heat oven to 375

What You’ll Need

  • 6-7 roasted garlic cloves smashed
  • 1 Tablespoon Butter
  • 2 Tablespoons Extra Virgin Olive oil or
  • (The Gourmet Farm Girl Mission Extra Virgin Olive Oil)
  • 2 green onions chopped
  • 2 14.5 oz cans low sodium chicken broth
  • 1 14.5 can diced tomatoes
  • 1 Tablespoon Basil Pesto
  • 2 sprigs fresh oregano
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 pounds mussels
  • 1/2 cup red wine (use a good one)
  • 5-6 stems of Flat Leaf Parsley (chopped)
  • Grated Parmesan Cheese (use a good one)

Method

1

Cut one head of garlic in half; drizzle one half with olive oil and lightly salt; wrap in foil and bake for 20-30 minutes till soft and fragrant.  Reserve the other half for another recipe

2

While the garlic roasts, heat the butter and olive oil in a large deep skillet that has a lid. Saute the onions for 2-3 minutes over medium heat. Add the broth, tomatoes, basil pesto, oregano sprigs and pepper, reduce heat to simmer.

3

Remove the garlic from the foil and allow to cool, when cool enough to handle squeeze the garlic into a small bowl and smash with a spoon. Stir the garlic into the broth.

4

Turn the heat back up and bring the broth to a boil; pour the mussels into the hot broth and add the wine. Cover the pan with the lid and cook for 3-4 minutes or until all the mussels open.

(Discard any that do not open)

5

Garnish with the chopped parsley and grated cheese; serve immediately with some crisp bread for dipping.


Steamed Mussels in Basil Pesto and Red Wine Broth Read More »

Holiday Stuffing

 

Holiday Stuffing

Getting Started

To Start

  • Preheat oven to 350 degrees

What You’ll Need

  • 10-12 cups dried bread (cubed)
  • 1 cup celery plus celery leaves chopped (light green ones)
  • ¼ cup chopped fresh parsley leaves
  • ½ cup onion chopped
  • 1 teaspoon dried sage (more if desired)
  • 1 stick butter
  • 2 cups chicken broth
  • Salt and pepper to taste

Method

1

Spray a 9 x 12 inch baking dish with cooking oil; set aside; cut or tear the dried bread into bit size pieces and place in a large mixing bowl; set aside

2

In a medium size sauté pan over medium to medium high heat melt the butter; sauté the onions and celery till tender; 8-10 minutes, stir in the parsley and sage; pour the mixture over the bread and gently fold in; pour the chicken broth over the bread and continue to fold till bread is completely moist. Salt and pepper

Note: you may need to add more or less broth

3

Cover dish with foil for the first 30 minutes for a moist dressing (if desired)

4

Spoon the mixture into the baking dish; bake for 50-60 minutes till golden brown and crunchy on top.


Holiday Stuffing Read More »

Blackberry Vinaigrette Salad

 

Blackberry Vinaigrette Salad

Getting Started

What You’ll Need

  • For the Dressing
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable or canola oil
  • 1/4 cup Blackberry Balsamic vinegar (or regular balsamic)
  • 2 Tablespoons honey or brown sugar (more if desired)
  • Or a sugar substitute such as Splenda
  • Pinch of sea salt and cracked black pepper
  • Assortment of fresh greens
  • 1 small zucchini (sliced or chopped)
  • 1 small red onion (sliced)
  • 1 8 oz. package blue cheese
  • Feta or Goat cheese works well in this recipe also
  • 1 small package fresh blackberries

Method

Preparing the spices

1

Whisk the dressing ingredients together in a small bowl and set aside.

2

Assemble the number of plates needed with the fresh greens; whisk the dressing again and drizzle over the salad. Top with the zucchini, red onion slices, blue cheese crumbles and a few fresh blackberries.

3

Store leftover dressing in a pint jar in the refrigerator for up to two weeks. Warm to room temperature and whisk again or shake before serving


Blackberry Vinaigrette Salad Read More »

Vegetable and Zucchini Salad with Beans

 

Vegetable and Zucchini Salad with Beans

Getting Started

What You’ll Need

  • small yellow zucchini
  • 1 small green zucchini
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 habanero pepper
  • 6 mediums radishes
  • 1 medium red or white onion
  • 1/3 cup fresh parsley
  • 1 small can sliced black olives
  • 1 16 ounce can Cannellini beans
  • 1 15.5 can Kidney Beans
  • 1/3 cup of The Gourmet Farm Girl Golden Balsamic
  • 1/4 cup of The Gourmet Farm Girl Mission Extra Virgin Olive Oil
  • 1/4 cup of The Gourmet Farm Girl Lemon Infused Extra Virgin Olive Oil
  • 1 Tablespoon of The Gourmet Farm Girl Pork Seasoning Blend

Method

1

Cut all of the vegetables into bite size pieces and place in a large mixing bowl, chop the parsley and add to the vegetable mixture. Drain and rinse the beans and add to the mixture.

2

Whisk together the balsamic vinegar, oils and seasoning. (the pork seasoning is a sweet rosemary, thyme and peppery flavored seasoning) pour the dressing over the mixture and gently fold in.

3

Refrigerate for several hours before serving.


Vegetable and Zucchini Salad with Beans Read More »