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Jolie Broster
Cookies, Cakes and Pies OH MY!
- We moved!
- Roasted Pork with Potatoes and Onions, Seasoned Pe...
- Eggplant Parmesan
- Guacamole
- "Refried" Black Beans
- Chicken Fajitas
- Choose-Your-Own Beef Stew
- Our ideas
Tuesday, September 28, 2004
Sunday, June 06, 2004
Roasted Pork with Potatoes and Onions, Seasoned Peaches, and Fava Beans
I didn't make an "original" meal tonight, opting to use recipes out of 2 French cookbooks.
I took the Roast Pork with Potatoes and Onions as well as the Seasoned Peaches recipes from French Farmhouse Cookbook by Susan Herrmann Loomis. The seasoned peaches recipe works quite well with any roasted meat (duck being my personal favorite). I use this cookbook quite often as a reference and just to give me some new ideas.
I took a simple fava bean recipe from In the French Kitchen Garden by Georgeanne Brennan. This isn't so much a cookbook, as a how-to on cultivating a potager, or kitchen garden. The same author has published a few French cookbooks, that I'm quite interested in getting. Most of the recipes seem to be straightforward and simple, letting the subtle flavors of the food speak for itself.
Both books deal more with the farmhouse style of cooking than haute cuisine, which means there's a limited amount of fussiness involved, but a big pay off in flavor!
I took the Roast Pork with Potatoes and Onions as well as the Seasoned Peaches recipes from French Farmhouse Cookbook by Susan Herrmann Loomis. The seasoned peaches recipe works quite well with any roasted meat (duck being my personal favorite). I use this cookbook quite often as a reference and just to give me some new ideas.
I took a simple fava bean recipe from In the French Kitchen Garden by Georgeanne Brennan. This isn't so much a cookbook, as a how-to on cultivating a potager, or kitchen garden. The same author has published a few French cookbooks, that I'm quite interested in getting. Most of the recipes seem to be straightforward and simple, letting the subtle flavors of the food speak for itself.
Both books deal more with the farmhouse style of cooking than haute cuisine, which means there's a limited amount of fussiness involved, but a big pay off in flavor!
Saturday, June 05, 2004
Eggplant Parmesan
I always try to make a double recipe of spaghetti sauce everytime I make it so that I can put part of it in the freezer to save for a quick meal. This is an excellent recipe to use that leftover sauce. If you don't have a quart of homemade sauce hanging around, then use your favorite bottled variety. I'll be posting my spaghetti recipe as soon as I make it again!
1 eggplant, sliced
1 qt spaghetti sauce
1 lb thin spaghetti noodles
1 cup plain flour
salt and pepper
Place eggplant slices in one layer on a sheet pan/cutting board.
Sprinkle liberally with salt on both sides.
Allow to sit for 5 mins.
With a paper towel, dab eggplant slices dry on both sides.
Put flour in a med. sized mixing bowl.
Season with pepper (there is no need to salt it).
Heat olive oil in large saute pan.
Dredge eggplant and add to pan.
Allow to brown on both sides.
Remove from pan and allow to drain on a rack.
Add spaghetti sauce to saute pan.
Return eggplant to sauce pan.
Cover for about 5 mins.
Serve over thin spaghetti (Or pasta of choice).
1 eggplant, sliced
1 qt spaghetti sauce
1 lb thin spaghetti noodles
1 cup plain flour
salt and pepper
Place eggplant slices in one layer on a sheet pan/cutting board.
Sprinkle liberally with salt on both sides.
Allow to sit for 5 mins.
With a paper towel, dab eggplant slices dry on both sides.
Put flour in a med. sized mixing bowl.
Season with pepper (there is no need to salt it).
Heat olive oil in large saute pan.
Dredge eggplant and add to pan.
Allow to brown on both sides.
Remove from pan and allow to drain on a rack.
Add spaghetti sauce to saute pan.
Return eggplant to sauce pan.
Cover for about 5 mins.
Serve over thin spaghetti (Or pasta of choice).
Friday, June 04, 2004
Guacamole
Some recipes are totally dependent on individual taste. This is one of those recipes. It's another ridiculously easy recipe, but oh so good!
serves 4 or more
1 large avocado
2 cloves garlic, crushed(or more... I usually opt for more... to taste)
1 lime (can use a lemon if you prefer)
Mayonnaise (Dukes if you can find it or another nonsweet mayo)
salt
Peel avocado and discard pit
Mash avocado with a fork.
Add lime juice.
Add garlic.
Add salt to taste.
Add 1 dollop of mayo... taste and adjust (add more if you need it).
We make this almost everytime we have Mexican night here. If I make it, it's loaded with garlic. If M makes it, it's loaded with lime juice. If Jim makes it, it's a little heavy on the mayo... it's a very individual thing!
serves 4 or more
1 large avocado
2 cloves garlic, crushed(or more... I usually opt for more... to taste)
1 lime (can use a lemon if you prefer)
Mayonnaise (Dukes if you can find it or another nonsweet mayo)
salt
Peel avocado and discard pit
Mash avocado with a fork.
Add lime juice.
Add garlic.
Add salt to taste.
Add 1 dollop of mayo... taste and adjust (add more if you need it).
We make this almost everytime we have Mexican night here. If I make it, it's loaded with garlic. If M makes it, it's loaded with lime juice. If Jim makes it, it's a little heavy on the mayo... it's a very individual thing!
"Refried" Black Beans
This is a ridiculously easy side dish. I made it up one day when I realized I didn't have any refried beans to go with my fajitas.
serves a bunch
1 can black beans
1 small can tomato sauce with jalapenos*
1 medium onion, finely chopped
1 small bell pepper, finely chopped
Olive Oil
Gray salt
Fresh black pepper
Annato seeds (optional)
Heat a small amount of oil in a small pot.
Add annato seeds.
Allow to saute till oil turns orange.
Remove all seeds (discard).
Add onions and peppers.
Saute until onions are transparent.
Add beans.
Allow beans to come to a boil (be careful, it's like molten lava if it gets on you).
Remove from heat.
Using a potato masher (or a stick blender**) mash to desired "mash-i-ness".
Add tomato sauce and return to heat.
Heat through.
Serve and enjoy!
*tomato sauce: It's funny about this tomato sauce, I'm only ever able to find it with the Spanish label (Salsa de tomate estilo espanol) so I don't know what exactly to call it. I would imagine you could use Rotel tomatoes with similar results.
**The stick blender will make the beans much smoother (more like canned refried beans). The onions and peppers will be mixed in more thoroughly. I prefer the stick blender to the masher, but I've made them both ways (according to whether I feel like cleaning the stick blender later, as opposed to putting the masher in the dishwasher).
serves a bunch
1 can black beans
1 small can tomato sauce with jalapenos*
1 medium onion, finely chopped
1 small bell pepper, finely chopped
Olive Oil
Gray salt
Fresh black pepper
Annato seeds (optional)
Heat a small amount of oil in a small pot.
Add annato seeds.
Allow to saute till oil turns orange.
Remove all seeds (discard).
Add onions and peppers.
Saute until onions are transparent.
Add beans.
Allow beans to come to a boil (be careful, it's like molten lava if it gets on you).
Remove from heat.
Using a potato masher (or a stick blender**) mash to desired "mash-i-ness".
Add tomato sauce and return to heat.
Heat through.
Serve and enjoy!
*tomato sauce: It's funny about this tomato sauce, I'm only ever able to find it with the Spanish label (Salsa de tomate estilo espanol) so I don't know what exactly to call it. I would imagine you could use Rotel tomatoes with similar results.
**The stick blender will make the beans much smoother (more like canned refried beans). The onions and peppers will be mixed in more thoroughly. I prefer the stick blender to the masher, but I've made them both ways (according to whether I feel like cleaning the stick blender later, as opposed to putting the masher in the dishwasher).
Chicken Fajitas
This is a staple meal here at the farm. Surprisingly it doesn't take a whole lot of chicken to feed a whole lot of people.
serves 4
1 whole skinless chicken breast sliced
1 large can tomatillos*
2 large onions sliced
1 bell pepper sliced
Annato seeds (optional)
Olive Oil
Gray Salt
Fresh Ground Pepper
Tortillas (I prefer whole wheat)
Pour a small amount of olive oil over the sliced chicken (just to coat) then salt and pepper.
Heat a couple TBs of olive oil in a large saute pan add Annato seeds if using.
Saute until oil turns orange.
Remove all seeds (discard).
Add chicken to saute pan.
Brown on both sides.
Add onions and bell pepper.
Saute till onions are transparent.
Add can of tomatillos (liquid and all).
Allow sauce to thicken (it'll be soupy initially).
Serve with Sour Cream on tortillas.
Also good with Guacamole!
*canned tomatillos are a wonderful thing. However I don't care for the clear plastic-y skin on the tomatillos. Luckily during the canning process it comes loose and is quite easy to peel. I just run my thumb across them and it pops right off. Only takes a few seconds, and you can crush the tomatillos while you're at it to help them cook down quicker.
serves 4
1 whole skinless chicken breast sliced
1 large can tomatillos*
2 large onions sliced
1 bell pepper sliced
Annato seeds (optional)
Olive Oil
Gray Salt
Fresh Ground Pepper
Tortillas (I prefer whole wheat)
Pour a small amount of olive oil over the sliced chicken (just to coat) then salt and pepper.
Heat a couple TBs of olive oil in a large saute pan add Annato seeds if using.
Saute until oil turns orange.
Remove all seeds (discard).
Add chicken to saute pan.
Brown on both sides.
Add onions and bell pepper.
Saute till onions are transparent.
Add can of tomatillos (liquid and all).
Allow sauce to thicken (it'll be soupy initially).
Serve with Sour Cream on tortillas.
Also good with Guacamole!
*canned tomatillos are a wonderful thing. However I don't care for the clear plastic-y skin on the tomatillos. Luckily during the canning process it comes loose and is quite easy to peel. I just run my thumb across them and it pops right off. Only takes a few seconds, and you can crush the tomatillos while you're at it to help them cook down quicker.
Wednesday, June 02, 2004
Choose-Your-Own Beef Stew
We always tease that it's like Iron Chef at our house. Martha will buy some sort of meat and we have to prepare a meal around that ingredient. It drives M crazy, but Martha is never fazed. This recipe came about because Martha notoriously buys stew meat and then complains that we don't make it like she likes it. So this is our compromise that just might work for other picky families.
serves 6
1 1/2 lbs stew meat
1 tsp gray salt (or celtic sea salt)
several grinds black pepper
1 TB pl flour
1/2 cup water
4 med carrots, peeled and sliced
1/4 lb edible pod peas, pods cut into thirds.
1 med. onion sliced
2 lbs russet potatoes sliced
3 TBs whole fat yogurt
gray salt
fresh ground black pepper
Olive oil
While heating a heavy bottom pan, season the meat with salt and pepper.
When pan is quite hot, add 1 TB Olive oil.
Immediately add meat and allow to brown before stirring.
The meat will release it's juices and become quite liquidy.
Keep allowing the meat to brown before stirring.
When all the liquid evaporates (which happens suddenly) add water to cover.
Allow to simmer until meat falls apart.
You may have to add more liquid if too much evaporates.
Taste liquid and season accordingly.
If you wish to thicken the liquid, mix the flour and water and then add to liquid.
Allow to boil for a minute or two to fully thicken.
Put sliced potatoes in a large pot.
Cover with water and boil until tender.
Mash with skins.
Add yogurt.
Stir to incorporate.
Season with salt and pepper to taste.
Put peas and carrots in steamer basket and steam until tender.
Add a scant TB of olive oil to a small saute pan.
Add onion.
Cook until soft.
To serve:
We do everything "buffet-style" here, meaning, all the components are on the counter and you build your own meal.
My personal favorite is to top a spoonful of potatoes with the beef stew and then add the peas and carrots and the sauteed onion over the top of that. Then mix the whole thing up.
M's fav is to have the potatoes and beef with the vegetables on the side.
Martha only eats the stew, and sometimes the potatoes.
serves 6
1 1/2 lbs stew meat
1 tsp gray salt (or celtic sea salt)
several grinds black pepper
1 TB pl flour
1/2 cup water
4 med carrots, peeled and sliced
1/4 lb edible pod peas, pods cut into thirds.
1 med. onion sliced
2 lbs russet potatoes sliced
3 TBs whole fat yogurt
gray salt
fresh ground black pepper
Olive oil
While heating a heavy bottom pan, season the meat with salt and pepper.
When pan is quite hot, add 1 TB Olive oil.
Immediately add meat and allow to brown before stirring.
The meat will release it's juices and become quite liquidy.
Keep allowing the meat to brown before stirring.
When all the liquid evaporates (which happens suddenly) add water to cover.
Allow to simmer until meat falls apart.
You may have to add more liquid if too much evaporates.
Taste liquid and season accordingly.
If you wish to thicken the liquid, mix the flour and water and then add to liquid.
Allow to boil for a minute or two to fully thicken.
Put sliced potatoes in a large pot.
Cover with water and boil until tender.
Mash with skins.
Add yogurt.
Stir to incorporate.
Season with salt and pepper to taste.
Put peas and carrots in steamer basket and steam until tender.
Add a scant TB of olive oil to a small saute pan.
Add onion.
Cook until soft.
To serve:
We do everything "buffet-style" here, meaning, all the components are on the counter and you build your own meal.
My personal favorite is to top a spoonful of potatoes with the beef stew and then add the peas and carrots and the sauteed onion over the top of that. Then mix the whole thing up.
M's fav is to have the potatoes and beef with the vegetables on the side.
Martha only eats the stew, and sometimes the potatoes.
Our ideas
We realize that finding organic foods, or staples, is often very hard for the average man on the street. After years of wanting to go to an all organic diet, we've slowly made the move, replacing normal pantry staples, with their organic, or at least natural counterparts. We have discovered that by eating whole foods, or minimally processed foods, that we have more energy, clearer thinking, and a better sense of well being. We are not trying to be "in your face granola" with this site, just trying to show the average cook that organics can be easily integrated into everyday meals. Our meals are typically just plain good food. We've not made a big deal about things being organic in the recipes. We only use organic meats and use organic produce whenever available, but we understand that organics may not be available everywhere. For the most part we will be posting recipes as we make them, so if you do find errata please email me! Sometimes it gets hectic in the kitchen when we cook!! Please enjoy our eclectic collection, and feel free to contact us with ideas or questions!