Thursday, March 31, 2016

Come over for a Mini Farm Tour!

Hi :)  We FINALLY got a chance to do the much requested farm tour for you.  For those of you that don't know much about our mini farm, it is a hobby farm located in our back yard that produces most of our grocery needs.  Both my husband and I have full time jobs.  This is just something we really enjoy doing as our hobby.  Everything we grow or produce on the farm is organic, non-GMO, chemical free, clean food.  

I will also do a fruit and veggie tour when the farm is in season (this tour is of our animals).  Please let me know if there are other videos you would like to see in the comments.  
Enjoy :)  



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Friday, March 25, 2016

The secret to CRISPY Oven Baked Fries

One afternoon I had an hour to prep dinner early.  We were having salad, burgers and fries.  I started by prepping the salad and since the cutting board was already out I decided to cut up the potatoes into fries.  I put them in cold water so they don't turn brown.  When it was time for dinner I pulled out the fries, gave them a good rinse, tossed them in olive oil and seasonings then put them in the oven.  The result was a crispy french fry that was packed full of flavor!  I have modified this technique and recipe a bit over the years since then to get the PERFECT flavorful crispy french fry.  Here is the recipe:
Ingredients:
  • 4 Large russet potatoes 
  • 4-6 Tbs of avocado oil 
  • Salt/pepper to taste
  • 1 tsp paprika 
  • 1 tsp onion powder 
  • 1 tsp garlic powder 
  • 1 tsp thyme 
  • 1/2 tsp tumeric 
  • 1/4 tsp cayenne  (optional, this gives them heat - if you don't like spicy foods don't add the cayenne)

You will also need:
Large cast iron pan 
Stainless steel locking tongs (12 inches or bigger)

Instructions:
  1. Wash russet potatoes really well (use a veggie brush if you have one)
  2. Slice potatoes into 3/8 inch thick french fry pieces.
  3. Wash cut potatoes really well in cold water until water runs clear.  Then soak in fresh cold water for 15min.  **This step is what makes them crispy**
  4. While waiting, get your cast iron pan on the stove heating at medium heat and preheat the oven to 400 degrees.
  5. Drain potatoes 
  6. Put oil in pan (enough to have a thin layer of oil coating the entire pan) and turn heat up to medium high.
  7. Using large tongs toss potatoes in oil and arange in an even layer.
  8. Evenly sprinkle the herbs and spices over the potatoes.
  9. Carefully move the hot pan into the preheated oven and bake for 25min.
  10. Turn the oven to broil and let them crisp up on the top for another 15min.
  11. Let them cool slightly before diving in :)
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!

Tuesday, March 8, 2016

Meatloaf chili leftover upgrade

We loooove leftover upgrade nights.  They are packed full of flavor and usually a delicious treat that technically took days to make but takes little to no effort.

From our "Bring dinner home again" post you know we do themed nights once a week.  A few nights ago we did an "Alice in Wonderland" themed dinner.  We had Queen of Hearts meatloaf, White Rabbit's roasted carrots, and Card Soldiers salad.  Let me know in the comments or on our Facebook page if you would like a more detailed post about our Alice in Wonderland dinner menu!  

It was delicious, and we had enough meatloaf leftover to make chili!!  
Here is how.

Ingredients:
Instructions:
  1. Put dried beans in pot with one 4 cups water.  Bring to a boil then reduce the heat to simmer and cover for one hour. (you can do this the night before)  
  2. Toss the rest of the ingredients in the crock pot on low.
  3. when the beans are tender (after about on hour) drain and add them add them to the crock-pot.  
  4. Cook on low for 3-4 hours.  
  5. Ladle into bowls and garnish with sour cream, diced red onion, fresh cilantro, chives and/or cheddar cheese.  
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 

Wednesday, March 2, 2016

Creamy mushroom soup

So many of our favorite recipes call for cream of mushroom soup.  This is my version of this soup with an optional adult twist at the end ...
Scroll down to the bottom for the instructional video.

*Note* you can make a double batch of this soup and freeze, or dehydrate it for use in other recipes.  Make sure to only use one cup of broth for the "condensed" version.  Freeze it in large ice cube trays for an easy grab option, every cube is 1oz.

Ingredients:
  • 3 Tbs olive oil
  • 1 medium onion sliced
  • 3 cups sliced mushrooms 
  • 3 Tbs butter
  • 3 Tbs flour
  • 2 cups broth or stock (for "condensed" soup only use 1 cup of broth, learn how to make your own here)
  • 1 cup milk
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp Italian herbs 
  • 1/4 tsp cayenne pepper (optional, I add this for the health benefits)
  • 1/2 tsp turmeric (optional, I add this for the health benefits)
  • salt and pepper to taste
  • Your favorite dry red wine (Optional, I add this for the yum benefits)
Instructions:
  1. In a warm pot on med-high heat, saute the onion with a pinch of salt and pepper in olive oil until translucent.
  2. Add mushrooms with another pinch of salt and pepper (we are layering in the flavors, adding a small amount of salt and pepper with every ingredient builds depth of flavor)
  3. When the mushrooms release their juices sprinkle in the herbs and spices.  The mushrooms will absorb the juices with the herbs and spices.  
  4. When the mushrooms have reabsorbed the juices make a well in the middle of the pot and add the butter and flour.
  5. Whisk the butter and flour together until its well incorporated then whisk in one cup of the broth.  
  6. When its well incorporated stir in the last cup of broth.  Bring up to a boil while stirring continuously. 
  7. Add milk and bring back up to a slow simmer.  Reduce heat to medium and stir until the desired consistency is reached (it will thicken the longer it simmers).
  8. Taste for seasoning (Careful it’s HOT). Add if needed.
  9. Ladle the soup into your favorite bowl and drizzle with a little red wine.