Honey roasted butternut squash

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*For instructions on how to roast butternut squash for puree click here*

Ingredients:

• One large butternut squash diced (about 4 cups)
• 4 Tbs olive oil 
• 4 Tbs honey 
• 3 Tbs maple syrup 
• 2 Tbs brown sugar
• 1/4 tsp cinnamon 
• 1/8 tsp ground cloves
• Salt and pepper to taste 

Instructions:

1. Place oven rack in the center of the oven and preheat oven to 450°.
2. Toss diced butternut squash in olive oil and spread on a lined cookie sheet.
3. Season lightly with salt and pepper.
4. Bake for 10 minutes
5. Mix brown sugar, cinnamon and cloves in a separate dish.
6. Carefully pull squash out of the oven (use caution as it is very HOT) and coat it with honey and maple syrup.  Then sprinkle sugar and spice mix over the squash evenly.
7. Place squash back in the oven for 15 minutes to bake.
8. Switch your oven to broil.  Broil until golden brown (about 5 min).

Enjoy!

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*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!! 

Spaghetti squash noodle bowl with Italian meat sauce

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Italian meat sauce ingredients:

• 1 onion, diced
• 1 lb ground meat
• 3-4 cloves of garlic, minced
• 2 tsp dried Italian seasoning
• 1 tbs fresh chopped basil
• 1 tsp fresh chopped thyme
• 4-5 cups fresh tomato sauce
• Salt and pepper to taste

Other ingredients to complete bowl:

How to prep Spaghetti Squash

• 1 Prepared Spaghetti squash bowl (instructions on how to do that here)
• 1/3 cup shredded mozzarella cheese
• 1 Tbs grated parmigiana reggiano

Italian meat sauce instructions:

1. In a large pot, saute onions in olive oil over med-high heat until translucent (5-7 minutes)
2. Add garlic and ground meat and brown until meat is mostly cooked
3. Stir in seasoning and herbs and add about 1 tsp salt and ½ tsp freshly ground black pepper
4. Add tomato sauce and allow to come to a boil.
5. Reduce heat and simmer until desired thickness then adjust for salt to taste.

Bowl assembly instructions:

1. Place your prepared squash bowl on a plate.
2. Ladle in a few cups of sauce
3. Top off with Parmigiana reggiano and mozzarella

Enjoy!!!

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Preparing spaghetti squash

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What you will need:

• One large spaghetti squash
• Sharp knife
• Kitchen towel
• Fork

Instructions:

1. Wash and dry your spaghetti squash
2. Place a Kitchen towel on your cutting board and put the squash on it (this is to prevent slipping)
3. Hold the squash tight and carefully cut off the stem end
4. Cut the squash length wise to make two oval "bowls" 
5. Scoop out the seeds 
6. Cook 1/2 squash in microwave for 7 min on high then carefully remove (use oven mitts or towel as it will be HOT).  *Note* You can also do both halves at the same time in the oven.  Put them face down in a glass baking dish with 1/2 inch of water and bake at 400 for 30min.
7. Using a fork, start combing the "spaghetti" off the inner sides of the bowl until you reach the outside edge and have a full bowl of "noodles" as pictured below.
   
   
   
8. Top with your favorite sauce (you can find my recipe here) and some yummy cheese to enjoy your spaghetti squash bowl :)

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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!!

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:

• 2 cups dried black beans
• 4 cups water 
• 3-4 cups meatloaf diced (or 1lb ground beef, browned) 
• 1 green bell pepper diced
• 1 medium onion diced
• 2 cans of diced tomatoes 
• 1 can of tomato sauce
• Salt/pepper to taste
• 1/2 tsp Celery seed
• 1/2 tsp Chili powder (add more if you like it spicy, reduce if you don't :)  ) 
• 1/2 tsp ground mustard seed
• 1/2 tsp ground ginger 
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 Tbls Cilantro (dried or 3 Tbls fresh)
• 1/4 tsp red pepper flakes (optional.  You can also add more to kick up the heat if you like it spicy)

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!! 

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.

How to cook rice in a blanket!!

Growing up we always LOVED to see a pot wrapped up in a blanket in the dining room ... it meant we were going to a party with yummy food!!  This method is great if you need to cook your food on your way to a potluck or if you need to run out for a few hours but need food ready when you get home.  It will keep your food HOT for up to 3hrs.  As an added bonus you are using very little energy.

You can do this with plain rice (adding 1 Tbls of water per cup of rice) or follow my recipe below.
*The full steps are also in the video at the bottom of this post!!*  Enjoy :)

Ingredients:

• 4 Tbls Olive oil (light)
• 1 small onion diced 
• 2 Tbls Orzo
• 2 Cups white rice (rinsed until water is clear)
• 3 & 1/4 Cups water
• Salt & pepper to taste

You will also need:

• Large paper bag
• One thin tightly woven blanket (a doubled over sheet will also work)
• One thick blanket

Instructions: 

1. Bring pot up to medium low heat and add oil.
2. Add Onion, salt and pepper and saute on medium heat until translucent.
3. Turn heat to high and add orzo stirring until it turns golden brown (don't walk away, this happens quickly)
4. Have water ready to pour in as soon as orzo gets light brown (it burns quickly so 30 seconds could burn it!)
5. Bring water to boil (use a small spoon to test water for salt and adjust if needed - be careful it's hot!)
6. Add rice and bring back to boil 
7. Cover and put into paper bag, then wrap the bag closed (see video)
8. Wrap with thin blanket, then the thick blanket
9. Set aside for at least one hour
10. Unwrap and fluff rice with fork (Again, being careful it's HOT!)

*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!!

Always a delicious potluck hit ... Cucumber tomato salad??

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"Wow this is delicious, can I drink the juice?"

A few years ago we had a potluck get-together.  I wanted to bring a healthy option that everyone would actually eat.  I thought my FAVORITE side dish, mom's cucumber tomato salad, would be perfect!  She made this salad next to a traditional recipe that came from my great grandmother that I like to call "flip over rice lasagna" (recipe coming soon).  

The reactions we received on the potluck side dish were very surprising.  Everyone initially went through the line and took a small spoonful to try (partly because they felt like they should have SOMETHING healthy on that plate lol).  After the first taste the comments were:

"Wait, what did you say was in this?" 
"Wow, this is delicious, can I drink the juice"
"Can I take the rest?"  

This salad is now the most requested side dish (and recipe) for us to bring to events.  
Hope you love it as much as we do :) 

Ingredients:

• 1 Large English cucumber 
• 3 Vine ripened tomatoes (firm)
• 1/2 Small red onion
• 3 Tbls Extra virgin olive oil
• 2 Tbls Raw apple cider vinegar
• 2 Tbls Lemon juice 
• 1/2 tsp salt + more to taste

Instructions:

1. Dice the cucumber, tomatoes and onion into 1/4 inch pieces and put into a large bowl.
2. Lightly drizzle the olive oil, vinegar, and lemon all over the top.  Make sure to evenly distribute it all over the veggies.
3. Evenly sprinkle the salt all over the veggies and wet ingredients.  
4. Toss to incorporate all the ingredients together.
5. Taste for added salt if needed - season to taste.
6. Enjoy!

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*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!!

Lentil soup and financial security

In early 1990 my father decided to open his own business.  It was a small grocery store with a two bedroom apartment on top for us to live in.  I didn't know it back then but our average income was about $400/month.  When I found that out as an adult I was blown away!!  How could a family of 4 survive on so little?!?!  And how did I not know??  Our table was always full of nutritious food.  We always had nice warm clothes and a spotless house.  We didn't want for anything ... it just didn't make sense how we could have so much on so little.

Then I really thought about it.  Mom was a grocery shopping, coupon clipping, bargain finding queen.  Standing at the register with her as a little girl I remember she always paid in cash.  She shopped for fresh seasonal ingredients and supplemented lentils and beans for protein a few times a week.  She bought whole chickens and showed me how to break them down to the more expensively packaged "boneless skinless" pieces, how to use every part of the chicken for stock/broth, and how that can make several meals.  She always cooked and never let a drop go to waste.  She would do leftover upgrades and leftover buffets often.  

Lentil soup was a big staple in my childhood and as an adult it brings back great comfort on cold winter days.  It tastes extra special knowing it was one of the many meals that helped build a strong financial foundation for our family.  The recipe below will yield about 10 servings for less than $0.77/serving!!   

Here is my mamma's yummy Lentil soup recipe... Enjoy :)

Ingredients:

• 2 & 1/2 cup red lintels 
• 1 medium onion chopped
• 2 large carrots shredded 
• 3 Tbls olive oil
• 1 Tsp cumin 
• 1/4 Tsp cayenne pepper
• 6 & 1/2 cups of water (or broth ... learn how to make it here)
• About 1 & 1/2 teaspoon salt (to taste)
• Sumac (optional) 

Instructions:

1. Rinse lintels with water and drain (at least twice). 
2. Sauté onion and carrots in olive oil on med-low heat until translucent (not caramelized, about 3-5min).
3. Stir in lintels and cumin and stir around to bring out the flavors for about 3 min.
4. Add the water, and cayenne pepper then cook over medium heat for 30 min.
5. Add the salt to taste (and more water if its too thick) then cook for another 5min.  
6. The soup will be ready to eat at this point.  
7. To make it creamy, a recommended (but optional) step is to purée with an Hand Blender.
8. To serve, ladle into bowls (optional - sprinkle a little sumac on top for extra flavor)

*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!!

How to make butter in less than 60 seconds

We had a little fun on our snow day yesterday and made some butter.  Here is how we did it :)



Ingredients:

• Heavy whipping cream (you can make this with as little or as much as you like as long as the whisk can reach the cream to whip it)
• Mixer

Instructions:

1. Pour heavy cream into mixing bowl.
2. Slowly bring the mixer to high speed (so it doesn't splash everywhere)
3. Let it go until the butter separates from the buttermilk (it will splatter, see video)
4. Press out the liquid and drain.
5. Rinse butter with sold water until water is clear.
6. Press into a butterbell or container of your choice.

*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!!

Quickest, cheapest, least wasteful way to store fresh corn on the cob ... using nature's storage bags ;)

Our first summer on the farm we got overwhelmed with all the preserving we had to do all at once!!  Below is a post from our Facebook page a little later that year where I tried a few new tricks to save time and money while keeping our food for the year as fresh as possible.

I've been doing this for 3 years now and get perfect results every time :)
Enjoy!

11 month old corn - still fresh and yummy!

May 2014

I'm all about efficiency. What's the fastest, cheapest, least wasteful way to complete a task while maintaining the highest quality possible?

I've seen many ways to store corn but they all looked like way too much work! Last year I put my corn in the freezer without doing anything to it. The husk and fibers kept it safe from freezer burn and drying out.

Tonight I pulled out our last two ears from last year. They still taste like they were just picked!
Above is a picture of the two ears. I peeled one to show you what they look like after a year of freezing.

Easy homemade cream of anything sauce ... no can opener needed ;)

Ingredients

1Cup of the broth

2Tbs butter

2Tbs flour

Salt and pepper to taste
1/4tsp dill (optional - but really makes it extra yummy)

Heavy cream (optional)

Melt the butter on med/low heat and whisk in the flour.  Let it cook for about 2min. 
Add in ½ of the broth while continuing to whisk, be careful because it will bubble up.  It will clump up initially but continue to whisk and it will get creamy and thicken up.  Once you have removed all the lumps, add the rest of the broth and whisk until it is at the desired thickness.  Whisk in the dill and CAREFULLY taste the sauce (it will be hot!).  Add salt and pepper to taste.  Finally, whisk in a splash (about ¼ cup) of cream for a richer flavor.

Sweet peach candy fruit rolls - only one ingredient!

Ingredients:
Peaches ... yep that's it!!

The secret is to roast the peaches to release their natural sugars before dehydrating them.  Here is how to do it:

1. Preheat oven to 375.  
2. Slice peaches in half and remove pit.  Place peach halves pit side up in a glass baking dish.  Bake for 15min.  
3. Switch the oven to broil.  Move the peaches under the broiler to roast for another 10 min (monitor peaches so they don't burn - just looking for a light browning.)
4. Carefully remove the roasted peaches from the oven and let rest for 10 min.  (The pit cavity might fill with peach juices 
5. Puree the peaches in a food processor or blender until smooth.  
6. Spread the puree onto a dehydrator tray that has the fruit leather liner (smaller holes so the puree will not fall through).  use an offset spatula or the back of a spoon to smooth out the puree into an even layer (about 1/4 inch in thickness). 
7. Set the dehydrator to 140°F and allow the fruit to dry for 8 to 10 hours.
8. Peel the fruit leather off of the tray and slice long strips with a pizza cutter.
9. Roll strips and place in an airtight container for storage.

Fire roasted tomatoes and easy tomato paste

Roasted Tomatoes

Roasting vegetables and fruit is a great way to bring out their naturally rich flavors.  Roasting tomatoes before adding them to a sauce or hot dish will intensify the flavors and take that sauce to a new level.  Here are three ways to roast tomatoes, and how to make a tomato paste from the roasted tomatoes. 

1 - Grill them...  Place the tomato right on the grate or in a grill basket.  When the tomato skin gets slightly charred flip the tomato to the opposite side and repeat.  This method will give you the most flavor and will add a slight smokiness to the tomato.

2 - Broil them ...  Arrange the tomatoes in a single layer on a cast iron pan or heavy cookie sheet.  Place the pan directly under the broiling flames or heating element.  Keep a close eye on them because this will only take a few minutes.  When the first side is slightly charred flip the tomatoes and repeat.

3- Sear them ... heat a heavy duty skillet or dutch oven to medium high heat.  Once the pan is hot add medium sized tomatoes.  Toss the tomatoes around with a spoon until desired char level is reached on the tomato's skin.

Quick and easy fire roasted tomato paste

This paste uses the sear method mentioned above.  

• After the tomatoes have reached the desired char level turn down the heat to medium.  
• Use a potato masher to smash each tomato.  
• Add a pinch of salt and stir the tomatoes until the desired consistency is reached.  
• Add 1/8 cup of cold water and stir for a few seconds - then remove the pan from the heat.  Stir the paste to incorporate all the "flavor" on the bottom of the pan.  

This paste can be used right away, canned or stored in the freezer (ice cube trays are a great way to freeze them).

*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!! 

Farmer J's guacamole perfection

It's not taco nights on the farm without Farmer J's yummy guacamole dip.  When he makes this for guests I always hear the same thing "no thanks, I'm not a guacamole fan".  When they are convinced to take just one bite the entire bowl is suddenly empty lol

You will need:
2 ripe avocados
1 cup diced tomatoes (medium size)
1/2 cup chopped cilantro
1/2 cup finely diced red onion
Juice of 1 lime
Salt to taste
Potato masher

Using a knife slice all the way around the long edge of the avocados and twist the to halves appart.  Remove the pit and scoop out the avocado meat into a large bowl.   Add cilantro,  lime and salt then mash into a creamy consistency.   Add tomatoes and onion and stir.  Taste for salt and season as needed.

Note: If you like a little heat stir in a diced jalapeño.

So yummy!

Super easy homemade nut butter

**To Pin this recipe for later use the "Pin it" button at the end of the instruction section**

Here is what you will need.

• Food processor or blender
• 2 cups unsalted roasted peanuts (or any other nut - almonds, cashews,  and hazelnuts all work well)
• 2 Tbls raw honey
• Pinch of salt (optional - can add more or omit to taste)

Put roasted nuts in the food processor and pulse until nuts are in small chuncks.  Add honey and salt then puree until smooth.

Yeah - I couldn't believe it was that easy either!!  Enjoy :)

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