Thursday, August 16, 2018

Monday, August 13, 2018

Monday August 13th

  • Meal planning
  • Shopping
  • Bulk cooking
  • House cleaning
  • Amazon Order / food storage
  1. Monday: Taco Salad 
  2. Steak Caesar 
  3. Tuesday : Grilled Lemon Chicken Flat Breads
  4. Cob Salads
  5. Greek Lamb Gyro with Tzatziki
  6. Burgers Turkey and Beef 
Breakfast:
  • Fruit smoothies
  • Sausage egg puffs
Lunches:

  • Pork Fried Rice (left over pork loin , from Sunday)
  • Chicken Salads
  • Ham Salad
  • Hummus Pretzels
Snacks:
  • Veggies
  • Hard Boiled Eggs
Although today I purchased my first Pumpkin Candle of the season, we are very much savoring the fruit's of summer, and we are enjoying lots of loaded salads.










Thursday, August 9, 2018

Roasted Tomatoes with Fresh Herbs


Roasted Tomatoes with Fresh Herbs

Ingredients 
 

 



  • 2 Tbs. olive oil, plus more for brushing
  • 2 lb.  assorted tomatoes, halved if large
  • 2 garlic cloves, pressed through a garlic press
  • 1 Tbs. minced fresh oregano leaves
  • 2 tsp. minced fresh thyme leaves
  • 1/4 tsp. kosher salt
Directions

1. Preheat an oven to 375°F Brush a heavy rimmed baking sheet or other large baking pan with olive oil.

2. In a bowl, toss together the tomatoes, olive oil oil, garlic, oregano and thyme. Arrange the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomatoes with the salt. Roast the tomatoes until they are soft and beginning to brown, about 50 minutes. Let the tomatoes cool to room temperature on the baking sheet. Serve at room temperature. Serves 6.

Thursday, July 5, 2018

Cold Salds and On going Heat Wave



It was far to hot to spend time in the gardens , or to bake so I have been in the kitchen making cold salad.
I cut prep and mix and Fred stays close by and supervises ( he gets that from Bob)

About two weeks ago we had two mini splits installed, just in time for the heat wave. What a blessing!!
The farm house is cool and comfortable and I can not say enough about the very professional install.





Cukes with Dill
  • 2 cups plain yogurt
  • 3 small Cukes I used pickling cukes, less seeds
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced



Potato Salad with Eggs
4 medium potatoes (1 onion, 4 eggs, 1/2 cup - mayonnaise, 1 1/4 tsp - salt, a pinch of pepper)
4 medium Potatoes
1 Onion
4 eggs
½ cupmayonnaise
1 ¼ teaspoonssalt
1 pinchpepper

Cold Slaw            

Directions

     
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired



Thursday, June 28, 2018

Heat Wave on the Way







Piña Colada Ice Pops

Ingredients

  • 2 cups  diced fresh pineapple
  • 2/3 cup  coconut rum
  • 1 can  coconut milk, solids only
  • 1 1/2 oz.  simple syrup
  • 10 to 20 maraschino cherries, stemmed
Directions

1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.

Thursday, June 14, 2018

Pesto


Ingredients

  • 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (can sub chopped walnuts)
  • 3 garlic cloves, minced (about 3 teaspoons)
  • 1/4 teaspoon salt, more to taste
  • 1/8 teaspoon freshly ground black pepper, more to taste

Special equipment:

Ninja Blender

Method

1 Pulse basil and pine nuts in a Blender : Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times.

2: Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.

3 Stream in the olive oil: Slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the blender.

4 Stir in salt and freshly ground black pepper, add more to taste.
Toss

Tuesday, June 5, 2018

Copy Cat Portuguese Fish Stew

Last week Bob and I were out cruising , and we stopped in "That Place". I ordered and devoured some of the best fish stew, I have ever tasted.
This is my best attempt at copy cat Portuguese Fish Stew




https://www.thatplaceinogunquit.com/

Ingredients
Rustic Garlic Bread:


Directions

Heat the oil in a heavy 4 to 6-quart pot over medium flame. Add the onions, garlic, and sausage; cook, stirring with wooden spoon, until the sausage renders out some of its fat and the onions are soft. Toss in the herbs and then the potatoes, stir that around for a minute to coat in the oil. Pour in the chicken broth and bring up to a simmer. Add the kale, season with salt and pepper. Cover and simmer for 10 minutes until the potatoes are nearly tender. 
Uncover the pot and add the clams; simmer, covered, for 15 minutes until the clams open. Add the fish and continue to cook for another 3 to 5 minutes until the fish is cooked. Garnish with chopped parsley and drizzle with olive oil. Ladle the stew into shallow bowls and serve with Rustic Garlic Bread for dunking.

Rustic Garlic Bread:

Combine the garlic and herbs in a bowl. Pour in the oil, season with salt and pepper. Mix the ingredients together with a spoon. Cut a slit down the middle of the loaf of bread, pour the garlic oil into the pocket, pressing with the back of a spoon to get the flavors into the bread. Wrap the bread in aluminum foil. Roast the garlic bread on a grill or bake in a preheated 350 degree F oven for 5 minutes until the outside is nice and crusty. Hand tear into pieces for serving. 

Thursday, May 31, 2018


Forget spending your hard earned money on a frozen coffee drink, make your own mocha frappe at home!! Easy to make, plus tips to flavor it however you like!
 
Ingredients
  • 2 cups cold coffee frozen into cubes
  • 2 cups almond milk
  • scant 1/4 cup chocolate syrup
  • scant 1/4 cup sugar
  • Whipped cream for garnish
  • Extra chocolate syrup for garnish
  • Chocolate bar
Directions         
  • shaved, for garnish
    Brew coffee and let cool to almost room temperature.
  • Carefully pour coffee into ice cube trays and freeze.
  • Add frozen coffee cubes, almond milk, chocolate syrup and sugar to blender.
  • Blend until desired texture is reached.
  • Top with whipped cream, a drizzle of chocolate syrup and shaved chocolate if you'd like

Thursday, May 24, 2018

Grilled Flat Bread






  • 2 Tbs. olive oil
  • 1/2 yellow onion, minced
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground pepper
  • 1 cup  whole-milk ricotta cheese
  • 1/4 cup heavy cream
  • 1 Tbs. fresh oregano leaves, chopped

  • 1/2 lb.  asparagus, ends trimmed
    2 tsp. olive oil, plus more for brushing and drizzling
    Kosher salt and freshly ground pepper
    4 to 6 fresh basil leaves, torn into large pieces
    1 Tbs. fresh oregano leaves
    1 egg

    Directions: 

    To make the dough, in a food processor, combine the flours, yeast, sugar and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

    Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

    Turn the dough out onto a lightly floured work surface, punch it down and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Unless you are doubling the recipe for the toppings and making two pizzas, place the second ball in a gallon-size sealable plastic bag and freeze for up to 2 months.

    To make the sauce, in a small fry pan over medium heat, warm the olive oil. Add the onion, garlic and a pinch each of salt and pepper. Sauté until the onion is translucent, 3 to 4 minutes, taking care not to let the onion or garlic brown. Transfer the contents of the pan, including all of the oil, to a bowl and let cool.

    When the onion mixture is cool, stir in the ricotta, cream and oregano. Taste and season with more salt and pepper if needed. Use the sauce immediately, or store in an airtight container in the refrigerator for up to 1 week.

    Place a pizza stone in the middle of an oven and preheat to 450°. Once the oven has reached 450° , let the stone continue to heat for 15 to 30 minutes longer, without opening the door.

    Using a vegetable peeler, shave the asparagus spears into long, thin ribbons. Transfer to a bowl, toss with the olive oil and season with salt and pepper. Set aside.

    On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch (30-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Brush the entire dough round with olive oil and season lightly with salt and pepper. Leaving a 1-inch (2.5-cm) border, spread the sauce over the dough. Arrange the asparagus ribbons attractively on the pizza and scatter the basil and oregano all over the top. Drizzle with a little more olive oil.

    Carefully slide the pizza from the peel onto the hot stone in the oven and bake until the crust begins to brown, about 6 minutes. Crack the egg into a small bowl, being careful not to break the yolk. Open the oven door and quickly slide the egg from the bowl onto the center of the pizza. Continue baking until the egg is set but the yolk is still runny, 4 to 6 minutes longer.

    Transfer the pizza to a cutting board. Let cool for a few minutes, then slice and serve immediately. Serves 4.

    Monday, May 21, 2018

    Grilled Spring Onions with Romesco Sauce







    Grilled Spring Onions with Romesco Sauce

    Ingredients




    • 1 head garlic
    • 2 ripe tomatoes
    • 3/4 cup  blanched almonds, toasted
    • 1/2 cup  hazelnuts, toasted and skinned
    • 4 small day-old baguette slices
    • 1/2 cup  extra-virgin olive oil, or as needed
    • 2 Tbs. red wine vinegar, or as needed
    • 1 tsp. pimentón dulce or paprika
    • Fine sea salt
    • 24 spring onions, each about 1 inch  wide at the bottom
    • Crusty bread for serving
    Directions

    1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Grill the garlic, turning until browned on all sides, 13 to 15 minutes. Grill the tomatoes, turning once, until the skins are browned and wrinkled, about 5 minutes. Let the garlic and tomatoes cool, then peel.

    2. Meanwhile, place the spring onions on the grill and cook, turning occasionally, until the outer skins have blackened and shriveled, about 8 minutes. Wrap the onions in parchment paper and let stand until cool enough to handle, about 5 minutes.

    3. Put the peeled garlic and tomatoes, nuts and baguette slices in a food processor and pulse to combine. Mix in the olive oil, vinegar, pimentón and salt to taste. The finished sauce should be thick but not dry; add more oil and vinegar if needed. Divide among individual dipping bowls and set aside. (The sauce will keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)

    4. Transfer the onions to a large serving platter or a wooden board. Serve with crusty bread. Invite diners to peel the onions with their fingers and dip them into the romesco sauce. Serves 4.

    Thursday, May 17, 2018

    Sautéed Chicken Tenders with Peas and Mint












    Sautéed Chicken Tenders with Peas and Mint

    Ingredients
    •  flour for dredge
    • 10 oz.  chicken tenders
    • Kosher salt and freshly ground pepper
    • 2 Tbs. olive oil
    • 1 1/2 cups  shelled fresh or frozen English peas
    • 6 oz. sugar snap peas, strings removed
    • 1 cup chicken broth
    • 2 Tbs. minced fresh mint
    • 1 1/2 Tbs. fresh lemon juice

    Directions

    1. Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Season the chicken lightly with salt and pepper, then dredge in the flour.

    2. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the peas and sugar snap peas to the pan and season lightly with salt and pepper. Sauté until heated through, about 2 minutes. Add the broth and bring to a boil, stirring to scrape up the browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost tender, about 3 minutes.

    3. Return the chicken and any juices on the plate to the pan and add the mint. Simmer, uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Stir in the lemon juice. Taste and adjust the seasoning. Divide the chicken and vegetables between 2 warmed plates and serve immediately. Serves 2.

    Wednesday, May 16, 2018

    Crepes with Strawberries and Whipped Cream

    Spring
    Ingredients

    For the crepes:
    • 1 cup  all-purpose flour
    • 1 1/2 cups  milk
    • 2 eggs
    • 1/2 tsp. kosher salt
    For the whipped cream:
    • 1 cup mascarpone cheese
    • 1/2 cup heavy cream
    • 1/4 cup  sugar
    For serving:
    • 2 cups fresh strawberries
    • Confectioners’ sugar for dusting (optional)
    Directions:

    1. To make the crepes, in a blender, combine the flour, milk, eggs and salt and blend on medium-high speed until well combined and smooth, about 30 seconds. Let the batter stand at room temperature for 15 minutes, or transfer to an airtight container and refrigerate overnight.

    2. Place a crepe pan or 8-inch nonstick fry pan over medium-high heat and spray with nonstick cooking spray. Gently stir the batter, then pour 1/4 cup (2 fl. oz./60 ml) into the pan, lifting and tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe and cook until golden on the other side, 1 to 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more nonstick spray to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready.  You should have at least 12 crepes.

    3. To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the mascarpone cheese, cream and sugar on medium-high speed until stiff peaks form, about 4 minutes.

    4. To assemble, lay a crepe flat on your work surface and spoon about 3 Tbs. of the whipped cream onto one-fourth of the crepe. Fold the crepe in half over the filling, then fold in half again. Repeat to assemble the remaining crepes.

    5. To serve, place 2 crepes on each of 6 plates. Top each pair of crepes with about 1/3 cup of the strawberries and lightly dust with confectioners’ sugar. Serve immediately. Makes 12 crepes; serves

    Thursday, May 10, 2018

    Mussels with Leeks and White Wine








    This is a favorite for Bob and I at the local pub , we always get loads of bread for dipping.
    Mussels with Leeks and White Wine

    Ingredients

    • 2 1/2 lb. mussels, scrubbed and debearded
    • 2 Tbs. semolina flour
    • 3 Tbs. unsalted butter
    • 2 shallots, minced
    • 2 leeks, white and light green parts, thinly sliced
    • 2 garlic cloves, minced
    • 1 1/4 cups white wine
    • 3/4 cup chicken stock
    • Kosher salt and freshly ground pepper
    • 1 Tbs. crème fraîche
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Lemon wedges for serving
    Directions

    1. Place the mussels in a large bowl and cover with cold water. Add the semolina flour and let stand for 10 minutes to remove any grit from the mussels. Drain and rinse well.

    2. In a large Dutch oven over medium-high heat, melt the butter. Add the shallots and leeks and cook, stirring occasionally until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and stock, and season with salt and pepper. Bring to a simmer and cook until the broth is aromatic, about 5 minutes.

    3. Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pot occasionally so they cook evenly. Discard any mussels that did not open. Stir in the crème fraiche.

    4. Spoon the mussels and broth into warmed large soup bowls and sprinkle with the parsley. Serve with lemon wedges alongside. Serves 2 to

    Thursday, April 26, 2018

    Roasted Chicken with Fingerling Potatoes and Carrots

    Crazy Mini




    Roasted Chicken with Fingerling Potatoes and Carrots

    Ingredients

    • 4 Tbs.  unsalted butter, at room temperature
    • Kosher salt and freshly ground pepper
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. ground cumin
    • 1/4 tsp. ground coriander
    • 1 whole chicken
    • 1 lb. fingerling potatoes, cut into 2-inch pieces
    • 1 bunch carrots, peeled and left whole or cut into 2-inch  pieces
    • 2 large shallots, cut into 1/4-inch  slices
    • 2 Tbs. olive oil
    Directions

    1. Preheat an oven to 450°F

    2. In a small bowl, stir together the butter, 1/2 tsp. pepper, the paprika, cumin and coriander until well blended. Pat the chicken dry and rub the seasoned butter evenly on the outside of the chicken. Season generously with salt.

    3. In a large bowl, toss together the potatoes, carrots, shallots and oil, and season generously with salt and pepper. Transfer the vegetables to a large ovenproof skillet and spread in a single layer. Place the chicken on top of the vegetables.

    4. Reduce the oven temperature to 400°F and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers  50 to 65 minutes.

    Monday, April 23, 2018

    WEEK OF APRIL 22ND

    My grocery list is undergoing it's seasonal transformation.
    The list now includes more and more fresh fruits and veggies from the market , and the start of local farm fresh salad greens.
    This week end we traveled to New Hampshire with the team, first plow.




    This Week On The Menu

    Monday: Sausage and Kale Pasta
    Sausage from: Two Coves Farm

    Tuesday: Spinach Puff Pastry With Feta and Chicken Wings

    Wednesday: Peppered Pork Loin Spinach and Rice

    Thursday: Pan Seared Cod in White Wine Tomato and Basil

    Friday: Pan Seared Rib Eye Asparagus and Hash Browns

    Saturday: 2nd Plow Day Chase Farm Wells
    Trailer Tail Gate: Cast Iron Chicken Fajita Quesadillas and Mexican Ranch Chopped Salad

    Sunday: Community Fish Fry at Herb's Seafood Kennebunk Maine



    Friday, April 20, 2018

    Farm Visit

    Seems like every day I wake up, and have to remind myself it is spring.
    We are still experiencing unseasonal weather.

    As I visit the local farms, I do see signs of spring.
    Green houses are home to seedlings and grow lights are glowing.

    This week end the first plow dates are set.

    Today I visited Frinklepod Farm .

    Tuesday, April 17, 2018

    Two Farms Today

    Today I had the pleasure of shopping two local farms .
    Carroll Family Farm for farm fresh eggs




    and Harris Dairy Farm for milk.

    I combined the two with the bread I baked on the farm yesterday.
     I created Chocolate Covered Raisin Bread Pudding.