A small, family farm in Wisconsin

Archive for the ‘food’ Category

Buddha Bowls

I’m in the process of discovering Buddha Bowls. They’re also called Hippie Bowls, Bliss Bowls, Glory Bowls. Take your pick.
It’s a simple concept. Use a good sized bowl and fill it with goodness.
Your base can be a grain, like brown rice or cous cous, or it can be greens, like spinach or lettuce, or even pasta will work as a base.
Layer on lots of vegetables. They can be raw or roasted, however you like them.
Add some protein. Chicken, tofu, beans.
Garnish with seeds, nuts, olives, artichoke hearts, look in the fridge and pantry and see what you come up with.
Finally, use a dressing of your choice.
Our dinner tonight started with ramen noodles as a base (I know, but I didn’t have time to make rice.)
I roasted asparagus and mushrooms, and grilled chicken breast.
We used just a touch of teriyaki sauce drizzled on top.
This is a good way to pile on the veggies.

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Baked Potato Soup

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This is a hearty and flavorful soup. Perfect for cold winter dinners.
My only note for this recipe is to use baked potatoes. Boiled potatoes won’t do the trick. You need that special, nutty taste that only a baked potato can give you. Trust me.
4 baking potatoes
2/3 cup butter
2/3 cup flour
1 tsp salt
1 tsp pepper, white
7 cups lowfat milk
1 cup low fat sour cream
1/4 cup green onions, sliced
6 slices bacon, cooked and crumbled
1 cup cheddar cheese, grated

Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube.
In a large saucepan or dutch oven, melt butter and stir in flour, salt and pepper. Whisk until smooth. Gradually add milk while whisking. Bring to a boil and simmer while stirring for 2 minutes or until thickened.
Add potatoes, bacon, onions, and cheese. Simmer and stir for 10 minutes.
Add sour cream and remove from heat.
Garnish each bowl as desired with bacon, chives, grated cheese.
Makes 8 servings.

Tried and True, or not

rice cooker

Christmas is over and I had an Amazon gift card burning a hole in my cyber pocket. I’ve been wanting to buy a rice cooker and I’ve read and heard that they can be used for lots more than cooking rice. So not only did I order a rice cooker, I also ordered a recipe book, full of recipes for this particular brand of rice cooker. The book says right on the front cover that the recipes are “tried and true”. What does “tried and true” mean to you? To me it means that every recipe in this book (hundreds of them) has been tested by the author or her agents. Am I wrong?
This morning Lee texted me from the barn and asked me to make hot cereal for breakfast. Our temps are in the single digits. I remembered when paging through the recipes in my new book I saw a couple of oatmeal recipes, so since I had some time before Lee finished chores I decided to try the one I found using steel cut oats.cookbookOh my gosh! I put the ingredients into the rice cooker bowl and let ‘er rip. A few minutes later I heard a noise. It was the kind of noise that needs to be investigated quickly. Even though I was quick, I didn’t avoid THE MESS. The oatmeal was boiling over. It also boiled into. I managed to finish it by leaving the lid open. I ended up with a very small amount of oatmeal for us to eat, and a lot of oatmeal for me to clean up. It was all over the counter. It was running down the sides of the cooker. It had spilled into the heating area and burned there. It was under the lip of the lid. I blame the cookbook author. I followed her instructions to the letter.

I did google my predicament and I found that I’m not the only sucker trying to make oatmeal in a rice cooker and failing.
The whole “tried and true” phrase pulled me in and led me astray. The world is full of liars!
I’m going to stay with rice for a while. I’ve learned my lesson and I’m gun shy.

Honey Baked Chicken

Photo from Healthy Recipes Blog

Photo from Healthy Recipes Blog

You have to make this chicken. The recipe uses chicken legs, but any chicken will do. I used legs and thighs. This was very easy to make, and I had everything on hand. It is seasoned with honey, dijon mustard, and curry powder. Make this. You’ll find the recipe here
http://healthyrecipesblogs.com/2012/02/27/honey-baked-chicken/

Garlic Roasted Salmon and Brussels Sprouts

salmon

Photo from Eating Well.com

 

 

 

This recipe is from Eating Well.com.  I made it last night and we loved it.  Brussels sprouts are a favorite vegetable around here, and we love salmon.  The garlic, wine, and oregano really flavor the fish and veg perfectly.  The bonus is that it was fast and easy to make.  I had frozen brussels sprouts on hand so that’s what I used.  I thawed them in advance in a colander, to make sure they were nice and dry before I roasted them.  I also halved the recipe because I only had 1 lb of salmon and there are just 2 of us.

 

 

GARLIC ROASTED SALMON AND BRUSSELS SPROUTS

Ingredients

14 large cloves garlic, divided
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh oregano, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
6 cups Brussels sprouts, trimmed and sliced
3/4 cup white wine, preferably Chardonnay
2 pounds wild-caught salmon fillet, skinned, cut into 6 portions
Preparation

Preheat oven to 450°F.
Mince 2 garlic cloves and combine in a small bowl with oil, 1 tablespoon oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve the remaining garlic and toss with Brussels sprouts and 3 tablespoons of the seasoned oil in a large roasting pan. Roast, stirring once, for 15 minutes.
Add wine to the remaining oil mixture. Remove the pan from oven, stir the vegetables and place salmon on top. Drizzle with the wine mixture. Sprinkle with the remaining 1 tablespoon oregano and 1/2 teaspoon each salt and pepper. Bake until the salmon is just cooked through, 5 to 10 minutes more. Serve with lemon wedges.

Nutrition

Per serving: 334 calories; 15 g fat ( 3 g sat , 9 g mono ); 71 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 33 g protein; 3 g fiber; 485 mg sodium; 921 mg potassium.

Nutrition Bonus: Vitamin C (107% daily value), Potassium (27% dv), Vitamin A (20% dv), Folate (19% dv), Magnesium (17% dv)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 4 lean meat, 2 fat

Shrimp and Rice Casserole

This is a casserole that I remember eating as a youngster.  My step mom used to make it, but when I asked her for the recipe several years ago, she didn’t recall having made it.  So, I’ve done my best to re create it over the years and I have to say my version is delicious.

This casserole is not highly seasoned.  It lets the flavors of the shrimp and sauteed mushrooms shine through.  You can use fresh or frozen shrimp, mushrooms should be fresh only.  There are no cream of anything soups in this dish.  About 300 calories per serving.  This recipe makes 6 servings.

So good!

So good!

    

SHRIMP AND RICE CASSEROLE

3 cups rice, cooked
8 ounces mushrooms, sliced
1/4 cup onion, finely chopped
2 cloves garlic, minced
1 pound shrimp, cooked, bite size pieces
1 cup half and half
1/2 cup sharp cheddar cheese, grated
salt and pepper
olive oil

 
1.    Saute the mushrooms, onions and garlic in olive oil.  Combine with rice and shrimp.  In a small pan, heat the cream and add the cheese, stirring until cheese is melted.  Add to rice mixture and stir well.

2.    Season with salt and pepper to taste.

3.    Bake at 350 for 30 minutes.

Add more cream if  your casserole is a little dry.  You can add it before or after baking.

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