Greek Yogurt Custard with Fresh Berries

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

There is nothing I love more than fresh berries.  It seems we wait all winter long for the first crop of good berries to hit the stores.  As soon as they do, I stock up!  It’s a true joy watching my kids reach for a handful of fresh raspberries over a handful of chips or crackers.  I’m sure I’m not alone here, right?

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

Sometimes you just want a little extra sumpin sumpin to have with your berries and this quick low sugar and low fat custard is the perfect accompaniment.

You may recall that I am an ambassador for Truvia® Brand products and have been using the Baking Blend in place of regular sugar in all of my baked concoctions lately.  The beauty of this product is that it’s 75% less sugar, so there’s still a little sugar in there, but tastes as though it’s all sugar.  I love using it in cookies, cakes and even this custard.  It also makes a really great margarita mixer….that recipe is coming next month.  :)

Greek Yogurt Custard with Fresh Berries | farmgirlgourmet.com #lowsugar #lowfat

This recipe can be modified easily to suite your tastes.  Instead of vanilla, you could add in bourbon or even some sweet marsala.  Think creme anglaise – it’s not a stiff custard, more of a spoonable custard.  This would also be a great addition to a quick Tiramisu!  The possibilities are endless….or just eat it as is!  Either way….YUM!

My husband and I had these custard cups for breakfast and it was a welcome change to the usual plain yogurt and fruit.  They would also make a light and refreshing dessert as well.  Top with a sprig of mint and it will be springtime in a bowl!

Have you used Truvia® Baking Blend before?  If so, I’d love to hear how you’ve used it in the comments below! 

Greek Yogurt Custard with Fresh Berries

Cook Time: 10 minutes

Total Time: 6 hours, 10 minutes

Yield: 4 Servings

Greek Yogurt Custard with Fresh Berries

A quick custard using Truvia® Baking Blend and Greek yogurt and topped with fresh berries.

Ingredients

  • 2 tablespoons Truvia® Baking Blend
  • 2 teaspoons cornstarch
  • 3/4 cup fat-free milk
  • 1 egg, beaten
  • 1/4 cup Greek Yogurt
  • 1 tablespoon vanilla extract
  • Fresh Berries

Instructions

  1. In a heavy saucepan, stir the baking blend and cornstarch together. Add the milk stirring to combine. Place over medium heat and stir until the mixture begins to thicken, about 3-4 minutes. Don't let it burn.
  2. Slowly pour half of the milk mixture into the egg stirring to prevent the egg from cooking. Pour the egg mixture back into the remaining milk mixture and stir to combine. Place back over the heat and cook until it coats the back of a spoon, about 2 minutes. Remove from the heat and stir in the yogurt and vanilla. Pour into 4 cups and top with plastic wrap so the wrap touches the custard. Refrigerate 6-24 hours. Remove and top with fresh fruit and serve immediately.
http://www.farmgirlgourmet.com/2014/03/greek-yogurt-custard-fresh-berries.html

Disclaimer: I am a paid brand ambassador for Truvia® Brand of products.  All opinions are my own.

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Chocolate Cherry Brownies + {Giveaway}

Chocolate Cherry Brownies | farmgirlgourmet.com

Chocolate Cherry Brownies | farmgirlgourmet.com

This delicious post is part of a blog tour for a new cookbook called The Flying Brownie by Shirley Fan.  The book contains 100 recipes that are “shipment friendly” and is the only book devoted to recipes that are meant to be mailed.  That means if you love sending sweet treats to friends far and wide or your son or daughter off at college, than this book is definitely for you.  There are recipes of all shapes and sizes from Apricot-Almond Granola Bars to Butterscotch Blondies and everything in between.  Don’t get me wrong, this book would be great even if you plan on keeping the goodies all to yourself.

The Flying Brownie Cookbook | farmgirlgourmet.com

It was tough to land on one specific recipe, but when I flipped to these Chocolate Cherry Brownies, I knew it was on.  They are soft, chewy and a little crunchy on the edges.  If you ask me that’s the trifecta of brownie deliciousness.  The dried cherries add a welcome chewy surprise to the rich brownies as well.

From the book:

I love the flavors of chocolate and cherries, so I put them together in this rich and decadent brownie, which holds up very well for long and bumpy trips and will keep up to 2 weeks.

To help Shirley celebrate her book, I am giving away a copy.  See below the recipe for how to enter.

Chocolate Cherry Brownies

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: Makes 16 Brownies

Chocolate Cherry Brownies

A quick chocolate brownie recipe that's loaded with tart dried cherries and ships well. Easily converted to gluten-free.

Ingredients

  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 1 1/4 cups sugar
  • 3/4 cup Dutch-processed cocoa powder
  • 1/4 teaspoon kosher salt
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (or gluten-free all-purpose)
  • 3/4 cup dried tart cherries

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving extra for overhang; set aside.
  2. In a medium-size saucepan over low heat, combine the butter, sugar, cocoa, and salt. Whisk together until melted and combined; remove from the heat and set aside to begin cooling.
  3. While the butter mixture is still a bit warm, add the eggs and vanilla. Stir together until the batter becomes thick and glossy. Mix in the flour and stir until combined. Fold in the cherries.
  4. Spread the mixture in the prepared pan. Bake until a toothpick inserted in the center comes out with small crumbs clinging to it, 33-35 minutes.
  5. Let cool in the pan on a rack. Remove the brownies from the pan by grasping the edges of the parchment paper, and cut into 16 squares. Wrap the bars individually with waxed or parchment paper or plastic wrap, seal with tape, and pack in a zipper-top plastic bag or other container. Alternatively, layer unwrapped bars in an airtight container, separating the layers with waxed or parchment paper.
http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html

The Flying Brownie Cookbook

The Fine Print: Harvard Common Press asked if I’d like to participate in this virtual book tour for Shirley Fan.  This post is not sponsored and all opinions are my own.  I was provided a book for review and Harvard Common Press will ship a copy of this book to the winner of my giveaway.

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Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding | farmgirlgourmet.com

Apple Cinnamon Bread Pudding | farmgirlgourmet.com

One of the great things about being a food blogger is the people you meet along your journey.  I have made fast friends with Lorie Hutson from The Spokesman Review, our local paper and she has graciously added my recipes in the Food section many a time.

Cinnamon Apple Bread Pudding | FarmgirlGourmet.com

I recently had coffee with her to “catch up” and in passing she asked if I had any kind of easy brunch dish that would be perfect for Easter Sunday.  I had just made a Sweet Potato Crusted Quiche, but figured I’d whip something else up that was more breakfast-y.  Is that a word?  Anyway, this recipe comes together quick and can be baked a head and reheated if necessary.

Cinnamon Apple Bread Pudding | farmgirlgourmet.com

You can kick this bread pudding up a notch by tossing in chunks of diced apples, chocolate chips, raisins or dried cranberries…the possibilities are endless!  I hope you enjoy it as much as we did.  Check out all of the other great recipes that were in the recent food article here:  Simplicity of Brunch.

Apple Cinnamon Bread Pudding

Yield: Serves 8-10

Apple Cinnamon Bread Pudding

A fast make-ahead Easter brunch dish.

Ingredients

  • 2 cups applesauce
  • 4 large eggs
  • 1/2 cup brown sugar plus 2 tablespoons for the topping
  • 1/2 cup white sugar
  • 1 cup whole milk
  • 1 1/2 teaspoons ground cinnamon
  • 8 slices Texas Toast, cubed
  • For the Icing:
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Set aside.
  2. In a large bowl add the applesauce. eggs, brown sugar, white sugar, milk and cinnamon. Whisk to combine. Add the bread cubes and toss lightly to coat. Allow to sit for a few minutes. Add to prepared baking dish and sprinkle the remaining 2 tablespoons of brown sugar over the top. Bake uncovered for 50-55 minutes, or until the center is set and the pudding has puffed. Remove from the oven and cool for a few minutes.
  3. To a small bowl add the powdered sugar, vanilla and milk and stir to combine. Drizzle over the warm bread pudding and serve immediately.
http://www.farmgirlgourmet.com/2013/03/apple-cinnamon-bread-pudding.html

Apple Cinnamon Bread Pudding | farmgirlgourmet.com

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Goat Cheese Quiche with Sweet Potato Crust – #VirtualPotluck

Goat Cheese Quiche with Sweet Potato Crust via farmgirlgourmet.com

Goat Cheese Quiche with Sweet Potato Crust via farmgirlgourmet.com

Hey guess what?  Today is Pi Day.  3.1415926 = Pi.  Now that the math lesson is over, it’s the perfect geeky holiday to turn foodie.  Pi, pie, potato, pototo.  You get the picture.

Gif-2

The Virtual Potluck team decided that we needed to get our Pi on and also have a giveaway, because we love you….and pi(e).  So we all got together and made some pie.  See the full list of who made what below.  It’s delicious.  Promise.

Goat Cheese Quiche with Sweet Potato Crust

This quiche, errr pie, might look tough to make, but the only thing hard about it is standing over the box grater making the hash.  The rest…easy as pie.  Oh stop, you knew I had to say it.  Moving on.

Goat Cheese Quiche with Sweet Potato Crust - farmgirlgourmet.com

After you bake the crust for 30 minutes, you let it cool while you whisk the eggs, goat cheese, sour cream and green onions.  Super easy.  Then you bake it again for an hour and it’s chow bell time my friends.  WAIT – there’s more.  A giveaway – keep scrolling.

Goat Cheese Quiche with Sweet Potato Crust - farmgirlgourmet.com

Goat Cheese Quiche with Sweet Potato Crust – #VirtualPotluck

Yield: 6-8 Servings

Goat Cheese Quiche with Sweet Potato Crust – #VirtualPotluck

Ingredients

  • 2 pounds sweet potatoes (yams), about 2 large, peeled and grated on a large holed box grater
  • 3 tablespoons unsalted butter, divided
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 12 large eggs, divided
  • 1 1/2 cups reduced fat sour cream
  • 5 ounces goat cheese
  • 5 green onions, sliced thin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • crushed red pepper flakes

Instructions

  1. Preheat oven to 450 degrees F.
  2. Butter the sides and bottom of a 9 inch springform pan with 1 tablespoon of softened butter. Cut parchment paper in a circle the diameter of the bottom and another to fit the sides of the pan (one circle and one long rectangle). Line the pan with the parchment, pressing into the butter to adhere. Melt remaining 2 tablespoons of butter and brush the side and bottom parchment layers. Set aside.
  3. Add the grated sweet potatoes to a large piece of cheesecloth or a clean kitchen towel. Gather corners together and squeeze out excess water over the sink. You may need to do this in stages.
  4. Add the squeezed potatoes to a large bowl. In another small bowl whisk together 1 egg, 2 teaspoons salt, 1 teaspoon black pepper & a pinch of crushed red pepper flakes. Pour over sweet potatoes and toss lightly to coat. Press into the bottom and up the sides of the prepared pan. Place on a rimmed cookie sheet and bake for 30 minutes. Remove from oven and allow to cool.
  5. Turn oven down to 375 degrees F.
  6. In a large bowl, add 11 eggs, sour cream, goat cheese, green onions, 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk well to combine.
  7. Before adding the eggs to the crust, press the sides of the crust carefully to adhere back to the springform pan if they have sagged. Add the egg mixture without overfilling beyond the crust. Bake 30 minutes. Turn heat down to 350 degrees F and bake 30 minutes. Rotate the pan an continue cooking 15 minutes more. The center may still be giggle a little, but will set as it cools. Allow to rest 20 minutes before serving.
http://www.farmgirlgourmet.com/2013/03/goat-cheese-quiche-with-sweet-potato.html

Virtual Potluck Deliciousness:

Now for some fun.  How about over $300 worth of goodies?  All kinds of fun things for your kitchen and pantry.  Enter in the widget below.  Tell a friend.  Thanks for reading, entering and HEY…for being here.  I heart you!  Happy pi day!
 
Pi Day Virtual Potluck Giveaway

Now, since this is a Virtual Potluck, we don’t want you to go home empty handed! One reader will go home with over $300 worth of prizes, thanks to our sponsors at Beanilla, My Spice Sage, Wholesome Sweeteners, Zak, Oh Nuts, and Good Cook. Be sure to head on over to the other Virtual Potluck bloggers and see what they brought to the party! (Don’t worry, you only have to enter on one of the blogs since the entries will be pooled together to pick a winner!)

Goat Cheese Quiche with Sweet Potato Crust | farmgirlgourmet.com
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Clam Cakes with Lemony Greens & a Poached Egg

Clam Cakes with Greens & a Poached Egg

This is the second recipe I have developed for the Charleston Wine + Food Festival Lambs & Clams Contest.  You may remember my first recipe: Lamb Roulade with Mushroom Duxelles and Tawny Port Jus (so yum!!).  A few weeks after we ate the best lamb I’ve ever had in my life, I received a giant box from Rappahannock  River Oysters.  By giant, I mean GIANT.  Inside were big beautiful clams and oysters.  My kids were begging for Clam Chowder, but I knew I had to bring my A Game.  The last challenge was a tough one. Everyone made something incredible with their leg of lamb and I figured clam chowder wasn’t kicked up enough to win this challenge.  By the way, a big congrats to Gwen over at Bunky Cooks for winning the 1st challenge (I came in 3rd).  I am planning to give her a run for her money this go.  :)

Ok, back to these clam cakes.  Crab cakes are a pretty common menu item, but I have yet to see a clam & oyster cake in my seafood eating travels.  Aside from opening the clams (I figured out the trick eventually) this recipe is super fast to make and was a great lunch for the husband and I.  Let’s go make some, shall we?

Shucking the clams and oysters was interesting at first, but I quickly figured out the trick.  Make sure you were protective gloves or your hands can get rather beat up from the sharp oyster shells.  You will need approximately a dozen of each for this recipe.

Panko breadcrumbs tighten up the clam and oyster mixture and make for a light finished cake.  I used 2 1/2 inch round cookie cutters (available at most kitchen stores) as molds in the skillet.  This helps keep the cake together while it’s cooking.  Remove it with tongs right before you flip the cakes.  Assemble the greens and poach the eggs while the cakes are cooking and you will have a quick lunch or dinner.

Don’t forget to vote for your favorite recipes on the Charleston Wine + Food Festivals Facebook page!  This is a fun contest and the winner will be given an all access pass to the Charleston Wine + Food Festival in March 2013.

Recipes created by the other bloggers participating in Lambs & Clams:

Vivek’s Epicurean Adventure – Linguine with Clams Steamed in Ginger, Jalapeno & Vermouth

Taste Food Blog – Smoky Clam, Chorizo, and Butternut Squash Stew with Saffron Aioli and Oyster Croutons

A Cook Blog – Che Casino

Mango Tomato – Lambs and Clams Contest #2

Eat Drink RI – Baked Oysters

Bunkycooks – Southern Rockafella’s

One Vanilla Bean – Chorizo + Manchego Stuffed Clams

 

Clam Cakes with Lemony Greens & a Poached Egg

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4 clam cakes

Serving Size: 4 Servings

Clam Cakes with Lemony Greens & a Poached Egg

An easy clam and oyster cake recipe with lemony greens and a perfectly poached egg on top.

Ingredients

  • 12 ounces shucked clams & oysters, without liquid
  • 1 tablespoon minced shallot
  • 1 large egg white
  • 1/4 cup heavy whipping cream
  • 1 tablespoon dijon mustard
  • salt & pepper to taste
  • 1 cup Panko breadcrumbs
  • 1 tablespoon olive oil
  • Lemony Greens:
  • 4 cups mixed lettuce greens
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 2 ounces Manchego cheese, shaved with vegetable peeler
  • salt and pepper to taste
  • Poached Egg:
  • 4 large eggs
  • 1 tablespoon distilled white vinegar
  • crushed red pepper flakes, to taste

Instructions

  1. In a food processor, add the the clams & oysters, shallot, egg white, heavy cream, dijon, salt and pepper. Pulse until combined, but not pureed. Remove to a medium bowl and stir in the Panko bread crumbs. Allow to rest for 20 minutes in the refrigerator.
  2. Heat a large skillet over medium-high heat. Drizzle the pan with 1 tablespoon of olive oil. Add 4 - 2 1/2 inch cookie cutter rings to the pan and fill each with the clam mixture. Allow to cook for 4 minutes and carefully remove the rings with tongs and flip the cakes over. Continue to cook until the center is firm and no longer gelatinous, about 4-6 minutes longer. Remove to serving plates and assemble with the lemony greens and poached eggs, recipes follow.
  3. For the Greens:
  4. In a medium bowl add the lettuce greens, lemon juice, olive oil, Manchego, salt and pepper. Toss lightly with your hands to coat. Set aside.
  5. For the Poached Eggs:
  6. Bring a large pot of water to a boil. Turn down to a simmer and add the vinegar. Using a slotted spoon, stir the water to make a whirlpool. Carefully break the eggs into the swirling water. The water should be slightly bubbling, not rapidly boiling. Allow the eggs to cook for 3 minutes (or longer to your taste). Remove with a slotted spoon to a plate while you assemble to clam cakes.
  7. Assemble:
  8. Top each of the 4 clam cakes with 1 cup of the lettuce mixture. Top each with a poached egg and sprinkle with a pinch of crushed red pepper flakes. Serve immediately.
http://www.farmgirlgourmet.com/2012/11/clam-cakes-with-lemony-greens-a-poached-egg.html

Other seafood recipes you may love:

Disclaimer: I was provided clams and oysters free of charge from Rappahannock River Oysters for the purpose of recipe development.  All opinions stated are my own and this post has not been sponsored or paid.

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@Emeril Egg Salad Supreme – #SeriousSandwich

Emeril's Egg Salad Supreme Recipe - Click Image to See Post


As a young girl I can remember sitting on the rocky sand bar at Benbow Lake in Northern California with my grandmother.  She would pack my cousin and I an egg salad sandwich on white bread and we’d picnic there during the warm summer months.  It’s one of those memories that comes flooding back every time I take a bite of an egg salad sandwich.  

She, of course, made hers on good old white bread and would sometimes slice a few black olives on the top.  Nowadays I try to be a little more mindful of the type of bread I choose, but sometimes, it’s just necessary to buy a sack of white bread and go for it.

Memories like that are amazing.  I hope someday that something I make with love will fill my kids or grandkids minds with joyous times of the past.  When I saw that we were making Emeril’s version of egg salad for the #SeriousSandwich blogalong, I was skeptical.  I mean, how could it be any better than my grandma’s egg salad?  Well, this is definitely not your ordinary eggy deliciousness.  It’s “kicked up” as Emeril would say.  And in a goooooooood way!  I thought maybe my kids would turn nose to all of the ingredients but they loved it, well one really liked it, the other is still in Grandma’s Camp.  We had them for dinner with freshly made tri-color potato chips and it was delish!  

Photo courtesy of Emeril Lagasse

I won’t tease you anymore.  You just need to give it a try for yourself and see if it rivals your favorite egg salad memory.

Egg Salad Supreme

Here’s a simple, delicious sandwich. The dry mustard and paprika give it a wonderful surprising wasabi-y or horseradish-y accent.

Ingredients
12 hard-boiled eggs
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon hot Hungarian paprika
¼ cup minced shallot
¼ cup chopped green onion or fresh parsley leaves
¼ cup minced celery
1/2 cup mayonnaise, homemade (see page 309) or store-bought
12 slices White Sandwich Bread (page 303)

Instructions
  1. Roughly chop the eggs and place them in a mixing bowl. Add the salt, mustard, paprika, shallot, green onion, celery, and mayonnaise. Stir with a rubber spatula or a spoon until very well blended. Transfer to a container, cover, and refrigerate for at least 2 hours and up to 4 days.
  2. Spread 1/4 to 1/2 cup of the egg salad between 2 slices of bread. Repeat with the remaining salad and bread.
Makes 6 sandwiches, about 3 cups filling

Don’t forget to check out The Secret Ingredient Blog for fun bios on the participating bloggers – here and here!

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Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies

Zucchini Chocolate Chip Cookies 2

This week has gotten away from me.  I can’t even believe that tomorrow is Friday?  How did that happen?  Well, I had the best intentions of giving you a week of zuke deliciousness, but have only managed to eek out the Chocolate Chocolate Chip Olive Oil Zucchini Bread – and these delicious cookies. 

Zucchini Chocolate Chip Cookies

I guess 2 recipes using zucchini is better than 1 and definitely better than none, right?  If you are staring at your zuke and wondering what to make, I suggest you start with these outrageously delicious cookies first.  Then head over and make the bread.  Not that it’s not good, because it is delish and moist, but these cookies are the bombdiggity.  Ya, I never say that word out loud.  It seemed fitting at this moment.

Zucchini Chocolate Chip Cookies 3

I decided to not tell the kiddos what was in the cookies.  If you look hard enough, you can see the green flecks of zuke skin, but I know my kids when they get home from school.  The backpack drops and the fridge door opens.  They start the afternoon snacking and usually do it in a rush, so I figured neither would recognize the green bits.  Both ate a couple of cookies and I could hear lots of “happy groans” coming from the kitchen.  The teenager – aka “picky” came to my office and proclaimed that the zucchini cookies were the best cookies ever, next to her all time faves of Pumpkin Spice Cookies and Chewy Chocolate Gingerbread Cookies.  Wow..well alrighty then.  If the picky one likes them, then they have to good.  I only ate 2 of them, on the day they were baked because they were snarfed up so fast it would make your head spin.  So are you jonesin to make a batch yet?  If you know someone who grows zucchini, they are most likely begging people to take one or 382 of them off their hands right now.  So ask a friend to spare a squash and make some of these delicious noms today!  Oh, I almost forgot…they have no butter in them.  WOOT!  Enjoy!

Zucchini Chocolate Chip Cookies

Butter-free zucchini chocolate chip cookies that are moistened up with fruity olive oil.  This recipe is adapted from London Bakes: Chocolate Chip Courgette & Animal Vegetable Miracle: Zucchini Chocolate Chip Cookies
[print]

Ingredients
1/2 cup extra virgin olive oil
1 medium egg
1/3 cup local honey
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup all purpose flour
1 cup unbleached whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup zucchini, finely shredded, squeezed slightly
1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the olive oil, egg, honey, brown sugar and vanilla and mix well to combine.
  3. In a medium bowl add the flours, baking soda, salt, cinnamon and nutmeg and whisk to combine.  Add to the olive oil mixture until just combined.  Add the zucchini and mix just until combined.  Stir in the chocolate chips.  
  4. Use a hinged scoop to make uniform cookies, or drop by spoonfuls.  Bake for 12-15 minutes, or until no longer doughy in the center.  Remove and cool on wire racks.
Makes about 2 dozen.
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Beet Pasta Carbonara with Peas & Bacon

Beet Pasta Carbonara 250
Carbonara has never been more flavorful or beautiful.  Pasta is easy to make and adding earthy roasted beets makes it gorgeous too. 

Beet Pasta Carbonara | farmgirlgourmet.com
My garden is busting with beets.  I will admit, I went a bit overboard this year.  I grew GoldenCylindraBulls Blood and Detroit Red beets.  Not just 1 or 2 of each, but a whole packet of each.  50+ of each kind. After thinning, there aren’t that many, but still a lot.  Finding ways to use the bounty is always fun.  So far I’ve dried a bunch to make beet powder (more on that at another time), I’ve grilled them with potatoes & carrots on the barbecue and now this.  Pasta.  Glorious pasta.  

I thought you might like to see what the individual beets looked like, so here’s a tour via my garden.  Below is the Burpee’s Golden Beet.  They aren’t just another pretty face, but have a nice mild taste.
Bulls Blood Beets | farmgirlgourmet.com
 
Next up is Bull’s Blood.  Sounds kind of….yucky, but they are a deep rich red color and a great grower!  I have grown this variety every year for the past 6 years.

Cylindria Beets | farmgirlgourmet.com

 Oh Cylindra – how do I love thee…let me count the ways.  This beet is the canners best friend.  If you like your canned beets in nice circles, this is your beet.  They grow long and slender like a carrot.  
Detroit Red Beets | farmgirlgourmet.com
And last, but never least, is Detroit Red.  I love this beet.  It’s a great grower.  Delicious.  Sweet.  Ok, I just love beets.  If you decide to grow your own, I would definitely give this one and the Burpee’s Golden a shot.  They are a great combo and look amazing together in a salad.  

Beet Root Pasta Dough | farmgirlgourmet.com

Now that I have you all up on your beet varieties, how about we do something delicious with them?  

Yesterday I headed to the garden and pulled 6 small/medium beets, gave them a good scrub and tossed them on a baking sheet with some olive oil, salt and pepper and roasted them in the oven for 40 minutes at 400 F.  Next was the decision of what to do with them.  A few weeks back Linda of SaltySeattle.com was Instagramming about making Beet Bucatini.  My eyeballs were feasting on the gorgeous purple hue of the pasta and my mind was swirling with ideas.  I needed to do this… after all I have the pasta attachments for my KitchenAid mixer somewhere.  So I did some web searching and found a recipe for the pasta on none other than Martha’s website.  It was super easy, although time consuming, to make and the pasta was delish!  

Let’s get started.

To the processor add the roasted, peeled beets and whiz them good to make 1/2 cup of puree.  Add 2 eggs plus 1 egg yolk and process until smooth.  (tough so far, right?)

Add in some flour and salt and pulse until it is just combined, but still a little crumbly.  Turn out onto a very well floured board and knead.  Knead for 5-10 minutes until the dough is supple and elastic.  You should be able to see it bounce back when you push on it.  Cover it with a bowl and leave it to rest for 1 or 2 hours.  I let mine go for 2 hours.  Resting is good, especially if you’re pasta dough.

 

Cut the dough into 8 equal wedges and cover with the bowl so they don’t dry out.  I know this is only 4, so imagine they are halved again.  Get out the trusty pasta making machine (or attachments for the trusty KitchenAid workhorse) and a couple of large rimmed baking sheets that have been dusted with plenty of flour (this is where the finished pasta will rest while you continue to make more and more and more).  Follow the manufacturers directions on how to use your pasta machine and make fettuccine noodles.  

Beet Pasta Carbonara | farmgirlgourmet.com

The whole process can take some time, it took me about 4 hours from start (roasting beets) to finish (these piles of pasta).  That doesn’t count the time it will take to make the carbonara which isn’t terribly long, but this is definitely not a weeknight meal, so plan accordingly.  

Beet Pasta Carbonara with Peas & Bacon

Yield: Makes 4 Servings

Beet Pasta Carbonara with Peas & Bacon

Use your bounty of beets by making a pasta dough.  Drying the pasta on a pasta drying rack will make it keep longer and turn a 4+ hour labor of love into a quick weeknight meal.  

Ingredients

    Beet Pasta:
  • 1/2 cup beet puree (from 2 medium roasted beets)
  • 2 large eggs
  • 1 large egg yolk
  • 1 heaping teaspoon kosher salt
  • 2 cups all-purpose flour, plus more for kneading
  • Carbonara:
  • 1/2 lb bacon, cut into bite sized pieces
  • 4 garlic cloves
  • 1 cup frozen peas
  • 5 eggs
  • 1 cup grated Parmesan cheese (not canned), plus more for serving
  • 1/2 recipe of Beet Pasta
  • 1 cup pasta cooking liquid

Instructions

    Beet Pasta:
  1. Add the roasted beets to the food processor and puree. There should be 1/2 cup of puree.  Add the 2 eggs plus the egg yolk and process until smooth.  Add the salt and 2 cups of flour and process just until the dough comes together.  Turn out onto a very floured board and knead for 5 to 10 minutes, until the dough is smooth and elastic.  Cover with a bowl and let it rest for 1 to 2 hours.  
  2. Cut the dough into 8 pieces and knead in a bit more flour if the dough is too sticky.  Follow your pasta machine manufacturers directions and make sheets of pasta.  Make pasta using the fettuccine attachment and make small piles on a floured rimmed baking sheet or use a pasta drying rack.  Repeat with all remaining dough.
  3. Carbonara:
  4. Bring a large pot of salted water to a boil.  Meanwhile, heat a large skillet (big enough to hold the cooked pasta)  over high heat and add the bacon, fry until crisp and browned, drain on a paper towel lined plate and set aside.  Turn the heat down to medium.  
  5. In a medium bowl add the eggs and Parmesan cheese and whisk to combine.  Season with salt and pepper and set aside.
  6. Add the pasta to the boiling water and stir once.  Cook for 2-3 minutes.  
  7. Add the garlic and peas to the skillet and heat through.  When the pasta is cooked, transfer from the water to the skillet using tongs or a spider strainer, do not drain in a colander.  Toss the pasta in the bacon fat, peas and garlic.  Slowly whisk 1 cup of the cooking liquid into the egg and Parmesan mixture and add to the pasta and toss to coat.  The hot pasta will cook the egg and make a creamy sauce.  Serve immediately in warmed bowls.

Notes

Pasta recipe adapted from MarthaStewart.com.

http://www.farmgirlgourmet.com/2012/09/beet-pasta-carbonara-with-peas-bacon.html
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Teriyaki Loco Moco

Teriyaki Loco Moco | farmgirlgourmet.com
Teriyaki Loco Moco | farmgirlgourmet.com
Have you been wondering “Hey, where’s that Farmgirl chick?”  Well we took off for 12 days and did a whirlwind California tour.  It was a lot of driving, but we got to spend quality time with family that we don’t have the opportunity to see all that often.  
Getting back to our house…well, the first place I wanted to be was in the kitchen, but alas, the sea of “vacation laundry” won out over playing in my favorite room of the house.

Here’s a little bit of our time in California….  


We saw GIANT trees.

 

Really GIANT trees.  These are the giant Redwoods of Northern California.  I lived in Northern Cal among the giants for most of my childhood and took them for granted.  Now as an adult I marvel in their presence and wish I could stare up at one on a daily basis.  They are truly amazing and a definite “bucket list” item to not miss in this lifetime.


We saw Paul Bunyan and Babe the Blue Ox.  These two have been hidden in the redwoods for over 50 years.  Check out Trees Of Mystery for more info on this fun pit-stop.

We hung out with my 92 (1/2) year old grandmother.  She doesn’t look 92 1/2 does she?  She’s amazing and my inspiration!


We put our toes in the Pacific Ocean.  Oh how I miss it.  


We hung out with cousins….and ate far too many donuts.


It was a great time for the kids to reconnect with their cousins.


After 10 days of visiting 2 sets of family, we hit the road and headed home to Washington.  It was great to spend time with family, but it’s really nice to be home.  


A nice big bowl of comfort food was in order for tonight and loco moco is definitely that.  If you’ve never had it before, you should give it a shot.  It’s quick and satisfying.  The kids will gobble it right up too.  It was created for the hungry surfers on the island of Hawaii and is now sold in roadside stands and restaurants all over the islands.  It’s typically eaten for breakfast, but tonight, it was dinner.

Teriyaki Loco-Moco

Yield: Makes 4 Servings

Teriyaki Loco-Moco

A quick and satisfying bowl of rice, hamburger patty, fried egg and topped with homemade teriyaki sauce and brown gravy.  It may not be beautiful, but it's Heaven in a bowl.

Ingredients

  • 4 cups water
  • 2 cups white rice
  • 1 lb ground beef
  • 1 small onion, minced
  • 5 garlic cloves, minced
  • 1 1/2 tablespoons Worcestershire
  • 1 egg
  • 1 cup panko bread crumbs
  • 1 tablespoon milk
  • salt & pepper to taste
  • 4 eggs, fried to taste
  • Teriyaki sauces
  • brown gravy (homemade or canned)
  • crushed red pepper flakes, for serving
  • Sriracha sauce, for serving
  • sliced green onions, for serving

Instructions

  1. In a medium saucepan, bring the 4 cups of water to a boil, add the rice and stir.  Cover with a lid and turn down the heat to low.  Cook rice according to the package instructions for time.  Conversely you can use a rice cooker.
  2. Mix the first 8 ingredients (beef through salt and pepper) in a medium bowl until well combined.  Form into 4 patties and grill or broil to preferred doneness.  
  3. To Serve: scoop 1 cup of rice per plate, top with 1 burger and drizzle with the teriyaki sauce and brown gravy.  Top with a fried egg and sprinkle a pinch of crushed red pepper flakes & sliced green onions.  Serve immediately with a bottle of Sriracha and a cold Hawaiian beer.
http://www.farmgirlgourmet.com/2012/08/teriyaki-loco-moco.html

Love this recipe?  Check out these other quick weeknight recipes:

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Shakshuka – Secret Recipe Club

Shakshuka - via farmgirlgourmet.com
Shakshuka - via farmgirlgourmet.com

Today’s Secret Recipe Club reveal comes to you from Fried Ice & Donut Holes.  What a fun blog!  I was totally jonesin for cookies after perusing Melissa’s blog.  I knew I’d love her to bits when I noticed her tags.  You know…the list of keywords on most blog sidebars that displayed with different font sizes?  The bigger the font, the more recipes that correspond to that word.  Melissa’s – Baked Goods & Pasta.  Hello new best friend.  I heart you!

I looked around for quite some time and finally landed on Shakshuka.  Just like Melissa, I’ve always wanted to make it, but just never have.  Too many recipes in this world that I want to try and sometimes some of the most interesting get slipped to the back burner.  Well not anymore, this was our Sunday morning breakfast and the kids and hubs were pretty darned stoked.  They gobbled it up in fact.

You definitely need to go check out Fried Ice & Donut Holes and tell her that I sent ya!  Great foodie and a lot of fun to have gotten her as my Secret Recipe blog!

Shakshuka – Secret Recipe Club

Yield: Makes 4 Servings

Shakshuka – Secret Recipe Club

Shakshuka is a dish of eggs poached in a sauce of tomatoes, chili peppers, onions, often spiced with cumin.

Ingredients

  • cooking spray
  • 2 large onions, diced
  • 1 teaspoon ground cumin
  • 3 large sweet bell peppers (yellow, red, orange)
  • 1 tablespoon brown sugar
  • 2 bay leaves
  • 2 tablespoons cilantro, coarsely chopped
  • 2 tablespoons Italian parsley, coarsely chopped
  • 28 ounce can crushed tomatoes
  • 1/4 teaspoon crushed red pepper flakes
  • salt and pepper, to taste
  • up to 1 cup of water (if needed)
  • 8 eggs
  • pinch of paprika
  • 10 Korean Chili Threads (optional)
  • shaved Parmesan (optional)

Instructions

  1. Spray a very large saute pan or skillet with cooking spray. Heat over medium-high heat. Add the onions and cumin and saute for 5 minutes. Add the peppers, brown sugar, bay leaves, cilantro and parsley, reduce to medium-low and continue to cook for 15 minutes.
  2. Add the tomatoes and season to taste with salt and pepper. If the consistency becomes too dry, add some of the 1 cup of water as needed. Continue to cook until the mixture becomes thick.
  3. Make wells and carefully break eggs into the wells. Sprinkle with salt, pepper, paprika and Korean chili threads. Cook over medium low heat for 10 minutes, or until the eggs are cooked to your liking. Serve immediately with shaved Parmesan cheese and more cilantro if desired.
http://www.farmgirlgourmet.com/2012/03/shakshuka-secret-recipe-club.html

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