Fresh Dark Cherry & Orange Pie

Fresh Cherry & Orange Pie | farmgirlgourmet.com

A beautiful fresh cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or any get together.  

Fresh Cherry & Orange Pie | farmgirlgourmet.com

I am a huge fan of cherries.  In fact, when they are in season, I probably eat my weight in them….that is if I was 800 lbs, which thankfully, I am not.  Anyway, the gist…I love cherries.  So when the bumper crop comes on, it’s time to bust out a beautiful fresh cherry pie.  Warning: NO cans of cherry pie filling were harmed in this recipe.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

I highly recommend buying a nice cherry pitter.  Some of them on the market are the pits (sorry, couldn’t help myself) and either A) don’t work or B) really don’t work.  I bought mine eons ago from Pampered Chef and I know they don’t carry them anymore but investing in a decent one from a gourmet retailer (like Williams-Sonoma) is probably going to be worth it in the long run.  I like halving my cherries for pie, but if you love a big plump cherry, then by all means leave them whole.

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

There is something magical that happens when you add orange zest to pie.  Believe it or not, it’s my favorite secret addition to my apple pies for the fall.  The hint of citrus just makes everything pop.  In a good way…a really good way. 

Fresh Dark Cherry and Orange Pie | farmgirlgourmet.com

Ok, let’s talk crust.  You can get fancy pants with it and make star cutouts or not.  You could also do lattice topped or even just a solid crust with some vents cut in the top.  There’s not right or wrong way to do it, so let your imagination and cookie cutters go wild.  Ok, let’s get to the Fresh Dark Cherry & Orange Pie recipe, shall we?

Fresh Dark Cherry & Orange Pie

Yield: 1 9-inch Pie

Fresh Dark Cherry & Orange Pie

A beautiful fresh dark cherry pie scented with orange zest is the perfect accompaniment to your next BBQ or get together.

Ingredients

    For Pie Crust:
  • Martha Stewart's Basic Pie Dough (in 2 disks refrigerated)
  • For Filling:
  • 1 cup white sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 5 cups whole pitted dark sweet cherries, cut in half (about 2 pounds)
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
  • 1 tablespoon (about) milk

Instructions

  1. Position rack in lower third of the oven and preheat to 425°F. Whisk 1 cup sugar, cornstarch, and salt in large bowl. Toss cherries, orange zest, orange juice, and vanilla with sugar mixture and set aside.
  2. Roll out 1 pie crust disk on a floured surface to a 12-inch round. Transfer to a 9-inch pie plate. Trim overhang to 1/2 inch. Roll out second dough disk on floured surface to 12-inch round. Using a small star cookie cutter, cut out the dough leaving a 1 inch edge all the way around. Pour the cherry mixture into the dough lined dish. Dot with butter. Place the star cut out dough round on top. Fold bottom crust up over ends of strips and crimp edges with your fingertips to seal.
  3. Place pie on a rimmed baking sheet or over aluminum foil and bake 15 minutes. Reduce oven to 375°F. Bake about 1 hour more, or until cherry filling is bubbling and crust is golden brown, cover edges with foil if they are browning too quickly. Transfer pie to rack and cool completely before serving.
http://www.farmgirlgourmet.com/2015/08/fresh-dark-cherry-orange-pie.html

 

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Pickled Red Onions

Pickled Red Onion Recipe | farmgirlgourmet.com

Pickled Red Onion Recipe | farmgirlgourmet.com

In the hustle and bustle of life, sometimes it’s all you can do to toss a bottle of ketchup on the table when you’re making burgers, let alone slicing and dicing a bunch of toppings.  This recipe is quick and the onions come out sweet and only have heat from the arbol chile pods and the black peppercorns and not from a raw onion.  Use them to top a burger, grilled chicken or dice them up to garnish your hot dogs.

Pickled Red Onions | farmgirlgourmet.com

Start out with the quick pickling mixture.  To a clean jar add in the apple cider vinegar, water, sugar, salt and aromatics.  Here are some options to choose from, pick one or many:

Like other aromatics like thyme, sage, jalapeno?  Go crazy and add whatever flips your skirt!  Just keep the first 4 ingredients the same and you will have delicious pickled red onions no matter what you do.

Pickled Red Onion Recipe | farmgirlgourmet.com

Now that it’s loaded with flavors, add in one peeled and sliced red onion and let the spices, cider and onions get to know each other.  The acid in the vinegar will mellow the heat of the onion and give them a sweet and spiced flavor that’s amazing on top of a burger or pulled pork sammie.

Pickled Red Onions
A quick pickled red onion recipe that's a perfect topping for your favorite burger or hot dog. Add aromatics of choice to kick it up.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup water
  2. 1/2 cup apple cider vinegar
  3. 1 tablespoon white sugar
  4. 1 1/2 teaspoons kosher salt
  5. 20 black peppercorns
  6. 1 arbol chile pod
  7. 1 garlic clove, peeled and crushed
  8. 1 red onion, peeled and sliced
Instructions
  1. To a 16 ounce jar, or medium bowl, add the water, apple cider vinegar, sugar, salt, peppercorns, chile and garlic. Stir to dissolve sugar and salt. Add the red onion slices and set aside for 15-20 minutes. Longer, if desired. Serve on your favorite burger.
  2. Store in the refrigerator for up to 1 week if not using right away.
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Meyer Lemon Curd

Meyer Lemon Curd | farmgirlgourmet.com #lemons #truvia

Meyer Lemon Curd | farmgirlgourmet.com #lemons #truvia

One of my favorite citrus fruits, besides grapefruit, is the aromatic and beautiful Meyer Lemon.  I am drawn to them like a magnet whenever they are available at the store.  Their orange-ish hued smooth skin almost looks like an orange and the smell.  The smell is heaven.  They are sweet and tart all in the same bite.  Heaven I tell ya.

meyer-lemon-curd-2.jpg
Meyer Lemon Curd | farmgirlgourmet.com

This curd recipe is similar to many you will find on the web or in your recipe box, with the exception of one ingredient.  Sugar.  Well lack thereof, to be specific.  I have partnered with Truvia® for a year of recipes reinvented using Truvia Baking Blend and Truvia Natural Sweetener and made this delicious concoction using Truvia Baking Blend which has 75% less calories than white sugar.  This recipe contains butter so don’t think this is super diet friendly, but if you are someone who needs to cut the sugar – then this jar of delicious is for you.

Meyer Lemon Curd | farmgirlgourmet.com #lemons #truvia

This year, the Truvia brand released results from a survey that revealed some fun facts about eating habits. I’ve included an infographic of some of the top line results below.

I will admit that I’d gladly give up my favorite indulgence (chocolate cake) for a skinny bod.

Meyer Lemon Curd | farmgirlgourmet.com

What’s your favorite indulgence?  Mine is definitely chocolate cake or candy (peanut butter cups – YUM).  Better yet would be a chocolate cake covered in peanut butter cups.  :)  How about we just stop that talk right now and start thinking about Lemon Curd again.  Phew…I almost got lost in that rabbit hole.  I hope you give this recipe a shot.  It’s super easy to make and incredibly delish with the swap of Truvia for sugar.

Meyer Lemon Curd

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 1 half pint jar

Meyer Lemon Curd

A quick recipe for lemon curd using Meyer Lemons and Truvia Baking Blend in place of sugar. Great for anyone needed a low sugar substitute for this delicious breakfast spread.

Ingredients

  • 1 cup butter
  • 1 cup Meyer Lemon juice
  • 2 teaspoons Meyer Lemon zest
  • 1/2 cup Truvia Baking Blend
  • 2 eggs, separated

Instructions

  1. In a small saucepan, warm the butter over medium-low heat until melted. Remove from heat and allow to cool to lukewarm. Whisk in the egg yolks and set aside.
  2. In a medium bowl, add the lemon juice, zest, sugar and egg whites. Whisk to combine. Pass through a fine meshed sieve into the butter and yolk mixture, press the zest solids to extract as much liquid as possible. Return the pot to the stove and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon and is glossy. Pour into a glass jar and place the jar in an ice bath for 20 minutes. Cap tightly and store in the refrigerator for up to 1 week.

Notes

Recipe adapted from No Recipes - Meyer Lemon Curd

http://www.farmgirlgourmet.com/2014/02/meyer-lemon-curd.html

5 Small Switches that will Jump-Start Your Health in 2014
From The Nutrition Twins

  1. Follow our Red, Green and Orange Rule. At each of your meals, include either a red, green or orange fruit or vegetable. You’ll focus on what you should be eating rather than what you should stay away from and you’ll fill up on nutrient-, antioxidant-, and fiber-rich foods that are an important part of a balanced diet.
  2. Focus on quality carbohydrates like sweet potato, butternut squash, spaghetti squash, beans or oatmeal. Our newly released book, “The Nutrition Twins Veggie Cure: Expert Advice and Tantalizing Recipe for Health, Energy and Beauty,” explains that foods like these are fiber- and nutrient-packed sources of long lasting energy. Both your brain and muscles will be fueled appropriately to help stave off cravings and squash hunger. As an added bonus, veggies have their own specific health- and beauty-related benefits, such as fennel and artichokes for beating bloat, squash and green beans for fighting stress, tomatoes and cucumbers for improving skin tone and carrots and beans for fighting cancer, etc.
  3. Sneak in exercise. It’s not always possible to get to the gym each day, but it’s important to sneak in exercise wherever you can. Take stairs instead of the elevator at work or push your kids on the swings for an arm workout. Even if you walk around the neighborhood for 15 minutes, it counts.  Just get moving!
  4. Use zero-calorie sweeteners like Truvia® natural sweetener in your coffee, tea, oatmeal and yogurt to cut calories. You can still enjoy sweetness, but with zero calories. Small changes can add up – if you save 100 calories a day, that equals a 10-pound weight loss over the course
  5. Shut off your electronics 30 minutes before bedtime. Computers, TVs, phones, and iPads—they all stimulate your mind and disrupt sleep. Interrupted sleep and sleep deprivation slows your metabolism and negatively affects your immune system.

Disclosure: I am in a paid partnership with Truvia® and will occasionally post recipes using Truvia® Brand Products.  All opinions are my own.

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Kahlúa Mexican Crema

Kahlúa Mexican Crema | farmgirlgourmet.com

This my friends, is the stuff dreams are made of right here, for real!  If you like Irish Cream, you will fall head over heals in love with Mexican Crema!  It’s sweet with a Kahlúa kick that is great stirred into coffee, hot cocoa or drizzled over ice cream.  I die!

Kahlúa asked me to create 5 different recipes for the holidays using any of their coffee infused rum flavors.  You may recall the Pumpkin Pietini which I must tell you – is so darned good that you will want to serve it any time of year!

This recipe though….this is one bottle of delicious.  Imagine filling some smaller bottles and handing this out for holiday gifts?  I can tell you that it’s definitely on my list for gift-giving this holiday season.  Hear that friends and neighbors?

Want more holiday recipes and ideas? Be sure to follow Kahlúa on Facebook and Pinterest.

This is my note to you:  It’s the holidays so please please please put away the fat free half and half and make sure you follow this recipe to a T.  It’s worth every single calorie to use the heavy cream and the La Lechera is a sticky sweet decadence that should not be modified.  It will last for 2-3 weeks in the refrigerator so plan accordingly when you make it.

To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.

This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.

Thumb_a04efdec-5050-11e3-8c03-22000afd2dc7

To get inspiration for more great recipes and entertaining ideas with Kahlúa and for a chance to win the ultimate holiday party, please visit www.kahluaholiday.com.

This is a sponsored conversation written by me on behalf of Kahlúa. The opinions and text are all mine.


Kahlúa Mexican Crema

Prep Time: 5 minutes

Total Time: 5 minutes

Kahlúa Mexican Crema

Kahlúa Mexican Crema is similar to Irish cream. Stir into coffee, hot cocoa or drizzle over ice cream for a sweet coffee infused treat.

Ingredients

  • 1 3/4 cups Kahlúa Original
  • 1 cup heavy cream
  • 14 ounce can La Lechera (Mexican sweetened condensed milk)
  • 2 tablespoons chocolate syrup
  • 1 teaspoon vanilla

Instructions

  1. Mix all ingredients in a bowl or blender and ladle into bottles. Seal and refrigerate up to 3 weeks.

Notes

Will keep refrigerated up to 3 weeks.

http://www.farmgirlgourmet.com/2013/11/kahlua-mexican-crema.html

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Mango Orange Agua Fresca

Mango Orange Agua Fresca | farmgirlgourmet.com

An easy recipe for mango-orange agua fresca.  So refreshing and delicious.

Mango Orange Agua Fresca | farmgirlgourmet.com

Before I was married and had kids, I lived in San Francisco, CA.  There really is nothing like a big city when it comes to eating delicious food.  The diversity of restaurants is mind-boggling and whatever you have a craving for is sure to be around the corner at any given moment.

Mango Orange Agua Fresca | farmgirlgourmet.com

One of my favorites is Mexican food and we would frequent a few taqueria’s in the city that had authentic Mexican food, not the Americanized stuff of the big chains.  Without fail there were always large containers of agua fresca on the counter.  Strawberry, watermelon and always horchata (a nut and/or rice beverage).  Agua fresca is essentially a puree of fresh fruit mixed with water and a sweetener (if needed) and is refreshing and delicious.  Think Kool-aid without the red dye #5.  It’s a perfect summer sipper and can be mixed with club soda to make a sparkler or even a shot or two of tequila for a delicious margarita.

Mango Orange Agua Fresca | farmgirlgourmet.com

My son couldn’t drink enough of this agua fresca and has been begging for me to make more.  It’s super easy to do and will keep in the fridge for 3-4 days (if it lasts that long).

Mango Orange Agua Fresca

Prep Time: 10 minutes

Total Time: 15 minutes

Yield: 8 cups

Mango Orange Agua Fresca

A super fast recipe for a refreshing mango and orange agua fresca. Perfect for a warm summer day.

Ingredients

  • 4 cups mango, peeled, pitted, rough chopped (about 3)
  • 1 1/2 cups fresh orange juice (about 3)
  • juice of half a lime
  • 2 1/2 cups cold water
  • honey or other sweetener, if necessary (I used 1 teaspoon stevia)

Instructions

  1. Add the mango, orange juice and lime to a blender and puree until smooth. Pass through a fine meshed sieve set over a bowl. Pour into a pitcher and add the water and sweetener, if desired.
  2. Pour into an ice filled glass and enjoy.
http://www.farmgirlgourmet.com/2013/06/mango-orange-agua-fresca.html

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Beef Stroganoff – Hamburger Helper Style

Beef Stroganoff via farmgirlgourmet.com

Beef Stroganoff via farmgirlgourmet.com

I took a poll on Facebook asking what you wanted to see for an upcoming post.  It was a evident that you all wanted some homemade Hamburger Helper style Beef Stroganoff.  I’m a giver, so here I am…serving it up!

Hamburger Helper Style Beef Stroganoff from farmgirlgourmet.com

This recipe is so easy to make.  I based if off my recipe for original Hamburger Helper with a few tweaks.  One bite from the Hubs and he was in HH heaven…..again.  That man likes his hamburger helper.

Beef Stroganoff from farmgirlgourmet.com

I tossed in a few mushrooms because I happen to like them.  If you want to keep it original, then just omit them.  I won’t call the Mushroom Council and tattle on you.  Swear.

Beef Stroganoff Hamburger Helper Style - farmgirlgourmet.com

This collage was swapped…add the beef stock and milk then the spices.  :)  Someone needs to fire the QA lady.  Or give her more java.

Beef Stroganoff via farmgirlgourmet.com

Cover and let that baby simmer for 10 minutes or until the pasta is done to your liking.  Last, add in the sour cream and ring the dinner bell.

Beef Stroganoff – Hamburger Helper Style

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

Yield: 4 Servings

Beef Stroganoff – Hamburger Helper Style

A quick family-pleaser made in one pot. No need to buy the boxed stuff ever again. It's easy to make from scratch!

Ingredients

  • 4 large mushrooms
  • 1 teaspoon olive oil
  • 1 lb ground beef
  • 8 ounces wide egg noodles
  • 2 cups milk (I used fat free)
  • 1 1/2 cups hot water (or beef stock)
  • 1/2 teaspoon Better than Bouillon Beef Base (omit if using pre made beef stock)
  • 1 tablespoon cornstarch or flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2/3 cup sour cream (I used light)

Instructions

  1. Heat a large skillet over medium-high heat. Add the olive oil and brown the mushrooms. Remove to a bowl and set aside.
  2. Add the ground beef and brown. Discard all but 1 teaspoon of fat. Bring back to medium high heat and add the noodles, milk, beef stock, mushrooms, cornstarch, salt, pepper and paprika. Stir to combine and cover. Lower the heat to medium and allow to simmer for 10-12 minutes, or until the noodles are cooked through.
  3. Add the sour cream and simmer for 5 more minutes. Serve immediately.
http://www.farmgirlgourmet.com/2013/02/beef-stroganoff-hamburger-helper-style.html

Beef Stroganoff via farmgirlgourmet.com

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Freezing Red Peppers

Freezing Red Peppers via farmgirlgourmet.com

Freezing Red Peppers via farmgirlgourmet.com

Whether it’s the bounty from your own garden or a sale you can’t pass up at the grocery store, freezing peppers is easy to do and makes for a quick no fuss addition to your weeknight meal prep.  This technique works for all colors of peppers.  Red just happens to be my favorite color.  :)

Freezing Red Peppers via farmgirlgourmet.com

What is it called?  Sometimes you get a pepper that seems to be prego with another tiny pepper.  That little pepper inside a bigger pepper is called an “internal proliferation.” Its form can vary from irregular and contorted to near-perfect.

A pepper growing inside a pepper is a type of parthenocarpy, which is the formation of fruits without fertilization or the formation of seeds. No one is sure what causes them.

Food for thought…right?  Now you know what it’s called.

Freezing Red Peppers via farmgirlgourmet.com

Back to the peppers.  Cut the peppers how you would normally use them if you were chopping up a fresh pepper for a recipe.  Place them on a parchment lined rimmed baking sheet and pop in the freezer for 2 hours or so.  Then add them to a zip top bag and put them back in the freezer.

Use the frozen peppers to make stir-fries or dice them while still frozen and add to soups and chilis.

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Homemade Hamburger Helper

Homemade Hamburger Helper via FarmgirlGourmet.com

Homemade Hamburger Helper via FarmgirlGourmet.com

I would like to start this post by stating that I have never made or eaten (that I recall) Hamburger Helper.  Ever.  My husband, on the other hand adores his salty boxed 1st love and asks on occasion if I’d make it for him.  We’ve been married for over 12 years and tonight….he got his wish.  Well, sort of.  You know me, I hate boxes and processed food, so I made it from scratch-a-roo.  You know what, it takes just as long to make it from scratch as it does to make it from a processed box?  Yep, true stuff.  Best part….you get to control the amount of salt.  No vats of water will be required after consuming this meal and it will make your box loving husband a very happy boy.  Maybe now that I have him all greased up with his favorite meal, I should slip in the “I want new countertops in the kitchen” plug?  What do you think?  :)  Ok, you’re probably right…let’s go make some Triple H.

Homemade Hamburger Helper - farmgirlgourmet.com

Start off by adding a small amount of oil to your large hot skillet and add 1 lb of ground beef (see I didn’t say hamburger Nelly).  Brown it and scoop out any excess drippings before continuing.

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Toss in 2 cups of uncooked elbow macaroni.

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Add in 2 1/2 cups milk (I used fat free but feel free to fatten it up to your hearts content)

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Also add in 1 1/2 cups hot tap water.

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Mix together the spices.

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Add them to the ground beef and noodle mixture and give it a quick stir.

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Bring it to a boil then turn down the heat to simmer and cover.  Make sure to watch it to make sure it doesn’t get too dry.  Add a small amount of milk or water if you notice this happening.  Cook for 10-12 minutes, or until the pasta is al dente.

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As soon as the pasta is done, toss in 2 cups of grated cheddar cheese.  Give it a good stir and ring the dinner bell.

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Simple – right?  Skip the box and make it from scratch next time.  You’ll be glad you did and the kids will clean the bowls with their fingers.  (yes that happened)

Homemade Hamburger Helper

Prep Time: 2 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes 4-6 Servings

Homemade Hamburger Helper

Easy to make and a real crowd pleaser. Try it from scratch, you'll be glad you did.

Ingredients

Instructions

  1. Heat a large skillet over medium-high heat. Spray with cooking spray and add the ground beef. Brown until cooked through and no longer pink. Discard any fat. Add the pasta, milk, water and spices and stir to combine. Bring to a boil and turn the heat down to simmer. Cover and cook for 10-12 minutes, or until the pasta is al dente. Add the cheese and stir to combine. Serve immediately
http://www.farmgirlgourmet.com/2012/12/homemade-hamburger-helper.html

Try these other quick weeknight recipes:

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Pumpkin Pie Spice

Homemade Pumpkin Pie Spice

I can see my friend Jenni over at Pastry Chef Online rolling her eyes right now.  She mentioned on Facebook that she was a little over the Pumpkin Pie spice this or thats, but I couldn’t help myself but to post this quick recipe for you.  I keep a jar on hand for making a quick Pumpkin Spiced Latte or for a sprinkling into Applesauce Pancakes and of course adding to good ole Pumpkin Pie.  Make some today and spice up your favorites with some cinnamony goodness.

Pumpkin Pie Spice

Ingredients

  • 4 tablespoons ground cinnamon
  • 4 teaspoons fresh ground nutmeg
  • 4 teaspoons ground ginger
  • 3 teaspoons ground allspice

Instructions

  1. Mix all ingredients together and store in an airtight container.
http://www.farmgirlgourmet.com/2012/11/pumpkin-pie-spice.html

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Stuffed Peppers – You Won’t Believe How Good They Are!!

After watching an episode of Martha Stewart the other day that was focused on healthy eating, in particular the benefits of eating quinoa (pronounced KEEN-wah), I decided to dust off the quinoa box and give it a shot. One of the suggestions was to use it to substitute rice in a dish. I had just bought several beautiful red and orange peppers, so I figured I’d stuff them with quinoa. The end result was phenominal. Even my fussy little eaters were gobbling up the peppers. It was definitely a successful experiment. I hope you will dust off your box of quinoa (or go buy a fresh one) and give this one a try! It’s worth the effort to make the orange-chipotle glaze for this one. The recipe follows. Enjoy!

Stuffed Peppers – You Won’t Believe How Good They Are!!

Ingredients

  • Chipotle-Quinoa & Turkey Stuffed Peppers
  • 1 1/2 lbs ground turkey
  • 2/3 cup onion, chopped
  • 2/3 cup green peppers, chopped
  • Cooking spray
  • 3 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1/3 cup orange chipotle glaze
  • 8 whole peppers
  • 2/3 cup ketchup
  • 2 cups quinoa
  • Orange-Chipotle Glaze
  • *This is from Emeril Lagasse's "Prime Time Emeril" cookbook
  • 1 cup fresh orange juice
  • 8 cups sugar
  • 2 cups apple cider vinegar
  • 1 cup soy sauce
  • One 7-ounce can chipotle peppers in adobo sauce, puréed in the blender (or finely chopped, with their liquid)

Instructions

    Directions
  1. Preheat oven to 425°.
  2. Spray a frying pan with cooking spray. Heat to medium-high and then add the chopped onion. Saute for 3-4 minutes. Add chopped peppers and saute for another 4 minutes or until soft. Add ground turkey and cook until no longer pink.
  3. Put turkey mixture into a bowl and cool slightly.
  4. Meanwhile bring 4 cups of water to a boil and add quinoa. Cook for 20 minutes or until the quinoa pops open and the spiral inside comes out.
  5. Add cooked quinoa to the turkey mixture. Stir in garlic, oregano and orange chipotle glaze and salt & pepper to taste. Fill the peppers with the turkey mixture and place in a pyrex baking dish. Drizzle ketchup on tops of stuffed peppers. Bake 35-45 minutes.
  6. Orange-Chipotle Glaze
  7. Bring the orange juice to a boil in a large heavy nonreactive stockpot or a Dutch oven over high heat, and boil until reduced to about 1/4 cup and thick.
  8. Reduce the heat to medium-high. Add the sugar, vinegar, soy sauce, and puréed chiles. Boil, stirring often, until the sugar has dissolved and the sauce has reduced to 4 cups and coats the back of a spoon, 20 to 30 minutes.
  9. This keeps for three to four days in the refrigerator.
http://www.farmgirlgourmet.com/2008/01/stuffed-peppers-you-wont-believe-how.html

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Pot Roast kinda day…

What a wonderful autumn day! And what better to have for dinner than Pot Roast. There’s something about eating pot roast on a cool day after being outside raking leaves or giving your trees their final fall haircut. The recipe that follows was in our local newspaper a few years back and is always a crowd pleaser. I hope that you will enjoy it as well.

Pot Roast kinda day…

Ingredients

  • 3 1/2 lb chuck roast
  • 1 beer (3/4 of bottle)
  • 1/2 tsp old bay seasoning
  • 1 tbsp sweet paprika
  • 2 tsp ground chipotle
  • 1 tbsp worcestershire
  • 3 sprigs of rosemary
  • 1 large sprig of thyme
  • salt and pepper
  • Remaining Ingredients:
  • 2 medium potatoes, peeled and quartered
  • 2 medium onions, peeled and quartered
  • 2 carrots, peeled and quartered (or 2 cups of baby carrots)
  • 1 head garlic, peeled
  • 2 mild chiles, halved, seeded and diced small
  • 1 1/2 lbs green beans, trimmed
  • 1 small butternut squash, peeled and cubed

Instructions

  1. Heat a cast iron dutch oven over medium high heat.
  2. Add 2-3 tbsp olive oil and rub meat with coarse salt. Sear on all sides until brown, about 10 minutes. Mix remaining ingredients in a small bowl and pour over meat.
  3. Cover and put in a 350 oven for 1 hour.
  4. After the roast has cooked an hour, remove from the oven and add the vegetables, layering potatoes, carrots and squash on the bottom and the remaining vegetables on top. Pour a little of the juice over the vegetables, cover and return to the oven for 1 1/2 hours. Test the meat at this point. If you like it medium then you can remove it from the oven. If you like it more done, then cook for another hour. Slice or cut the meat into chunks and serve with the vegetables and lots of juice.
http://www.farmgirlgourmet.com/2006/10/pot-roast-kinda-day.html

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When life gives you tomatoes….

We’ve all heard the saying “when life gives you lemons, make lemonade”. Well when life gives you tomatoes, make roasted tomato soup with sunnyside up croutons!!

My garage is looking like a tomato storage unit. 5 varieties dispursed between 8 moving boxes and 1 overflowing wagon. Most are waiting to ripen and then on to sauce, the freezer or to my lifesaving friends, but some are calling me to use them, and quick! So after pouring over many cookbooks yesterday, I came across the following recipe in Michael Chiarello’s amazing cookbook (At Home with Michael Chiarello). Every recipe from this book is nothing short of amazing. Definite crowd pleasers! If you’re tomatoes are calling you too, be sure to try this one out.

When life gives you tomatoes….

Yield: 8

Ingredients

    FOR THE SOUP:
  • 12 large, ripe tomatoes, about 4 pounds
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • 12 large garlic cloves, peeled but left whole
  • Finely ground sea salt
  • Freshly ground black pepper
  • 1 cup finely chopped yellow onion
  • 2 cups water
  • 2 cups lightly packed fresh basil
  • FOR THE BRUSCHETTA:
  • 1 loaf country-style bread, 1 pound
  • Extra-virgin olive oil for brushing
  • Finely ground sea salt
  • FOR THE EGGS:
  • Extra-virgin olive oil for frying
  • 1 teaspoon red pepper flakes
  • 8 large eggs
  • 1 cup torn fresh basil for garnish

Instructions

  1. Preheat the oven to 500 F.
  2. Prepare the tomatoes for the soup: Core the tomatoes and quarter them lengthwise. In a large bowl, mix the tomatoes, 1/4 cup of the olive oil, the vinegar, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Spread the tomatoes on a nonreactive rimmed baking sheet. Roast the tomatoes in the oven until very dark in spots, 35 to 40 minutes. Remove from the oven and let cool. Leave the oven on.
  3. Make the bruschetta: Cut the bread crosswise into slices about 1 inch thick. You will need 8 slices. Place the slices in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 6 minutes. Remove from the oven and lightly brush with olive oil on both sides, then season lightly with salt. Let cool.
  4. In a large saucepan, combine the remaining 1/4 cup olive oil, the onion, and a pinch of salt over medium heat. Cook the onion, stirring occasionally, until very soft, 8 to 10 minutes. Raise the heat to high and add the roasted tomatoes and water. Bring to a simmer, adjust the heat to maintain the simmer, and cook for 5 minutes. Season to taste with salt and pepper.
  5. Remove from the heat and let cool slightly. Working in batches, puree the tomato mixture with the basil, starting at a low speed and increasing the speed gradually. The mixture should be very smooth.
  6. Cook the eggs: Over medium-high heat, use 2 skillets large enough for 4 eggs each; add enough oil to cover the bottom of each skillet by 1/8 inch. Divide the red pepper flakes evenly between the skillets, scattering them evenly over the bottom, then crack 4 eggs into each pan. Cook the eggs until the yolks are barely set, about 4 minutes, occasionally tilting each skillet to collect some oil in a spoon and pouring it over the yolks. Remove the eggs from the skillets with a slotted spatula.
  7. To serve the soup, place 1 bruschetta in the center of each of eight shallow soup bowls. Pour the soup around the bruschetta. Place an egg on top of each bruschetta. Garnish with the torn basil. Drizzle the flavored oil from the skillets over each bowl of soup and serve. Serves 8.
http://www.farmgirlgourmet.com/2006/10/when-life-gives-you-tomatoes.html

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