Roasted Celery Soup Recipe

Roasted Celery Soup | farmgirlgourmet.com #client

This Roasted Celery Soup recipe with garlic, onion and coconut milk is vegan, paleo and incredibly delicious.  This is a sponsored post.  

Roasted Celery Soup | farmgirlgourmet.com #client

If you’re looking for an easy and delicious soup, you need to give this Roasted Celery Soup a try.  Not only is it roasted celery but also garlic and onion as well.  This soup is vegan, paleo, and 100% bombdelicious.

Roasted Celery Soup | farmgirlgourmet.com #client

I have been a Dole ambassador for the past 12 months and not only do they send me amazingly delicious salads, but they sent along a brand new product for them…celery.  What makes it new?  Dole scoured the earth and found a strain of celery that is less stringy, crisper and milder in flavor than other commercially available varieties.  No, this isn’t some scientist modified celery, but a variety that’s exclusively sold only to Dole.  You can find it in the produce section of most supermarkets, or by searching here.

Roasted Celery Soup | farmgirlgourmet.com #client

The soup comes together super easy.  Just toss the veggies on a roasting pan and sprinkle with salt, pepper and some olive oil and roast for 45 minutes.  In the last 10-15 minutes of roasting you can boil some yukon gold potatoes in vegetable stock, puree it all and it’s time to ring the dinner bell.  

Roasted Celery Soup | farmgirlgourmet.com #client

My teenager, who eats bacon like it’s going out of style, took one look at this soup, cocked an eye and asked “what is in THIS?”.  My response was “just eat it, you’ll like it”.  He took one slurpy spoonful and his eyebrow raised up and he responded with “wow, this is good”.  #winning  All of the mom’s out there are feelin’ me right now.  Right?  I think he finished his bowl of soup before anyone else and went back for seconds.  It really is a beautiful soup and the coconut milk is barely detectable if you’re not a fan of coconut milk.  

Roasted Celery Soup

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 5 minutes

Yield: 4-6 Servings

Roasted Celery Soup

A smooth and luscious Roasted Celery Soup with garlic, onion and coconut milk. Vegan, paleo and primal.

Ingredients

  • 10 large celery stalks, cleaned
  • 4 large garlic cloves, peeled
  • 1/2 yellow onion, cut into large chunks
  • 2 tablespoons olive oil
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 8 cups vegetable stock
  • 3/4 lb small yukon gold potatoes, cut into large dice
  • 13.5 oz can coconut milk
  • salt & pepper, to taste
  • chili flakes, for garnish (optional)

Instructions

  1. Preheat oven to 350ºF.
  2. Place the celery, garlic and onion on a large rimmed baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 45 minutes.
  3. While the vegetables roast, bring the vegetable broth to a boil and add the potatoes. Boil for 8-10 minutes, or until very tender. Add the celery mixture to the broth. Allow to cool slightly. Working in batches, puree the soup and pour into a clean stock pot. You can also pass through a fine mesh sieve if you'd like the soup to have less texture. Add the coconut milk and heat over medium heat until the soup is hot, stirring occasionally. Season again with salt and pepper to taste. Sprinkle a little chili flake before serving.
http://www.farmgirlgourmet.com/2015/12/roasted-celery-soup-recipe.html

Roasted Celery Soup | farmgirlgourmet.com #client

Disclaimer: I am a paid ambassador for Dole.  All opinions are my own.

Roasted Celery Soup | farmgirlgourmet.com
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Kale Salad with Garlic Tarragon Dressing

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.  This is a sponsored post.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

I don’t know about you, but my garden is busting at the seams this summer already.  The hot dry conditions have my kale, cabbage and tomatoes zooming through their growing cycle.  This is definitely not a complaint, as usually I’m waiting around impatiently for the first ripe tomato, but not this year.  We’ve been eating them for weeks.

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

One of my favorite meals from the garden is a giant kale salad.  This Kale Chopped Salad is one I make frequently during the summer.  The crunch from the 2 varieties of cabbage mixed with the sweetness of dried cranberries compliments the tangy dressing perfectly.  Toss a few chopped pistachios on the top and this can be dinner or a side in a flash.  

Kale Chopped Salad with Garlic Tarragon Dressing | farmgirlgourmet.com

Imagine all of the possibilities with this salad; you could top it with grilled shrimp or chicken, add sliced radishes, switch up the herbs in the dressing by using basil instead of tarragon.  It’s such a great salad base and so easy to modify with what you have in season in your garden or farmer’s market, or what’s available at your grocery store.  I’m a huge fan of Dole’s chopped red cabbage to make tossing together a salad much quicker.  The convenience of it being chopped is not the only one, it’s also great because it’s a smaller quantity and you’re not left with that half of red cabbage in the veggie drawer staring at you each time you pop open the fridge.

Kale Chopped Salad with Garlic Tarragon Dressing

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8-10 Servings

Kale Chopped Salad with Garlic Tarragon Dressing

A beautiful Kale Chopped salad loaded with cabbage, carrots, herbs and topped with a creamy garlic-tarragon dressing.

Ingredients

  • 6 cups DOLE chopped kale, stems removed
  • 1 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 4 cups DOLE chopped white cabbage
  • 1 cup DOLE chopped red cabbage (radicchio)
  • 1 cup DOLE grated carrots (about 2 medium)
  • 1/2 cup chopped parsley
  • 1/2 cup dried cranberries
  • 1/4 cup chopped cilantro (optional)
  • 4 tbsp chopped green onions (optional)
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon champagne vinegar (or rice wine vinegar)
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 2-3 tablespoons chopped pistachios

Instructions

  1. In a very large bowl add the kale, salt and olive oil. Using your fingers to rub the oil and salt into the kale. This will soften the kale and make it less bitter. Rinse kale in a colander under cold water. Drain well. Chop more if desired. Add both chopped cabbages, carrots, parsley, cranberries, cilantro and green onions. Toss to combine.
  2. In a blender jar, add the mayonnaise, sour cream, champagne vinegar, tarragon, sugar and garlic. Pulse to combine. Add a little milk or water to thin if the consistency is too thick.
  3. Toss the kale mixture with the dressing to coat. Sprinkle pistachios over and serve immediately.
http://www.farmgirlgourmet.com/2015/07/kale-salad-with-garlic-tarragon-dressing.html

Disclaimer: This is a sponsored post.  I am a paid ambassador for Dole.  All opinions are my own.

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Triple Chile Queso Dip

Triple Chile Queso Dip | farmgirlgourmet.com #superbowl

A quick and delicious recipe for Triple Chile Queso Dip using prepared Sabra Salsa.  This is a sponsored post.

Triple Chile Queso Dip |farmgirlgourmet.com #superbowl

It’s the last couple of days of searching the interwebs for “just one more” appetizer to toss on the table for this sunday’s big game.  Wings, check!  Chips & guac, check!  Well don’t forget this quick and super delish queso dip.  Serve with chips, veggies, a snorkel or a giant spoon and your football lovin’ fans will be diving in head first.  

Triple Chile Queso Dip | farmgirlgourmet.com #superbowl

So Pats or Hawks?  Being from the PacNW – I have to toss my hat in for the Seattle Seahawks.  We plan on being glued to the TV with a table full of (healthy) noshables this Sunday.  My kids aren’t too stoked about the healthy part, but I am on my way to a new me and a table full of sweets isn’t on my eating plan.  :)  Whoever you’re rooting for, I hope you have the best Super Bowl Sunday ever.  

Triple Chile Queso Dip

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 8-10 servings

Triple Chile Queso Dip

A quick and delicious appetizer recipe for Super Bowl Sunday or tailgating. Filled with chiles, creamy cheese and topped with zesty salsa and is sure to please.

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon diced shallot
  • 1 jalapeno, stemmed, seeded & diced
  • 1 tablespoon diced poblano chile pepper
  • 1 tablespoon diced Anaheim chile pepper
  • 1/4 teaspoon salt
  • 1 tablespoon all purpose flour
  • 1 cup whole milk
  • 1 cup cubed American cheese (such as Velveeta)
  • 1 cup shredded provolone cheese
  • 3/4 cup salsa, such as Sabra Roasted Garlic salsa
  • Tortilla chips, for serving

Instructions

  1. Melt butter in a medium sauce pan over medium-high heat. Add in shallots, jalapeno, poblano chiles, Anaheim chiles and salt. Saute until tender, about 5 minutes. Sprinkle the flour over and stir to coat vegetables. Slowly add the milk, whisking constantly, until incorporated. Allow to thicken, about 2-3 minutes. Add the cheeses and stir until melted. Pour into a warm serving dish and top with salsa. Serve immediately with tortilla chips.
http://www.farmgirlgourmet.com/2015/01/triple-chile-queso-dip.html

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Moroccan Meatball Sliders

Moroccan Meatball Sliders | farmgirlgourmet.com
This is a sponsored post as part of my partnership with Sabra.  All opinions are my own.

Moroccan Meatball Sliders | farmgirlgourmet.com My friends at Sabra Dipping Co. recently asked me if I’d like to do a tailgating recipe and giveaway of a Big Green Egg grill, and of course I had to say YES.  (Make sure you check visit Sabra’s Ultimate Tailgating Sweepstakes for a chance to win even more prizes. www.sabradiplife.com).  I mean, come on…pass up the opportunity for one of my lovely readers to win a Big Green Egg and Sabra products?  No way!  Make sure you read below for official rules and prize details. Moroccan Meatball Sliders | farmgirlgourmet.com #spon #adIsn’t she a beaut?  She could be ALL YOURS!  I have always wanted one for myself and I have to admit I’m a tad jealous that one of you will win this amazing tailgating package, but you know how to find me if you want me to come over and sample your amazing creations. :) Moroccan Meatball Sliders | farmgirlgourmet,com For my tailgating recipe, I decided to make a meatball slider and WHOA did they ever taste amazing.  The only thing heard at the table were grunts of happy eaters.   Moroccan Meatball Sliders | farmgirlgourmet.com I mixed tandoori spices, hummus and the usual meatball suspects.  Formed them into balls about the size of a small orange and grilled them to perfection.   Moroccan Meatball Sliders | farmgirlgourmet.com A little Sabra Greek Yogurt Diced Onion Dip on a toasted mini bagel and the crew will be screaming TOUCHDOWN!  They were incredible delicious, easy and quick to make and a serious crowd pleaser.

Moroccan Meatball Sliders
Serves 8
An easy and quick recipe for Moroccan Meatball Sliders on Mini Bagel Buns
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 pound ground beef
  2. 3/4 cup panko bread crumbs
  3. 3/4 cup diced onion
  4. 1/2 cup classic hummus
  5. 2 1/2 tablespoons tandoori spice blend (such as Spiceologist Tandoori Glory see notes)
  6. 2 tablespoons minced cilantro
  7. 1 egg, lightly beaten
  8. 1 teaspoon kosher salt
  9. 1 teaspoon ground pepper
  10. 8 mini bagels
  11. Sabra Greek Yogurt Onion Dip (or other onion dip)
Instructions
  1. Prepare grill or coals in the barbecue.
  2. In a medium bowl add the ingredients: ground beef through ground pepper and mix just until combined. Use a large hinged scoop, or a spoon and make meatballs about 2 1/2 inches in circumference. Place on a parchment lined plate and continue with remaining meat mixture.
  3. Grill the meatballs for about 15 minutes or until no longer pink inside, turning every few minutes to cook on each side. Toast the bagel halves for 1 minute on the grill. Remove and assemble by placing a meatball on 8 of the bagels, spread a tablespoon of greek yogurt dip on the bagel top and press onto the meatballs. Use a toothpick to hold them in place (optional). Serve immediately.
Notes
  1. Tandoori Glory Spice Rub Blend: http://spiceologist.com/products/tandoori-glory
Farmgirl Gourmet http://www.farmgirlgourmet.com/
Moroccan Meatball Sliders | farmgirlgourmet.com Without any further adieu – let’s get to the giveaway!!  

PRIZE DETAILS: This prize includes one (1) of each of the following: the Large Big Green Egg, mates, nest, charcoal starters, 10 lb. bag of organic lump charcoal, grill gripper and ash tool, total ARV: $1,232. No substitution, cash redemption or transfer of prizes is permitted except at Sponsor’s sole discretion or as provided herein. If a prize, or any portion thereof, cannot be awarded for any reason, Sponsor reserves the right to substitute a prize of equal or greater value. All federal, state and local taxes, and all other costs associated with acceptance or use of the prize(s), are the sole responsibility of the winner(s).  Arrangements for delivery of prize(s) will be made after winner validation. Big Green Egg is not responsible for any lost, stolen or non-delivered prizes. Big Green Egg prize will be shipped to an address in the continental United States only, by motor freight carrier with a delivery appointment required or picked up by winner at a local Big Green Egg Authorized Dealer.  Assembly is required.  Prize cannot be shipped to a PO Box. Prize carries no warranty or guarantee, either expressed or implied by Sponsor, except manufacturer’s standard written warranty included in the prize packaging.  Visit BigGreenEgg.com for assembly and warranty information.  A signature will be required to receive prizes. WAIVER OF LIABILITY: By participating in the Sweepstakes and submitting an entry, each entrant agrees to (i) be bound by these Official Rules, including all entry requirements, and (ii) waive any and all claims against the Sponsor and its officers, directors, employees, agents, licensees, distributors, dealers, retailers, printers, representatives and advertising and promotion agencies, and any and all other companies associated with the Sweepstakes, and all of their respective officers, directors, employees, agents and representatives (collectively, “Released Parties”) for any injury, damage or loss that may occur, directly or indirectly, in whole or in part, from the participation in the Sweepstakes or from the receipt or use of any Prize (or any portion thereof) or any travel or activity related to the receipt or use of any Prize (or any portion thereof).

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Easy Mexican Shrimp Cocktail

Mexican Shrimp Cocktail | farmgirlgourmet.com

Mexican Shrimp Cocktail | farmgirlgourmet.com

Are you looking for a last minute Super Bowl recipe?  Look no further!  This is a super quick appetizer that is packed with flavor, creamy avocado and whole cooked shrimp.  Serve it with homemade tortilla chips or store bought – whatever strikes your fancy!

Mexican Shrimp Cocktail | farmgirlgourmet.com #recipe #shrimp

This recipe calls for Meyer Lemon juice, but if you don’t have them, lime juice will suffice.  You can really doctor this recipe to your hearts content by adding in all types of veggies.  Chopped cucumber, diced jicama, sliced radish – the possibilities are endless (and delicious).  So go for it…put on your mad scientist hat and go crazy with it.

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Easy Mexican Shrimp Cocktail

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 6-8 Servings

Easy Mexican Shrimp Cocktail

A quick Mexican Shrimp Cocktail that's delicious served with tortilla chips. Or a fork. So easy and a great appetizer.

Ingredients

  • 1 pound shrimp, shelled and deveined
  • 1 cup Meyer Lemon juice (or lime juice)
  • 1/2 cup yellow onion, diced small
  • 1 cup ketchup
  • 2 tablespoons olive oil
  • 1/3 cup cilantro, rough chopped
  • 3 garlic cloves, minced
  • 1 tablespoon Sriracha
  • avocado
  • chips
  • Meyer lemon wedges

Instructions

  1. Bring a medium pot of water to a boil. Heavily salt it and add the raw shrimp. Cook for 3-4 minutes, until all shrimp are pink and cooked through. Remove to a small rimmed baking sheet and place in the refrigerator to cool.
  2. In a medium bowl, add the Meyer lemon juice and onions. Set aside for 5 minutes and allow to rest. Add the ketchup, olive oil, cilantro, garlic and Sriracha and stir to combine. Now is the time to add in any other extras like cucumber, jicama or radishes. Add the shrimp and stir to combine. Spoon into serving glasses or dishes and chill for 30 minutes before serving.
  3. Garnish with avocado and lemon wedges just before serving. Serve with tortilla chips.

Notes

Serve in small cups with 2-3 shimp per cup.

http://www.farmgirlgourmet.com/2014/02/easy-mexican-shrimp-cocktail-recipe.html

 

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Sweet Bread, Sausage & Medjool Date Stuffing

Sweet Bread, Sausage & Medjool Date Stuffing | farmgirlgourmet.com

At the dinner table the other night, my husband loudly proclaimed “You must make this again for Thanksgiving”!  He sure wasn’t kidding.  I love a classic stuffing just as much as the next person, but there was something magical about the pairing of Kings Hawaiian Dinner Rolls, Italian sausage and medjool dates.  

Kings Hawaiian challenged me to create a recipe using their dinner rolls and I was ready to go beyond the usual suspects of bread pudding or pulled pork sliders (although I did make them before this recipe and they were the bomb).  

I diced up the dinner rolls and toasted them in the oven for 20 minutes until they were nice and golden brown.  This helps them hold up to the chicken stock and egg that come later.  Oh and side perk – they made my house smell incredible.  Bread.  I heart you.

While they were toasting away, I browned some Italian sausage and caramelized onions in butter.  Hawaiians and Portuguese have one major thing in common – sweet bread.  My grandmother still whips up the family recipe now and then at the young age of (almost) 94.  The smell of sweet bread baking brings back memories as far back as I can remember.  My son came home while the bread was toasting and shouted “are YOU making sweet bread Mom?”  Ha – I haven’t quite perfected the family recipe – but it’s obvious that Kings Hawaiian is a dead ringer to the nose.  

Generously butter that dish, it sure helps keep everything moist and delish!  I tossed the crusty cubes with the sausage, onions and dates, a little parsley and a splash of chicken stock and beaten egg.  Toss it lightly and cover with parchment and foil to bake.  This recipe can be made days in advance keeping dry and wet ingredients separated and assembled on Thanksgiving day for a new twist on the classic side dish.

You’re probably asking yourself “self, why did she put dates in her stuffing”?  There are a lot of classic Thanksgiving recipes using prunes in the stuffing, so why not a date?  Medjools hold up nicely to the bread and sausage and give it an interesting delicious bite.  Enough to make my meat and potatoes guy ask for it again.  That’s a winner in my eyes.

Sweet Bread, Sausage & Medjool Date Stuffing

Prep Time: 15 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 35 minutes

Yield: 6 Servings

A sweet dinner roll stuffing mixed with sausage, caramelized onions, medjool dates and parsley.

Ingredients

  • 1 package Kings Hawaiian Dinner Rolls, cut into 1 inch cubes
  • 4 Italian sausages, casings removed
  • 1 cup onion, diced
  • 4 tablespoons unsalted butter, plus more for coating baking pan
  • 1 1/2 cups chicken stock
  • 1 egg, lightly beaten
  • 1/4 cup minced parsley
  • 4 Medjool dates, pitted and diced
  • Pinch crushed red pepper flakes
  • salt & pepper to taste

Instructions

  1. Preheat oven to 300º F.
  2. Place the bread cubes on a large rimmed baking sheet. Bake until lightly browned and crisp, about 15-20 minutes. Remove and cool on baking sheet.
  3. Meanwhile, add the sausage to a hot saute pan coated with cooking spray. Brown until no longer pink, breaking into bite sized pieces. Remove with a slotted spoon and set aside. In the same pan, add the butter and onions and cook on medium-low for 25-30 minutes until the onions are very soft and caramelized.
  4. Increase oven temperature to 375ºF.
  5. Add the bread cubes, sausage, onions, parsley, dates and crushed red pepper flakes to a large bowl. Toss gently to combine. Add chicken stock, beaten egg, salt and pepper and toss to combine.
  6. Generously butter a 9x3 baking dish and pour the bread mixture into the dish. Top with a sheet of parchment paper and then tightly wrap in foil. Bake for 50-60 minutes. Remove foil for the last 10 minutes of baking to crisp the top. Serve immediately.

Notes

Makes a great addition to your open-faced turkey sandwich the next day!

http://www.farmgirlgourmet.com/2013/10/sweet-bread-sausage-medjool-date-stuffing.html

 

Great holiday recipes start with KING’S HAWAIIAN® Dinner Rolls! Vote for your favorite KING’S HAWAIIAN recipe here for a chance to win one of three $500 gift cards! Sweepstakes Rules.

This is a sponsored conversation written by me on behalf of King’s Hawaiian®. The opinions and text are all mine.

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Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

My sweet friend Lori over at Recipe Girl reached out to me to see if I’d like a copy of her incredibly delicious cookbook.  Along with the offer of the book was another offer to give away a copy of it to one of my readers.  I knew you’d love this book as much as I do, so I said Heck Yes!!

Austin Food Bloggers | farmgirlgourmet.com

Pictured from Left to Right: Cheryl (TidyMom), Kristen (Dine & Dish), Sommer (A Spicy Perspective), Sandy (Reluctant Entertainer), Brenda (A Farmgirls Dabbles), Yours Truly & Lori (Recipe Girl)

Lori and I met for the first time at Big Traveling Potluck in Los Angeles this past April.  We’ve been online blogging friends forever it seems, but never had to the opportunity to meet.  It wasn’t until BlogHer Food conference in Austin in June that we had the chance to just hang out.

Roasted Butternut Squash with Garlic, Sage & Pine Nuts | Farmgirlgourmet.com

Lori was chatting the other day on Twitter about this roasted butternut squash salad and it was that moment that my mind was made up that this was the recipe to try in the book.  I was working on several other recipes the day I made this so I enlisted my neighbors stove to roast the squash, so I asked if she’d like to partake in the finished dish with me.  She and her husband said sure.  So after the roasting was done, she popped over to bring the beautiful toasted goodness and we assembled the dish.  One bite.  Two bites.  Before we knew it we’d both gobbled it up and there were no leftovers for her husband.  Oops.  It’s seriously that good and so incredibly easy to make.  Tossing the garlic in the pan for a few takes away some of the sharp bite and brings out the sweetness of the cloves.  Take my advice, go get a butternut and make this pronto!  Send all thanks to Miss Lori!  She’s the rockstar of this recipe.

Enter to win the book by filling out the promosimple app below.

Roasted Butternut Squash with Garlic, Sage and Pine Nuts

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Servings

Make it as a side or a vegetarian main course. Either way, this is a delicious dish that screams fall flavor.

Ingredients

  • 3 pounds butternut squash, peeled, seeded and cut into 3/4 inch pieces
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup pine nuts
  • 2 tablespoons finely chopped fresh sage
  • 2 large garlic cloves, minced

Instructions

  1. Preheat the oven to 450ºF. Line a baking sheet with parchment paper or spray lightly with cooking spray.
  2. In a medium bowl, toss the butternut squash cubes with 1 1/2 tablespoons olive oil. Spread out the butternut squash on the prepared baking sheet and sprinkle with salt and pepper. Roast the squash for 35 to 45 minutes, or until tender.
  3. While the squash is roasting, in a small skillet, heat the remaining 1/2 tablespoon oil over medium-low heat. Add the pine nuts, sage and garlic and cook, stirring constantly, until the pine nuts are lightly browned, 3 to 4 minutes.
  4. Scoop the butternut squash into a large bowl. Scrape the pine nut mixture onto the butternut squash and gently toss. Serve Immediately.

Notes

Add crumbled goat cheese on top for a kicked up version.

Lori's note: "Pine nuts can turn from brown to burnt very quickly. Keep a close eye on them and keep stirring".

http://www.farmgirlgourmet.com/2013/10/roasted-butternut-squash-garlic-sage-pine-nuts.html

Disclaimer: I was provided a copy of the Recipe Girl Cookbook free of charge.  One winner will be chosen via random.org and notified via email on November 5, 2013.  Failure to reply will forfeit winnings and a new winner will be chosen.  Cookbook shipped via Recipe Girl.

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Pea, Tomato & Ham Salad

Pea, Tomato & Ham Salad | farmgirlgourmet.com

This is a sponsored post.  All opinions are my own.
Pea, Tomato & Ham Salad | farmgirlgourmet.com

As I get older and start listening to my body more and more, I know that when I eat a diet that is low in complex carbohydrates, with a low-glycemic index, I feel a million times better.  It’s true.  My body behaves differently and my migraines are fewer.  I’ll admit that I still fall victim to the pasta and bread dishes here and there, but for the most part my family leads a low-gluten lifestyle.

ADA-3

That’s why when I was contacted by Kitchen PLAY to participate in the 30 Days of Family Health sponsored by the American Diabetes Association, I was excited to say YES!

ADA-4

Keeping meals exciting for the whole family is tough, especially when you’re limiting the processed carbs.  I fall victim to the usual suspects of grilled chicken or fish and steamed veggies, which usually leads to moans and groans from my family.  3D Smart ShopperMy first book of three books to review is The Smart Shopper Diabetes Cookbook by Robyn Webb, MS.  This book is full of beautiful photos, inspiring recipes and even a menu planner to get you started on eating healthy.  It’s perfect for diabetics, prediabetics and heart health.

I settled on the Pea, Tomato and Ham Salad partially because my garden is overflowing with these little orange gems, but also because I LOVE Pea Salad.  You know the one I’m talking about, don’t you?  The one that shows up at barbecues and potlucks with chunks of cheese and hued white with mayonnaise.  Yep, that one.  I can usually be found camping out near that bowl of bad-for-me ingredients, which is why I really wanted to give this recipe a try.

ADA

I added the orange tomatoes to give the visual effect of the chunks of cheese, but you can add any color of tomato.  The salad is perfect for a warm summer barbecue and my whole family loved how fresh and delicious it was.

ADA-7 The dressing is light with a slight tang from the champagne vinegar and Dijon mustard.  Let the salad chill for an hour before you serve it to allow the flavors to marry.

Other recipes from The Smart Shopper that I’m excited to try:

  • Italian Turkey Sauté
  • Grilled Balsamic Pineapple
  • Pesto Couscous & Chickpeas

If this book sounds like one you’d like in your library, you can use the discount code: KITCHEN2013 (which will offer 25% off all books in the ADA online store.  Valid through October 4, 2013.)

Pea, Tomato & Ham Salad

Prep Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 4 Servings

Serving Size: 1 1/3 cups

Calories per serving: 265

Fat per serving: 13g

Pea, Tomato & Ham Salad

This is a great salad for toting to picnics and all other summer fun activities—a refreshing change from leafy green salads. It will be in your summer cooking repertoire for a long time.

Ingredients

  • 1 (16-ounce) frozen peas, thawed
  • package
  • 1 1/3 cups diced low-sodium deli ham
  • 2 medium tomatoes, diced
  • 2 scallions, minced
  • Dressing
  • 2 tablespoons champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 3 tablespoons olive oil
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a large bowl, mix together the peas, ham, tomatoes, and scallions.
  2. In a small bowl, whisk together the vinegar, mustard, garlic, and sugar. Slowly in a thin stream, whisk in the olive oil until dressing is emulsified. Season with pepper. Pour the dressing over the pea salad and mix well.
  3. Cover and refrigerate for 1 hour prior to serving.

Notes

Exchanges/Choices 1 Starch 2 Lean Meat 2 Fat Calories 265 Calories from Fat 115 Total Fat 13.0 g Saturated Fat 2.3 g Trans Fat 0.0 g Cholesterol 25 mg Sodium 585 mg Potassium 505 mg Total Carbohydrate 22 g Dietary Fiber 6 g Sugars 8 g Protein 16 g Phosphorus 205 mg

http://www.farmgirlgourmet.com/2013/09/pea-tomato-ham-salad.html

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Warm Potato Salad with Sausage & Cotija

Warm Potato Salad with Sausage & Cotija | farmgirlgourmet.com

This post is brought to you by Epicurious/ZipList & ABC’s The Chew.

Warm Potato Salad with Sausage & Cotija | farmgirlgourmet.com

Summer is upon us and my garden is busting with vegetables, especially potatoes in red and gold.  I recently had some foodie inspiration from the popular food show ABC’s The Chew where Carla prepared a warm potato salad using fresh herbs, olive oil and balsamic vinegar.  You can watch the snippet below.

I make warm potato salad on my barbecue all summer long, but this recipe was a little different with the tangy dressing.  I knew I had to make something similar.  I added browned sausage and added a bit of sweetness by caramelizing some onions.  Soft tang comes from the Cotija cheese (a Mexican farmers cheese) and it’s all melded with a bunch of fresh herbs snipped from the garden and a quick vinaigrette of balsamic & olive oil.  All that’s missing here are forks and hungry mouths.  According to my 15 year old, this “needs” to be my new go-to potato salad.  Guess what?  It’s even better the next day.

Warm Potato Salad with Sausage & Cotija

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8 servings

Warm Potato Salad with Sausage & Cotija

A warm potato salad that is sure to become a new family favorite.

Ingredients

  • 1 1/2 pounds red potatoes, cut into bite sized pieces
  • 1/2 pound ground sausage, crumbled1 medium onion, diced
  • 1 tablespoon butter
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon minced fresh oregano
  • 1 teaspoon minced fresh sage
  • 1 teaspoon honey
  • 4 ounces Cotija cheese
  • salt & pepper, to taste

Instructions

  1. Boil potatoes in a large pot of boiling salted water until fork tender, about 15-20 minutes. Drain and cool slightly.
  2. In a medium saute pan brown the sausage until no longer pink, about 10 minutes. Remove to a large bowl and set aside.
  3. Add butter to saute pan used for sausage and add the onions. Turn down to medium and cook until caramelized and turning light brown. Add to the sausage and add potatoes.
  4. In a small mason jar add the mayonnaise, olive oil, balsamic vinegar, honey and herbs. Shake to combine. Pour over warm potato mixture and season with salt and pepper. Add the cotija cheese and toss lightly to coat. Serve immediately.
http://www.farmgirlgourmet.com/2013/07/warm-potato-salad-with-sausage-cotija.html

I’m always looking for new ways to spice up my Summer dishes, and ABC’s The Chew serves up everything from grilling and outdoor entertaining to road trips and picnics. Watch weekdays 1e|12p|c on ABC to see what celebrity chefs Mario Batali, Michael Symon, and Carla Hall, lifestyle expert Clinton Kelly and fresh face of healthy living Daphne Oz are dishing out to inspire you this Summer.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

This is a sponsored conversation written by me on behalf of ABC’s The Chew. The opinions and text are all mine.

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Mushroom “Bruschetta” Bites – KitchenPLAY

Mushroom Bruschetta Bites | farmgirlgourmet.com
This is a sponsored post.  All opinions are my own.

Mushroom Bruschetta Bites | FarmgirlGourmet.com

The Mushroom Council and Kitchen PLAY invited me to get creative with mushrooms for their “Swap It or Top It” promotion.  My assignment was an appetizer for the progressive party and I can tell you now that bruschetta is one of my all time favorite appetizers.  The crusty bread, the sweet tomatoes, the tang of basil and garlic.  It’s the perfect bite, in my opinion and I knew I had to swap the bread for mushrooms for this project.

Swap It or Top It Poster | farmgirlgourmet.com

Do you have a great recipe using mushrooms?  You definitely should enter to win at mushroominfo.com for your chance at $5000.  That’s one great prize if you ask me.

Mushroom Bruschetta Bites | farmgirlgourmet.comThis recipe goes together really fast and can be made and ready for the table in less than 30 minutes.  In fact, while the mushrooms roast, you can toss together the bruschetta topping and be ready to top and devour.

Mushroom Bruschetta Bites | farmgirlgourmet

I popped over to my neighbors to give them a taste and their response was it was “Three-licious”.  Not delicious or two-licious, but three-licious.  I’ll take it.

Mushroom Bruschetta Bites | farmgirlgourmet.com

I love using crimini mushrooms as they have a deeper flavor than a white button mushroom.  Mushrooms are grown indoors, always in season and ready to use?  Mushrooms are great roasted and take on the flavors you add to them.  In this case it was garlic and olive oil.

Mushroom Bruschetta Bites | farmgirlgourmet.com

This is also a great gluten-free alternative to the normal bruschetta and is fast to make and even faster to eat.  Ok, without further ado, here’s the recipe for these “Three-Licious” Mushroom Bruschetta Bites.

Mushroom “Bruschetta” Bites – KitchenPLAY

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: About 12 mushrooms

Mushroom “Bruschetta” Bites – KitchenPLAY

A quick and gluten-free alternative to the usual bruschetta using crimini mushrooms in place of bread.

Ingredients

  • 8 ounces crimini mushrooms, wiped clean
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3/4 cup diced tomatoes
  • 1 tablespoon toasted pine nuts
  • 3 fresh basil leaves, minced
  • pinch of salt & pepper
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees F. Spray a small rimmed baking sheet with cooking spray. Set aside.
  2. Remove stems from the mushrooms and place them on the prepared baking sheet. In a small bowl add the olive oil and minced garlic and stir to combine. Brush the mushrooms with the olive oil mixture and bake for 15 minutes, or until browned and bubbly. Remove from the oven and allow to cool slightly.
  3. While the mushrooms are roasting, add the diced tomatoes, pine nuts, minced basil, salt and pepper to a small bowl and stir gently to combine. Spoon into the warm mushroom caps, pressing lightly, and serve immediately.
http://www.farmgirlgourmet.com/2013/06/mushroom-bruschetta-bites-kitchenplay.html

Make sure you join us for the Mushroom Council & Kitchen PLAY Twitter party on Tuesday June 25th at 7:00 PM EDT!

Register here: http://mushroomcouncilkp.eventbrite.com

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#ILoveAvocados For Cinco De Mayo Sweepstakes

Tequila Guacamole | farmgirlgourmet.com

This is a Sponsored post written by me on behalf of Avocado App for SocialSpark. All opinions are 100% mine.

Tequila Guacamole

I was recently approached to check out a new phone app called the Avocado app.  Imagine a text app but with the ability to pre-load a bunch of different images of you or your pets or whatever.  Kind of like emoticons but with pics.  The app is a way for two people to stay connected and my husband and I have been having fun sending each other notes like this one that my hubs sent me today.

 photo b58c3aa5-dc72-4281-a6ab-8816b01b7ab5_zpse92c1fc2.jpg

You definitely need to check out the I Love Avocados For Cinco De Mayo sweepstakes to win fun prizes from Avocados from Mexico and also we will be live tweeting on May 7th between 3:00 and 4:00 pm EST here’s the info: #iloveavocados for Cinco de Mayo Twitter party

There’s still time to find a great recipe for Cinco de Mayo.  I personally love a good guacamole (see below) but if you want more, here’s the link to a whole slough of them.  Cinco De Mayo recipes

Drunken Guacamole

2 large avocados, peeled, pitted and diced

2 tablespoons minced white onion

2 tablespoons minced pickled jalapenos

2 garlic cloves, minced

1/4 lime, juiced

1 ounce tequila

salt & pepper to taste

Instructions

  1. Add avocado, onion, jalapenos, garlic, lime, tequila and salt & pepper to a medium bowl and genlty mash the avocado, stirring to combine.  Serve immediately or cover and refrigerate.

Makes 4 servings 

More ways to enjoy avocado deliciousness.

Like Avocados from Mexico on Facebook

Follow Avocados from Mexico on Pinterest

Follow Avocados from Mexico on Instagram

Like Avocado app on Facebook

Follow Avocado app on Twitter

Visit Sponsor's Site

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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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