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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Date and Cherry Energy Bites

Date & Cherry Energy Bites | farmgirlgourmet.com

Date & Cherry Energy Bites | farmgirlgourmet.com

Ok friends…I have a new obsession.  These little Date and Cherry Energy Bites are so easy to make, super easy to grab when you just need a little pick-me-up and are incredibly delicious.  I will be the first to admit that I am bad when it comes to hunger.  The slightest hint of stomach growling and I start dreaming of salty chips or sugar filled cookies.  It’s my weakness.  But with these energy bites hanging around, I can satisfy my sugar craving in 2 bites (or 3 if someones watching).  

Date and Cherry Energy Bites | farmgirlgourmet.com

The beauty of this recipe is that you can customize the coating to your heart’s desire.  Imagine finely ground raw coconut, melted dark chocolate or even a powdered sugar dusting.  These are coated in unsweetened Dutch process cocoa powder which amplifies the chocolatey goodness.

Date and Cherry Energy Bites | farmgirlgourmet.com

If you didn’t already know, Chia seeds are not only great for making terracotta pets, but they are also really good for you.  These little seeds from a flowering plant in the mint family, give you natural energy and are loaded with omega-3 fatty acids.   Add these little seeds to smoothies, toss on salads and definitely use them to make these energy bites.  

Date and Cherry Energy Bites

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 8 Bites

A quick recipe for Date & Cherry Energy Bites that are a great midday pick me up and are packed with flavor.

Ingredients

  • 5 medjool dates, pitted
  • 1/4 cup dried cherries (look for varieties that are not too dried out)
  • 1/4 cup hemp hearts
  • 1/4 cup Dutch process cocoa powder, plus more for dusting
  • 1/4 cup chia seeds
  • 1/8 cup dark chocolate chips
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. To a food processor add all of the ingredients. Pulse to combine. The mixture will be sticky. Using damp hands, roll into 8 equal sized balls. Place on a parchment lined baking sheet and chill for 1 hour or more.
  2. Add 1/8 cup cocoa powder to a shallow dish and roll each of the bites to coat. Store in an airtight container in the refrigerator, up to 2 weeks.
http://www.farmgirlgourmet.com/2015/07/date-and-cherry-energy-bites.html

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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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Endive Salad with Stilton, Pear and Walnuts

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Sponsored by the ADA in conjunction with Kitchen PLAY

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

There is nothing I love more than a crisp salad filled with lots of sweet and savory bits.  Maybe it’s the thrill of getting a bite with everything on it, or the fun of seeking out every last morsel of cheese under crisp leaves of lettuce.  Whatever the case may be, I love it and so does my young family.  Salads of all shapes and colors are set on our dinner table weekly and, lucky for me, my kids gobble them up.

Endive Salad with Stilton, Pears & Walnuts | farmgirlgourmet.com

Some may think of salad as a summer meal, but winter salads are just as wonderful and full of flavor.  Take this Belgian endive salad, for instance.  Beautifully ripe pears are typically only available in the fall and they pair perfectly with tangy blue cheese and earthy walnuts.  All that’s really needed to complete this salad is a drizzle of olive oil, fresh squeezed lemon juice and some fresh cracked pepper.

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

This is just one of many recipes that can be found in the American Diabetes Association Vegetarian Cookbook.  It was really tough to pick just one recipe from this book.  You don’t need to be a vegetarian or a person with diabetes to enjoy this cookbook.  See below for a few of the other recipes I loved.

ADA Vegetarian Cookbook

A few of my other favorite recipes from this book…

  • Creamy White Bean Soup with Basil & Olive Oil
  • Terra Cotta Cob Salad (think Southwestern cob)
  • Black Bean Patties with Cilantro & Lime
  • Garden Party Roast Vegetables with Pasta (this one is next to be made)

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth.  Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Enter Here:  http://l.inkto.it/bslb

If this book sounds like one you would enjoy having 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.)

Endive Salad with Stilton, Pear & Walnuts | farmgirlgourmet.com

Don’t hesitate to make this salad.  It goes together quickly and the flavors meld like a beautiful symphony in your mouth.

Endive Salad with Stilton, Pear and Walnuts

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 servings

Serving Size: 1/4 recipe

Calories per serving: 155

Fat per serving: 10g

Endive Salad with Stilton, Pear and Walnuts

A quick winter salad of Belgian endive, tangy Stilton, sweet pear and earthy walnuts. A drizzle of olive oil and lemon and salads on.

Ingredients

  • 2 heads endive, thinly sliced crosswise into rounds
  • 3 tablespoons crumbled Stilton, blue, or gorgonzola cheese
  • 1/4 cup chopped walnuts
  • 1 ripe pear, halved, cored, and sliced thinly crosswise
  • 1 tablespoon extra-virgin olive oil
  • Juice of 1/2 lemon
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Combine all ingredients in a medium bowl and toss.

Notes

Chef Steve's Tips from the ADA Vegetarian Cookbook: Walnuts are a nutrient-dense food packed with flavor. Being of Russian descent, I remember my grandparents using walnuts after keeping them in the freezer. This keeps walnuts fresher for longer.

EXCHANGES/CHOICES 1/2 Fruit | 1 Vegetable | 2 Fat Calories 155 | Calories from Fat 90 | Total Fat 10.0 g | Saturated Fat 2.2 g | Trans Fat 0.1 g Cholesterol 5 mg | Sodium 120 mg | Potassium 565 mg | Total Carbohydrate 13 g Dietary Fiber 6 g | Sugars 5 g | Protein 5 g | Phosphorus 95 mg

http://www.farmgirlgourmet.com/2013/09/endive-salad-stilton-pear-walnuts.html

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Creamy Sweet Potato Soup with Fried Sage

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

I seriously cannot believe that summer is over.  The kids have been back in school now for 3 weeks and the weather has turned from 90’s to 50’s in the blink of an eye.  How did that happen?

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

When the weather turns cold, the first thing I gravitate towards is soup.  I love a big bowl of steamy deliciousness in the fall.  I’m sure I’m not alone there.  It makes the cold dark days seem manageable, in my eyes.

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

You know when you’re sitting out in the sun in the middle of summer and you can feel the heat permeate your insides and every inch of you feels warm and toasty?  That’s how I view soup…like the sun warming me from the inside out.

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

This is a really easy soup to make, in fact, it’s done in less than 30 minutes and is filling and delicious.  You can opt out of the fried sage if you’re making this for picky eaters, but don’t skip it for the big kids.  Frying sage removes the pungent oils and it imparts a light sweetness to the leaves.  Let it rest a minute on paper towels and then crumble easily over the soup.

Here’s the recipe:

Creamy Sweet Potato Soup with Fried Sage

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 6-8 Servings

Creamy Sweet Potato Soup with Fried Sage

A quick weeknight soup made with white fleshed sweet potatoes and crispy fried sage on top.

Ingredients

  • 6 tablespoons unsalted butter, divided
  • 1 red onion, diced
  • 2 celery stalks, diced
  • 5 garlic cloves, minced
  • pinch crushed red pepper flakes
  • 4 large white fleshed sweet potatoes, peeled and cubed
  • 4 cups chicken stock or water
  • 1/4 cup all-purpose flour
  • 4 cups fat-free milk
  • 1 teaspoon olive oil
  • 6-8 fresh sage leaves

Instructions

  1. In a large stock pot, add 2 tablespoons butter and melt over medium high heat. Add the onion and celery and cook until onions are soft and translucent, about 10 minutes. Add the garlic, red pepper flakes, sweet potatoes and salt & pepper, to taste. Continue to cook for 5 more minutes. Add the chicken stock and bring to a boil, reduce heat to medium-low and simmer until potatoes are tender and no longer crunchy, about 8-10 minutes.
  2. Working in batches, puree all but 2 cups of the potato mixture. Return to same pot with the reserved potatoes. Stir to combine.
  3. Meanwhile in a medium saucepan, melt remaining 4 tablespoons butter over medium-high heat. Whisk in the flour and cook, whisking continuously, for 2 minutes. Slowly add the milk while whisking and cook until the milk mixture begins to thicken, about 4-5 minutes. Add to the potato puree and stir well to combine. Bring to a semi-boil and when the soup starts to become thick, turn down the heat to simmer.
  4. Add 1 teaspoon olive oil to a small frying pan over high heat. Add the sage leaves and fry for about 30-45 seconds per side. Remove to a paper towel and allow to cool slightly. Crumble over warm soup and serve.
http://www.farmgirlgourmet.com/2013/09/creamy-sweet-potato-soup.html

Creamy Sweet Potato Soup with Fried Sage | farmgirlgourmet.com

More Soups You Should Try…

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Chipotle Creamy Tomato Soup

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

This is a sponsored post.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Summer is slowly coming to an end in the Pacific Northwest and before I know it, soup-season will be in full swing.  I’m always on the hunt for recipes that are quick and easy to prepare and packed with flavor.  This recipe for Chipotle Creamy Tomato Soup was a hit and met all of my criteria for a great soup.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

This is my second post in a series of three where I’m working with the American Diabetes Association in conjunction with Kitchen PLAY to bring you 30 Days of Family Health.

3D Gluten-FreeMy second book is Gluten-Free Recipes for People with Diabetes.  This handy book is filled with easy to make recipes, exchange information as well as nutritional values for every recipe.  There are so many recipes that piqued my interest, it was hard to choose just one.  This recipe for Chipotle Creamy Tomato Soup is really fast to make and easily customized to your heat preference by cutting down or adding more chipotle peppers.  I made it as written and both my husband and I loved it.  This will definitely be in the soup-season rotation at my home.

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Other recipes from Gluten-Free Recipes for People with Diabetes I’m excited to try:

  • Shrimp and Rice Noodles, Pad-Thai Style
  • Tex-Mex Stuffed Peppers
  • Sweet and Sloppy Sliders
  • Apple-Pecan Pumpkin Coffee Cakes

The American Diabetes Association is hosting a fabulous giveaway on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth.  Five winners will receive their choice of three of the five cookbooks involved in the series plus a $50 Visa gift card.

Enter Here:  http://l.inkto.it/bslb

If this book sounds like one you would enjoy having 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.)

Chipotle Creamy Tomato Soup | farmgirlgourmet.com

Chipotle Creamy Tomato Soup

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: Serves 4

Serving Size: 1 1/4 cups

Calories per serving: 260

Fat per serving: 11g

Chipotle Creamy Tomato Soup

A quick hearty soup that is creamy with kicks of chipotle chile. A great gluten-free recipe for a cool fall dinner.

Ingredients

  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1 1/2 cups diced onion
  • 2 14.5-ounce cans no-salt-added diced tomatoes (or home canned)
  • 1/2 15-ounce can no-salt-added navy beans, drained and rinsed
  • 1 medium chipotle chile pepper
  • 2 teaspoons adobo sauce (from canned chipotle chiles)
  • 2 ounces light cream cheese, tub style, cut into small pieces (I used fat-free)
  • 1/2 teaspoon salt
  • 1 cup fat-free half and half
  • 1/2 cup fat-free sour cream

Instructions

  1. Heat 1 teaspoon of the oil in a large saucepan. Cook onion until beginning to lightly brown, about 4 minutes, stirring frequently. Stir in the tomatoes, beans, chipotle pepper, and sauce. Bring to a boil over high heat, reduce heat, cover and simmer 25 minutes, or until onions are very tender; remove from heat.
  2. Working in batches, puree the tomato mixture in a blender (be sure to hold down lid). Return to saucepan. Whisk in the half-and-half and cream cheese. Place over medium heat and cook until heated through and cheese has melted. Remove from heat, stir in the salt and remaining 2 teaspoons oil. Serve topped with sour cream.

Notes

Exchanges/Food Choices 1/2 starch, 1 Fat-Free Milk, 2 Vegetable, 1 1/2 Fat

http://www.farmgirlgourmet.com/2013/09/chipotle-creamy-tomato-soup.html

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Spicy Hummus & Quinoa Falafel

Spicy Hummus & Quinoa Falafel | farmgirlgourmet.com
This is a sponsored post.

Spicy Hummus & Quinoa Falafel | farmgirlgourmet.com

When I was in Los Angeles for the Big Traveling Potluck back in April, I had the pleasure of meeting the social media rep for Sabra.  We had one major thing in common: neither of us wanted to be on a bus going up in the Murrieta foothills.  Lucky for us, my roommate Fabi from Not Just Baked, had a car.  2 trips up the foothills and back made the 3 of us fast friends.

Sebastian Bach | farmgirlgourmet.com
This one’s for you Steeeephanie

We talked about everything under the sun, including our love of hair bands, which concerts we loved and hummus.  Stephanie, or Steeephanie as I like to call her, asked if I’d like to develop a recipe using hummus.  Umm, heck to the YA I would.  Little did I know that I would receive every kind of hummus that Sabra made.  Seriously, 2 gigantor boxes showed up at my door, then another one a few days later.  This is my fridge, which doesn’t even show it all!  Really!

My first recipe was a Hummus Crusted Tilapia.  It was really tasty, but no amount of photo editing would make it look appetizing.  Lighting, hunger, rushing….it all played against the poor poor tilapia.  It was super easy though.  Slather defrosted Tilapia fillets with your fave hummus and bake.  VIOLA!  Easy and really great – just not photogenic.

I was brainstorming with my good friend Nelly over at Cooking with Books, because I knew she’d have some good hummus ideas.  She’s a Tastemaker which means that she works with Sabra on a regular basis.  We tossed ideas back and forth over the fence and then the Falafel idea was born.  This recipe is seriously 3 ingredients, super easy and it’s seriously tasty!  Thanks to Stephanie and Sabra for asking me to develop a recipe using their superior hummus.  My family is forever spoiled by the chickpea love.

Spicy Hummus & Quinoa Falafel

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 6 servings

Serving Size: 2 falafel

Spicy Hummus & Quinoa Falafel

3 ingredient Spicy Hummus and Quinoa falafel fritters. Easy to make and less calories than the traditional fried falafel.

Ingredients

  • 2 cups cooked quinoa
  • 1 cup Supremely Spicy Sabra Hummus
  • 2 tablespoons flour
  • Small Pitas
  • Sliced Tomato
  • Spinach Leaves
  • Sliced Red Onion
  • Feta Crumbles
  • Condiments

Instructions

  1. Mix the quinoa, hummus and flour together. Cover and chill for 1 hour.
  2. Preheat oven to 425º. Line a rimmed baking sheet with parchment.
  3. Use a hinged scoop to make 12 equal sized balls. Place on parchment lined baking sheet and press down slightly with a spatula. Bake 10 minutes.
  4. Turn the oven on to broil and broil until crisp, about 3-5 minutes. Carefully flip each falafel and broil until crisp, about 3 minutes more. Remove immediately and serve with mini pita pockets, tomato, spinach, red onion, feta and your favorite condiments.

Notes

Any flavor of hummus will work with this recipe. Let your imagination soar.

http://www.farmgirlgourmet.com/2013/07/hummus-quinoa-falafel.html

Disclaimer: I was compensated for creating a unique recipe using Sabra’s products.  All opinions are my own and my love for Stephanie, Fabi, Nelly & Sebastian Bach are priceless.

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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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Simply Delicious Guacamole – #VirtualPotluck

Simply Delicious Guacamole via Farmgirlgourmet

Simply Delicious Guacamole via Farmgirlgourmet

When it comes to guacamole, I am somewhat of a purest.  Don’t get me wrong if you put a bowl of fancy pants guac in front of me, I will put the hurt on it, but when I make it at home, the simpler the better.  My recipe is easy to make with ingredients you most likely have in your fridge and pantry.

You may be asking yourself: “Self, why did she leave the pit in the guacamole?”.  Well here’s your answer – Avocados contain an enzyme called polyphenol oxidase, which when in contact with oxygen in the air, causes avocados to turn brown.  Read more at HuffPost Taste.

A side note – if I was to ever be stranded on an island alone for the rest of my life and was able to choose one meal to eat every day for breakfast, lunch and dinner, it would be Avocado sandwiches on white bread with Best Foods/Hellman’s mayo & pepper.  I could do it.  Really.  I ate that sandwich for lunch almost everyday growing up and still do today.

Ok, back to guacamole – the Virtual Potluck crew thought it would be fun to whip up several varieties of guacamole to whet your appetite.  Grab the bag of tortilla chips and get ready to drool.  I know I am!

Simply Delicious Guacamole

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 2 cups

Simply Delicious Guacamole

Ingredients

  • 3 ripe avocados, pitted, peeled & diced
  • 1/2 plum tomato, diced
  • 4 garlic cloves, minced
  • 2 tablespoons cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes

Instructions

  1. Add all ingredients to a medium bowl and mash lightly with a fork to blend and break up some of the avocado chunks. Adding the pit to the bowl will keep the avocado from oxidizing and turning brown.
http://www.farmgirlgourmet.com/2013/01/simply-delicious-guacamole-virtualpotluck.html

A Year Ago – Alice’s Famous French Dressing

 

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Roasted Pumpkin & Wild Rice Salad + a Giveaway from World Vision

Roasted Pumpkin & Wild Rice Salad

Today’s question: Have you ever thought to yourself – “I am so truly blessed for all that I have in this life”?

During the holidays we are all filling our carts with food and gifts and decorations to create the best season of giving ever for our family and friends.  I know that I, personally, don’t stop and think of others around the world during the holidays and their inability to put food on the table, presents under the tree or buy that special gift for a loved one in their family.  There are many countries where people don’t have the luxuries I have and will most likely be hungry or without shelter during the holiday season.  Yes, I know…there are many that will be hungry right here on US soil as well, and rest assured, I will be donating to my local food bank to help those in my community.

Give to Where It’s Needed Most

I was recently contacted by World Vision USA regarding their holiday catalog.  You have probably seen the commercials on TV where you can sponsor a child in Sri Lanka or India, to name a couple.  They also have a beautiful catalog where you can purchase farm animals, wells for drinking water and even housing for families in need.  If your not sure whether to gift a chicken or a goat, you can also make a donation and receive a hand crafted item specially made just for World Vision.  Take for instance these gorgeous hand carved olive wood servings spoons.

Here’s what World Vision has to say about the spoons:

Help where it’s needed most … AND get a gift for yourself or someone you care about! With your gift of $65 or more to our Maximum Impact Fund — which provides for the unique needs of children and families worldwide — you will receive this beautiful set of two hand-carved serving spoons delivered in a gift bag of African fabric hand-sewn by local women. The serving spoons are made to benefit orphans of the Kamba tribe in Kenya. Each one is unique—just like the children they help.

I have known about World Vision for many years and have always thought “we should sponsor a child or gift a farm animal”, but that has never happened, well until this year.  At a recent family dinner we sat and discussed how it would make us feel to help another family far away feed themselves by giving them resources, such as farm animals.  To my surprise, my children were excited about it – demanding that we do it, actually.  So this year we will set aside money that we would’ve spent on frivolous or unnecessary items and help a much needed family by providing them a farm animal or 2.  I have to say that even just typing that made my heart sing.  It’s a good feeling.  You should try it.  :)

World Vision Gift Catalog

World Vision asked if I would help spread the word about their Gift Catalog and in return they would send me the serving spoons AND give a set away to one of my readers.  This really is a fantastic organization and I think not enough people know they exist, so I proudly agreed to help.  Here’s how you can win a set of these gorgeous spoons for yourself:

a Rafflecopter giveaway

Now that you’re entered to win and have learned a lot about a great giving organization (and are hopefully feeling compelled to help), how about we check out a hearty warm winter salad?

Roasted Pumpkin & Wild Rice Salad + a Giveaway from World Vision

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 2-3 Servings

Roasted Pumpkin & Wild Rice Salad + a Giveaway from World Vision

Ingredients

    For the Roasted Pumpkin:
  • 4 cups kabocha squash, cut in 1 inch dice
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • large pinch of crushed red pepper flakes
  • For the Wild Rice:
  • 4 cups water
  • 1 cup black wild rice, rinsed
  • 1 teaspoon kosher salt
  • 1 Earl Grey tea bag
  • For the Mushrooms & Snap Peas:
  • 1 teaspoon olive oil
  • 4 large mushrooms, cut into large pieces
  • 14 snap peas, ends trimmed and cut in half
  • 3 fresh sage leaves, minced
  • 2 fresh thyme sprigs, leaves only
  • salt & pepper to taste
  • For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • pepper, to taste
  • 1/2 cup cubed Iberico cheese, rind removed

Instructions

  1. Preheat the oven to 375 degrees. Add the diced pumpkin, olive oil, salt & pepper and crushed red pepper flakes to a rimmed baking sheet and toss with your hands. Spread the squash around so they are not on top of one another. Roast in the oven for 45 minutes, or until fork tender. Remove and set aside.
  2. In a medium pot, add the water and bring to a boil. Add the salt, rice and tea bag and return to a boil. Turn the heat down to simmer for 45 minutes, or until rice is cooked through and no longer chewy. Remove from heat and add to a large bowl and add the cooked squash.
  3. In a medium skillet set over high heat, add the teaspoon of olive oil, mushrooms, snap peas, sage & thyme and season with salt and pepper. Saute until the mushrooms have just started to brown. Add to the rice and pumpkin mixture.
  4. In a small glass jar, add the 3 T olive oil, 1 T balsamic vinegar, 2 t Dijon and season with salt & pepper to taste. Shake vigorously to combine. Pour over the rice mixture and add the Iberico cheese. Toss gently to combine. Serve immediately.
http://www.farmgirlgourmet.com/2012/12/roasted-pumpkin-wild-rice-salad-a-giveaway-from-world-vision.html

Disclaimer: I was provided a set of the spoons to review.  All opinions are my own and I was not compensated for this post.  One person with a US address will receive a pair of the spoons from World Vision USA directly from the giveaway.

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Eggplant Muffuletta & A Cookbook @Giveaway – #SeriousSandwich

EKS-Eggplant

I’m not a huge eggplant fan, but hey, you might be!  So I’m sharing Emeril’s recipe for Eggplant Muffuletta.  I’ve heard through the grapevine that the eggplant lovers give it 2 thumbs up!  BAM!

I have definitely enjoyed cooking out of Emeril’s new cookbook (it just came out last Tuesday) and I bet you’d love to have 352 pages of sanwichy deliciousness, so what do you say?  Should I give away a copy?  Ok, duh, of course I’m going to give it away.  Emeril wants me to.

Previous Posts:

CONTEST HAS ENDED!  See who won: here

Let’s make some muffuletta!!

Emeril

Yield: 4 Sandwiches

This is no ordinary muffuletta. Made with oven-roasted eggplant slices instead of salami, a homemade New Orleans–style olive salad, and a fresh basil spread, this muffuletta tastes so good you’ll never even miss the meat! If you aren’t up to making the olive salad yourself, it’ll still be enjoyable with one from the store.

Ingredients

  • 2 medium eggplants (about 1K pounds), trimmed and cut into K-inch-thick rounds
  • 1/2 cup olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 loaf seeded Italian bread
  • Basil Spread (page 318)
  • 2 cups New Orleans–Style Olive Salad (recipe follows)
  • 4 ounces sliced mozzarella cheese
  • 4 ounces sliced provolone cheese

Instructions

  1. Position an oven rack as close to the broiler unit as possible, and preheat the broiler.
  2. Arrange the eggplant slices in a single layer on two lightly greased baking sheets. Using a pastry brush, lightly brush both sides of the slices with the olive oil. Season both sides with the salt and pepper. Broil the eggplant, in batches, until the slices are tender and lightly browned and have released most of their moisture, 10 to 12 minutes. Remove from the oven and keep warm.
  3. Reduce the oven temperature to 350°F and move the oven rack to the center position.
  4. When you are ready to assemble the sandwiches, slice the loaf of bread in half horizontally. Using a pastry brush, spread the bottom half with a generous amount of Basil Spread.
  5. Spread the olive salad (with its olive oil—do not strain) over the top half of the loaf. Layer the sliced mozzarella and provolone on top of the olive salad, and then layer the slices of eggplant. Place the bottom half of the sandwich on top and lightly press. Quickly and carefully turn the loaf over so that the olive salad side is on top.
  6. Place the muffuletta on a baking sheet lined with parchment paper, and bake until the cheese has melted, the muffuletta is heated through, and the bread is slightly crisp, about 12 minutes.
  7. Remove the baking sheet from the oven and carefully transfer the loaf to a cutting board. Press lightly, and cut the loaf into 4 sections. Serve immediately.
  8. Basil Spread:
  9. 1 1/2 teaspoons minced garlic
  10. 1 cup packed fresh basil leaves
  11. 1/2 cup extra-virgin olive oil
  12. 1/4 teaspoon salt
  13. In a food processor or blender, process the garlic and basil on high speed while adding the olive oil in a slow, steady stream. Continue to process until well blended. Season with the salt. Use immediately, or cover and refrigerate for up to 1 week.
  14. New Orleans-Style Olive Salad:
  15. 1 quart large pimento-stuffed green olives, drained & rough chopped
  16. 1 1/2 cups large Greek black olives, drained, pitted and halved
  17. 1 1/2 cups extra-virgin olive oil
  18. 1 1/2 cups vegetable oil
  19. 1 cup pickled cauliflower, drained
  20. 3 to 4 ribs celery, thinly sliced on the diagonal
  21. 2 medium carrots, thinly sliced on the diagonal
  22. 1/2 cup pepperoncini, drained & halved
  23. 1/3 cup cocktail onions, drained
  24. 1/4 cup nonpareil capers, drained
  25. 2 tablespoons minced garlic
  26. 2 teaspoons Emeril's Original Essence or Creole Seasoning
  27. 1 teaspoon crushed red pepper flakes
  28. 1/2 teaspoon freshly ground black pepper
  29. 1/2 teaspoon celery seeds
  30. 2 tablespoons fresh oregano leaves
  31. Combine all ingredients in a large nonreactive bowl and mix well. Place in a large nonreactive jar (preferably glass) and store, tightly covered, in the refrigerator. The salad should be made 24 hours before using and only improves with age. You can keep it for up to 2 months in the refrigerator
http://www.farmgirlgourmet.com/2012/10/eggplant-muffuletta-a-cookbook-giveaway-serioussandwich.html

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Beetroot Ricotta Gnocchi

Beetroot Ricotta Gnocchi
 

You’re probably getting tired of my beet & peach posts, right?  Let me here you say…..”No”!  It seems that’s all I have been posting lately, but it’s currently what is in season in my area.  My garden is busting with beets and I ordered 2 large boxes of peaches from a local farm, so I am in the frenzy of using them up before I am throwing them out.

After making the below recipe for Beet Pasta Carbonara I was tweeting with a friend who said – “I bet gnocchi would taste great too”.  My wheels were spinning and I couldn’t stop thinking about making it.  So, yesterday, I dug up some beets, roasted them with sage and proceeded to whip up some gnocchi.  Boy, was that the best decision (since getting a spiral perm) I’ve made in a long time!  It was so delicate and tasty….even my picky teenager liked it.  (she doesn’t like food with color, see here)

Beetroot Ricotta Gnocchi | farmgirlgourmet.com

It takes a bit of time, especially if you plan on making your own ricotta cheese, but it’s so worth the effort.  I made this as a side dish to accompany pork tenderloin.  It was just enough for us and saved a bit of room for an apple crisp and ice cream.  This could also be a great main course as well with some quick sauteed asparagus mixed in.  Mmm.  Ok, I’m drooling.  Again.

After you puree the beets, mix them with ricotta cheese and enough flour to get a soft supple dough.  Let it rest for 30 minutes and then divide into 8 pieces.  Roll each piece out to a finger-sized width and use a bench scraper or a small knife and cut into 1 inch pieces.  Give them a quick toss in some flour to coat the cut edges and start forming the gnocchi with a fork or a gnocchi board.  I use a fork, but if anyone would like to buy me a gnocchi board, I’ll be your BFF forever.

Toss the formed gnocchi onto a floured rimmed baking sheet and form form form.  Make sure that you don’t pile the gnocchi on top of one another.  I tried this once, then refrigerated and ended up getting Taco Bell for dinner that night.  They all stuck together like one big giant blob of gnocchi.  It wasn’t pretty and after you’ve spent this much time and effort, a very large disappointment.  So learn from me…Don’t Pile!

Beetroot Ricotta Gnocchi | farmgirlgourmet.com

Once all of the gnocchi have been formed, get a pot of water boiling and a large saute pan set to medium low with the butter and fresh sage.  This makes for easy removal from the boiling water and into the saute for a quick coat of melted butter and fried sage.  Mmm.

Seems easy enough, right?  If you decide to give it a shot, I’d love to hear from you!!

Beetroot Ricotta Gnocchi

Yield: Makes 6 side dish servings

Beetroot Ricotta Gnocchi

A delicate gnocchi made from earthy beets and tart ricotta cheese that is a great side dish or even a main course meal.

Ingredients

    Roasted Beets:
  • 8 small/medium beets
  • 6 sage leaves
  • 2 teaspoons olive oil
  • salt and pepper
  • Gnocchi:
  • 1 1/2 cups beet puree, from roasted beets above
  • 1 cup ricotta cheese
  • 3/4 cup Manchego cheese, finely grated
  • 1 egg
  • 3 teaspoons kosher salt
  • 2 - 3 1/3 cups all purpose flour
  • 3 tablespoons unsalted butter
  • 10-15 sage leaves
  • Grated Manchego or parmesan cheese, for serving

Instructions

  1. Preheat oven to 400 degrees. Scrub beets, trim tops and place on a parchment lined rimmed baking sheet. Drizzle 2 teaspoons olive oil over and sprinkle with the sage, salt and pepper. Cover tightly with aluminum foil and roast in the oven for 40 minutes, or until the beets are tender and a knife inserts easily. Allow to cool for 20 minutes. Use a paper towel or your hands and slip the outer skin off and discard. Add the beets to a food processor and process until smooth.
  2. In a medium bowl add 1 1/2 cups beet puree, ricotta cheese, manchego cheese, egg, salt and 2 cups of flour. Mix will to combine. Add more flour until the dough is soft and only slightly sticky. Allow to rest for 30 minutes at room temperature. Divide into 8 pieces and lightly dust the cut edges with flour to prevent sticking.
  3. Have ready a generously floured rimmed baking sheet for the formed gnocchi. Set aside. Flour a large board generously and using your hands make a long rope the width of your finger with the first piece of dough. Cut into 1 inch pieces and lightly toss with flour to coat the cut edges. Use a fork or gnocchi board to form the gnocchi, by placing the piece of dough on the tines of the fork and using your thumb to gently drag it down the fork. It should curl a little as it goes down. Add to the prepared baking sheet and repeat with the remaining dough. NOTE: do not pile the gnocchi, or they will stick to each other. This may require 2 rimmed baking sheets.
  4. Get a large pot of water boiling and salt. In a large saute pan, add the 3 tablespoons butter and sage and turn to medium-low heat. Add the 1/3 of the gnocchi to the boiling water (or less depending on your pot size) and allow them to cook until they float. Use a spider or slotted spoon to remove the gnocchi from the top of the water and add to the butter/sage saute pan. Repeat with remaining gnocchi. Toss lightly to coat with the butter and serve on a warmed platter topped with more machego cheese.
http://www.farmgirlgourmet.com/2012/09/beetroot-ricotta-gnocchi.html

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