Monday, November 18, 2013

Easy Beef and Broccoli

This is so easy and so delicious! Because cube steak is always plentiful around here it is what I use. If the steak seems a bit tough I just pound it with a mallet before marinating.

You will need:
1 - 1 1/2  lb. cube steak cut into bite size pieces
6 cups of broccoli florets
Cooked rice

Marinate meat for about an hour in:
1/2 tsp baking soda
1 tsp. sugar
1 tbsp. corn starch
1 tbsp. low sodium soy sauce
1 tbsp. water
2 tbsp. oil

For the sauce mix together:
3/4 c. low sodium soy sauce
3 tbsp. brown sugar
4 cloves garlic, minced
3 tbsp. flour
2 tbsp. water or beef stock

Heat a couple of tablespoons of oil in a pan. Add broccoli and saute for 4-5 minutes. Remove from pan. Add meat and half the sauce and cook until done. Add broccoli and the rest of the sauce cook a couple more minutes. Serve over rice.
(If you find the sauce too salty you may use half soy sauce and half beef broth.)

Sunday, August 11, 2013

Homemade Rotel

We rarely ever use store bought canned goods. One of the few is Rotel tomatoes. One day, pondering why I couldn't make my own, I called my sister and said read me the Rotel label. Very simply it said tomatoes, peppers and salt. So after perusing the Internet and checking a few recipes, I came up with this one. Some had way too much sugar and others had unnecessary ingredients. Of course, once made, it had to be family tested. Success! Enjoy~
10 lbs. tomatoes, cored, peeled and diced
1 large bell pepper, finely diced
1 large onion, finely diced
4 jalapenos w/ seeds, finely diced
1/4 c. sugar
3/4 c. vinegar
1 1/2 - 2 tbsp. salt

Mix all ingredients together and simmer for 30 minutes. Fill sterilized jars with mixture . I used jelly jars- closer to the store bought size. Process in boiling water bath for 15 minutes.

Tuesday, July 9, 2013

Super Simple Fruit Cobbler

Lots of fruit and berries to be enjoyed this time of year. Here on the homestead we are picking blueberries daily. Our neighbor is harvesting gallons of blackberries. Today, Mom gifted me with some local peaches. Dessert tonight will be this yummy super, simple cobbler made with blueberries and peaches. Use any fruit you have and any combination that sounds good.

1 stick butter
1 cup flour
1 cup sugar
1 cup milk
1 1/2 tsp. baking powder
1/8 tsp salt
1 tsp. vanilla (optional)
1- 1 1/2 quarts fruit
Place butter in a 13x 9 inch pan. Melt in a 350* oven. Meanwhile mix batter and prepare fruit. When butter has melted pour batter over top of butter. Lay fruit on top. Return to oven and bake 45 minutes or deep brown and bubbly. Enjoy!

Wednesday, July 3, 2013

Blueberry Muffins

It's blueberry picking time here on the homestead. That means it is also time for homemade muffins chocked full of fresh tasty berries! These muffins are very moist and dense. Let cool completely before removing from pan. If there are any leftover, wrap individually in saran wrap, toss in the freezer for a quick breakfast on busy mornings.

Rinse 2 cups fresh blueberries. Drain well and toss with 2 tbsp. flour. Set aside. Grease a 12 cup muffin pan. Preheat oven to 350*.

Blueberry Muffins:
Stir together:
2 rounded cups of flour
1 cup sugar
1 tbsp. baking powder
1 tsp salt
1 stick butter, melted
2 eggs lightly beaten
2 tsp. vanilla
3/4 cup milk
Mix by hand. Fold in blueberries. Divide batter evenly between cups. Sprinkle with cinnamon sugar mixture if desired. Bake for 25 minutes or until brown and firm to the touch. Enjoy!

Friday, May 24, 2013

Garlic Scape Pesto

I harvested lots of garlic scapes today. For supper tonight I made a pesto and tossed it with pasta that will serve to be a bed for the lovely piece of grouper that I picked up at our local fish store today.

To make the pesto you will need:
1/2 cup of scapes diced
1/2 cup walnut pieces
a large handful of Parmesan cheese
salt to taste
olive oil
Toss all ingredients in a blender except olive oil. Blend and scrape down several times. Scapes can be a bit stringy, so do this several times to ensure a nice texture. Slowly add enough olive oil to make a creamy pesto.

I also harvested the first of our spring onions. With these I made a spring onion relish to top the grouper we grilled. I sliced onions, sauteed in a bit of butter, salt, pepper and some fresh thyme.

To grill the fish lightly brush with olive oil and sprinkle with salt and pepper. Cook to desired degree of doneness, top with spring onion relish and a slice of aged white cheddar or farmer's cheese. Close grill lid and allow cheese to melt. Serve over top of pasta tossed with garlic scape pesto. Enjoy!

Tuesday, February 12, 2013

The "Chicken " Dish

I am not real sure what to call this. I tossed it together from on hand ingredients a couple of weeks ago when Luke was in from school and when he came back this week he requested it again! I kinda crossed my eyes and he said... Don't tell me you didn't write it down! Truth be known I didn't but I kinda remembered what I did and this time wrote it down. It was rich and creamy, a wonderful "comfort" food!

2 large chicken breasts, diced and seasoned with salt, pepper and Italian herbs
2 -3 cups mushrooms, sliced or cubed
1/2 medium onion, finely chopped
2 cloves garlic, minced
2-3 tbsp.flour
2 cups milk or cream
1 cup canned tomatoes
2-3 cups torn spinach
2 cups cooked pasta ( I used bow tie)
salt, pepper and red pepper flakes to taste
Parmesan cheese

Saute chicken in a pan with olive oil and butter. Remove. Toss in mushrooms and onion. Saute until soft. Add garlic cook a minute or so more. Stir in flour and cook for 2-3 minutes. Slowly whisk in milk or cream. When mixture begins to thicken add chicken and tomatoes. Continue to cook for a few more minutes. Add spinach and allow to wilt. If dish gets too thick add more milk, too thin add a bit of a flour sludge (water, flour mixed together). Toss in a couple of large hand fulls of finely grated Parmesan cheese. Fold in pasta. Serve with a salad and french bread. Enjoy!

Sunday, January 27, 2013

Homemade Biscuits & Sausage Gravy

Luke is home this weekend and he requested his favorite breakfast, biscuits and gravy. No need to go to a fast food restaurant when you can have this whipped in in 30 minutes. I call that fast food!

Homemade Biscuits:
2 c. flour
5 tsp. baking powder
dash of salt
1/3 c.cold butter
Cut butter into dry ingredients. Add enough buttermilk to hold together. A cup or so.( I like my biscuits on the wetter side.) Pat out on a floured  board. Don't knead or your biscuits will be tough. Cut out and place on a baking sheet. Bake at 400* until nice and brown. 20-25 minutes.
While the biscuits are baking, brown sausage in a pan. If  sausage is fatty, drain off fat. Slowly add about 1/4 c. of flour and stir well to coat sausage. Cook for a minute or so. Slowly add a couple of cups of milk. Cook over low heat until thick. Add a couple of heavy dashes of  
Worcestershire sauce, salt & pepper to taste.
Luke's plate....

Tuesday, January 22, 2013

Homemade English Muffins

These were very easy and delicious! They froze very well. I just pull out a couple and reheat in a low temp oven while preparing breakfast or split and toast.

4 c. flour
1 c. whole wheat flour
1 tbsp. yeast
1 egg, beaten
2 tbsp. honey
1 1/2 tsp salt
4 tbsp. butter
1 2/3 c. milk , scalded
Cornmeal for dusting
Scald milk. Stir in butter, salt and honey. Let cool to 105*. In a bowl with a dough hook, Place whole wheat flour, 2 cups white flour, yeast, egg and milk mixture. Stir to combine. Slowly add remaining flour until dough pulls away from sides. Knead for 5 minutes .Cover and let rise an hour or so, until doubled. Turn dough onto floured board and roll out to 1/2 inch thick. (Any thicker and they won't cook all the way through before burning.) Cut out circles using a three inch biscuit cutter. Place on a baking sheet and sprinkle with cornmeal. Let rest 20 minutes. Heat a cast iron skillet over low heat. Cook a few muffins at a time for 5-7 minutes on each side. Watch carefully and don't allow to burn. Enjoy! Makes about 18.

Wednesday, January 9, 2013

Turnip Slaw

Lots of turnips are still coming out of the garden. Carrots are quite plentiful as well. Tonight's homestead meal is baked chicken with turnip slaw and baked sweet potatoes.
You will need:
2 or 3 large turnips
2 large carrots
purple onion
fresh parsley
salt and pepper to taste
To make the slaw I used a mandolin to make fine julienne strips out of the turnip and carrots. To that I added a couple of tablespoons of purple onion, 1/4 cup of mayonnaise and some fresh parsley. Toss and enjoy!

Monday, January 7, 2013

Goat Tenderloin

Well, we said our New Year's resolution was to eat from our pantry and freezer and spend little to nothing at the grocery store! Looks like we are off to a good start. Tonight's homestead meal is a roasted goat tenderloin, kale risotto and fresh carrot sticks.

 The tenderloin was whole so I cut it in half. I placed thinly sliced garlic cloves in the fold of the meat. Then I drizzled it with olive oil and a heavy sprinkle of Greek seasoning. I placed it in the fridge for an hour or so to marinate. I baked it at 350 for about 40 minutes.Goat has a very pork like flavor and it can be eaten on the rare side like lamb.