Browsing Archive: January, 2013

Macaroni and Cheese Soup

Posted by on Monday, January 28, 2013, In : Recipes 
Adapted from Cuisine at Home

Ingredients

2 slices bread
1 tablespoon butter
2 tablespoons chopped parsley
6 ounces dry elbow macaroni, cooked and drained
1/4 cup minced onion
1/4 cup minced celery
2 tablespoons butter
1/2 cup white wine
2 cups chicken broth
1/4 teaspoon cayenne pepper
2 cups whole milk
2 cups sharp cheddar cheese, grated (I like Cabot)
1/4 cup flour

Directions

1. Make bread crumbs: Put bread in food processor and process until you have coarse crumbs. Melt 1 tablespoon butter in medium frying...

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How To Brine A Chicken

Posted by on Wednesday, January 23, 2013, In : Recipes 
Adapted from Formerchef.com

Preparing the Chicken:
Place the raw chicken in a clean sink and remove anything inside the cavity (neck, giblets, liver, etc.). Thoroughly rinse the chicken in cold water. At this point, if you choose not to brine the chicken skip to the "How to Roast a Chicken" step.
Citrus Brine Recipe
120 oz (15 cups) water
6 oz (wt) kosher salt
1 oz (wt) brown sugar
1 lemon
1 orange
1 grapefruit
2-3 sprigs fresh rosemary
1 bay leaf
1 tsp black peppercorns
2 tsp juniper berries
4 cloves of g...

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Chicken Tortilla Soup

Posted by on Tuesday, January 22, 2013, In : Recipes 
Adapted from Momskitchenhandbook


4 teaspoons extra virgin olive oil, divided
1 large yellow onion, finely chopped
2 large cloves garlic, finely chopped
5 ½ cups chicken broth
1 cup diced, canned tomatoes
1 whole skinless, bone-in, chicken breast, cut into two halves (1 ½ pounds)
4 corn tortillas
Salt to taste
3 large carrots, peeled, cut into small, bite-size pieces
2 ½ cups roughly chopped red cabbage (about 1/3 of a head)
¼ cup fresh lime juice (1 to 2 limes), plus more if needed
¼ cup chopped cil...


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Cinnamon-Raisin Swirl Bread

Posted by on Saturday, January 19, 2013, In : Recipes 
Adapted from The Kitchn


 
1 cup raisins
1 cup warm water
1 tablespoon active dry yeast
1 cup milk
1/4 cup  unsalted butter, melted
2 teaspoons salt
5 1/2 – 6 cups (1 lb 11.5 oz – 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Let the raisins plump for at least 10 minutes. Drain and set aside.
Pour a cup of water into the bowl of a standing mixer...

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Acorn Squash Quesadillas and Sausage with Tomatillo Salsa

Posted by on Monday, January 14, 2013, In : Recipes 
Adapted from SmittenKitchen
The secret to getting your quesadillas crisp is to cook them in either butter or lard, and no skimping. A griddle is best if you have one, but a regular old frying pan will do in a pinch.



 1 small/medium acorn squash
4 tablespoons vegetable oil
3 tablespoons diced white onion
1 tablespoon minced jalapeno (you can also use the dried chili peppers)
1 clove garlic, minced
2 poblano chiles, roasted, peeled and cut into strips
Salt and pepper to taste
10-inch flour tortillas
1 cu...

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Bamonte's Pork Chops with Pickled Peppers

Posted by on Thursday, January 10, 2013, In : Recipes 
Adapted from Saveur



INGREDIENTS
2 (1"-thick) bone-in pork chops
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock
INSTRUCTIONS
Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry
chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. T...

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Perfect Potato Soup

Posted by on Sunday, January 6, 2013, In : Recipes 
Adapted from Tasty Kitchen


6 slices Thin Bacon, Cut Into 1-inch Pieces
1 whole Medium Onion, Diced
3 whole Carrots, Scrubbed Clean And Diced
3 stalks Celery, Diced
6 whole Small Russet Potatoes, Peeled And Diced
8 cups Low Sodium Chicken Or Vegetable Broth
3 Tablespoons All-purpose Flour
1 cup Milk
½ cups Heavy Cream
½ teaspoons Salt, More To Taste
Black Pepper To Taste
½ teaspoons Cajun Spice Mix
1 teaspoon Minced Fresh Parsley
1 cup Grated Cheese Of Your Choice

Add bacon pieces to a soup pot over mediu...

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Chicken Chard Soup

Posted by on Saturday, January 5, 2013, In : Recipes 
From Summertomato.com


Ingredients:

1 medium chicken, quartered
1 large bunch of Swiss chard, trimmed
3 garlic cloves, minced
2 medium sweet onions, diced
2 jalepeno peppers, seeded and chopped
1 28-0z can of diced tomatoes, drained
4 cups (1 box) chicken broth
2 cups water
1 tsp fresh thyme, finely chopped
0.5 cup parsley, finely chopped
Juice of 1 Meyer lemon
2-3 tbsp olive oil
Heat some olive oil in a pan just large enough for the chicken to cover the bottom. Add the chicken skin-side down and cook on me...

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Food/Farming Related Articles/Tips


Cost SAVINGS Of Eating Organic vs. Processed Foods

The Truth About Eggs - What store bought egg labels really mean

An interesting article about Skim Milk

Attention Allergy Sufferers (Could it be Soy?)

How corporations put the spin on food
Interview with Michael Pollan in Cleveland

Ever wonder where your milk is from? Type in the code on your milk carton or other dairy product.

Freezing Fresh Vegetables, an OSU extension guide

Freezing Fresh Fruit, an OSU extension guide

Monsanto Tumbles Down, e-magazine article about GMO crops

What Are We Eating? PDF chart - What the average American Consumes In A Year

Listen In - The Diane Rehm Show on NPR, discussion about Organic Food Standards. 



Feeding children - 3 book recommendations











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