Sunday, September 21, 2014

Eating From The Garden

Well here's some of the pile I have to work with today.  So, for supper today we're having

Tuscan Pasta

Serves 3-4
8 ounces Italian Sausage, browned
4 ounces gluten-free Linguini
2 cups shredded zucchini or other summer squash
1 large, organic carrot, shredded
2 teaspoons olive oil
1 clove garlic, thinly sliced
2 tablespoons plain yogurt (I used Dairy Free Almond Yogurt)
1/3 cup shredded cheddar cheese (I used a non-dairy substitute)
1/4 teaspoon each salt and pepper

  • Cook linguine according to package directions.  If your squash is frozen and thawed, in a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry.

  • In a large skillet, brown meat, remove to bowl,  saute carrot and zucchini in oil for 2 minutes. Add garlic; saute 1-2 minutes longer or until vegetables are tender, add meat back to vegetable mixture.

  • Transfer to a large bowl. Add the yogurt, cheese, salt and pepper.

  • Drain linguine; add to zucchini mixture and toss to coat.

  • Fall Menu Plan - September

    Greetings everyone!  Grandma Farmer is back!  I will be blogging about meal planning with meals for two that are also child friendly.  Why?  Well Grandma and Grandpa Farmer are parenting our almost 2 year old granddaughter.  Our hope is to touch her pallet with a variety of foods and vegetables.  We are also eating as organic as possible on our tight budget.  The other obstacle to healthy eating around here is Grandma Farmer and Gabby are both Gluten-Intolerant AND Gabby is Dairy intolerant (Casin).

     If that is not enough Gabby's main joints are all double jointed, she has restrictive airway disease (potential asthma due to cigarette smoke exposure) and was exposed to drugs in utero.  Sound hopeless?  We don't think so.  Gabby is an amazing person and our goal is to make her the best she can be while teaching her about the love of her FATHER GOD and her SAVIOR JESUS CHRIST.

    We live on a small acreage (10 acres) and are passionately against and GMO products for us, our pets and our livestock. We raise much of our own food (crazy about gardening), purchase locally and organic when we can.

    We plan to share our journey with you and hope you'll be able to glean from what we discover as we go along.

    Here's our menu plan for the rest of September:

    Monday:  Goodstuff Casserole,  Broccoli Corn Bake

    Tuesday:  Sesame Wild Caught Salmon, Stir-fried Organic Vegetables

    Wednesday: Tuscan Chicken Stew

    Thursday: Broccoli, Beef, Potato Bake, Carrot Coins

    Friday: Roast Chicken, Carrots, & Potatoes (Crock-pot)

    Saturday: Cabbage Beef Buns

    Sunday: Grilled, Marinated Steak (our own), Baked Potatoes, Salad

    Monday: Chicken Tenders, Broccoli/Cauliflower/Carrots

    Tuesday:  Goulash, Beets

    Recipes to follow!

    Thursday, May 22, 2014

    Strawberry Rhubarb Chrisp

    Strawberry Rhubarb Crisp, I made in this afternoon! I had some rhubarb had to use it up.
    • 1 cup sugar
    • 3 tablespoons cornstarch
    • 4 cups cut up rhubarb
    • 2 cups cut up strawberries
    • 2 teaspoons vanilla extract
    • 1 cup certified gluten-free oats
    • 1/4 cup Grandma Farmer's Better Than Wheat Flour Blend
    • 1/4 cup brown sugar
    • 1/2 teaspoon ground pumpkin pie spice
    • 1/4 cup butter (or dairy free substitute), cut into cubes
    1. Preheat the oven to 375 degrees F.
    2. In a large bowl, whisk together the granulated sugar and cornstarch. Stir in the rhubarb, strawberries, and vanilla. Pour into an 8 x 8-inch baking pan.
    3. Stir together the oats, flour, brown sugar, and pumpkin pie spice. Using a pastry cutter, cut the cold butter into the oat/flour mixture, until large crumbs, about the size of a pea, remain.
    4. Sprinkle the crisp topping over the top of the fruit in the baking dish, and spread to create an even layer.
    5. Bake in preheated oven for 30-40 minutes, or until the fruit is hot and bubbly.
    6. Remove from oven and allow to cool for at least 15 minutes before serving, the fruit sauce is very hot straight out of the oven. Delicious served warm with a scoop of vanilla ice cream.
    NOTE:  If you do not need to be Gluten or Dairy free substitute evenly with regular flour, oats and butter.

    Wednesday, May 21, 2014

    Toddler Size Chicken Pot Pies

    I don't have an actual recipe for you today, just a technique! 

    I don't know about you but I often need a quick lunch for Gabby and sometimes a lunch that I can take for me when I go out with the girls, etc.  Being Gluten-Intolerant is sometimes a problem but if have something to take along then, well, it's no longer a problem.  I can just add a drink and take one of these little pies and my own salad and I'm good to go.

    Here's the pan I used.  I also use these pans to make sandwich buns for myself. This would also make perfect individual sweet pies and I plan to try this tomorrow.


    Use the pie crust recipe you use for any pie you make.  I refrigerate mine for at least an hour.


    You can use any left-over chicken you have, chicken you've picked off the bones when you make stock or just a couple of legs cooked up in some water (make broth for the recipe by adding a couple carlic cloves, some onion, the leaf ends of a couple stalks of celery).  Dice up the chicken.

    I used some left-over peas and carrots and a bit of left over mashed potatoes that helped to thicken the broth.  I put some coconut oil in the bottom of a pan added some finely diced Broccoli stocks (if you are like me you want to use those stalks some paid for them), 2 green onions that needed used up, and a diced cheek from a large red pepper although you can use green (a pepper has 4 cheeks, just slice one off and dice it reserving the rest).  You can also use corn but I tend to have issues with corn so I leave it alone.  Cook up the raw veggies until tender then add some flour of your choice whisked in some chicken broth and make the gravy.

    Roll out the dough.  I used the top of a wide-mouth quart jar to cut out the pie crust and tops and it worked perfectly.  Add a couple tablespoons of gravy after you put the bottom in the pan and add the lid.  I baked these for about 20 minute at 350 degrees.

    Serve them hot today, let them cool and put the remainder in the freezer for a quick lunch.

    Gabby loved them!  She gobbled it up then she gave me one of those great big GABBY SMILES!

    Monday, May 19, 2014

    Chicken, Asparagus and Bacon

    • 1/2 pound asparagus spears, trimmed
    • 2 slices bacon, coarsely chopped
    • 1 large boned chicken breast half, sliced into 4 pieces
    • salt & pepper
    • 1 medium yellow summer squash, halved lengthwise, seeded,  and cut into 1/2-inch pieces
    • 3/4 chicken stock
    • 2 tablespoons dry white wine
    • 1 tablespoons flour (I use my gluten-free blend)
    • 1/4 teaspoon finely shredded lemon peel
    1. Cook asparagus in a small amount of boiling water about 3 minutes.  Drain.  Immediately plunge asparagus into ice water to stop cooking.
    2. In skillet cook bacon over medium heat until crisp.  Remove with slotted spoon and drain on paper towel.  Reserving 1 tablespoon drippings in skillet.
    3. Sprinkle chicken with salt and pepper.  Cook chicken in skillet with drippings about 5 min on each side over med-high heat.  Remove from skillet and keep warm.
    4. Add squash to skillet and cook for 3 minutes, stirring occasionally. 
    5. In a bowl whisk flour and broth with lemon peel.  Add to skillet.  Cook and stir until thickened.  Add asparagus and chicken.  Cover and cook about 6 minutes on med heat.  Sprinkle with bacon.
    We added a sliced baked sweet potato to our plates.  Serves TWO.  It was a marvelous supper!

    Salmon Rice Salad

    This quick salad can be whipped up in no time with some left-over cooked salmon, veggies and rice.  Can be served warm or cold.

    • 1/2 pound wild-caught Alaskan Salmon fillets
    • 2 cup cooked rice
    • 2 cups organic or naturally grown peas (and carrots, broccoli, red onions, etc)
    • 1 tablespoon extra virgin olive oil
    • 1 1/2 teaspoon white wine vinegar
    • 2 teaspoon fresh or 1 teaspoon dried dill weed
    • salt and pepper to taste
    1. Season salmon fillets to taste with salt, pepper lemon juice and half the dill.  Cook in in butter and coconut oil in skillet over med-low heat. cook fish for 5-6 minutes on each side.  Salmon is cooked when it is firm to the touch and flakes easily with fork.  Flake the salmon with fork into pieces.  Set aside to cool.
    2. In a bowl, whisk oil, vinegar, remaining dill, salt and pepper. 
    3. In separate bowl combine cooked rice, veggies, salmon and dressing.  Toss to combine.

    Sunday, May 11, 2014

    Oatmeal Chocolate Chip Cake

    This cake was a favorite when all my kids were home.

    1 3/4 cups boiling water
    1 cup uncooked gluten-free Oats (reg if you don't need GF)
    Combine and let let 10 minutes

    1 cup Brown sugar, lightly packed
    1 cup sugar
    3 large eggs (only 2 if you are not making GF)
    1/2 cup butter (or substitute if dairy free), softened
    Cream together

    Sift together the following:
    1 3/4 cups Grandma Farmers Better Than Wheat Flour (or regular flour if you are not GF)
    1 teaspoon Guar Gum (omit if not following the GF recipe)
    1 teaspoon soda
    1/2 teaspoon salt
    1 tablespoon cocoa

    Add flour and the following to the egg mixture
    6 ounces chocolate chips
    1/3 cup chopped walnuts

    Pour into 9x12 prepared pan, sprinkle top with 6 more ounces of chocolate chips and 1/2 cup additional chopped walnuts.

    Place in preheated 350 degree oven and bake for 40 minutes.

    No frosting needed.  You could dust with powdered sugar.