Food, Recipes

Whipped Goat Cheese & Strawberry Balsamic Pastry

With Galentine’s and Valentine’s Day this weekend, I thought I’d pay another tribute to the Hallmark Holiday’s with a recipe in addition to last week’s blog! Nothing says Valentine’s Day like fresh strawberries. While I admit I’m in now way a baker*, I thought an easy and delicious treat was in order. This is great for brunch or dessert!

Whipped Goat Cheese & Strawberry Balsamic Pastry

  • 8 ounce goat cheese, room temperature
  • 3 tablespoons milk
  • 3 tablespoons agave
  • 4 cups sliced strawberry
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • Pinch of salt
  • Pinch of pepper
  • 2-4 Puff Pastry Shells

For ease of following this recipe, please know you’ll be making the strawberry balsamic topping first, then while baking the pastry shells you’ll create the whipped goat cheese.

  1. Preheat oven to 425 degrees.
  2. Place strawberries in a small sauce pan and bring to a boil. Stirring regularly.
  3. Once bubbling, add honey and balsamic.
  4. Reduce to medium heat and simmer for 15 minutes.
  5. Transfer to cool container.
  6. Place strawberry mix in the fridge to cool while prepping other elements of the dish.
  7. Next place pastry shells on a nonstick pan and put in oven. Bake for 15 minutes or until golden brown. (The package says 18 minutes, but that was too long with my oven.)
  8. While pastry shells are baking, in a bowl vigorously mix goat cheese, agave, and milk. Set aside.
  9. After removing pastry shells from the oven, allow to cool for a moment before plating.
  10. Remove the tops from the center of the shell and add goat cheese mixture.
  11. After top with two to three large spoonfuls of strawberry balsamic topping and serve!
  12. Enjoy!

Notes: You can use the honey and agave interchangeably or just use one for the entire dish. I, myself, prefer agave, but use whatever you have and it will still be delightful. For the whipped goat cheese, you can use any kind of milk. I’ve tested this with both almond and regular milk, neither will disappoint.

Disclaimer: I am not a baker. I have said it before and I’ll say it again, so please do not judge that I use pre-made pastry shells instead of making them from scratch! It won’t change that these are yummy and easy.

Food, Recipes

Tamarind Beets with Lime Crème Fraîche

I’ve been wanting Southeast Asian flavors lately without the heaviness of a curry or saltiness of stir-fry. I cooked up this unique combo of earthy beets, tangy tamarind, spicy chiles, and the sweetness of crème fraîche. You can make this as an appetizer, snack, or on a bed of greens for a decadent salad.

Tamarind Beets with Lime Crème Fraîche

  • 5-6 small beets, boiled, peeled, and diced
  • 1 Tbsp butter or cooking oil
  • 1 teaspoon fresh ginger, minced
  • 1/4 teaspoon of cardamom powder
  • 1/4 teaspoon of coriander powder
  • 1 1/2 tablespoons tamarind paste or sauce
  • 1 hot pepper, diced (I used a Serrano)
  • 1/4 cup crème fraîche
  • Chili powder or cayenne (just a pinch)
  • Zest of one lime
  • Juice of half a lime
  • Salt to taste
  • Cilantro and green onion for garnish, optional
  1. In a sauté pan, heat butter.
  2. When melted add ginger, spices, and hot pepper. 
  3. Once ingredients have blended and spices begin to smell aromatic and ginger caramelizes, add beets. 
  4. Add tamarind to beet mixture and coat thoroughly. 
  5. In small bowl, add crème fraîche, chili powder, lime zest, and juice. 
  6. Serve with cilantro and green onion garnish.
  7. Deep beets and enjoy!

Note: I highly recommend boiling the beets the day before, cooling over night for the easiest way to peel them. The skins will pop right off. Also, if you don’t like spicy food, hold back on the pepper. I thoroughly enjoy spicy food. I admit, the last time I tested this recipe the pepper was so hot, I had to add a touch of agave to the crème fraîche.

Food, Recipes

Healthy Start with a Fresh Recipe

I think every time a new year begins we reevaluate our habits, particularly when it comes to food. I, of course, am no different. If you’re looking for a quick and healthy addition to your salad repertoire here is a great and easy recipe for you to try.

Creamy Lemon Kale Salad

  • 1 bunch large bunch lacinato kale (chopped)
  • 1 lemon zest and juice
  • 3 tablespoons Vegenaise
  • 1/2 cup shredded parmesan cheese
  • Salt & pepper to taste
  1. Combine all ingredients in a large mixing bowl.  Take time to massage, yes, massage, the kale with the dressing ingredients. 

Kale can be tough, which is why I like it.  It doesn’t get soggy like spring mix or baby spinach.  Massaging the kale softens it a bit yet you still get that fabulous crunch.  If you like sardines, you can definitely add them for a little saltiness.  Grilled chicken is great with this too!  Obviously, if the thought of vegan mayonnaise makes you weary, go ahead and use the real stuff! 

Food, Recipes

Rustic Cornmeal Loaf Cake 

I’ve always claimed that I’m not much of a baker. I still stand by this statement, but I admit I’ve been doing far more baking since I moved into this little cabin. I’m not sure if it’s all the hard work that we’re putting into building a homestead or if it’s stress baking from coronavirus. Either way, y’all benefit with some delicious recipes!

I’ve been making variations of this cornmeal loaf for a few weeks now just to have as a snack for my hard-working farming man. The great thing about this loaf is I’ve tried it was several types of fruit, so far my favorite has been the combination of blueberries, blackberries, strawberries, and raspberries, but I’ve got the recipe shown below with rhubarb which makes for a unique and tart treat.

Rustic Cornmeal Loaf CakeIMG_4599

  • 1 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup granulated sugar
  • 1 cup milk (regular or non-dairy)
  • 1/4 cup honey
  • 2 cups of fruit
  1. Preheat oven to 375 degrees
  2. Grease pie pan (or baking pan) with butter
  3. Line fruit at the bottom of the baking dish
  4. In a mixing bowl, combine all ingredients and mix making sure to add fruit last after all other ingredients are mixed well
  5. Add to the baking dish
  6. Bake for one hour or until inserted knife comes out clean. Make sure to rotate halfway through.
  7. Remove, let cool… if you can, slice and enjoy!

 

 

Food, Recipes

Green Gazpacho with Envy

reka-biro-horvath-WRIQE3VHD-c-unsplashThe Texas heat has been creeping higher and higher. The humidity has been no joke either. Sometimes when I come in from working out in the gardens spreading mulch and weeding, I admit, sometimes it’s too hot to cook an extravagant meal over the stovetop. This gazpacho is delicious, refreshing, and easy!

I stumbled across green gazpacho at a local juice bar.  It was most refreshing on a hundred and three-degree day.  While it was like a glorified smoothie and slightly on the sweet side, I went home to try and replicate a slightly more savory version.  Perfect for a summer day!

Green GazpachoIMG_0038

  • 1 pound grapes (removed from stem)
  • 1 English cucumber, peeled and chopped
  • 2 small Avocados, chopped
  • 1 tablespoon of mint, minced
  • 1/2 tablespoon of basil, minced
  • 1/2 tablespoon of cilantro, minced
  • 1 tablespoon of Chardonnay
  • Salt pepper to taste
  1. Combine all ingredients in a blender and blend until smooth
  2. Chill before serving
  3. Garnish with olive oil and cracked pepper
  4. Enjoy!

If you like a little more bite you can add jalapeño or a dash of cider vinegar, lemon, or lime.

*This recipe is grom laura lee’s kitchen. You can purchase a digital copy here.

Canning, DIY, Recipes

Turn Up The Heat

IMG_4267My favorite jelly that my grandmother used to make was jalapeno jelly. She would dollop it on top of cream cheese and crackers. To this day, I remember it being her go-to appetizer for family gatherings and our little afternoon treat on hot summer days. I think it was then that my love of the sweet and spicy combo began. I thought I’d share with you the recipe that she used to use. Admittedly, I may have wanted to share it with you just so I could whip up some crackers with cream cheese. Either way, I hope you enjoy it!

Jalapeno Jelly

  • 2 green bell peppers
  • 14 jalapeno peppers
  • 1 1/2 cups of apple cider vinegar
  • Pinch of salt
  • 5 cups of sugar
  • 1 packet of liquid pectin
  • 3-4 jalapenos, seeded and minced
  1. Coarse chop bell peppers and 14 jalapenos in a blender, pulse smooth
  2. Pour in a saucepan with the vinegar and bring to a boil for 20 minutes
  3.  Remove from heat and strain through cheesecloth or fine sieve
  4. Return pepper juice back to the saucepan and combine with salt and sugar
  5. Bring mixture to a rolling boil and stir in pectin
  6. Then add minced jalapenos and ladle the mixture into jars.

 

 

Canning, DIY, Recipes

Things Are Just Peachy

IMG_4183I hope that everyone had a happy and safe Fourth of July! Here at the homestead, we had a quiet and relaxing day. No farm work, picking out new chickens to add to our flock, feet up, delicious summer mocktails, and, ok, finally at 2 pm I had to do something and made some peach jam!

Texas peaches are here. They are big, juicy, and absolutely perfect. We snacked on them, grilled them (served with ice cream), and still had plenty to whip up some jam. We even fed a few to the chickens! I don’t share jam recipes as often as I should, but here is a great recipe for peach jam!

Peach Jam

  • 4 pounds of peaches, peeled, pitted, and chopped
  • 2 cups of sugar
  • 1/4 cup of lemon juice
  1. Place chopped peaches into a pot and bring to a boil
  2. Use a potato masher periodicaly to mash peaches into smaller pieces
  3. Stir often so that the peaches do not burn on the bottom of the pot
  4. After 30 minutes or so add the sugar and lemon juice
  5. Return to a boil for about ten minutes or until the jam begins to gel
  6. Remove from heat and transfer the jam to jars

If you do not want to cook the jam for what seems like forever, you can add pectin to speed up the gel process. You can store this jam in the fridge in Tupperware, or use the traditional water bath canning method and store it in the cupboard up to a year. IMG_4261

 

Food, Recipes

Let Them Eat Cake…. and Fruit

I’ve never been much of a baker. I’m more of a fly by the seat of my pants, a little of this, a little of that… little more this kind of gal. This makes baking more of an experiment most of the time. Well, during my time at home the last few months I’ve spent a lot of time experimenting and picking up a cardio routine.

I’ve created this dense, spongey cake that is a delightful dessert or afternoon snack with a cup of coffee. I’ve made it with various different fruit: peaches, blueberries, strawberries, mango… you name it, they all work.

Tooty Fruity CakeIMG_3576

  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup of melted butter
  • 1/2 cup of all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk (regular or non-dairy)
  • 1 to 2 cups of fruit
  • Brown sugar (optional)
  1. Preheat oven to 375 degrees
  2. Grease pie pan (or baking pan) with butter
  3. Line fruit at the bottom of the baking dish
  4. In a mixing bowl, combine sugar, eggs, vanilla, butter, flour, baking powder, and milk then add to the baking dish
  5. If using brown sugar, sprinkle on top. It caramelizes and makes a nice crust
  6. Bake for one hour, rotating halfway through.
  7. Remove, let cool… if you can, slice and enjoy!

DIY, Fermenting, Food, Recipes, Updates

Fermentation Friday

I think it’s been a whirlwind of a week, just the last few days even. As you may have read on my last blog post or the made by laura lee newsletter, I am suspending food production for the next few weeks.  For the time being, I will not be experimenting with fermented foods either.

It breaks my heart.  Really.  Why am I not experimenting as well as not selling?

I feel like holding off is the best-case scenario on selling jams, jellies, and sauerkrauts are the safest thing possible.  Despite being clean and sanitary beyond normal expectations, I’m a small business and I want to do what’s best for my customers, my own health, and the bigger picture. As far as playing with fermented foods, it’s too dang hard to get my hands on large amounts of produce to ferment.  The stores have been baren and farmers’ markets canceled.

So, let’s take a moment to celebrate all the beautiful and delicious veggies that I have been able to transform into probiotic filled food! Sauerkrauts, kimchis, and ginger, oh my! Below is the list with links you can revisit.  Thank you so much for your interest in this and I’m looking forward to when I can get back to it!  Until then… what should the next Friday blog be? I like this whole themed thing!

If you have any questions, don’t hesitate to contact me.

DIY, Fermenting, Food, Recipes

Fermentation Friday

It’s my favorite day of the week, Fermentation Friday. Seriously, I can’t tell you how much I look forward to sharing the most recent fermented creation I’ve made. Seeing as I love kimchi, I decided to go with a green bean kimchi.  The recipe is based on Kirsten Shockey’s from her Fiery Ferments book.  I’ve altered it slightly, and think I will continue to do so as I tweak the recipe to my liking. Mainly, concentrating on making it spicier as this was particularly mild.

Green Bean Kimchi

  • 1 pound green beans, chopped into 1″ sections
  • 1 bunch green onions, chopped into 1/4 inch pieces
  • 7 cloves of garlic, minced
  • 4 TBSP fresh ginger, minced
  • 2 TBSP fish sauce (or soy sauce for vegan/vegetarian)
  • 1 pound red jalapenos, coarsely chopped and deseeded
  • 1.5 teaspoons sea salt
  • 1/2 TBSP red chili flakes (optional)
  1. In a large mixing bowl, combine green beans, green onions, garlic, garlic, and salt
  2. Place jalapenos in a blender, blend until a puree or paste
  3. Add pepper mash to green bean mixture
  4. Add in fish sauce to the pepper green bean mixture and mix well
  5. Transfer all items to a quart-sized mason jar.  Pack contents down to be submerged in the brine
  6. Let sit in a cool, dark place for 10-14 days. Check daily to make sure there are no air bubbles and resubmerge green beans in the brine, as necessary.

Note: if you’re wary of anything spicy, do not fear.  The brilliant red is deceiving.  This is mild in flavor. In fact, it tastes like a sour pickle. 

If you have any questions, don’t hesitate to contact me.