Honey Soy Drumsticks

Honey Soy Drumsticks

Another wonderful recipe from Amy Foster of Gilcrest Farms.

12 Gilcrest Drumsticks

Kosher salt and freshly ground pepper

Two TBL oil—peanut, canola, vegetable, etc.

Two TBL ketchup

½ cup soy sauce

One cup honey

Two-three cloves garlic, minced

Preheat oven to 375 degrees. Wash and dry drumsticks and place in a 9 x 13-inch pan. Season lightly with salt and pepper to taste.

Combine remaining ingredients and pour over chicken. Toss chicken and then arrange skin-side down in baking pan. Place in oven for 30-minutes. Remove pan, turn chicken over, and return to oven for another 30 minutes. Remove pan and turn chicken over once more. Bake 15 minutes more, for a total of one hour 15 minutes. Enjoy!

Crockpot Beef & Broccoli

Another new recipe from Amy Foster of Gilcrest Farm. Amy is a regular supplier of quality meat products and quality recipes for our blog.

1 lb Gilcrest stir fry beef

1 cup beef broth

½ cup soy sauce

1/3 cup dark brown sugar

1 TBL sesame oil

3 garlic cloves, minced

2 TBL cornstarch

4 TBL sauce (from the crock pot after the dish is cooked

Frozen broccoli florets (as many as desired, I used 2 cups)

In the insert of the crockpot, whisk together beef broth, soy sauce, dark brown sugar, sesame oil, and garlic. Place your sliced beef in the liquid and toss to coat. Turn crockpot on low and cook for four hours. After four hours, remove about 4 TBL of the liquid from the crockpot and whisk in the cornstarch. Return to the crockpot and stir to mix well. Add broccoli on top and cook on low for an additional 30 minutes to thicken the sauce and steam the broccoli. Serve over hot rice. Enjoy.

Gilcrest Beef -- Stir Fry + Goulash

Korean Stir Fry

Ingredients:

1.       1.5 pounds ground Gilcrest Beef

2.       2 TBL olive oil

3.       ½ cabbage, chopped

4.       3 ribs celery, chopped

5.       ½ large onion, chopped

6.       1 green pepper, chopped

7.       4 carrots, sliced thinly

Brown beef, then add oil and vegetables (cabbage last) and cook until tender. Add tamari or soy sauce to taste. Serve over rice.

Hungarian Goulash

Ingredients:

1.       2 pounds Gilcrest Beef

2.       1 medium onion, sliced

3.       1 small clove garlic, minced (or more depending on your garlic preference

4.       ¼ cup shortening or olive oil

5.       2/4 cup catsup

6.       2 TBL Worcestershire sauce

7.       1 TBL packed brown sugar

8.       2 TSP salt

9.       2 TSP paprika

10.   ½ TSP dry mustard (or 1 TSP prepared)

11.   Dash of cayenne pepper

12.   ¼ cup cold water

13.   2 TBL flour

14.   Egg Noodles

Cook and stir beef, onion and garlic in shortening until beef is brown, drain. Stir in 1 ½ cups of water, the catsup, and next six ingredients. Heat to boiling, reduce heat, cover and simmer until beef is tender – 2 to 2 ½ hours. Add water if needed.

Shake ¼ cup cold water and flour to mix and stir gradually into beef mixture. Heat to boiling stirring constantly. Boil and stir one minute. Serve over hot noodles. Makes 6-8 servings.

Gilcrest 3-Meal Chicken

Gilcrest 3-Meal Chicken

Plan A:

1.       Roasted Chicken – Roast the chicken at 325 for 20 minutes/lb, stuffed with herbs such as rosemary and bay leaf. After you consume maybe half the chicken, debone the remaining chicken and boil the carcass at a gentle simmer for fabulous broth.

2.       Chicken with tomatoes—slice the remaining breast meat and gently warm in a frying pan containing a little chicken broth, garlic, basil, and tomatoes. A little white wine wouldn’t hurt.

3.       Soup time – reheat the broth, add vegetables, a little salt and pepper, and your favorite herbs. Chop the chicken and add it at the end. Bake/pick up some crusty bread and enjoy.

Plan B:

1.       Roasted Chicken – Roast chicken at 3425 for 20 minutes/lb. stuffed with fruits such as muscadine grapes, lemon or lime, or apples. Debone the remaining chicken and boil the carcass at a gentle simmer for broth.

2.       Chicken and gravy over rice –slice some of the remaining chicken meat and gently warm in a frying pan with two cups of chicken broth, salt and pepper, and chopped herbs. Thicken with flour and water to make gravy.  Serve over rice, Freeze remaining broth.

3.       Chicken wraps – pull out some tortillas and warm the chopped chicken with cumin, onions, chopped greens and tomatoes and salt and pepper. Add some sour cream at the end. Maybe add some hot peppers?

Summer Salad

A nice summer salad recipe from Sheila Greene . . . perfect for this season of abundant and very fresh salad veggies at the market.

Summer Salad

Chopped Tomatoes (varieties of your choice) I chose heirlooms for great taste and beautiful color

Chopped Onions ( I cut them in moon shape and then halved them

Chopped cucumbers ( I use 3 large)

1 chopped sweet banana pepper

You can just use the portions that you like of each ingredient. I always cut up my tomatoes first and salt them pretty good and set aside to let them make their own juice while I am chopping the other ingredients. Combine all the ingredients together.

For the dressing, I sprinkle Kraft Zesty Italian Dressing over the top. 

For a similar salad, Carol Schmidt uses a combination of Balsamic or red wine vinegar and olive oil, with a ratio of one part vinegar and two parts olive oil

Peach Cobbler

A peach cobbler from Sheila Greene.

Easy Peach Cobbler

Melt a stick of butter in a 9 x 13 baking dish

In a bowl, mix :

1 cup sugar

1/3 cup of crushed walnuts

1 tsp of ground cinnamon

1cup self-rising flour

1 cup regular milk

Pour this mixture into the melted butter.

Sprinkle 4 cups of cut up peaches with a little extra sugar and let set a few minutes, stirring a couple times, then pour the peaches all over the top of the flour mixture.

Bake @350 for 30 min. or until golden, (don't overcook, the crust will be hard)

Sorghum Cake & Cookies

Sorghum Recipes

David Goforth has provided us with two recipes that originate with his grandmum, who is now over 100 years of age. The recipes use sorghum to create a cake and some wonderful cookies.

Sorghum Syrup Cookies

1 cup sugar

1 cup sorghum syrup

½ cup milk

2 eggs

½ cup shortening

5-6 cups of flour, enough to get a nice consistency

Mix ingredients in a bowl until the flour has incorporated the liquids and is ready to form the cookies.

Bake cookies at 350 degrees for 12 minutes.

Sorghum Syrup Cake

1 cup sorghum syrup

1 cup sugar

3 eggs

2/3 cup shortening

3 cups flour

2/3 cup milk

½ teaspoon ground ginger . . . cinnamon may be substituted

Beat sugar and shortening together. Add syrup, then eggs and beat well. Mix flour and spice. Add to milk and mix until ready to form into a loaf.

Bake at 350 degrees for 20 minutes.

David notes that, he has substituted butter for the shortening to good effect. 

Beef tacos in Slow Cooker

Slow-cooker beef tacos with cabbage and radish slaw

This recipe comes to us from our Granddaughter Amy. She lives in New England and loves good food. So thanks Amy for contributing to Farm Foodies.

Ingredients

3 pounds beef chuck, trimmed and cut into 2-inch pieces

1 large onion, thinly sliced

4 cloves garlic, chopped

1 to 3 tablespoons chopped canned chipotles in adobo sauce(very hot, may want to just   use adobo sauce to start)

1 teaspoon dried oregano

2 bay leaves

Kosher salt

4 cups thinly sliced cabbage (about 1/3 medium cabbage)

4 radishes, halved and thinly sliced (I leave these out)

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice, plus lime wedges for serving

12 6-inch corn tortillas

Sour cream, pickled jalapeño peppers, and hot sauce, for serving

Preparation 

In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspoon salt. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 3 ½ to 4 hours (this will shorten total cooking time). Twenty minutes before serving, heat oven to 350 degrees F. In a large bowl, toss together the cabbage, radishes, cilantro, lime juice, and ¼ teaspoon salt. Wrap the tortillas in foil and bake until warm, 5 to 10 minutes.

Transfer the beef to a medium bowl (reserve the cooking liquid) and shred, using 2 forks. Strain the cooking liquid through a fine-mesh sieve into the bowl with the beef and toss to combine. Fill the tortillas with the beef and slaw. Serve with the sour cream, jalapeños, hot sauce, and lime wedges.

Hands-on time: 30 minutes | 

Total time: 8 hours 30 minutes

Salad & Salsa

Our granddaughter Amy contributed a couple of very tasty salads at our weekend celebration of our grandson’s 18^th birthday and high school graduation.  Great flavor. Enjoy.

Corn and Black Bean Salsa

1 (14oz) can black beans, drained
1 (11oz) can white corn, drained
1 small jar pimento, drained
1 large green pepper, chopped (you can use red, orange or yellow, too)
1 med. sweet onion chopped
3/4 cup sugar
1/2 cup veg. oil
1/2 cup white wine vinegar
3 Tbsp. Tiger Sauce (Found next to tabasco)
1 avocado chopped

Mix beans, corn, pimento, pepper and onion in a bowl.  Mix sugar, oil vinegar and Tiger Sauce.  Pour sauce over the dip mixture, cover and chill for at least 8 hours.  Drain the mixture and add 1 chopped avocado before serving. 

Bok Choy Salad

1 large or 2 small Bok Choy and 3-4 green onions, chopped and chilled together in plastic bag or bowl

2 pkgs. Ramen Noodles, do not boil, remove spice packet

½ cup sesame seeds

½ cup almonds (slivered or sliced)

½ cup butter

2 Tbls. Sugar

1 cup salad oil

¼ cup red wine vinegar

2 Tbls. Soy sauce

Melt butter in a large fry pan.  Add 2 Tbls. sugar, noodles (broken up). Sesame seeds and almonds.  Toast these ingredients, stirring often so as not to burn.  Can be made ahead and stored in a container.

To make dressing: Combine 1 cup salad oil, ¼ cup red wine vinegar, 2 tbls soy sauce and ½ cup sugar in a bottle or jar and shake until sugar is dissolved.  Can be made ahead.

Toss noodle mixture, bok choy and green onions together with dressing 10 minutes before serving in a large salad bowl.

Notes:  The noodle/sesame almond mixture sticks together when cooled so you will need to break it up before adding to the greens.

Add as much of the dressing as you think necessary.

Jambalaya

Jambalaya

Here is the original Jambalaya recipe

(As modified by Carol Schmidt):

¼ pound of bacon cut in 1 inch pieces (from Lee Menus at Wild Turkey Farms)

½ cup finely chopped onions

½ medium-sized green peppers, seeded and cut into 1-inch strips (from Sheila Green)

1 cup of raw rice

1 teaspoon finely chopped garlic

A 1pound 3 ounce can whole pack tomatoes, drained and finely chopped

½ teaspoon of thyme

1 teaspoon salt

Freshly ground pepper

2 cups of chicken stock, fresh or canned

½ pound of cooked ham cut into 2 –inch by ½-inch strips

1 pound of medium-sized raw shrimp, shelled and deveined

1 tablespoon of finely chopped fresh parsley

Before I get into the method of cooking, I want to let you know what I did to change the recipe:

1.    I used the 1 pound-3 oz can of diced tomatoes instead of the whole tomatoes. 

2.  I substituted Chorizo or Andouille sausage for the ham, same amount ½ pound, cut into bite-sized pieces. The sausage was bought from both Lee at Wild Turkey and Amy Foster at Gilcrest Farms from Davidson Market)  

3. I added small clams along with the shrimp, both bought at Piedmont from Jamie at Lucky Fish Seafood. 

4.  If you are making a chicken Jambalaya instead of the fish one, add 2 thighs, deboned  and one boneless chicken breast cut into 1/2 – inch chunks.(chicken from Amy Foster) 

5. I use brown rice 

6. If you are only making one dish you can add shelf fish at the same time you add the chicken breasts and have chicken and shell fish Jambalaya

7. I do not have a casserole dish that is safe to use on the stove top, so I followed the directions, but transferred everything to a baking dish to cook.  This may cut into the cooking time a little bit.

Method

Preheat oven to 350 degrees

In a 3-4 quart casserole, fry the bacon over moderate heat until it has rendered its fat and is brown but not crisp.  Drain on paper towels and reserve.  

Add the sausages and cook until browned but not burned.  Add to the bacon on paper towels.   

Add the onions to the fat in the pan and cook them for 8-10 minutes, stirring occasionally until they are transparent but not browned. 

Mix in the chicken thighs and cook until browned, but not burned; then add the green pepper strips cook for just a few minutes just as the green peppers are wilting slightly.  

Add the rice and stir until the grains become somewhat opaque and milky.  

Then add the garlic, tomatoes, bacon, thyme, salt, and a few grindings of black pepper, stirring them all together thoroughly.  

Pour in the chicken stock and bring to a boil.  Cover the casserole tightly and place on the lower level of the oven.  

After 10 minutes, add the chicken breast pieces and push down under the rice.  Continue cooking until all of the stock is absorbed and the rice is tender.  If at any point the rice appears dry, add additional hot chicken stock or hot water a few tablespoons at a time.  

Serve from the casserole or mound the Jambalaya on a large, heated platter.  Garnish with the chopped parsley.

Sweet Potato, Bacon & Kale

Sweet Potato, Bacon and Kale

This recipe comes to us from Sheila Greene, and comes with great enthusiasm.

Ingredients:

6-8 slices of bacon, cooked until crisp and crumbled

1 medium diced white onion

1 large clove garlic

1 TBL fresh chopped Thyme (optional)

1 medium large sweet potato, peeled and cut into ½ inch cubes

1 cup chicken or vegetable stock

5-6 cups chopped fresh kale (tougher center ribs removed before chopping)

1 15-ounce can of white beans, well drained

Salt and pepper to taste

Preparation:

Use a large, heavy bottomed pan to cook 6-8 pieces of bacon until they are crisp. Remove from pan and drain on paper towels.

Pour off most of the rendered fat, but not all of it. Add the diced onion and minced garlic to the pan and the fresh chopped thyme.

Heat until onions are soft, remove from pan and place in a small bowl. Now add to the pan the sweet potatoes and the chicken or vegetable stock, enough to cover halfway up the potatoes. Place a tight-fitting lid on top and turn heat to high.

After 5-6 minutes, add the kale and the white beans. Stir and replace top.

Continue cooking while making certain the mixture does not dry out, adding more stock if necessary. When the kale is nicely wilted, add the onions back into the mixture, add the crumbled bacon and stir into the mix.

Serve and Enjoy!!

Paleo Short Ribs

 

This recipe comes to us from one of the colleagues of Amy Foster at Gilcrest Farms.

3 lbs Gilcrest grass fed beef short ribs

2 onions, sliced

¾ cup tomato paste

½ cup apple cider vinegar

½ cup water

1 TBL coconut aminos*

3 TBL mustard powder

1 TBL organic honey

Salt and pepper to taste

Place sliced onions at bottom of a crock pot, place short ribs on top. Whisk together remaining ingredients to make a sauce. Pour sauce on top of short ribs. Cook on low heat for 6-8 hours.

*-- When the coconut tree is tapped, out comes a nutrient-rich sap or juice that comes from the coconut blossoms. The sap is abundant in minerals, vitamin C, amino acids and B vitamins. The coconut aminos are either evaporated at low temperature after they are collected or undergo fermentation, which can take up to a year Coconut Aminos is a substitute for Tamari, or soy sauce,  for marinades, dressings sauces and stir-fries.

Crockpot Beef A L'Orange

Crockpot Beef a L’Orange

This recipe was provided by Amy Foster of Gilcrest Farms, that wonderful supplier of chickens, eggs, beef and other sumptuous products.

1 lb Gilcrest stir fry beef

½ cup teriyaki sauce (or ¼ cup tamari + ¼ cup brown sugar + ¼ cup rice vinegar)

½ cup orange marmalade

1 tp each minced garlic and fresh ginger

1 red pepper,  cut in ½ inch thick strips

6 ounces snow peas, strings removed

4 scallions, thinkly sliced

In the insert of the crockpot, whisk together teriyaki sauce, marmalade, garlic and ginger. Place your sliced beef in the liquid and toss to coat. Turn crockpot on low and cook for 4 hours. After 4 hours, remove about 4 TBL of liquid from the crockpot and whisk in some cornstarch. Return to the crockpot and stir to mix well. Add snow peas and peppers on top and cook on low for an additional 30 minutes. To thicken the sauce and steam veggies. Serve over hit rice and topo with scallions and perhaps a few orange slices. Enjoy!