FARM TO TABLE: RECIPES

There is lots of farm to table talk.  It is usually in reference to buying your foods from local resources .  You can't get more direct to table than growing it yourself.   My Blog offers hints on raising the veggies and there are also recipes stuck between the hints.  I also have recipes in my sewing/quilting blog, after all we do get hungry doing those activities. 

 

I haven't added recipes lately, so I thought it would be nice to make a list of the ones I do have.  Some of these are easy, less than 30 minutes.  Others take more time.  All are favorites in our house.

 

Some of the recipes I obtained from other sources.  They are given credit where credit is due. 

The rest are recipes of my own. 

 

SOUPS

This is definitely a winter soup.  If you are suffering from the flu or cold it has all the ingredients to soothe the flu beast if you make it with chicken broth.

http://organicinstlouis.blogspot.com/2010/01/garlic-enough-to-keep-vampires-away.html

 

http://organicinstlouis.blogspot.com/2013/01/broccoli-soup.html

 

http://organicinstlouis.blogspot.com/2010/01/cucumbers-when-they-arent-cool.html

 

http://gloriouscreations.blogspot.com/2008/09/it-takes-tomatoes-to-make-tomato-soup.html

 

 

BREAD BAKING

http://organicinstlouis.blogspot.com/2009/03/cooking-from-your-garden-can-be-year.html

 

http://gloriouscreations.blogspot.com/2011/05/cinnamon-rolls-from-challah.html

 

http://gloriouscreations.blogspot.com/2011/05/challah-made-easy.html

 

PASTA

http://organicinstlouis.blogspot.com/2011/01/supper-surprise.html

 

 

VEGETABLES

http://organicinstlouis.blogspot.com/2012/02/cucumbers-not-just-for-salads.html

 

http://gloriouscreations.blogspot.com/2008/10/eggplant-secret-ingredient.html

 

 

NATURE'S BEANO

It really works

http://organicinstlouis.blogspot.com/2012/05/epazote-natures-beano.html

 

 

DESSERTS

Not Gluten free

http://gloriouscreations.blogspot.com/2011/12/cookies-cookies-and-more.html

 

http://gloriouscreations.blogspot.com/2010/12/cookie-time-is-all-time.html

 

http://gloriouscreations.blogspot.com/2009/12/always-season-for-cookies.html

 

http://gloriouscreations.blogspot.com/2010/01/chocolate-cake-3-way-delight.html

 

http://gloriouscreations.blogspot.com/2008/12/need-some-chocolate-indulgence-today.html

 

I can't wait to garden, hopefully it won't be filled with blasphemy from visitations of ground hogs.

Happy Spring.

 

http://gloriouscreations.blogspot.com

A blog mostly about quilting,
cooking, poetry, prose and a little gardening,
 tutorial on how to make 5 panel Boxer Shorts.
 Check out "A MYSTERY IN THE MAKING"
A mystery quilt designed with the novice in mind. 
http://gloriouscreations.blogspot.com/2013/07/a-mystery-in-making.html

http://glosgarden.blogspot.com/
Not a garden blog.
There are articles which have nothing to do
with creating or gardening.
There are blogs on the new born baby kittens
we found and mothered.
It is a blog where I voice my opinions which will always be environmentally friendly.

As always, any pictures or writings are my own.

Credit has been given to contributions not my own.
Please do not use without permission.

 



BROCCOLI SOUP

It is almost the end of January.  I am going to be optimistic and think that I am going to be planting my broccoli and cabbage plants soon.  We have a green house/cold frame. Last year we planted early and would have been able to reap the rewards except we had a ground hog decide we planted the smorgasbord just for him.  In one night (he or they) destroyed 36 heads of broccoli ready to harvest.  Twenty-eight heads of cabbage were also made inedible.  

This was a very hard to take disaster   Needless to say I stopped planting anything until the critters had been relocated.  Through the summer we relocated 10.  I'm hoping  that was all of them.  Right now we are re-fencing,  Our resident deer have done a number on the fences.  We have seen a group of 9 deer since hunting  season was over.  They are not bothered by us, they look up from grazing, staring at us chewing, their mouth's full.  No one told them it's not manners to come to the party uninvited.

Cold is not a deterrent to thinking about the garden.   An off-shoot of gardening is a love of cooking.  I am always looking for creative way to serve the produce from the garden.  We are soup lovers, it is a convenient medium to use lots of kinds of vegetables.  

One of the things I am doing this year is to make my cooking more heart friendly.  I have created a recipe that satisfies my cravings for creamy decadent soups.  The following is last night's soup. 

A DIET WORTHY VERSION OF

CREAM OF BROCCOLI SOUP

First you have to get over the notion cream soups have to be made with cream.  It is the consistency our brains are craving not the calories.  This consistency can be achieved through using potatoes.  

The next dieters aid is flavor.  We have an arsenal of flavor enhancers at our disposal.  There are herbs, fresh and dried (fresh gives a larger flavor boost). There is salt for those who do not have a salt restriction (any salt though adds to water retention in the body).  You have broths you can make or buy.

You eat with your eyes so you want color in your concoctions.  According to the soup I am making I add vegetables of that color.  Carrots are a great color enhancer (they won't add a lot of flavor to things like a squash soup or a garlic soup..but they will enhance the color and as a root vegetable they add another spectrum of vitamins and minerals).  A favorite in my freezer for color enhancing is frozen peas.  They add delightful color to cucumber soup.  I have never made a soup, other than Borscht, with beets but I can imagine the neat color it might add to maybe a potato soup to serve at Valentines Day or Christmas.  I am sure you can think of several natural color additives.  (Don't forget to add onion peelings to clear broths for a golden color)

INGREDIENTS/DIRECTIONS FOR CREAM OF BROCCOLI SOUP

BROTH OR WATER 4 CUPS (I recommend chicken broth, beef or vegetable will muddy the delightful brightness of the broccoli).

BROCCOLI: 1 LB, Break apart the sections and blanch for 2 1/2 minutes in boiling water.  Flash cool the broccoli in ice water and drain thoroughly (while you are blanching why don't you blanch 2 lbs instead and have the second lb stored in two sandwich bags in the refrigerator to serve as a side for another couple of meals)  Do not over blanch, remember the broccoli will be added back to the hot broth.  You don't want the off flavors the Cole family develops when over-cooked.

When drained, cut the stalks off the florets, placing them in another bowl.  Save the florets for later.  

ONION: 1 MEDIUM, Peel and dice into 1/4 inch dice. Saute' in  2 teaspoons butter (or non flavored oil).  cook until translucent (You don't want any color to develop)

After the onions are sauteed cover with 1 cup of "broth" or water.  Bring to a simmer. 

POTATOES:  4 MEDIUM,  peel and dice in 1/4 inch dice.  Add to the simmering onions.  Cook covered until soft. 

FLOUR: 3 TABLESPOONS,  place in a large cup and use a fork, whisk in slowly, 1 cup of cold broth (if the broth is hot it will lump the flour).  When thoroughly incorporated use your fork to whisk it into the simmering potato mixture.  Have your last two cups of broth handy, on the side, to start stirring into the mixture.  You can turn up the fire a little, you must stir constantly (I use a silicone spoonula at this point).  When you have the broth stirred in cook until  the raw flour taste is gone and the mixture is thickened.

At this point if you have an immersion blender, turn off the heat and retrieve the blender from where you stored it.  The broccoli stalks need to be stirred into your potato mixture. If you don't have an immersion blender a regular blender works and I imagine a food processor would too ( don't have one so can't tell you if it will).  Take the resulting mixture and return it to the pan (BTW if you want a greener looking soup ad a cup of frozen peas to the mix before you blend.)

Reheat your soup..If it is too thick for you, add some more broth. Correct your seasoning..you can add salt and pepper at this point.  An herb I love to use in broccoli soup is fresh lemon thyme.  When your soup is simmering again add back your broccoli florets, stir carefully so you don't wreck them.

This great diet soup(remember portion control) has another plus.  It is very quick to cook.  This is a soup which is designed to serve four.  You will have 1/4 lb of broccoli, 1 potato, 1/4 of an onion, 1/4 teaspoon butter, and 3/4 tablespoon of flour for each serving.  This is like having two sides on your plate.  Serving it with a large salad (no creamy dressing) will be a full meal with the addition of a protein (which could be a boiled egg).  

Enjoy.

Additions and ways to change this soup.  
Asparagus, 1 lb, peel the stalks and blanch 3 minutes and cold water shock.  Then cut stalks into 1 inch pieces (save 3 inches of the tops for adding at the end). 

Carrots, 1 lb (peel, slice in discs blanch 5 minutes) use 2/3 in soup and 1/3 to add at finish) Garlic sauteed with the onions add a whole new dimension. Using beef broth instead, changes it again.

May your garden be filled 

with the results of your energies expended.  

May your daily diet be delightful.

 For more blogs by me, visit at:

http://gloriouscreations.blogspot.com

A blog mostly about quilting, but cooking, poetry, prose and a little gardening,

New blog, tutorial on how to make 5 panel Boxer Shorts.

New Blog about dolls.

http://glosgarden.blogspot.com/

Not a garden blog.  There are articles which have nothing to do with creating or gardening. 

There are blogs on the new born baby kittens we found and mothered.  

It is a blog where I voice my opinions which will always be environmentally friendly.

As always, any pictures or writings are my own. 

Credit has been given to contributions not my own.

Please do not use without permission.

GARLIC: ENOUGH TO KEEP THE VAMPIRES AWAY

This is another recipe to take away the winter blues while you peruse the seed catalogues.  Garlic is also something alot of people raise (Not us, the last few years, it has been too wet; even in raised beds we have had it rot.  Hopefully this fall we can put some in and have it survive.).  Till then I have to purchase mine. 


I haven't found many things I eat that don't improve with the addition of garlic. 

Think about it;  mashed potatoes with garlic, fresh garlic minced and saute'd with

Broccoli, green beans with bacon and minced garlic, and the list goes on. 
One day looking through my stacks of cookbooks I came across this recipe for a peasants soup. 
It had a goodly amount of garlic (3/4 cup) and a small amount of other veggies. 
I fixed it and was impressed but all the time I am thinking what can I do to make this my own. 

Garlic soup is like Chicken broth, it is satisfying when you feel bad.  It is also satisfying if you are on a diet and have the urge for something filling and slimming.  It freezes excellently.  In my experimenting with the original recipe I have found a myriad of ways to make it.  This is also an extremely cheap soup to make.  Except for the garlic (which can be bought cheaper at the stores like Sam's and Cosco's), the rest of the ingredients are items we have in our pantries at all times.

GARLIC SOUP

INGREDIENTS:

2 LBS Potatoes, peeled and quartered or eighth'd (if large). any variety will do. 

(Original recipe called for 1 1/2 lbs.)

4 Carrots (I use large carrots), washed not peeled, cut into 2 inch lengths. Ends trimmed off.

(Original recipe called for 2) 

1 cup garlic cloves (approximately 3 heads). Peel by smashing with a knife. 

Leave the cloves whole do not mince or chop. (Original recipe called for 3/4 cup)

2 TBLS "fat", Oil (do not use olive oil), or butter, 

I have never used bacon drippings but I bet it would be great.

2 quarts "Liquid", water, chicken stock, beef stock, vegetable stock

EQUIPEMENT NEEDED

Soup pot with lid (at least 4 quarts)

Wide blade butcher knife for smashing garlic

Paring knfe for cutting the ends off the garlic and carrots,

and cutting potatoes and carrots in chunks

Vegetable peeler for peeling potatoes

Blender, processer, or sieve(foley mill), an immersion blender

Holey ladle

1.  The first thing you do is work on the garlic.  Peel it and get it ready.  Melt your butter in a soup pot (no smaller than 4 quarts).  Saute' the garlic till golden, do not make it dark you will ruin the flavor of the soup.  BTW DO NOT ADD ANY SALT .

2.  When the garlic is golden pour in the two quarts of liquid.  Each different stock changes the flavor of the finished product but all are good, even plain water.

3.  While the liquid and garlic are coming to a boil prepare your vegetables adding them to the pot of liquid.  Bring all to a boil and turn down to a simmer.  Cover and slow simmer for one hour. 

4.  At this point you can wait another hour and let it cool on the back of the stove (when it cools down it is easier to process). 

5.  Use what ever means you have for puree'ing the pot of soup.  When you have the entire pot pureed if you want return the contents to the pot and reheat to serving temperature adding salt to taste.  The original called for adding a cup of cream at this point.  To me it is an unnesessary step and doesn't add to the flavor of the soup. 

At this point I divide mine into containers the size we use.  I do not salt till serving.  This soup served with herb bread 

http://gloriouscreations.blogspot.com/search/label/COOKING%3A%20BREAD%20BAKING 

and a salad is the perfect lunch.  Serve it in a mug and it is the perfect snack in the afternoon.  When it is made with chicken broth you get the doupble whammy of the garlic and the chicken soup to keep away the cold and flu.  With the addition of the extra carrots you are getting extra vitamin "A". 

This soup looks and feels like cream soups.  And is much easier to make.

HINT: DONOT MAKE THIS AT NIGHT WHEN

PEOPLE ARE TRYING TO SLEEP

(It wakes up taste buds.  I am salivating just thinking about the smell. 

I made this at my mother's one night when I couldn't sleep. 

The next morning she said the smell kept her awake all night, making her hungry.)

CUCUMBERS: WHEN THEY AREN'T COOL

I didn't know whether to include this article in this blog or my other blog, http://www.gloriouscreations.blogspot.com/ . 

I post recipes on both blogs.  The final decission

came down to our need for thoughts of spring and perusing the garden catalogs. 

It is cold and dreary with off and on rains in the St. Louis area.  Even my house feels damp.  Today I am organizing seeds, seeing which ones I want to use and making sure I have enough of those.  My mind is also thinking what to have for supper.  I am for sure going to have soup.  I'll break my arm patting myself on the back right now, I make really good soups.  Just ask me..lol.

 I ran to the fridge to see what was there that needed to be used up.  When I make un-planned soups I usually make them from what ever veggies are on their way to crossing over.  There on the shelf were two of those long hot house cucumbers.  They had gotten their ends froze from being on the wrong shelf.

Just recently I heard about cucumber bisque.  This is a soup served cold. I didn't think I was in the mood for a cold soup on a day like today.  I have cooked with cucumbers before, the resulting dish was excellent.  I decided to make a hot cucumber soup for tonight.

I cleaned the cukes, throwing the bad parts in the compost bucket.  Reached in the veggie bin, there was a bunch of celery that would be over the hill in the next week.  On the shelf was a plastic container that had accumulated the halves of onions I didn't need in other dishes.  A peek in the freezer revealed a bag of frozen peas that had about 10 ounces left in it.

I proceeded to assemble my soup.  I can't wait till supper to serve it.  My taste sample made me want to eat all I had prepared.

INGREDIENTS 

BASIC SOUP:

1 cup 1/4" diced celery

1 cup 1/4" diced onion (don't use red onion)

1 cup 1/4" cucumber (no seeds if you use regular cucumbers, do not peel)

Kosher salt

2 TBLS butter (you can use an oil with no flavor if you like)

1 can Swanson's chicken broth (Or home made with salt)

10 oz Frozen peas

BEFORE SERVING:

1 TBLS Butter

1/2 cup fine diced celery

1/2 hot house cucumber cut in 3/8" dice (do not peel)

Lemon Thyme (dried, rubbed, afterall it's winter right now)

Salt to taste

EQUIPEMENT

Heavy stainless pan (I used a 5 qt dutch oven)

heat proof rubber spatula

knives to slice and dice

blender

BASIC SOUP:

1.  In 2 TBLS Butter saute'  diced onions, celery, and cucumber (sprinkle with about 1/4 teas salt)  in your stainless pan till the oinion is soft and translucent.  Do not brown.

2.  Pour your can of broth in the pan and turn up the heat and simmer covered for about 3 minutes.  Turn off the heat and leave it for about 3 minutes. 

3.  Pour into your hot broth the package of frozen peas.  Stir until the peas are defrosted. (do not apply more heat or cook in any way)

4.  Have your blender ready and put the contents of your stainless steel pan in the blender bowl.  (You can use a food processor too)  If your blender is not large enough do it, blend in small batches.  You want the contents thoroughly pureed. 

BEFORE SERVING:

Preheat your creamed soup bowls in a 200 degree oven (Or microwave them filled with hot water till the bowl is hot)

1.  Use your cleaned stainless steel pan, Saute' the fine diced celery till aldente', add the diced cucumber and and saute' till tender.  (you can cover the pan and finish them.) 

2.  When the veggies are saute'd add the pureed soup (being mine was stored in the fridge all afternoon I brought the soup back up to serving temp in the microwave.  I didn't want to sorch it in the pan or cook away the fresh taste.)  Add salt and lemon thyme to your taste.  I didn't add the lemon thyme I was in a hurry and forgot. 

The soup was very thick.  I could have added at least another 8 ounces of broth.  BTW...If you want vegitarian I would say add plain water and some salt.  I wouldn't add Veggie broth because it would add too many other vegetable flavors and muddy the flavor of the soup. 

With the addition of the other 8 ounces of broth; this amount of soup could serve 4 easily.

The flavor of the soup was outstanding.  Very spring and green tasting. I imagine the soup could be made with green zucchini too.  It was thick and satisfied my taste buds making them think they had indulged in cream soup.  In my other blog is a recipe for herb bread that would compliment this soup.  If you want to make it decadent, add a dollup of sour cream.

While eating the soup I thought a nice addition  to the basic soup would be a cooked potato blended in and a diced cooked potato added before serving. Crisp bacon bits might be good too.

If you try this quickie soup I hope it is as enjoyable for you as it was for us.  I will be posting my garlic soup recipe later this week. It's a fast to make soup too. It goes great with the herb bread.  In fact all the soups seam to be attracted to Herb, LOL.