Archive for Recipes

Homemade Garlic, Mushroom and Tomato Sauce

 

Homemade Garlic, Mushroom, and Tomato Sauce

Homemade Garlic, Mushroom, and Tomato Sauce

Homemade Mushroom and Tomato Sauce

Ingredients:

1 onion, diced

lots of garlic, you can decide how many cloves, we used 5 or 6, diced or pressed.

2 cups of mushrooms, sliced

You can use the prepackaged sliced mushrooms if you wish. I usually don't buy these because they go bad so quickly, but these were on sale and we knew we were going to use them right away.

You can use the prepackaged sliced mushrooms if you wish. I usually don’t buy these because they go bad so quickly, but these were on sale and we knew we were going to use them right away.

3 or 4 tablespoons olive oil for cooking

5 or 6 ripe tomatoes, diced

salt and pepper to taste

Directions:

1) Heat the olive oil in the pan, add the onion and garlic and cook over medium heat until tender.

Cook the onion and the garlic together until tender.

Cook the onion and the garlic together until tender.

2) Add the mushroom and cook until slightly brown.

Add the mushrooms and cook until slightly browned.

Add the mushrooms and cook until slightly browned.

3) Add the tomatoes, salt, pepper, and any other seasoning you fancy. Cook until the tomatoes are soft and the flavors are mingled, approximately 10 minutes or less.

Homemade Garlic, Mushroom, and Tomato Sauce

Homemade Garlic, Mushroom, and Tomato Sauce

4) Serve over pasta

Cilantro, Onion, and Tomato Salsa

This salsa is made by my mom and is my family's favorite by far.

This salsa is made by my mom and is my family’s favorite by far.

Cilantro, Onion, and Tomato Salsa

Ingredients:

1 bunch fresh cilantro, cut off stems and chopped

1 onion, diced

4 or 5 tomatoes, diced

salt and pepper to taste

Directions:

1) Combine above ingredients and serve with chips or tacos. You can’t beat it!

 

 

Tomato and Onion Cumin Salsa

This cooked salsa is simple, but the cumin adds a slight punch.

This cooked salsa is simple, but the cumin adds a slight punch.

Tomato and Onion Cumin Salsa

Ingredients:

Olive oil for cooking

1 yellow onion, diced

5 cloves garlic, diced or pressed

5 or 6 tomatoes, diced

About 1 tablespoon cumin, use your own taste to guide you on the amount

salt and pepper to taste

Directions:

1) Heat oil in a pan, add the onion and garlic, cook until tender

2) Add the tomatoes, cumin, salt, and pepper. Cook until the tomatoes are soft

3) Serve with chips or on a taco.

Lavender and Tomato Chicken Cutlet Salad

Today we decided to try out a Chicken Cutlet Salad using lettuce we grew in our own garden.

Lavender and Tomato Chicken Cutlet Salad

Lavender and Tomato Chicken Cutlet Salad

Chicken Cutlet Salad

(Note, you can try this recipe hot or cold. We tried it hot, which was…interesting. For a cold salad, you’ll have to prepare everything and chill it before you serve it, so allow more time.)

Ingredients:

2 chicken breasts

5 or so tablespoons of balsamic vinegar

Herbs de Blanco

Herbs de Blanco is made in Blanco, Texas by my friend Tasha Brieger and available online or at Brieger Pottery in Blanco, Texas.

2 teaspoons of Hill County Lavender‘s Herbs de Blanco Spice Blend (Made by my friend Tasha Brieger, and available at DrHeathersHerbs.com) If you don’t have Tasha’s spice blend, you could make a mixture of your own. If you just want to use one herb you could choose basil, rosemary, or oregano.

salt and pepper to taste

4 or 5 tablespoons olive oil to cook the chicken in

1 0r 2 ripe tomatoes, diced

Homegrown tomatoes have so much flavor!

Homegrown tomatoes have so much flavor and color!

some diced red onion for the salad, if you like onions

You can cook the onion with the chicken, or have it raw on your salad, whichever you prefer.

You can cook the onion with the chicken, or have it raw on your salad, whichever you prefer.

 

enough salad for two salads

Fresh salad from our garden made this even more enjoyable.

Fresh salad from our garden made this even more enjoyable.

Directions:

1) I diced the chicken and tossed it with balsamic vinegar (save 1 tablespoon for later), Herbs de Blanco, salt, and peper.

Herbs de Blanco is a nice light spice blend for cooking chicken.

Herbs de Blanco is a nice light spice blend for cooking chicken.

2) Heat the olive oil in your pan, add the chicken, cook until the chicken is fully done. You can choose to add the onions and cook them with the chicken if you would like, or you can save them to eat raw on your salad later.

Cook the chicken until its well done.

Cook the chicken until its fully done.

3) Add at that tablespoon of balsamic vinegar you were holding back, the tomatoes, and some salt and pepper to taste. Cook the tomatoes until they are tender, but not mushy.

4) Arrange your salad greens on the plate, add the onions if eating them raw, the tomato mixture, and the chicken.

Lavender and Tomato Chicken Cutlet Salad

Lavender and Tomato Chicken Cutlet Salad

 

 

Corn and Tomato Salsa

This recipe is really easy.

Tomato and Corn Salsa

A great cold tomato and corn salsa

Dave and I came up with this simple corn and tomato salsa.

1) We boiled some local homegrown corn from the farmers’ market and cut the kernels off the cob.

2) Mix equal parts tomatoes with the corn, about 2 cups each.

3) Add salt, pepper, and cumin to taste

4) Get some chips or a taco and start spooning it on!

Southern Tomato Gravy from Scratch

 

This recipe is so simple! You can have tomato gravy made with little prep in little as twenty minutes!

This recipe is so simple! You can have tomato gravy made with little prep in little as twenty minutes!

I have always enjoyed southern tomato gravy, though I must admit, it is very difficult to find someone that makes it from scratch and not from a can. Mostly it can come out tasting like tomato soup. With this tomato gravy, that’s not the case. I did everything from scratch, even the biscuits.

Ingredients for homemade tomato gravy from scratch:

4 tablespoons bacon drippings (I used olive oil, you could also use butter)

4 tablespoons all purpose flour

2 garlic cloves

2 cups room temperature milk (I used whole milk)

6 or so ripe tomatoes, diced

salt and pepper to taste

 

Directions:

1) Heat bacon drippings, butter, or oil in a pan on medium heat

2) Add flour and whisk continuously until lightly browned (It will look somewhat brown to you from the beginning if you use olive oil or bacon drippings).

The beginning of tomato gravy resemble a runny pancake- keep whisking continuously to avoid making a pancake!

The beginning of tomato gravy resemble a runny pancake- keep whisking continuously to avoid making a pancake!

3) Add milk, blend, and bring to a boil

4) Add salt, pepper, and garlic

5) Reduce heat, add diced tomatoes

6) Cook until the tomatoes and the flour mixture blend together and the tomatoes are softened.

7) Serve hot on homemade southern biscuits.

Biscuits look naked without tomato gravy!

A true southern brunch requires tomato gravy.

A true southern brunch requires tomato gravy.

 

Baked Italian Bread with Cheese, Basil, and Tomatoes

 

Baked Italian Bread with Tomatoes, Basil, and Provolone Cheese

Baked Italian Bread with Tomatoes, Basil, and Provolone Cheese

Baked Italian Bread with Cheese, Basil, and Tomatoes

Ingredients:

2 or 3 tomatoes

1/2 a loaf of Italian bread, or any loaf of unsliced bread

4 slices of the cheese of your choice (We chose provolone)

Fresh Basil

Directions:

Any round loaf will do for this recipe.

Any round loaf will do for this recipe.

1) Cut your loaf in half, then slice it down the middle like so (We chose to use half the loaf to feed two people, and save the rest of the loaf for another date):

Slice the Bread in the middle open faced.

Slice the Bread in the middle open faced.

2) Slice your tomatoes thinly. Use a bread knife with a serrated blade instead of a straight blade. A serrated knife will cut a tomato better, while a straight blade will squash your tomato (unless it is really ripe). Layer the tomatoes onto the bread.

Line the thinly sliced tomatoes on the loaf.

Line the thinly sliced tomatoes on the loaf.

3)  Here’s where we learned our lesson-The first time we made this, we put the cheese on and then the basil. Instead, put the freshly cut basil under your cheese and not on top like we did. This will keep your basil from browning so heavily in the oven.

This was also a great idea from Muffin, since we got to use our overly populated basil from our garden.

This was also a great idea from Muffin, since we got to use our overly populated basil from our garden.

Line your loaf with tomatoes, then basil, then cheese to keep the basil from burning like ours did.

Line your loaf with tomatoes, then basil, then cheese to keep the basil from burning like ours did.

4) We toasted our bread in the toaster oven on the “toast” setting until it looked like the cheese was nice and melted. You can do it in the oven, and just keep an eye on it like we did.

Yummy!

Keep an eye on your bread to make sure you don’t burn it.

 

5) Enjoy!

This recipe comes from our friend Muffin. Thanks for such as tasty dish, Muffin!

*Muffin suggests trying it on a tortilla as well. She likes it better served that way.

 

Strawberry Pie

Just in time for the 4th of July, here’s Jo Bailey’s Strawberry Pie!

Ingredients:
1 9″ pie shell, baked (I baked mine in the toaster oven. Cover your pie shell with foil when you bake to avoid burning the crust.)
1 quart fresh strawberries
3 tablespoons cornstarch
3/4 cup sugar
1 cup water
whipped cream

Directions:
1) Jo says to crush 1 cup berries with a potato masher, but I just sliced mine I couldn’t find the masher. Regardless, you want to make the surface area of the berries larger so they can cook easier. After crushing or slicing, cook with water for 2 minutes.

2) Blend sugar and cornstarch first, then add to berry juice (Jo says you can strain the pulp at this point if you want it to be prettier, but I didn’t do it for my pie I made here).

3) Cook over medium heat until the glaze is thick and clear.

4) Spread a small amount of glaze in pie shell. Arrange remaining berries on shell.

5) Add rest of glaze.

6) Chill 3-4 hours.

7) Top with whipped cream.

(Dave got the first piece and was super excited.)

Hope you guys enjoy! Don’t forget to visit us at the farmers’ market soon!

Weekend Waffles

Dave enjoying some weekend waffles

Weekend Waffles

Weekend Waffles:

2 cups all purpose flour
1/4 teaspoon salt
4 teaspoon baking powder
1 3/4 cup milk
2 eggs
1 tablespoons sugar
1/2 teaspoon vanilla

Mix all ingredients together. It’ll be a little bit lumpy.

Pour 1/2 cup of battle on each side. Cook 8 minutes or less.

Golden brown will take 8 minutes on our griddle. Later when Dave started helping me the waffles got more and more blond and were in for about 4 minutes, but still cooked.

I suggest using a spray olive oil in between waffles to eliminate sticking.

Using plastic tongs to remove the waffles and never a fork. You don’t want to use metal on your Foreman Grill.

I like this recipe a lot because it tastes more like a real waffle and not just waffles made from left over pancake mix. This however, is not a traditional waffle recipe. The waffle iron makes the waffles crispy like a waffles should be, but traditionally waffles are made with oil and eggs to make them crispy. In traditional recipes you make waffles with egg yolks and the whites are beaten and added just before cooking on the griddle. This makes the waffle batter foaming and the result is a waffle, which is crispy and more airy than heavy pancakes tend to be. I think I’ll explore this idea a little more in the future, but for this weekend this recipe will do just fine on this grill.

Perfect Weekend Waffles

 

Butter Braised Daikon Radish


A local farmer stopped by my office this week with two huge daikon radishes. Without the use of the internet, but through Mark Bittman’s How to Cook Everything I learned that radishes could be cooked stovetop in butter. Try as I might I couldn’t find a recipe for daikon radish in his book, but I know it has to be because I’m the one that was mistaken. His book iswonderful, and worth more than the $10 I paid for it.

I modified another veggie dish and came up with this:

Butter Braised Daikon Radish:

I peeled, sliced and then diced the radish into bite size skinny pieces.

Warmed 4 tablespoons of butter and 1 tablespoon of coconut oil in a saucepan.


Once the butter got warm enough I added the radish, cooking them for several minutes until they all seemed to be coated with butter and some even appeared translucent.

After about 5-7 minutes on medium heat I added 1/4 cup of water, 1 tablespoon or so of balsamic vinegar and some salt. That’s it. I let it cook some more until most of the pieces were tender and translucent.

Dave, my husband, who doesn’t even like radishes gave it a thumbs up. The taste was interesting, it had almost a sweet and spicy taste to it with a kick and without the messy orange sauce.

Enjoy :)