Posts Tagged ‘Tsp’

How to Make a Simple Goats Milk Cheese

Monday, August 31, 2015

I came home this evening after a long day at work and a late lunch, not really feeling like a full blown dinner. But, I knew I had to eat something…to sustain me through the second half of my day – the farm half.

After changing into work clothes, feeding and watering the chickens, collecting eggs and bedding everyone down for the night, the outside world had turned tar black. I headed back into the house to figure out dinner.

Once I opened the fridge the meal came together rather easily. I had an Asian pear from one of the espaliered trees planted earlier this year, goat’s milk I had gotten from my friend Sandy, a few left over herbs from a previous ambitious dinner menu, and a loaf of 5-minute rustic bread I had made the night before.

There it was – dinner – bread and cheese and fruit. Read the rest of the story »

Souper Sunday Afternoon

Friday, December 17, 2010

soup recipes

The predicted storm did not materialize over the weekend, but the weather was still cold enough to enjoy a roaring fire all day long. It was a lazy Sunday afternoon with the wind billowing outside and grey clouds hanging low enough you felt like you could reach up a grab them. It was one of those days when you spent more time inside than out.

Weather like this cries out for food that’s warm and soothing. It calls out for a steaming, bubbling pot of soup; the kind that fills the house with aroma of herbs and spices; vegetables and meat.

When Brianne was younger I would send her to school with a thermos of piping hot soup almost every day of winter. It became the running joke in our house that “mom could make soup out of anything” and it wasn’t far off. Give me a leftover chicken carcass or a doggie bag of beef from a recent restaurant trip, along with a few veggies from the fridge and a small amount of pasta, rice or barley from the pantry and I could whip it into a steaming, hearty pot of soup, perfect for two.

We still eat a lot of soup during the winter months, transformed from a variety of leftovers or created from ingredients in our pantry. But, our creations are a bit more elaborate as our tastes have changed and our desires for more exotic creations have grown.

So, if old man winter gives you the cold shoulder fend him off with a simmering pot of soup. Paired with a salad and a warm loaf of homemade bread smothered in butter, you have the perfect cold day meal. Tonight’s soup…

Pasta Fagioli

Pasta e fagioli

2 pounds – ground beef
1 each – onion, chopped fine
3 each – carrots, chopped fine
4 each – stalks celery, chopped fine
28 oz – diced tomatoes, undrained (canned or homemade)
16 oz – red kidney beans, drained (if using dried, soak overnight)
16 oz – white kidney beans, drained (if using dried, soak overnight)
30 oz – beef broth (canned or homemade)
3 tsp – oregano
2 tsp – pepper
5 tsp – parsley
20 oz – spaghetti sauce (canned or homemade)
8 oz – small shell pasta

Brown beef in skillet; drain fat and add to crock pot. Add all remaining ingredients, except past to crock pot and cook on high for 5 to 6 hours. During last 30 minutes add pasta. Makes 12 servings. Top each bowl with parmesan cheese if desired.
Serve with warm focaccia bread and salad.
This is a great recipe for using up that chicken carcass.

It’s amazing how much meat is left on a carcass when it’s cooked down. Before starting, put carcass in large pot and cover with water. Bring to a boil and turn heat down to simmer for about an hour. Remove carcass and place on a cutting board to cool. Reserve 4 cups of broth, remaining can be ladled into freezer containers for later use. When carcass has cooled, pull off as much meat as you can. The recipe below is based on 2 cups of meat.

Greek Lemon Chicken Orzo Soup

4 cups – chicken stock, or 14 ounces of canned broth
2 cups – chicken, chopped into bite-sized pieces
3/4 cup – orzo pasta
2 eggs
Juice from 1 large lemon (or to your personal preference)
Coarse salt and ground pepper to taste
Italian parsley

In a stock pot, combine 1 cup of water and broth, bring to a rapid simmer, add orzo and cook according to package directions. Add chicken to pot. In medium bowl, whisk together eggs and lemon juice. Whisking constantly, slowly pour 1 cup hot broth into egg mixture, immediately whisk egg mixture into stock pot. Season soup with salt and pepper, garnish with parsley. Makes 2 large servings.
Serve with warm pita and hummus, and a salad of lettuce, red onion, tomato, Kalamata olives and Feta cheese with Greek dressing.

Creative Commons License photo credit: jessicafm and recipegirl

Creative Commons License photo credit: randomcuriosity

Pumpkin Butter Crumb Squares

Friday, October 22, 2010


Rarely do I use boxed cake mixes, but when I ran across this recipe at a tasting a few years ago I knew I had to make an exception. The moist cake combined with the luscious creamy pumpkin butter makes it well worth the fudging. And, with your own homemade pumpkin butter it will be even better!


  • 1 box yellow cake mix
  • 1 3/4 cup homemade pumpkin butter
  • ¼ cup chopped pecans
  • 3 large farm fresh eggs
  • 1 Tbsp flour
  • ¼ cup sugar
  • ¾ cup butter
  • 3 Tbsp milk
  • 1 Tsp cinnamon


Heat oven to 350 degrees.

Measure out and reserve 1 cup of cake mix.

Mix remaining cake mix with ½ cup melted butter and 1 egg. Press mixture lightly into the bottom of a 13×9-inch baking pan.

Mix pumpkin butter with remaining 2 eggs and 3 Tbsp of milk; pour over cake mixture in pan.

Mix reserved cake mix, 1 Tbsp of flour, ¼ cup sugar, ¼ cup of soft butter, pecans and 1 Tsp of cinnamon to a crumble. Crumble or sprinkle over top of pumpkin layer.

Bake for 35 to 40 minutes. Cool, cut and serve.

To make this seasonal dessert even more delectable top with a dollop of fresh whipped cream mixed with pumpkin pie spices. Yum!

Fall Begins

Thursday, September 23, 2010

Fall begins Leaves
This morning was dark and chilly, and the fog hung low over the farm like a vale. The temperature was in the low 40’s here. It was the first morning that I needed layers of thermals and sweatshirts and warm gloves to do the morning chores. It was the coldest morning so far, and when I exhaled my breath swirled up into the dim morning light like smoke out of a chimney.

Brianne is on a senior class retreat up in the mountains, so feeding falls to me. I scooped out grain for the lambs; it made a loud crashing noise in the quiet morning as it hit the metal feeder. The hens were already cackling to be let out, but not this day. I threw hay to the lambs and gave a bit to the rabbit. Dutch ran from barn to corral and back again, trying to keep up. He’s always with me when I’m outside.

I spent a few minutes in the barn just watching the chickens scratch the ground and the lambs vie for the best feeder space. I smiled as if I had won the lottery. I could smell the damp compost and freshly turned earth as I walked the farm in the cold mist. Mornings like these are like being in heaven (I think). When all were fed I went inside to fix a pot of tea. I was greeted by the faint scent of the pumpkin spice bread I made last night. Hot tea and warm bread oozing with butter, can morning get any better?

The fog will not last today, but the season will go on.

Yesterday was the Autumnal Equinox, but today is the first day of fall. I am a happy farmgirl!

Pumpkin Spice Bread

½ cup butter, room temp
1 cup light brown sugar
2 eggs, fresh
1-1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp pumpkin pie spice
1 cup pumpkin puree
½ cup apple sauce
½ cup pecans, chopped

Preheat oven to 350.

Cream butter, sugar and eggs.

Sift the dry ingredients and combine with butter mixture. Mix well, but don’t over mix. Add pumpkin and apple sauce; stir well. Stir in nuts and pour into a buttered loaf pan. Bake 1 hour or until toothpick inserted comes out clean. Turn onto rack to cool.

Creative Commons License photo credit: kardboard604