If ever you happen to be in the greater boston area visitor a farmers market and get herb de Provence goat cheese and put it on bread
Beef short ribs easily done
So here is how I threw beef short ribs together the other day
Beef stock and cream of mushroom soup to cover ribs
Six small white onions peeled
Ten small carrots scrubbed
Four cloves garlic peeled
Calliflower head for last hour
Salt pepper to taste
Throw it all in a crock pot for six hours the shred beef ribs and put back in crock pot and keep warm
I put it over mashed potatoes with celeriac (tastes awesome boiled and mashed together with butter)
ENJOY!!!!
Marinara easiness
So my new favorite way to make marinara sauce……throw quartered tomatoes on a crock pot ( about 4lbs ) and a couple cloves of garlic and bunch of basil. 10 hours on low in crock pot throw on blender or use immersion blender and enjoy!
Olive Chicken
Submitted from my friend MI in Arlington Ma
This is a very forgiving recipe. You can vary pretty much all the
amounts (in fact, I never measure anything). And last time I put the
onions and mushrooms in the bottom of the dish and the chicken on top
and just baked for a solid hour, instead of the process described
below… the result tasted just as good but made it super easy to
throw together.
OLIVE CHICKEN
1-2 lb chicken thighs with skin still on
1 cup pitted kalamata olives, sliced
1 cup pitted green olives, sliced
1/2-1 cup sundried tomatoes, sliced into 1/4″ strips
about 15 cloves of garlic, halved or sliced
1/3 cup red wine vinegar
splash worcestershire sauce (if you don’t have it, it’s not important)
teaspoons of basil, thyme, rosemary, or whatever herbs you happen to have
salt and pepper to taste (maybe 1/2 teaspoon each)
1 package (10oz) mushrooms, sliced
1 large onion or 2 medium onions, sliced (not diced)
olive oil
9×13″ glass baking dish
Rinse chicken and pat dry with a paper towel. Layer chicken in a bowl
with olives, tomatoes, garlic, vinegar, worcestershire, herbs, salt
and pepper. Cover with plastic wrap and let marinate in the fridge
for at least a couple of hours (all day or overnight is fine).
Preheat oven to 350. Spread a little olive oil in the bottom of the
9×13″ dish. Place the chicken so it’s all in one layer and fills the
dish, and pour the olives, tomatoes, garlic, and liquid over it fairly
evenly. When the oven is hot, bake for 30 min. During that half
hour, fry the onions and mushrooms in olive oil until they start to be transparent. At the half hour mark of the chicken’s baking,
take it out of the oven, add the mushrooms and onions on top of it,
and put it back in the oven for another 30 minutes. Serve with rice
or potatoes.
Avacados mac and cheese
This recipe was suggested by a great customer, she got it from a website that has other good recipes, highly suggest looking into……
twopeasandtheirpod.com
10 ounces dry elbow macaroni
2 cloves garlic, minced
2 avocados, peeled and pitted
2 tablespoons fresh lime juice
1/3 cup chopped fresh cilantro
Salt and pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
2 cups shredded Pepper Jack cheese
Salt and pepper, to taste
Fresh avocado chunks, for garnish, if desired
directions:
1. Bring water to a boil in a large pot. Salt the water and add in macaroni. Stir and cook until Al Dente, about 8-10 minutes. Drain and set aside.
2. While the pasta is cooking, make the avocado sauce by placing the garlic, avocados, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy. Set aside.
3. To make the cheese sauce, place butter in a small saucepan and heat over medium heat. When butter is melted, whisk in flour to create a paste. Whisk in milk until smooth. Stir with a wooden spoon until the sauce starts to thicken. Add in Pepper Jack cheese and stir until cheese is melted and sauce is creamy.
4. Place macaroni in a large bowl. Pour the avocado sauce over the macaroni and stir until well coated. Add the cheese sauce and stir until macaroni is coated and creamy. Season with salt and pepper, to taste. Serve warm. Garnish with fresh avocado chunks, if desired.
Note-the lime juice keeps the avocado from browning. The mac and cheese is best eaten the first day, but it is still good the second day. The pasta may turn slightly brown, but not bad. If you want a milder flavor, you can use Monterey Jack or White Cheddar Cheese.
Acorn squash heaven
So I have the great fortune to work at farmers markets in the greater boston area……..and right now acorn squash is the big thing. But thinking about cutting and deseeding it and then baking it……..between both jobs cooking is not what I want to do most of the time……..enter the crockpot! Just cut in half and deseed. Then take some really good sweet and savory herb mix (I use one that has nutmeg and lavender among ten other spices) sprinkle on top. Spray sunflower oil to coat inside of the crock pot and place these babies inside. Set for six hours and then walk away. Side dish done! Ps……if you scoop out and vacuum seal the yummy insides if freezes well.
In the beginning…,.,
So most of my days are spent selling meat at farmers markets, and having a blast with the other vendors. The rest of the time I clean houses for the elderly and disabled. Meanwhile I need to eat right which isn’t always easy, never mind figuring out what to cook. So this is a blog about recipes I create, recipes handed down, and recipes my customers (who have become my freinds!) graciously let me try. Every recipe will be mostly farmers market based, but do what your able. As long as it tastes good, well that’s all we can ask for. The only thing I ask of you is please support your local farmers market, we all thank you in advance!
farmgirlcooking 