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 This is a delicious beef barley soup because it uses oxtails or beef shanks. The marrow from the bones enriches the soup making it very rich and flavorful – the perfect soup for a cold day. It’s adapted from Barefoot Contessa How Easy Is That by Ina Garten.
1 tablespoon good olive oil
2 – 3 lbs beef oxtails or shanks
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
2 cups chopped leeks (2 leeks)
2 cups diced (1/2 inch) carrots (4 carrots)
1 cup chopped yellow onion
1 cup diced (1/2 inch) celery (2 stalks)
3-4 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearl barley
Heat the olive oil in a [...]
Continue reading Rich Beef Barley Soup
 This chili is really more like a stew – just full of chicken and lots of red and yellow peppers. It can be made with chicken breasts from the grocery store, but is really tastiest when roasted heritage* chicken is used. It’s a favorite at our house - delicious and healthy too!
*Heritage chickens are traditional chicken breeds that are raised over a longer period of tme than today’s factory raised chickens, and therefore develop more flavor (see Heritage Birds for Real Chicken Flavor).
8 cups chopped yellow onions (6 onions)
4 red bell peppers, cored, seeded, and diced (large dice)
4 yellow bell peppers, cored, seeded, and diced (large [...]
Continue reading Heritage Chicken Chili
 This is an easy, versatile, and flavorful chili that my Grandma used to feed Grandpa and four growing boys. She’d mix it together, and then let it simmer to develop flavor while she worked on other things. It’s versatile because you can use ground beef, venison, or turkey; or any combination depending on what’s available. And, you can vary the heat by using mild, medium, or hot chili beans, use more or less jalapeno pepper (either seeded or unseeded), and add chili pepper if desired. The condensed tomato soup gives it a slightly sweet base, so the heat of the other ingredients hits you slowly. I regularly make several different chili recipes, but this [...]
Continue reading Grandma’s Chili
 This soup was inspired by a soup I had at our favorite restaurant – I loved it, but they wouldn’t give me the recipe. So, I went home and came up with a soup that’s pretty darn close. If you don’t like spicy soup, you can leave out the chipotle altogether and it’s still very good. It’s best made with fresh sweet corn, but good frozen corn still makes a great soup.
4 large yellow onions, chopped
4 tablespoons unsalted butter
½ cup all purpose flour
1 teaspoon salt
½ teaspoon ground turmeric
12 cups good chicken stock
2-3 lbs. boiling potatoes, peeled & diced
1 chipotle chili [...]
Continue reading Chipotle Corn Chowder
 The good news is that we still have squash, potatoes, and beets in the root cellar from last year’s garden…….the bad news is I need to get busy using everything up. This recipe is a great one for using the squash, and although my husband doesn’t like butternut squash, he likes this.
4 lbs. butternut squash (approximate weight before peeling)
2 onions, peeled
2 apples
3 tablespoons olive oil
4 cups chicken stock
½ teaspoon curry powder
Salt and freshly ground black pepper
Scallions sliced thinly for garnish
Peel and seed the squash, and then cut the squash, onions, and apples into 1 inch chunks. Place them in a single layer on two baking [...]
Continue reading Roasted Butternut Squash Soup
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