Farmer’s Grub Soup
- Celery (3-4 stalks … or more, if you like)
- Carrots (3-4 or more, if you like)
- Onions (1-2)
- Potatoes (2-3 depending on size)
- Pot Barley
- Vegetable stock (dry or liquid)
- Chop vegetables so they are all the same, bite-sized pieces.
- In a big soup pot, add all ingredients. You’ll want aprox. 4-6 cups of liquid (enough to keep vegetables well covered … they should be “swimming” in the liquid/stock). Follow instructions on package of vegetable stock, if using dry.
- Bring to a boil over high heat, and then reduce heat to low and simmer with lid on.
- Check soup every 15 mins and stir.
- After aprox. 40 mins, check soup. If everything tastes cooked (barley isn’t chewy), the soup is done.
Serve with parmesan soup for all 4 food groups!!!
- Cabbage (red or green), finely sliced
- Carrots, grated
- Finely slice cabbage (can use green or red) and grate carrots. Do as much as you think you’ll eat.
Ingredients for vinaigrette:
- Juice and zest from 1 lemon
- Juice and zest from 1 lime
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
Directions for vinaigrette:
- Whisk all ingredients together in a large bowl
- Let stand for 10 minutes before using
Roasted Sweet Potatoes with Green Beans & Almonds
- Sweet potatoes (approx. 1-2/person)
- Green beans (approx. 6-10 beans/person)
- Package of slivered almonds
- Olive Oil
- Garlic powder
- Black pepper
- Sugar (white or brown)
- Heat oven to 425 F
- Peel and cube the sweet potatoes.
- Toss in olive oil. Sprinkle black pepper (generously) and garlic powder.
- Lay flat on a roasting pan. Cover with tin foil if you want them to cook faster.
- Check potatoes in 30 minutes – if soft, they are done. If hard, give them another 10-15 minutes.
- Put oven on broil. Sprinkle roasted potatoes with sugar and broil for a few minutes (watch closely as they can easily burn). You want to get the tops of the potatoes to caramelize: turn a golden brown and get crispy.
- While the potatoes are roasting, wash & trim the ends of your beans.
- Brown your almonds in approx. 1-2 Tbsp of butter on medium heat. Cook until they become the right colour – watch closely and move them around in the pan a lot.
- Add your beans once the almonds are brown. Toss in the butter/almond mixture. Cover your pan for 5 mins – check to see if beans are cooked.
- Serve green beans lying on top of roasted potatoes.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the banana insides squishy and browning.
- 2-3 very ripe bananas, peeled
- 1/3 cup melted butter
- 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- Pinch of salt
- 1 1/2 cups of all-purpose flour
- Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
- In a mixing bowl, mash the ripe bananas with a fork until smooth.
- Stir the melted butter into the mashed bananas.
- Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
- Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
- Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren’t crumbly.)
See you next time!