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)
1. Chop vegetables so they are all the same, bite-sized pieces.
2. 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.
3. Bring to a boil over high heat, and then reduce heat to low and simmer with lid on.
4. Check soup every 15 mins and stir.
5. 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
1. 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:
1. Whisk all ingredients together in a large bowl
2. 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)
1. Heat oven to 425 F
2. Peel and cube the sweet potatoes.
3. Toss in olive oil. Sprinkle black pepper (generously) and garlic powder.
4. Lay flat on a roasting pan. Cover with tin foil if you want them to cook faster.
5. Check potatoes in 30 minutes – if soft, they are done. If hard, give them another 10-15 minutes.
6. 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.
7. While the potatoes are roasting, wash & trim the ends of your beans.
8. 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.
9. 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.
10. 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
1. Preheat the oven to 350°F (175°C), and butter a 4×8-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until smooth.
3. Stir the melted butter into the mashed bananas.
4. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.
5. 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.
6. 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!