Chicken Soup

Ever wonder why chicken soup seems to make you feel better? Well, my good friend Quinn over at balancedandbright.blogspot.com knows a LOT about Bone Broth and it’s healing remedies, check out her spread and front page cover of Edible Magazine (sorry if it’s not there anymore, Dec 2013), also on that link read all about Sage Mountain Farms, Phil is a great individual, please donate if you can to their kick-starter and help save this farm!

 

Ok so back to bone broth. Maybe the simplest way to get Bone Broth into your diet is to start by making a nice crock of …..

bone broth power

bone broth power

CHICKEN SOUP

1 whole chicken

2 carrots, cut up

1 large onion, peeled and sliced

1 clove garlic, peeled

1 stalk celery. diced

6 thyme sprigs

2 tsp Dry Dill

1 bunch Swiss chard or kale, shredded
6 parsley sprigs
1/2 cup peas
3 TBS chopped chives

1.This works best and safest in a crockpot. Cover the raw chicken (giblets removed) in water and 1/2 cup vinegar, let sit for 15 minutes

2. Rinse chicken, discard vinegar water

3. Roast chicken until the skin starts to brown, then place back into the crockpot and cover with pure water, and add in parsley, garlic, and thyme.

4. Simmer over low heat in the crockpot for 18 hours, skimming any foam and fat that accumulates on the surface.
3. Strain off the broth, and let the chicken carcass cool a bit to handle.
4. Remove the chicken from the bones and put the meat back into the broth.

5. In a pot on the stove with hardly any oil, saute the carrots, onions and celery, then pour those into the broth.
6. Add the chard, peas, chives, and dry dill
7. Season with salt and pepper to taste. The longer the mixture sits the better it tastes.
8. if you let it cool, any fat should surface to the top and be easily skimmed.

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MindBodyGreen has a simplified article on the healing benefits, whats and whys on Bone Broth, check it out (link above). But follow my recipe for the best benefits and most collagen and bone marrow goodness!

 

Um, also our pop-up was a sell-out and was SO much fun, will be getting some great pictures back soon and will post course by course. =)

 

Food Farm Pop-up Invite Jan 18th!

popup jan 2014This will the last event for this location, we are excited about the big move that Cups LJ will be doing very soon!

 

Join us for laughs, giggles, and delicious food. This is a once in a lifetime event, we schedule these randomly and only when we have something exceptional to offer.

Email chef@foodfarmsd.com for more info and to reserve your spot today!  Only 12 seats left!

Saturday, Jan 18th 6:15pm

 

Pumpkin Waffle Recipe

pumpkin waffIt is nearing the end of winter squash season in CA, I made this with my last pumpkin, but it would work with a blue kuri, acorn, kabocha, cheese, or cinderella pumpkin as well.

PUMPKIN WAFFLE

 

  • 2 C. AP FLOUR
  • 1/3 C. MAPLE SYRUP
  • ¼ cup granulated sugar
  • 1 tsp Baking Soda
  • 2 tsp cinnamon or pumpkin pie spice
  • ½ salt ( I use kosher)
  • 2 cups Pumpkin Puree (see below)
  • 1 egg, whisked to a little fluffy
  • 1 TB olive oil
  • 1 tsp Cream of Tartar (or can sub a dash of vinegar)

 

  1. Slice open pumpkin and roast in oven on a tray until tender
  2. Scoop out or peel pumpkin flesh when still warm (comes out like magic), and place into a food processor or blender and puree with the oil and maple until smooth, remove and place in a large bowl.
  3. In a mixer or same blender, whip the eggs and sugar.
  4. Combine dry ingredients in a large mixing bowl and whisk together.
  5. Stir in dry ingredients into pumpkin mix, then fold in eggs, alternating until mixed.
  6. Place in a hot waffle maker, and enjoy!

 

**We like to serve our with some candied pecans and a little butter

To GMO or not to GMO?

Have You Eaten GMO’s Before?  {Guest writer: Sandra Mills}

The abundance of GMO foods available have been raising a lot of questions among consumers lately. People want to know that the food they’re buying at their supermarket is safe to eat, and whether or not it is smart, safe or ethical to buy GMO products. Some people believe that GMOs are harmless and help with farm production, while others see it as unnatural and dangerous to both the people who use them and the environment. As usual, there are two sides to every debate

You may be cringing at the thought of eating something that has been genetically modified in a lab, chances are good that you’ve already eaten your fair share of genetically modified food. 90% of corn grown in the US has been genetically modified, and both cotton and soybeans have been modified for herbicide resistance. GMO producing companies like Monsanto argue that having a high volume of GMO products produces a higher crop rate and a higher quality crop. This means more food for the world and less blight.

On the other end of the spectrum there is a growing risk of health concerns connected with GMOs. Since the introduction of GMO foods there has been a huge increase in the amount of pesticides used in the US. These pesticides have been used to fend off super weeds like palmer amaranth that developed to resist GMOs and herbicides. These pesticides have been linked to various health conditions and have also been known to be damaging to the environment. Meanwhile the health risks of the GMOs themselves have come under scrutiny as tests have been shown to link them with liver conditions, as well as changes in other organs.

Whichever side of the issue you stand on, it’s important to be aware of the products you buy and the effects they may have on you or others. Keeping up to date on GMO news and knowing where your products come from is a good place to start: The Debate of GMO’s

GMO Pro-Con Infographic Link

GMOs-Pros-and-Cons

 

 

Thank you Sandra for shedding light on the subject of GMO’s!

 

Holiday Feast!

One afternoon of cooking is all you need for a feast to feed your family and friends. holiday feast

Fitting in time with all of my siblings and parents can be hard, we end up having multiple feasts to celebrate the season with various groups. I never serve the same thing twice, which means always testing new recipe ideas.

This dinner was with my oldest brother and his family. Here’s the menu and a little recipe for ya!

Herb & Smoked Paprika Roast Chicken with Gravy & Cranberry

Barley & Wheat Stuffing with parsley, tarragon, & pinenuts

Scalloped Potatoes

Honey-Balsamic Yams, Brussels, & Pecans

Half Whole Wheat Quick Rolls

Apple Pastry

_________________________________________

Honey-Balsamic Yams, Brussels, & Pecans:

1# Yams or Sweet Potatoes

1# Brussel Sprouts

1 cup Pecans (whole is best)

1/2 cup Honey

1 TB Oil

1/4 cup Balsamic Vinegar

2 tsp Salt

1 tsp Black Pepper

-Heat oven to 450F

-Clean the yams and cut into 2 inch chunks and lay into a large dish, approx 9×11 (glass or porcelain is best)

-Clean the brussel sprouts and slice in half through the root, put into same tray as yams, drizzle with oil and coat, then drizzle with honey, balsamic, salt, and pepper

-Cook in a very hot oven for 10 mins, then stir and toss the ingredients, place back into oven for 25 mins. (hold at this point to be transported/reheated)

-Toss again, and sprinkle pecans on cook for another 10 mins or until nuts smell cooked

-Served here around the bird.

yams and brussels

 

photo cred: Kim Orlando

 

Kabocha Seed Pesto

Kabocha or “green pumpkins” as some of my friends like to call them are sweet and hearty  Winter squash from Japan. Kabocha soup will blow your mind if you are a fan of butternut or sweet potatoes. The flesh is very dark orange and firm. The rind is hard to cut through so be ready for a good fight.

As always after making a soup or a curry with the flesh of the Kobocha we are left with seeds. Whipping up some pesto is my favorite thing to do with leftover seeds. We put this on tacos, serve it alongside hummus with naan, slather it on grilled cheese, and even dress pasta with it.

kabocha seed pesto

 

KABOCHA SEED PESTO

1 cup of Kabocha seeds

1 TB light oil

1 TB Salt

-Toss the seeds in oil

-Lay out seeds on baking tray

-Sprinkle with salt

-Roast at 375F for about 20 mins, or until the seeds are medium brown in color, very nutty, and dry (dry is key to remove the starchiness)

-Let the seeds cool for better pesto color

In a blender add:

1 cup Extra Virgin Olive oil

1 lemon- juice & zest

1 TB Black pepper, ground or milled

1 large clove Garlic

1/2 cup Parmesan cheese

1/2 cup Basil, fresh leaves about 5 each

1/2 tsp Dry Rosemary

2 TB water

All Kabocha Seeds & all their juices and salt

-Blend until totally smooth.

Enjoy.

Baked Squash Doughnuts

Ok, so I made some little donuts again…. and they are so good!!! Random farmers and friends are always dropping off goodies (fresh produce) for me when they don’t know what to do with it or have a surplus. It is heaven for me. These were made because I had a ton of some Israeli squash (look like a light zucchini, link to image here) and after making curry, quinoa patties, and pickling some, we still had a few left!

Link to the baked doughnut recipe: http://www.foodfarmsd.com/gallery/farm-dinner-4th/

or scroll down to the last post before this one.

glazed baked zucchini donuts

After letting the donuts cool a bit, I gingerly dipped them in this glaze and let them dry, I may have devoured a few as I went.

Brown Sugar Glaze

*to coat 24 mini donuts

In a small saucepan heat:

1/2 cup brown sugar

1/2 tsp salt

1 TB butter

1 TB coconut oil

-whisk til smooth and melted, remove from heat

Add 2 cups Powdered Sugar and whisk til smooth

 

 

 

FARM DINNER, 4th Course

4th & final course, dessert!

Baked Squash Donuts in cinnamon-sugar with Salted Carmel and Cream

DSC_8567We succeeded in using only what was from the farm for our produce, no supplements were added, and this baked doughnut was the perfect finish for a cool Summer evening dinner.

We could not have done this dinner so well without our volunteer chefs: Xoch & Geoff (and of course my adorable bearded husband gets a special shout out for always busting A)

Chefs

 

BAKED SQUASH DONUTS

*We used a mini doughnut pan, that yields 12 a batch

*This recipe makes 24 mini donuts OR 12 large

In a Blender add:

1/2 cup light oil (veg, grapeseed, or light olive)

3 Eggs

3 crook-neck squash or peeled zucchini (approx 1 1/2 cups) Rough chop

1 tsp Salt

1/4 cup Brown Sugar

2 TB Honey or Agave

-Blend well and pour into a big bowl, then add in:

1 tsp Baking Soda

2 cups AP Flour

1/2 tsp Nutmeg

-Stir and mix until there are no flour lumps

-Grease pans before placing batter in, only filling to right under the line/edge

-Bake in a 350F for approx 7 mins

-When still hot you can toss in a cinnamon and granulated sugar mixture OR let them cool, and then dip in melted butter then into the sugar mixture.

*We served then standing up with a blue mountain basil sprig holding them up through the center.

DSC_8571

herb en routes, point loma, ca

When the weather warms up and the days are longer, I am sure we will do much more dinners like this with Herb en Routes.

 

 

 

FARM DINNER, 3rd Course

 

3rd Course: BRESSE CHICKEN WITH MUSTARD AND WHITE WINE

-served with quinoa and fresh vegetables and sprinkled with amaranthDSC_8301Our 3rd course could not have come to be were it not for the GENEROUS donation of these special chickens. Jon of American Bresse, is simply amazing. Go visit him at the Hillcrest Farmer’s Market.

DSC_8527

A little history on the bird: Poulet de Bresse are a pure-bred French chicken, unaltered by time. The French lovingly refer to these pure white birds with blue feet and red crowns as the “King Chicken”, and are adamant that this is the way chicken should taste. In the 1890′s there was a bird sickness in France, wanting to save some of these King Chickens, some were sent off to French Canada to be bred. Many year later, Jon the farmer a retired USDA inspector bought some King Chicken chicks. After raising & breeding them here in San Diego County he is finally ready to sell them and share them with the world. Since these birds are no longer bred on French soil they cannot be called Poulet de Bresse, but rather are named American Bresse by Jon. (Just like Champagne isn’t truly Champagne without coming from…Champagne, France.) Supposedly this simple Farm Dinner (put on to raise money for this tiny urban farm), was the first time these gorgeous little American Bresse chickens had ever been served! I was truly honored to handle them.

The Bresse I received were younger and much, much leaner than that of their fully grown counterparts. They cook best in a slow and moist environment. Crockpot OR dutch-oven is best.

Wanting to be able to really taste the meat, I kept the preparation simple, and a little acidic.

This would also work with any young chicken, cornish game hen, or lean bird.

DSC_8556

BRESSE CHICKEN WITH MUSTARD AND WHITE WINE served with quinoa and fresh vegetables and sprinkled with amaranth

3-5# Bird, cleaned, guts removed

-Place the bird inside a crockpot breast side down (on high) OR if using a dutchoven heat on med-high add a little light oil with a high smoking point, and sear the breast side of the bird, then pull off heat.

Pour these items in pot with chicken:

1 cup White wine

2 TB red wine vinegar OR lemon juice

1 TB Butter

2 TB Olive Oil

2 cloves of Garlic, smashed and peeled

1 small onion, cut in chunks

3 TB whole grain mustard

1 Bay Leaf  (laurel)

1 sprig lemon-verbena and/or Thyme

1 TB Salt

-Cover with a lid, leave the Crockpot on high for 2 hours OR in dutchoven put in a 325F oven for 4 hours

-Reduce heat after respective times, and flip the bird breast side up.

-The skin will not crisp well on a lean small bird as much as a fatty large one so keep this in mind. When the chicken is done, the thigh meat should fall away from the bone effortlessly and should have light-pink to clear liquid running from it. (165F internal)

*We served with a light veggie quinoa and some amarath, extra salt may be added if needed and some of the juice (with aromatics removed should be used to sauce the bird)

DSC_8548

 

FARM DINNER, 2nd Course

2nd Course: Bean Cassoulet with Dill & Honeycomb Cornbread Croutonspicking dill

Above, I picked dill flowers and more fresh dill to wash and use on the plating right before service began-
DSC_8491Bean Cassoulet with Dill

1 cup Pinto Beans

1 cup Black Beans

2 Bay Leaves/Laurel

-Soak beans overnight or at least 6 hours in cool water.

In a dutch oven or crockpot add in order (heat pot first)

2 tsp Light Oil, such as olive, coconut, or grapeseed

1 onion, diced small

2 cloves garlic, minced or crushed

1 large Zucchini, or ANY squash, diced very small 1/4″

3 each Okra pods, diced small 1/4″

1 medium Eggplant, diced small 1/4″

1 tsp Curry Powder

2 tsp Ground Cumin Seed

1 tsp Salt

1 tsp Black Pepper

2 tsp Dry or fresh Dill

Soak Beans

3 cups of Water or vegetable stock

-In Crockpot: Cover with lid and cook on low until beans are tender

-In Dutch-oven: cover with lid and place in an oven at 350F

** Should take at least 3 hours, can take up to 8 hours.

-Add fresh dill and dill flower, check seasoning on salt and serve hot with croutons.