Month: November 2019

Mom’s famous spaghetti and meatballs….

Mom’s famous spaghetti and meatballs….

What truly makes a good meatball? I think inquiring cooks would like to know… My mouth is watering right now thinking of my mom’s famous spaghetti and meatballs. It’s one of those meals you always come home to eat. It’s the one that feels so 

How to make your frozen pizza night even better…

How to make your frozen pizza night even better…

Tonight was one of those nights, when a frozen pizza was a must! With thanksgiving days away, and a blizzard coming within hours, my shopping cart was plump with ingredients for way too many dishes. Unfortunately, dinner wasn’t one of them. Well, I guess I 

Hearty homemade black bean soup with quinoa

Hearty homemade black bean soup with quinoa

How can you go wrong with a black bean soup made from scratch? Made with a bag of dried beans, homemade vegetable stock, onions, tomatoes, and peppers. And a squeeze of lime and lots of cilantro. Then just enough quinoa is added to make this a hearty one.

This recipe is definitely a family favorite!!

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The veggie stock can definitely be substituted for store-bought if needed. Or make the stock ahead of time, and freeze it so it’s ready for making this soup!

Let’s get started…

You must plan ahead with this meal. You’ll have to soak your dried beans overnight. Before you go to bed, dump your beans in a big bowl and add water to cover your beans.

They should look like this in the morning
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What you’ll need for your vegetable stock:

•1 onion

•1 leek

•4 carrots

•4 celery stalks (leaves ok)

•Stockpot

•Water

•1 bay leaf

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What you’ll need for this soup:

•1 bag of dried black beans

•1 yellow onion

•2 peppers (Red & Yellow)

•1 jalapeño (remove seeds)

•fresh tomatoes 1/2 cup

•3 cloves of garlic

•Olive oil

•1 bunch of cilantro

•1 lime

•Chili powder

•Cumin

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Top your soup with:

•Cheese – We love it with queso fresco

•Cilantro

•Avocado

•Green onions

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Making the Vegetable stock:

Grab your stockpot and fill it with a 1 quartered onion, 1 leek, celery stalks, and carrots, and 1 bay leaf. Fill up your stockpot halfway. Roughly 10-12 cups. Cook on low for 1 1/2 hours. When it’s done you will need about 8 cups of it for your soup.

Vegetable stock

Making your black bean soup:

Start by prepping your onions, peppers, and garlic. Dice them up and put them on a plate.

Grab your other pot (big enough to hold 8 cups of soup) and add olive oil to sauté your veggies. Start with onions and add a dash of salt and pepper with each one you add. Then add diced tomatoes. I used frozen ones from the garden roughly 1/2 cup.

Dump your beans in a strainer and rinse them. Then add them to your sautéed veggies.

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Now it’s time to add your vegetable stock. I poured the stock through a Chinois strainer, measured 8 cups, and added it to the pot.

Let it cook on low for 2-3 hours. Then use a stick blender, stick it in your soup, and blend on low until you have some beans and some liquid—a good balance.

Now you’re ready to add your seasoning. Add 1 1/2 teaspoons of cumin and 1 1/2 teaspoons of chili powder. And add a dash of salt and pepper and a pile of cilantro.

Your beans should be soft at this point. Continue to cook on low. Add 1/4 cup quinoa and continue to cook for another hour on low. Adding salt to taste and a squeeze of half a lime. And another pile of cilantro. You’ll know when it’s ready!

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We topped ours with queso fresco and cilantro

I hope you enjoy this soup just as much as us!

Bon appétit,

❤️April

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Food and memories…

Food and memories…

Since Thanksgiving is right around the corner, I’ve really been thinking about food and how it creates memories. It’s fun to think back at Thanksgivings throughout the years. The ones from childhood, and growing up. And the ones with my husband’s family. And those thanksgivings 

Companion planting with tomatoes

Companion planting with tomatoes

It’s fun to sit and reflect on our last growing season. The good and the bad. This year we really focused on companion planting, and I feel like it made a difference in our garden. One thing we really noticed was our basil. Our basil 

Roasted chickpea, sweet kale and red quinoa wrap with homemade oven fries

Roasted chickpea, sweet kale and red quinoa wrap with homemade oven fries

I guess it’s another meatless meal. Not intentionally but I’m cooking with the ingredients I already have. Good thing my husband had some meat for lunch today lol.

Roasted chickpeas actually sounded really good to me today and pairing it with my favorite salad mix and red quinoa = a win!

I thought of making a grain bowl for dinner. But I felt like we needed something more substantial, so I created a wrap using a flour tortilla. And for our side homemade oven fries.

What you’ll need:

•1 can of chickpeas

•1 cup of red quinoa

•1 pack of sweet kale mix (from target)

•3-4 Russet potatoes

•Olive oil

•Salt and pepper

• 1 pack of flour tortillas

•2 lemons

•Honey

Roasting your chickpeas:

Open your can of chickpeas, wash and drain in a strainer.

Place them in a bowl and drizzle with olive oil, honey and the juice of 1 lemon. And add a dash of salt and pepper. Toss on sheet pan minus the liquid left behind. And cook at 350 degrees for 20-30 mins until crispy and golden.

The end product…Roasted chickpeas

Oven fries:

Wash and dry 3-4 Russet potatoes. Place the potato on its side and cut it into 1/2 inch slices then cut them into the width you’d like for your French fries leaving the skin on. Place on sheet pan. Drizzle with olive oil (don’t be shy it’s prevents them from sticking) and salt and pepper. Toss them arrange them on the cookie sheet so everyone has a place. Cook at 350-400 degrees for about 45 mins. I cooked the chickpeas and oven fries at the same time. My fries took almost an hour. I think increasing the heat will speed things up.

The end product….Oven fries

Red quinoa:

Quinoa is kind of like cooking rice. One cup of quinoa to 2 cups water.

Just like when I cook rice I always back off the water a bit. I use 1 3/4 cup water. With this quinoa I also used the juice of 1/2 lemon. Thinking that might give it some flavor? Also salt and pepper. Red quinoa in my opinion has a stronger earthy flavor. Different from the normal quinoa. I think it looks prettier but I maybe prefer the other variety.

So when you add your quinoa to the water, stir occasionally. When it starts to boil turn on low and cover.

I usually forget about it and after 20 mins open the lid and it’s done.

The end product. Taste it, it probably needs some salt.

Sweet kale salad mix:

This is my favorite. And I know it’s healthy.

Look at the superfood ingredients!!

Mix up a bowl full. The mix comes with dressing, 2 pouches (I used 1) and pumpkin seeds and dried cranberries. Toss some in. Then add your chickpeas and quinoa and mix together.

Now it’s ready for your tortillas or any wraps you have. I warmed mine up on the stove. Add any cheese if desired.

Definitely a easy meal if you had some items prepped before hand.

Easy and healthy,

Enjoy,

❤️April

Copyright 2019 -City Foodie Farm -All Rights Reserved

3 Cheese Tortellini with a Roasted Beet Salad

3 Cheese Tortellini with a Roasted Beet Salad

During the week I’m always looking for those easy meals. And honestly, meals I know my kids will eat. Tortellini and Ravioli are always one of my easy cards I pull out from time to time. Now, this roasted beet salad is something I really 

Meatless Monday Recipe

Meatless Monday Recipe

{Peanut Butter Stir Fry Noodles} I’ve always heard of this “Meatless Monday” concept and I like it!! I like it a lot. The thought of picking one day a week to go meatless is not only healthy but in the long run will save you 

Reuben pizza

Reuben pizza

If you made the reuben sliders this week chances are you have some leftover ingredients. Today my husband took those ingredients and magically turned them into a pizza. I left for a target run with my littles not knowing how it would turn out. But I could only imagine it was going to be as good as a real reuben sandwich, and I couldn’t wait to come home. Well, It was delicious!!

Just like our reuben sliders we added our bread and butter pickles. The added sweetness balances it just right. Truly a new taste of a reuben and I’ll welcome this dish again!!

How to make it:

Start with your rolled out pizza dough and add a thin layer of thousand island dressing. Then add a thin layer of sauerkraut, corned beef and sprinkle on mozzarella and swiss cheese. Cook at 450-500 degrees. When your pizza is cooling add your sweet pickles.

Yum,

❤️April

Copyright 2019 -City Foodie Farm -All Rights Reserved

Homemade pizza recipe

Homemade pizza recipe

Have you always wanted to make your own homemade pizza? I’ll show you an easy way to make your very own homemade pizzas. This pizza recipe is simple once you get the hang of it. All you need to remember is… if you want pizza 

Homemade pizza

Homemade pizza

Who doesn’t love pizza? It’s definitely a staple in our house. If we’re not at my kids favorite restaurant Punch Napoleon (Wood fired pizza) we are making it at home. We used to order a lot of delivery when our kids were younger until we 

Meal planning

Meal planning

With this cold weather I have meal planning on my mind. This is the time of year when cooking can be fun. Things slow down and with the holidays coming up you really try to hold on to every little cent.

Let’s be honest, I am terrible at meal planning. When I go to sit down and plan, I always struggle with picking the meal and then for what day. Maybe it’s because I hate committing. Or maybe it’s because I operate based on my feelings. Can anyone else relate? Seriously, I could have one thought or plan for a meal and totally change it last min. I know meal planning works for some people and can save your family a lot of money. But don’t get discouraged to try it if your like me.

One idea is every week write down a few meal options and be willing to mix and match when needed. We all know things can come up and being flexible is key. Don’t let it discourage you. In the long run cooking at home will not only save you money but be a benefit to your family.

If you have any Meal Planning advice please share,

❤️April

Copyright 2019 -City Foodie Farm -All Rights Reserved

Cauliflower Tacos topped with a sweet and spicy slaw

Cauliflower Tacos topped with a sweet and spicy slaw

I love making cauliflower tacos! Especially cauliflower tacos topped with a sweet and spicy slaw. I really enjoy cooking with cauliflower. It’s a great substitute for chicken. If you’re looking to incorporate more meatless meals into your meal plan, cauliflower is a great vegetable to 

Reuben sliders

Reuben sliders

I love Reubens and my favorite part has got to be the sauerkraut. These little guys are delicious and super simple to make. Great for a meal during the week or on game day. What you’ll need: •1 bag of dollar buns (any small slider 

The love of cooking

The love of cooking

Some say your born with it. Others may say they were surrounded by it as a child. Or maybe you just had no choice but to learn how to cook to survive. Or possibly it could of been created by watching Sunday morning cooking shows on channel 2 as a young child. I just might know someone where that statement is true….

For me, I would help my mom here and there growing up and attempt at cooking a meal, but my love for cooking really didn’t start until recently.

My husband always did the cooking. I watched him and helped when I could. I must of packed some knowledge away somewhere in my brain that I pulled out later. We would laugh because my specialty was making burritos. You know the kind with beans and cheese in a tortilla and then cooked in the microwave. I actually lived on them growing up! And that is why he always did the cooking. But that has changed. It changed when I found the time to learn.

My husband had a great opportunity with work, so It was time to make a change for our family. A change we had been planning and dreaming of for awhile. So after 16 years in the corporate world I said goodbye. My work was now taking care of my family. That is when my love for cooking began, and I’m so happy I was able to find it!!

CityFoodieFarm

When did your love for cooking begin?

❤️April

Copyright 2019 -City Foodie Farm -All Rights Reserved

A change of season is so refreshing…

A change of season is so refreshing…

Another growing season has come to an end. With all the added work in the yard this year, I am welcoming the season change. Plus fall in MN is just beautiful!! I believe growing flowers in your yard can benefit your vegetables too! This year 

The Journey Begins

The Journey Begins

Thanks for joining me! Good company in a journey makes the way seem shorter. — Izaak Walton

Today feels like a chicken noodle soup day…..

Today feels like a chicken noodle soup day…..

Fall is when things slow down for me, no gardens to tend to, and a daily cup of tea is needed! Things do indeed slow down, until the rush of the holidays. For now, I’m savoring that tiny little window.

One of my family’s favorite meals is a hot bowl of homemade chicken noodle soup. Or, as we call it Grandma Anne’s soup. What a perfect way to start my blog, and honor this wonderful woman, who we sadly lost last October. We call it Grandma Anne’s soup because, it was a soup she made my husband when he was little. We make ours a little different, but we carry it on using her homemade noodle recipe. With every slurp, we remember her. And surprisingly, my daughter (the vegetarian) will still eat this. Maybe it’s because it’s Grandma Anne’s soup.


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I’ll teach you how to make this delicious homemade soup. Soon this will be warming your belly too!!

What you’ll need for your stock:

•One stockpot to hold all your ingredients

•1 frozen rotisserie chicken (Rotisserie chickens can be used for a meal and then frozen for future stock)

• 3 large carrots, 1 onion, 1 leek and 3 stalks of celery -cut in half

Now add your water. Make sure the water covers your ingredients. Approximately 16-20 cups of water

Set on low. You can keep your lid on or off. I usually will leave it on but leave a little gap to let steam out.

Your stock needs time to cook so set it and forget it for many hours…A good window approx 10am to 4pm? Or if your in a pinch you can add less water =shorter cook time.

You can prep your ingredients ahead of time, or wait until your stock is ready. But this is what you’ll need for your soup….

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Your ingredients diced up. 1 onion, 1 leek, 3 stalks of celery and 3 carrots


After hours and hours of cooking on low,

your stock is ready

Now use a kitchen tongs, and remove everything.

Having a garbage bag nearby is really handy.

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Get ready to sauté your vegetables.

Add olive oil to the pan,

start with your onions, add a dash of salt, saute.

Then add the rest of your veggies, saute until soft.

Now it’s time to add your stock

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Now pour your liquid through your strainer.

I really recommend a Chinois strainer. Chinois is pronounced shin’-wah.

It’s a great strainer for making stock. It’s a fine mesh strainer, it will collect all the little particles that can make your stock cloudy.



Once your stock is added,

you’ll need to start making your homemade noodles.

What you’ll need:

1 egg
1/2 tsp salt
2 tbsp milk
1 cup flour

Now, mix all the ingredients together.

If you find it’s too dry, just add some milk.

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When I’m rolling dough,

my little one is always right there requesting a piece to play with.

Once it’s rolled out, cut into strips.

Ta-da….your noodles are ready

Add your noodles and season with salt and pepper.
Don’t be shy, the salt will make your soup come alive!!
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Bread and salted butter is a great addition to your meal

I think she enjoyed it!! I hope your family does too!!


Enjoy,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved