Month: December 2019

Oatmeal Raisin Breakfast Cookies

Oatmeal Raisin Breakfast Cookies

What’s your favorite part of an oatmeal cookie? Mine is that hint of cinnamon you taste. So with this recipe, I made sure it had plenty of it. And I also included 2 different kinds of raisins. And let me tell ya, they are good! 

Chocolate chip muffins

Chocolate chip muffins

If your looking for a little sweetness in the morning, than these are your ticket! And don’t worry, no judgement here. It’s a muffin, right? These guys are perfect in the morning, or even if you need a little treat during the day. Kids will 

Pretty Roasted Carrots

Pretty Roasted Carrots

Imagine the taste of roasted carrots drizzled with a Tahini dressing, then topped with micro greens and dollops of goat cheese. Sounds delicious, right? Mmm…

This holiday, we were asked to bring a vegetable side dish to my sister in laws for our Christmas Day get together. Thankfully, my husband was the one in charge of that. He can definitely be the creative one, when it comes to putting dishes together.

I always know when he’s looking for inspiration, unlike me and using Pinterest. He usually pulls out some cookbooks. He came up with this dish after reading Salt Fat Acid Heat. If you haven’t read it yet, check out the series on Netflix. The cookbook is great for teaching you how to cook without a recipe.

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He finally decided on a dish involving roasted carrots. But the carrots had to be special. Not the kind you buy in a bag, but the pretty ones. The ones that are multicolored and with the green tops. They are not only pretty, but taste amazing by themselves. They are the exact ones, I would love to pick out of my garden…but remember right now, it’s winter. Thankfully we’ve got a Whole Foods near by….

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He also decided herbs and micro greens needed to be part of it too. And some Tahini dressing and goat cheese.

There was a little prep work involved before roasting the carrots, but after tasting them, they are worth the work!

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Shopping list for this meal:

  • 2 bunches of carrots with the green tops and 1 bunch of multicolored carrots with the green tops
  • Fresh herbs- Chervil, Mint
  • Micro greens- House blend, Arugula
  • 2 Lemons
  • Honey
  • Salt and pepper
  • Fennel pollen (optional)
  • Olive oil
  • Small log of goat cheese
  • Tahini
  • Cumin seeds
  • Red wine vinegar
  • Ground Cayenne pepper

Serves approximately 6

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Let’s get started!

First you’ll need to get your tahini dressing ready. And you can do this way in advance. And store in a mason jar in the fridge.

Tahini dressing:

Recipe slightly adapted from Salt Fat Acid Heat by Samin Nosrat. We used less cayenne and more water.

Ingredients:

  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • 1/2 cup Tahini
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 1/8 teaspoon ground cayenne pepper
  • 5 tablespoons water

Directions:

Put your cumin seeds in a dry skillet, over medium heat. Stir to ensure even toasting for approx 3 mins. When they start popping, remove from the heat. Dump the seeds in a mortar or spice grinder. Grind finely and add a pinch of salt.

Put your cumin, tahini, lemon juice, oil, garlic, cayenne and water in a blender until combined. Season with salt. Pour in a mason jar. Makes roughly 1 cup. This is way more than you’ll need for this recipe.

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Now prep your micro greens. Approx 1 cup micro greens, 2 tablespoons diced mint and 1/4 cup diced chervil. When your carrots are almost done roasting, drizzle your greens with olive oil and red wine vinegar to coat lightly. Season with salt and pepper. Do not do this ahead. If dressed too early your greens will become wilted and undesirable.

Roasted carrots:

Start by prepping your carrots. Wash, dry and peel your carrots and cut the greens off. Optional- We left about a half an inch of the stems on but not needed. It just looks pretty. Then slice each carrot in half. Add to the sheet pan and toss in olive oil, some salt and cracked pepper and a little fennel pollen (optional) then drizzle with honey.

Roast on 400 degrees for 30 mins. Then turn your oven up to 500 degrees for 5 mins to add some color. Then take them out and add to your plate. Drizzle with more honey, tahini dressing and top with micro greens and then dollops of goat cheese.

Drizzle back and forth with honey, then Tahini dressing

Now add your dressed micro greens and herb mixture

Then add your dollops of goat cheese

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And there you go….

Now do you understand why I call them Pretty Roasted Carrots? And they are so good! They would be perfect for any side dish. And could be made in the summer as a garden to table meal.

I hope you enjoy them too!

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

Sunday Morning Blueberry Pancakes

Sunday Morning Blueberry Pancakes

Sunday Morning Blueberry Pancakes are so good!! Sunday mornings are made for pancakes, and this Blueberry pancake recipe is definitely a special one. My husband hands down makes the best pancakes! They have a hint of cinnamon which makes them different from the rest. And 

Pork Egg roll on rice with a tamarind sauce

Pork Egg roll on rice with a tamarind sauce

Now you can have the taste of an egg roll without the mess of deep frying it. Imagine an egg roll without the wrapper served on a bed of rice, drizzled with a tamarind sauce. The perfect combo of a stir fry and egg roll 

On the fence about gardening?

On the fence about gardening?

Have you ever wanted to create a space to grow your own food, or a spot to grow flowers? I know, it seems like a daunting task at first. Especially if your not familiar with gardening. Maybe it’s something you start to dabble in, but back away for the shear thought of putting all this work into something that might not work out. Or, if you’ve had experience with stuff dying. I know exactly what your thinking. Been there many times….

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Have you ever bought a beautiful hanging basket only to have it die, and get crispy in a couple weeks. Man, I hate that! Then you over saturate it thinking it will come back to life? Yep, I’ve definitely done that! And thankfully sometimes it does work. But for those times it doesn’t, man that’s so disappointing. The money, the time, the dreams.

I can tell you right now, every single year is different. In my experience, It all depends on the weather. But we all know, the one thing to keep your plants alive is keeping them watered. If you can keep up with that, then you’ll see some success off the bat.

Treating your plants like your babies will also make them thrive. And when you start to see success in your garden, guess what…your plants will repay you in produce or a beautiful view. Your yard will not only be for you, but for others. You’ll start to see more bees, butterflies, and more insects. And more birds and critters will stop by for a visit. And that is a beautiful thing!

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Start small. It’s ok to dip your toes in a little and see if it’s for you. It just might awaken your soul. If your like me, and dealing with the snow. You have plenty of time to ponder the idea, or create a plan for spring. What do you have to lose…..

❤️April

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Sloppy Joes

Sloppy Joes

Sloppy Joes are really such an easy meal and loved by many. It’s one of those meals you feel safe making for truly any event. Who needs to use a can of Manwich or a seasoning pack when you can simply make Sloppy Joes yourself 

Cinnamon & Sugar Raspberry Muffins

Cinnamon & Sugar Raspberry Muffins

If you loved my last muffin recipe, then I think you’ll love this one too! But this time, they are made with fresh raspberries. These muffins are the perfect combo of a little sweetness and a little tart! This time, I was the early riser 

Growing in small spaces

Growing in small spaces

Well, of course I dream of someday living in the country with a huge vegetable garden and some chickens. The problem is I also love being close to the city. With endless amounts of amazing restaurants and shops close by, it would be hard to say goodbye. Sometimes it’s a little too convenient, but so welcoming.

I do like the challenge of growing what I can on my little plot of land. It isn’t much, just a small city lot. But I still feel like you can grow what you want, if you utilize what you have. The same concept goes for your house. Utilize what have. Who says you need something huge. For me, it has to be a place that is inspiring and somewhat magical. I guess that’s why I love old houses.

Long ago, we didn’t have much of a growing area. Mainly planted in pots on our deck. But that all changed when we cut down a tree on our side yard. It was a tree that always dropped truck loads of sticks every year. It just got to be too much. Thankfully our neighbor agreed it needed to go.

After the tree was gone it opened up our new vision for our growing area. We started small adding a couple raised bed planters from reused wood. After our first year, we discovered our love for growing vegetables and it grew from there!!

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Every year, it seems like we are adding another planter box or something we can plant in. We even created a upfront garden (garden in front of my front landscaping) it required a ton sod removal on my part. I was really hoping for a pumpkin patch in the front, but unfortunately no pumpkins. We didn’t stick to companion planting in that garden and we didn’t see much success. My guess is there was also an issue with the soil. Next year we’ll have to bring in some better soil.

That’s the thing with gardening. Nothing is guaranteed. Plant the seeds and hope they grow!! Right? I guess that’s the same with life.

Our current main growing area. But we do have gardens anywhere there is enough sun. So gardens pretty much consume our whole yard. And I love that!

If your thinking about adding a garden, just do it! Even if your limited on space. What do you have to lose? Maybe some stress relieving fun? A new found hobby or even some food to eat? I think that all sounds pretty great!

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

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Marshmallow, Coconut & Dark chocolate chunk cookies

Marshmallow, Coconut & Dark chocolate chunk cookies

These Marshmallow, Coconut & Dark Chocolate Chunk Cookies are so good! Who’s ready for some cookies? Me!! With both hands up… I guess I’m always ready for something sweet. If your a fan of dark chocolate, your going to love these cookies. They are so 

Crispy Chicken Tacos

Crispy Chicken Tacos

These Crispy Chicken Tacos are so good! Forget taco Tuesday. I would welcome these Crispy Chicken Tacos any day of the week. The chicken in these tacos is baked not fried. So this is a great healthy alternative to any fried chicken tacos. Are you 

Lentil Soup

Lentil Soup

I don’t know about you, but when It’s snowing it makes me want to hunker down and cook! It definitely feels like a soup day to me. I’ve been feeling a tad bit behind this year thinking about Christmas. I have bought some gifts for the kids, and hopefully they will stay hidden, until I find the time to wrap them. This is the week I need to get serious about Christmas. But for now, I’ve got soup making on my mind. Lentil soup that is…

With the snow, I’m going to use the ingredients I already have. Usually, I would use 1 leek in my vegetable stock, but today I’ll just substitute it with an onion. And remember, you can use store-bought stock. Or better yet use your pre-made frozen stock to speed up the process.

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If you’ve read my black bean soup recipe it also uses homemade vegetable stock. If you have vegetables on hand it’s pretty easy to make.

Ingredients for today’s vegetable stock:

  • 2 Onions (usually 1 onion and 1 leek)
  • 3 Carrots sliced and cut in half
  • 3 Stalks of celery sliced and cut in half
  • 1 Bay leaf
  • 1 Large stockpot
  • 16 Cups of water or less (You’ll need approx 9 cups of stock for your soup)

Cook on low for 2 hours or more with your lid cracked just a little bit to let the steam out, it will reduce down, making some tasty stock. If you are in a hurry add less water to start with, and that means less cook time.

While your stock is cooking, it’s time to prep all your veggies.

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Ingredients for the Lentil soup:

  • 1 Onion diced
  • 1 Carrot peeled and diced
  • 1 Celery stalk diced
  • 1 Small zucchini diced
  • 2 Handfuls of little tomatoes diced
  • 1 Bell pepper (I used orange) diced
  • 3 Cloves of garlic minced
  • 2 Cups of dried lentils
  • 1/2 Teaspoon turmeric
  • 1 Teaspoon cumin
  • 9-10 Cups of veggie stock
  • Cilantro 2 handfuls chopped
  • Salt and pepper
  • Olive oil

If your veggies are ready and your stock isn’t, just wrap up your prep plate and place it in the fridge.

Once your stock is ready, you can start sautéing your veggies. Start with olive oil in the pan. First add your onions, celery, carrots, garlic, etc. Season as you go. Remember salt is your friend. And continue adding and sautéing everything on your prep plate.

Once your veggies are done sauteing, add your lentils. Measure the lentils, rinse with a strainer and add them to the pot. Mix and then start adding your vegetable stock. I run mine through a chinois strainer (shinwa) it’s a extremely fine mesh strainer, perfect for making stock. Add 9-10 cups of stock. Any leftovers? Just place it in the freezer for future soups. I ended up with just enough for this soup.

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After letting your soup cook for awhile, your beans should be soft (approx 1- 2 hours) start adding your seasoning. 1 teaspoon cumin and 1/2 a teaspoon of turmeric. And add salt and pepper. And remember, because it’s made with homemade stock you need to season it. Meaning you need to add salt. This will make your soup come alive. Oh, and don’t forget lots of cilantro!

Use a stick blender to break up some of your beans. And thicken your soup. If you don’t have a stick blender just use a regular blender, add roughly 2 cups to your blender. Once it’s blended, add it back to your soup and stir.

If you have time, just let this soup continue to cook on low or low simmer with a lid on. I think it gets better the longer it cooks. Season to taste. You’ll know when it’s ready. It’s perfect topped with some cilantro and served with bread.

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I hope this soup can make you feel warm and cozy this winter.

Happy Monday,

❤️April

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Copyright 2019 -City Foodie Farm -All Rights Reserved

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City Foodie Farm Dark chocolate chunk cookies

City Foodie Farm Dark chocolate chunk cookies

Since I saw there was a national cookie day this week, I thought It would be fun to share a yummy cookie recipe with all of you. This was a first. I’m usually not much of a baker, and I would usually just stick to 

Cashew vegetable stir fry with pad thai rice noodles

Cashew vegetable stir fry with pad thai rice noodles

It’s time to eat the rainbow. No, not literally, but you know what I mean. It’s all about variety, and getting a variety of fruits and vegetables in your diet. Believe me, it’s not always easy! It’s something you have to consistently be aware of. 

Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

Spicy Turmeric Chicken with Roasted Zucchini & Apple Chutney

There is just something about turmeric I love. Maybe it’s the color, or maybe I love it because, I know turmeric has so many health benefits. Way too many to list. One thing I’ve always remembered, is it’s known to help with inflammation. There are many ways you can benefits from turmeric, with teas, supplements and simply just cooking with it. I’ve personally used it in my bread and butter pickles, and also with some Indian dishes. And even a DIY face mask. (Beware of a yellow face) haha. True story…

This week, I was talking to a friend about foods that can help with inflammation. And guess what, turmeric came up. So that’s what got me thinking about this magical spice, and what dishes I could possibly make with it. And that’s how this dish came to life.

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So for those of you that struggle with pain, maybe you could give turmeric a try. I’m not a doctor, but I do believe we can heal ourselves by the things we eat. Or at least help alleviate some ailments.

Let’s get cooking……

Spicy turmeric chicken ingredients:

  • 2 chicken breasts or chicken thighs
  • 1 cup coconut milk -stir before adding
  • 1 teaspoon turmeric
  • 2 teaspoons curry powder
  • 1/2 teaspoon cumin powder
  • 1/8 teaspoon cardamom powder
  • 1 tablespoon fresh diced ginger
  • 1 cayenne pepper diced
  • 1 garlic clove diced
  • 1/2 teaspoon salt
  • Juice of half a lemon
  • Handful of cilantro
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I mixed everything in my glass measuring cup. Starting with the coconut milk. Once everything is added, stir together. Place your 2 chicken breasts in a oven safe pan, season with salt and pepper. Then pour the sauce over your chicken breasts. Making sure everything is coated.

Add a little more cilantro on top, and cover with tin foil. Cook at 400 degrees for approx 50-60 mins or less. Just check the internal temperature of your chicken. The safe zone is when it reaches 165 degrees.

Now it’s time to start your Apple chutney. This will balance the heat with your chicken. Spicy and sweet is a delicious combo!

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Apple chutney ingredients:

  • 2 apples peeled and diced
  • 1/2 onion diced
  • 1 red pepper diced
  • 2/3 cups golden raisins
  • 4 tablespoons rice wine vinegar
  • 1/8 teaspoon cardamom powder
  • 1 1/2 teaspoons cinnamon
  • 3 tablespoons brown sugar
  • 1/2 teaspoon cumin powder
  • Juice of half a lemon
  • 1 cup water
  • 2 tablespoons ginger
  • 1 garlic clove minced

Start by dicing your apples, add juice of half a lemon on top (prevents browning) then dice your onion, red pepper, garlic and ginger.

Grab a sauté pan, add olive oil then add the onions first. Season with salt and pepper. Then add your red pepper and sauté. And continue adding until your plate is empty. Then add the rice wine vinegar, brown sugar, spices, 1 cup water and the golden raisins. And let it cook down on low. Approx 20 mins.

When your chutney is cooking, it’s time to get your zucchini and yellow squash ready. You’ll need 2 yellow squash and 2 zucchinis. I used small ones. Wash, dry and cut both ends off. then cut in half. And cut to your desired thickness. Arrange on sheet pan. Drizzle and toss with olive oil. And season with salt and pepper. Now place them in the 400 degree oven with your chicken. Cook for approx 15 mins.

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Now it’s time to start your rice. Add your rice, water, stir. 1 cup rice to 2 cups water. I always do 1 3/4 cups water, and it turns out great! Cook approx 20 mins. Add a dash of salt and pepper. And when it starts to boil, turn it on low and then, put a lid on it.

Once your chicken is done, your chutney, rice and roasted zucchini…it’s time to eat!! The fun part now is putting it all together. Make sure to break up the chicken and spoon on some of that delicious sauce over your chicken and rice. Add a little roasted zucchini and top with some chutney. Mmmm.

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This is a dish you’ll feel good about eating!!

Dig in,

❤️April

If you would like to be notified when a new recipe is posted, please make sure to follow us. And if you make this dish, we would love to hear from you! Please share a picture and tag us on Instagram @ #cityfoodiefarm or follow and tag us on Facebook @ City Foodie Farm. Or simply leave a comment below. Thank you!!!

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Copyright 2020 -City Foodie Farm -All Rights Reserved

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Roasted Butternut Squash Pizza

Roasted Butternut Squash Pizza

There is nothing better than the flavor combination of blue cheese, roasted squash seeds and the taste of a balsamic glaze. Believe me, I couldn’t stop myself from eating it as we made this meal. Now think about also adding some prosciutto, and roasted squash 

Roasted Brussels Sprouts on a bed of whipped goat cheese & drizzled with honey….

Roasted Brussels Sprouts on a bed of whipped goat cheese & drizzled with honey….

Who loves Brussels sprouts? I know I do, and so does my family. So when we see it on a menu at a restaurant, we usually will consider ordering it. And that is exactly where we got the inspiration for this dish! One of our 

Cinnamon & Sugar Blueberry Muffins

Cinnamon & Sugar Blueberry Muffins

Are you looking for a new muffin recipe to try? Look no further…these Cinnamon & Sugar Blueberry muffins are so good! Plus, you can add any kind of fruit to this recipe or choose to leave it out.

Weekends are the best!! My husband is usually the early riser. And I guess you could say I’m one of the lucky ones that wake up to already brewed coffee. Not always, but that is usually the norm in our house. And I am so thankful for that!

One of my husband’s specialties is making a yummy batch of Cinnamon and sugar muffins on the weekends. We’ve always called them Emma’s muffins, and they’re actually in our handwritten recipe book as that. We’ve been making them for years now. They’re called Emma’s muffins because she loved them as a little girl! It’s one of the muffins my daughter would gobble up!

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It’s a simple muffin recipe we’ve tweaked over the years. We’ve added in different fruit from time to time to make them a little different. Today he added blueberries.

When I was grocery shopping before the holiday, I made sure to pick up a container of blueberries, hoping they would be used in something for breakfast this weekend. Maybe muffins or the famous pancakes he makes. We are almost out of maple syrup, so muffins it was…..

I had to sneak in and take a couple of pictures while he was in action. These muffins were definitely made with love……

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Ingredients for muffins:

  • 3/4 cup softened butter or 1 1/2 sticks of butter
  • 3/4 cup of sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 1 cup of sour cream or Greek yogurt (vanilla or plain)
  • 3 handfuls of blueberries

Topping ingredients:

  • 1/2 cup chopped walnuts (optional)
  • 1/3 cup granulated sugar
  • 3 teaspoons cinnamon

Let’s get started

  • Preheat your oven to 375
  • Cream the butter and sugar in a large mixing bowl with a mixer. Blend in your vanilla and eggs.
  • Sift together flour, baking soda, baking powder, and salt in another bowl.
  • Add the flour mixture to the egg mixture with your sour cream (or yogurt)
  • Stir together, don’t over mix. If it’s too dry, add milk. Approx 1/4 cup if needed. Fold in the blueberries.
  • Fill the muffin tins 1/2 full, then add 1 teaspoon of the topping mixture. Then fill with more batter.
  • Top them with the topping mixture.
  • Bake for 20 mins.

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I hope these become a favorite for you too!

Happy Sunday,

❤️April