Author: City Foodie Farm

Potato and Zucchini Soup

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The Best Cheese Dip Ever…

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If you’re a cheese lover you’ve got to try this. This Blanco cheese dip will have you wanting more. It’s warm, cheesy, and the best cheese dip I’ve tasted!! I promise that you’re going to love it!! This restaurant-style white cheese dip is the kind 

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are power packed with nutritious goodness!

If your looking for a healthy vegetarian option that involves sweet potatoes you’ve got to try these stuffed sweet potatoes. This meal is flavorful and filled with healthy ingredients! Plus, these Stuffed Sweet Potatoes are easy to make and a great meal to make ahead for an easy lunch at work or even a quick dinner. In this recipe, you’ll find these Stuffed Sweet Potatoes are filled with Quinoa, corn, black beans, tomatoes, and so much more. You’re going to love them!

Did you know that sweet potatoes contains lots of wonderful nutrients?

Yes, that’s right. Sweet potatoes are a great source of fiber and vitamins. You can read more about how great sweet potatoes are on healthline.com. I find sweet potatoes can be so versatile when it comes to cooking. That’s one reason I always make sure to have some on hand. We’ve found they are great in a breakfast hash, curry and just used as a healthy alternative to a baked potato. What’s your favorite way to use them?

Washed Sweet Potatoes

Have you ever grown sweet potatoes?

I’ll bring you back to a couple of years ago when we did. I love experimenting not only in the kitchen but also in the garden. So when I found some old questionable sweet potatoes in my cupboard I had to see if I could get them to grow. I was so close to throwing them out but instead I let them sprout and then plugged them into a pot filled with dirt.

I wondered about those sweet potatoes all summer until we could dig them up. To my surprise we ended up with a handful of sweet potatoes. I was shocked and very glad I decided to plant them. I honestly didn’t know what would happen.

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Back to this recipe….

If you have some family members that don’t like sweet potatoes just make sure to bake some regular potatoes along with your sweet potatoes. That’s exactly what I had to do. When I made this meal I just had this feeling that my kiddos were going to form a quick opinion about this meal as seen as they saw those sweet potatoes.

I’ve made plenty of dishes that have involved sweet potatoes before but they were somewhat hidden. I know if they were given a choice they would hands down prefer a regular potato verses a sweet potato. Maybe it’s the sweetness that throws them off.

Guess what…that gut feeling I was having was right. They ended up picking the regular potato and choose to have the stuffing on the side. They still ate it so It was a win win in my book! Mother’s instinct…always trust it!! 😁

What you’ll need:

Ingredients for City Foodie Farm's Stuffed Sweet Potato Recipe
  • 6 Sweet Potatoes
  • Sunflower oil (to roll your sweet potatoes in before baking)

Stuffing:

  • 3 cloves of garlic
  • Handful of Kale
  • 1 Tomato- Diced
  • Jalapeno -1/2 remove seeds
  • Small red onion- diced
  • 1/2 of a Red pepper- diced
  • 1 can of Black beans -rinsed
  • Frozen corn approx half a cup or so
  • Cumin 1/2 tsp- season to taste
  • Chili powder 1/2 tsp- season to taste
  • Salt & pepper- season to taste
  • Lime juice- squeeze of a lime
  • Cilantro- handful or more
  • Cheese- garnish on top before final baking
  • Quinoa -1 cup to cook but you won’t use it all in this dish

I honestly was just using up ingredients I had in the fridge. You can add more if you’d like.

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Step by step instructions:

Let’s begin by Preheating your oven to 400 degrees. You’ll want to wash and scrub your sweet potatoes and make sure they are dry. Next, you’ll want to grab a plate, fork, sheet pan and sunflower oil.

Preparing you sweet potatoes to be baked in the oven

Next grab your fork and place a couple sweet potatoes on a plate. Give each sweet potato a poke several times with the fork. This will help release the steam as they cook. Next drizzle some oil over the top and roll them in it making sure the whole sweet potato is coated and place them on the sheet pan. Go ahead and repeat the process until all of your sweet potatoes are prepped and ready for the oven.

Sweet potatoes that have been coated in sunflower oil, poked with a fork and added to a sheet tray for baking

Place the pan in your 400 degree oven until your sweet potatoes are tender. Approx 40 mins.

As your sweet potatoes cook you’ll want to get your quinoa started. Follow the instructions on the package. If your curious cooking quinoa is similar to rice. 2 to 1. I always add a little less water when cooking quinoa and also rice. I use the ratio 1 cup quinoa to 1 3/4 cups water. Also add 1/4 tsp of salt. I think you’ll find how easy it is to cook. Just add it and forget it! 😁. Pretty simple I’d say!

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Prepare the filling:

Delicious filling for City Foodie Farm's stuffed sweet potato recipe

Grab your favorite pot and drizzle in some olive oil. You’ll be sautéing your onions first on medium heat making sure to season them with some salt and pepper.

Sautéed onions

Next add in your peppers and continue to sauté for a couple mins. You’ll be adding in your garlic and diced tomatoes, and the seasoning. I added 1/2 teaspoon of Cumin and 1/2 teaspoon of chili powder. Feel free to add more. It’s really season to taste.

Sautéed onions, peppers, garlic and tomatoes.
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Next you’ll want to add in a handful or so of frozen corn, and a can of rinsed black beans. Continue to sauté on medium heat. Add a squeeze of lime, chopped cilantro and a handful of kale.

Adding kale to black beans, corn, peppers, onions
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Your sweet potatoes and quinoa should be ready at this point. You’ll want to remove your sweet potatoes from the oven and open them up and let them cool while you complete your stuffing.

Baked sweet potatoes

Now that your quinoa is done you’ll want to add some to your sautéed mixture. Don’t add it all. You’ll want to pay attention to the ratio. I added a couple big spoonfuls. At this point you’ll want to taste it and add more seasoning if needed. I added a squeeze of lime to mine, chopped cilantro, salt and pepper. You might even want to add more chili powder or cumin. Season to taste. Finally we can start stuffing those cute little sweet potatoes.

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Stuffing baked sweet potatoes

Don’t they look delicious?! Next add some shredded cheddar cheese on top and put them back in the oven to warm them through and let the cheese melt. Lastly before serving you’ll be adding some chopped cilantro and diced tomatoes on top to finish them off.

Delicious and healthy stuffed sweet potatoes

I hope you guys enjoy this recipe and can try it!

Enjoy,

❤️April

Learn. Garden. Cook. Repeat.

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Peanut Chicken Stir Fry

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Baked Goat Cheese Pasta Dish

Baked Goat Cheese Pasta Dish

This Baked Goat Cheese Pasta Dish is full of flavor. It’s also so simple to make. Especially when you’re in a pinch for time.

Have you heard of that famous TikTok pasta dish? Well, that dish was actually my inspiration for this Baked Goat Cheese Pasta Dish I’ll be sharing with you today. If you haven’t heard of it, let me refresh your memory, it’s the pasta dish made with baked feta cheese, tomatoes and pasta.

I’m not on TikTok but I’ve still heard great things about this dish and had to try it. Unfortunately when I went to the store to buy the ingredients I had a hard time finding feta. I looked everywhere, so I thought to myself what is the next best cheese? Hmm….Goat cheese came to mind. I honestly wasn’t sure if it would work but I thought I would give it a try.

In this Goat Cheese Pasta Dish I’ll be sharing today it’s made with a handful of simple ingredients. You’ll need some Goat cheese of course, some little tomatoes, garlic and kale. Are you wondering why I picked goat cheese? Well, for one it’s one of my favorites, and goat cheese is great in so many dishes! Plus I’ve had chicken breasts stuffed with goat cheese before and let me tell you they were so delicious! I love the creamy consistency of the goat cheese as it bakes in the oven. It’s absolutely delicious! I feel like it’s a great alternative to feta.

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Let me tell you this dish is simple. It’s truly a perfect weeknight meal! And it might be something your kiddos might enjoy helping you with. We all need some of those meals, right! Now let’s go over all the ingredients….

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Baked Goat Cheese Pasta Dish

  • 1 Box of penne pasta (4 cups cooked pasta)
  • Container of little tomatoes
  • Goat cheese -8 oz log
  • 3 garlic cloves-smashed into a couple pieces
  • Olive oil
  • Chopped kale (couple handfuls)
  • 1 Baking dish
  • Salt, pepper,& Italian seasoning

Directions:

  1. First you’ll want to wash your little tomatoes and get your kale, washed and chopped.
  2. Next grab a baking dish, add your tomatoes and drizzle some olive oil over the top.
  3. Now you’ll want to add the garlic. You’ll need about 3 cloves. You can smash them into a couple pieces and add them to the baking dish. Drizzle some olive oil over each clove.
  4. Now move the tomatoes to the side creating a hole in the center for your goat cheese. Add the cheese and season it with some salt, pepper and Italian seasoning. You can add the seasoning all over as well.
  5. Preheat your oven to 400 degrees and bake for approx. 30-35 mins.
  6. Now you’ll want to cook your pasta.
  7. When everything is done cooking add your pasta, mix it together and sprinkle in a couple handfuls of kale and mix it together.
  8. Make sure to season this dish with a little more salt, pepper and a dash of the Italian seasoning.
  9. Now your ready to dish up your delicious pasta.
  10. This is optional but you can drizzle a little bit of honey on top. The goat cheese and honey are so delicious together!
  11. Enjoy!!

You can find this recipe on my Youtube channel

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I hope you guys enjoyed this version of pasta. It’s so delicious and very simple to make! If you enjoyed this recipe make sure to share it with someone you love! Hope you all have a great week!

Happy Cooking,

❤️April

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Hungry for more pasta? Here is one of my favorites!

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Easy Apple Galette

Easy Apple Galette

This Easy Apple Galette is packed with amazing apple flavor! It’s simple and so delicious!

You might be wondering what is an Apple Galette?

Well, let me introduce you to this delicious apple dessert. If you’ve ever seen an apple galette I think you’d remember its beauty. With an apple galette it’s not like a classic apple pie. It doesn’t have that layer of crust on top that covers the apples. With an apple galette it typically has sliced apples that are arranged beautifully. Another key thing about an apple galette is the pie crust doesn’t cover the top, instead the edges are folded over in a rustic kind of way.

In this recipe it’s made a little different from the classic one. This version has diced apples. It’s still pretty but in an imperfect way, just how I like it! That’s why I also call it a rustic apple pie. I think you’ll be amazed at the flavors in this dessert! Just wait until you try it!

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Let me be honest, I’ve never made an apple pie.

I’ve seen recipes of apple pies and have always wanted to try making one but I’ve always been a tad bit intimidated by the process. Does anyone else feel the same way? That’s the main reason I’m starting my pie making journey with this Apple Galette. Someday I’ll try making an apple pie from scratch using a pie pan but for now I’ll leave the pan for other desserts like my dark chocolate chunk banana bread.

This recipe was so fun to create. My favorite part of this recipe was being able to use the left over apple juices left in the pan to make the apple glaze. I have to say I’m pleased with the flavors with this dessert. It definitely reminds me of an apple pie but way more flavorful. It’s all about the apples in this dessert. In this recipe I used honey crisp apples. I feel they give this apple galette the right amount of sweetness . Let me tell you, I would love another bite!

I hope you understand why I chose to use a pre made crust.

For one… I wanted to make this recipe as simple as possible. I really wanted to share a dessert with you that was easy to make. One you aren’t intimidated to make like I’ve been with making apple pies. A homemade dessert you can easily make when you’re busy. Sometimes we don’t have the time. Instead of picking up an apple pie at the store you’ll be able to easily make this at home and share it with your loved ones. This will be a dessert you’ll be proud of!

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With this recipe you will simply…

Dice your apples, add the juice of 1 lemon, sugar and spices and then let your apples cook for a couple mins to release their apple juices (we’ll be reducing those juices down to make the apple glaze). Next you’ll want to line a cookie sheet with parchment paper and lay your pre-made pie crust on top. Just make sure your pre-made crust has been sitting out at room temperature for at least 15 mins so it’s easily foldable. I stretched the edges gently to make it a tad bit bigger.

Next sprinkle on some sugar on the top of your pie crust and then add your apples. Make sure to drain off the liquid before adding them to the center of the pie crust. Next fold the outer edge of the pie crust (about 1 1/2 inches) over the apples. Gently tuck and fold. Next brush the edges with melted butter. Lastly sprinkle the edges and the top of your apples with some sugar. You’ll want to cook your apple galette at 425 degrees for 25-30 mins.

As your dessert cooks you’ll want to get your Apple glaze ready. With the liquid still in the pot you’ll want to reduce it down by cooking it on medium to high heat until you achieve a thicker consistency. As the sugar cooks and heats up you’ll notice the liquid start to thicken. When you feel you’ve reached the perfect consistency simply add it to a cup and set it aside.

When your apple galette is done cooking and as it cools you can drizzle that apple glaze on top. Simply warm up your apple glaze by placing it in the microwave for 40 seconds or until you find it at the right consistency to drizzle it on the top of your apple galette. When you’re ready for dessert you can simply warm it up by putting it back in the oven for 5-10 mins to warm it up or put a slice in the microwave. We served ours with vanilla ice cream and it was so delicious!

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To my surprise this recipe was so simple and delicious!

I just made this Apple Galette for my family for our thanksgiving dessert and I was blown away just how easy it was to make. If you think this version of an apple galette sounds good and you would like to make it please check out the recipe card below….

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Easy Apple Galette

Recipe by City Foodie FarmDifficulty: Easy
Servings

6

servings
Prep time

45

minutes
Cooking time

30

minutes

Ingredients

  • 5 honey crisp apples- peeled with a medium dice

  • The juice of 1 lemon

  • 3 tablespoons of butter

  • 1/2 cup of granulated sugar + extra used to sprinkle

  • 1/2 teaspoon of Cinnamon

  • 1/8 teaspoon of all spice

  • 1 teaspoon of vanilla

  • Pinch of salt

  • 1 pre-made pie crust

Directions

  • Start with taking your pre-made pie crust out of the fridge. It will need to be at room temperature for at least 15 mins.
  • Grab your 5 apples and slice the top and bottom off. Then you’ll want to peel and dice all 5 apples and add them to a bowl. Next you’ll want to add the juice of 1 lemon, sugar, cinnamon, all spice and a pinch of salt.
  • Add 2 tablespoons of butter to the pan and cook on med heat. When you’re butter melts add in your apple mixture. Cook your apples on medium heat for a couple mins to release their apple juices -we’ll be using those juices later create an apple glaze.
  • Remove the apples and add them to the bow leaving the juices behind.
  • Next you’ll want to line a cookie sheet with parchment paper and lay your pre-made pie crust on top. Make sure to let your pre-made crust sit at room temperature so it’s easily foldable. Preheat your oven to 425 degrees. I stretched the edges of my pie crust just a little bit being careful not to tear them.
  • Next sprinkle on some sugar on the top of your pie crust. And then add your apples. Make there is no liquid before adding them to the center of the pie crust. Once your apples have been added you’ll want to fold the edges in over your apples. Gently tuck and fold.
  • Once all the edges have been folded in about an inch or so you’ll be brushing those edges with melted butter and lastly sprinkling with some sugar. You’ll also want to sprinkle some sugar on the top of your apples.
  • Bake at 425 degrees for 25-30 mins.
  • As your dessert cooks you’ll be getting your Apple glaze ready. With the liquid still in the pot you’ll want to reduce it by cooking on medium to high heat until you get a thicker consistency. As the sugar cooks and heats up it will thicken. When you get the right consistency add it to a cup and set it aside.
  • When your Apple galette is done cooking you can easily heat up your apple glaze in the microwave for 40 seconds or until it’s at the right consistency to drizzle on your apple galette. You can make this dessert a couple hours before eating and if you’d like you can easily warm it up in the oven for 5 mins before cutting. I left mine on the same pan.
  • Enjoy!

Recipe Video

Notes

  • You can find the “how to” video on YouTube at City Foodie Farm.

Happy cooking,

❤️April

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8 MN Restaurants to get takeout from during the Covid-19 Pandemic

8 MN Restaurants to get takeout from during the Covid-19 Pandemic

Are you sick of cooking? Don’t worry, some MN restaurants are now offering some amazing takeout. I wanted to share what we’ve experienced recently with takeout in MN.

I’ll be sharing a list below of my favorite 8 MN restaurants to get takeout from during the Covid-19 Pandemic.

Times are definitely different for all of us right now, especially for restaurants and many businesses. Some have closed because of Covid-19, and others are really getting creative and offering many options for takeout and curbside pickup, which I’m so thankful for!

If you’re looking to try something new during these closures, I’ll be filling you in on some restaurants I’ve tried so far. If your avoiding takeout altogether, I totally understand. But if you feel the need to venture out and pick something up, there are many options available.

We are all home and cooking way more than normal these days. Sometimes takeout is needed. It’s also a great way to help support our local restaurants in the process. We truly do have some amazing restaurants here in MN. Let’s do what we can to keep them around.

Lately, as a family, we’ve had fun trying some new places and also getting takeout from some of our favorites. Sadly, we do miss going out and being able to dine in, especially with date nights. But it’s been nice for the kids to experience some of the really nice restaurants at home. That probably wouldn’t have happened before. It’s our little silver lining moment, that’s for sure.

With the news of more and more places having to close, it makes me want to do more, hence this blog post.

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Ok, Here’s that list I’ve been talking about…

1. Young Joni

My husband and I recently had a date night at Young Joni’s before Covid-19, and they blew us away with their amazing pizza. The restaurant is dark and so cozy inside. It’s a perfect place for a date night or just a place to meet some friends. They even have a photo booth to capture some memories. We can’t wait to go back!

You know a restaurant must be good when it’s hard to get a reservation. When we went, we had to eat a little later than normal, but let me tell you it was worth the wait! Thankfully there are some local breweries nearby. Times are definitely different now but don’t worry you can still get some amazing food from Young Joni’s.

Yes, Young Joni is open for takeout orders.

You can call and order what you want, and easily pay over the phone. They will give you a pickup time so you can safely pick up your order while keeping your distance.

Being able to get takeout from Young Joni was just perfect. We’ve been wanting to bring our kiddos there for a while now. You see, our family loves pizza. We also love making it and finding new restaurants to try.

My daughter loves Punch Neapolitan pizza and she’s been on a mission to find more pizza places to try. Are you curious about what she thought of Young Joni’s pizza? I can tell you she rated it quite high on her pizza scale.

Pizza is not the only thing to order at Young Joni’s… It’s also all the sides. We absolutely loved their cauliflower dish. Mmm. They also offer delicious chicken wings, as well and many other dishes.

We feel Young Joni’s was a great restaurant to get takeout from.

Now that the weather in MN is starting to warm up, I think a little pizza picnic in the park sounds just right…

I’ll leave you with one piece of advice…if their phone is busy, keep trying. Yes, it’s that good!

Here’s a link to order from Young Joni

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2. Spoon and Stable

We were so surprised and excited to hear that one of the best restaurants in MN was actually doing takeout. My husband had an opportunity to eat at Spoon and Stable awhile ago and was blown away.

We’ve been planning to go there together, but with the virus, our plans have been put on hold. I’m sure, I’m not the only one that has been dreaming about a date night, at a fancy restaurant. Times are definitely different, and we are all learning how to adapt.

This takeout was a real treat!

With our upcoming dating anniversary (Yes, they are special too), we felt takeout from Spoon and Stable was exactly what we needed! This date night also included the kids. It was still special because the kids also got to enjoy a meal from Spoon and Stable at home with us. They enjoyed their meal, but their favorite was the dessert. Just wait till you see the pictures. Mmm.

My husband ordered the pork chop, and he said it was one of the best pork chops he’s ever had. I ordered the spring pasta dish, which was delicious! We also shared the salad and Brussel sprouts. Everything was so good! To top it off, my husband was also able to order a bottle of wine with our meal.

Spoon and Stable really made it easy to order takeout from them.

You simply order and pay online. When you arrive at your designated time, you do curbside pickup. My husband said they gracefully put our package of food on his front seat and sent him on his way. Talk about service. If you’re looking for something special during all the closures, I recommend that you try Spoon and Stable.

One piece of advice, don’t forget the dessert!

Here’s a link to order from Spoon and Stable

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3. Centro

Have you heard of Centro? If you’ve never tried it, you really should! They serve amazing authentic Mexican food. It’s located in NE Mpls, in a really cute area. The streets are paved with cobblestones, and it’s within walking distance to Indeed brewery. It’s also attached to their sister restaurant, Popol Vu, which would be another amazing place to try.

My husband and I discovered this place about a year ago. We love it! It’s not just the food, but it’s also the atmosphere. It’s a great place to stop for a quick bite to eat or a fun place to meet some friends.

If your craving some Mexican food right now Centro is currently offering curbside pickup.

You can order and pay right online. We recently ordered the family taco pack, online it’s called Tacos para cuatro. The meal included some chicken tinga, rice & beans, and homemade corn tortillas. This meal allows you to make your own tacos at home. You can also order some sides if you’d like. Takeout from Centro will definitely make your taco Tuesday even better!!

We really enjoyed getting takeout from Centro.

The night we ordered, the only thing I had to make for dinner was some homemade guacamole. I could have ordered it from Centro, but I couldn’t let my ripe avocadoes go to waste, right? It went well with their homemade tortilla chips! Mmm.

We also were able to order some Mexican cokes. The kids thought that was really cool. To top it off…with the leftovers we were able to make up some frozen burritos for future meals. Win-win.

Here’s a link to order from Centro

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4. Surly

Have you heard of Surly? I’m guessing you’ve tasted their beer? But did you know they also serve food? Yes, Surly serves fresh beer and amazing food at their Mpls location. It’s a brewery and a restaurant.

A couple of years ago, I had the chance to do a brewery tour with my mom and sisters. We had such a fun time sampling some of their food and learning about their beer, and exactly how it’s made. I highly recommend doing both!

When Surly pizza finally opened, we had to bring the kids to try their pizza. As I’ve said before, my family loves pizza, so we had to try it! If you’re wondering, my daughter, rated it pretty high on her pizza scale. I would also have to agree, it’s good! If you’ve never tried their food, right now is a great time! They make it easy to order online, and do curbside pickup!

Here’s a link to order from Surly

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5. Joan’s in the park

Have you ever been to Joan’s in the park? Over the years, we’ve heard great things about this restaurant. It’s a cute, yet fancy little restaurant, that specializes in making things from scratch and using local ingredients. For years we’ve been wanting to try this restaurant, and every time we passed by, we were reminded.

When we heard that Joan’s in the park was actually doing takeout, we had to try it, and I’m so glad we did! We ordered their roasted chicken, mashed potatoes with gravy, roasted carrots with pumpkin seeds, homemade bread, and a bottle of wine. Their gravy was delicious! The chicken also came with a container of this sweet sauce. I’m not sure exactly what it was, but it was amazing!

The food at Joan’s in the park feels special.

The takeout meal was so warm, and comforting. It felt like something homemade, you know, one you make on a Sunday. Next time, we won’t wait as long to go back and try it again.

Here’s a link to order from Joan’s in the park

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6. Brasa

Brasa has always been one of my favorites. If you’ve never been there, it’s a great place to get some creole inspired food. They serve a variety of rotisserie meats, rice & beans, and some greens. It’s also a great place to get takeout from.

My favorite thing to get from Brasa is the pulled chicken sandwich, and their crispy yuccas, we always order extra of those. My husband would attest that their green sauce is one of the reasons we go there! Brasa really makes it easy to order takeout. You just order and pay right online. If you’ve been wanting to try Brasa, now is a perfect time!

One advice, don’t forget the green sauce!

Here’s a link to order from Brasa

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7. Szechuan

Have you been craving some Chinese food lately? Me too! Szechuan is open, and it’s a perfect place to order some takeout. It’s great for those days you don’t feel like cooking, we’ve all had those moments. Sometimes you just want to pick up something quick, and authentic. Szechuan makes it easy to order takeout right over the phone, or online.

We just love this place. Every time we order food from Szechuan we enjoy trying something new and something spicy. We love all the peppers they use in their dishes. Look at the pictures below, can you spot the dish that’s spicy? They offer so many options at Szechuan, spicy or not. Mmm, delicious!

Here’s a link to order from Szechuan

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8. The Groveland Tap

What’s not to love about the Groveland Tap. This place has always been a family favorite. It’s not just the food, but it’s also the atmosphere at the restaurant. It’s somewhere the kids enjoy going too! We have so many fond memories there playing the arcade games. We also have so many duckies from playing the claw machine. The Groveland Tap also serves the BEST fried pickles.

We do miss being able to dine in, so we thought why not try their takeout. You can easily order online and pick up at the door. To our surprise when we sat down to eat our food, it was still hot.

Let me tell you about the burger…

My husband got the Juicy Lucy, and it was definitely juicy. Napkins were required but in a good way. The chicken sandwich was served on ciabatta bread, and it was delicious. The kids also enjoyed their meals. The fries and their famous ranch sauce is always a hit! The beer was cheap, so it was a welcomed add on.

If your craving some burgers and fries, The Groveland Tap is definitely a place to try!

Here’s a link to order from The Groveland Tap

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Are you getting hungry?

Good! That was the main point of this post. I want everyone to know what’s out there. In MN, we do have some pretty amazing restaurants available. Now go, and order some local food. You won’t be disappointed!! If you liked this post, please share it with others, and do what you can to support the local restaurants. Stay safe, and make sure to eat some good food!

Remember food isn’t just for eating, it’s also for creating memories!

❤️April

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Are you a foodie like me? Please subscribe for more restaurant reviews and recipes to cook at home. You’ll be updated when something new is posted on City Foodie Farm.

If you’re looking for more restaurants to order from in MN, you can find some here.

https://twincities.eater.com/maps/order-curbside-pick-up-delivery-northeast-minneapolis-coronavirus-pandemic

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Recent posts on City Foodie Farm

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Creating a Pollinator-Friendly Yard

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Spring Has Sprung

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Sheet Pan Ranch Chicken & Veggies

Sheet Pan Ranch Chicken & Veggies

This Sheet Pan Ranch Chicken & Veggie recipe is so good!

Are you looking for something healthy and easy to make during the week?

I wanted to share this meal with all of you mainly because it’s so simple and tasty. There is something about roasted vegetables that I absolutely love. In this dish, each piece has a slight ranch flavor, but it’s not overpowering. When you’re ready to eat, just make sure to scoop up one of the roasted garlic cloves and put it on your plate. Mmm, you’ll thank me later.

What’s not to love with a meal that you can quickly make by cutting up some vegetables, chicken and then arranging them on a sheet pan like puzzle pieces, then sliding it in the oven.

Let’s be honest, those kinds of meals usually involve something processed and buried in our freezer. This meal my friends is made with fresh wholesome ingredients.

When the time is right, you just might be able to find some of these ingredients right in your garden. All you need is 2 chicken breasts, a variety of vegetables and the only processed part of this meal is 1 packet of the dried ranch seasoning with some olive oil. My favorite part is how quickly this meal comes together and the fact that you only have 1 pan to wash.

I don’t know about you but lately, I feel like I have zero time to prepare meals. With the kids at home now, my time is limited these days. That’s why this meal is so perfect! As I said, this meal only involves 1 pan. Easy peasy lemon squeezy.

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I’m really digging these sheet pan meals.

This week we had Cauliflower Tacos, and now this meal. With all these sheet pan meals, I’m still wondering why I’m ending up with a pile of dishes. Hmm…Oh, yeah that’s right…the joys of us all being home together and eating 3 meals a day. Can you relate? Haha.

Thank goodness we have a deep sink, and the ability to get some takeout once in a while through all this. I guess you have to look for the positives. To be honest, I’ve been truly loving all this family time even with all the stressful moments!

So back to this yummy sheet pan meal. Let me fill you in on how you can make this easy recipe.

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Sheet Pan Ranch Chicken & Veggies

Serving size: 4

Prep & Cook time: less than 1 hour

Feel free to add more chicken or veggies if your feeding a larger family

First, preheat your oven to 400 degrees and gather your ingredients.

  • 8 small red potatoes- wash and slice in half
  • 4 carrots peeled & cut in half then in half again
  • 1 onion cut in small chunks
  • 2 chicken breasts each cut in thirds (feel free to add more)
  • 1 dry ranch packet
  • Olive oil
  • 1/3 of a head of cauliflower- cut in pieces
  • 4 cloves of garlic to roast whole

Now prep your ingredients by washing and slicing your veggies and arranging them on a sheet pan like this.

Now add the chicken. Cut each chicken breast into 3 pieces and add them to the sheet pan.

Sheet pan Ranch Chicken & veggies
City Foodie Farm
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In a measuring cup add 1/4 of a cup of olive oil, then sprinkle in 1 hidden valley dry ranch packet and combine it.

Next, drizzle the mixture evenly on your chicken and vegetables.

Toss them and make sure everything is coated. I drizzled on even more olive oil just to make sure everything was coated with some oil.

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Now place your sheet pan into your 400-degree oven for 30 mins.

You’ll want to increase the temperature after 30 mins to 450 degrees for an additional 10-15 mins. That will encourage browning.

Sheet Pan Ranch Chicken & Veggies

Now you’re ready to eat. We added a salad to our meal and it was delicious! Simple but so good! If you enjoyed this recipe, please share it with a friend! Thank you!

If you have a favorite sheet pan recipe? Please comment below. I would love to hear from you.

Enjoy,

❤️April

More sheet pan recipes on City Foodie Farm.

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Recent posts on City Foodie Farm

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Are you looking for more easy chicken dishes? This is one of my favorites.

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If you like eating healthy checkout Medical Medium. I love his books!

Thanks for stopping by!

Getting back to the healthy you

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Vegetarian Spaghetti Squash Puttanesca

Vegetarian Spaghetti Squash Puttanesca

This Vegetarian Spaghetti Squash Puttanesca is so delicious!

Are you a fan of olives? How about capers? Well, this dish has both. And what about tomatoes? I am a fan of them all! Now add in some olive oil and garlic and you have a dish that will make your mouth water, seriously!

Let me tell you, the spaghetti squash will fool you.

It’s a great low carb meal because there are no spaghetti noodles here, only vegetables. Spaghetti squash is not like other winter squash. It’s considered to be a non starchy vegetable, like a zucchini or a summer squash. Spaghetti squash is so fun to eat, because it actually resembles spaghetti noodles. If you don’t care for it, you can always substitute the squash for spaghetti noodles. Either way, they will both be delicious.

Have you ever had a traditional Puttanesca sauce? Normally it has anchovies, which I’ve never tried and frankly I don’t plan on it. I think long ago as a child, I made up my mind that anchovies were icky. You know, when someone joked that they were ordering a pizza with anchovies, and we all pretended to puke. I guess it really stuck with me.

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This recipe is all vegetarian, just how I like it!

This meal is made with Simple ingredients and healthy too! Lots of garlic, tomatoes, olives, capers and olive oil. This could definitely be a garden to table meal. Just think of the summer months when tomatoes are filling your bowl. With the recent snow, I can’t wait for that!

With this recipe, instead of spaghetti noodles I’m using spaghetti squash. It’s a healthier option, and mainly because I had one just dying to be cooked! I felt like everyday I passed it in the kitchen It was screaming for me to cook it haha. I knew I had to create something. But with limited ingredients I just wasn’t sure what…

Honestly, I thought of a dish I recently had in Palm Springs that blew me away. I’m still thinking about how I’m going to recreate it. To be continued…..But there are parts of that dish I loved. It was the combination of olives and capers, among other things I loved. When I saw some tomatoes on my counter, it was like a light bulb went off in my head. I knew this was the perfect dish to incorporate my squash. And that is how this…Spaghetti Squash Puttanesca was created!

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When I made this dish, I was sadly out of parmesan cheese. If you have parmesan, use it! I went shopping later in the day and made sure to pick up a huge chunk of parmesan, and my leftovers tasted so good!!

I think your going to love this dish!

This dish is not only healthy but it’s easy to make. It’s one of those dishes you’ll want to make again and again. Now that you know the back story, let’s get cooking!!!

First please subscribe to be notified by email when something new is posted on City Foodie Farm.

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Vegetarian Spaghetti Squash Puttanesca

Serving size 4

Prep time & Cook time= 50 mins

You’ll be making your Puttanesca sauce as your spaghetti squash is roasting.

Ingredients:

Spaghetti Squash

  • 1 Spaghetti squash
  • Olive oil
  • Salt & pepper

Puttanesca sauce

  • 2 tablespoons or 1/8 cup of Capers
  • 2/3 of a cup of Castelvetrano Italian Olives (pitted)
  • 4 Cloves of garlic- sliced thinly
  • 1 Small onion- or 1/2 cup diced onion
  • 1/3 cup Olive oil
  • 2 cups of Small tomatoes (variety of colors)- sliced in half
  • 1/8 teaspoon of Red pepper flakes
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Vegetarian Spaghetti Squash Puttanesca

Recipe by City Foodie Farm
Servings

4

servings
Cooking time

50

minutes

You’ll be cooking your puttanesca sauce as your spaghetti squash is roasting. If you don’t want to use spaghetti squash you can always use spaghetti noodles.

Ingredients

  • Roasted Spaghetti Squash
  • 1 Spaghetti squash

  • Olive oil

  • Salt & pepper

  • Vegetarian Puttanesca sauce
  • 2 Tablespoons or 1/8 cup of capers

  • 2/3 of a cup of Castelvetrano Italian Olives (pitted)- sliced in half

  • 4 Cloves of garlic- thinly sliced

  • 1 Small onion- or 1/2 cup diced onion

  • 1/3 Cup olive oil

  • 2 Cups of small tomatoes (variety of colors)- sliced in half

  • 1/8 Teaspoon of red pepper flakes

  • Salt & Pepper

Directions

  • Roasting your Spaghetti Squash
  • First you’ll want to get your spaghetti squash ready for roasting. Preheat your oven to 400 degrees. Wash and dry your squash. Next cut off both ends of your squash, then cut it in half.
  • Next scoop out the seeds and place in a bowl. Remember the seeds can be used for roasting, or you can save them to plant your own spaghetti squash plant.
  • Now drizzle olive oil in the center and rub the olive oil over your spaghetti squash and make sure the flesh of the squash is covered in oil. Then season with salt and pepper.
  • Next grab a sheet tray, flip your squash over and lay them on the sheet tray and place them in the oven. Cook at 400 degrees for 40 mins.
  • Making your Vegetarian Puttanesca Sauce
  • As your squash cooks, you’ll want to start making your Puttanesca Sauce. First gather all your ingredients.
  • You’ll need to slice your olives, and tomatoes in half. Then set them aside.
  • Next dice your onion. You’ll need 1 small onion or roughly 1/2 a cup. Then set aside.
  • Next you’ll want to slice 4 garlic cloves thinly, and set aside.
  • Now measure your capers and red pepper flakes and set aside.
  • Now your ready to start cooking. Grab a saute pan, add 1/3 of a cup of olive oil. You’ll want to keep your heat on low.
  • Then add your sliced garlic to the olive oil. Make sure to spread them evenly, continue to keep your heat on low. This will help flavor your oil.
  • Next add in your red pepper flakes.
  • Then add in your diced onions and lightly season with salt. Then increase to medium- high heat and saute for 5 mins.
  • Now it’s time to add your sliced tomatoes and saute for 5 mins until they start to soften.
  • Then add in your capers and green olives and warm them through. Taste for seasoning. Don’t add too much salt because the capers and olives are salty already.
  • By now your spaghetti squash should be ready.
  • Let it cool, then use a fork to flake off the strands. They will resemble noodles. Grab a plate and add a pile of your spaghetti squash, then add some puttanesca sauce on top. Next sprinkle on some Parmesan cheese (optional).
    Enjoy!!

Recipe Video

Notes

  • You can use regular spaghetti noodles with this recipe. You can also add some parmesan cheese on top (optional)

Well, I hope you enjoy this recipe. We all need some low carb options once in awhile. This one sure is delicious! If you liked this recipe, please share it with a friend! Thank you!

Enjoy,

❤️April

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More Spaghetti Squash Recipes…

Recent posts on City Foodie Farm

If you enjoy eating healthy or for a purpose check out Medical Medium.

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Copyright 2020 -City Foodie Farm -All Rights Reserved

Simple Homemade Guacamole

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This Simple Homemade Guacamole is so easy to make. Your going to love it! My family loves guacamole. It has such a great flavor combination with the avocados, garlic, jalapeno, a pile of cilantro with a squeeze of lime. Really, what’s not to love. It’s 

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Vegetable Soup with Dumplings

Vegetable Soup with Dumplings

This Vegetable Soup with Dumplings Recipe is not only healthy but it’s so good! We all need a comfort meal once in awhile. This soup contains simple ingredients, and it’s easy to make. It’s a soup that definitely tastes homemade!

With this recipe, I’ll teach you how to make your own homemade Vegetable Soup with Dumplings from scratch. That’s right, nothing processed at all. All you need is vegetables. And guess what…you might already have all the ingredients waiting for you.

I definitely love making soup, and I love being able to make my own homemade stock. It can be a huge money saver. Lately I’ve been sticking with veggie stock because it’s easy. Also, we have a vegetarian in the house so it just makes things easier. Frankly it’s healthier too! I do on occasion use some better than bullion to make stock. Sometimes you don’t have the time or the right ingredients, but I have noticed my soups taste better with homemade stock.

If your looking for homemade soup recipes, we’ve got them. I’ll make sure to post some below. This Vegetable Soup with Dumplings is one of my favorites. We normally use beef stock but to keep everyone happy I decided to go all vegetarian and use veggie stock instead. I think it was a good change. We also got some good ratings from the kids haha. If you’d rather use beef stock go for it. The soup is good either way!

We’ll tonight this soup really hit the spot!

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Let’s get started!

Vegetable Soup with Dumplings

Serving size: 6-8

First you’ll want to gather your ingredients….

Veggie Stock

  • 1 Onion -quartered
  • 3 Stalks of celery cut in half
  • 3 medium carrots sliced in half
  • 2 cloves of garlic -whole
  • 16 cups of water
  • 2 bay leaves

Vegetable soup:

  • 1 onion- diced
  • 3 stalks of celery -diced
  • 3 medium carrots- diced
  • 1 cup of diced sweet potatoes
  • 3 cloves of garlic minced
  • 2 cups of potatoes -diced
  • 1 cup of rutabaga -diced
  • 6 cups of homemade veggie stock

Homemade Dumplings:

  • 1 Cup flour
  • 1/2 teaspoon baking powder
  • 1 egg beaten
  • Dash of salt
  • 1/4 cup milk (or more if too dry)
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First you’ll want to start your veggie stock.

Grab a stock pot and fill it with these ingredients:

  • 1 Onion -quartered
  • 3 Stalks of celery cut in half
  • 3 medium carrots sliced in half
  • 2 cloves of garlic -whole
  • 16 cups of water
  • 2 bay leaves
Getting your Vegetable stock ready to cook- City Foodie Farm

Cook on low heat with a lid on for at least 2 hours.

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While your stock is cooking, it’s time to prep the rest of your veggies.

You will need the following:

  • 1 onion- diced
  • 3 stalks of celery -diced
  • 3 medium carrots- diced
  • 1 cup of diced sweet potatoes
  • 3 cloves of garlic minced
  • 2 cups of potatoes -diced
  • 1 cup of rutabaga -diced

Add everything to a plate

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When your vegetable stock is done cooking it’s time to start sauteing everything on your prep plate.

Start by adding a little olive oil to your pot.

Then add your onions and garlic, season with some salt and continue to saute and continue to add each of your ingredients. Saute for approx 10 mins. Now it’s time to add your veggie stock. You’ll want to add a total of 6 cups. Use a ladle (while avoiding the veggies in your stock) to add the liquid to your measuring cup, then pour it into your pot so you can keep track of how much your adding.

Let your soup continue to cook on low for about an hour.

Check for the seasoning. Does it need more salt? If so add some. Also add some fresh ground pepper. Salt will make your soup come alive! Remember your using homemade veggie stock so you’ll need to add salt. When your potatoes are soft it’s time to add your dumplings.

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Grab a bowl and add these ingredients:

  • 1 Cup flour
  • 1/2 teaspoon baking powder
  • 1 egg beaten
  • Dash of salt
  • 1/4 cup milk (or more if too dry)

First mix the 1/4 cup milk and the beaten egg together. Next add 1 cup flour, 1/2 teaspoon baking powder and lastly a dash of salt.

Now mix everything together. If your dough is dry add more milk. Your dough should be sticky. If it’s not your dumplings will be harder. I guess it all depends on what you like. Per my husband…the dough should be sticky.

Use a spoon to break off a chunk and then form it into a ball, and add it to your soup.

Then put the lid back on, and continue to cook for another 15- 20 mins. They should puff up a bit.

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Now your ready to eat! I hope this soup becomes a family favorite. Homemade Vegetable Soup with Dumplings always hits the spot! Especially on those cold days. Comfort meals are the best!

Enjoy,

❤️April

Looking for more homemade soups? We’ve got more for you….

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If you would like to be notified when a new recipe is posted, please make sure to follow us. And if you make one of our recipes, 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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Wild Blueberry Smoothie Bowl

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Mama’s Simple Pot Roast

Mama’s Simple Pot Roast

This version of Mama’s Simple Pot Roast is warm, comforting and so delicious!!

Mama’s Simple Pot Roast is one of those simple meals. The ones you crave for a Sunday meal. If you’re looking for something simple to make, Mama’s simple pot roast is it. One-pot meals are the best. If you’ve got some meat in the freezer, and some vegetables to use, then you’ve got to make mama’s simple pot roast. Even if you don’t follow the recipe exactly. We all know going to the store is limited these days with the Covid-19.

I hope you’ve had the chance to try pot roast already, this one might be a little different from the one you’ve tried, but this is my version. Mama’s version…It does vary from time to time depending on what’s available. But it’s a simple meal to make, and it’s so good! Pot roasts consist of a chunk of beef, slow-roasted in some liquid with vegetables.

In this meal I didn’t cook the meat with the potatoes, I decided to make mashed potatoes instead to go with them. I like to have some variety with my pot roast. In this recipe, it calls for beets. I used golden beets….the yellow ones. The beets give it a nice earthy flavor. The yellow beets are so pretty with the carrots and celery. If you don’t have them you could always substitute them for something else if needed. That’s what cooking is all about, improvising if you have to.

I can remember back when I was a child. Sunday dinners always contained some kind of meat, and I hated it! You see I never liked eating meat growing up. It wasn’t until my husband and I started to really get into cooking that I’ve explored eating it again, hence my love for vegetarian meals. My husband’s beef bourguignon (similar to this pot roast) and his BBQ ribs is what changed me a little. And maybe some cheeseburgers over the years too!!

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So these days I’ll welcome a meal like this at any time. I think it really depends on how it’s cooked. Using fresh herbs and seasoning it just right can make a huge difference in the meat. So if you’re on the fence about certain things, maybe you just need to cook it a different way. Now I don’t feel the same about seafood. I have yet to explore that…….

But this meal is simple, with simple ingredients, ones you might already have. A meal you can just throw ingredients in a pot, and with time it turns into something amazing!! And these days with the Covid-19 we all need meals like this.

With this recipe, I cut my chuck roast in half. Why do you ask? Well, we are eating less meat right now. Conserving what we have. I put the other half in the freezer so I can make this meal again. It’s essentially 2 meals in one. And guess what, for our family, It turned out to be the perfect amount. So I challenge you to do the same. Unless you love living on lots of leftovers, which isn’t always a bad thing I guess……

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First you’ll want to gather your ingredients:

  • 1-3 pounds of Beef Chuck Roast
  • 1 onion sliced
  • 2 cloves of garlic (leave whole)
  • 4 washed and peeled carrots- (leave them whole but cut in half)
  • 3 Golden beets (yellow ones) washed and peeled
  • 3 stalks of celery (washed and cut in half)
  • 2 bay leafs
  • 1 handful of fresh parsley
  • 4 cups of beef stock (We used better than bouillon-beef stock)
  • vegetable oil (to brown your meat & veggies)
  • salt & pepper
  • 1 tablespoon of Dijon mustard
  • fresh thyme

If your making Mashed potatoes you’ll need these ingredients as well:

  • 2.5 pounds of potatoes
  • Milk
  • Butter
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Mama’s Simple Pot Roast

Serving size: 4-6

Prep time 20 mins

Cook time 4-5 hours

Start by preheating your oven to 300 degrees then it’s time to prep your vegetables

Prepped veggies for Mama's simple pot roast- City Foodie Farm

Next you’ll want to brown your chuck roast.

I used a smaller chunk of meat only because I’m trying to conserve my supply. If your feeding a larger family feel free to use a larger amount.

Start by seasoning both sides with salt and pepper. Then add some vegetable oil to your pan on high heat. We want the pan to be hot so you can brown each side of your meat. Cook each side for 3 mins. When both sides have been browned remove the meat and put it on a plate.

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Now you’ll want to give your veggies some color. Saute in the oil until softened and they develop some color.