Edamame
Yes, you CAN grow these in your own backyard garden.
In Shell –
Steam in basket. Toss with just a little chili oil or sesame oil. Dip in green tea sea salt, then pull beans out of shell with teeth. Discard shell.
Shelled –
Steam in basket. Saute in chili oil (spicy!) or sesame oil. Sprinkle with sea salt while cooking. Enjoy!
©Jewell Farms 2011
In Shell –
Steam in basket. Toss with just a little chili oil or sesame oil. Dip in green tea sea salt, then pull beans out of shell with teeth. Discard shell.
Shelled –
Steam in basket. Saute in chili oil (spicy!) or sesame oil. Sprinkle with sea salt while cooking. Enjoy!
©Jewell Farms 2011
Go Vegi Breakfast Casserole
6 eggs
2 c. milk
2 slices bread, crumbled
1 tsp salt
1/2 tsp pepper
1 pkg breakfast vegi sausage crumbles (ie Morningstar)
12 oz shredded cheddar
Brown "sausage" crumbles in a little olive oil -- drain any excess liquid. With a fork, beat eggs and add remaining ingredients. Pour into a glass bowl, cover, and refrigerate overnight.
Heat oven to 350. Pour mixture into a 2 qt. baking dish. Bake 45 min to 1 hour.
2 c. milk
2 slices bread, crumbled
1 tsp salt
1/2 tsp pepper
1 pkg breakfast vegi sausage crumbles (ie Morningstar)
12 oz shredded cheddar
Brown "sausage" crumbles in a little olive oil -- drain any excess liquid. With a fork, beat eggs and add remaining ingredients. Pour into a glass bowl, cover, and refrigerate overnight.
Heat oven to 350. Pour mixture into a 2 qt. baking dish. Bake 45 min to 1 hour.
Summer Figgy Appetizer
Grow that fig bush in your own backyard in zones 5 - 9. Organic and fresh!
1/2 pound figs cut in half
3/4 c. dark brown sugar
3/4 c. basalmic vinegar
3/4 c. blue cheese
Heat oven to 350. Place figs cut-side down on a parchment-covered baking sheet. Bake 20 min. mix brown sugar and basalmic vinegar in a bowl. Remove figs from oven and turn cut-side up. Spread each fig with sugar/vinegar mixture and return to oven for 10 minutes.
Remove from oven and sprinkle each fig with blue cheese. Return to oven and bake for 2 min, then turn to broil for about one minute. Serve warm.
1/2 pound figs cut in half
3/4 c. dark brown sugar
3/4 c. basalmic vinegar
3/4 c. blue cheese
Heat oven to 350. Place figs cut-side down on a parchment-covered baking sheet. Bake 20 min. mix brown sugar and basalmic vinegar in a bowl. Remove figs from oven and turn cut-side up. Spread each fig with sugar/vinegar mixture and return to oven for 10 minutes.
Remove from oven and sprinkle each fig with blue cheese. Return to oven and bake for 2 min, then turn to broil for about one minute. Serve warm.
Backyard Garden Sweet Potato "Fries"
That backyard is popping with goodies! Growing your own sweet potatoes and herbs can yield a tasty snack. Rosemary is a beautiful, fast-growing, large bush that would love a permanent spot in the sun in your landscaping. Sage and Thyme can be garden-grown or grow happily in pots on your kitchen window sill.
Create an herby mixture of rosemary, thyme, and sage, chopped (in equal quantities) -- or to use dry herbs, blend 2 tsp of each in a small bowl.
Peel sweet potatoes and cut into thin wedges. Soak in cold water for an hour. Drain, pat dry, toss in a large bowl with 1/3 c. vegetable oil, 1 tsp sea salt, 1/2 tsp pepper, and herbs (as much or as little as you like!). Let sit for 30 minutes.
Heat oven to 400. Place wedges on a parchment-lined cookie sheet and bake for 30 minutes.
Create an herby mixture of rosemary, thyme, and sage, chopped (in equal quantities) -- or to use dry herbs, blend 2 tsp of each in a small bowl.
Peel sweet potatoes and cut into thin wedges. Soak in cold water for an hour. Drain, pat dry, toss in a large bowl with 1/3 c. vegetable oil, 1 tsp sea salt, 1/2 tsp pepper, and herbs (as much or as little as you like!). Let sit for 30 minutes.
Heat oven to 400. Place wedges on a parchment-lined cookie sheet and bake for 30 minutes.
Elodie's French Crepes
Beat two eggs
Add 1 cup flour
1/4 tsp. sea salt
2 T sugar
1 cup milk
1/2 tsp. vanilla
Mix, then pour thin layer into hot frying pan sprayed with grape seed cooking spray. Cook, flip, serve. Spread with jam, fruit, or make up your own filling. Sprinkle with powdered sugar.
Add 1 cup flour
1/4 tsp. sea salt
2 T sugar
1 cup milk
1/2 tsp. vanilla
Mix, then pour thin layer into hot frying pan sprayed with grape seed cooking spray. Cook, flip, serve. Spread with jam, fruit, or make up your own filling. Sprinkle with powdered sugar.
Jewell Farms Blackberry Crisp
Jewell Farms Blackberry Crisp
4c. blackberries
2t. lemon juice
1c self-rising flour
1 stick butter
2c. sugar
½ t. cinnamon
¼ t. salt
Mix 1 c. self-rising flour with 1 c. sugar, salt, and cinnamon. Cut in softened butter until crumbly. Mix 1 c. sugar, lemon juice, and blackberries -- lay out into 9x12 baking dish --
pat level with spoon. Sprinkle flour mixture on top of berries. Bake at 350 F. until done (about 25-30 minutes). Let cool to room temp. before cutting.
4c. blackberries
2t. lemon juice
1c self-rising flour
1 stick butter
2c. sugar
½ t. cinnamon
¼ t. salt
Mix 1 c. self-rising flour with 1 c. sugar, salt, and cinnamon. Cut in softened butter until crumbly. Mix 1 c. sugar, lemon juice, and blackberries -- lay out into 9x12 baking dish --
pat level with spoon. Sprinkle flour mixture on top of berries. Bake at 350 F. until done (about 25-30 minutes). Let cool to room temp. before cutting.
Brad's Baked Asparagus
Grow your own asparagus -- it's so easy! And it spreads on its own. The only problem -- getting it into the house without eating most of that fresh, wonderful stuff on the way!
This recipe came from my nephew, Brad. I love asparagus anyway, but this is the BEST!
Hold asparagus by top and bottom, bend to snap. This method will give you the best piece and eliminate the tough end.
Heat oven to 425.
Put cleaned asparagus into a plastic bag
Sprinkle with olive oil
Add ground salt and pepper -- be generous
SHAKE to coat
Spread asparagus on parchment covered cookie sheet
Bake about 10 - 13 minutes
This recipe came from my nephew, Brad. I love asparagus anyway, but this is the BEST!
Hold asparagus by top and bottom, bend to snap. This method will give you the best piece and eliminate the tough end.
Heat oven to 425.
Put cleaned asparagus into a plastic bag
Sprinkle with olive oil
Add ground salt and pepper -- be generous
SHAKE to coat
Spread asparagus on parchment covered cookie sheet
Bake about 10 - 13 minutes
