"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

Tuesday, September 12, 2017

Beef Stew with Red Wine

I am certain there are a thousand Beef Stew recipes available...well, here is a thousand and one!
Like most of my recipes, this is simplistic and (easy enough) the recipe can be doubled.

This Autumn, treat yourself, and your family to this hearty meal...it makes good sense to prepare a large pot of this aromatic stew.

What you will Need:

1/4 cup all-purpose flour
1/4 teaspoon ground pepper
1 pound boneless beef stewing meat, trimmed & cut into inch cubes
3-5 teaspoons olive oil (or vegetable oil) for browning beef
2 tablespoons red wine vinegar
1 cup red wine
4 cups beef broth
2 bay leaves
1 tablespoon herbs de provence (with lavender if you can find)
2 tablespoons tomato paste
1/2 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch slices
2 large potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons kosher salt
ground pepper to taste

Herbs de Provence

Let's Begin:

1. Combine the flour and pepper in a bowl, add the cubed beef and coat well.  In large pot, add 3 teaspoons of oil and heat, adding about 1/2 beef.  Turn the beef cubes until browned on all sides; repeat with remaining beef cubes.  Add more oil if needed.  Remove beef from the pot, saving browned bits in pot.

2.  Add the vinegar and wine to the pot, scraping the pan to loosen bits.  Add the beef, beef broth, bay leaves, herbs and tomato paste.  Stir and bring to boil, cover pot and reduce to slow simmer.  Cook about 1 1/2 hours, until the beef is tender.

3.  Add the onions and carrots, cover and simmer for 10 minutes.  Add the potatoes, salt and pepper (to taste) and simmer for an additional 30 minutes.  Beef Stew is rich meal and doesn't really require a side...However, you can pair it with fresh baked french bread, rolls or cornbread and a nice glass of red wine. 


Friday, January 27, 2017

Potato & Leek Soup

Soups are perfect for those cold days, afternoons or nights.  Make a big pot of this soup and warm up for an easy and satisfying meal...put some bread on in the morning and voila have this Potato & Leek Soup for lunch or dinner.


3 - 5 Tablespoons olive oil or butter
2 - 4 leeks, sliced, using only the white part
2 - 3 fresh garlic cloves, (optional)
8 cups of Chicken Stock or Beef Stock
8 potatoes, peeled and cubed
1 cup milk
2 - 4 tsp. kosher salt (or to taste)
1/2 - 1 tsp. pepper


1.  Heat olive oil in large pot and sautee sliced leeks until tender; pour in chicken stock and cubed potatoes.  Cover the pot with tight fitting lid and cook for 40 minutes.

2.  Use a potato masher with the soup in the pot.  Add milk, salt and pepper and whisk until creamy.  If you have a hand blender...that works, too!

3.  Serve warm with freshly baked bread!  Garnish with fresh parsley.

Thursday, February 25, 2016

Salmon Patties

These patties are so easy to make and have become a favorite with my family.
The ingredients are those that are typically on hand, so I can make these cakes for an afternoon lunch or fast Fish Friday Dinner.

Either serve on a bed of fresh spring lettuce or on a serving of steamed rice of your choice.  The fresh lemon drizzled on top really makes the patties flavors come alive.


1 egg
2 Tbs. chickpea flour (or substitute with all purpose flour)
1/4 cup milk
1 tsp. baking powder (aluminum-free)
1 tsp. cumin powder
1 tsp. dill weed
sea salt
fresh ground pepper
pepper sauce, dash
7 oz. salmon, canned, wild-caught
Coconut Oil
Fresh lemon (or Apple Cider Vinegar) Optional


1.  Drain salmon and place in bowl with flour, milk, baking powder, cumin powder, and dill weed.  Mix until it turns into a thick batter.

2.  Add sea salt, ground pepper and a dash or two of pepper sauce.  Mix again and form the batter into patties.

3.  Fry in coconut oil, over medium heat, for about 5 minutes each side.  Serve over rice or salad.  Drizzle fresh lemon over the cooked salmon patties.

Thursday, February 4, 2016

Roasted Butternut Squash

Do not be intimidated by its funny looking shape, like I was some time ago.  The Butternut Squash is a user friendly, healthy and delicious winter treat.

After having this arrive in my Farm Fresh Box I decided to make an effort to use this winter squash, which is rich in Vitamins A and C.  My family had no idea what a treat their palates would receive.

There are several ways to peel one of these hard and odd shaped squashes, but I simply used a potato peeler and went to town.

Roasted Butternut Squash makes a great side dish as well as a great snack.  I found this no-fuss recipe from allrecipes.com

1 Butternut Squash, peeled and cut into 1-inch pieces
2 Tablespoons Organic Olive Oil
2 Cloves of garlic, minced or 1 teaspoon garlic powder
Kosher Salt and Pepper to taste


1.  Preheat your over to 400 degrees F.  Optional:  line cookie sheet with aluminum foil.  No need to spray sheet.

2.  In a bowl, toss the cubed butternut squash pieces in the olive oil, then sprinkle with kosher salt and pepper and toss some more.  Spread coated butternut squash on (lined or not) baking sheet.  *I line for easier clean up.

3.  Roast squash for 30 minutes in preheated oven at 400'F, until squash is tender and lightly brown.  Enjoy!

I will try a soup version soon...

Friday, January 29, 2016

Greek Lemon Soup

This is a very easy soup to make.  It is hearty and comforting...
and all you need are five ingredients!


2 quarts vegetable or chicken stock
1 pound leeks (approx. 3 cups chopped), white and light green parts only, cleaned and thinly sliced.  If you don't have leeks, use 2 cups chopped onions.
2/3 cup rice (I use wild rice, brown works well too)
4 large eggs
2 lemons, juiced and strained, about 6 to 8 tablespoons
1 teaspoon dill
1 tablespoon fresh chopped dill for garnish


1.  Combine the chicken/vegetable stock and leeks/onions and bring to boil in a large pot.  Reduce heat and simmer for 20 minutes on medium-low.

2.  Add the rice and continue to simmer until cooked through, about 30-45 minutes.  Remove from heat.

3.  In a medium bowl, beat the eggs and lemon juice together until combined.  Take a ladle of broth from the pot and SLOWLY pour into the egg/lemon mixture, whisking while pouring.  The eggs will curdle if uou add the eggs directly into the pot.  Add one more ladle of broth to the eggs and whisk to combine.  Pour the remaining egg mixture into the large pot of soup.  Enjoy!

Saturday, October 31, 2015

Pumpkin Turkey Chili

If you like flavorful food with a kick of spice, this is the perfect Autumn dish to make when you are home and the weather is cold and grey outside.

2 Tablespoons Coconut Oil
2 lbs. ground turkey
1/2 cup onion, chopped (yellow or white)
3 cloves of garlic, minced
2 teaspoons cumin powder
30 ounces of Great Northern white beans (pre-cooked or canned, drained/rinsed)
15 ounces 100% pumpkin puree (canned)
4 ounces green chili (canned)
2 cups chicken broth
1 teaspoon chili powder
1 teaspoon ground oregano
3 bay leaves (discard after chili is fully cooked)
sea salt, unrefined
pepper, to taste


1.  In a large iron skillet, heat 1 Tbs. coconut oil on medium-high heat.  Add ground turkey and cook thoroughly, about 5 minutes.  Drain.  Place in crock pot.

2.  Add remaining (1Tbs.) coconut oil to skillet and saute onion & garlic until soft, about 1 minute.  Add cumin powder to onion & garlic and saute another minute.  Add to crock pot.

3.  Place the remaining ingredients into the crock pot:  white beans, pumpkin puree, green chili, chicken broth, chili powder, ground oregano, & bay leaves. Add salt & pepper.  Mix well.  Cover and cook on high for 3-4 hours, or on low for 6-8.  Before serving, remove the bay leaves.  Enjoy!

Thursday, September 3, 2015


I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!


2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.


1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!