wild caught from Alaska automatically catches my attention (pun intended) when perusing the grocery store... it's something I cannot find at the farmer's market in Illinois you can catch salmon in Lake Michigan, but these beauties came home with me...
slathored in a honey — mustard — butter sauce
and encrusted with crushed pecans and bread crumbs
a favorite dish of ours here's the how to: purchase salmon with skin on still melt 1/2 cups of butter in a small bowl, mix together the butter +1/4 cup of honey + 4 tablespoons of Dijon mustard paint that onto the meaty part of the salmon crush 1 cup of pecans mix together the pecans and 1 cup of homemade breadcrumbs + press onto salmon over medium heat, grill for about 20 minutes at most (until edges of salmon flake with fork) — you can also cook this in the oven at 350*-
for reasons unknown, i like my breakfast warm and rather late... if it was up to me, we would eat breakfast around 10 am
like starting a pot of oatmeal... and letting that simmer and bubble until creamy and so delicious
i do not like to rush things
when i do have to rush with the family in the morning, it is though we are all constantly turning in circles and elbowing each other
being though i have now chopped all my hair off once again, the vanity in front of the mirror happens no longer (what a relief to be done with having it curled or 'done'...) even though my daughter is brilliant when it comes to hair styles with braids and fishtails and pins and curls, it was just not me
all this expands my idea to eat breakfast at 10am... i don't particularly think that my younger children will appreciate this new idea, so i might just have to make a personal choice
for a time there, i was getting up early every single day (except the rest day of Sunday) and running down the road... i hate running... never have liked it... never have liked running around
so on the table one day, ham and cheese scones were at the ready instead of my conditioned muscles, as were sliced fresh cantaloupe that was the sweetest
while the open fired chicken is still cooking, we raked the coals under the grill to be able to put the pan ontop of them while nice and hot
the chicken was still blazin' while the focaccia was cooking slow
when the chicken was nice and golden brown, we removed it from the fire and kept it warm indoors by just placing it in the oven... but next time, I will make sure I start the bread sooner
you can see from the above photograph that it is rising from the baking happening underneath I knew if I added aluminum foil it would cook quicker on top, but I was avoiding using it for this dish
here the bread is cooked almost on the bottom — you can see the golden crust forming yum just make sure you keep turning it and move the logs near the bread in order to capture the most heat
Focaccia alla Farm Style Mix 3 and 1/2 cups unbleached flour + 1 teaspoon instant yeast + 1 tablespoon salt in a large bowl add 3/4 warm (110 degrees F) water a bit at a time + 2 tablespoons of olive oil -mix thoroughly Add enough warm water (about 1/2 cup) to make a soft dough that forms into a ball (use your muscles and a wooden spoon) Turn out onto a floured surface and knead... If the dough is too dry, add a bit of warm water by the teaspoon If the dough is too sticky, add a bit of flour by the teaspoon Knead for just about 4 minutes is all — just until it forms into a ball that is held together nicely, not smooth and elastic like most bread recipes Place dough ball into an oiled bowl, place dry towel over the top of bowl and let rise at room temperature until doubled (about an hour) *you may also place this dough into the refrigerator overnight and return to room temperature before proceeding the next day* After bread has risen, transfer it to an oiled 18" pizza stone or 2 — 9" round pans (may use pie pan if that is only thing you've got) In a small bowl, whisk together 2 tablespoons of olive oil + 1 teaspoon sea salt + 3 tablespoons of room temperature water and pour mixture over the focaccia... spreading to the edges of the dough Dimple the dough with your fingers Let rise for 45 minutes Sprinkle with sea salt, if desired, fresh rosemary and thyme if using the open fire... Place pan(s) onto hot raked out coals for 30 minutes -making sure to rotate pan every 10 minutes- Place pan(s) on its side of the campfire ring -rotating every 10 minutes until cooked on top-
if using the oven... Bake in a 425*F oven for 20 minutes or until golden on top
Don't be surprised if the bottom gets a bit crisp when cooking on the fire it's still delicious and makes a great leftover bread to use for a breakfast idea I'll share another time... as far as the spiritual activity... there is more time I am devoting to this and will most definitely share this with you soon but thank you for all your emails regarding this... I have not forgotten to share my heart and soul with you xo+fired up blessings,
I must confess, I played it safe with my first open fire meal to show you, by cooking chicken
There are a number of reasons why... the first being expense
I am appalled at how the chicken farming industry (even organic) has chosen to charge such an insanely expensive amount for chicken breasts — de boned -
appalled I say!
$17 was the most expensive for a large family pack — but the average while shopping around was $15...
appalled
Being that our freezer did not have any more chicken (which will soon be remedied) I don't just shop around for the cheapest meat... I just can't... not after seeing so many video accounts of the conditions they treat chickens or what they feed them... If I am in a 'pickle' and can't find organic (which is exactly what happened to me when shopping for this dish) then all natural — no added hormone meat/etc, is what I end up with.
I am sorry to say, that I wasn't pleased with the chicken... but if I hadn't raised our own heritage birds and primarily only eat that humanely treated truly free range chicken I wouldn't have 'scoffed' at the store bought.
You could just say I just made an extremely long excuse for not preparing one of our own chickens instead of going to the store... eh hem...
At any rate, this open fire chicken recipe was a huge hit and we had enough to add to salad the following day with that homemade ranch dressing... I even threw in a few strawberries, hard boiled eggs, some sunflower seeds, and chopped green onions from the garden.
To prepare your chicken — even if it is from your own farmyard — make sure you rinse and pat dry...
Make sure you have your grill set up before starting the fire.
For the fire: 1) start with putting your logs in place... leaning the tops together (to form a tepee of sorts) 2) gather some kindling (twigs and pine needles) and put those under the logs 3) light the kindling (blocking the wind with your body if need be) and gently blow onto the kindling to keep the fire burning 4) add more kindling if necessary in order to catch the logs on fire as well 5) once the logs are burning well, let them be on fire for at least 30 minutes until you start seeing that lovely gray ash form on the logs 6) start moving the logs under your grate to disperse the heat as evenly as you can
when putting the chicken onto the grill, put the center one on first... now, I'm not just saying this to make it look nice, or cook the middle... I am saying this because it is quite possible that if you lay one on the edge of the grill, well, it could flip off and land into the hot ashes as you yourself flip out that you just were so stupid... it's possible you know... Start your grill about 12" from the fire.
open fire chicken
drizzle olive oil onto (bone in) chicken breasts — pick some thyme and rosemary, rub it over the chicken and then leave it on the top of the chicken to add flavor — sprinkle with sea salt and pepper if desired
let cook on bone side down for 20 minutes — keeping an eye on that underside -
flip the chicken over when a golden brown and continue cooking the skin side down until golden also
(if you are using de-boned chicken breasts, the cooking time will decrease, but so will your wallet)
keep an eye on the fire, and move around your logs in order to try and get the heat consistent under all the chicken... if need be, use a pair of tongs to move the chicken around if one is browning too much in one spot... you may also have to raise your grill or lower your grill depending on the intensity of the heat
the chicken is done when it is golden brown on both sides — to double check, remove from the heat, and slice through the thickest part of the biggest chicken breast and if no longer pink, it's done
yum so good and worth every last moment soaking up the time outdoors... having the children around me... under the trees overlooking the fields... thankful for the hardworking husband to bring home the money to purchase this chicken... for the storm that took down the tree in order to fuel this meal... for the herbs growing abundantly in the garden to enhance this dish... so good
To go along with this chicken dish, my home made fresh herb focaccia bread was a must. Over the fire, it made the most delicious flavor... sharing that recipe this week too.
I am also wanting to share something with you that has been very near to my soul... a project I am working on internally that seems to have crept out... I just can't hold it in any longer, and am working on writing more about that... no, it's nothing for the world... but for me... for you... for others... A spiritual enhancement that is a life altering way of being.
even for breakfast with some scrambled eggs inside a tortilla this is a very easy dish, and would be great to bring to your next gathering at your friend's house
avocados are in season right now and so delicious, and was my inspiration for this layered dip
appropriately named "supper" because we have this on very hot days
it is nothing fancy, but on a hot day, it is more than enough
bean & avocado layered supper here's an easy recipe for refried beans and then all you need is to start layering... like this... refried beans (you can use store bought of course) one avocado mashed + 2 T. of sour cream mixed together grated cheese (I used cheddar) 2 spring onions finely chopped drizzle lime juice (optional) finely diced tomatoes some finely chopped cilantro and parsley serve with organic corn chips (or tortillas for a heartier meal) shred some more cheese on top of dish
we have been experimenting with cooking over an open flame outdoors and am so stoked to share those recipes and photographs with you have a beautiful weekend xo+fired up blessings,
homemade ranch dressing 1 cup of homemade or store bought mayonnaise 1/2 cup sour cream a dash of garlic powder 3 fresh sprigs of dill (just the ends) cut up finely 2 Tablespoons of freshly minced parsley a small handful of chives chopped very thinly 1 teaspoon onion powder and no more than 1/4 cup of either buttermilk or milk put all the ingredients into a mason jar, except for the milk, and shake it up really good depending on how thick you want your dressing to be, add a teaspoon at a time of the buttermilk and milk super easy — super good - here's a quick tip on herbs... use scissors to cut up your herbs next time (works great on any herb)
and if they love it so much, i started thinking maybe i would too after all, they bloom prolifically, come from an herb, and are grown organically (at least here on our farm)
really, sage is a fantastic addition to any flower bed
the benefits from sage blossoms 'stem' back (pun intended) from Medieval Europe where they used to eat them to strengthen memory and promote wisdom there are essential oils in those sage blossoms: thujone and borneol when should you cut them? in the morning after the dew has evaporated you can harvest the blossoms, and dry them like this for later use:
it was so delicious and fresh, and stretched my small basil plants and oregano as well... if you do not like pecans, you can use walnuts or pine nuts as a substitution
you can also add in two chopped up spring onions, which I did the second time making this dish, and really enjoyed that flavor as well (please note: the onion is not listed in the following original recipe)
there you have it
as a side note, the studio opening was more than amazing a steady stream of people all evening supporting breast cancer and sherrie's new shop as well a great time downtown sycamore i'm so proud of her and i had so much fun with my daughter too hope you all have a fantastic weekend xo+blessings,
please note: sage flowers are safe, but anyone can have an allergic reaction to a new food
cooking on cast iron is by far my favorite way to cook
as is using our hen's eggs
farm fresh eggs makes this morning delight a rich golden color... and this puffed oven pancake is a great quick breakfast on a Saturday morning
it acts like a souffle so do not fret when it releases it's "puff"
serve with fresh strawberries
cooking on cast iron gives foods I prepare a great texture and flavor it's actually my favorite way to cook... on cast iron
enjoy!
Morning Delightserves 8 4 T. butter 6 eggs 1 cup all purpose/unbleached flour 1 cup milk 1/2 tsp. salt fresh strawberries, sliced (about 2 cups) Preheat oven to 400 degrees. Place butter in an 18" ovenproof skillet and place in oven until butter melts, about 4 minutes. In your mixer or bowl, beat the eggs until combined. Add the flour, milk and salt and beat until smooth. Remove skillet from oven and immediately put your egg mixture into hot skillet. Bake for about 25 minutes (a nice golden color will tell you it's done). While it's baking, slice your strawberries and set your table sweetly. Serve right away. This pancake will puff in the oven and looks glorious — and then flattens like a pancake (ha) — so serving it immediately will show the others you are feeding how pretty it is... but it literally takes seconds for it to deflate... (it acts like a souffle). No need for syrup on this one, however, Jason does appreciate having the maple syrup to drizzle on top. xo+delightful morning blessings,
delicious & easy, this recipe, if made in this quantity, feeds our family of 8 comfortably, with enough leftover chicken to chop up and add to a salad mix for lunch the following day...
Even if it is only for you and your husband, it freezes extremely well and heats up nicely in the oven (I recommend freezing any leftovers in casserole dishes covered in foil, that way all you have to do it pop it in the oven, turn it up to 350 degrees and warm for 30 minutes) full recipe after photos...
making sure pouring cream around chicken
freshly grated Romano is my favorite in this dish, but Parmesan may be substituted
after baked, the result will look like this:
Donna's Chicken Ingredients: 2 cups all purpose flour 9 chicken breasts, washed + fat cut off + patted dry 16 cups of freshly picked spinach (or one large bag of fresh spinach) — washed + dried 2 cups heavy whipping cream 2 cups Romano cheese sea salt + freshly cracked pepper Directions: Place all washed and dried spinach into a 15" x 9" baking dish. In a shallow dish, add flour, and coat each chicken breast lightly and place on top of chicken. Pour whipping cream onto spinach, trying to avoid pouring it onto the chicken. Sprinkle Romano cheese on top of chicken breasts and season with sea salt and freshly cracked pepper to your desired taste. Bake in a 350 degree oven for 45 minutes, or until chicken is light golden brown. Serving recommendations: freshly baked sourdough bread, whole strawberries & a cordial glass of Moscato wine (if age appropriate) — the sweetness of the wine goes so well with the Romano cheese and strawberries (you can also have fresh strawberries with a glass of Moscato for dessert!)
measure 2/3 cup sugar + 2 teaspoons of vanilla = add to egg mixture, beat together until well combined (but not foamy)
stir into egg mixture 2 cups of cooked rice (leftover plain rice works great too)
optional: add 1 cup of raisins and cinnamon if desired
pour into 3 quart casserole dish or individual custard cups
bake for 30-45 minutes for custard cups or 45-50 minutes for casserole dish (stir after 30 minutes) (if using custard cups put them in a 13x9 casserole dish with 1/2" of boiling water before baking — boiling water so you don't crack your dish in the oven)
it is done when a knife inserted near the center comes out clean serve warm or chilled (I like them fresh)
if you used individual custard cups, you may loosen edges with a spatula or knife, and slip them out inverted onto a plate
peace + farmhouse kitchen blessings,
just so you know, I (try to remember) to pray before I bake anything:)
how will we ever be able to attend to the spiritual enhancement of ourselves when there is so much to do of this world ?? There are meals, laundry, work, kids...
to be organized within these tasks we can then find time to devote in prayer and /or meditation
meal planning... a huge responsibility in our lives, no matter how many children you have at home — and besides breathing, meal planning is the most often misused area of organization (hence fast food chains)
It may take some time, but trust me when I tell you it is worth it
So, we are going to start today... what do you have planned for supper? you should know... if you do not know, then let's find out... let's plan
On the net, there are so many wonderful places to find recipes, but let's start in your recipe box... you know, those good, great or delicious recipes tucked away in that cute box you have in the pantry from Grandma or Mom, or a good friend, or a neighbor down the road... and don't forget those cookbooks and magazines
Where Women Cook is a magazine you can find online or in the bookstore... and is really more like a cookbook than a magazine... very well put together. This past Spring, 2011, right after Daniel was born, I had the privilege to cook and style and write for Where Women Cook...
I also had the honor to work together again with my very good friend and amazing food photographer, Traci Thorson.
it was a 'Family Pizza Night'...
Gathering together for meals is certainly nothing new... and pizza is such a fun and easy way to bring the whole family together with ingredients fresh from the market, your pantry, or a quick trip to the store if it's winter...
You can find 'Family Pizza Night' on the farm in the March issue... I grabbed this from the website...
To see more about Where Women Cook, and the issue my family and I are in, you can visit their website here: WWCook
So let's get a pen... print out these below documents I put together to share with you, and make some great family meals... get organized... and have some more time! imagine that!! more time to devote to your spirit
here's an easy to follow Menu Planner... (and later this week I will put up a grocery list)... let's start this Sunday... you have the whole week to think of all those great recipes you want to share with your family...
Here's a quick recipe: Chicken and Peaches with Sweet Potatoes... Take one package of hormone free + organic chicken thighs... put them in your crock pot with a can of (home-preserved preferably) peaches with the juice... slice 3 sweet potatoes and put them on top... then slice 1 small onion and put that on top of the sweet potatoes... let simmer 7 hours and it's time to ring that dinner bell
