Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices
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Grandma's Pot Roast

Grandma’s Pot Roast

1 – 3 to 5 pound chuck roast

3 tablespoons of flour

2 tablespoons vegetable oil

Roll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:

1 ¾ cups of beef broth

1/4 teaspoon of peppercorns

1 teaspoon of salt

2 bay leaves

Bring this to a boil and reduce the heat to low and simmer covered for 2 hours. Then add:

 

2 pounds of potatoes, pared and quartered

1 cup of sliced celery

2 cups of sliced carrots

1 pound of peeled white onions

 

If needed, put in more water or broth to cover the vegetables and cook for 1 more hour or until vegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley. Pour off drippings and thicken with enough flour to make gravy.

 
 

Grilled Habanero Salsa with Mango and MORE!

I am really looking forward to the growing season as I want to experiment with some of my recipes. Here is one I want to try. Someone sent it to me so I am unable to give credit to whomever came up with the recipe. Nonetheless, it looks wonderful.

Ingredients:

2 habanero peppers

2 mangoes

3 (3/4 inch) slices of fresh pineapple

3 ears of sweet corn

1/2 red onion

5 cloves of garlic, in their skin

2 TBSP olive oil

1/2 cup loosely packed cilantro, chopped

half of a lime

1/2 tsp salt

 

Directions:

  1. Start grill.

  2. Prepare ingredients: wash habaneros; cut mango flesh away from pit and remove peel; slice pineapple and remove core and rind; shuck corn; cut onion in half or into thick slices; seperate garlic cloves (leaving skins on) and place them in a grill-proof bowl with olive oil; wash and chop cilantro.

  3. Place habaneros, mango halves, pineapple slices, corn, onion, lime half and bowl with garlic and oil on grill. Turn items as needed. Remove from the grill as they begin to blacken. More than likely you’ll remove your mangos and pineapple slices first, followed by the habaneros, lime, onions and then corn. Remove your garlic last, as you’ll want to provide as much time as you can infuse the olive oil with the garlic flavor.

  4. As items cool, chop them into uniform bits so that everything is around the same size – except for the garlic and habaneros! You want to remove the skins from the habaneros and garlic cloves and then mince them as finely as you can.

  5. Combine everything together in a bowl and mix. Pour the garlic oil over the top and stir one more time and then taste test. Add up to a 1/2 tsp of salt if you believe it needs it.

  6. Serve with corn chips, on top of grilled chicken breast, along side pork tenderloin, or even just as a side dish because it is that good!  Enjoy!

 
 

Beef Stew Kind of a Day

BEEF STEW
2 pounds beef chuck or stew meat, cut in 1-inch cubes
¼ cup flour
1 ½ t salt
½ t pepper
1 ½ cups beef broth
1 t Worcestershire sauce
1 clove garlic
1 bay leaf
1 t paprika
4 carrots, sliced
3 potatoes, diced
2 onions, chopped
1 stalk celery, sliced


Place meat in crock-pot. Mix flour, salt & pepper and pour over meat; stir to coat meat with flour. Add remaining ingredients & stir to mix well. Cover & cook on low 10 to 12 hours. (High: 4 to 6 hours) Stir stew thoroughly before serving.

 
 

Winter Marinated Carrots

 We had some carrots in storage and used this recipe. Tasty!!!

Marinated Carrots

Makes 3 cups

1 lb carrots

2 1/2 Tbsp lemon juice

1/2 tsp Dijon mustard or other grainy mustard

1/4 c olive oil

1 or 2 green onions, chopped

1 Tbsp chopped parsley

1 clove garlic, crushed

Salt and black pepper

 

1. Scrub and peel carrots. Cut into uniform matchsticks or slices.

2. Blanch carrots in boiling water 3-4 minutes or until barely tender. Drain.

3. In a jar with tight-fitting lid, combine lemon juice, mustard, olive oil, onions, parsley and garlic. Shake vigorously.

4. Pour over warm carrots. Season with salt and pepper to taste. Refrigerate 6-8 hours or overnight.

 
 

Winter Comfort Food

If you are like many gardeners, you probably have a few butternut squash tucked away in your root cellar or other winter storage area. Here at the Bountiful Blessing Farm, we have an ample supply of Butternut squash set aside for ourselves this winter. This is one of my wife's favorite recipes.

Butternut Squash Soup

Makes 6 servings
6 Tbsp chopped onion
1/4 c butter
6 cups peeled and cubed butternut
squash
3 cups chicken broth
1/2 tsp salt
1/2 tsp dried marjoram
1/4 tsp black pepper
1/8 tsp cayenne pepper
8 ounces cream cheese, in pieces

1. Cook onions in butter in pot until tender. Add squash, broth, marjoram, black pepper and cayenne pepper. Bring to boil; reduce heat and simmer,
partially covered, 20 minutes or until squash is tender.

2. Puree squash. Return to saucepan. Add cream cheese, and heat, stirring occasionally, until cheese is melted and soup is very hot. Add more broth or water if needed to achieve desired consistency. Do not allow to boil.

 
 
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