Home Farm Herbery

  (Munfordville, Kentucky)
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This week’s featured recipe is Broasted Root Vegetables

This week’s featured recipe is Broasted Root Vegetables broasted root vegtables See Recipe here.  
 
 

Baked Penne with Roasted Vegetables

Baked Penne with Roasted Vegetables baked penne roasted vegetables

Total Time: 1 hr 5 min Prep 25 min Cook 40 min Yield: 6 servings
Ingredients 2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil 1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon Home Farm Herbery Italian Seasoning
Or Home Farm Herbery Herbes de Provence
1 pound penne pasta 3 cups marinara sauce (store bought or homemade)
1 cup grated Fontana cheese
½ cup grated smoked mozzarella
1 ½ cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

Directions Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and dried herbs.

Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard.

 Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan.

Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Place your order today for Home Farm Herbery Italian Seasoning

Or Home Farm Herbery Herbes de Provence Back to main page
 
 

Making your own Home Farm Herbery herbal vinegars may not change your life, but it can certainly transform your culinary habits.

Making your own Home Farm Herbery herbal vinegars may not change your life, but it can certainly transform your culinary habits.
 
Our Vinegar Infusion Herb Mixes are made from chemical free, organic herbs grown right here at Home Farm Herbery, harvested when ready, dried and blended to create the most incredible vinegar infusions you will ever taste.
 
Healthy, affordable and delicious and these mixes will help you create great and unusual gifts when you add the vinegar needed.
 
All our Vinegar Infusion Herb Mixes come with the simple instructions on the back of the label.
 
Just mix the contents of the package with 2 cups of Apple Cider Vinegar. Ingredients: Horseradish, shallot and hot red pepper.
 
We also include a free herb or herb blend of our choice and free shipping within the USA.
 
We thank you in advance as all our net proceeds go to St. Jude Children’s Research Hospital so place your order now.
  Just in time for Labor Day Weekend grilling. grilled summer svory ribs          

Home Farm Herbery chemical free, organic Gourmet Baby Back Rib Dry Rub is another secret blend of herbs and spices by The Little Old Lady in The Flowered Hat. All ingredients are organically grown. This 8 ounce or 1 lb. package is good for many, many fine meals and is great for a dry rub on any meat, chicken or fish. We organically grow all the herbs here and the spices we buy are also certified organically grown.

  Home Farm Herbery Gourmet Dry Rub ingredients include brown sugar, kosher salt, chili powder, black pepper, cayenne pepper, basil, oregano, thyme, & onion powder. Rubs are better than marinades for large pieces of meat such as briskets and pork butts. For cuts such as these, the internal and external fat melts through the meat during cooking keeping it moist. They also produce a wonderful, flavorful crust.   We also include a free herb or herb blend of our choice and free shipping within the USA so order now.

Apple Cinnamon Tea is this week’s Special Tea apple cinnamon tea sampler            

Our Home Farm Herbery’s Apple Cinnamon Tea is a mouth-watering tea that fills the room with the smell of Mom's apple pie! Apple cinnamon starts with silky red rooibos, a tea high in antioxidants and beneficial alpha hydroxy acids. Add pieces of real apple, calendula petals, and a dash of cinnamon to create a tea that is warming and festive. Naturally sweet and inviting, apple cinnamon tastes too good to be good for you, but it is!

Ingredients: Cinnamon, apple fruit pieces, rooibos, calendula (marigold) petals, natural and artificial flavoring.

FYI: Rooibos is a broom-like member of the legume family of plants growing in South Africa's fynbos. The generic name comes from the plant Calicotome villosa, aspalathos in Greek. This plant has very similar growth and flowers to the redbush. Rooibos is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves.

Rooibos also contains a number of phenolic compounds, including flavanols, flavones, flavanones, and dihydrochalcones.

This tea is wonderful hot or iced and is good for you!  

We also include a free herb or herb blend of our choice and free shipping within the USA so place your order today.  


Our deal of the week is Broasted Vegetable Seasoning the perfect addition to these wonderful meat recipes. Spice up your life with healthy, organic herbs and herb blends now and get free shipping and a free herb or herb blend of our choice. broasted veg seasoningOrder today.
 
 

Tips on how to Cook with a Wok

Tips on how to Cook with a Wok

by Arlene Wright-Correll
Home Farm Herbery




One of the easiest ways to cook, at least for me, is with a wok. There is no mystery about it. It is fast, easy and has a bit a showmanship when doing a wok dinner for company.
My wok is cast iron from China even though it has an aluminum top. Prices usually start at $19.95. If you are using bamboo steamers, keep separate steamers for veggies and/or grains, and others for meats, fish, and other foods that can impart a flavor to the wood.
My wok sits on a reversible wok ring which sits on top of my gas stove and keeps the wok from wobbling around. In a Chinese restaurant the wok usually sits down into the gas stove. .

The earliest woks weren't woks at all, but cast-iron pans with sloping sides great for tossing and stirring a lot of food easily. These were developed as a result of the frugal use of fuel. Some historians also think that there's a connection between the helmets and shields of the invading Mongols and woks.

I like woks because they are very versatile. They can be used for almost any type of cooking: stir frying, deep frying; steaming, stewing, and even though I have never done it, it can be used for baking a cake. However, I do use mine occasionally for making beignets.



Some of the tools you will need are a tempura rack. This is indispensable when making tempura. At least one large bamboo wire skimmer is a must for anyone who wants to cook with a wok... Another important tool is the stainless steel skimmer.



Although Woks are available in many different types of materials, the traditional wok made from uncoated carbon steel is the most popular one and it the one I like the best. A wide variety of different materials, sizes and shapes are available nowadays. If you have an oriental store near you, chances are you will be able to find a vast assortment of oriental cookware. When selecting a wok, one must consider the type of stove you have. If you have a gas stove, you may use either a round-bottomed or flat-bottomed wok and you will need a wok ring.



If you have an electric range, the flat-bottomed style is the best choice, because it sits directly on the element. By selecting your wok appropriately, you will eliminate the need of a ring stand. Most Woks range in sizes from 10" to 16", the 14" is the most preferable size which is adequate for the preparation of most dishes in the cookbook. This material conducts heat well and is the most economical to purchase.



For the first time wok cooker, it is recommended that to purchase a wok set with lid, ring, wok turner, ladle, and strainer. A wok made of low carbon steel is preferred, as this type of metal is a better conductor of heat and it seems food will stick to the sides better than other materials. If one is concerned with appearance, a stainless steel wok is recommended. It can be scoured with steel wool and restored to newness after each use. Because stainless steel is a relatively poor conductor of heat and tends to reflect the heat back to the stove, it is recommended that a stainless wok be chosen with a slightly flattened bottom, to provide greater contact with the heating element of an electric stove.


I am not crazy about the stainless steel woks or even the electric woks for that matter. However, it is just matter of personal preference. I find electric woks to be an inefficient and expensive alternative that, with few exceptions, is best avoided, but to each its own as the saying goes.



When cooking with a wok stir fry your meat or shell fish first and then remove and set aside.



Then stir fry your chopped up vegetables to an al dente stage which means hot, firm and crispy or crunchy. Now toss your meat or shellfish back in continually stirring and then add your seasonings, starch to thicken your sauce or gravy.



Then you can serve over chinese noodles or rice and everyone can sit down and Wok and Roll!



May the Creative Force be with you



Arlene Wright-Correll

Home Farm Herbery

http://www.localharvest.org/store/M48630
 
 
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