Good Season'n With Herb'n Renewal

  (Lancaster, Kentucky)
Tak'in the guesswork out of seasoning your food!
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Let it snow!

It's been snowing all day and now the wind is really starting to pick up.  Darn glad we're inside where it is warm, sort of!  But, to help take the chill off of these old bones I decided to bake some bread.  Somehow that led to a kettle of soup...gotta have something to dunk those wonderful bread heels in. Ha Ha!  So I thought I would share our recipe for one of our favorite "warmer uppers!"

 

Cowboy Beans'n Sausage Soup


2 lbs. dried beans (we used pinto and white beans!)

3 qts. water

1 lb. smoked sausage, cubed small

1 medium onion, diced

1 cup green pepper, diced

2 ribs celery, diced

2 Tbsp. Herb'n Cowboy

1 tsp. each of beef and chicken bouillon


Soak beans overnight; drain and rinse. In a 6 qt. pot bring water and beans to a boil; reduce heat, cover and simmer 1 hour. Stir occasionally. Brown sausage in a skillet for 5 minutes, then add next four ingredients and saute' three minutes more. Once the beans have cooked an hour add mixture and bouillon to beans. Bring to a boil, reduce heat and simmer (uncovered) for an additional hour or until beans are tender and soup has thickened...stir occasionally. Salt to taste.

 
 

We're Jamm'n With Sweet Taters!

Okay, the ice has melted and now we can really see the damage to our beautiful trees and we're gonna cry. Something had to get us out of our “funk” so what could be better than a kettle of soup! And, seen as how our sweet potatoes didn't care whether or not we had power...they survived! They ended up in a pot yesterday for one of our favorite recipes. :) Drew prepared this recipe when he was the guest chef at our local Williams & Sonoma and it was a hit! Rich and creamy without cream!!!


Thought I would share it with you. Pardon the CAPITAL letters. The font that I use on our recipe cards always come out that way and right now I've got to get busy trying to clear the limbs so I can get to our commercial kitchen...herb seasoning seems more important than old capital letters right now!


JAMM'N SWEET TATER SOUP


2 RIBS CELERY, DICED

1/4 CUP ONION, DICED

1/2 STICK BUTTER

3 LBS. SWEET TATERS, PEELED & CUT

INTO 1/4" CHUNKS. ABOUT 10 CUPS

2 LBS. YUKON GOLD TATERS, PEELED AND QUARTERED. ABOUT 7 TATERS

1 1 /2 QTS. CHICKEN BROTH

1 TBSP. JAMM’N JERK


IN A 4 QT. POT, OVER MEDIUM HEAT, SAUTE' CELERY AND ONIONS FOR 10 MINUTES OR UNTIL TENDER....DO NOT BROWN! ADD BOTH TATERS AND CHICKEN BROTH; BRING TO A BOIL. GIVE IT A STIR; COVER POT AND REDUCE HEAT. SIMMER FOR 20 MINUTES. REMOVE LID AND STIR IN JAMM'N JERK; SIMMER FOR 10 MORE MINUTES. REMOVE FROM HEAT AND BLEND UNTIL SMOOTH IN A FOOD PROCESSOR OR WITH A STICK BLENDER.


TRY ADDING A DOLLOP OF SOUR CREAM OR BLEU CHEESE TO EACH BOWL BEFORE SERVING! YUMMY! MAKES 3 1/2 QTS.

Here's a link to our Jamm'n Jerk. 

http://www.localharvest.org/jammn-jerk-C261

 
 

Got leftovers from that "bird?"

On our farm, leftover turkey is never a problem...we love having it.  Oh my gosh, those turkey sandwiches loaded with the leftover dressing and a bit of cranberry sauce are to die for!  Then there's the turkey hash  for breakfast.  Of course, everyone makes turkey soup!  But then there's still some leftover and what the heck can you do with it...something different perhaps. :) 

How about this recipe...

WHITE TURKEY CHILI

  • 1 LB DRIED NAVY BEANS
  • 1 LB DRIED GREAT NORTHERN BEANS
  • 2 CUPS TURKEY BROTH
  • 3 QTS. WATER
  • 1 CUP CELERY, DICED
  • 2 CUPS ONION, DICED
  • 1 GREEN PEPPER, DICED
  • 2 (4OZ.) CANS DICED GREEN CHILES
  • 2-3 LBS. COOKED TURKEY, CUBED
  • 3-4 TBSP. HERB’N RENEWAL CHILI SEASON'N
  • 2 TSP. SALT
  • 3 TBSP. CORN MEAL

IN A 6-8 QUART POT SOAK BEANS OVERNIGHT, DRAIN AND RINSE; ADD CHICKEN BROTH, WATER AND SALT. BRING TO A BOIL; REDUCE HEAT, COVER AND SIMMER FOR 2 HOURS...STIR OCCASIONALLY. SAUTE' CELERY & PEPPERS FOR 5 MINUTES. ADD TO BEANS, ALONG WITH CHILES, TURKEY AND CHILI SEASON'N. SIMMMER FOR 1 HOUR, UNCOVERED..STIR OCCASIONALLY. TO THICKEN, SLOWLY ADD CORN MEAL, STIRRING CONSTANTLY. ENJOY!

Sorry about the CAPS but I have this saved in the same font that we print our recipes that are included in each package and frankly, I don't have time to redo it...farming comes first and I have lettuce seeds to sow! :)

 
 

Giving thanks is a daily thing, but Thanksgiving only comes once a year!

I was doing my normal, everyday chores this morning and as always I take a moment to look out of a window and smile from ear to ear. We are the luckiest folks on earth. No, we're not rich, in fact we're down right poor. But we've got a wonderful life...one that makes you smile everyday no matter what the day brings. Just looking over our small farm is enough to make any day worthwhile and I give my thanks everyday for the privilege of being able to touch and smell our bounty.


Yes, it's the little things in life that make you smile from ear to ear...we know because we are living our dream on our little farm. The only way we can do this is because of our wonderful and supportive customers and the folks at Local Harvest. Without you, we would still be enjoying our farm but only as we leave and return from our “real” jobs! Lol


We thank you all for your continued support of Herb'n Renewal. You are the ones who make us smile!


And, here's a recipe that we hope will make you and your guests smile. :)


Have It Your Way Omelet


Chop up your favorite omelet “fillers” such as ham, cheese, green peppers, onions, etc. Place them in separate bowls and set aside. Bring a large kettle of water to a boil. Meanwhile give each guest a quart size freezer Ziploc bag and have them write their name (with a permanent marker) on the bag. Break two large eggs into each bag and let the guests “squish” until the eggs are well blended.


Now comes the fun! Let each guest “dump” whatever “fillers” they like into the bag of eggs. And, don't forget the herb seasoning! We typically use either our Herb'n Cowboy or Cheese'n Season but if they would like to add a little spice to their lives, try our Cajun Wing'n Season. Remember that you'll only need a small pinch cause our herb blends are always fresh and full of flavor. Tell them to give the bag a shake and close it tight trying to get as much air out as possible. Gently drop them into the boiling water, holding each bag for just a second or two...just enough to “set” the eggs. Set your timer and boil for 13 minutes...yup, boil them for exactly 13 minutes! You can boil up to 6 bags at a time! Believe me, your guests will stand around the pot with their jaws dropping and they will think you have gone nuts!!! Won't they be surprised when a perfectly cooked omelet comes out of that bag!

After the 13 minutes of boiling, remove the bag and cut it open, just above the omelet, with scissors and let them roll out onto a plate. Or if you want something really special try rolling your omelet onto a warm flour tortilla and top with homemade salsa!


This recipe is sooooo easy and there are no pots to clean so you get to enjoy your guests. It's a perfect way to start Thanksgiving Day. You'll be free to get your “bird” into the oven!!!


Happy Thanksgiving from our farm to your home!



 
 

Not your average chili!

Need something to help keep you warm during the cold fall and winter nights?  This chili recipe is a "fer sure" warmer upper! It's not your normal chili recipe...think Louisiana and the Bayou! 

Bayou Chili


1 lb ground beef

1 lb smoked sausage, quartered and cubed

1 cup celery, diced

1 cup onion, diced

1 cup green pepper, diced

2 cans of beer

1 lb frozen corn

1 28 oz can diced tomatoes, drained

1 30 oz. can chili beans

4 Tbsp Herb'n Renewal Chili Season'n

1 29 oz can tomato sauce

1 cup frozen okra

1-2 lbs. Peeled, raw shrimp


In a large (7 qt. Or more) pot, brown ground beef; remove and drain well. Set aside. In the same pot, over medium heat, cook the sausage for 5 minutes. Add the celery, onions & peppers and saute' for an additional 4 minutes. Return beef to the pot and add the next 7 ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes...stirring occasionally. Remove lid, continue simmering for 1 hour or longer...stirring occasionally. Add shrimp and cook for 5 more minutes or until shrimp is pink and thoroughly cooked.  Enjoy!!!!

Add a fresh green salad and a loaf of homemade bread and you've got a meal guaranteed to bring smiles to your guests faces!

Here's the link to our Chili Season'n

 http://www.localharvest.org/store/item.jsp?id=39

 



 



 
 

Got Beef?

Thought we would share one of our very most favorite "Sunday company" meals with you on our very first entry to our new blog. :)  This recipe is so simple and sooooo very delicious.  We were proud to be asked to participate in a Kentucky Beef Council program and this is what we prepared as our "sampling!"  Have to admit that some of the "beef folks" were a bit leery consdering we were "doctoring up" their prized beef.  But, they came back for second helpings so our seasoning passed the big test. :)

 

Here's the recipe and we hope you enjoy it as much as they did.

 

 

Herb'n Swiss Beef Tips


2 1/2 lb. Round steak, trimmed & cut into 1/2” pieces

2 1/2 Tbsp. Herb'n Renewal's own Rub'n Season Beef

2 Tbsp. Olive oil

1 medium onion, cut into strips

1 green pepper, diced into 1/4” pieces

2 ribs celery, sliced into 1/2” pieces

2 tsp. Sugar

1 14 1/2 oz. Can diced tomatoes

1 29 oz. Can tomato sauce

1 8 oz. Can mushrooms, drained


Toss beef in the Rub'n Season Beef; let sit for 30 minutes. In a large skillet, brown beef in olive oil on high heat. Add onions, celery, peppers and cook for 5 minutes. Add remaining ingredients and simmer for 5-10 minutes. Transfer to a large covered baking dish and bake in a preheated 350 degree oven for 1 ½ hours or until meat is tender. Serve over rice or noodles...add a fresh crisp salad and some crunchy homemade bread and you've got one heck of a meal! Enjoy!

Here's a link to our Rub'n Season Beef

http://www.localharvest.org/store/item.jsp?id=32

 


 

 
 
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