I’m a shopper/consumer who will NEVER buy pre-made salsa in the grocery store again! No matter how good it looks in the plastic container sitting in the refrigerated section of Whole Foods, it’s never better than my home-made salsa! The fresher the ingredients, the better! For this recipe, I picked the early-girl tomatoes, cilantro, onions, peppers, and garlic. It was amazing! I hope you enjoy this as much as we do!
3-4 “Early Girl” tomatoes
2-Spicey red chilly pepper or jalapeno
1-Very large bunch of Cilantro
Salt/pepper to taste
Wash and combine all ingredients in blender or Cuisinart mixer. Pulse to your desired consistency.
Tasting an Ostrich egg was always something my husband wanted to do. As it turns out, we have an Ostrich farm about 10 min. from us in Switzerland. He put in his order for 1 Ostrich egg in the fall of 2012, and in the Spring of 2013, it had been laid. Each egg sells for CHF 32. Each egg is equivalent to about 10-15 eggs, size dependent. He brought the egg home, extracted the yolk and egg white, and we began our scramble for the morning. We were a head count of 7, and it fed us all comfortably with some left over. Give it a try-it tasted like a “normal” egg to us. Enjoy!
1 ostrich egg
1 cup fresh spinach or diced greens of choice
salt and pepper
Well I doubt you need instructions for scrambled eggs, but here is what we did different. We drilled a 10mm hole in order to save the shell, then the egg was drained and the large cast iron skillett was fired up. Add some herbs, leeks, or onions in a bit of butter, scramble the egg in the bowl, and pour into the warm pan. Cook as you would normally. P.S. We saved the shell to have our kids paint on them. It’s quite a nice project for the kids to paint the large Ostrich shells, and it’s something they can have forever if they don’t break it first! Enjoy the slideshow
My mom and aunty were visiting from California. We’ve spent a lot of time in the kitchen. While sitting around the table discussing meals, my aunt said she would make a chicken pot pie – an all American favorite! I’ve never had a home-made version. Well, you’ll see from the pictures there wasn’t a scrap left-and loved it! This served about 7 people for dinner. If you make it in individual dishes its great to serve when having guests over or you can freeze the other dishes when you only 2-3 people.
For the filling:
1 Boiled whole chicken
2 cups carrots
3 Tbs. olive oil
2 cups frozen peas
Pinch of salt/pink of course!
Pinch of organic ground pepper
½ to a whole celery root
5 cups Chicken stock, preferably homemade
2-3 tsp. bouillon
1/2 C. Heavy Cream
1-2 Tbs. butter
For the crust: (double recipe for a top crust, a must)
3 cups flour
½ to 2/3 cups ice cold water
1½ tsp. salt
1 egg beaten with water for egg wash
1 tsp. baking powder
Salt/pepper pinch to finish.
75 gr butter
Get a stock pot filled with water, and put the fresh chicken in. Bring to a boil, and let it cook and boil until meat easily comes off the bones.
Begin to prepare the vegetables. In a large stock pot, melt butter and oil, add onions, diced carrots, diced celery root. Cook until translucent and the carrots are a bit softer. Add the flour, ¼ cup amounts at a time and stir. Begin to add your broth, stir until all has been added. Add your cream, and your frozen peas to the mixture, and finally, add the pulled chicken. At this point, it’s cooked, and ready to be placed in your dough lined baking dish.
I happen to have a Vitamix, and not a cuisinart or kitchenaid. My aunt showed me a very quick and an easy way to make the dough in the mixer. Begin by adding the flour to the mixer-turn it on. Add the salt and baking powder. Slowly add your cut butter cubes, then the water. Add enough water until it forms a ball and is well mixed.
Line a baking dish and pre-heat your oven to 200 °C. Add the filling. Place dough on top, paint on the egg wash, and bake for approx. 1 hour.
This bread recipe is something you dig up when you’re usually overflowing with zucchini from your summer garden. It’s usually around the time of Fall. So, like myself, I was doing a search on zucchini bread. Of course, there are plenty of recipes, and all are very similar. I just found one that was the recipe of someone’s grandmother, and I was impressed. I hope you enjoy it!
1 tsp. Cinnamon
2 Cup sugar
1 tsp. Baking Soda
1 Cup oil / or 2 sticks melted butter
¼ tsp. Baking Powder
1 tea spoon vanilla
1 tsp. salt
2 Cups shredded zucchini
½ C. nuts (walnuts, pecans, hazel-whichever you like best)
2 Cups flour
Mix together eggs and sugar until creamy and frothy. Add melted butter or oil. Add in your vanilla and cinnamon. Begin to add the flour, and rest of the ingredients. Stir together and mix well with a wooden spoon or spatula.
Preheat oven to 200°C. In a buttered loaf pan, pour in the batter, cook for about 45-55 min.
There are two words to describe this soup; delicious and easy! This soup is a perfect meal for a cold rainy day and can be made in a pinch. It consists of 2 main ingredients with stock to follow and a hint of cream if desired. I like this pureed in a blender, or you can leave it whole and chunky if this is your preference. This can also be substituted by switching leeks with asparagus, or even spinach. Enjoy!
6-8 potatoes, cleaned
4 Tbs. butter
6-8 leeks-cleaned and chopped
6-8 C. stock (vegetable or chicken)
Salt/pepper to taste
Get your soup stock pot out, put your butter in to melt, and sauté your chopped onion until translucent.
Take your washed potatoes and cut them in equal proportions for optimal cooking. You can dice them, or quarter them, your choice. If you puree in the end, it doesn’t matter what you do. If you leave the soup chunky, then I’d say to dice them.
Have your leeks washed well, and then slice them.
Once onions are cooked, add potatoes, leeks and cook in the butter/onion mixture for about 5 min or so.
Add your stock, bring to boil, turn down heat and simmer until potatoes are soft, usually 15 min. or so.
At the end, add a dollop of cream, mix in.
(If you choose to puree the soup, pour in the mixer or insert the hand mixer and whip it up)
Serve and garnish w/ parsley and serve with home-made crostini.