Tag Archives: recipes

Brrrr!

A quick glance at my local forecast, and I’m assured that we’ll have no shortage of snow this winter or this week for that matter. Winter has arrived here in Idaho!

It’s inevitable—with all of the “outdoorsy” activities around the farm closing down for the season, we have a tendency to fold inward around here, hunker down, and gather around fires with cups of warmth in hand. There’s certainly no shame in getting cozy (I’m still in my jammies as I write this), but I also love to look for excuses to get out there into the wild, white world beyond my window.

One of the best excuses I can think of involves collecting a big ol’ pot of the white stuff. Yep, harvesting snow! It is an abundant crop these days.

But, why?

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Today’s Recipe: Gluten-free Apple Crisp

Okay, so you saw this pic of Granny Smith apples last week and here it is again. That’s because I’ve come up with yet another way to eat them. This time, it’s apple crisp but with a twist. Ever tried a bottom crust sweetened with molasses? Surprisingly good, actually VERY!

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Today’s Recipe: Thai Curry Vegetable Soup

We had such a great voting turnout for the cover of our last issue (more than 6,000 votes), Come All Ye Dec-Jan ’12, we are doing it again! To be eligible to vote for the next cover of the magazine go to our MaryJanesFarm website and …

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Today’s Recipe: Dried Apple Pie Rings

We had a bumper crop of Granny Smith apples this year, more than we can eat over the winter. Our solution? Dried apple pie rings. We dipped them in a a mixture of sugar, cinnamon, and powdered milk. Huge hit with everyone!

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Today’s Recipe: Chicken Thighs with Buttercup Squash

What to do with all that squash? Here’s a delish recipe that’s different from all the rest.

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Feeling Tipsy Today

I’m in the mood to share some of my favorite tips:

I autograph my books with a permanent felt marker. Oops. Sometimes, I walk away with a marker stain on my hands. I spray the mark with hairspray and then scratch it off with a fingernail. Gone! (Good use for that can of hairspray I’ve had for ten years.)

Next time you bake a cake with raisins and you don’t want them to sink to the bottom, coat them with flour first.

I use an old-fashioned egg slicer to slice mushrooms.

Bad HABIT begone: Pick a habit you’d like to quell by putting the money you spend on it into savings and watch your account grow.

New HABIT that’s dead on: Suzie Orman recently challenged her followers NEVER to give coins to a clerk during a transaction but instead roll the coins once a month and watch your savings grow by investing it. Within a few years, you’ll be richer by the thousands.

Today’s Recipe: Winner Winner Chicken Dinner (and Soup)

It all started at last weekend’s family reunion on my dad’s side held here in Moscow in a local park. Posing as a group for about an hour for photos is ALWAYS an ingredient at any family reunion. Ours was no different. But you know those old family photos (vintage) from 80 years ago that we now cherish?

 Patience.

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Today’s Recipe: In the Mood for Chicken?

Are you in the mood for chicken? I was last week. But not just any chicken. I wanted two different kinds of chicken. (The leftovers from my afternoon in the kitchen were amazing.) I’m now FAMOUS for FABULOUS chicken. Who knew?) Our local co-op sells ready-made breaded chicken breasts, but I wanted to see what I could come up with on my own. After I gathered up all my ingredients, I was on a roll.

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Today’s Recipe: Portuguese Fish Stew

Much to my vicarious delight, vacation and work commitments recently took Alyson Oüten to Europe for a month; from Spain to Portugal to Italy and Israel. (If you read my magazine or CLUCK newsletter, you’re already familiar with Alyson.)

For some of my Geography Journal entries she’ll take you to each of those stops (and more!). Today she is off to Portugal to sample the delicious cuisine of Peniche.

Take it from here. It’s all yours, Aly!!!!!

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Today’s Recipe: Smooth Move

I’m sure you know that old trick about freezing bananas that have seen better days. You hold onto them until the banana bread bug bites you bad, and then you embark on a marathon baking session.  Well, I’m a devotee of this method—it’s as if the freezer performs some magic to transform fruit that looks too ripe to even touch into an exotic delicacy.

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