Posts from February 2017

Strawberry, Pecan, and Blue Cheese Salad

02/27/2017

We had some visitors this past week–my niece and nephew! Since they can’t grow things like kale and carrots in Iowa in February, it was quite the treat to help me harvest mine. They even helped me prepare my salad, too.

Ingredients:

1 head lettuce, chopped
1/2 bunch kale, de-veined and chopped
1/2 c pecans, chopped
1/4 c crumbled blue cheese
10 strawberries, chopped

Dressing:
1/4 c olive oil
1/4 c balsamic vinegar
1 T dijon mustard
1 T honey
S&P

Instructions:

Mix salad ingredients together. Mix dressing ingredients together. Combine.

Strawberry Cardamom Jam

02/14/2017

Roses are red,
Strawberries are pink,
When my kid’s eyes are that color,
Life kinda stinks.

Ingredients:

6 c crushed strawberries
7 c sugar
1 package pectin
1 T lemon juice
8-10 cardamom pods
12 pint jars with lids

Instructions:

Boil all your pint jars and lids for at least 10 minutes. While they are boiling, chop your berries add the cardamom seeds (removed from the pod) and set aside. Measure out the exact amount of sugar and set aside. Bring the berries to a boil over medium-high heat in a large sauce pan. Stir in 1 package of pectin. Bring to a rolling boil, stirring constantly. Add the sugar all at once, and stir. Bring to a rolling boil for exactly one minute. Remove from heat.

Fill the jars immediately to a 1/4 an inch. Wipe the rims and threads with a clean cloth. Cover with the two-piece lids. Place in the water bath that you used to sterilize the jars with the lip of the jar just out of the water. Bring the water to a boil for 10 minutes. Once done, remove from the water. Make sure the lid is on tight. Once it cools, the center of the lid should be sunken, which means the jar is pressurized. Enjoy on anything that could use some extra jammy sweetness!

Broccoli and Sausage Orecchiette

02/02/2017

According to the USDA, the average American eats 4 pounds of broccoli per year. Given our garden’s glut, Gary and I have been eating probably a pound of broccoli per day for the past month. Although I’d love to brag about our healthiness, all I can really attest to is our over-abundance of gas.

Ingredients:

1 lb broccoli, chopped into florets
1 lb orecchiette pasta
1 lb ground sausage
2 cloves garlic
1 c broth
1 hot pepper, chopped
1/2 c Parmesan, grated
1/4 c olive oil
1/4 lemon juice
1 T mustard
S&P

Instructions:

First, get a pot of water boiling for the pasta. While waiting to boil, cook the sausage until done, or 5-10 minutes over medium-high heat. Remove from the pan onto a paper towel, pouring most of the grease. With the remaining drippings, add the hot pepper, garlic, and broccoli. Cook for 3-5 minutes. Add the pasta to the boiling water. Then add the broth to the pan with the broccoli and cover, so it will steam. Keep covered for about 5 minutes. Turn off the heat when the broccoli is cooked. Add the olive oil, lemon juice, mustard, and S&P in a small bowl. When the pasta is finished, drain. Add the broccoli, garlic, pepper, and broth mixture to the drained pasta. Add the grated cheese and dressing.

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: