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Box 10 Recipes

10/17/2014

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Sweet Potato Queen's Cornbread
from The Sweet Potato Queen's Kick-@ss Cookbook

1 cup all-purpose flour ( I personally use 1/2 buckwheat)
1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar (I use 1/3 cup)

3 sweet potatoes or 1 (16 ounce) cans sweet potatoes  (I use 2 cups mashed, a little mounded)

2 eggs

6 tablespoons milk (almond milk works well)

3 tablespoons oil
(I use butter, but coconut oil would also be great)

  1. Mom's is the ultimate example of a life well-lived. I am in total awe of her. She's smart, accomplished, beautiful-inside and out-loving, courageous, and bubbling over with the sheer joy of living.
  2. It's been an easy fifty years for Dad, clearly. To further endear her to me personally, she and her friends turn out some excellent eats! Mom herself makes this sweet potato cornbread that is worth driving all the way to Mountain Pine, Arkansas, for, but you won't have to-here's how you do it.
  3. Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.
  4. Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons oil.
  5. Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.


BRUSSELS SPROUTS PREP

If you haven't experienced Brussels Sprouts on the stalk yet, you may be confused about what comes next! Take a sharp knife and separate the sprouts from the stalk. Swish the little cabbage heads around in a sink full of water. Remove them and cut the small core off of the bottom. The smaller sprouts can be cooked whole, the bigger ones are best cut in half. The larger leaves that fall off the little heads can be cooked up right with everything else. We put a lot of good recipes ideas up on the Farmer Kriss Pinterest page and our favorite down below.

BRUSSELS AND BACON

10 small brussels sprouts
2 bacon slices
2 garlic cloves, thinly sliced
1 TBSP heavy cream or half and half
Salt and pepper


Cut sprouts in half lengthwise. Cook bacon in skillet on med high and remove when crispy. Add Brussels sprouts to skillet and fry until they start to brown around the edges. Add garlic slices and fry 1 minute until softened. Add cream and stir til slightly thickened.  Serve hot sprinkled with bacon crumbled over the top. Salt and pepper to taste. YUM!!!

CREAMY CHORIZO POTATO SOUP WITH BRUSSELS SPROUTS

8 ounces Spanish chorizo, finely diced (Brennans in Madison is a good source)
1 medium white onion, diced
2 cloves garlic, minced
1 lb. brussels sprouts, finely chopped
4 cups chicken broth
2 cups (about 1/2 pound) diced Yukon gold or Peter Wilcox potatoes
1 tsp. paprika
1/2 tsp. sea salt
1/4 tsp. black pepper
¾ cup half and half or milk or yogurt

optional toppings: shredded Manchego or Parmesan cheese, chopped fresh parsley, reserved chorizo

Saute chorizo in a large stockpot over medium high heat until cooked, about 3-5 minutes, stirring occasionally. Remove chorizo with a slotted spoon. Reserve 2 tablespoons of grease in the stockpot, and discard the rest. (or save for breakfast potatoes!) Add onion to the stockpot, and saute in the chorizo grease for 5 minutes or until soft and translucent, stirring occasionally. Add garlic and brussels sprouts, and saute for an additional 3 minutes or until the brussels sprouts begin to brown, stirring occasionally. Add chicken broth, potatoes, paprika, salt and pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low, cover and simmer for 10-15 minutes, or until the potatoes are tender. If you would like a pureed soup, blend soup using an immersion blender or stand blender. If you would like a chunkier soup, leave it as is. Stir in cream/milk and chorizo, reserving 1/4 cup chorizo for toppings if desired. Season with additional salt and pepper if needed.


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Box 9 Recipes

10/2/2014

 
And suddenly, we are in baking season! I don't know about you, but the leaves coming down and the breezes picking up make me want to hustle inside and get something cinnamon-scented cooking in the oven. In the gallery above, we feature our Sweet Potato Breakfast Hash, Sweet Potato Loaf, Butternut Breakfast Oatmeal, Butternut Relish, Butternut Mash, Sweet Potato Cornbread and Squash Yeasted Waffles. We've given you lots of ingredients in the box this week that will fold well into spice cakes and breads and muffins and cookies, and here are just a few of our favorite recipes:

Brown Butter Carrot Cake

4 tbsp butter
1 c apple butter (or scant cup thick apple sauce)
3/4 c packed brown sugar
1/2 cup raisins
1 cup shredded carrots
1/2 cup buttermilk
1 large egg
2 tsp vanilla
2 tsp shredded fresh ginger
2 tsp shredded lemon zest
2 tsp shredded orange zest
1 cup buckwheat flour
1 cup whole wheat or white whole wheat flour
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1 tsp allspice
1 tsp mace or 1/2 tsp nutmeg
1 tsp salt

Grease a 9 by 13 pan. Brown butter in saucepan over medium heat until nutty brown, about 1 minute. Pour into mixer bowl and add apple butter and sugar and blend until smooth. Add raisins, carrots, buttermilk, egg, vanilla, fresh ginger and zest. Mix well. Add flour, baking soda, spices and salt and mix just until combined.  Pour into prepared pan. (I prefer a thinner cake, so I made it more like bars and used part of the batter to make 5 muffins.) Bake in 350 oven for 35 or so minutes, checking near the time. Let cool 10 minute before serving with ice cream or whipped cream. Or cool completely and frost.

Brown Butter Icing
3 tbsp browned butter
1 1/2 c plain unsalted goat cheese or cream cheese
zest and juice from 1 large lemon
1/8 tsp salt
1 1/2 c powdered sugar


Sweet Potato Loaf
from Thug Kitchen, with swear words removed


1 cup of milk* (almond or soy will work)
½ teaspoon apple cider vinegar or lemon juice
1/3 cup oil
1 teaspoon vanilla extract
1 tablespoon ground flaxseeds
2 cups grated, raw sweet potato (or squash)
2 cups flour (white or whole wheat work)
¼ cup sugar
¼ cup brown sugar
2 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped nuts like walnuts or almonds
2 teaspoons sugar

Heat your oven up to 350 degrees and grease and flour a standard loaf pan. Yeah, standard. Nothing fancy. Mix together the milk and vinegar in a small glass and let it sit for a couple of minutes. In a large bowl, mix together the oil, vanilla extract, and ground flaxseeds. Stir in the milk mixture and the grated sweet potato.

In a medium bowl, mix together the flour, sugars, spices, baking soda, baking powder, and salt. Pour these dry ingredients into the bowl with all the wet stuff in it and mix until there are only a few dry spots. Dump in the nuts and mix it together a couple of times. Pour the batter into your loaf pan. Sprinkle the remaining teaspoons of sugar on top and throw that motherfucker in the oven.  Bake for 45-60 minutes or until a toothpick stuck in the center comes out clean. Let cool for at least 15 minutes before diving in.

SWEET POTATO CORNBREAD
from The Sweet Potato Queen's Big-Ass Cookbook
We made this for the potluck last Sunday night and got a ton of requests for the recipe. Here it is!

1 cup flour (we used half buckwheat and half white whole wheat)
1 cup yellow cornmeal
4 tsp baking powder
1 tsp salt
1/2 cup sugar (you could use less)
3 sweet potatoes boiled and mashed (2 cups) or one 16-oz can
2 eggs
6 TBSP milk
3 TBSP oil (i used melted butter)

Mix the dry stuff. Mix the wet stuff, including sweet potatoes. Add together, just until moist. put in greased 9 by 13 pan or muffin tins and bake at 425 til done - about 15 to 20 minutes.

BUTTERNUT (or pumpkin or sweet potato) WAFFLES
Our bed and breakfast guests LOVE these waffles. We use sourdough starter because we have it and it NEEDS to be used, but this recipe calls for yeast instead.




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