Tuesday, August 30, 2016

Farm Fresh Salsa (Kristi Original)

We signed up for a CSA Farm Share Box this year. It has been a lot of fun getting a variety of vegetables. This week I made fresh salsa with the vegetables in my box.

3 Tomatoes
1/4 Onion
2 Jalapenos (As many as you like for heat)
1 Clove of Garlic Crushed
Sea Salt to Taste
Cumin to Taste
1 Ear of Raw Corn (Remove the corn from the cob)
Fresh Cilantro to Taste

Put all of the ingrediants in the food processor. Once it is ground up enjoy on chips or on food.

I used the whole jalapeno, seeds and all
The salsa will get more flavorful the second day when the flavors mix together.

Monday, August 8, 2016

Bacon and Cheese Green Beans (Kristi Original)

1. Fresh Garden Green Beans
2. Butter
3. 1 Garlic Clove Minced or Crushed
4. Seasoning Salt
5. Crushed Cashews
6. Shredded Cheese
7. Crumbled Bacon

1. Put water in a pan, add steaming basket and bring water to a boil
2. Add green beans and cook until tender, about 5 minutes
3. Add to serving bowl and mix with the rest of the ingredients and serve


You can make fresh beets on the stove or in the crock pot. They are easy, but they take a long time to cook, similar to a potato.

Preparing the Beet
Cut the stems off of the beets. If you leave 2 inches of steam at the top and bottom of the beet, it will prevent the red from going into the water. (You can eat the leave in a salad or steam them. They are nutritious.)

Crock Pot
1. Fill the crock pot with water, salt to taste and at least a tsp of vinegar
2. Add the beets.
3. Cook on Low all day

1. Fill the pan with water, salt to taste and at least a tsp of vinegar
2. Add beets.
3. Boil on a medium heat 30-60 minutes, until the beets are tender and done

1. Remove the beets from the pan or crock pot and run under cold water until you can touch them.
2. Remove the skin by sliding it off of the beats.
3. Cut up the beets and serve. Add additional seasoning, butter or whatever you enjoy. Some ideas are melted butter, salt, pepper, basil, savory, caraway seeds, minced chives, minced parsley.

Sauteed Cabbage


1. Chop up the cabbage as finely as possible, similar to coleslaw
2. Heat butter in the pan and sauté the cabbage in the butter and season with salt and pepper.
3. Sauté for 10-15 minutes stirring occasionally. When the cabbage is tender and begins to brown it is ready to eat.

Option: Cook in oil instead of butter to make this a vegan recipe.

Roasted Broccoli (Kristi Original)

Fresh Broccoli Florets cut to bite sizes
Olive Oil
Progresso Italian Bread Crumbs
Shredded Cheese - Parmesan or Cheddar

Preheat Oven to 425 Degrees

1. Mix Broccoli with all ingredients above
2. Evenly spread on baking sheet
3. Bake for 10 Minutes or until done

Note: Make this recipe without cheese to make it vegan.

Cheddar Potatoe Soup with Vegetables (Kristi Original)

1 Package of Bear Creek Cheddar Potato Soup
1 Zucchini - Diced/Cubed
1 Summer Squash - Diced/Cubed
3 Mushrooms - Sliced
3 Red Potatoes (or other Potatoes) - Cubed
1/4-1/2 Onion - Finely Chopped
Carrots - Finely Chopped
Shredded Cheese (I used cheddar)

1. Mix the Bear Creek Soup with water amount from the package (8 cups?)
2. Put the soup in the crock pot and stir in the vegetables
3. Cook on high for 2-1/2 or 3 hours (I will try out low setting later for a longer period of time)
4. Serve the soup with cheese sprinkled on top

Slow Cooker Barbeque


1 (3 pound) boneless chuck roast
1 (18 oz) bottle barbeque sauce)
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

1. Place roast into slow cooker. Sprinkle with garlic powder and onion powder and season with salt and pepper. Pour barbeque sauce over meat. Cook on Low for 6-8 Hours.

2. Remove meat from slow cooker, shred and return to slow cooker. Cook for 1 more hour. Serve hot.

Kale Chips

I decided to get a CSA Farm Share box this year. Every week I get a box full of locally grown vegetables and need to figure out how to cook with them. Recently I got Kale, I believe it was dinosaur Kale. I made Kale Chips for my vegan parents.

1 Bunch of Kale - cleaned, dried and ripped/cut up leaves into chip size pieces (Removed inner stems)
1 Tbsp of olive oil (or another oil if you have it, I may have used more oil)
1 Tbsp sherry vinegar, cooking vinegar or wine
1 Seasoning Salt to Taste
Any other seasoning that you would like on your chips - I used cayenne pepper and garlic

Preheat Oven to 300 Degrees

1. Mix all ingredients in a zip lock bag until the kale is covered with oil and seasoning.
2. Spread the kale evenly on a baking sheet.
3. Roast in the oven about 35 minutes until the chips are crisp.