Rural Rich Farms presents – The Dish of Many Names; One Pot Pasta, Tomato Basil Pasta; or My Own: Lazy Vegetarian Spaghetti, WHAT?!?!? Well It Is

Lazy Vegetarian Spaghetti

Now now, I mean that in the most loving way.  I could have called it “Vegetarian Spaghetti on the Fly”, or “Spaghetti Marinara for the Busy Soul” (or the boring One Pot Pasta or Tomato Basil Pasta in which it has been called) but I’m about shooting straight from the hip and I’m….well, lazy.  I’ll be the first to admit I have sloth-like tendencies from time to time and this recipe is a match made in heaven for me (I wasn’t called Zettie Spaghetti for nothing…well…yes it was for nothing.  People are mean.).

I love a good meatball; especially laden with my favorite herbs and spices.  But Spaghetti Marinara is really my heart’s desire when we are talking about my all-time favorite dish, and this recipe hits every level of goodness.  Next time I might try using fresh tomatoes instead of canned, only because the rest of the ingredients made this so fresh, it was almost a shame to add that can of tomatoes (I soooo wished I would have had a jar of my own, but alas, homemade canned tomatoes from our garden is not in the cards this year.)  It’s fast, it’s simple, and I think would go well with any type of protein (yes even fish), or it stands well on its own for a nice meatless meal.  Happy Homesteading!

This was seen on more than one occasion from several different resources, so I’m not sure who to give credit to and thank.  Cheers to you in the nether. (I did make 1 alteration: the recipe called for 12oz of pasta and I used 1 box (13.25oz) whole wheat pasta.  Hey!  I was trying to make is healthier…Brasil or Bust! 27 days!!)

Ingredients

Lazy Vegetarian Spaghetti

1 box (13.25oz) whole wheat spaghetti

1 can diced tomatoes

1 large onion, julienned

4 cloves garlic, minced

½ teaspoon red pepper flakes

2 teaspoons oregano leaves

2 large sprigs fresh basil, chopped

4 ½ cups vegetable broth

2 tablespoons extra virgin olive oil

¼ cup Parmesan cheese

Place all ingredients except liquid and parmesan cheese into a large stock pot or Dutch oven.  Pour broth over and turn to medium high heat.

Into the pot Liquid

 

 

 

 

 

Cover and bring to a boil, stirring occasionally to keep noodles from sticking.  Once a boil is reached, reduce heat and simmer, covered, 10 minutes; stirring the pot every 2 minutes.  Remove cover and add in the parmesan cheese and cook 2-3 minutes until liquid is thickened, stirring frequently.  Enjoy!

Almost boiling

Halfway thru Add parmesan

Lazy Vegetarian Spaghetti
Ingredients
  • 1 box (13.25oz) whole wheat spaghetti
  • 1 can diced tomatoes
  • 1 large onion, julienned
  • 4 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 2 teaspoons oregano leaves
  • 2 large sprigs fresh basil, chopped
  • 4 ½ cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • ¼ cup Parmesan cheese
Instructions
  1. Place all ingredients except liquid and parmesan cheese into a large stock pot or Dutch oven. Pour broth over and turn to medium high heat.
  2. Cover and bring to a boil, stirring occasionally to keep noodles from sticking. Once a boil is reached, reduce heat and simmer, covered, 10 minutes; stirring the pot every 2 minutes. Remove cover and add in the parmesan cheese and cook 2-3 minutes until liquid is thickened, stirring frequently. Enjoy!

 

Posted in cooking, Family, Farm Life, Home, Italian, Kitchen, Pasta, recipe, Review, Side Dish, Tomato, Uncategorized, Vegetarian | Tagged , , , , , , , , , , | Leave a comment

Rural Rich Farms Presents: Paprika Chicken

Chicken is the most diverse meat, tasting great on its own and being able to adapt to any flavor thrown at it. This is a dish that features chicken and paprika. I really loved this dish the taste of sweet paprika penetrates the chicken causing a sweet and welcome taste. My wife who normally is not a fan of sweet main dishes loves this recipe so much she requests it.

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Ingredients:

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4 lbs of Boneless Skinless Chicken Thighs.

Salt

Pepper

2 Tbsp butter

2 Tbsp Olive Oil ( I used Extra Virgin Olive Oil)

3 Medium Sized Onions Chopped

4 Garlic Cloves Chopped

½ cup low Chicken Broth

2 Tbsp Paprika/Sweet Paprika

4 Roma Tomatoes, seeded and chopped

½ cup sour cream

Ingredients:


Season chicken all over with salt and pepper.

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In Dutch oven, melt butter with the oil over medium-high heat.

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Working in batches, add chicken and cook, turning frequently, until browned on all sides. (What this does is it adds some structure to the chicken thighs so they will not break apart during the long cooking time in liquid)

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Remove chicken and set aside, on plate.

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Pour off all fat from the pot except for about 1 Tbsp. Add onions and garlic sauté until softened.

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Pour in broth, paprika, tomatoes, using the liquid to deglaze the pan (Scrape up the browned bits on the bottom of the pan)

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Add chicken back to the pot and cook over medium-low heat for about 45 minutes.

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Bring pot back up to boil and cook over high heat until slightly thickened (About 2 minutes).Stir in sour cream.

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Salt to taste. Enjoy!

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Rural Rich Farms Presents: Paprika Chicken
Author: Bshine
Ingredients
  • 4 lbs of Boneless Skinless Chicken Thighs.
  • Salt
  • Pepper
  • 2 Tbsp butter
  • 2 Tbsp Olive Oil ( I used Extra Virgin Olive Oil)
  • 3 Medium Sized Onions Chopped
  • 4 Garlic Cloves Chopped
  • ½ cup low Chicken Broth
  • 2 Tbsp Paprika/Sweet Paprika
  • 4 Roma Tomatoes, seeded and chopped
  • ½ cup sour cream
Instructions
  1. Season chicken all over with salt and pepper.
  2. In Dutch oven, melt butter with the oil over medium-high heat.
  3. Working in batches, add chicken and cook, turning frequently, until browned on all sides. (What this does is it adds some structure to the chicken thighs so they will not break apart during the long cooking time in liquid)
  4. Remove chicken and set aside, on plate.
  5. Pour off all fat from the pot except for about 1 Tbsp. Add onions and garlic sauté until softened.
  6. Pour in broth, paprika, tomatoes, using the liquid to deglaze the pan (Scrape up the browned bits on the bottom of the pan)
  7. Add chicken back to the pot and cook over medium-low heat for about 45 minutes. Bring pot back up to boil and cook over high heat until slightly thickened (About 2 minutes). Stir in sour cream.
  8. Salt to taste.

 

Posted in Chicken, cooking, Farm Life, Kitchen, recipe, Tomato | Tagged , , , , , , , | Leave a comment

Rural Rich Farms presents – Re-Creating an Original, The Samoa; Girl Scouts Know How to Get It Done

Yummy homemade Samoas!

There is something to be said about a cookie that sells itself (who has ever turned down a knock from a Girl Scout, honestly!?!?).  And not just one kind.  Every household is totally divided on a favorite, and luckily for us, my mom usually bought several boxes of each.  Girl Scout Cookies are an American Institution.  We were more of a Boy Scout family, my mom being a Den Mother and my oldest brother, James, going all the way and becoming an Eagle Scout (although I was in Girl Scouts for a spell.   I ditched it when, one time at camp, they made me eat cooked cauliflower and I decided right then and there, nope….I don’t have to eat that stuff, my mom doesn’t make me eat that stuff, and alas, my Girl Scout days were numbered).  Thank goodness you didn’t have to be IN Girl Scouts in order to get the cookies.

The one and only downfall is that they are not available all year.  Or are they?  The minute I saw this recipe I knew I was trying it, because in my divided household, Samoas are my favorite (followed closely by Tagalongs, which are my mom’s favorite.  Score!).  This recipe will probably be my number one find of the year.   I’m not sure what could beat it.  It is one of the best cookie recipe’s I have ever had (and I make a mean chocolate chip cookie, so that’s saying a lot.).  Thank you Girl Scouts, and thank you to the genius that wanted these enough to figure out how to recreate them.  Happy Homesteading!

Ingredients

Homemade Samoas

Cookie Base:

½ cup granulated sugar

¾ cup butter,softened

1 large egg

½ teaspoon vanilla

2 cups A.P. flour

¼ teaspoon salt

Topping and Finish:

3 cups shredded sweetened coconut

12oz good quality chewy caramels

¼ teaspoon salt

3 tablespoons milk

10oz chocolate of choice (I used semi-sweet, milk chocolate would be good, and I might even try white chocolate once to appease my husband)

Preheat oven to 350 degrees.  Lightly grease a 9×13 pan.  Cream together the butter and sugar.  Beat in egg and vanilla.  Whisk flour and salt together; turn mixer to low and gradually add flour mixture.  Dough does not need to come together, remove when crumbly.  Transfer to greased pan and press into an even layer.  Bake 20-25 minutes until set and edges are lightly brown.  Cool Completely.

Greased pan

Butter and sugar Creaming Vanilla (egg already in bowl) Beat Add flour Crumbly dough transfer to pan Pressed into even layer Baked to perfection

 

 

 

 

 

 

 

 

 

 

 

Lower oven temperature to 300 degrees and spread coconut evenly onto a half sheet or cookie sheet lined with silicon mats or parchment paper.  Bake for 20 minutes, stirring every 5 minutes.  Set aside.

Coconut Coconut 10 minutes in Finished Coconut

 

 

 

 

Place caramels, milk and salt into a sauce pan and place over a medium heat.  Heat until caramel is melted and completely smooth.  Fold in coconut.  Dollop over crust and lightly spread out evenly (try not to compact it down too much because it will become rock solid when it cools).  Let cool, cut into bars (I got about 32 when all was said and done).

Caramel, milk and salt Smooth Add toasted coconut Dollop Spread evenly Cut into bars

 

 

 

 

 

 

 

Melt chocolate in a double boiler (you can also do it in the microwave).  You may need to add a splash of milk to get a smooth consistency.   Place melted chocolate on a plate and dip in the bottom of each cookie; place on a cookie sheet lined with parchment or wax paper (I had neither so I buttered some foil).  Place remaining chocolate into a zip lock bag.   Snip off end and pipe onto cookies.  Place in fridge for 1 hour to harden chocolate. Enjoy!

Chocolate Melted chocolate Dipping 1 done Remaining chocolate Pipe it on

Re-Created Samoa
Ingredients
  • Cookie Base:
  • ½ cup granulated sugar
  • ¾ cup butter,softened
  • 1 large egg
  • ½ teaspoon vanilla
  • 2 cups A.P. flour
  • ¼ teaspoon salt
  • Topping and Finish:
  • 3 cups shredded sweetened coconut
  • 12oz good quality chewy caramels
  • ¼ teaspoon salt
  • 3 tablespoons milk
  • 10oz chocolate of choice (I used semi-sweet, milk chocolate would be good, and I might even try white chocolate once to appease my husband)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a 9×13 pan. Cream together the butter and sugar. Beat in egg and vanilla. Whisk flour and salt together; turn mixer to low and gradually add flour mixture. Dough does not need to come together, remove when crumbly. Transfer to greased pan and press into an even layer. Bake 20-25 minutes until set and edges are lightly brown. Cool Completely.
  2. Lower oven temperature to 300 degrees and spread coconut evenly onto a half sheet or cookie sheet lined with silicon mats or parchment paper. Bake for 20 minutes, stirring every 5 minutes. Set aside.
  3. Place caramels, milk and salt into a sauce pan and place over a medium heat. Heat until caramel is melted and completely smooth. Fold in coconut. Dollop over crust and lightly spread out evenly (try not to compact it down too much because it will become rock solid when it cools). Let cool, cut into bars (I got about 32 when all was said and done).
  4. Melt chocolate in a double boiler (you can also do it in the microwave). You may need to add a splash of milk to get a smooth consistency. Place melted chocolate on a plate and dip in the bottom of each cookie; place on a cookie sheet lined with parchment or wax paper (I had neither so I buttered some foil). Place remaining chocolate into a zip lock bag. Snip off end and pipe onto cookies. Place in fridge for 1 hour to harden chocolate. Enjoy!

 

Posted in Baking, Cookies, cooking, Family, Farm Life, Home, Kitchen, Re-Creating Originals, recipe, Review | Tagged , , , , , , , | Leave a comment

Rural Rich Farms Presents: Chicken Manicotti

My mom does not eat pasta, at all, but she still made it plenty of nights for my Stepdad and I.  Once I started cooking and got to know my way around the kitchen, a lot of the dishes I made included pasta simply because that was something I wanted to explore. The first time I made this dish I was 14.   I got the recipe from some old television show on PBS. I remember it because it tasted so good, and before this I did not have much experience eating chicken with pasta, so it was new to me, and it opened up a whole new world to explore. It was small discoveries like this and the support and encouragement from my parents that turned me into a cook.

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Ingredients:

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1 ½ Pounds of Boneless Chicken Breast Chopped into chunks

1 Package of Manicotti noodles

Prepared Sauce – I used my Alfredo Sauce Recipe found here

1 Tbsp Dried Oregano

2 Tsp Mustard Powder

2 Tsp Salt

2 Tsp Pepper

Preparation:

Preheat the oven to 350°.

Pour the spices over the chicken and with your hand mix them in evenly.

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Take the manicotti noodles and stuff the chicken in them, make sure to fill the middle.

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Pour a little of the prepared sauce on the bottom of a 13×9 baking dish, then add the stuffed noodles to the baking dish and cover with rest of sauce.

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Cover with foil, and bake for 80-90 minutes until a fork can easily penetrate the manicotti noodles.

Enjoy!

Rural Rich Farms Presents: Chicken Manicotti
Author: Bshine
Ingredients
  • 1 ½ Pounds of Boneless Chicken Breast Chopped into chunks
  • 1 Package of Manicotti noodles
  • Prepared sauce I used my Alfredo Sauce Recipe found here
  • 1 Tbsp Dried Oregano
  • 2 Tsp Mustard Powder
  • 2 Tsp Salt
  • 2 Tsp Pepper
Instructions
  1. Preheat the oven to 350°.
  2. Pour the spices over the chicken and with your hand mix them in evenly.
  3. Take the manicotti noodles and stuff the chicken in them, make sure to fill the middle.
  4. Pour a little of the prepared sauce on the bottom of a 13×9 baking dish, then add the stuffed noodles to the baking dish and cover with rest of sauce.
  5. Cover with foil, and bake for 80-90 minutes until a fork can easily penetrate the manicotti noodles.
  6. Enjoy!

 

Posted in Chicken, Family, Home, Italian, Kitchen, Pasta, recipe, Sauce | Tagged , , , , , , | Leave a comment

Rural Rich Farms presents – Black Bean Porridge; Yes Just Like Goldilocks, Only She Hit Us Up At Dinnertime

Beautiful!

After making this, I couldn’t get the word “porridge” out of my head.  I understand that porridge usually refers to a hot cereal usually made of oats, but upon completion of the good old reliable Google search, I’m confident in my decision to call it that (click here for reference).   Similar is close enough for me!

Maria and George at Barefoot Beach

Maria and George at Barefoot Beach

Sunset cruise

Sunset cruise

 

 

 

 

 

 

This is a recipe from my mother-in-law, Maria (she was a chef before becoming a chemical engineer).  She made this for us during our trip to Florida last October and I had to have the recipe.  Thinned out to a soup for an exceptional 1st course (which is how Maria made it), or left as a thick porridge (my recipe that is slightly altered from the one she gave me) for a Saturday lunch in the fall, this dish has warm, rich flavor and is surprisingly filling, but not overbearingly so.  Serve garnished to your liking with a chunk of good bread.  Happy Homesteading!

 

Ingredients

Black Bean Porridge

1 lb chuck roast, cut into 1” pieces

1 lb dry black beans, sorted and soaked at least 12 hours

1 large onion, chopped

3 cloves garlic, minced

3 ribs celery, chopped

1 can diced tomatoes

¾ cup dry red wine

1 tablespoon granulated sugar

2 bay leaves

3 tablespoons (or cubes) vegetable bouillon

6-8 cups water

Salt and pepper, to taste

 

Sort and soak your beans overnight.   Drain.

In a large Dutch oven on high heat, sear meat briefly (does not have to cook all the way thru); just long enough to get a good layer of fond on the bottom of the pan.  Remove meat.  Add in the onion and celery.  Cook on medium heat, 7-10 minutes, until soft and brown.  Be sure to use a wooden spoon and scrap all the fond off the bottom of the pan with the moisture that is released from the onion and celery.  Add in garlic; cook until fragrant, 1 minute.

Beef

Fond Onions and celery Garlic

Add in the meat, wine, beans, water, bouillon, and bay leaves.  Bring to a boil, reduce to a simmer and cover pot.  Let cook for 2-4 hours, stirring occasionally, until beans reach desired tenderness (mine were the right doneness at about 2 ½ hours.).  You will need to watch the water levels.  I ended up using about 8 cups total, having to add some water at about 1 ¾ hours.

Beef again Wine Beans Water Bouillion Bay leaves

 

 

 

 

 

 

 

Remove bay leaves.  Add in tomatoes and sugar and cook an additional 10 mintues.  Using an emersion blender (or pour into a standing blender), puree until desired smoothness is achieved; you could leave this slightly chunky if you wanted to.  Here is also where you would thin to a soup using broth or water.   Enjoy!

Tomatoes Sugar Take out bay leaves Blending Just about right Beautiful!

Black Bean Porridge
Ingredients
  • 1 lb chuck roast, cut into 1” pieces
  • 1 lb dry black beans, sorted and soaked at least 12 hours
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 ribs celery, chopped
  • 1 can diced tomatoes
  • ¾ cup dry red wine
  • 1 tablespoon granulated sugar
  • 2 bay leaves
  • 3 tablespoons (or cubes) vegetable bouillon
  • 6-8 cups water
  • Salt and pepper, to taste
Instructions
  1. Sort and soak your beans overnight. Drain.
  2. In a large Dutch oven on high heat, sear meat briefly (does not have to cook all the way thru); just long enough to get a good layer of fond on the bottom of the pan. Remove meat. Add in the onion and celery. Cook on medium heat, 7-10 minutes, until soft and brown. Be sure to use a wooden spoon and scrap all the fond off the bottom of the pan with the moisture that is released from the onion and celery. Add in garlic; cook until fragrant, 1 minute.
  3. Add in the meat, wine, beans, water, bouillon, and bay leaves. Bring to a boil, reduce to a simmer and cover pot. Let cook for 2-4 hours, stirring occasionally, until beans reach desired tenderness (mine were the right doneness at about 2 ½ hours.). You will need to watch the water levels. I ended up using about 8 cups total, having to add some water at about 1 ¾ hours.
  4. Remove bay leaves. Add in tomatoes and sugar and cook an additional 10 minutes. Using an emersion blender (or pour into a standing blender), puree until desired smoothness is achieved; you could leave this slightly chunky if you wanted to. Here is also where you would thin to a soup using broth or water. Enjoy!

 

Posted in Beef, cooking, Family, Farm Life, Home, Kitchen, recipe, Soup, Uncategorized | Tagged , , , , , , | Leave a comment

Rural Rich Farms Presents: Brie White Sauce with Bacon and Shrimp

This is a thin white sauce with a cream base, which goes well severed over linguine. The appeal of this sauce comes from the smoothness given to it by the cream and brie.  I enjoy making this sauce because it cooks quick and its taste is mind-blowing.

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Ingredients:

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12 oz. Shrimp Thawed

7 Thick Cut Bacon Slices, Cut into pieces

1 Cup Heavy Whipping Cream

¼ Cup Parmesan Cheese

4 Oz. Brie

2 Tbsp Butter

2 Tbsp Lemon Juice

Salt

Pepper

A few sprigs of fresh thyme.

Preparation:

Melt the butter, and then fry the bacon on medium high temperature.

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When the bacon is crispy add the cream and bring to a simmer stirring well.

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When simmering add the shrimp and cook till shrimp are no longer translucent, about 5 minutes.

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Now add Parmesan, Brie, Lemon Juice, Salt, pepper and thyme. Stir until combined and the cheese has melted.

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Enjoy!

Rural Rich Farms Presents: Brie White Sauce with Bacon and Shrimp
Ingredients
  • 12 oz. Shrimp Thawed
  • 7 Thick Cut Bacon Slices, Cut into pieces
  • 1 Cup Heavy Whipping Cream
  • ¼ Cup Parmesan Cheese
  • 4 Oz. Brie
  • 2 Tbsp Butter
  • 2 Tbsp Lemon Juice
  • Salt
  • Pepper
  • A few sprigs of fresh thyme.
Instructions
  1. Melt the butter, and then fry the bacon on medium high temperature.
  2. When the bacon is crispy add the cut cream and bring to a simmer stirring well.
  3. When simmering add the shrimp and cook till shrimp are no longer translucent, about 5 minutes.
  4. Now add Parmesan, Brie, Lemon Juice, Salt, pepper and thyme. Stir until combined and the cheese has melted.
  5. Enjoy!

 

Posted in cheese, Home, Kitchen, Pasta, Pork, recipe | Tagged , , , , , , , | Leave a comment