Grub on the Farm!

I found this photo of some food we made at an outside kitchen on a family/friend's farm in Oregon.

I really really really like to cook.

just saying.

Pan-Grilled Lamb, Corn on the Cob, Yellow Green Beans, Spring Mix

>Rosemary Lamb with sauteed Onions
>Corn on the Cob
>Steamed Yellow Green Beans
>Apple slices on mixed greens

I will never be the one responsible for cooking lamb, so don't even look this way. If I don't like beef, then I hate lamb. But the other half LOVES him some gamey heavy rare lamb meat stuff *shivers*

He did learn from a Family friend's Lebanese Cookbook about the good and bad fat. When you cut off the bad then it doesn't taste bad. Either way it's intense for me, and I can only eat small, and very well cooked in fact burnt pieces. And I need some plain veggies to help balance it all out.

Oh yeah shout out to Katy of Creekside Ranch in Esparto, CA. We went in with some friends and bought this lamb directly from them.

Cumin Chicken, Cauliflower Mac & Cheese, Kale Salad

>Cumin Pan-Grilled Chicken w/sauteed bell peppers & onions
>Cauliflower Mac & Cheese
>Kale Salad


So this was one of those collaboration meals with my neighbors... which help good eating come easy, because you make one or two items and then someone else makes one or two and voila! Plate. to. grub.
Sarah (who's an amazing cook) made the Cauliflower mac and cheese and I asked her "what's in this?" she said it's with Cauliflower mac and cheese gluten-free pasta & italian sausage and white wine

Pan-Grilled Pork, 3-bean Porridge, Sauteed Cabbage & Steamed Broccoli

> Lean Pork Loins topped with sauteed Bell peppers and caramelized Onions and seasoned with fresh Rosemary
>Garbanzo, Lentil & Red Kidney Bean Porridge
>Steamed Broccoli heads
>Sauteed Cabbage with Balsamic Vinegar

Notes:
This was two-person-effort meal (I made the beans and my husband made everything else).
The pork loins were a bit dry, probably because they're lean, so they could have done with some sort of sauce on top, but it was still good: the flavor of the fresh rosemary herbs with the pork was a force to reckon. I really liked it.

For the beans I started out wanting to make a Daal but it kind of ended up as porridge that got a little burnt at the bottom of the pot which then gave it a yummy smoked flavor. It reminded me of the way some bean dishes are cooked in Nigeria. This Bean dishes I had made a day before, I think it is a great idea to cook a large amount to eat multiple times because they store well in the fridge and freezer. Also there is something about dishe like this that make them taste better the next day, after all the flavors have had more time coming together.

The cabbage was super yummy with the tangy taste of the balsamic vinegar, such a simple and fast concept. I bet would be even better with purple cabbages.

And broccoli. All you need is some steam and YUM!

Make it vegan, by preparing it with your favorite meat substitute.

Orange-glazed Pork Loin Kebabs, Broccoli Salad & Cassava Corn Bread

>Pork Loins on skewers with Carrots, Pears & Bell Peppers, glazed with fresh orange sauce
> Cast-iron Yucca/Cassava Cornbread
>Broccoli salad
 I knew I wanted to make Kebabs.

I had just made like a bazillion beef ones for a friend's bbq party, and I had it in my head. So combined with memories of the best kebabs ever at this restaurant Puerto Viejo, Costa Rica when I went for Annie's wedding, and left over skewers I knew I had to make some.

It was time for some lean pork loins on the 'protein rotation'. I searched around for some pork recipes because I don't really eat pork and this was my second time cooking it. I knew I wanted to find a different taste or way to cook it (because otherwise I would default to something I do all the time). So I found a site dedicated to pork recipes! Wow. Fancy that. And you can search by themes, cut, and preparation time. Since I had some cut loin I knew it wouldn't take me that long to make something anyway (and I wanted this meal to happen quickly), and so yeah I searched by cut. I picked this recipe well, kinda. Haha. I pretty much didn't actually do any of what it says here except for the concept of a glaze. I squeezed some fresh oranges, and reduced it with maple syrup, and thickened with a tiny bit of flour.

I didn't roast over an open flame. I put the pork into a cast iron pan, and threw some black pepper, herb de provence & sea salt on it and threw it into the oven 375. After about 15-20mins? When it was part-way cooked, I brought it out and cut into chunks for skewering. I seasoned some veggies (bell pepper & carrots) and pears chunked and skewered them with the pork. Okay DON'T BE LIKE ME AND TRY TO SKEWER RAW CARROTS. Which I know not to do but did anyway because I don't know I just did.  And then threw it back into the oven at 500 degrees to grill.

For the Cassava (Yucca) & Corn Bread: Okay I get recipe requests from friends a lot and I really never know what I do, and I can't remember. I just do stuff and then it's done. So when I saw we had some leftover Yucca from a previous meal, and some corn on the cob from another meal, I decided they could all get together and party with cornmeal, egg, oil & milk in the oven. And that's what they did and it was GOOD. (And I didn't just say so myself)

Broccoli Salad, Emilie my upstairs neighbor made this and it was delicious.

This was an awesome meal!

Pan-Grilled Tri-Tip, Roasted Potatoes & Carrots, Almond Gravy Green Beans etc

 >Pan-Grilled Tri-Tip
> Roasted Potatoes & Carrot Blend
>Almond Gravy over Sauteed Green Beans
>Persimmon, Plum & Pomegranate Spring Greens Salad

Grub this!

Baked Chicken, Creamed Spinach and more

Baked Chicken
Roasted Potatoes
Creamed Spinach
Spring Greens Salad

-Grub this plate!

Chicken & Veggie Stew, Delicata Squash...

-Chicken & Mixed Veggies stew in Fresh Tomato sauce

-Roasted Delicata Squash

-Spinach, Cabbage & Raisin Salad

An in-season plate, with Fall veggies (Squash, Spinach, Cabbage). This meal was relatively quick, filling and delish. And I have to say, I really notice the difference between organic produce (not like huge manufacturer organic, but some good ol' small farm food). That shit is GOOD!  It just tastes better, it really does. We had the privilege of getting these delicata squashes, tomatoes and other veggies from a friend's farm, and boy I tell ya. Yum!

For the stew: Chopped up some skinless chicken thighs, threw in a pot with chopped onions, garlic and tomatoes (no added oils, just the juice from the chicken and the tomatoes) season with salt, dried rosemary from our backyard, ginger powder, let it stew. Once chicken was cooked to my standard, threw in some organic frozen mixed veggies, let it sit for a bit and it was done.

for the squash: threw it in whole into the oven, 475 degrees, for about 30 mins or until tender.

for the salad: bag of 'coleslaw' mix, spinach, raisins, lemon cucumbers, apple cider vinegar, honey and some fresh herbs, toss.

Dinner: Turkey Quinoa Loaf et. al

Turkey Quinoa Loaf
Roasted Sweet Potatoes
Steamed Green Beans
Fresh Cabbage & Raisin Salad


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