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28 July 2017
21 November 2016
This recipe is from my daughter Meghan who posted it a while back. It is holiday season and this is the best toffee I have ever tried. It is a treat anytime of year but for some unknown reason to me when I eat this toffee during the holiday season I have no guilt. It takes minutes to make and brings a smile to everyone. I double the batch and use a Grade A light or medium syrup because it takes less time to cook. I boil it down to where it just pulls away from pan and looks like it can just slide as one big bundle into the waiting buttered dish. Or use a thermometer for your first attempts. Whatever method you use, patience and stirring are important here. Enjoy and look forward to more holiday treat recipes.
01 November 2016
Sometimes you just know what to do with leftovers. It is like an idea just drifted into the kitchen and snagged your imagination. That is just what happened last evening. I have been so busy that stopping in a grocery store could not even be squeezed into the day. So when the hunger beast arrived, I went to the cupboard but the cupboard was bare as was the fridge and the pantry. The only thing I could find was leftover rice. So I mixed up a dressing of rice wine vinegar, olive oil, mustard, and maple syrup.Threw in some chopped up dried cranberries, almonds and pumpkin seeds I had on hand, Mixed it all together and whalla, I had a meal. Thankfully I still had lettuce in the garden that I kept protected from the frost. Needless to say, I went to bed full and happy.
I admit I measured nothing but here is an idea of what you could do for one cup cooked rice. Give it a taste but it should be good to go.
1/2 cup rice wine vinegar,
2TBS olive oil,
1/2 tsp dijon mustard,
2TBS maple syrup
17 August 2016
6 medium yellow squash sliced
1 medium/large onion thinly sliced
4 cups vegetable or chicken broth ( I use vegetable )
3 TBS rice uncooked
1 tsp curry powder
1/4 tsp Dijon mustard or 1/2 tsp dry mustard
1/2 cup milk ( optional)
Salt & Pepper to taste
In a large saucepan combine squash, onion, and broth. Add rice, curry, and mustard. Bring to a boil then reduce heat and simmer for about thirty to forty minutes. Then puree soup with blender, food processor or immersion blender. Add salt and pepper. Stir in milk if using. Have it hot or chill. Enjoy..
23 June 2016
I like avocados. They are good for you and I buy them often. I use them on my salads and make guacamole. And now I found something even more special to do with them. I make crunchy baked avocado fries. But not just crunchy because these fries are super crunchy. They are also scrumptious and great for snacks or as a side dish. Try it, you'll like it.
Super Crispy Crunchy Baked Avocado Fries
Makes 2 to 4 servings
2 firm avocados
1/4 to 1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs ( beat with fork)
1 1/2 to 2 cups cups panko or regular breadcrumbs or mix the two
1 Preheat oven to 350°F.
2 Using 3 separate bowls - Mix the flour, salt, and pepper in the first bowl, beat the eggs in the second bowl, and pour the breadcrumbs in the third bowl. Arrange the bowls in an assembly line: flour mixture, eggs, then breadcrumbs. Place a baking sheet next to the bowl of breadcrumbs.
3 Slice avocados - halve the avocados, cutting from the stem end to the base. all the way around. Remove and discard the pits. Cut each half into 6 (1/2-inch-wide) slices, and remove and discard the skin.
4 Working with 1 avocado slice at a time, coat in flour, shaking off any excess.
5 Dip the flour-coated avocado slice in egg, making sure it completely coats the slice.
6 Roll the avocado slice in the breadcrumbs. Make sure it is fully covered and well-coated.
7 Place the slices on a baking sheet and repeat spacing them about 1-inch apart on the baking sheet.
8 Coat with cooking spray: Spray the avocado fries with cooking spray.
9 Bake the avocado fries until the fries are golden-brown, 20 to 25 minutes. Halfway through cooking flip each avocado fry over with a flat spatula or tongs to ensure it browns evenly.
10 Remove from the oven and let cool 2 to 3 minutes before serving.
Leftover fries can be stored in an airtight container in the refrigerator for several days. Reheat in a 350°F until warmed through or enjoy cold.
07 June 2016
When I visit Santa Fe I tend to eat with heat. Perhaps it's because the food is always served with some sort of chili or hot sauce. I like a hint of heat but I am not one that wants to breathe out fire like a dragon so I lean more towards mild to medium. When I returned, I missed the southwest fare so wanted to experiment on something new. This is what I decided to make and so appreciate myself when I make the right decision. It took a moment to get over the fact that beans and corn are wrapped in an egg roll wrapper but the moment I took a bite, well all I can say is I ate 4 in one sitting. Enjoy.
Preheat oven to 450. Do not put these egg rolls in an oven that has not reached this degree as they will not crisp on outside well. Prepare a cookie baking sheet by rubbing it with olive oil. Do this even if you use aluminum foil or parchment paper.
Saute on low heat for five minutes or until soft and onions are translucent
1/4 cup chopped fresh parsley
Take off heat and stir in cheese. Cover until cheese melts. Five minutes
Let cool for ten minutes then fold about 2 to 4 tbs of mixture into each egg roll wrapper. Fold and brush all sides with olive oil. Put on prepared cookie sheet. Cook in preheated 450 oven for ten minutes. Turn egg rolls over and cook for another five minutes until egg roll is crispy brown all over. Watch your egg rolls carefully during this time as all ovens run differently.