Weeping Radish products have been a great addition to the Ninja Cow Farm Store and our own personal pantries. When we first ordered the new sausages we were faced with lots of decisions. One of the new things we brought in is Linguica. Linguica is a firm peppery sausage made with Red Wine that has Portuguese origins.
I finally sat down and tried it a few weeks back, Red Beans & Rice came to my mind. During our 7 years in Florida I had many chances to work with folks from other countries. One of my favorite recipes I picked up was out of Puerto Rico from a family friend. In her recipe a homemade sausage was used. It was quite reminiscent of the Linguica we are now carrying in the store. The dried nature of this sausage helps it stand up to the cooking time involved. The flavor is powerful enough to help flavor the dish yet it retains flavors for each bite of the Linguica as well.
The secret to my Red Beans & Rice is a homemade Sofrito. You take onions, peppers, tomatoes, jalapeno, garlic, & cilantro. You cook them all down together for a short while letting the flavors meld. I must confess though. For the 2nd year in a row my onions didn’t grow. And I never got around to planting garlic last year fall. This year though I have grand plans. With my peppers still growing and my cilantro dead I did have to take a trip to the grocery store. At least my jalapenos & tomatoes are growing well.
This recipe makes a massive amount, feeding at least 10 people if not more. And it will be more. I froze several meals worth after dinner. In the Ninja Cow Farm Store we sell Linguica doe $10.50 lb. With only using 1 lb of sausage in this dish along with the remaining ingredients should bring this dish to under $25. Not to bad for a one dish meal that feeds a crowd.
Earlier this week we had a visit from Carolina Mushroom Farm, Shahane brought us fresh Oyster , Baby Bella and Shitake Mushrooms. When he told us the prices I was floored. Not only are they grown locally over in Willow Springs they also are cheaper than what my family normally buys at Whole Foods. Shahane was a great sport in patiently waiting till I could speak to him. Our store was quite busy at the moment with deliveries and clients in for their shopping.
Last week I join SWMBO & Dan on the Low Carb diet. When Shahane delivered the Shitakes Asian Lettuce wraps popped in my head instantly. Unfortunately its been 3 days and I am just getting a chance to cook them. My favorite type of lettuce to use for this is butter lettuce however I only have iceberg here at home. Sigh. I will make do.
Lets talk lettuce wraps now. The ideal chicken for these is ground chicken coming in at $8.50 lb. And while I would like to say there will be leftovers there won’t be. They just taste too darn good. I totally recommend making 2 batches of this at once. One for dinner and one for lunches. Did I mention they even taste great cold?
Dan has been writing on the blog about all the taste testing on the farm, we’ve all put on a few extra pounds with it. Now the products that we are going to carry have been handed off to me to make yummy lunches and dinners with. Luckily I have a husband & daughter who are adventurous eaters for the most part.
Today I’m aiming for a savory sweet pork roast. One that livens up the dinner plate yet is balanced enough to not overwhelm the rest of the dinner. This is where Alarita comes in. Yesterday the sons of Miss La Rita came in with their salsa’s. We got to talking and we were throwing idea’s off of each other like the finals at Wimbledon.
With a pork roast you want to roast it at a low temperature giving the fat time to cook down and spread through the meat. Roughly an hour and fifteen minutes per pound. My favorite temperature to roast pork is at 280 degrees. Today with the citrus involved we are going a bit higher to 300 to get the sugar to play nice.
The Pork Butt & Picnic Roast both come in at $7.50 lb. The roast you see here weigh 2.66. And provide 1 meal for 4 and lunch for me. I had our neighbors Erin & Mark taste test the roast as well. All around everyone loved it. For lunch I used it to make lettuce wraps, and it was definitely just as great the 2nd time around.
Beef & Broccoli a Chinese restaurant favorite for take out. Now it is time for you to have this wonderful meal at home.
A few years ago my brother was home from college and he requested that I make Beef & Broccoli for dinner. I went to Pinterest to search as Asian food is not my strong point. There I found this recipe by Rainy Day Gal (Jenny Miller). Despite its 1 hour marinade time this dish is quick. It is great for a night in which you have a a few minutes to get something together before running out for a practice then coming back and having it ready in 10 minutes. For those nights I have frozen brown rice stock piled in my freezer. While I prefer everything fresh and homemade it isn’t always possible on a working parents time frame.
Last week left me without much time to cook. Due to Hurricane Matthew most meals were eaten at friends houses or out. Then the end of the week was so busy with obligations that dinner was out once again. Now the evenings are longer and cooking is something I want to fill our home as well as our stomachs.
NCF carries pork osso bucco for $4.50 lb. Osso bucco comes in all sizes, from small to large. Personally I prefer the smaller more delicate cuts.They take less time to cook and are very flavorful. Fortunately we carry all sizes in the store. The tomatoes, potatoes and sage came from the NCF garden making this a fairly inexpensive dinner for our family. Ragout is a french stew of vegetables usually served with meat. I served the Ragout on a bed of garlic mashed potatoes although rice polenta or noodles would serve wonderfully.
St Patrick’s day is getting closer do you have your Brisket yet. The good new is that you still have time. The recipe I posted last week only takes 3-5 days. For you last minute folks out there (like me) this one is for you.
This past weekend my family hosted a farm game night for all of us that live here at NCF. We served the Corned Beef with Cabbage, it was a big hit. It scored a solid 8 out of 10, every last morsel of the beef was consumed.
The only issue we had was coloring and it may have been due to my beet juice not having enough of the coloring in it. My beet juice was not nearly as colorful as other brands I’ve seen out there. In fact it was downright pale.
I hereby interrupt the replay of recipes from the past few months for something new. The windstorm that took away our February 70 degree days, got me in the kitchen. One of my husband’s favorite dishes is Shepherd’s Pie. What is the difference between Shepherd’s Pie and Cottage Pie? Meat, Shepherd’s is made with Lamb while Cottage is made with Beef.
After you decide which type of pie to dig into then it is time to discuss vegetables. The mixture will be topped with mashed potatoes there is no crust however. For veggies I use onions, mushrooms, celery, carrots & peas. A few folks I know use green beans instead of peas, I prefer the peas.
In the NCF store Ground Lamb ( we also have ground mutton) is $10lb, Ground Beef is $9 lb. If you would like a steakier flavor the choose Ground Chuck for $10.50 lb. With the other ingredients this will still be an under $20 meal yet it will feed 8-10 people. Erin’s husband stopped by and grabbed 2 serving. One for right then, I got a text the next morning he had the other for breakfast instead of waiting for lunch.
Calorie Count, It is February as New Years Resolutions are still on the mind I am not making a bottom crust from Mashed Potatoes. Only the top of this pie with have Potatoes. Traditionally the crust is top and bottom is made from Potatoes.
For today’s recipe I’m going to use Ground Lamb, making it a Shepherd’s Pie. My husband would eat Lamb for every meal if allowed… shh I would too.