1
Cheesy Vegetable Farm Omelette
2
Vegetable Lo Mein
3
Potatoes and Kale
4
Chipotle Lentil Dip
5
Vegetarian Sloppy Joe Lentil Sandwich
6
Cheesy Vegetable Soup
7
Avocado Sailboats Filled With Mexican Corn Salad
8
Cheddar Cheese Scalloped Potatoes and Broccoli
9
Ricotta, Basil, Tomato Tea Sandwiches
10
1 Pot, 3 Ingredient, 15 Minute Broccoli Macaroni and Cheese
11
Roasted Vegetable Hoagie
12
Watermelon Jam – A perfect recipe to use watermelon juice!
13
Chinese Buffet Green Beans With Ham
14
How to Make Crushed Chili Pepper Powder from Jalapeno Peppers
15
How to Make Tomato Powder Out of Tomato Skins
16
Slow Cooker Creamy Onion Dip
17
Homemade Chocolate Chip Carrot Bread
18
How to Store Lettuce to Last for a Month
19
Creamy Cauliflower Pasta
20
Simple Pea Garden Pasta

Cheesy Vegetable Farm Omelette

Cheesy Vegetable Omelette is packed with garden fresh vegetables!   This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step!  The best part is that you can customize it what veggies you have – my favorite are tomatoes, broccoli and peppers to add in!

I call this recipe “Vegetable Farm Omelette” because you can throw into it as man veggies as you can fit.  The omelette can be tweaked depending on the season.   It needs to become best friends with your garden or farmer’s market.   I threw broccoli, tomatoes and peppers in mine because those are my favorites (and what’s always in my fridge).  I think this combo of veggies are a winner, but feel free to add in onions or carrots or chopped up spinach or kale to make your omelette more “you”.

Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have - my favorite are tomatoes, broccoli and peppers to add in!

There’s a few keys to a perfect omelette.  You need a good egg recipe.  You need to have the right size pan.  You need to know when’s the exact time to flip one side over.    I’m here to help you with all of this.

Ready to make a life changing Vegetable Farm Omelette?  Let’s go!

First, cut up your veggies.  You want to cut them pretty small.  If the vegetables are too big your omelette might fall apart and we don’t want that. This is about a tablespoon of tomatoes, green pepper and a handful of broccoli.  If some of it doesn’t fit, that’s ok, you can just throw it on the omelette when you serve it.
Cheesy Vegetable Omelette is packed with garden fresh vegetables! This breakfast recipe is easy to make and shows you how to make a perfect cheesy omelette step by step! The best part is that you can customize it what veggies you have - my favorite are tomatoes, broccoli and peppers to add in!

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Vegetable Lo Mein

Recipe for Vegetable Lo Mein. Now you can make your favorite Chinese restaurant dish at home!

There’s been one favorite Chinese dish that’s been hard for me to conquer in the kitchen over the years, lo mein.    I love the noodles, the sauce and all the fresh vegetables that are chopped up in it.  I love ordering a plate full of lo mein and shocking everyone as I eat every single noodle.   I love lo mein.    From the Chinese restaurant to my own kitchen has been hard though.  First you have to find the right noodles, and then you have to cook them just right.  The most important part is making the sauce.  The sauce needs to taste authentic while gently coating the noodles and vegetables. 

But finally… finally…. I got it! I’ve made Chinese restaurant quality lo mein noodles at home!  And now I’m sharing with you so everyone can get their lo mein on!

Vegetable Lo Mein. Now you can make your favorite Chinese restaurant dish at home!

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Potatoes and Kale

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.  

We have 4 heads of kale growing in the garden right now.  They are hearty plants so they can hold up with Winter temperatures and a dusting of snow that might fall on their pretty little heads.
Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

But I’m going to tell you something that might make me a bad gardener.  Please don’t hate me.  Kale isn’t a favorite food of mine.  In fact if someone offers me a kale chip, I will take one because I’m nice, but in the back of my head I’m thinking “Oh, gee, a fake potato chip, great”.   Now don’t get me wrong, kale chips can be good, but I don’t trust anyone who is going to pick a kale chip over a delicious kettle potato chip.   You know those people who tell you they’d prefer a green kale smoothie instead of a chocolate milkshake? Yeah, never trust them.  

So here’s my predicament.  We grow kale because the plants themselves rule.  They grow big and they always produce.  Now comes the hard part.  It’s usually hard for me to find something to do with kale that knocks our socks off in the kitchen.  Out of the hundreds of recipes on this blog, there’s less than 10 that feature kale (and you can find them here).  These are our favorite kale recipes, but you can tell the majority of them use kale in a way of “hiding” it (for example, kale meatballs are one of our favorites, but it gets the help of the meat and spices).    There’s nothing wrong with that, I mean who cares how you get your greens in, right?  But I feel like those recipes don’t give kale the respect it deserves.  I need to respect the kale more.  Kale does a awesome job in the garden and here I am not making it a star.  While all the other plants end their garden season, kale stands out there in the freezing temperatures to keep growing for us.  Gosh, I feel like a horrible garden mom now.  I’M SORRY KALE.  I WILL LEARN TO LOVE YOU MORE!  I WILL LEARN TO EAT YOU MORE!

Say hello to “Potatoes and Kale”.  A basic, easy recipe that taught me to respect the kale, love the kale, eat more of the kale.  I can’t believe I’m saying this but I’m in love with this simple meal.  I super can’t believe I’m saying this but I ask for kale for dinner now.  Matthew is all “What should we have for dinner tonight?” and I’m all like “Kale! Kale! Kale!”.   This little dish changed my feelings towards kale.    Also I should give credit where it’s due, thank you Matthew, because this is his recipe. He’s the chef behind Potatoes and Kale.  After asking this for the 3rd night in a week I got him to write out the recipe which I’m sharing here.

Easy recipe for Potatoes and Kale, a filling healthy vegetarian meal.  The ingredients are simple: potatoes, kale, olive oil and salt and pepper.

The ingredients are simple.  Potatoes.  Kale. Olive Oil. Salt + Pepper.  That’s it.     Eat it as a side dish or throw it on a little bed of  noodles and call it dinner (that’s what we do).   Not only is the meal delicious and easy, but it makes you feel like a all-star afterwards because you just ate a healthy meal and you loved it!

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Chipotle Lentil Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.  #VivaLaMorena  #CollectiveBias

This Chipotle Lentil Dip is smoky, flavorful, and brings a touch of heat.    Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich!  Either way, you can’t go wrong!

Do you snack when you get home from work (or school)? Or do you have the willpower to wait until dinner?  I often get scolded because even if dinner is only 30 minutes away, I usually spoil my appetite just a touch with a snack.   Usually it’s a piece of string cheese, a big handful of almonds, a banana or crackers.  One of my favorite snacks is candied jalapenos on a small slice of cheddar on top of a cracker, but sadly I’m all out of candied jalapenos (weep, weep).   So while I was looking for something to become best friends with my beloved salted crackers I came up with this simple Chipotle Lentil Dip. 

This Chipotle Lentil Dip is smoky, flavorful, and brings a touch of heat. Use it to dip chips, crackers or vegetables in! Or use it as a spread on a sandwich! Either way, you can't go wrong!

This is a type of dip that keeps giving.  You get one taste in your first bite but then it develops into a new taste as you continue.  First you’ll taste the smokiness, then a slight sweetness and finally a hint of heat due to those chipotle peppers.   Some people fear spicy foods so this isn’t a heat overload.  It’s not going to burn your mouth, or even make you wince.  It’s a good middle in the road dip that spicy food lovers and haters can both enjoy.   But if you are a heat seeker, add in 2 chipotle peppers and you’ll get double the kick.    With some major football games coming up be sure you make enough if you have guests coming over or are going to a friends house.   This dip is completely veggie friendly and is a good alternative to snack on instead of those greasy finger goods we all eat while watching the big games.  

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Vegetarian Sloppy Joe Lentil Sandwich

Vegetarian Sloppy Joe Sandwich recipe made with lentils in crushed tomato sauce! This is one of my most requested comfort food meals from kids at dinner time! Families will love how easy these homemade sloppy joes are to make and how delicious they are! It’s also great for leftover lunches!

The love of lentils is a recent phenomenon for me. It wasn’t until I stopped eating meat that I realized how amazing (not to mention delicious and filling) they are. I usually put dry lentils in the mind frame of dry beans. Dry beans are cheap and tasty, but I never want to wait to soak them (or should I say, I always forget to soak them). Then I realized that dry lentils don’t have to be soaked overnight.  Cook them for 30 minutes and they’re ready to go. Once I found that out, it was official: I was in love with lentils.

I’ve been enjoying these Lentils in Crushed Tomato Sauce for a bit now.  They have slowly risen to my top 10 current favorite meals.  It finally feels like winter here, so we curl up with these lentils on sandwich rolls (Vegetarian Sloppy Joes!), alongside some french-fries, and it’s the perfect quick dinner while we watch whatever basketball game is on that night.    Vegetarian Sloppy Joe Sandwich recipe made with lentils in crushed tomato sauce! This is one of my most requested comfort food meals from kids at dinner time! Families will love how easy these homemade sloppy joes are to make and how delicious they are! It's also great for leftover lunches!

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Cheesy Vegetable Soup

If you’re looking for a Winter soup that will warm you up then look no further – this Cheesy Vegetable Soup is it!

*First of all – Happy Holidays, Merry Christmas to everyone! I want to wish you and your family a happy and relaxing Christmas.  I’m virtually sending you a gift wrapped hug and hot chocolate! *

This soup has it all – tons of vegetables, tons of flavor and lots of creamy cheesiness!  When I made this and saw people were going back for seconds (and thirds!) then I knew this soup was a hit.  While spooning a cheesy taste into their mouth and muttering “This soup is really good!” then I knew I had to post this recipe!

Vegetable soups are usually thought of more broth based, but I love cheesy vegetables.   I was able to use our frozen garden green beans and carrots in this recipe.  It’s the best feeling when you can use your Summer veggies on cold Winter days!  For this recipe I’m using frozen green beans, frozen corn and fresh carrots and potatoes, but you can throw whatever frozen vegetables you want into this.  Frozen broccoli, cauliflower, California blend, carrots or peas would all taste great!  If possible, don’t skip the potatoes! It gives the soup a heartiness that will fill you up.  

If you're looking for a Winter soup that will warm you up then look no further - this Cheesy Vegetable Soup is it!

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Avocado Sailboats Filled With Mexican Corn Salad

Tracking PixelThese Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

Avocado, you beautiful thing.  Want to know a surprising fact? I had my first avocado in my 20’s.  As a kid we would never have them in the house and I never tasted guacamole.  Then I slowly started to eat them as a sliced topping on my favorite tortilla soup.  Now today, I’m licking clean (TMI?) the guacamole bowl.    So yeah, I love you avocado, I’m sorry it took me so long to realize this.

With Thanksgiving and Christmas around the corner I’m starting to think about parties.  I love a good potluck where all your friends gather together and bring all types of food to enjoy.   So I got to thinking about avocados…what could I do besides the usual guacamole?  And what I could do fun with them?  Then one afternoon it hit me, Avocado Sailboats!  And even better they’re filled with my favorite Mexican Corn Salad.

These are simple to make.  You can easily make a few dozen of these Avocado Sailboats in less than 15 minutes.  I love that they’re full of fresh ingredients unlike some other fried finger foods that might make its way to the table.    I hope you give these a try!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!

These Avocado Sailboats Filled With Mexican Corn Salad is a fun recipe that is perfect for parties!


You’ll need 12 avocados which will make 24 sailboats.  If you want to scale it up or down, then do the math accordingly.  Or you can just follow the recipe exactly and if you have leftover salsa eat it with a spoon, it’s that good.
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Cheddar Cheese Scalloped Potatoes and Broccoli

Cheddar Cheese Scalloped Potatoes with Broccoli and Cream of Mushroom Soup is a easy and quick recipe that is loaded with flavor!   My family declares this homemade cheesy dish the best casserole I make!  Warm up to this baked classic meal sometime soon!
 

We’ll be having our first Friendsgiving this Friday and I’m so excited to see friends and eat all their yummy casseroles, vegetable dishes and dessert.  I’m also pretty excited to share this Cheesy Scalloped Potatoes with Cream of Mushroom Soup and Broccoli Casserole with them!

To me holidays are all about side dishes.  As my first year as a Vegetarian during the holidays it’s going to be a culinary adventure but that’s ok, side dishes are always my favorite.  In the past turkey has been good, but those potatoes, green beans, stuffing, rolls and pumpkin pie… load me up!  I made this casserole with the thought of doing a in between of a mac and cheese and mashed potatoes. It’s creamy, it’s cheesy and even better it uses my favorite Cream of Mushroom soup and a bunch of broccoli.  Have you guys noticed my love of broccoli in recipes? I can’t help it. I see broccoli hearts in my eyes.

Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

Instead of using all that milk and a bunch of cheese this recipe is calling for a Family Size can of  Campbell’s Condensed Cream of Mushroom soup.  You probably already have a can in your pantry for other favorite Thanksgiving side dishes but did you know it makes one heck of a potato dish too?   This is one of my favorite Condensed soups to have on hand because it’s flavorful and saves me a bunch of time when I’m making multiple dishes at once.

You’ll want to slice up 2.5 pounds of potatoes. I throw these into my food processor and they’re done within a minute. I always think it’s magic.  Then you’ll want to cut up a head of broccoli.  Use the reference photo below to the left to see the size of the broccoli cut up, each piece should be small.
Cheesy Scalloped Potatoes and Broccoli with Cream of Mushroom Soup. These scalloped potatoes are light on the cheese and use a creamy cream of mushroom mixture. They will be a hit at the next holiday dinner!

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Ricotta, Basil, Tomato Tea Sandwiches

Tracking PixelThis is a sponsored recipe post written by me on behalf of Hunt’s canned tomato products.  Relax and enjoy a Ricotta, Basil, Tomato Tea Sandwich!

There’s something about a afternoon get together with mini sandwiches that makes me happy.  Can you imagine a brunch with friends and there’s heart shaped delicious sandwiches waiting for you on the table?  Doesn’t that scream love and yum at the same time?  In this super easy to put together recipe we’re going to make Ricotta, Basil, Tomato Tea Sandwiches that you can whip up in just a few minutes.

You only need a few ingredients for this recipe: bread, ricotta/garlic/basil mixture, Hunt’s Diced Tomatoes, and more basil.   You’ll also need some adorable cookie cutters where you can be creative.  I used hearts here because I love you guys, but stars and festive shapes like pumpkins for Thanksgiving would be super cute too.  Also, cat cookie cutters are always a good idea.  Anything cat is always a good idea.  Trust me.
Ricotta,-Tomato-and-Basil-Tea-Sandwiches_Combo3

You can use any type of bread, I used whole wheat because that’s always something I have in my refrigerator.  You can also use some fancy bread but that’s something I pretty much never have in my refrigerator.  Grab a bunch of pieces of bread and start cutting your shapes out.
Ricotta,-Tomato-and-Basil-Tea-Sandwiches_Combo1

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1 Pot, 3 Ingredient, 15 Minute Broccoli Macaroni and Cheese

This Stovetop Broccoli Macaroni and Cheese is made with 1 pot,  3 ingredients and only takes 15 minutes to make.   Grab your pasta, Velveeta cheese and broccoli and make this easy creamy homemade mac and cheese for dinner soon!  Kids will love how delicious it is! Adults will love how simple it is to make!

You guys, you’re going to love this Broccoli Macaroni and Cheese.  It’s a real 1 pot, 3 ingredient, 15 minute meal and it’s one of my favorite cheesy pasta dishes.

1 pot – seriously.  
3 ingredients – Noodles, cheese and broccoli.  Boom, easy.
15 minutes – A real 15 minute meal. Not 15 minutes plus prep time.  You might even finish in 13 minutes!

With recent chilly nights where I wrap a blanket around me, I crave comfort food. I want it hot.  I want it cheesy.  But I also want some vegetables because a garden girl always want some freshness.  Plus I like to think that when you add vegetables to recipes it makes them healthy.  Like Glazed Carrot Donuts,  Red Bean Brownies, Sinful Chocolate Black Bean Brownies or Pumpkin Macaroni and Cheese.  See, all healthy recipes. You agree, right?  Ok, great.

So Broccoli and Macaroni and Cheese was the only way to go.  But with comfort food, I want it quick.  That way I don’t have to get out of my warm blanket for more time.  I could wear my pink house robe while cooking to stay warm, but trust me, noone wants to see that.
15 Minute Macaroni and Cheese_7

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Roasted Vegetable Hoagie

Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies!  Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese. 

Veggie lovers don’t miss out on your next tailgating party, instead warm up to this Roasted Vegetable Hoagie!

It’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold,  it’s warm it’s cold, it’s warm it’s cold, it’s warm it’s cold.  Can the weather make up it’s mind already?  Between 80 degree days and 55 degree days, I can’t decide if I should eat watermelon for lunch or a nice bowl of soup.  I’m a chilly loving girl so I would like to say to Fall: Bring it on.  Winter too,  Bring it on.  I love you.  

On those chilly nights that we’ve been having in between and for future chilly weather I can’t get enough of this warm Roasted Vegetable Hoagie.  I mentioned in my Double Chocolate Oatmeal recipe post that I’ve gone meat free a few months ago and I’ve noticed that sporting events and parties are probably one of the hardest parts.  Sometimes there’s some celery, tomatoes and cheese with dip, but for the most part it’s burgers, wings and hot dogs.  What’s a girl to do?  Make some hoagies that are full of vegetables that will have the meat lovers swooning at the smell of these roasted veggies.  And to make it even better, this is a sloppy hoagie that you’ll need a paper towel to hold.  That means you’ll fit in with those football friends that are licking their fingers from their BBQ sauce.  There’s something about finger food that screams SPORTS to me! 
Roasted Vegetable Hoagie is a delicious sub filled with roasted veggies!  Mushrooms, green peppers, tomatoes, potatoes and green beans are roasted, thrown in a hoagie roll and then slathered in cheese.

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Watermelon Jam – A perfect recipe to use watermelon juice!

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you’ll have jam soon enough to spread on a bagel.

This year we grew a bunch of watermelons in the garden.  If you’re looking for a good container fruit to grow, watermelon is the direction you should go in.  On each plant we usually get 3-4 watermelons which quickly adds up when you have a few plants!   By the way did you know that watermelon is a fruit and a vegetable? It is a fruit because it grows from a seed. It’s a vegetable because it is harvested and cleared from the field like other vegetables and because it is a member of the same family as pumpkins. I had no idea!  
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

With watermelon cut to enjoy in fruit leather (recipe coming soon) we are left with quite a bunch of watermelon juice.  I always freeze some juice to enjoy in smoothies throughout the Winter, but I wanted to do something with the watermelon juice now, so I made some watermelon jam.

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

I love making homemade jam with blueberries so I decided this time to make a watermelon jam recipe. And because I think all jam tastes and smells better with a bit of cinnamon we’ll throw some of that in to make it extra special.  This recipe calls for 16 cups of watermelon juice (watermelon is 92% juice) but if you don’t have that much just scale down the recipe.

 Start with a big pot of your watermelon juice.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

Bring it to a boil on the stove. Reduce heat to medium high.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

And then continue to lightly boil for the next 2-3 hours.  You will see the watermelon start to break down and thicken to a dark jam color.  This is mine after 3 hours.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

I’ll let the jam sit for a few minutes to thicken up completely and then I’ll quickly get it in mason jars,  You can see how thick the jam got here.
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

I bet noone will believe you when you tell them this jam is watermelon jam!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

 Now throw in a mason jar and into the fridge it goes.  This would  make a great holiday present too!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

When it’s ready to spread on a bagel or toast, smear a bit all over and enjoy your homemade jam!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

Hope you enjoy it as much as I do!
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

 

Watermelon Jam
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Ingredients
  1. 16 cups watermelon juice (seeds out)
  2. 1 cup sugar
  3. 1 tablespoon lemon juice
  4. 2 tablespoons cinnamon
Instructions
  1. Mix all ingredients in large pot. Bring to a boil.
  2. Reduce heat to medium high. Keep a eye on this so it doesn't boil over. Skim foam as it rises. Check and stir every 15 minutes.
  3. Continue to boil for 2-3 hours (mine took 3 hours). Depending if you reduce the recipe yours might done faster, so keep checking to make sure it doesn't burn.
  4. Let sit for 5 minutes. Immediately place in mason jar. The jam hardens quickly so if you let it sit for longer it will be tough getting it out of the pot.
  5. Place in refrigerator and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
This watermelon jam recipe is the perfect way to use up watermelon juice. All you need to do is simmer it and you'll have jam soon enough to spread on a bagel.

Chinese Buffet Green Beans With Ham

These Chinese Buffet Style Green Beans With Ham are delicious!  A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!

 Chinese food is one of my favorites but I have to admit that usually after I eat takeout I feel guilty and awful.  Over the years I’ve really been working hard to perfect some Chinese recipes to get them tasting like the restaurant but healthier by making them in my own kitchen.  I even have a section of Chinese recipes favorites here, with a little push that the Chicken and Broccoli is a fan favorite on my blog. 

 Right now we have a bunch of green beans growing in the garden.  I love rooting around in the bush beans trying to find the beans.
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

With some freshly green beans just picked I  knew what was on the menu: Chinese Green Beans, just like from the Chinese buffet!    To make this a full all around meal ham is a great addition to Chinese Green Beans.  You can used Cubed Ham or Diced Ham, depending on what you like.  It’s also a perfect recipe for leftover ham. 
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

What else do you need?  I love adding green peppers to Chinese meals because they soak up the soy sauce and other sauces so nicely. Whenever I get broccoli and garlic sauce for takeout, they always add green peppers.  I love it!  I also love how weirdly shaped this pepper from the garden is.  I love weirdos. 
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

And 15 minutes later, your meal is done. That’s faster than calling the Chinese restaurant and waiting for it to be delivered!
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

If you have sesame seeds in your pantry, sprinkle some on top.  They make a nice little crunch on top. 
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

Now load up on beans and enjoy your meal!
You'll love this 15 minute Chinese Buffet Green Beans With Ham recipe, it's just like the Chinese restaurant!

Chinese Buffet Green Beans With Ham
These Chinese Buffet Style Green Beans With Ham are delicious! A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!
Print
Ingredients
  1. 2 tablespoons vegetable or sesame oil
  2. 2 cloves garlic, minced
  3. 1 pound green beans, ends cut off
  4. 1 large green pepper, chopped
  5. 1 cup chopped ham
  6. 1 tablespoon sugar
  7. 2 tablespoons oyster sauce
  8. 2 tablespoons soy sauce
Instructions
  1. Heat oil in a large pan over medium high heat.
  2. Stir in garlic and mix for a minute or until slightly browned.
  3. Add green beans and pepper and stir for 10 minutes.
  4. Add ham, sugar, oyster sauce and soy sauce and heat for a additional 5 minutes.
  5. Remove from heat and serve.
Notes
  1. For vegetarian option, follow the recipe but don't add ham.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

These Chinese Buffet Style Green Beans With Ham are delicious!  A soy sauce garlic sauce is added on top of the beans in this easy to make healthy recipe that only takes 15 minutes to make!

How to Make Crushed Chili Pepper Powder from Jalapeno Peppers

Have a bunch of jalapeno peppers?  Dry them for a few hours, crush them up and you’ll have Chili Pepper Flakes to last you all Winter long!

This year we planted a little more jalapeno pepper plants.  Actually we didn’t plan on this but some of our jalapeno seeds got mixed up with green pepper seeds and then suddenly as the seeds started to come up and turned ito seedlings, we realized we were going to have a ton of jalapeno peppers.  This was fine with me because you know I love candied peppers and eat about half a cup a day (amazing for a afternoon snack with crackers and thinly sliced cheese).  But a girl can only have so many jars of candied jalapenos stored up for Winter. With a few pounds of jalapeno peppers just picked (and more to pick tomorrow) I got to thinking about what else could I do with them?

How to Make Crushed Chili Pepper Powder and Flakes from Jalapeno Peppers. Have a bunch of jalapeno peppers? Then dry them in the oven for a few hours, crush them up and you'll have Chili Pepper Flakes to last you all Winter long!

I love preserving vegetables for Winter (here is my guide)  to give a little garden memory when it’s snowing here in the Northeast.  If you look at our mini freezer right now it’s stocked up with tomato sauces, salsa verde and pumpkin puree ready for Winter. My goal is not to buy any tomato sauce  ever again and keep it in rotation with all the Summer tomatoes we’ll grow again next year.   Hopefully this dream comes true.

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How to Make Tomato Powder Out of Tomato Skins

You’ll never waste tomato skins again with this easy recipe to make tomato powder and tomato flakes.

It’s raining tomatoes!  Don’t I always say that during July and August? Well it’s true.  You won’t believe how many pounds of tomatoes we grew this year and I’m not going to tell you because I will save it for the big Summer harvest weight chart post coming sometime in September.  You guys know I love my Stewed Tomatoes recipe but with that comes alot of extra tomato skins.  I’ve been composting them for years but this year I was set on using them in a recipe.   I wanted to use the tomato skins in a unique way that can be enjoyed in different recipes and ways throughout the seasons.  So making tomato powder and tomato flakes it is!

What can you do with tomato powder?
-Sprinkle on slices of pizza.
-Use on sandwiches on subs.
-Throw in soups, stews and chili. 
-Use as a meat seasoning.
-Throw in tomato sauces for more tomato flavor!
-Popcorn. (Thanks Kelly!)

It’s up to you if you want to make tomato powder or tomato flakes.  Both are dried the same way, but the decision comes in how you process it.  Do you want it flaky? Or fine powder? For a powder use a coffee grinder, and for flakes use a food processor (or even a mortar and pestle would work).  

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Slow Cooker Creamy Onion Dip

Slow Cooker Creamy Onion Dip:  This onion dip is made in the slow cooker and comes out creamy and cheesy!

We grew many onions this year.  Do you remember when we planted them all? Well it’s time to pick them now!  We have 4 big creates that are full of onions.  We let them dry in the sun for a few days and then ran up to the roof when we heard thunder and thankfully got them inside before it started to rain.  Close one!  Now they’re living inside and we’re storing them in pantyhose (great tip) and baskets.

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Homemade Chocolate Chip Carrot Bread

 This delicious homemade Chocolate Chip Carrot Bread is easy to make and uses 6 carrots. It’s great for leftover carrots and a sneaky way to get vegetables into a dessert!

There’s something magical about a warm piece of homemade carrot bread, isn’t there?  Maybe it’s the love that goes into making it.  Maybe it’s the smell of cinnamon, nutmeg and clove that fills your kitchen.  Maybe it’s the feeling of Fall being around the corner.  Or maybe it’s just the great feeling of knowing there’s a bunch of vegetables in this bread and that makes it healthy, right? 

With a whole bunch of carrots just picked from the garden and a whole bed of seeds just planted I’m stocked with carrots.  We’ve been eating some processed junk for dessert lately so I was on the mission to bake something delicious that could use our batch of just picked vegetables.  My mind immediately went to the carrots, what could I make? There’s carrot cake, carrot cake cupcakes but I wanted something a little more savory without the frosting on top, so carrot bread was what I started daydreaming about.

This bread is delicious and really hits that Autumn dreaming spot.  I can imagine this would be a Fall or Winter favorite on those chilly days where you’ll curl up with a blanket, book and a hot cup of tea.  This can be a delicious breakfast or a dessert and it would be a perfect hit at holiday dinners, potlucks and friendly get togethers.
 This delicious homemade Chocolate Chip Carrot Bread is easy to make and uses 6 carrots. It's great for leftover carrots and a sneaky way to get vegetables into a dessert!

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How to Store Lettuce to Last for a Month

How to store lettuce to last for over a month using aluminum foil! 

Lettuce only lasting a few days? Never again! With this easy method using aluminum foil you can store lettuce to last for a month!

In June we pick lettuce.  We pick lots of lettuce.  I’m talking so much lettuce you begin to get lettuce anxiety.  Have you ever had it?  It’s when you dream of lettuce chasing you with baskets to capture you.   It’s rough.
How to store lettuce to last for over a month using aluminum foil!

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Creamy Cauliflower Pasta

You’ll love this creamy cauliflower pasta dish because it’s cheesy and full of vegetables.  Plus it’ll be done in 15 minutes.  Isn’t that a win win situation?  

Our cauliflower was picked in the beginning of June so I’ve been waiting to share this recipe with you!  We love harvesting cauliflower.  We love that one plant equals one head of cauliflower, so it’s always a little bit more special as you really have to take care of that plant.   Some years we’ve had success with cauliflower and some years it gets hot too quickly and the cauliflower ends up the size of a tennis ball.  It’s one of those plants we always have to decide at the beginning of seed planting calendar if we should grow that year, but somehow it always wins.

Plus, if the cauliflower grows, I’m one happy girl. I even do a little dance for it, but I won’t show you that.
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I just love how it’s a bundle of joy, all wrapped up.   
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Simple Pea Garden Pasta

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Ronzoni, but all my opinions are my own. #pmedia #RonzoniSummer  http://my-disclosur.es/OBsstV

There is a strong possibility that while you are reading this I am daydreaming about this pea pasta for dinner. During the Summer time when it’s peak garden season this is our go to dinner that we have a few times a week.  Once we start harvesting sugar snap peas by the pound (right now there’s over 10 pounds worth in my fridge!) then we start to sing “It’s pasta time..”.  
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Let’s start at those fresh ingredients, just picked from the garden.  There’s sugar snap peas, chopped lettuce, radishes and one gorgeous tomato.  I counted the roma tomatoes a few days ago and there’s over 200 on the plants ready to turn red. July is going to be tomato time!
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