1
Soybean Edamame Pesto Recipe
2
Tomato Tea Recipe
3
Baked Sugar Snap Peas
4
Easy Salted Edamame
5
Pumpkin Pudding Cream Pie
6
Oven Roasted Beef Tomato Sauce
7
Delicious Buttermilk Jalapeno Biscuits
8
Summer Fresh Pasta Salad
9
How to Make Diced Tomatoes Recipe
10
Berry Jam Canning Recipes
11
Easy Tomatillo Salsa Verde Recipe
12
Carrot Souffle for Dessert
13
Mexican Taco Black Bean Burger
14
Oven Roasted Cherry Tomato Sauce With A Kick
15
Bok Choy and Garlic Over Pasta
16
3 Ingredient CANDIED JALAPENOS
17
How to Dry Mint Leaves for Tea
18
Cheesy Mozzarella Cauliflower Casserole
19
Cheesy Jalapeno Wonton Poppers
20
Broccoli Spaghetti Pasta

Soybean Edamame Pesto Recipe

Soybean Edamame Pesto, a easy and delicious pesto recipe using soybeans! Use this as a appetizer dip or serve over pasta. 

With all the soybeans we just picked I had one idea in mind – Soybean Edamame Pesto!

This pesto is delicious and tastes ultra fresh.  If you have a bunch of soybeans and don’t know what to do with them then it’s even better as this pesto freezes amazing for months so that means you can have some of your Summer harvest in Winter – one of my favorite ways to enjoy dinner!
Soybean Edamame Pesto, a easy and delicious pesto recipe using soybeans!

The main ingredients in this pesto are soybeans, almonds and garlic.  Many pesto recipes call for pine nuts but have you seen the price of them? Yikes! No thanks!  I stick with almonds that are just a few dollars and last me multiple batches of pesto.  The recipe only calls for 1/4 cup almonds so a $4 container of them can make quite a bunch of pesto!

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Tomato Tea Recipe

HEALTHY Tomato Tea recipe that is made with 2 ingredients!  This easy homemade tomato tea can be served hot or cold and is filled with many health benefits!  Whenever my skin is acting up, I drink a cup of this in the afternoon!

Tomato that.    
Tomato everything.  
Tomato tea.  

This tomato tea is super easy to make and only has 2 ingredients (tomato and celery salt).  You can serve it warm in the Fall or cold in the Summer.  This tomato tea is fresh and isn’t loaded with processed ingredients like so many tomato juices are.  This is one of my go to recipes in the Summer when we’re up to our ears in tomatoes from the garden.    It makes the perfect afternoon tea if you’re seeking something different.  

Hope you give it a shot – enjoy!
HEALTHY Tomato Tea recipe that is made with 2 ingredients!  This easy homemade tomato tea can be served hot or cold and is filled with many health benefits!  Whenever my skin is acting up, I drink a cup of this in the afternoon!  

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Baked Sugar Snap Peas

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes!  Sprinkle with garlic, thyme and salt for a healthy snack!  Adults and kids both love this easy delicious pea recipe!  

It’s a bit funny that I’m posting this recipe just as about we’re to tear up our green beans and plant our Fall sugar snap peas.    Soon our boxes will be cleaned out with long beans and the sugar snap pea seeds will be put into the ground.  Then we’ll start the watch of seeing the peas grow from sprouting from the ground to seeing who can make it to the top of the fence first.

Every year we grow sugar snap peas twice because we just can’t get enough.   They are a favorite crunchy snack but they also go hand in hand with some of our favorite meals.  Give me some sugar snap peas, pasta and a little olive oil and you got a big bowl of happiness.

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!

With a big harvest of peas I wanted to come up with a recipe that took them to that extra step of yum?  Result: Baked Sugar Snap Peas.

After you’re done the fun process of removing all the stems from the peas you’re pretty close to a finished meal as these only have to be baked for 7-8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

 Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

They’re baked with a few simple ingredients, olive oil, garlic, thyme and sea salt. That’s it.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

And the result is the most delicious peas you’ve tasted! I’m almost tempted to just eat these with a fork.. don’t they look yummy?

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes.

Serve as a side dish or throw in a big bowl of pasta with some other vegetables (I love broccoli + radishes).  Baked Sugar Snap Peas are easy to make and healthy for you! Sprinkle with garlic, thyme and salt and bake for 8 minutes. 

Enjoy!

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Baked Sugar Snap Peas

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!

Ingredients

  • 1/2 pound sugar snap peas
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme
  • sea salt to taste

Instructions

  1. Preheat oven to 450 degrees.
  2. Put sugar snap peas in a single layer on a baking sheet covered in aluminum foil. Coat peas with olive oil. Sprinkle garlic, thyme and salt on peas and mix around so coated.
  3. Bake 7-8 minutes.
  4. Serve and enjoy.

Recipe Notes

This makes a great side dish or serve with pasta.

HEALTHY Baked Sugar Snap Peas are easy to make and ready in 8 minutes! Sprinkle with garlic, thyme and salt for a healthy snack! Adults and kids both love this easy delicious pea recipe!

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Egg Drop Soup with Sugar Snap Peas and Greens
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Easy Salted Edamame

This Homemade Salted Edamame tastes just like your favorite Japanese restaurant. This healthy recipe takes 15 minutes and requires 2 ingredients. Make it as a side dish or a snack!

Who’s ready to pop a few soybeans right in their mouth?
This Homemade Salted Edamame tastes just like your favorite Japanese restaurant. This healthy recipe takes 15 minutes and requires 2 ingredients. Make it as a side dish or a snack!

Ok, me too! Grab a few soybeans and let’s get snacking!

I love edamame. I went through this phase where every time I ordered sushi I also ordered a big bowl of edamame to go with it.   Then I got to thinking, why don’t we grow our own soybeans?  So we bought some seeds, planted them in our containers and BOOM! SOYBEANS!  Ok maybe it wasn’t that instant, but it was pretty much that easy. Since the beginning we’ve had lots of luck growing soybeans in containers.  This year they have grown to new heights and soon they will be all picked to be frozen and enjoyed for many happy edamame snacking sessions.

Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

What’s edamame best with?  Just a little bit of salt.  That’s it.  Beans and salt.  Just a few ingredients makes one of the most delicious and healthy snacks you can eat.
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Is it easy to make edamame? Yes!  All you do is boil the soybeans for a few minutes, drain and you’re set.   
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Sprinkle a little sea salt on top and hello gorgeous! I’m going to eat you!
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Then start nibbling away.  They’re healthy and addictive.  That’s a pretty happy match, don’t you think? 
Edamame is easy to make at home and tastes just like the Japanese restaurant! All you need is soybeans and salt!

Easy Salted Edamame
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Ingredients
  1. Soybeans (fresh or frozen)
  2. Sea Salt to Taste
Instructions
  1. Bring a pot of water to a rapid boil.
  2. Add soybeans and boil for 5 minutes.
  3. Drain soybeans and put soybeans in bowl.
  4. Sprinkle salt on top and enjoy your edamame!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
This Homemade Salted Edamame tastes just like your favorite Japanese restaurant. This healthy recipe takes 15 minutes and requires 2 ingredients. Make it as a side dish or a snack!

 

Pumpkin Pudding Cream Pie

Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It’s the perfect Fall pumpkin recipe!

“It’s too early for pumpkin” is one statement you’ll never hear me say.  Never ever.

It’s always time for pumpkin  Always.

Because I have so much pumpkin love we grow pumpkins twice a year, so we have a few to harvest in the Summer and a few to pick in the Fall.  Fall’s pumpkins are already planted and have started to produce a few flowers.  We were planned to have 2 pumpkin plants but somehow we have 10.  I say “somehow” because the truth is this is my doing.  I always want more pumpkins so I saved all the seedlings and secretly planted them.  Surprise, a rooftop pumpkin patch!  A dream come true (I hope!)….

Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

This weekend I took these 2 beautiful pumpkins we grew and gave them a good roasting to make homemade pumpkin puree.  This is my walkthrough on how to make your own pumpkin puree, it really is the best.
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

I’m always amazed by how much fresh puree can come out of pumpkins.  Puree can then be frozen to enjoy baked pumpkin treats for the next few months.  Think pumpkin bars, pancakes, waffles, pies, pudding and more!  Here’s 4 cups worth just singing my name to come bake with it….
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe! 

And with today being the first day of September (!) I think we all have pumpkin on our minds.  Soon the word will be popping up in our RSS feeds and magazines. Pumpkins and red leaves will soon be spotted on sidewalks and store shelves.   Let’s get in the Fall mood with some Pumpkin Cream Pie.  Is there anything that says hello Fall more than this?
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

This Pumpkin Pudding Cream Pie has all the workings of a magical treat. There’s vanilla pudding mix, pumpkin puree (canned pumpkin), pumpkin pie spice, Cool Whip and milk all poured into a pie crust.
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

The pumpkin puree and pumpkin pie spice gives it that Pumpkin Fall flavor we all love so much.
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

And isn’t everything just a little bit yummier when it’s included with a graham cracker crust?
Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

So go ahead and dive into Fall.   Dive right into this Pumpkin Pudding Cream Pie.
 Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

Pumpkin Pudding Cream Pie
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Ingredients
  1. 1 1/2 cup milk
  2. 2 3.4 ounces packages of Jell-O Vanilla Instant Pudding Mix
  3. 1 cup pumpkin puree
  4. 1 teaspoon pumpkin pie spice
  5. 1 cup Cool Whip
  6. 1 9 inch graham cracker crust
Instructions
  1. Combine milk and pudding mix in deep bowl. Mix with hand mixer for a few seconds to combine them.
  2. Add pumpkin puree, pumpkin pie spice and Cool Whip to bowl and mix on low speed until all is combined.
  3. Pour filling into graham cracker crust.
  4. Put in refrigerator for at least 5 hours, preferably over night, to set.
  5. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
 Pumpkin Pudding Cream Pie is a delicious no bake recipe!  Ingredients include instant Pudding, Cool Whip and pumpkin puree.  It's the perfect Fall pumpkin recipe!

Are you excited for Pumpkin season?  Tell me in the comments!

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Oven Roasted Beef Tomato Sauce

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It’s great to use with beef or heirloom tomatoes.

Have you guys tried my Oven Roasted Creamy Cherry Tomato Sauce (or with a kick)? It’s delicious. I promise you.  

But sometimes you might not have a over abundance of cherry tomatoes.  Sometimes your garden might be full of beef tomatoes. Can you make a simple and quick oven roasted tomato sauce with them? You bet your tomatoes you can!  

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

 

The beef tomatoes are cut up into bite size pieces, a little olive oil is poured on then a little onion powder is sprinkled on top.  At this time the good smells are about to start.  Then they go into the oven for 35 minutes.  Now the good smells are really starting to happen.  I dare you not to get hungry after smelling this Oven Roasted Beef Tomato Sauce in the oven.  It won’t happen, you’ll immediately want to eat it, trust me.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

What can you do with this sauce? Anything! Pour it on some pasta.  Bake some lasagna.  Use it in a stew. Eat it by the spoonful (hey, it happens, and it should!).

Enjoy this Oven Roasted Beef Tomato Sauce!  It’s a garden favorite!

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.   

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes. 

 Enjoy!

Oven Roasted Beef Tomato Sauce
Print
Ingredients
  1. 4 cups of beef tomatoes - cut into 1 inch chunks
  2. 1/4 teaspoon onion powder
  3. 2 tablespoons olive oil
  4. 1 tablespoon dried basil
  5. 1/2 teaspoon garlic powder
  6. salt + pepper to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Spread tomatoes single layer in a pan. Drizzle with olive oil. Sprinkle with your onion powder.
  3. Bake for 35 minutes, your tomatoes should be wrinkly.
  4. Let cool for a few minutes, then put tomatoes in food processor.
  5. Add dried basil, garlic powder and salt + pepper to taste in food processor.
  6. Blend to smooth and creamy.
  7. Use it right away, or throw it in the fridge to use tomorrow, or freeze it for next month.
  8. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Oven Roasted Beef Tomato Sauce is the perfect spaghetti sauce recipe. It's great to use with beef or heirloom tomatoes.

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The Best Stewed Tomatoes Ever
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Delicious Buttermilk Jalapeno Biscuits

Delicious Buttermilk Jalapeno Biscuits are easy to make with this recipe that includes step by step pictures.  These Southern style homemade biscuits are made from scratch with diced up jalapeno peppers.  They are best served with a warm comfort food casserole!

Want to know a true story?  I made these biscuits twice.  In one week.  I nearly ate them all.  I’m thinking about making them again.   Right now.

These biscuits are what magical bread dreams (we all have them, right?) are about.  They’re flaky, they’re moist, they’re full of flavor and you just can’t get enough of them.   More specifically these are buttermilk biscuits which makes them ultra deluxe and ultra moist.   Like my gif shows, buttermilk makes everything better, don’t you agree?

Delicious Buttermilk Jalapeno Biscuits are easy to make with this recipe that includes step by step pictures.  These Southern style homemade biscuits are made from scratch with diced up jalapeno peppers.  They are best served with a warm comfort food casserole!

These biscuits also have jalapeno peppers in it for a slight bite of heat.  The jalapenos are a great balance for that buttermilk giving it a little something special.  I chop the jalapenos up pretty fine so they’re evenly distributed and not overwhelming.   Between these biscuits and candied jalapenos I’m eating quite a bunch of jalapenos this Summer!

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Summer Fresh Pasta Salad

Fresh Pasta Salad recipe that tastes just like Summer!  Recipe ingredients include cherry tomatoes, radishes, green pepper, lettuce and mushrooms!  This is perfect for a healthy dinner or picnic lunch. 

Guys, it’s August 21st.  We’re in the 20’s already! Soon it will be September! September…already? Don’t get me wrong you know I love Fall, Halloween and everything that comes along with it but there will be a few memories I miss from Summer.   It’s not over yet, but that doesn’t mean I can’t be dramatic and romantic about the sweltering garden days of picking tomatoes, weeding out the boxes and nurturing seedlings to grow big and strong.

Fresh Pasta Salad recipe that tastes just like Summer!  Recipe ingredients include cherry tomatoes, radishes, green pepper, lettuce and mushrooms!  This is perfect for a healthy dinner or picnic lunch.

 

A basket full of harvest is one of the proudest things I could carry.   Seeing the fresh colors of red, green, yellow and more topple over the basket makes me a happy girl.  Although we’re picking tomatoes, lettuce, radishes and melons as the Summer continues, we’re also getting ready for the Fall garden.  Some plants have already been transplanted while others wait their turn downstairs for containers to be cleared away on the roof.   There seems to never be a empty day in the garden, there’s always something that needs to be transitioned and moved in or out.

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How to Make Diced Tomatoes Recipe

Easy step by step instructions with pictures on how to make diced tomatoes from fresh tomatoes.  Steps walk you through the beginning all the way up to freezing them. This is a great way to preserve garden tomatoes if you’re picking a lot of them!

It’s raining tomatoes still.  A ton of them!

Right now we have a explosion of cherry, roma and beef tomatoes of all sizes currently occupying our counter.    I love seeing a kitchen full of fresh vegetables but it also gives me a slight overwhelming fear of anxiety because I know I have to go to work on them and start preparing our tomatoes to last the next few months.

We pretty much only buy tomato sauce or tomato products during the months of May and June.   July, August and September gives us fresh tomatoes by the basket full while October-April supplies us tomatoes that were canned or frozen months prior.   It’s always a special feeling when its a cold Wintry day and you can still enjoy some fresh tomatoes you grew months prior when the garden wasn’t covered in snow.

Easy step by step instructions with pictures on how to make diced tomatoes from fresh tomatoes. Steps walk you through the beginning all the way up to freezing them.

 

Read More

Berry Jam Canning Recipes

Summertime Canning recipes for Raspberry and Plum Jam, Sour Cherry Jam, Bumbleberry Jam!

It’s that time of the year again, canning season is here.  It’s time to can vegetables and fruits to last us all year!  

Do you have a overabundance of tomatoes, cucumbers or strawberries in the garden right now?  Are you picking them by the pound and then nervously staring at them in the kitchen?  We’ve all been there.    During the Summer my once empty countertops become home to bowls of tomatoes, tomatillos, peppers and watermelon.  If you want to cook or use a appliance then you’ll have to rearrange the vegetables for at least a minute to get some clear space to work with.   With fresh harvest comes the idea of “What the heck am I going to make?”.  We’ve all been there too.  

Canning recipes for Sour Cherry Jam, Bumbleberry Jam and Raspberry and Plum Jams.
(Our strawberries have a pretty nice view on the roof!)

Read More

Easy Tomatillo Salsa Verde Recipe

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

This was the first year trying to grow tomatillos and it was a great big experiment.     I was buying a bottle of Salsa Verde almost once a month and then I got Matthew hooked on it too.  Then I decided we must grow our own.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

So let’s grow some tomatillos.

Tomatillos are a plant of the nightshade family and are related to the gooseberry.  They are small, green and grown with a paper like husk around each of them.   When growing them first the husk will grow to it’s full size, and then the tomatillo itself will grow next filling the husk.   When the tomatillo fills the husk completely then you know they are ready to be picked.   Once you bring them into your kitchen, then you peel off the husks and give them a good warm wash as tomatillos are naturally very(!) sticky.  From there you can use them in various recipes, freeze or can for later usage.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

This year we got some tomatillo seeds and decided to give it a shot.  We were pretty unfamiliar with how they would grow, or even what they would look.   The season started out a bit rough.  Hardly any of our seeds came up when planted inside and we thought it was going to be a bust or only have 1 plant.  Having a single plant isn’t the best as most tomatillos need 2 plants to grow successfully for pollination.   After hardly any seeds came up, then we planted a few more (also a bust) then a few more.  I’m not one to easily give up when it comes to vegetables!  We transplanted our single seedling outside in the container and then a few weeks later transplanted a few more once we finally got some actions from the seeds.  The tomatillos grew in large size containers and 5 gallon buckets.  Right away we realized we underestimated the size and power of tomatillo plants.   Here we were double caging the tomatoes to prepare for their height when we should have been getting ready for the incredible growth of the tomatillos instead!  These plants grow tall and bushy.  They are also extremely hearty and have very strong stems.  

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
You can see the tomatillo plants to the left and in the back.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
When the plant started growing we were both surprised (and quite happily startled) by the amount of flowers on a tomatillo plant.  Almost every single one of these flowers would turn into a tomatillo!  Bees were buzzing happily around these plants pollinating.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
Here, the first tomatillo is spotted.


The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!Which then turns into a full size husk.  Eventually this will fill up with the tomatillo inside of it.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!
And then your plants will become taking off and you’ll have tomatillos all over!

 
The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!This was the first harvest of the tomatillos.  I’m pretty happy here! Tomatillos tend to blend in with the plant itself, so finding them basically consists of rooting around in the plant and gently squeezing each husk to see if the tomatillo is full inside.  If it is, then pinch it off and throw it in your basket. This here is a few pounds of tomatillos with many many more pounds to pick!  From seeds that didn’t come up originally to plants that are now battling for the largest yield of the season these tomatillos have come a long way!  They’ll be a permanent fixture in the garden now!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

So with all these tomatillos what’s a girl to do besides make Salsa Verde right away?  I created this recipe based off many of the backs of bottles ingredient lists that I read over the years of my favorite sauces I buy in store, but keeping it all natural.  This salsa is incredibly easy to make and you won’t believe how much it tastes like your favorite brand.     It’s really amazing to learn how much flavor a tomatillo has in it’s tiny size! 

Your 2 main ingredients in this recipe are tomatillos and a onion.  The rest of the ingredients are spices.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

We’re going to blend them first instead of blending them later.  Why?   Tomatillos are juicy inside which means you don’t need to add much water to the recipe itself.  If you blend them after the fact, then you need to add water to simmer on the stove which means you’re watering down the recipe.  By blending them first we are providing them their natural juices to make it much more full of flavor instead of added water that isn’t needed. 

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

Then after a few seconds in the blender and 15 minutes on the stove, you’ll have some delicious (and amazing smelling!) Salsa Verde!

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

 The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

Did I take a spoonful of this and eat it right away? Yes, I did!
What can you do with this recipe?  Well first you can use it as a salsa for chips, it’s incredibly delicious that way.    
I love to cook with it though and it’s the perfect sauce to pour over cheesy enchiladas and tacos.  It also makes a great companion to creating a Mexican tasting broth for soup.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

Only a pound of these tomatillos are going to make 4 cups of sauce.    I often make a few batches of this Salsa to both eat fresh, store in the refrigerator for a few days or to freeze.   To freeze just pour into a freezer bag and put in freezer.  I like to store 1 cup servings in freezer bags as it makes it easier to grab a cup and use in a recipe.

The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!       

Enjoy!

Easy Tomatillo Salsa Verde Recipe
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Ingredients
  1. 1 pound tomatillos, husked
  2. 1/2 cup chopped onion
  3. 1 teaspoon minced garlic
  4. 2 jalapeno peppers, chopped
  5. 2 tablespoons cilantro
  6. 2 tablespoons lime
  7. 1 teaspoon dried oregano
  8. 1/2 teaspoon ground cumin
  9. 1 1/2 teaspoon salt
  10. pinch of pepper
  11. 1/2 cup water
  12. 1 chicken bouillon cube
Instructions
  1. Place all ingredients except bouillon cube in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.
  5. Serve immediately, refrigerate or freeze.
Notes
  1. Makes 4 cups.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
The best Salsa Verde recipe using fresh tomatillos and onions.  This recipe is easy to make and freezes great too!

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Garden Harvest Salsa

Black Bean and Corn Salsa
Black-Bean-and-Corn-Salsa_2

Diced Tomato Salsa
Canned-Diced-Tomatoes-Salsa_3

Cheesy Jalapeno Sausage Dogs
Cheesy Jalapeno Sausage Dogs_3

Enchilada Taco Casserole
Enchilada-Taco-Casserole

 

Carrot Souffle for Dessert

Carrot Souffle for dessert is a great alternative to carrot cake. It’s made with 2 pounds of carrots and made sweet with butter, brown sugar and more. 

This Carrot Souffle you guys! 

I invite every single one of you over my house to try a piece of this Carrot Souffle.  I want you all to be believers that boiled and mashed carrots can make one heck of a great tasting dessert.   This Souffle is made out of magic… and a ton of carrots!

Last week we picked pounds and pounds of carrots in the garden.  We usually use them in pasta dishes or some breakfast bread, but I really wanted to use them for dessert.  There’s the go to carrot cake but I really wanted a dish that would let the carrots shine.  This Carrot Souffle totally does that.

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

This recipe uses 2 pounds of carrots! 2 pounds!  So if you’re swimming in garden carrots this is a great and tasty way to use them up!  Even though there is a ton of carrots in here, it’s still a very sweet and decadent dessert.  The texture is of a lightly baked cake.  You can serve it with a dusting of powdered sugar or throw some frosting on top.  Either way, this Carrot Souffle  is going to be a winner at the dessert table!

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.    

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Carrot Souffle for Dessert
Print
Ingredients
  1. 2 pounds of carrots - peeled and sliced thin
  2. 1/2 cup butter - melted
  3. 1/4 cup sugar
  4. 1/4 cup brown sugar
  5. 3 tablespoons flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon vanilla extract
  8. 2 eggs
  9. pinch of cinnamon
  10. pinch of salt
  11. powdered sugar or frosting to put on top
Instructions
  1. Preheat oven to 350 degrees.
  2. Bring a large pot of water to a boil. Place sliced carrots into pot. Cook carrots until tender, about 20 minutes.
  3. Put carrots, butter, sugars, flour, baking powder, vanilla, eggs, cinnamon and salt into food processor. Pulse a few times until smooth.
  4. Transfer to circular baking dish that has been sprayed with nonstick spray.
  5. Bake for 30 minutes.
  6. Sprinkle powdered sugar or put a dot of frosting on top of each slice.
Notes
  1. If there's any leftovers, store in refrigerator. When ready for a piece, throw in microwave for 30 seconds to heat up.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Carrot Souffle for dessert is a great alternative to carrot cake. It's made with 2 pounds of carrots and made sweet with butter, brown sugar and more.

Mexican Taco Black Bean Burger

Can you guys believe it’s August already?  Even though Fall is my favorite Season and I’m ready for the months to leap ahead and the leaves to change, there is still something romantic about the Summertime.  There’s the gathering of friends in a park for a picnic, there’s barbecues on a rooftop, there’s farmers market stands bursting with the most tasty plums and peaches and there’s full force ahead garden season happening on the roof.   

How can’t I love and respect Summer when I can run up to the roof and grab all these beauties from their container?  Hello beautiful tomato!

Mexican Taco Black Bean Burger_1

 

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Oven Roasted Cherry Tomato Sauce With A Kick

Did you see yesterday’s tomato harvest post?  If you did then it’s no surprise to see a tomato sauce recipe today!

When you think cherry tomatoes you probably imagine them as bite size snacks, or tomatoes that can be thrown in a salad.   What I see them as (besides throwing in the air and catching them in my mouth and by catching them I mean not catching them and then running after them as they roll on the roof) is a delicious creamy tomato sauce.   My Oven Roasted Cherry Tomato Sauce is one of my favorite tomato sauce recipes ever.  I love that cherry tomatoes can turn that creamy with some oven heat.  So with a bunch of cherry tomatoes and jalapenos being picked in the garden I decided to mix them together and make some tomato sauce with a kick!

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Bok Choy and Garlic Over Pasta

Bok choy was another one of those plants that we really discovered this Spring on a new plant getting to know you level.  Over the past few Winters we experimented with a few bok choy plants under a greenhouse and it worked pretty good, so we thought to start making it a permanent garden fixture.

This Spring we planted a few more bok choy plants and they grew massive.  Want some size comparison?  
First Bok Choy Harvest 2014_2

So after we had such great luck with that we wanted to try to see if it would grow in the heat in the Summer too.   So now there are about 10 bok choy plants growing happily alongside the kale.     Right now they’re about 8 inches in diameter so hopefully in about a month we’ll see some more bok choy ready to harvest!   Bok choy freezes great so it’s nice to be able to put some aside to enjoy on Snowy January days too!

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3 Ingredient CANDIED JALAPENOS

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe!  Everyone goes CRAZY when I make these with our garden peppers!  Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

These 3 Ingredient candied jalapenos. Oh goodness gracious.  Don’t ask me how many I ate over the past few days.  Ok, don’t ask me.  Seriously don’t.  Ok I might have eaten a entire jar already and made another today. I said don’t ask me!

Honestly, I have no self control with these.

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

They’re sweet.  They’re spicy.  They’re just right. They are the perfect combo of sweetness with a kick.  They are amazing on crackers with a little piece of cheddar cheese.  The cheese balances out the heat with a little coolness.    They’re also perfect chopped up and thrown in hamburger meat for the perfect homemade hamburger.  Try them on top of tacos or nachos too! Oh and they are just the most delicious on top of some pulled pork.   You can even eat them right out of the jar with a spoon.  I won’t judge you because I went back to that jar with spoon in hand multiple times.   I like to keep these simmering for almost 30 minutes to really get that syrup greatness going with them.  The way the sugar and the jalapenos blend together is a thing of beauty.

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

Our jalapeno plants are crazy!  I feel like we’re picking pounds and then a few days later it’s a few more pounds.  Our green bell peppers are always warriors and grow great but who knew their cousin Mr. Jalapeno was such a warrior too?  These are definitely a keeper in the garden for decades to come!

And look at the size of them too!

I’m totally ok with these plants yielding so many peppers because I’m absolutely jalapeno crazy!  I am going to make a few jars of these candied jalapenos to last me a few months but I doubt they are going to last that long!

If you have a bunch of jalapenos in the garden and don’t know what to do with them – make these!  If you bought a bunch of jalapenos from the market and  don’t know what to do – make these!

Enjoy!

 3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

Need more Jalapeno recipes? Click here!  

3 Ingredient Candied Jalapenos
Print
Ingredients
  1. 2 1/2 cups sliced fresh jalapenos
  2. 1 cup sugar
  3. 1/2 cup water
Instructions
  1. Slice jalapenos into rounds. Remove the seeds if you don't want them extra spicy. If you want them extra spicy leave the seeds. I would suggest wearing gloves during this part.
  2. Place jalapenos in a small sauce pan.
  3. Add water and sugar.
  4. Cook over medium/high heat until boiling.
  5. Reduce temperature and simmer until the liquid has reduced and looks like syrup, stirring occasionally. This takes approximately 30 minutes to 1 hour.
  6. Let cool and place in jar.
  7. Store in refrigerator.
Ideas
  1. Eat these with chips or cheese and crackers.
  2. Put these in hamburger meat when making hamburgers.
  3. Put on top of nachos or tacos. Also makes a great topper for pulled pork!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
3 INGREDIENT Candied Jalapenos recipe! You only need jalapenos, sugar and water to make this delicious SWEET and SPICY recipe! Everyone goes CRAZY when I make these with our garden peppers! Use this as a appetizer dip, on top of crackers or in dinner dishes! Store in refrigerator or use for canning!

 

How to Dry Mint Leaves for Tea

DIRECTIONS on How to Dry Mint Leaves for Tea! These DIY instructions shows how easy it is to dry your mint plant so you can make your own homemade mint tea. I store this dried mint tea for months so I can enjoy the health benefits year round!

I start everyday with a cup of tea.  Do you?
My morning always starts with a yawn.  Then I waddle out of the bedroom with my comfiest bed shirt on.

I then continue to have a few cups of tea throughout the day.  The kind of tea depends on the season and my mood.  In Winter I might start with English Breakfast or Earl Grey.   In  the Spring it’s all about Green Jasmine.  But the Summer is dedicated to Mint tea.  

DIRECTIONS on How to Dry Mint Leaves for Tea! These DIY instructions shows how easy it is to dry your mint plant so you can make your own homemade mint tea. I store this dried mint tea for months so I can enjoy the health benefits year round!

Mint tea can be enjoyed throughout the day.  It’s not uncommon for me to make a cup while I’m making dinner to start to calm down for the day.  It’s also not uncommon for me to make a cup of this in the afternoon when it’s “go time” with work but I need to stay sane.

It’s garden season so if you have a herb or vegetable garden chances are you might be growing mint. Mint is one of those plants that have a life of their own when it comes to growing all over.  I found 2 mint plants recently that somehow survived our brutal winter and were happily growing and getting ready for Summer.    Is there anything sweeter then the smell of a touch of your fingers on fresh mint?  Mmmm.    Mint can be easily dried to use for tea leaves.   Many people hang their mint to dry but I’m both inpatient and sometimes out of space.  With this method below you’ll solve all that as your mint will be ready in 2-3 hours.  

Have fun drying your mint and enjoy that next cup of tea!

Mint Leaves for Tea

How to Dry Mint for Tea Leaves
Print
Ingredients
  1. Fresh Mint
Instructions
  1. Pick mint, clean if needed. If cleaning, make sure to dry mint completely.
  2. Preheat oven to 170 degrees.
  3. Put mint in one layer on cookie sheet.
  4. Bake mint for 2-3 hours. Check at the 2 hour mark to see if mint is completely dry. If not, check every 15 minutes.
  5. Once out of the oven take mint and crumble leaves into a container.
  6. Store in jar, preferably in a dry dark cabinet shelf.
  7. When using for tea, use one teaspoon of dried mint leaves and steep for 3 minutes in hot water.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
How-to-Dry-Mint-for-Tea-Leaves-Before-After
Before and After.

How to Dry Mint for Tea Leaves_3

How to Dry Mint for Tea Leaves_5

How to Dry Mint for Tea Leaves_6

How to Dry Mint for Tea Leaves_7      

DIRECTIONS on How to Dry Mint Leaves for Tea! These DIY instructions shows how easy it is to dry your mint plant so you can make your own homemade mint tea. I store this dried mint tea for months so I can enjoy the health benefits year round!

 

 

Cheesy Mozzarella Cauliflower Casserole

This extra cheesy casserole is made with mozzarella cheese and fresh cauliflower.  Serve it as a main dish or a side. 

Hello friends.  I have one heck of a cheesy casserole for you today!  So grab a plate and fork and dig in!

You might have already noticed I’m a bit obsessed with cauliflower casseroles.  There’s my Cauliflower Pepperoni Pizza Casserole and my Cheddar Cheesy Cauliflower that are both still dinner time favorites.    Then there’s this extra Cheesy Mozzarella Cauliflower Casserole.  You agree that everything should be extra cheesy, right?  I mean with a dish full of cauliflower it’s basically minus calories.  So we need to put cheese on this.. we need calories… our bodies need this cheese to function.  You agree with this too, right? Ok, great!

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Cheesy Jalapeno Wonton Poppers

Cheesy Jalapeno Wonton Poppers. These are super easy to make and are perfect for a party appetizer!

These Jalapeno Cheese Wonton Poppers will have you popping them in your mouth in record speeds!

That sentence you just read is totally correct. I’ve witnessed it.  I’ve witnessed myself not being able to stop popping these little delicious cheesy Jalapeno wontons in my mouth.  1, 2, 3, 4… who continues to count after 4?   

Right now we have pounds of jalapeno peppers just picked from the garden. This was our first year growing them and they did about a million times better than what we expected.  It’s good that we both love jalapenos because they are pretty much in every meal we eat,  from breakfast to dinner to dessert (experimenting with some chocolate jalapeno ideas!).  These poppers are made with wonton wrappers which are a easy way to roll them up.  There’s no fancy wonton folding action needed.  For these we’re just filling each wrapper up with yummy cream cheese jalapeno mixture and rolling them up.  It’s that easy.

Enjoy and pop away!

Cheesy Jalapeno Wonton Poppers. These are super easy to make and you can get the kids to help you fill the wontons!

Cheesy Jalapeno Wonton Poppers. These are super easy to make and you can get the kids to help you fill the wontons!

Cheesy Jalapeno Wonton Poppers. These are super easy to make and you can get the kids to help you fill the wontons!

Cheesy Jalapeno Wonton Poppers. These are super easy to make and you can get the kids to help you fill the wontons!

Cheesy Jalapeno Wonton Poppers. These are super easy to make and you can get the kids to help you fill the wontons!

Cheesy Jalapeno Wonton Poppers. These are super easy to make and you can get the kids to help you fill the wontons!  

Jalapeno Cheese Wonton Poppers
Print
Ingredients
  1. 8 oz cream cheese
  2. 4 jalapeno peppers - seeded and diced
  3. 1/4 teaspoon garlic salt
  4. 1/4 teaspoon onion powder
  5. 1/4 cup shredded mozzarella
  6. 20 square wonton wrappers
  7. olive oil to brush
Instructions
  1. Preheat oven to 475 degrees.
  2. In a bowl stir together cream cheese, jalapeno peppers, garlic salt, onion powder and mozzarella cheese.
  3. Put approximately a teaspoon of cream cheese filling on wonton wrapper at base and roll up into a roll. Continue to do this for all 20 wonton wrappers.
  4. Spray a baking sheet with nonstick spray.
  5. Brush olive oil on all rolled up wontons and place on baking sheet.
  6. Bake 8 minutes, flipping them halfway.
  7. Serve warm and enjoy!
Notes
  1. Make sure wonton wrappers are soft and not frozen. If they are still frozen they will break when rolling. A drop of water on a wonton wrapper will loosen it up to roll.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Cheesy Jalapeno Wonton Poppers. These are super easy to make and are perfect for a party appetizer!

Broccoli Spaghetti Pasta

This Broccoli Spaghetti Pasta dish is great because it’s quick, easy, fresh and full of flavor.  

Did you guys like yesterday’s post full of beautiful heads of broccoli fresh from our rooftop? Then I guess you wouldn’t be surprised to see a broccoli recipe posted today!  

This Broccoli Spaghetti Pasta hits all the right spots for dinner.  It’s quick.  It’s easy.  It’s fresh.  It’s full of flavor.  Not only is there broccoli in here but we also add in our favorite sugar snap peas.  The peas aren’t cooked so they supply a nice crunch which screams Summer!  The broccoli is simmered in chicken broth and then it’s added to the pasta to just coat everything in flavor.   

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For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy    

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