1
Homemade Corn Tortilla Chips
2
Fresh Spinach Cupcakes
3
WOWZA Baked Beans + Bacon
4
Lunch Time – Cilantro shrimp and Edamame Beans
5
Irish Potato Candy
6
Frozen Pesto Cubes
7
Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches
8
Garden Fresh Pumpkin Pie
9
Kale Turkey Meatballs

Homemade Corn Tortilla Chips

Tortilla chips are a favorite of ours to snack on, especially Matthew’s.  I’ve found a number of sharp tortilla chip crumbs in bed that stab me to know he likes a good bowl of chips to snack on while reading before bed.  With the chips running low, I set off to create our own.   There are a few great things about making homemade tortilla chips.  You get to mix and match! You can try a bunch of different flavors instead of just picking one flavor in the store.  The other great thing is the price!  Tortilla chips usually cost us $4-$5 for a bag, more if they are gourmet/fancy flavored.  A bag of 30 (!) corn tortillas in my local grocery store cost me $1.25.   I haven’t done the price comparison by weighing them yet but I can bet you I’m saving more than a few dollars here.

I wanted to try a few different flavors with these so I did made 3 kinds:
Regular Salted
Cinnamon Sugar
Parmesan

I thought I was going to have a winner on picking but when trying to pick a favorite I can’t.  The salted were expected to be great and they were.  The cinnamon sugar was like a dessert chip, it hit  my sweet tooth that needs daily love.  The Parmesan was savory.  

Next time I’m going to try to make some seasoned with cumin – can you imagine cumin tortilla chips with salsa?  Oh my.  I think I just created my new favorite snack.

Make these for your snack. 🙂

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Homemade Corn Tortilla Chips
Print
Ingredients
  1. Corn Tortillas (one equals 4 chips so use as many as you need)
Seasonings (This is up to you!)
  1. Sea Salt
  2. Cinnamon + Sugar
  3. Parmesan Cheese
Instructions
  1. Preheat your oven to 400 degrees.
  2. Stack tortillas and cut them into 4 triangles.
  3. Spread them out on a on a cookie sheet. They need to be 1/4-1/2 inch apart from each other.
  4. Put desired seasonings on top.
  5. Bake 8-10 minutes (check every minute after 8) until edges are brown.
  6. Remove from oven and let cool.
  7. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Grab your handy bag of corn tortillas.  Can I tell you how much I love pepper steak tacos on these? That’s another post though…

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Take them out the bag, it’s up to you how many you want to make.  Each tortilla will make 4 hearty chips.

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It’s totally ok if your tortillas are weird in shape, it adds character.

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Grab a knife..

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Cut in half..

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And again..

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Gather your pile of soon to be delicious chips.

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Now, something important.  To get them to bake crisp you need to make sure there is at least 1/4 to 1/2 inch in between each one.  If they are closer, they are going to be soft.  We want crunchy for these.

Now on to the seasonings..
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You can do sea salt, just a sprinkle goes a long way.

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Or a little bit of Parmesan cheese.  You can add some Cheddar too – yum!

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Or possibly my favorite (I haven’t decided yet), cinnamon sugar!

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First the sugar..

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Then the cinnamon! Oh my!

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Throw them  in the oven and keep a eye on them.  They should take 8-10 minutes until the edges turn brown.  Mine took about 9 minutes.  Watch them for every minute after 8. Seriously, keep a eye on them, keep checking, don’t be too careful – they will burn quick.

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These are the sea salt chips.  Just a simple taste of salt…

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These are the Parmesan cheese…

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And these are the magical cinnamon sugar! I’m still not picking a favorite..

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Pull up a chair, let’s eat a few together!

 

Fresh Spinach Cupcakes

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won’t believe how good these are!

Now before you go reading the title and thinking I’m crazy, I just want to make it clear that I’m a genuine cupcake lover.  I’ve been known to go to Crumbs, get the biggest cupcake in the display with vanilla frosting, rainbow sprinkles and eat it up in a couple bites.  I’ve been known to go  back for seconds.  I love sweets, I love cupcakes.  So when I found a recipe a few months ago saying  I could make cupcakes with fresh spinach and it would taste amazing, I didn’t quite believe it.  Even while making these and mixing the spinach in, I still was worried.  Really, I could make cupcakes full of spinach and it was going to be good? Really? Well folks.. I have the verdict..

YES YOU CAN.

THESE CUPCAKES ARE AMAZING.

WE ARE TALKING  “OMG THESE ARE MADE WITH SPINACH?! WHAT? ARE YOU LYING TO ME? NO IM NOT. “

They will probably change your life.

I have had a post-it note on my desk since June to post the recipe and finally today, I am!

Rejoice! Bake these cupcakes.  They will change your life.  I’m totally serious
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!

Fresh Spinach Cupcakes
These cupcakes will change your life.
Print
Ingredients
  1. 1 cup of applesauce
  2. 4-5 cups fresh raw spinach
  3. box of store bought yellow cake mix
  4. icing and sprinkles
Instructions
  1. Preheat your oven to 350 degrees.
  2. Line your cupcake tins with baking cups.
  3. Puree the applesauce and spinach in a food processor.
  4. Put cake mix in a bowl, then add your spinach puree to it.
  5. Beat with mixer until it’s combined evenly.
  6. Fill up your cupcake baking cups.
  7. Bake for 20 minutes, put a toothpick to make sure it comes out clean.
  8. Let cool, decorate with icing and sprinkles.
  9. EAT THEM. ALL OF THEM.
Notes
  1. I used spinach picked from our garden - if you can pick it fresh, please do!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
These are all your ingredients for the cupcakes.  Can it get simpler?

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Puree spinach and apple sauce.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
It will look like this.  Very green.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Add your puree with your cake mix.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Mix it up.  It will look light green now.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Add to your baking cups… into the oven it goes.  Can you believe we’re making spinach cupcakes?

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Out it comes, exactly how you imagined!

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Aren’t they beautiful plain?

 

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
I put my icing in a plastic bag so I can pretend I’m a pro cake decorator when I put the icing on them.



Look at these beautiful cupcakes.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Now add your sprinkles..

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
There you go, you just made spinach cupcakes.  I know, it’s amazing.

These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!
Now try one. I KNOW, IT’S AMAZING.  Life changed, right?
These Vanilla Frosting Cupcakes made with fresh spinach is a sneaky way to include vegetables in your kids diet.  You won't believe how good these are!

 

WOWZA Baked Beans + Bacon

Two weekends ago Matthew made these amazing baked beans.  I’m going to give credit where it’s due, these were the hit of the picnic.  I was in love with them, so much so that I made him save some here for me to eat later.  So when I came home from the picnic after eating too many beans, I immediately sat down and continued to eat more beans.  They are so amazing!
The original recipe comes from here.  Matthew said he followed the ingredients and instructions pretty spot on.
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Lots of onions and green peppers in this. I was worried because I don’t like onions.  Boy, was I wrong!

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BBQ Sauce + Apple Cider Vinegar.  I was worried because I don’t like apple cider vinegar. Boy, was I wrong!

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Glorious bacon. Bacon is one of the best foods, ever.

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Mix the beans and peppers/onions together…

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Then the BBQ Sauce mixture..

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You need a big pan, just a warning.

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I needed to taste test. It’s very important.  Or something.

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Then pour into pans/pots that you can bake.   This makes quite alot of beans..

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Then put the glorious bacon on top. You can either bake this right away, or we let it sit in the fridge over night and baked it the following day.

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ENJOY!

Lunch Time – Cilantro shrimp and Edamame Beans

Say hello to my new favorite lunch and hopefully yours too! This is low in calories but high in flavor.
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Cilantro shrimp and Edamame Beans
Print
Ingredients
  1. 1/4 pound shrimp, peeled
  2. 1 tablespoon olive oil
  3. 2 cloves garlic, minced
  4. salt + pepper
  5. 1/8 cup chopped cilantro
  6. 1/2 teaspoon lime juice
  7. 1/2 cup frozen edamame
Instructions
  1. Defrost Shrimp.
  2. Chop up Cilantro.
  3. Mince garlic.
  4. Pour olive oil in your pan on medium heat. Heat up until hot.
  5. Add your shrimp to the heated oil and heat up for about 3 minutes.
  6. Add salt/pepper.
  7. Flip each shrimp over to get the other side.
  8. Add minced garlic.
  9. Heat these up for another 2 minutes.
  10. Move your shrimp to a plate.
  11. Add your lime juice. Since lime is intense I like to add 1/8 tsp and keep building up by adding a little bit more at a time.
  12. Add your cilantro on top.
  13. Then toss everything all around.
  14. Add your edamame on the side, or mix together with shrimp.
To Cook Edamame
  1. Edamame are young soybeans. The beans are young and green when they are picked, so they are soft when you eat them. To make them just simply bring water to boil, add your beans and some salt and then continue to boil for 5 minutes. Drain and serve. I don’t even put anything on top of them, they’re that good by themselves.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Ok, yes, I don’t mind if I do…

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Irish Potato Candy

Irish potato candy is a favorite where I’m from in the coal mines of Pennsylvania.  There used to be a candy store in the mall that sold these that I would crave every time we walked by.  The candy has the sweet smell of cinnamon.  They are best serve chilled, and when you take a bite you will taste the sweetness mixed in with coconut.  Irish potato candy is a magical experience to eat.  As a kid I used to actually think they were made of potatoes, but boy was I wrong.  There is nothing healthy about these, warning.  But they are very good, so have one or two for dessert.  If you make these there is a strong chance you will declare your love for me, so give them a try.

These are easy to make – there is no cooking, just chilling involved.  There is also some mixing involved so you will have some bowls to clean (preferred to clean by mouth first).
Why are they called potato candy?  Because they look like little cute potatoes!  These would be extra cute to make for St Patrick’s Day!
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Hey little beautiful spud.
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And when you take a bite…. just wait!
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Irish Potato Candy
Print
Ingredients
  1. 1/4 cup butter softened
  2. 8 ounce cream cheese
  3. 4 cups confectioners powdered sugar
  4. 2 1/2 cups flaked sweetened coconut
  5. 1 teaspoon vanilla extract
  6. few tablespoons of ground cinnamon to roll them in
Instructions
  1. Beat your softened butter and cream cheese together with a mixer until it’s smooth.
  2. Add your powdered sugar and vanilla. Keep beating until this is smooth.
  3. Mix in the coconut, with a spoon or your hands.
  4. Roll into potato shapes with your hands. I like to keep them about 2 inches big.
  5. Roll in cinnamon to make them brown.
  6. Place on wax paper lined cookie sheet and chill for a few hours in the refrigerator.
  7. Store in a container in refrigerator.
  8. ENJOY!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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Simple ingredients.
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Mix your butter and cream cheese.  It’s a little hard to do, use power.
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Then mix  in vanilla and powdered sugar. Then take a beater and lick it clean.
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Add your coconut.
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Mix it with your hands.  You are going to get dirty.  Totally ok.
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Roll in cinnamon.  Add more as you need it. You will only need 2-3 tablespoons.
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Put your little potatoes on wax paper and chill.
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YUM!

Frozen Pesto Cubes

If you are growing herbs in  your garden then right now you might have alot and not sure what to do with them. Do you dry them? Do you use them as is? How about we make delicious pesto and freeze them? Yes, let’s do that!  Here we will use our fresh parsley and basil.  Just think about in December when it’s freezing out and you’re in a bad mood because your boot has a hole in it and you stepped in a big slush pile.  You come home, cranky, boil some pasta.  What to put on top.. pesto… from your garden.. oh the summer time  memories.. everything feels better now. 🙂

What can you do with pesto besides put in pasta? Use it as a pizza sauce.  Marinade chicken or steak or shrimp in it.  Use it as a vegetable dip.  Make soup.  So many options!

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Frozen Pesto Cubes
Print
Ingredients
  1. 3 cups fresh parsley
  2. 4 cloves of garlic
  3. 3/4 cup Parmesan cheese
  4. 1/2 cup olive oil
  5. 1/4 cup walnuts
  6. 1/2 cup fresh basil
Instructions
  1. Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours. Take out and then package in freezer bags. Can it get more simpler?
What you’ll need to freeze
  1. Ice Cube Trays
  2. Clear Wrap
  3. Freezer Bags
Brooklyn Farm Girl http://brooklynfarmgirl.com/

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Let’s make some pesto and freeze it!

Directions: Blend all ingredients together. Put in ice cube trays, freeze for a few hours.  Take out and then package in freezer bags.  Can it get more simpler?

From the recipe/ingredients above I made 2.5 batches of it which equaled 6 cups of fresh parsley and 1.5 cups of basil. I also made a quick batch of just basil pesto.

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Gather your supplies.

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I have 2 bags of walnuts just in case.  I totally didn’t need all those but I’m overly prepared (in life).  I have so many bottles of soy sauce in the pantry.. just in case.

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Beautiful fresh parsley and basil, picked minutes before.  MMMM. Smell it!

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Parsley, I love you.

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Basil, I love you.

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Put your herbs and your garlic in your blender/processor.

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Add your cheese.

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Add your nuts. I like to use walnuts,  some people use pine nuts.  Whatever.

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Put your olive oil in.  Look at this.

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Blend, blend, blend.

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Take it out and put it in a plastic bag.  Seal it shut.

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Get your ice cube trays and some scissors.  Cut the bottom corner of your plastic bag, you’re basically going to make it into a cake icing bag.

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Start to fill them up…

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All done? Yay! Cover them up with wrap and put them in the freezer.

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Magic, they are frozen now!

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Now you need to work quick when you take them out of the freezer because they like to melt pretty quickly.  Work them out of the trays.

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Put in bags. Label them if you must.

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Hooray, frozen pesto cubes!

Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches

I made these for a tea date lunch that I had with some dear friends.

Heart Shaped Ricotta, Basil, Tomato Tea Sandwiches
Print
Ingredients
  1. 8 Pieces of Bread – I used Arnold’s Whole Wheat
  2. 8 oz Ricotta
  3. 5 Fresh Fresh Basil Leaves + Extra Basil On Top
  4. 3 Garlic Cloves
  5. Tomatoes
  6. Olive Oil
  7. Salt/Pepper
Instructions
  1. Marinade slices of tomatoes in olive oil, salt/pepper mixture overnight.
  2. Mince garlic and some basil (leave some for the topping) and mix with ricotta. Store overnight.
  3. Cut your bread into hearts with a heart cookie cutter.
  4. Add some ricotta on top.
  5. Add either a fresh basil leaf or a marinated tomato on top.
  6. Enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/
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You want to marinade your tomatoes overnight.  Just a little tablespoon of olive oil goes a long way.

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Mince your garlic and basil.  Smells so good!

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Add your ricotta.  Store overnight.  Tastes so good!

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Right before your tea date, get your bread ready.  You will basically be able to do one heart per piece of bread.

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Well aren’t they lovely…

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Now put some ricotta on top of each one.

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Top with a fresh basil leaf..

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Or a marinated tomato.

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Serve fresh or throw in the refrigerator if your friends like to be late (*cough cough*).

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Have a great afternoon! 🙂

Garden Fresh Pumpkin Pie

The best freshest Pumpkin Pie you can make!  This homemade Garden Fresh Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins.  This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

I love pumpkin pie.  I just don’t love it, I LOVE it.  Thanksgiving to me means pumpkin pie.  It’s really the only time of the year I make a full pie and eat the entire thing. Ok, I lied about that part, I do it more than once a year.  So with us picking so many pumpkins from our garden, I decided  to make my favorite pumpkin pie from scratch.  From seed to pollinating to picking to baking – this is completely made out of love.

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 The pie is so tasty due to the freshness of the pumpkin!  This is one of those recipes where it’s so near perfect I probably won’t ever try another pumpkin pie recipe again! 

The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

If you can use fresh pumpkin please do, it really elevates the taste of a homemade pumpkin pie! If you’ve never made fresh pumpkin puree before, here’s a DIY post I made.  It’s easy – I promise!  Even better, it freezes great so you can continue to use it for baked goods throughout the next few months.  If you can’t make your own pumpkin puree, that’s totally ok, grab some at a farmers market or use canned pumpkin.  

 Either way – enjoy!The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

The best freshest Pumpkin Pie you can make! This homemade Fresh Garden Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins. This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

Garden Fresh Pumpkin Pie
Print
Ingredients
  1. 15 oz fresh pumpkin puree
  2. 14 oz can of Sweetened Condensed Milk
  3. 2 eggs
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon ground ginger
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon salt
  8. 9 inch unbaked pie crust
Optional
  1. Whipped Cream
Instructions
  1. Preheat oven to 425 degrees.
  2. Mix pumpkin, milk, eggs, cinnamon, ginger, nutmeg and salt in a bowl.
  3. Pour into crust and bake for 15 minutes.
  4. Reduce oven temperature to 350 degrees and continue baking 35 minutes.
  5. Let cool.
  6. Decorate the top of the pie with whipped cream.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

The best freshest Pumpkin Pie you can make!  This homemade Garden Fresh Pumpkin Pie recipe uses fresh pumpkin puree made from scratch from your garden pumpkins.  This homemade pie recipe is easy to make with condensed milk, a pie crust and plenty of Fall spices. Make sure to add whipped cream to the top of the pie for decoration! This is always the most requested dessert for Thanksgiving!

 

Kale Turkey Meatballs

Our kale in the garden is out of hand, it’s basically taking over. So last night I decided to pick some to make kale meatballs!  Not only are the ingredients easy, but the directions are as well.  While eating dinner Matthew proclaimed “This is the best spaghetti meal I ever had in my life”.   Good job kale! 🙂

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Kale Turkey Meatballs
Print
Ingredients
  1. 2 cups uncooked chopped fresh kale
  2. 1 pound ground turkey
  3. Pinch of dried rosemary, parsley, oregano
  4. 3 tablespoons olive oil
  5. 3 cloves garlic
  6. 1 egg
Instructions
  1. Add 2 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
  2. Put kale mixture and garlic into a food processor and chop it up. Add your turkey and egg and pulse until it’s all combined.
  3. Form this mixture into 1 inch balls.
  4. Add one more tablespoon of olive oil into your previous pan, turn to medium-high heat and then add your meatballs. Cook until browned on both sides (make sure to flip them).
  5. Serve with some spaghetti, sauce, cheese on top..and some bread on the side!
Notes
  1. These work great on the grill too.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Update: 

We put these meatballs on the grill and boy were they delicious! So if you are grilling this summer, try this recipe. I like adding sticks inside them once they’re  done, makes eating fun!
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