Rustic Vegetable Soup

Last weekend, HH journeyed back up to the Northwoods to enjoy some much needed adrenaline rush. Which left Baby D and I to hold the fort down at the farmstead. Since HH was away, I invited my mother over to stay with us, this would give her adequate time to spend with her grand baby. And gives me the opportunity to experiment with some recipes in the kitchen. I asked if there was anything particular that she wanted to eat thoughout her stay. With that, I was given the reply that she is now currently on an "All Vegetable Diet" (mother is always looking the ultimate weight loss strategy). OK? So with my task at hand, I was on a mission for some hearty vegetable cuisines. I came across an entree from Kelsey Nixon (whom I love), that was filled with tons of wholesome produce. It would be just perfect for my mother latest fad. A wonderfully rich soup, that is extremely appetizing to ones palate. I have to give all of you vegans out there some much needed props, this soup was not only satisfying, but you really did not miss any meat in this dish. I absolutely feel head over heels for this wintry soup. All of the different textures and flavor combinations (squash, zucchini, sweet potatoes, etc..) within were exquisite.

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Paula's Brunswick Stew

Well, we have snow! Lots and lots of snow! Yesterday evening Baby D, the FB's and I all suited up and went on a fantastic sledding expedition. It was an absolutely beautiful white powdered evening. That being said, I knew in advance, that we were going to be having this excursion so I prepared a warm hearty meal in the crock pot. Brunswick Stew is comfort food at its finest. An assortment of potatoes, vegetables, and beef (I used a chuck roast), all pairs wonderfully with a rich, succulent sauce. A stew that is just perfect for this blistery winter weather.

Brunswick Stew
2 Cups new potatoes, coarsely chopped
2 Cups frozen Lima beans, thawed
2 Cups frozen corn, thawed
2 Cups frozen okra, thawed (I omitted this)
1 Onion, chopped
3 Pounds boneless Beef Roast, trimmed
1 28oz can crushed tomato's
1 28oz bottle of your favorite BBQ sauce
1 1/2 Cups of Beef Broth

In a 4 quart slow cooker, combine potatoes, beans, corn, okra, and onion. Place roast on vegetables. Pour tomatoes, BBQ sauce, and beef broth over roast. Cover and cook on High for 1 hour. Reduce heat to low and cook 8 hours. Using two forks, shred meat into bite size pieces. Serve with cornbread if desired.

This recipe came from this fantastic magazine.

Enjoy,

Farming Fabulously

Roasted Vegetable Minestrone

It is time to whip out all of those veges that you worked diligently on freezing last summer. A comforting blend of pure deliciousness on a plate, if you will. I always like to prepare a dish like this around the winter months, as it is extremely healthy and easy on your waist line. And I don't know about you, but this time of year, the waist line tends to become relatively snug. Thus needing all of the help I can get, I even froze half of the Minestrone in individual portions for quick freezer meal at a later time. Besides, it is a P.W. favorite!

For more information regarding this recipe please click HERE.

Enjoy,

Farming Fabulously

Program Note: Today is the last day that you can official enter my Ultimate Favorite Gift 2010 Give-Away. I have received an overwhelming response thus far, but you still have plenty of time to persuade me into picking you or your place of work.

As for tomorrow, Baby D and I have everything packed and ready to hit the pavement bright and early to see all of your beautiful faces. Now keep in mind, I will have my camera in hand so wear your sassiest, I mean festive attire. I am looking forward to seeing all of you tomorrow. Especially the 2010 winner/winners.