There's nothing like ending the day with a wonderful dinner that you did not have to cook moments before. I love my crock pot and I've been using it a lot, lately. Did you know that you can assemble all the ingredients inside your crock pot insert and refrigerate it overnight? Then add an extra hour to the cooking time. I like to put my crock pot meal together while I'm making dinner. Then, the next night's meal is finished, too!
TCF has the meatiest soup bones I've ever seen, and they make the perfect Beef and Barley Soup.
This is so easy, you'll make enough to freeze!
Vegetable Beef and Barley Soup with Toasted Cheese Sandwiches
1-2 pkg. Timber Creek Black Angus Beef Soup Bones
1 can Whole Tomatoes, crushed, extra juice discarded
1/4 Whole Barley (not pearled) soaked overnight, drained and rinsed
5 Whole Peppercorns
2 Whole Cloves
1 large Onion, chopped
2 stalks Celery, chopped
1-2 Carrots, chopped
4 C (1 box) Beef Broth
4 C (1 box) Chicken Broth
Water, if necessary
Salt and Pepper
Put everything into the crockpot, cover and cook over low heat for 10 hours.
Remove the meat from the bones, chop or shred and return to the pot.
Dinnertime!
Monday, October 26, 2009
Friday, June 26, 2009
Podcast! An EASY, Frosty Summer Treat
Oh My Goodness!! Is it ever HOT outside!! Let’s make something ICE COLD to eat. I have made Fruit Sorbet/Italian Ice/Granita since forever. When my children were young, I’d pour a bottle of natural juice into a bowl and set it in the freezer. Every few hours I’d take it out, break it into chunks and run it through the food processor. Then I’d put it back in the freezer and do it again two hours later. it was always ready at the end of the day.
Before I had a food processor, I’d just blend fresh fruits together in my blender, add simple syrup to taste, then pour the mixture into a shallow glass baking dish, and put that into the freezer. Every few hours I’d take it out and scrape it with a fork to keep it from freezing into a solid block.
I always served this as the fruit course with dinner when the weather was this hot. My children LOVED it!
You can make Fruit Sorbet out of almost anything. Don’t worry if TCF doesn’t have kumquats or white peaches – no worries! Substitute mangos, cherries, oranges, pineapple, lemons. Below I’ll share even more fruit ice ideas and tricks.
Alright, here are some things to consider:
Amounts don’t matter – proportions DO. So, after you’ve tasted the fruit mixture and you’re happy with the balance of flavors, add the simple syrup to taste, then freeze in the way that works best for you.
Don’t be afraid to add fresh herbs! Really! Lemon Ice with a little mint or rosemary is really, really good! Strawberry Ice is good with rosemary, too. Pineapple ice is good with basil, not kidding! Just don’t go crazy with the herbs – a little goes a long, long way.
Here’s another freezing trick: Make sure the fruit you’re using is chilled well. Put it into a blender with sugar to taste and ice cubes, and grind everything until the texture is like a slushie. Then put into the freezer and freeze overnight.
So – if you have fruit that really needs to be used up, or you haven’t gotten to drinking all the juices you received this week, pour them into your processor bowl, blender or right into the freezer in a glass pan – it’s SO EASY and your family will LOVE YOU FOR IT!
And finally - for the big kids - after you've put a serving of fruit ice into your ice cream dish, NOW is the time to add that vodka, Grand Marnier, or even a little rum on that pineapple. For an extra-special presentation, add herb leaves, zested lemon or orange or any other thinly sliced fruit to dress it up.
check out this post at www.dupagemamas.com
Before I had a food processor, I’d just blend fresh fruits together in my blender, add simple syrup to taste, then pour the mixture into a shallow glass baking dish, and put that into the freezer. Every few hours I’d take it out and scrape it with a fork to keep it from freezing into a solid block.
I always served this as the fruit course with dinner when the weather was this hot. My children LOVED it!
You can make Fruit Sorbet out of almost anything. Don’t worry if TCF doesn’t have kumquats or white peaches – no worries! Substitute mangos, cherries, oranges, pineapple, lemons. Below I’ll share even more fruit ice ideas and tricks.
Alright, here are some things to consider:
Amounts don’t matter – proportions DO. So, after you’ve tasted the fruit mixture and you’re happy with the balance of flavors, add the simple syrup to taste, then freeze in the way that works best for you.
Don’t be afraid to add fresh herbs! Really! Lemon Ice with a little mint or rosemary is really, really good! Strawberry Ice is good with rosemary, too. Pineapple ice is good with basil, not kidding! Just don’t go crazy with the herbs – a little goes a long, long way.
Here’s another freezing trick: Make sure the fruit you’re using is chilled well. Put it into a blender with sugar to taste and ice cubes, and grind everything until the texture is like a slushie. Then put into the freezer and freeze overnight.
So – if you have fruit that really needs to be used up, or you haven’t gotten to drinking all the juices you received this week, pour them into your processor bowl, blender or right into the freezer in a glass pan – it’s SO EASY and your family will LOVE YOU FOR IT!
And finally - for the big kids - after you've put a serving of fruit ice into your ice cream dish, NOW is the time to add that vodka, Grand Marnier, or even a little rum on that pineapple. For an extra-special presentation, add herb leaves, zested lemon or orange or any other thinly sliced fruit to dress it up.
check out this post at www.dupagemamas.com
Sunday, May 31, 2009
Podcast! Risotto 'Organico'
Will it ever get warm outside? There’s just a little chill in the air every day, it seems, and a nice way to chase away the rain or the cold is with a hearty bowl of Risotto. This dinner takes about 30 minutes to make and is full of wonderful flavors!
You'll find the ingredients on sale on the Picky Produce Page
RISOTTO ORGANICO – serves 2-3
Olive Oil
1 Shallot or ½ sweet Yellow Onion + 1 medium clove Garlic
½ C Arborio Rice (regular rice won’t do)
1 C White Wine (not sweet – optional)
4 C Broth
1 Tb Butter
¾ C grated Parmesan Cheese
2 Broccoli Crown cut into bite-sized pieces
1 Red Pepper cut into bite-sized pieces
4 pieces of boneless, skinless Chicken Thighs (1/2 of a package from TCF)
1 Egg
Salt, Pepper
Flour to dredge
Heat 2 Tb olive oil in a large, shallow pan. Saute the shallot or onion + garlic until fragrant (do not brown). Add the rice to the pan and sauté over medium-high heat until the rice begins to smell nutty. Pour in the wine, turn the heat to high and stir constantly as the wine absorbs and evaporates. When the wine is well absorbed, begin adding the broth about 1 Cup at a time and stir constantly so the rice doesn’t stick. For this part, adjust the heat so that the rice is between a rapid boil and a good simmer.
Heat another sauté pan and add 2 Tb. olive oil over medium high heat. Add the broccoli and red pepper. Cook until al dente, then remove to a bowl.
Pound out the thighs a little bit. Salt and pepper them, put them into a bowl with the beaten egg, then dredge in flour and cook in a little olive oil over medium high heat.
Test the rice. It should be soft and flavorful. When it is, remove the pan from the heat, add 1 Tb butter and stir it in to melt. Sprinkle in the Parmesan and allow that to melt into the rice, stirring well.
To serve, spoon Risotto into a bowl. Garnish with veggies and chicken. MMMMMMmmmm!
A Note about Chicken Quantities: The 4 pieces of chicken thigh that I used in this recipe represent 1/2 a package bought from TCF. You won't get exactly 8 thigh pieces in a package, but you'll the the approximate equivalent in volume.
Subscribe to my YouTube Channel (TCFRita) and get the podcasts BEFORE they're published here!
You'll find the ingredients on sale on the Picky Produce Page
RISOTTO ORGANICO – serves 2-3
Olive Oil
1 Shallot or ½ sweet Yellow Onion + 1 medium clove Garlic
½ C Arborio Rice (regular rice won’t do)
1 C White Wine (not sweet – optional)
4 C Broth
1 Tb Butter
¾ C grated Parmesan Cheese
2 Broccoli Crown cut into bite-sized pieces
1 Red Pepper cut into bite-sized pieces
4 pieces of boneless, skinless Chicken Thighs (1/2 of a package from TCF)
1 Egg
Salt, Pepper
Flour to dredge
Heat 2 Tb olive oil in a large, shallow pan. Saute the shallot or onion + garlic until fragrant (do not brown). Add the rice to the pan and sauté over medium-high heat until the rice begins to smell nutty. Pour in the wine, turn the heat to high and stir constantly as the wine absorbs and evaporates. When the wine is well absorbed, begin adding the broth about 1 Cup at a time and stir constantly so the rice doesn’t stick. For this part, adjust the heat so that the rice is between a rapid boil and a good simmer.
Heat another sauté pan and add 2 Tb. olive oil over medium high heat. Add the broccoli and red pepper. Cook until al dente, then remove to a bowl.
Pound out the thighs a little bit. Salt and pepper them, put them into a bowl with the beaten egg, then dredge in flour and cook in a little olive oil over medium high heat.
Test the rice. It should be soft and flavorful. When it is, remove the pan from the heat, add 1 Tb butter and stir it in to melt. Sprinkle in the Parmesan and allow that to melt into the rice, stirring well.
To serve, spoon Risotto into a bowl. Garnish with veggies and chicken. MMMMMMmmmm!
A Note about Chicken Quantities: The 4 pieces of chicken thigh that I used in this recipe represent 1/2 a package bought from TCF. You won't get exactly 8 thigh pieces in a package, but you'll the the approximate equivalent in volume.
Subscribe to my YouTube Channel (TCFRita) and get the podcasts BEFORE they're published here!
Monday, May 11, 2009
Podcast! Italian Wedding Soup
You might be wrong if you thought this would be a heavy soup…if you use turkey, it’s light, warming and sooo delicious! Escarole is bitter if eaten raw, but when you heat it, the bitterness softens a bit, and the flavor is wonderful.
Italian Wedding Soup
1 head Escarole washed, dried and chopped
Approx 1 lb. Ground Turkey, Beef, Pork or any combination
3 Tb. Parmesan Cheese
2 Tb. Parsley, chopped
1 Egg White
1 clove of Garlic, put through a press
2 tsp. Salt
Good grinding of Pepper
8 C Chicken Broth
1 can Canellini Beans, rinsed and drained.
Prepare escarole and set aside. Mix the next 7 ingredients well and make tiny meatballs. If the mixture starts sticking to your hands, dip your palms in cool water, and continue. Heat the broth on the stove, add the meatballs and the beans. Allow to heat at medium, covered for 5 minutes. Remove the top, add the escarole and cover again. Allow to heat for 10 min more. Check to see that escarole has wilted and will mix into the soup. The meatballs should be floating at the surface. Serve with a good grating of Parmesan cheese, and some good bread, toasted with olive oil and salt drizzled on top.
OTHER NOTES:
Make the meatballs ahead, freeze on cookie sheets, then drop into a zip top bag for an easier meal in the future. Set the meatballs out to thaw before you put them into the soup
Check out the ingredients for this recipe on sale on the Picky Produce Page!
Send me your comments, give me some stars,
Tuesday, April 28, 2009
The REAL Organic Idol !
The Organic Food Industry is looking for a spokesperson -- and Tony from Timber Creek is up to the challenge! If you watch his videos, you'll be voting for him, so please take a look at these 2 - 30 second auditions for The Organic Idol Competition!
Thanks to all who helped!!
Thanks to all who helped!!
Sunday, April 12, 2009
A Warm Lentil Salad from Spain
It’s amazing what you can create using familiar ingredients if you add just one new flavor! Warm Lentil Salad uses items you may already have in the house. If you don’t have Sherry Vinegar, or Dry Sherry, don’t fret – you can leave them out and still have a wonderful dish.
WARM LENTIL SALAD FROM SPAIN
1# Dry Lentils
½ Onion, chopped
3 lg. cloves Garlic, sliced
3 Tb. Olive Oil
2 Tb Fresh Thyme or 1 Tb. dry Thyme
2 Tb Dry Sherry (optional)
1/3 C Olive Oil
Salt/pepper
1 Tb. Sherry Vinegar or Red Wine Vinegar
Cherry Tomatoes or Grape Tomatoes
Gorgonzola, Blue or Feta Cheese
Fresh Parsley for garnish
Plain Couscous (optional)
Put the lentils, onion, garlic and 3 Tb olive oil into a saucepan. Cover with 1-2 inches of cold water. Bring to a boil, then let simmer for about 30 minutes. Check the lentils for doneness: they should be completely soft, but not mushy.
Strain the lentils into a bowl and cover. If you are using dry thyme, add it now. If you have dry sherry, but not sherry vinegar, add it now. Reduce the cooking liquid by at least 1/3, until it is thick. Remove from heat, pour into a bowl and add sherry vinegar or wine vinegar, salt and pepper and whisk in 1/3 C olive oil.
If you wish to use couscous, while the cooking liquid is reducing, cook the couscous according to package directions, and then arrange it in a ring around the edge of a serving platter.
If you're using fresh Thyme, add it now to the cooking liquid. Stir the cooking liquid into the lentils, if using couscous, pour the lentils inside the couscous ring. Then garnish with cheese, tomatoes and parsley.
Many of the items here are on sale on the Picky Produce Page.
Subscribe to my YouTube Channel: click on any of my videos and then click on the "Subscribe" button, and check out all my videos -- give me lots of comments and stars!!
WARM LENTIL SALAD FROM SPAIN
1# Dry Lentils
½ Onion, chopped
3 lg. cloves Garlic, sliced
3 Tb. Olive Oil
2 Tb Fresh Thyme or 1 Tb. dry Thyme
2 Tb Dry Sherry (optional)
1/3 C Olive Oil
Salt/pepper
1 Tb. Sherry Vinegar or Red Wine Vinegar
Cherry Tomatoes or Grape Tomatoes
Gorgonzola, Blue or Feta Cheese
Fresh Parsley for garnish
Plain Couscous (optional)
Put the lentils, onion, garlic and 3 Tb olive oil into a saucepan. Cover with 1-2 inches of cold water. Bring to a boil, then let simmer for about 30 minutes. Check the lentils for doneness: they should be completely soft, but not mushy.
Strain the lentils into a bowl and cover. If you are using dry thyme, add it now. If you have dry sherry, but not sherry vinegar, add it now. Reduce the cooking liquid by at least 1/3, until it is thick. Remove from heat, pour into a bowl and add sherry vinegar or wine vinegar, salt and pepper and whisk in 1/3 C olive oil.
If you wish to use couscous, while the cooking liquid is reducing, cook the couscous according to package directions, and then arrange it in a ring around the edge of a serving platter.
If you're using fresh Thyme, add it now to the cooking liquid. Stir the cooking liquid into the lentils, if using couscous, pour the lentils inside the couscous ring. Then garnish with cheese, tomatoes and parsley.
Many of the items here are on sale on the Picky Produce Page.
Subscribe to my YouTube Channel: click on any of my videos and then click on the "Subscribe" button, and check out all my videos -- give me lots of comments and stars!!
Saturday, February 28, 2009
PODCAST! A BBQ to Start the Season
We’re all getting anxious, aren’t we – for SUM~ SUM ~SUMMERTIME! But it’s still just a little bit too cold to hang out on the deck with your beverage of choice while dinner cooks on the grill. In fact, it’s downright COLD at night!
So here’s a recipe that will taste like summer, stick to your ribs and warm up the house, all at the same time.
This is my father’s recipe and I’ve adapted it for a braise. We like ours on pasta, but it’s absolutely GREAT over potatoes, either mashed, steamed, boiled or baked.
BRAISED BBQ BEEF SHORT RIBS
6-8 lb. Beef Short Ribs
Flour to coat
1 lg. Yellow Onion, chopped
2 Carrots, scraped and chopped
2 Celery stalks, chopped
2 Tb. Tomato Paste
1 15 oz. can of Whole Tomatoes with juice
1 C freshly-squeezed Lemon Juice (you can leave the seeds in) (about 4 Lemons)
Zest of 2 Lemons
1 C Brown Sugar
1 ½ C Ketchup
1 Tb. Dry Yellow Mustard
¾ tsp. Ground Cloves
1 ½ tsp. Allspice
6-12 chopped Chipotle Peppers in Adobo Sauce or any other spicy flavor you like
4 C Beef Broth
12 sprigs Fresh Thyme
Optional additions: 2 lg. Bay Leaf, 6 Whole Peppercorns, 6-8 stalks Fresh Parsley
Preheat oven to 350. Chop veggies, zest and juice lemons. Flour ribs. In a hot Dutch oven, add olive oil and brown ribs on all 6 sides. Remove to a bowl. When all the ribs are browned, add the onion, carrot and celery and sauté on medium-low heat for about 10 minutes. Add tomato paste and brown for about 2 minutes. Now add all the rest, except for the ribs.
Turn the heat to high, and mix all ingredients well. Put the ribs back into the pot. If they’re not completely covered with broth mixture you can either add more broth, tomatoes or plan to turn the ribs after they cook for 1.5 hrs.
When the pot begins to boil, cover it and put it into the oven for 3 hours. If it goes longer, say 30 min or so, you’ll be fine. After 3 hours, take the pot out of the oven and carefully remove all the ribs to a bowl. Cover with foil while you finish the dish.
Strain out all the broth ingredients into another pan and place it over high heat. Bring it to a rolling boil and allow it to reduce by at least 1/3. You can test it with a spoon to see if it’s reached a gravy-like consistency or not. When it’s ready, pour it over the ribs and pour the extra in a gravy boat.
Serve over potatoes or pasta, think of summer, and keep your house snug!
MAKE AHEAD:
You can make this ahead of time. Follow the recipe up to and including cooking the ribs in the oven for 2 hours. Then remove from the oven, cool completely and put in the fridge overnight. The next day you can scrape off a lot of the fat that will have solidified on top, put back in a 350 oven for 2 hours more.
Find the TCF Ingredients for this Podcast on sale here (And Don't Forget the Kitchen Toyz!)
So here’s a recipe that will taste like summer, stick to your ribs and warm up the house, all at the same time.
This is my father’s recipe and I’ve adapted it for a braise. We like ours on pasta, but it’s absolutely GREAT over potatoes, either mashed, steamed, boiled or baked.
BRAISED BBQ BEEF SHORT RIBS
6-8 lb. Beef Short Ribs
Flour to coat
1 lg. Yellow Onion, chopped
2 Carrots, scraped and chopped
2 Celery stalks, chopped
2 Tb. Tomato Paste
1 15 oz. can of Whole Tomatoes with juice
1 C freshly-squeezed Lemon Juice (you can leave the seeds in) (about 4 Lemons)
Zest of 2 Lemons
1 C Brown Sugar
1 ½ C Ketchup
1 Tb. Dry Yellow Mustard
¾ tsp. Ground Cloves
1 ½ tsp. Allspice
6-12 chopped Chipotle Peppers in Adobo Sauce or any other spicy flavor you like
4 C Beef Broth
12 sprigs Fresh Thyme
Optional additions: 2 lg. Bay Leaf, 6 Whole Peppercorns, 6-8 stalks Fresh Parsley
Preheat oven to 350. Chop veggies, zest and juice lemons. Flour ribs. In a hot Dutch oven, add olive oil and brown ribs on all 6 sides. Remove to a bowl. When all the ribs are browned, add the onion, carrot and celery and sauté on medium-low heat for about 10 minutes. Add tomato paste and brown for about 2 minutes. Now add all the rest, except for the ribs.
Turn the heat to high, and mix all ingredients well. Put the ribs back into the pot. If they’re not completely covered with broth mixture you can either add more broth, tomatoes or plan to turn the ribs after they cook for 1.5 hrs.
When the pot begins to boil, cover it and put it into the oven for 3 hours. If it goes longer, say 30 min or so, you’ll be fine. After 3 hours, take the pot out of the oven and carefully remove all the ribs to a bowl. Cover with foil while you finish the dish.
Strain out all the broth ingredients into another pan and place it over high heat. Bring it to a rolling boil and allow it to reduce by at least 1/3. You can test it with a spoon to see if it’s reached a gravy-like consistency or not. When it’s ready, pour it over the ribs and pour the extra in a gravy boat.
Serve over potatoes or pasta, think of summer, and keep your house snug!
MAKE AHEAD:
You can make this ahead of time. Follow the recipe up to and including cooking the ribs in the oven for 2 hours. Then remove from the oven, cool completely and put in the fridge overnight. The next day you can scrape off a lot of the fat that will have solidified on top, put back in a 350 oven for 2 hours more.
Find the TCF Ingredients for this Podcast on sale here (And Don't Forget the Kitchen Toyz!)
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Thursday, February 05, 2009
Podcast!! Marinated Roasted Chicken and Spinach Salad
Ohhhh...! I LOVE roasted chicken! But if you marinate it first, you've really got me. This is such an easy dinner. Marinate a Cornish Hen or chicken pieces in olive oil, lemon, herbs and spices in the morning (or even the night before) and while it's baking at dinnertime, put together one of the most decadent Spinach Salads evah!
Remember that Tony has put many of the items I'm using on sale on our Picky Produce Page and every week he's adding more and more of the "Kitchen Toyz" that I use all the time on that same page.
I really could not live without my squeeze bottle for olive oil. It really lets me control how much I'm using and makes measuring a snap! So watch the video and make a plan to order the items shown, make a great dinner and GET FREE SHIPPING TO BOOT!
Here is the recipe:
Marinated Chicken
1 Chicken cut in pieces - or 1 Cornish Hen cut in half - or any mixture of cut pieces of Chicken with skin on the bone, totaling 6-8 pieces
1 C Olive Oil
Zest and Juice of one Lemon (go ahead and leave the seeds in!)
1 lg. clove Garlic, minced
2-3 sprigs fresh Rosemary(or about 1 Tb. dried)
1 Tb. Salt
Freshly ground Pepper
Mix the marinating ingredients in a zip top bag until the salt dissolves. Add the washed and dried chicken. Close, toss well and marinate all day or overnight in the fridge. To bake, preheat oven to 450. Shake off all the marinade from the chicken pieces and place on a rack over a baking pan. Bake 20 min. Reduce heat to 375 and bake for 30-40 min more -- more time if you have big pieces, less time if the pieces are small. A half of a Cornish Hen will take 40 minutes more to bake. Allow to rest for 10 minutes after removing from the oven.
Old School Spinach Salad
1 - 2 bunches fresh Spinach, washed and dried with center veins removed
12 strips Bacon fried until crispy, drained and cooled
4 eggs, hard boiled
1 Shallot
1/4 C Olive Oil
6-8 White Mushrooms, cleaned and sliced thinly (optional)
Dressing:
2 cloves Garlic, minced
1 tsp. Dijon Mustard
2 tsp. Sugar
6 Tb. fresh Lemon Juice (remove the seeds)
2 tsp. Salt
freshly ground Pepper
Mix the dressing ingredients and allow to sit for 30 minutes. Meanwhile, prepare the Spinach, Bacon, Eggs and Mushrooms. Tear the Spinach into bite sized pieces in a serving bowl. Keep cold.
When Bacon grease has cooled a little, pour off all but 2 Tb. Chop the Shallot, and add Olive Oil. Begin to cook the Shallot, but not a lot. As soon as the Shallot begins to cook, add the dressing and mix well until heated through on medium heat.
Pour the dressing on the Spinach to wilt it. Add the Bacon and toss. Slice the eggs on top.
NOW CHECK OUT THE SALE ITEMS:
It's SOOOoooo Easy! And Delicious, Too!!
Remember that Tony has put many of the items I'm using on sale on our Picky Produce Page and every week he's adding more and more of the "Kitchen Toyz" that I use all the time on that same page.
I really could not live without my squeeze bottle for olive oil. It really lets me control how much I'm using and makes measuring a snap! So watch the video and make a plan to order the items shown, make a great dinner and GET FREE SHIPPING TO BOOT!
Here is the recipe:
Marinated Chicken
1 Chicken cut in pieces - or 1 Cornish Hen cut in half - or any mixture of cut pieces of Chicken with skin on the bone, totaling 6-8 pieces
1 C Olive Oil
Zest and Juice of one Lemon (go ahead and leave the seeds in!)
1 lg. clove Garlic, minced
2-3 sprigs fresh Rosemary(or about 1 Tb. dried)
1 Tb. Salt
Freshly ground Pepper
Mix the marinating ingredients in a zip top bag until the salt dissolves. Add the washed and dried chicken. Close, toss well and marinate all day or overnight in the fridge. To bake, preheat oven to 450. Shake off all the marinade from the chicken pieces and place on a rack over a baking pan. Bake 20 min. Reduce heat to 375 and bake for 30-40 min more -- more time if you have big pieces, less time if the pieces are small. A half of a Cornish Hen will take 40 minutes more to bake. Allow to rest for 10 minutes after removing from the oven.
Old School Spinach Salad
1 - 2 bunches fresh Spinach, washed and dried with center veins removed
12 strips Bacon fried until crispy, drained and cooled
4 eggs, hard boiled
1 Shallot
1/4 C Olive Oil
6-8 White Mushrooms, cleaned and sliced thinly (optional)
Dressing:
2 cloves Garlic, minced
1 tsp. Dijon Mustard
2 tsp. Sugar
6 Tb. fresh Lemon Juice (remove the seeds)
2 tsp. Salt
freshly ground Pepper
Mix the dressing ingredients and allow to sit for 30 minutes. Meanwhile, prepare the Spinach, Bacon, Eggs and Mushrooms. Tear the Spinach into bite sized pieces in a serving bowl. Keep cold.
When Bacon grease has cooled a little, pour off all but 2 Tb. Chop the Shallot, and add Olive Oil. Begin to cook the Shallot, but not a lot. As soon as the Shallot begins to cook, add the dressing and mix well until heated through on medium heat.
Pour the dressing on the Spinach to wilt it. Add the Bacon and toss. Slice the eggs on top.
NOW CHECK OUT THE SALE ITEMS:
It's SOOOoooo Easy! And Delicious, Too!!
Friday, January 16, 2009
SLOOOOW WINTER STIR FRY - Podcast Sale!!
I am having a ball making podcasts for you!! Today's video is a slow, stove-top stir fry served on pasta. I will stick to your ribs!
You can make this dish with pork tenderloin, as I did in the video, but pork shoulder, boneless skinless chicken thighs or any other meat off the bone that you like will work just as well.
Cippoline onions are fickle and not available all the time. I got really lucky when I put in my order at TCF, but if they had not arrived, there are plenty of other options. You can use shallots, pearl onions or boiling onions, or even yellow onions. With yellow onions, cut them in large chunks, with the others, treat them like cippolines and boil for 5 or so minutes.
Purple cauliflower just happened to be available the week I shot this video, but any color or type of cauliflower will work just as well -- even Romanesco!
We are also beginning to carry Podcast Kitchen Toyz that I use in the videos, so if you're looking for any of the gadgets I use, check out our new section and see if it's there.
Below you'll find a list of items on sale, and the actual written recipe.
Would YOU like to make a podcast for TCF? It's really easy! If you're interested, email me and I'll send you some guidelines and tips.
SUBSCRIBE TO MY YOUTUBE CHANNEL! Leave a Comment and give me some STARS!!
Podcast Sale Items -- Sale goes for 3 weeks! (Look for the Prefix "D")
___________________________________________________________
Slooooww Winter Stir-Fry - Serves 3-4
1 bag Cippoline Onions - or - 6 Shallots - or - 1 doz. Boiling or Pearl Onions - or - 1/2 Yellow Onion
Drop Cippoline Onions, Shallots, Boiling or Pears Onions into boiling water and cook for 5 min. Remove from heat, allow to cool, cut off the tops and the bottoms, peel and cut into quarters. If using Yellow Onions, slice 1/2 of a large yellow onion into chunks and set aside.
2 C Cauliflower cut into small florettes
12 or so Brussles Sprouts, outside leaves removed and cut into quarters
2 Garlic Cloves sliced thinly, or to taste
1/2 Pork Tenderloin - about 4 oz. - (or other meat off the bone) cut into strips
Salt, Pepper, Olive Oil
4-5 oz. Hodgson Mills Whole Wheat Angel Hair Pasta
1 C grated Pecorino Romano or cheese of your choice
Bring large saute pan up to med.high heat and add a few turns of olive oil. Add meat, garlic, brussles sprouts, cauliflower and onion. Stir and toss. Add a sprinkle of salt and pepper. Add a touch more olive oil if needed. When veggies begin to carmelize, cover pan, set heat to low and allow to cook for 5 min. Remove cover, stir and toss everything and leave the top off if the veggies are beginning to sweat to allow the moisture to evaporate. Cover and repeat until veggies are nicely carmelized.
In the meantime, put pasta into a pan of boiling water and cook to your preferred doneness. Drain, return the pasta to the pan and add a small pat of butter and toss. Then add the grated cheese and a pinch of salt. Toss again and cover to allow the cheese to melt.
Serve the veggies over the pasta.
You can make this dish with pork tenderloin, as I did in the video, but pork shoulder, boneless skinless chicken thighs or any other meat off the bone that you like will work just as well.
Cippoline onions are fickle and not available all the time. I got really lucky when I put in my order at TCF, but if they had not arrived, there are plenty of other options. You can use shallots, pearl onions or boiling onions, or even yellow onions. With yellow onions, cut them in large chunks, with the others, treat them like cippolines and boil for 5 or so minutes.
Purple cauliflower just happened to be available the week I shot this video, but any color or type of cauliflower will work just as well -- even Romanesco!
We are also beginning to carry Podcast Kitchen Toyz that I use in the videos, so if you're looking for any of the gadgets I use, check out our new section and see if it's there.
Below you'll find a list of items on sale, and the actual written recipe.
Would YOU like to make a podcast for TCF? It's really easy! If you're interested, email me and I'll send you some guidelines and tips.
SUBSCRIBE TO MY YOUTUBE CHANNEL! Leave a Comment and give me some STARS!!
Podcast Sale Items -- Sale goes for 3 weeks! (Look for the Prefix "D")
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Slooooww Winter Stir-Fry - Serves 3-4
1 bag Cippoline Onions - or - 6 Shallots - or - 1 doz. Boiling or Pearl Onions - or - 1/2 Yellow Onion
Drop Cippoline Onions, Shallots, Boiling or Pears Onions into boiling water and cook for 5 min. Remove from heat, allow to cool, cut off the tops and the bottoms, peel and cut into quarters. If using Yellow Onions, slice 1/2 of a large yellow onion into chunks and set aside.
2 C Cauliflower cut into small florettes
12 or so Brussles Sprouts, outside leaves removed and cut into quarters
2 Garlic Cloves sliced thinly, or to taste
1/2 Pork Tenderloin - about 4 oz. - (or other meat off the bone) cut into strips
Salt, Pepper, Olive Oil
4-5 oz. Hodgson Mills Whole Wheat Angel Hair Pasta
1 C grated Pecorino Romano or cheese of your choice
Bring large saute pan up to med.high heat and add a few turns of olive oil. Add meat, garlic, brussles sprouts, cauliflower and onion. Stir and toss. Add a sprinkle of salt and pepper. Add a touch more olive oil if needed. When veggies begin to carmelize, cover pan, set heat to low and allow to cook for 5 min. Remove cover, stir and toss everything and leave the top off if the veggies are beginning to sweat to allow the moisture to evaporate. Cover and repeat until veggies are nicely carmelized.
In the meantime, put pasta into a pan of boiling water and cook to your preferred doneness. Drain, return the pasta to the pan and add a small pat of butter and toss. Then add the grated cheese and a pinch of salt. Toss again and cover to allow the cheese to melt.
Serve the veggies over the pasta.
Wednesday, December 31, 2008
PODCAST! How to Cook Kale
Kale seems odd, but actually it's a lot like spinach -- packed with vitamins and especially minerals.
You don't have to cook greens forever (and leach out all the nutrients). Instead, you can cook them very quickly and easily.
Here's a little video to show you how:
Cooking By Rita
Camera Work and Dishes done by Richie =)
PODCAST SALE!!
You can find the items I used to make the kale On Sale !!
They're on the Picky Produce Page right at the top of the long shopping list, and right below our "Green Choices"
The prefix for these items is "C" and looks something like this:
Even the sweet potatoes are on sale, so go ahead, make a mineral-packed veggie dish next week following the podcast instructions.
EASY, EASY, EASY!! and On Sale, Too!
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Easy Kale 101
Clean and stem 1 Bunch of Kale
Peel and slice 1-4 cloves of Garlic, thinly
(if you don't like Garlic, chop up some Onion)
Heat a couple of tablespoons of Olive Oil in a pan.
Add Kale and Garlic and toss frequently using tongs over high heat. Salt and pepper to taste.
When Kale begins to brown slightly, pour in about 1/2 C Chicken Broth or water.
Keep heat on high, continue to toss Kale.
When Broth is almost completely evaporated, crumble 4 oz. of Feta Cheese (or your favorite cheese) on top.
Slide under the broiler, and heat until bubbly.
You don't have to cook greens forever (and leach out all the nutrients). Instead, you can cook them very quickly and easily.
Here's a little video to show you how:
Cooking By Rita
Camera Work and Dishes done by Richie =)
PODCAST SALE!!
You can find the items I used to make the kale On Sale !!
They're on the Picky Produce Page right at the top of the long shopping list, and right below our "Green Choices"
The prefix for these items is "C" and looks something like this:
Even the sweet potatoes are on sale, so go ahead, make a mineral-packed veggie dish next week following the podcast instructions.
EASY, EASY, EASY!! and On Sale, Too!
_______________________________________________________
Easy Kale 101
Clean and stem 1 Bunch of Kale
Peel and slice 1-4 cloves of Garlic, thinly
(if you don't like Garlic, chop up some Onion)
Heat a couple of tablespoons of Olive Oil in a pan.
Add Kale and Garlic and toss frequently using tongs over high heat. Salt and pepper to taste.
When Kale begins to brown slightly, pour in about 1/2 C Chicken Broth or water.
Keep heat on high, continue to toss Kale.
When Broth is almost completely evaporated, crumble 4 oz. of Feta Cheese (or your favorite cheese) on top.
Slide under the broiler, and heat until bubbly.
Monday, December 29, 2008
Free Shipping Forever!!
Yes it's TRUE!
And you probably already qualify!!
How does it work?
Order a “Pre-Selected Produce Box” from our Brochure. These are the boxes where you get the most bang for your buck, because TCF decides what goes into it, and it’s a surprise when you open it.
We will always stay true to the theme of the box: i.e. a “juicing box” won’t contain potatoes, for example, and the price will always be the same.
Once you’ve selected your produce box, then go to our Picky Produce Page and select additional items worth $25 or more. You can add dairy, meat, frozen, bread, or Tony’s Special Picks. When your additional items total $25 or more, be sure to fill in the appropriate fields on that page: Name, email and phone number.
Put the numeral “1” in the very first box at the top of the shopping list: the one that says, “Remove Picky Produce Box from this Order!!” The reason for this is simple:
The Picky Produce Box and the Custom Box do not qualify for free shipping, and if you don’t want the Picky Produce Box items in addition to your Pre-Selected Produce Box, you will need to mark that box.
If your standing order is a Pre-Selected Produce Box, just hit "submit" at the bottom of the page.
If you don't have a standing Pre-Selected Produce Box on order with us, shoot us an email at sales@tcforganics.org and let us know which one you'd like.
So, how do you receive your free shipping? When your qualifying order is delivered, you will find a coupon attached to your invoice for free shipping. Mail it in to TCF, and you will receive a credit on your account for $5.78 applicable to your next delivery. Simple!
We also have a short instructional video for you to watch if you’d like. It will walk you through the steps as easy as 1-2-3!
Thank You.
Thank you for choosing Timber Creek, and deciding in favor of your family’s health and well-being. Besides free shipping, you’ll also notice that you now breeze through the grocery store because most of your shopping has been done already and delivered to your door.
Free Shipping
Free Time
“Healthy Insurance”
and the Satisfaction you've earned by being in Control of your family's choices!
Friday, November 28, 2008
A New Video to Help You Place a Custom Order!
I hope you’re enjoying your deliveries from Timber Creek! I know that I always look forward to my delivery. I really love the surprises that come in my box, but sometimes, I need specific items.Now, if you’re receiving our Fruit and Veggie Box or any box listed in our brochure, the contents of the box will be a surprise, but you can always add as many extra items as you need.
But, sometimes you just need to “Go Custom.” And there’s no extra charge for doing so!
So, how do you go about placing a Custom Order? There are two ways to do it -- with a semi-custom box called the Picky Produce Box, or by just ordering a totally custom box.
First of all, I strongly recommend that you write out a grocery list, just as if you were going to the store.
THE PICKY PRODUCE BOX
You can watch a short "How To" video here.
Or, you can go to our website: www.tcforganics.net and click on Picky Produce Box
The Picky Produce Box makes your shopping faster.
On the Picky Produce Box page in box #1, you will see a list of items that Tony, the owner of TCF has chosen for you. The total delivered price of those items is $22.63. If you like what he
has chosen for you, then proceed to fill out the fields provided in box #2.
If you wish to receive the Picky Produce box instead of your standing produce order, be sure to mark the box near the top of the Picky Produce shopping list that says,
"Replace Standing Order this Week with this One."
However -- the Picky Produce Box is not complete until YOU add a minimum of 4 different fresh produce items that your family enjoys. This is when you consult your pre-written grocery list.
You can add more than 4 fresh produce items to the box, but not less.
When you've added your fresh produce items, check the choices over once more. Be sure you have not chosen a "case" instead of a "pound" of any particular items unless that is what you really want.
Then you can continue to add any other items that we offer: dairy, bread, meat or frozen items.
If you have a standing dairy order, the dairy items you choose on the Picky Produce page will be delivered in addition to your standing dairy order, unless you tell us to cancel your standing dairy order that week, too.
Once you click on "Submit" you will not be given a chance to review your order.
We cannot provide you with a total amount due for your order as we weigh all items as they are put into your box. You can, however, estimate the cost by adding up the items you have chosen
and including a 1% tax to the added items and $4 if you have chosen any frozen items.
THE CUSTOM BOX
You can watch a short "How To" video here.
Simply go to the Picky Produce Page and click on the items you wish to order from your own personal grocery list. Fresh produce items must total $23.85. Add 1% sales tax and $5.78 shipping and handling (standard on every box we offer.) If you order any frozen items, there is a $4.00 dry ice charge.
We cannot provide you with a total amount due for your order as we weigh all items as they are put into your box. You can, however, estimate the cost by adding up the items you have chosen.
Be sure to click the field at the top of the Picky Produce shopping list that says
"Remove Picky Produce Box from this Order."
This way you will not receive the items selected for the Picky Produce Box -- you'll only receive the items you choose below that.
Also be sure to click the button that says,
"Replace Standing Order this Week with this One"
unless you wish to receive your standing produce order and the Custom Order you are creating.
If you have a standing dairy order, the dairy items you choose for this Custom Order will be delivered in addition to your standing dairy order, unless you tell us to cancel your standing dairy order that week, too.
That list of items to choose from includes everything Timber Creek offers: produce, dairy, bread, meats and frozen items.
As long as we receive your order by 6:00 a.m. Friday, you will receive it on your next delivery day.
Both Custom Boxes do not repeat unless you tell us to repeat them. The reason for this is that the prices fluctuate, and you may receive the same items each time, but not always at the same
price.
Go ahead and give the Picky Produce and Custom Box a try!
Monday, November 17, 2008
Shifting Gears -- BIG TIME
The first thing we've done is set up a set of informational emails. We have a different set of emails depending on how you use Timber Creek. For instance, if your main interface with us is through your fundraiser group at your child's school, there is a set of informational emails on how to best maximize that experience for you.
If you're an existing customer, whether 'just signed up' or 'been here a while,' it's easy to get in a rut with TCF because so many other things are trying to get and keep our attention. So, for these customers there's a set of informational emails explaining how to make the most of your TCF experience -- some of it may be review, some of it may be new -- but we even have instructional videos on how to place custom orders, so it should be worth it just for the refresher.
We're NOT trying to inundate you with emails. This series consists of about 6-7 emails and then it's over. But it might be a good idea to make a folder for them in your email program, as each of them will have live links you can use to get to where you need to go to implement the suggestions offered in them.
Occasionally, we will send you an extra email having to do with any anouncements that need to be made such as a change in route delivery days, and so forth, but our aim is to bring you information you need and can use.
And of course you may "unsubscribe" at any point in time. Just scroll to the bottom of the email and click the link. YOU are in charge, here -- we're just trying to help you get the most for your money and the most satisfying experience you can with Timber Creek.
Thanks for allowing us to do that, and keep an eye open for even more new cool stuff!!
Tuesday, November 04, 2008
Make All the Difference in the World
I’d like to tell you the story of Martha. Martha, a single mom with a small daughter, wanted more than anything to be a stay-at-home mom. She felt that it was her greatest priority to be the strongest influence in her young daughter Lily’s everyday life.
Because she was her child’s sole support, she knew this would not be easy. To be with her daughter, working outside the home was out of the question. So Martha started a small in-home business and worked tirelessly to make it successful.
Her daughter, home with her every day, received the love and attention that some miss. And she also learned by watching what love-in-action really is – Lily watched her mother work and learned about the necessity of having, keeping and working hard at a job to make her world go ‘round.
If you’ve ever started a business of your own, then you know that it’s not easy. It takes a long time to get established, and while you’re waiting, the bills keep coming. It’s a hard way to live, but Martha understood her reason for choosing this path – and her daughter reaped the rewards.
In 2007 the Feed A Family Foundation and sent out its annual letter asking for help for families in need.
Martha, who at one time had been a customer of Timber Creek, called right away and asked to be put on the waiting list. By now, she had begun to homeschool Lily and was evermore committed to the path they walked together. But keeping up with the financial strains was becoming even more difficult.
Martha and Lily were put on the Waiting List. They waited an entire year before getting a call from Timber Creek.
A wonderful family had personally pledged $3000.00 -- enough money to feed three families, each for a year. The donor family had two families in mind to help, but asked Timber Creek to find a suitable third family.
I went directly to the waiting list, and there at the top were Martha and Lily. All three families successfully completed the application process, and deliveries began right away.
Then, one morning, I opened an email from Martha, and this is what it said:
“…I have to say THANK YOU. I received the first shipment yesterday morning and was fine until I opened the box. Oh My God, the tears started flowing as I acknowledged the fact that I will be able to provide some of the best food and snacks imaginable thanks to you and the Feed a Family
program, the generosity of an anonymous family and TCF Organics! I immediately made a beautiful fruit salad for breakfast and served my daughter hers in bed as we were just getting ready to celebrate her birthday and I had only change in my wallet!...”
Of course, the email was immediately forwarded to the donor family, who replied:
“Life and blessings sure are wonderful huh? I am so proud to be helping out ALONG with you fine folks. Your hard work, encouragement, and leadership are what led to this woman having a wonderful day. Thanks so much for sharing this.
You and the company you work for are awesome people....”
When I spoke with Martha recently, she told me that she feels so blessed every time her delivery arrives, that she decided to teach Lily to “pay it forward.”
Every week they see the same homeless man standing outside the Post Office, and now every week they share a little of their fruit with him. And every week he says to them,
“Thank you – Thank God.”
You can use the Foundation to Adopt a Mom and feed her family. Whether you have a family in mind, or wish to help a family who is struggling quietly and alone, every dollar you give to the Foundation is used to delivery fresh, organic fruits and vegetables every week for a year, and your donation is tax deductable.
Please join with us this year to bring peace to our friends and neighbors – “Adopt a Mom” with us. You can feed her family by using the Foundation, and every single day you will know you are making a difference.
Contact me at rita@tcforganics.net and we'll start right away!
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