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Posts Tagged ‘lemons’

Crockpot Leg of Lamb

This year we purchased a whole lamb from our farmer. It was the best buy ever. But I have had to deal with cuts of lamb I have never cooked. So I went searching for an easy recipe for leg a lamb. A year of slow cooking gave me a great place to begin.  She had a wonderful crockpot recipe for leg of lamb frozen from Trader Joe’s.  I took her suggestion and added a twist.

2 – 3lb leg of lamb roasts (thawed)

1 TSP of crack pepper

1 TSP kosher salt

1 TSP of rosemary

1/2 cup of lemon juice

Rub lamb down with the spices place in crock pot with 1/2 cup of lemon juice.  Cook on high for 4-6 hours. The meat will fall of the bone. This meal was a hit with whole family. We had garlic mash potato’s and broccoli for vegetables.  It served 4 adults and 1 child with plenty of left overs for sandwiches this week.

* you could do this with frozen meat, just cook for 7-9 hours on high.

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Buffalo Wings

Okay I got turned on to these from a list serv I am on called Farm to Table – it’s hosted by our Farmer. The participants are families who are customers of our Farmer, Paul Yoder. At anyrate one women wrote about these awesome Buffalo Wings that she made. It just got me thinking I need to try these.  Hence the recipe.

Buffalo Wings

Put chicken wings on pan and brush with melted butter
Broil for 8 minutes then flip over and brush with butter and broil for 4 min. (obviously checking to see if these times are adequate with your oven) and that the wings are done
The plain wings are delicious  with just regular melted butter or for buffalo wings add to the  stick of butter, 1 tsp.cayenne pepper 4 tsp Franks hot sauce or 1 tsp. tabasco(or more if you like them hotter:) and 1 teaspoon sea salt- Melt together and brush on wings before broiling
Brush with plain butter for plain wings brush with Buffalo butter for spicy wings
Heat the oven to 400 for 20-25 minutes. mmm mmm tasty. We all enjoyed them. In fact we had some skinless chicken breast from my parents place that we bought over and cooked for them since wings are hard for my Dad to eat. They were just as tasty.
We also had Kale from our share for our side dish, I used a recipe from the Green Earth Institute.

Lemon Kale Sauté

Posted by Carole Koch
Adapt this recipe to Swiss chard by roughly chopping the chard stems and adding them to the pan with the onions and mushrooms. To make a complete meal, add chunks of tofu or chicken. It is also good tossed with pasta and crumbled feta cheese.

1 large bunch kale, stalks removed, roughly chopped
2 tablespoons olive oil
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 large yellow onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced (optional)
Zest of 1 lemon (about 1 to 2 teaspoons)
Salt and black pepper, to taste

Heat oil in large deep skillet over medium-high heat. Add garlic and red pepper flakes and sauté, stirring frequently, until fragrant, about 1 to 2 minutes. Add onions and mushrooms, if using, and sauté, stirring frequently, 4 minutes. Add kale and gently stir until wilted, about 4 minutes. Add lemon zest, salt and pepper and sauté 1 minute more.

Serves 4.

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Apple Sauce

Today I made apple sauce – my oh my that was easy. It’s very tasty. I froze it – next time I should learn how to can it for the shelf.   I took 12 apples from my city fresh shares. I brought them to boil – then simmer for 2 hours in about 2 cups of water and the juice of 2 lemons.  The direction say to periodically use a potato masher and mash the apples down. I promptly forgot that part of the directions and set to work on demolishing part of our bedroom (i.e. taking down the chair rail). Soon 2 hours were up – I mashed them down, put in about 1/4 cup of maple syrup – 1 tsp of cinnamon. It was a treat needless to say. Couldn’t get my child to eat it but Dave and I loved it.

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