Posts

Posted on

Creamy Pot Pie Soup

**To Pin this recipe for later use the “Pin it” button at the end of the instruction section**

Subscribe to our YouTube channel and follow us on social media!! 

 https://www.youtube.com/channel/UCvWq9EZRYx6MB6ty5m44c5w                                      

Hi friends!!!  It’s been a while since we have posted on here.  Here is an update 🙂  If you follow me on Facebook you know we are expecting our third child.  I’m now 29.5 weeks along!!!  Here is the current view of my toes LOL

Thank you for all the well wishes, support and love throughout this pregnancy!!!

Now on to the yummies!!

This week we got to enjoy a farm raised rabbit for our dinners.  I can compare the flavor to the best chicken you’ve ever had.  Its moist tender meat that has amazing flavor, its naturally lean and easy to find without hormones and grass fed.

It was so much food that we were able to spread it out to feed our growing family of 4 (soon to be 5!!) for THREE nights.  **see below for photos of the two other meals and links to recipes**

Here is the recipe for one of the dishes we used it for Creamy Pot Pie Soup.  This dish will work with Turkey, chicken or farm raised rabbit.

Ingredients:

  • 3 Tbs olive oil
  • 1 medium onion diced
  • 4 large carrots sliced into rounds
  • 3 large celery stalks diced
  • 2 large potatoes diced
  • 2 cups of white meat diced small (or cooked and shredded); turkey, chicken or farm raised rabbit will all work in this dish
  • 12oz of peas (I use frozen)
  • 4 Tbs butter
  • 4 Tbs flour
  • 4 cups broth or stock (learn how to make your own here)
  • 1 cup heavy cream 
  • Salt and pepper to taste
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dill 

Instructions:

  1. In a warm pot on med-high heat, saute the onion with a pinch of salt and pepper in olive oil until translucent.
  2. Add meat, carrots, celery and potatoes with another pinch of salt and pepper (we are layering in the flavors, adding a small amount of salt and pepper with every ingredient builds depth of flavor)
  3. Sprinkle in the herbs and spices and saute for about 5 min to bring the heat back up in the pot.
  4. Make a well in the middle of the pot and add the butter and flour.
  5. Whisk the butter and flour together until its well incorporated and the flour is lightly toasted (about 5min) then whisk in one cup of the broth. 
  6. When its well incorporated stir in the rest of the broth.  Bring up to a boil then cover and simmer for 40min on low (until the veggies are tender) 
  7. Increase the heat to medium, add peas and heavy cream then bring back up to a slow simmer.  Stir until the desired consistency is reached (it will thicken the longer it simmers).
  8. Taste for seasoning (Careful it’s HOT). Add salt/pepper and more dill if needed.
Enjoy!!

For more information on the first two meals from this farm raised rabbit follow the links below!


For Meal #1 we made Country fried rabbit.  I used the oven “fraked” recipe (click here for recipe) in a large cast iron pan then transferred it to the oven.


For Meal #2 Farmer J smoked the remaining meat for Smoked rabbit Taco Tuesday.  He made it with a side of guacamole (click here for his amazing guac recipe)

^^Click here to pin the Creamy Pot Pie Soup for later^^

Posted on

Help control the CRAZINESS with Routine Charts for Children

As  many of you know I’ve had many fruitful careers that I have loved and learned from.  Over the past several years my full time professional role can best be described as “Efficiency Expert” (as well as mom, wife, farm owner and blogger!) .  I’ve used many of the techniques I learned on the job in our home and on the farm as well.  They have helped streamline activities/chores and help tame the CRAZINESS we call life!  
I’ve shared our menu and activity calendar on Facebook last week and got great feedback and questions.  I’m still working on creating a free download for you but thought I’d share something a little easier to upload while I’m working on the family calendar uploads!!
Last year we added these three routine charts and they helped tremendously!!!  
Morning Routine Chart
The morning routine happens as soon as the kiddos wake up.  They are always ready before we have to leave in the morning so we get extra time to chat and have a relaxing drive to school!

After School Routine Chart
The After school routine happens as soon as they get home from school.  We have sports and activities some nights after school so we usually substitute the “Play time” section for that activity.  This has eliminated the gross lunch containers we used to find in the mornings when packing their lunch.  We also know that they are all ready for the morning with a smooth sendoff.  A bonus side effect of this routine has been learning personal responsibility and contributing to an organized living space! 
Bedtime Routine Chart

The Bedtime routine happens after dinner.  Typically they are excited to read a fun new book so they usually do a great job at this checklist to earn it (although we have had to push on some nights – especially when first introduced)!

Hope this helps tame the crazy in your home like it did ours.  Please leave comments bellow with your great “how we tamed the crazy” solutions below!  We can learn from each other – sharing is caring hahaha 🙂

Posted on

Canning green beans the easy way!

Farmer J is always talking about his mamma’s canned green beans.  For him that flavor brings him right back to his childhood.  When we started canning we processed ours exactly how she did … I was blown away by how beautiful they were and the delicious fresh flavor!

Here is how to do it:

  1. Wash and snap your green beans.
  2. Raw pack the green beans in sanitized one quart jars.
  3. Add one teaspoon of salt to each jar.
  4. Pour boiling water over the green beans leaving one inch head space.
  5. Remove the bubbles from the jar by running a spatula or butter knife along the inside wall of the jars.
  6. Add sanitized lids and rings then tighten finger tight.
  7. Pressure can the jars 10lbs for 25min.  *adjust the weight for your altitude if needed*
  8. Use caution when removing the jars from the pressure canner as they are HOT!
  9. Allow to cool completely before labeling and store in a cool dark place.
Let us know in the comments below if you would like some of our green bean recipes!!
Posted on

My mamma’s banana bread recipe

 **To Pin this recipe for later use the “Pin it” button at the end of the instruction section**

Subscribe to our YouTube channel and follow us on social media!! 
 https://www.youtube.com/channel/UCvWq9EZRYx6MB6ty5m44c5w                                      

Mom always made the BEST banana bread!  Every weekend the house smelled amazing and we couldn’t wait to dive into that delicious sweet bread.  Here is the recipe:

Ingredients:

Crumble Ingredients (optional):
  • 3 Tbs sugar
  • 2 Tbs flour
  • 1 tsp Cinnamon
  • 1 Tbs butter, softened

Instructions:

  1. Preheat oven @ 350
  2. Sift flour and add in baking powder, baking soda and salt
  3. In a separate bowl, combine sugar and butter and mix well
  4. Add eggs to sugar/butter mixture and beat until well incorporated and you get a soft texture
  5. Add yogurt, banana and vanilla to the egg/sugar/butter mixture and mix well to combine.
  6. Slowly add the flour mixture to the wet ingredients and beat well to combine.
  7. Pour entire mixture into a greased and floured loaf pan
  8. In a small bowl, mix together crumble ingredients (sugar, flour, cinnamon, and butter) until mixture becomes crumbly (I use a fork to combine)
  9. Sprinkle the crumb mix on top of the loaf
  10. Bake for 25-30 min or until you can insert a toothpick into the center and it comes out clean
  11. Let cool before slicing and enjoy ðŸ™‚
^^Click here to pin this recipe^^
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!
Posted on

Come over for a Mini Farm Tour!

Hi 🙂  We FINALLY got a chance to do the much requested farm tour for you.  For those of you that don’t know much about our mini farm, it is a hobby farm located in our back yard that produces most of our grocery needs.  Both my husband and I have full time jobs.  This is just something we really enjoy doing as our hobby.  Everything we grow or produce on the farm is organic, non-GMO, chemical free, clean food.  

I will also do a fruit and veggie tour when the farm is in season (this tour is of our animals).  Please let me know if there are other videos you would like to see in the comments.  
Enjoy 🙂  

Subscribe to our YouTube channel for updates on new videos

Posted on

The secret to CRISPY Oven Baked Fries

One afternoon I had an hour to prep dinner early.  We were having salad, burgers and fries.  I started by prepping the salad and since the cutting board was already out I decided to cut up the potatoes into fries.  I put them in cold water so they don’t turn brown.  When it was time for dinner I pulled out the fries, gave them a good rinse, tossed them in olive oil and seasonings then put them in the oven.  The result was a crispy french fry that was packed full of flavor!  I have modified this technique and recipe a bit over the years since then to get the PERFECT flavorful crispy french fry.  Here is the recipe:

Ingredients:
  • 4 Large russet potatoes 
  • 4-6 Tbs of avocado oil 
  • Salt/pepper to taste
  • 1 tsp paprika 
  • 1 tsp onion powder 
  • 1 tsp garlic powder 
  • 1 tsp thyme 
  • 1/2 tsp tumeric 
  • 1/4 tsp cayenne  (optional, this gives them heat – if you don’t like spicy foods don’t add the cayenne)

You will also need:
Large cast iron pan 
Stainless steel locking tongs (12 inches or bigger)

Instructions:
  1. Wash russet potatoes really well (use a veggie brush if you have one)
  2. Slice potatoes into 3/8 inch thick french fry pieces.
  3. Wash cut potatoes really well in cold water until water runs clear.  Then soak in fresh cold water for 15min.  **This step is what makes them crispy**
  4. While waiting, get your cast iron pan on the stove heating at medium heat and preheat the oven to 400 degrees.
  5. Drain potatoes 
  6. Put oil in pan (enough to have a thin layer of oil coating the entire pan) and turn heat up to medium high.
  7. Using large tongs toss potatoes in oil and arange in an even layer.
  8. Evenly sprinkle the herbs and spices over the potatoes.
  9. Carefully move the hot pan into the preheated oven and bake for 25min.
  10. Turn the oven to broil and let them crisp up on the top for another 15min.
  11. Let them cool slightly before diving in 🙂
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!
Posted on

Meatloaf chili leftover upgrade

We loooove leftover upgrade nights.  They are packed full of flavor and usually a delicious treat that technically took days to make but takes little to no effort.

From our “Bring dinner home again” post you know we do themed nights once a week.  A few nights ago we did an “Alice in Wonderland” themed dinner.  We had Queen of Hearts meatloaf, White Rabbit’s roasted carrots, and Card Soldiers salad.  Let me know in the comments or on our Facebook page if you would like a more detailed post about our Alice in Wonderland dinner menu!  

It was delicious, and we had enough meatloaf leftover to make chili!!  
Here is how.

Ingredients:

Instructions:

  1. Put dried beans in pot with one 4 cups water.  Bring to a boil then reduce the heat to simmer and cover for one hour. (you can do this the night before)  
  2. Toss the rest of the ingredients in the crock pot on low.
  3. when the beans are tender (after about on hour) drain and add them add them to the crock-pot.  
  4. Cook on low for 3-4 hours.  
  5. Ladle into bowls and garnish with sour cream, diced red onion, fresh cilantro, chives and/or cheddar cheese.  
*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!! 
Posted on

Creamy mushroom soup

So many of our favorite recipes call for cream of mushroom soup.  This is my version of this soup with an optional adult twist at the end …

Scroll down to the bottom for the instructional video.

*Note* you can make a double batch of this soup and freeze, or dehydrate it for use in other recipes.  Make sure to only use one cup of broth for the “condensed” version.  Freeze it in large ice cube trays for an easy grab option, every cube is 1oz.

Ingredients:

  • 3 Tbs olive oil
  • 1 medium onion sliced
  • 3 cups sliced mushrooms 
  • 3 Tbs butter
  • 3 Tbs flour
  • 2 cups broth or stock (for “condensed” soup only use 1 cup of broth, learn how to make your own here)
  • 1 cup milk
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp Italian herbs 
  • 1/4 tsp cayenne pepper (optional, I add this for the health benefits)
  • 1/2 tsp turmeric (optional, I add this for the health benefits)
  • salt and pepper to taste
  • Your favorite dry red wine (Optional, I add this for the yum benefits)

Instructions:

  1. In a warm pot on med-high heat, saute the onion with a pinch of salt and pepper in olive oil until translucent.
  2. Add mushrooms with another pinch of salt and pepper (we are layering in the flavors, adding a small amount of salt and pepper with every ingredient builds depth of flavor)
  3. When the mushrooms release their juices sprinkle in the herbs and spices.  The mushrooms will absorb the juices with the herbs and spices.  
  4. When the mushrooms have reabsorbed the juices make a well in the middle of the pot and add the butter and flour.
  5. Whisk the butter and flour together until its well incorporated then whisk in one cup of the broth.  
  6. When its well incorporated stir in the last cup of broth.  Bring up to a boil while stirring continuously. 
  7. Add milk and bring back up to a slow simmer.  Reduce heat to medium and stir until the desired consistency is reached (it will thicken the longer it simmers).
  8. Taste for seasoning (Careful it’s HOT). Add if needed.
  9. Ladle the soup into your favorite bowl and drizzle with a little red wine.

Posted on

Bring dinner home again!!

Going out to eat can quickly become a 3-4 night a week event.  Whether it’s a quick drive through dinner because of evening activities or a sit down because it’s been a long day, it can easily add up!

A few reasons we only go out on very special occasions …

  1. Financial – We can easily spend on one meal what we would spend on 2 weeks worth of groceries.
  2. Quality of food – When we cook at home we can control every ingredient of our meal and prepare it exactly how we like it.
  3. QUALITY time with family – When we are at a restaurant we are surrounded by noise and interruptions.  The kids don’t tell us as much about their day in a public setting with all the other activities around us competing for their attention.
  4. Teaching opportunities – Children can learn some incredible life skills in the home kitchen.  Communication, math, reading, self sufficiency, team work … the list goes on and on! 
But most of us know all of that already … the real question is HOW can we do it every night??  Over the years we have added a few fun activities to our dinner time routine that have really made it more enjoyable and exciting for us to stay in and eat at home.  Here are our tips and tricks on reducing/eliminating restaurant visits:
Sports and activities night
Event nights are crock pot nights.  We currently have one day a week that is jam packed full of activities and sports.  That night is crock pot night.  Sundays (our free day) I prep everything needed for one crock pot night.  I have a recurring reminder set on my phone for that busy morning.  It alerts me to throw everything into the crock pot and turn it on.  When we come home that evening dinner is ready.     


Interactive theme nights

Kid’s choice
We have two theme nights every week.  The first is a kids choice (big kids aka farmer J, get to pick too.)  We take turns choosing a theme for that day on Saturday before we hit the grocery store.  We then come up with a fun menu for that night.  Some examples are under the sea mermaid night (my daughter picks this one often, so this is usually our sea food night), race car drive-up diner night (burgers/fries),  and Tarzan jungle night (finger food without utensils).  We find a Pandora station that fits the theme and play it while we prep the food and dinner table.
Italian
We have one Italian night a week.  This is a fixed night every week (example every Wednesday).  We do this so the kids know exactly what to expect every Wednesday and they look forward to this day every week.  On those nights the kids help make pizza, homemade pasta, lasagna, meatballs … anything interactive.  The Pandora station for this night is “Italian Traditional Radio”.  

Family movie fun night.
Fridays are family movie fun nights.  We make appetizers, snacks, and a big bowl of air popped popcorn for dinner.  We lay out a picnic blanket and have dinner in front of a movie.




UN-Takeout night
There are lots of foods that are easy to pick up on the way home from work.  They are surprisingly just as easy to make at home.  Here is an example of Chinese UN-Takeout night Veggie lo mein with homemade noodles (recipe here) and Egg drop soup (recipe here.)


 Leftover buffet and surprise soup night
We have one night during the week where we eat up all the leftovers in the refrigerator.  We do this by upgrading leftovers, having a leftover buffet (I got this idea from the Money Saving Mom’s book**), and veggie drawer surprise soup.  Leftover buffet is when you put all the leftovers on the counter in a buffet line.  Everyone gets to put whatever they want on their plate for dinner.  Surprise soup is a pot of soup made out of anything in the refrigerator that has a short shelf life.  (Example, left over turkey and a bell pepper can be mixed in with beans and tomatoes for a chili or hardy soup)   These three significantly reduce food waste.  This is also the night I clean out the refrigerator.  

**you can also listen to it for free with a 30 day audible trial

Example week of meal themes at home 

*Note: I am a participant of the Amazon.com associates program.  This is an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.  I have personally purchased or researched all of the products linked and will not suggest a product otherwise.  By purchasing through these links you support this Mini Slice of Farm blog without any extra cost to you and allow us to continue posting great content for you.  Thank you for your support!!