recipe : the busy farmer roast

IMG_0016The name and ingredients of this comforting recipe have been made up by none other than my mum, her cousin, and myself. Actually, the only part that I played was in the name of this dish. The idea itself came from two crafty farm girls.

I’m sure at one point or another everyone has either made or tried some variation of this ham and scalloped potato dish. After talking to my mum one day about hearty and easy recipes, she had mentioned this one in particular that she had actually made the day before. She said that her cousin, who also lives on a farm, swears by it. It sounded simple enough, and so delicious at that. I couldn’t resist. 

The Busy Farmer Roast

Busy Farmer's Roast and Potatoes - 1Ingredients:

1 lb ham roast
2 russet potatoes
1 can mushroom soup
1 cup water
1 onion
salt
pepper

Steps:

Busy Farmer's Roast and Potatoes - 41. Thinly slice the potatoes and place them in the bottom of the crock pot.

2. Cut the onion in half. Chop it into pieces and add it with the potatoes. 

3. Add salt and pepper.

4. Place the roast on top of the potatoes and onion. Add one can of mushroom soup and one cup of water.

5. Cover and cook on low for 5 hours. 

6. Take the ham out and whisk together the mixture. Place the ham back in and cook on high for 3 hours, or until potatoes are soft.

7. Remove and slice the ham. Add the potatoes and ham to a plate and cover with mushroom soup mix. Then devour.

IMG_0033Sometimes there’s nothing quite like a sizeable and savoury roast. 

<3

Emory

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potato and carrot soup : recipe

CarrotandPotatoSoup-7Now that fall is fast approaching on the prairies, I have been craving nothing but warm, comforting, and salty foods. Soup in particular is high on my list of something that I could eat daily. In fact, most days, I do. Creamy soup is my favourite.

This recipe is a combination of several potato and carrot recipes that I have found online. Although not yet perfected, I thought that I would post my first attempt at it. It’s also the first time that I have ever used a Crock Pot! I certainly enjoyed using it, and have already planned great things for it and I. In the meantime, here is my beginner’s soup recipe.

Potato and Carrot Soup

Ingredients:

3 russet potatoes
4 carrots
4 cups vegetable stock
2 cups whole milk
1 tsp yeast
salt, to taste
pepper, to taste
cayenne, to taste
dill, to taste

Tools:

Crock Pot
Blender

Carrot and Potato Soup - 4Steps:

1. Peel the potatoes and carrots, then chop them into cubes. Combine them in the Crock Pot along with the vegetable stock. I cooked it on medium for nearly 5 hours.

2. Once the vegetables are done, combine the mix and the yeast in a blender. Puree the mixture until it has a creamy texture. 

3. Once pureed, pour the soup mix back into the Crock Pot, this time set on low. Add the milk.

4. Begin adding the spices to taste. It will naturally be very salty, so leave the salt as the last spice. I went heavy on the dill.

5. Cook your soup for another 30 minutes. Then indulge!

Carrot and Potato Soup - 5I wanted to make this soup without the use of onion, only because (once an onion lover) ever since becoming pregnant, I cannot go near them! However, I think that the addition of onions, 1/3 cup, would greatly improve the soup! Next time, I will try adding more vegetables, and perhaps some ham as well. Last but not least, I plan to top it with cheese. Mmmm. Now I am hungry again!

Carrot and Potato Soup - 2<3

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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