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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leftover turkey sandwich : kinfolk recipe

Kinfolk_Vol14_LunchboxCranberry sauce reimagined into spiced chutney sets this sandwich off with a sweet and savory note while the Brie adds a creamy finish.

The Lunch Box: Leftover Turkey Sandwich With Cranberry Chutney

Ingredients:

(For the spiced cranberry chutney)
2 tablespoons (30 milliliters) extra-virgin olive oil
4 shallots, peeled and diced
1 garlic clove, minced
1 teaspoon fresh ginger, peeled and minced
1⁄4 teaspoon salt
1⁄4 teaspoon dried red pepper flakes
1 cup (240 milliliters) prepared cranberry sauce

(For the sandwich)
Dijon mustard
2 slices sourdough bread
1⁄4 cup (10 grams) lightly packed sliced radicchio
3 ounces (85 grams) sliced roasted turkey

2 ounces (55 grams) sliced Brie 

Method:

For the cranberry chutney: Heat the oil in a medium-size saucepan over medium-low heat. Add the shallots, garlic, ginger, salt and dried red pepper flakes and cook, stirring occasionally, until the shallots soften and become translucent, about 5 minutes. Stir in the cranberry sauce and increase the heat to medium-high until simmering. Reduce the heat to low and simmer 2 to 3 minutes to allow the flavors to come together. Let cool, and then taste to adjust the seasoning. The chutney will keep in the refrigerator for up to 5 days.

For the sandwich: Spread a thin layer of mustard on the bottom of a bread slice, followed by the radicchio, turkey and cheese. Spread a thick layer of cranberry chutney on the remaining bread slice and assemble to make a sandwich.

Recipe & Food Styling by Diana Yen Photograph by Alice Gao Prop Styling by Kate S. Jordan

Kinfolk Magazine Turkey SandwichAlthough this recipe was in Volume 14 of The Winter Issue, I find that sandwiches are more of a summer meal than a winter one. I will have to make this for my beloved Geoffrey, as I know that it’ll give him something to look forward to on his lunch break.

<3

Emory

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scrumptious shrimp pasta : recipe

Shrimp Pasta 6-1This recipe is one that I chose to make for the first time on Good Friday, in lieu of being able to eat any meat that day. Now, one could argue that shrimp is in fact a type of meat. I often did when I was a vegetarian. However, my parents have always permitted us to eat fish on said religious holiday. Thus, overlooking the debate and rather following my own traditions, my in-laws and I happily devoured this scrumptious meal of shrimp pasta.

Here are the instructions on how to make it:

Shrimp Pasta 1Ingredients:

shrimp
fettuccine pasta
spinach
red pepper
mushrooms
lemon
butter
salt
pepper
garlic powder
sesame seeds
parmesan 

Steps:

1. Place shrimp in a bowl. Add lemon, garlic powder, salt, and pepper. Mix well, then set it aside.

2. Shred spinach. In a medium pot, add pasta and spinach to boiling water. Cook through. Remove from heat and drain. Add sesame seeds.

Shrimp Pasta 23. Slice the red peppers and mushrooms. Heat butter in a medium skillet. Add red peppers and mushrooms. Season with salt, pepper, and garlic powder. Cook until brown, approximately 10 minutes.

Shrimp Pasta 34. Combine vegetable mixture to pasta in a large roaster. Add butter and shrimp mix. Place in oven at 200°F and cook for 30 minutes. This is done to simply warm the pasta.

Shrimp Pasta 55. Remove from oven. Garnish with parmesan. Enjoy!

Shrimp Pasta 7I did not add the measurements for this recipe because I believe in adding ingredients to one’s own personal taste. That, and I steadfastly refuse to directly follow any recipe. I simply look at the instructions, and decipher how much of each ingredient I will ultimately add. Cooking should be about having fun, and trial and error. I tried this recipe once, and I know that I will certainly make it again. It was the most delicious pasta that I have made to date.

Shrimp Pasta 4<3

Emory

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a blogger’s dozen: holly’s baked quesadillas with gluten free sweet potato tortillas (noisette)

sweet potato tortillas preovenHola, friends and feliz Friday! It’s time for another post in my A Blogger’s Dozen series!! Today’s guest blogger is Holly from Noisette. This is the part where I would normally write about how lovely and sweet Holly is, and talk up her inventive and delicioso food blog. However, she wrote the cutest introduction herself, so I’m just going paste it for you all. You guys will seriously become enamorado with Holly’s cooking and personality, and not just this Mexican-inspired meal which has me speaking Spanish. Make sure you visita her blog, pronto! Arriba!

<3 

Emory

Hello, I’m Holly and welcome to my guest post here on Hello, Scarlett. I can’t even begin to say how excited I am to be here and that I hope you enjoy this recipe. I had great fun creating it and even more fun eating it!

Holly

sweet potato tortillas ingredientsBaked Quesadillas With Gluten Free Sweet Potato Tortillas:

(set aside an hour or so to prepare this meal and get it in the oven, bearing in mind you’ll also need to prepare and cook the tortillas)

The filling:

2 large chicken breasts
Olive oil, for frying
4 tomatoes, chopped
2 (400 g) tins of chopped tomatoes
5 tsp of chili flakes
5 tsp of cayenne
5 tsp of salt
2 tsp of paprika
1 tsp of liquid smoke (optional)
2 gloves of garlic, minced
1 tbsp of tomato purée
1 onion, chopped
2 peppers, chopped
100-150 g of grated cheese (such as mature cheddar)
200 ml of soured cream

The tortillas:

500 g of sweet potato, peeled and diced
1 tbsp of olive oil
180 g of gluten-free flour, plus more for flouring
5 tsp of xantham gum (omit if using plain flour)
5 tsp of salt

Steps:

1. The Sauce. Begin by making the sauce. This gives it plenty of time to reduce and the flavours to deepen. Do this by emptying the tins of tomatoes into a medium saucepan; add the chopped tomatoes, chili flakes, cayenne, salt, paprika, liquid smoke and garlic. Leave this to bubble away on a medium heat, stir occasionally.

sweet potato tortillas22. The filling. If you haven’t already, chop the peppers and onions and set aside in a bowl. Make sure your cheese is grated and your chicken chopped.

Heat some olive oil in a frying pan and sauté the chicken until it begins to turn golden brown, it doesn’t matter if it isn’t completely cooked as it’ll be going in the oven. Set aside in the pan.

3. The tortillas. Now these can be difficult to handle but my tips are to keep flouring everything and to use a spatula and rolling pin to persuade your tortilla off the work surface.

Boil the chopped sweet potato until cooked, 10-15 minutes in a medium saucepan.

Preheat the oven to 180°C.

Drain and mash the sweet potato and then add the olive oil, flour, salt and xantham gum, stir the ingredients with a wooden spoon until they make a rough dough. This requires some elbow grease and will take a little time. Add more flour if too sticky (but make sure you’ve incorporated all the flour first) or more olive oil if too dry. Place a cast iron skillet or heavy bottomed pan onto a medium heat (with no oil).

sweet potato tortillas3Tip the dough out onto a floured work surface and knead it with your hands until it forms a ball.

sweet potato tortillas4Flatten the ball slightly and top with flour.

sweet potato tortillas5Split the ball into 6 and then repeat the step above, i.e. roll the dough into a ball and flatten slightly on a floured surface. Flour the top of the dough and roll into a thin circle, approximately 3 mm thick. I found rolling slightly then flipping over and repeating an effective way of preventing the tortilla from sticking.

sweet potato tortillas6Pick the tortilla up off of the work surface and lay it over a rolling pin (optional, but I found it will help to move it in one piece) and then transfer it carefully to the hot skillet. I found rolling it onto my flat hand and then gently laying it in the pan (careful not to burn your fingers) the easiest way. Don’t be disheartened if your first one sticks to everything, roll it back into a ball and start again.

sweet potato tortillas8Let them cook for a minute or two on each side (flip with a spatula), until they begin to colour and crisp up. Pile them up on a plate as you go along.

sweet potato tortillas7Once all the tortillas are cooked, place half the sauce in frying pan with the chicken and reheat, until boiling and then remove from the heat once it has begun to reduce. I like the peppers and onion to be a little crunchy and as such put them in the tortillas raw; if you’d rather, you can cook them in the sauce with the chicken before using them in the filling.

Pour half the remaining sauce into the bottom of an oven proof dish, such as a lasagne dish.

sweet potato tortillas9Make sure you’ve got the chicken, dish, tortillas, peppers, onion and grated cheese nearby.

sweet potato tortillas10Into each tortilla place some onion, pepper, chicken and grated cheese (keep half the cheese to top the whole lot at the end). Roll the tortilla up and place it in the sauce-lined dish.

sweet potato tortillas11Repeat for the 5 remaining tortillas and then top with the remaining quarter of the sauce.

sweet potato tortillas12Bake in the oven for 25 minutes and then top with soured cream and the remaining grated cheese and bake for a further 5-10 minutes, until the cheese has melted.

sweet potato tortillas finalServe and enjoy! I really loved this dish and didn’t feel like it was a Mexican substitute at all, the tortillas were tasty and doughy and there were lots of lovely flavours going on. I hope you like it too; it has inspired me to attempt to make gluten-free lasagne. I’ll keep you posted.

This isn’t a quick meal but it isn’t very complicated either, it just requires a little patience. I recently changed my diet to paleo and on less strict days, just gluten free. I found gluten was really affecting my blood sugar and have felt much better since cutting it out of my diet. However, there are things I miss; I love bread and pasta and I was recently pondering what I missed most and decided that I was craving Mexican, but tortilla wraps were out of the question. I then remembered that there are recipes out there for sweet potato pizza and therefore it must be possible to make tortillas out of sweet potato, too. I set about making this dream a reality.

Holly

A Blogger’s Dozen is a series that was launched in 2014. If you would like to be featured in a post, as well as have free advertisement for that month, please contact Emory at helloscarlettblog@outlook.com. Be sure to send any food-related ideas that you may have. Hello, awesomeness!

  • 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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