Category Archives: Recipes

Lumpia (Filipino Eggroll)

October 6, 2018 tannachtonfarm Leave a comment

This is my go to version of my own making. However, be encouraged to try new and different flavors and ingredients. Having an abundance of squash and cauliflower leaves/stalks, i decided to substitute. To my pleasant surprise, substituting squash for carrots and cauliflower stalks and leaves for celery and onion is a hit and will be come a regular recipe for us.

Recipe Lumpia -Filipino Egg Roll

Lumpia (Filipino Eggroll)

INGREDIENTS:

1 lb ground beef
1 lb beef sausage
2 eggs
1 cup onions chopped
1 cup finely chopped carrots
1 cup finely chopped celery
2 tablespoons Liquid Aminos or
Worcestershire sauce
1 teaspoon black pepper
DIRECTIONS:
Thoroughly mix all ingredients, then place about ¼ to ½ cup of mix in a log shape on a prepared egg roll shell. Roll up properly and tightly, then fry in ½ inch of olive oil heated to a tick less than medium. For best browning do not overcrowd them. I cook 6 at a time in 12 inch skillet. Once lightly browned, turn over. Keep an eye on these, they need to be cooked through, but careful not to burn the shells. Drain on paper towels.

An example of a departure from my standard recipe is using this gorgeous Squash Zucchino Rampicante. I’ve grown a barrel of these and they are huge, so gotta start getting creative.

Chopped up with an old cheapo food processor – look at the beautiful color of this winter squash.

Had the leaves and stalk left over from eating cauliflower florets on salads. I just save all this in a zippered plastic bag then use as soon as possible.

I didn’t have any onions, but given that the leaves and stalk of a cauliflower has a slightly peppery taste i just added more of this to replace the onions.

I use my Artisan Kitchenaid Mixer (5 quart) practically everyday. Here mixing the 1 lb ground beef, 1 lbs home mad beef sausage, eggs, Bragg’s Liquid Aminos, veggies, and pepper well. These mixers have come down in price substantially these past couple years.

Wei-Chuan is the brand of spring roll shells i use. There may be others, but these have never disappointed. I buy mine in bulk at a Chinese specialty store 1 1/2 hours away. They freeze fine and last well over a year in deep freeze.

Dab i bit of water on the tip and continue rolling up. The water will help that loose end stick to the roll and stay together.

Here’s a pan of cooked on one side with half the rolls flipped to show difference.

Ready to remove, drain, and let cool before biting in.

Best served immediately and warm, but these can be eaten cold too and are delicious for any meal. We like LaChoy sweet and sour sauce as a condiment.

Invariably there will be a bit of the lumpia meat/veggie mixture left over after i run out of the package of 25 eggroll shells. Fry up as delicious healthy burgers.

FAMILY, Recipes

Mom’s Goulash

October 2, 2018 tannachtonfarm Leave a comment

September’s meal for Refuge Ministries, Mexico, Missouri was an old favorite of ours which was published in the Centennial Baptist Church cookbook shared by Frankie Levingston, the mom of my dear high school chum, Sharie Levingston.

Mom’s Goulash

INGREDIENTS:
1 lb ground beef (i use our home raised fully grass-finished beef)
2 cups pasta
3 cups chopped tomatoes or 1-15 oz can sauce
1/2 cups chopped onion
1/4 cup chopped peppers (we prefer green beans, okra, or such)
1/4 cup Parmesan cheese, grated
1 cup cubed cheese (use your favorite)

DIRECTIONS:

Prepare pasta as per package instructions, drain, set aside. While pasta is boiling, brown ground beef in a large skillet with chopped onions, add tomatoes or sauce, with optional vegetables. Stir to just mixed, then add pasta. Mix carefully then sprinkle about 1/4 cup Parmesan cheese over top along with the cubed cheese. Replace lid and put on low heat until cheese starts to melt. Serve over bed of lettuce if desired.

Prep time: 25 minutes

Servings: 6

Author: Frankie Levingston, Centennial Baptist Church (Mexico, MO) cookbook.

My photos show this recipe multiplied by 10 to prepare enough for the Refuge plus have some meals to deliver to friends and neighbors who are recovering from surgeries.

Brown the ground beef along with the chopped onions. Oh, if you forget to put the onions until after the beef is browned, it’s okay, just go ahead and add them.

My garden produced bunches and gobs of Asian Long Pole Beans, so i chose them for my recipe. Fresh beans need to be precooked before adding to Mom’s Goulash. Mine are cut into 1/2 inch length pieces and I added 1 gallon of them.

Pasta, pasta – Here i’ve placed 14 cups dried pasta to boil, still had to add water and as you can see just BARELY had enough room in this huge pot. Be careful, pasta really expands.

Thankfully, a friend had given me a 33 quart canning pot a few years ago. Always enough room to stir together all the ingredients. I did soften and melt the cheese before adding it.

Filled my roaster with Mom’s Goulash to take to Refuge Ministries and prepared the rest for delivery to neighbors.

Hope you enjoy preparing and serving this easy, inexpensive, and tasty dish.

Cheers!

tauna

FAMILY, Recipes

Grinding Fresh Berries

September 24, 2018 tannachtonfarm Leave a comment

As i grind pound after pound of hard red winter and white winter wheat, i wanted to know the best use for the various varieties. I also have some Einkorn berries, an ancient grain with original DNA, which i’m finding difficult succeed with using it by itself. But i keep trying. It’s a lovely nutty flavour.

What a fabulously helpful article written by Julia Debes and provided by the Kansas Wheat Cooperative

Posted December 2, 2014

Six classes of U.S. wheat

You stuffed yourself with Thanksgiving pie and warm rolls in November. And the smell of Christmas cookies baking fills the air in December. You know you can count on your family’s special baked good, shared year after year, during the holiday season. But, you might not realize that each product may require a different type of flour, maybe even a different class of wheat.

Image: U.S. map of the 6 classes of wheat.

American wheat farmers grow six classes of wheat. Each wheat variety fits into one of these six categories based on the growing season (winter or spring), hardness (hard or soft) and color (red or white). While munching on holiday treats this year, stump your relatives with these class differences.

Hard Red Winter (HRW)

Ninety five percent of the wheat grown in Kansas is hard red winter (HRW). In fact, Kansas farmers grow more HRW wheat than any other state.

With high protein and strong gluten, HRW wheat is ideal for yeast bread and rolls. But, this versatile class is also used in flat breads, tortillas, cereal, general purpose flour and Asian-style noodles.

Hard White (HW)

About three percent of wheat grown by Kansas farmers is hard white (HW) wheat. This class is grown primarily under contract.

HW wheat is used for whole wheat white flour, due to its naturally milder, sweeter flavor. Bakers also use HW wheat in pan breads, tortillas, flat breads and Asian-style noodles.

Soft Red Winter (SRW)

Less than 1 percent of the wheat planted by Kansas wheat farmers is soft red winter (SRW). Farmers east of the Mississippi River often double crop SRW wheat with soybeans.

Soft wheats have lower protein and less gluten strength. This makes SRW ideally suited for cookies, crackers, pastries, flat breads and pretzels. SRW wheat is even used in Maker’s Mark and Twizzlers.

Soft White (SW)

Pacific Northwest farmers grow primarily soft white (SW) wheat – both winter and spring varieties. SW wheat has two sub-classes. Club wheat has very weak gluten and western white is a blend of club and SW.

SW wheat has low moisture, but high extraction rates. With a naturally whiter color, SW wheat is used for Asian-style bakery products, cakes and pastries. Fun fact, Triscuits refer to SW as the “cashmere” of wheats.

Hard Red Spring (HRS)

Northern plains farmers require a shorter season crop wheat crop. Hard red spring (HRS) wheat is planted in early spring, rather than the fall, and does not vernalize or go dormant over the winter.

HRS wheat has high protein and strong gluten, perfect for artisan breads and rolls, croissants, bagels and pizza crust. Internationally, HRS is often blended with domestic wheats supplies to improve the strength of a flour blend.

Durum

Durum is the hardest of all six wheat classes, produced in two areas of the United States. The northern plains grows hard amber durum, while the desert southwest (Arizona, California) grows Desert Durum® under irrigation.

With a rich amber color and high gluten content, durum wheat is used primarily for pasta, couscous and some Mediterranean breads.

By Julia Debes

Liquid and Soft Diet Recipes, Recipes, Uncategorized

Blessed Beef Broth for what Ails Ya

September 4, 2018 tannachtonfarm Leave a comment

As followers of my blog realise, I struggle mightily each late August through September with ragweed allergies. It’s been so since my middle child turned one year old in 1994. Oddly, of the three children, he is the only one who also suffers badly from same allergy. I’ve discovered this year that our home raised grassfinished beef broth either drank alone or with finely chopped onions and a pinch of powdered garlic really hits the spot.