What's Cookin'

Poached Eggs

August 6, 2010

poachedeggs
Of the 20 laying hens we are raising and keeping, 11 of them are consistently laying an egg a day. Do the math, that is about 7 dozen eggs a week. Once school starts, the girls are going to be selling these eggs to neighbors and friends for their college accounts, but for the next couple of weeks, we are doing our best to give away the “mother load” of eggs we are accumulating.

In order to keep up with the demand, we are eating a lot of eggs. No matter how many ways I try eggs, poached is my all time favorite.

Here is how I cook my favorite egg:

In a shallow pan bring water and a tablespoon of apple cider vinegar to a boil, turn down to simmer and gently slide the egg into the water. With a slotted spoon, carefully fold over the edges of the egg and cook to desired center. I like medium which only takes about 90 seconds.

When done, place egg on piece of toast and salt and pepper.

Summer Meal

July 28, 2010

tomatodinner
Sliced tomatoes, salt and pepper, a dollop of mayo….DINNER!!!! Is there anything better? I think not.

Favorite Pasta Toss

March 19, 2010

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My absolute FAVORITE, FAVORITE, FAVORITE pasta toss! I love the savory, bitter, sweet combination of these basic ingredients.

  • Turkey Sausage
  • Red Pepper
  • Kale
  • Garlic
  • Parmesan Cheese

Cook sausage, red pepper, and garlic together until turkey is cooked through. Add Kale until desired doneness (I like mine a little crunchy). Toss with cooked pasta of choice and sprinkle with cheese. This is a 15 minute dinner!

Fit by 40 - Vege Pizza

March 8, 2010

Three weeks into my Fit by 40 program, I have lost a total of six pounds. Right on target for my goal of 1.5 pounds a week. As I develop my daily menus, I keep in mind the following: Calories, fiber, vegetable/fruit servings, flavor, and how full will I feel after the meal. About once or twice a week I have been making Vege Pizzas. The key to these pizzas are the whole grain tortillas, only 100 calories and five grams of fiber! The other key ingredient, a flavorful olive…I used Kalamata for this recipe.

Ingredients to make two Vege Pizza Tortillas

  • 2 Whole grain flour tortilla
  • 6 Flavorful Olives chopped
  • 1 cup Broccoli
  • 1 tomato Fresh Tomato slices
  • 3 Roasted red/yellow peppers sliced
  • 1/2 cup Organic red sauce (look for low sugar sauce)
  • 1/8 cup hard cheese grated (parmesan)

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I usually eat two of these pizzas, which I equal around 400 calories.

  • Oven temperature: 375
  • Pre-cook the tortillas for 5 minutes until they are a bit crisp
  • Spread sauce, vegetables, and top with cheese
  • Place back in oven until cheese is melted
  • Enjoy every flavorful bite!

Harvest Moon

October 7, 2009

One perfect October evening…we celebrated the completion of the Buttercup barn project and the Harvest moon.
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In the loft of the barn we…
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Served a feast of..
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  • Oyster Puffs
  • Beef Tenderloin
  • Autumn Corn and Bean Salsa
  • Ciabatta Sandwiches
  • Sushi
  • Roasted Asparagus with Proscuitto
  • Jumbo Shrimp Cocktail
  • Egg Spinach Feta Bites
  • Cheese, Crackers, Olives, Grapes

We enjoyed a moonlit evening filled with music….
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friendship….
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and family.
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A dedication to our daughters who are growing up so fast….
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And lots and lots of smiles and laughter and romance….

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I couldn’t be more blessed to have such wonderful friends and family to make my life’s journey so rich.

Also, don’t forget…it is “A Beautiful Life” Friday over at The Inspired Room .

A special thank you to my good friend Scott who took ALL of these pictures.

Summer Salad Meal

June 24, 2009

summer-salad

Thanks to all of the rain and the cooler than normal temperatures, our lettuce garden has exploded. SECRETLY, I have always wanted to be a SALAD CHEF and having an abundance of lettuce on the farm gives me the opportunity to CREATE, TEST, TASTE, AND SHARE my SALAD RECIPES with anyone who will try them. I love putting together salad ingredients that incorporate both carbs and protein. One of my tricks for this salad technique is to incorporate small roasted potatoes…they are WONDERFUL in green salads and replace the need for bread or pasta in a meal.

Here is one of my favorites:

Summer Salad Meal

Baby new potatoes (red)
Zucchini
Grilled Chicken Breast (cooked fresh)
Feta Cheese
Lettuce Mixture ( Cleaned and cut into bite sized pieces) Your choosing, I love red leaf, and bibb lettuce mixed)

Preheat Oven to 400 degrees
1. Boil potatoes until just fork tender, cool, cut into halves or quarters.
2. Cut zucchini into quarter sized pieces and then cut each piece in half.
3. Toss potatoes and zucchini in a couple of teaspoons of olive oil, sprinkle with a little sea salt and oregano. Cook vegetables in 400 degree oven until the outside of the potatoes look a little crispy (10-15 minutes). Remove from oven, let cool for 15 minutes.
5. Grill Chicken Breast (marinate for at least an hour in an italian dressing before grilling).

Assemble the salad in a large shallow bowl. Toss lettuce, chicken, potatoes, zucchini, feta cheese, and a few tablespoons of vinagarette….

Basic Vinagarette

(I love this recipe…so easy….nice flavor..seasoned rice vinegar has a little sugar which sweetens it up a bit).

1/2 cup extra virgin olive oil
3 TBS Seasons Rice Vinegar
Salt/Pepper
1 tsp Dijon Mustard (this keeps the vinaigrette emulsified)
1 Shallot or a couple teaspoons of chopped vidalia onion

Blend, taste, adjust taste as needed…Keep for a week in the refrigerator.

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You can e-mail me anytime at shawn@lifeatbuttercup
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