Some of Our Favorite Recipes

Recipes using produce from growing your own garden are some of the most rewarding dishes you can server your family and friends.

Pumpkin Recipes

Spicy Beef Stew in Pumpkin Shell

Stifado, as the Greeks name their spicy beef stew, has long been a favorite of my non-Greek relatives. In this flavorful combination of soft beef, onions, tomatoes, and seasonings, pieces of pumpkin are at home, cooking gently and uninterrupted until serving time. Use 3 pounds of dried green bell onions if time is an issue. This stew may be served in a pumpkin for a holiday touch.
Cook Time 2 hrs
Total Time 2 hrs
Servings 6 people

Ingredients
  

  • 1/4 cup Tomatoe Sauce
  • 1 Cinnamon stick, small
  • 1-6 Garlic clove, chopped
  • 1 Bay leaf
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp sugar (brown)
  • 1 Tbsp unsalted butter
  • 1 tsp salt
  • 1/2 cup Red wine
  • 1/4 tsp Cumin powder
  • 2 pounds Beef for stewing
  • 2 pounds white onions( pearl onions are nice)
  • Black Pepper to taste
  • 2 Tbsp Red Wine Vinegar
  • 1 Pound Fresh Pumpkin, peeled and sliced into 1/2-inch pieces, seeds and fibers scraped (about 2 cups)
  • 1 Tbsp Currants (optional)

Instructions
 

  • In a large Dutch oven, melt the butter and oil over moderate flame. Add the meat, season with salt and pepper, and toss with the oil and butter to moisten and lightly brown.
    Onions' root and stem tips should be cut off. To protect the onions from breaking off, make a tiny X at the root end. Take the skins off the onions and place them on top. You can parboil the onions for 1 min in a big pot of boiling water to release the skins.
    Add the onions over the meat along with the mixture of wine, vinegar, sugar, tomato sauce, and garlic. Then add the cinnamon, cloves, bay leaf, currants (if using), and cumin. Bring the broth to a boil, then reduce to low heat and cover for 2 hours. Stirring is not allowed. In a small bowl, gently put the pumpkin pieces into the broth. Cover and simmer for a further hour, just until the beef is very soft.
    Also, preheat the oven to 350 degrees if presenting the stew in a pumpkin. Take out the seeds and threadlike insides of the pumpkin by cutting off the head. Simply wash and pat dry. Bake for 30 to 45 minutes, until readily punctured with a fork but not crumbling, after rubbing the exterior with vegetable oil and placing on a jelly-roll pan. Place the heated pumpkin on a dish to serve.
    Scoop a chunk of pumpkin with each dish of stew and pour the heated stew into the cooked pumpkin. This recipe serves 6 people

Rice with Style

When I have visitors, I prepare this using roughly chopped fresh fruit or even leftover veggies, like roasted squash or pumpkins. Most people like rice and a gorgeously herb-flecked dish with crisp nuts and spiciness is difficult to pass up. Sumac is an odd ingredient, but its sour, earthy flavor works nicely in this dish. You can use whatever ground spice you choose as a replacement. This rice may also be used as a filling for a small squash or pumpkin, even without the fruit and vegetables.
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • 1 cup washed uncooked wild and brown rice mixture
  • 1/2 cup cubed winter squash or pumpkin roasted
  • 1/2 teaspoon coriander powder
  • 1/4 cup chopped almonds as a garnish
  • 1/4 cup dried cranberries unsweetened
  • 1/4 cup fresh flat-leaf parsley trimmed
  • 1/4 teaspoon sumac powder
  • 2 finely sliced green onions
  • 2 teaspoons extra virgin olive oil
  • apple cider vinegar 1 teaspoon
  • Season with salt and pepper to taste.

Instructions
 

  • In a medium pot, combine the wild and brown rice. Soak the rice using one inch of cold water. Heat to a boil then reduces to a low flame and cover. Boil for 40 minutes, or till all the liquid has been absorbed. Remove the rice from the flame and set it aside for 5 minutes. With a fork, mix the rice and move it to a wide mixing bowl.
    Toss the rice with cider vinegar, dried cranberries, coriander, sumac, olive oil, roasted pumpkin or squash, green onions, salt, parsley, and pepper. To mix, gently toss everything together. Sprinkle the chopped almonds on top of the rice. Warm the dish before serving. Serves 4 people.
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BEST Pumpkin Cookies

If you want to try making and eating something different with pumpkin, then this is it! One of the BEST Fall Pumpkin Cookies that my family LOVES!!!!!
Prep Time 45 mins

Ingredients
  

  • 1 cup shortening butter
  • 1 cup sugar
  • 1 1/2 cup pumpkin(canned works fine)
  • 1 egg
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup butterscotch bits
  • 1 cup nuts
  • 1 cup raisins

FROSTING

  • 3 Tbsp butter
  • 4 tsp milk
  • 1/2 cup brown sugar
  • 1 cup confectioners sugar
  • 3/4 tsp vanilla

Instructions
 

  • Preheat oven to 375° Cream shortening and sugar; add pumpkin and egg. Combine flour,baking soda,cinnamon,and salt. Mix this into the creamed mixture. Stir in butterscotch bits, nuts and raisins. Spoon the cookie dough onto ungreased cookie sheets and bake 10-12 minutes. Makes 4 to5 dozen.
    FROSTING:
    Combine Butter, milk,and brown sugar in saucepan and cook until sugar is dissolved. Let cool, then stir in confectioners sugar and vanilla. Frost the cookies while they are hot.

Notes

Rich sweet treat that's sure to please!!!!! 

Sweet Potato Biscuits

Serve with fresh butter and ENJOY!!!
Prep Time 30 mins
Servings 18 BISCUITS

Ingredients
  

  • 1 lb Sweet Potatoes steamed or boiled
  • 1 cup water
  • 2 1/4 cup Bisquick or any biscuit mix

Instructions
 

  • Cool and peel sweet potatoes. Mix together sweet potatoes, brown sugar, Bisquick mix and water. Combine ingredients thoroughly. The mixture wil be moister than regular biscuits. Flour table. Roll biscuit mix to 1/2" thickness. Cut with a 2 1/2" cutter. Place on greased sheet pan.
    Bake in 350° preheated oven for 16-18 minutes. The moist mixture does not allow the biscuits to rise a great deal. A mindful eye should be kept on the biscuits so they do not overcook. Yields 1 1/2 dozen.
Keyword Sweet Potatoe, Biscuits, Food recipe,

Sassy Salsa

Everyone loves this recipe it's hard to keep it stocked. So each year we do our best to make more during our tomatoe and pepper harvesting. These jars of Salsa make GREAT gifts for family and friends.
Prep Time 1 hr
Cook Time 2 hrs 40 mins
Total Time 3 hrs 20 mins
Servings 10 pints

Ingredients
  

  • 20 Tomatoes peeled and quartered
  • 7 Onions (Medium) chopped
  • 2 Green Peppers (Medium) Chopped
  • 7 Jalapeno Peppers Sliced and chopped
  • 6 Sweet Bananna Peppers Sliced and chopped
  • 2 Cups Apple Cider Vinegar
  • 1/4 Cup Salt
  • 1/2 Cup Sugar
  • 2 TBSP Lemon Juice
  • 2 TBSP Dried Oregano
  • 2 TSP Ground Cumin
  • 2 Cans Tomato Paste

Instructions
 

  • In a large pot, combine the first 11 ingredients. Bring to a boil; reduce heat. Simmer uncovered for 2 hours, stirring occasionally. Stir in tomato paste. Simmer for 20 minutes, stirring frequently. Ladle the hot mixture into hot jars, leaving 1/4 inch headspace. Adjust lids. Process in boiling water bath for 20 minutes.

Notes

** When cutting and seeding hot peppers, use rubber or plastic gloves to protect your fingers. And don't touch your face.

Best Dill Pickles

This is one of the best Dill Pickle Recipes that has been handed down from my grandmother.
Prep Time 1 hr
Servings 8 Quarts

Ingredients
  

  • 1 peck Dill size cucumbers 6-7 inches long
  • 3 bunches Fresh Dill
  • 2 Large Garlic Cloves or 4 small
  • 1 Hot Pepper
  • 3 Pints Cider Vinegar
  • 1 1/2 cups Salt
  • 4 1/2 cups Boiling Water
  • 1 1/2 Tsp Powdered Alum

Instructions
 

  • Choose crisp, freshly picked cucumbers with short stem left on and wash gently in cold water. Put vinegar salt and water into a large pot for heating. Have 10 or 11 quart jars ready to fill. Place a stalk of dill in each jar and start packing your cucumbers into each jar. Put 1/8 of piece of clove garlic, 1/2 piece of clove and 2 slices of red pepper and 1/8 of the alum. Heat the vinegar and salt solutions until boiling pour over the pickles in each jar. Seal immediately and store in a cool dark place will be ready to eat in 3 or 4 weeks, the longer the better.

Fresh Potpourri

Make Potpourii from drying flowers from your garden.

Instructions

  • Collect a variety of flowers from your garden in an assortment of colors throughout the season hanging them or laying them out to dry. The best time to cut Most of the long-lasting scent of potpourri doesn't come from the flower petals themselves but from the delightful essential oils that you can purchase from gift and craft stores. Essential oils today cover a wide range of delightful fragrances. The dried flower petals from your garden can be scented to smell like rose, lavender, jasmine, or any fragrance you like by putting a few drops of oil on your dried-flower mixture and stirring gently. Then seal the mixture in a jar or plastic container until ready to use. However, it's best to let it rest for several days before taking out a scoop so the mixture mingles together. Look for some nice decorative bowls to display your lovely creation in and give your living spaces the most delightful aroma. Refresh your potpourri with the essentials as needed. Also, your potpourri will make wonderful gifts for family and friends.

Shrimp and Avocado Salad

A deligthful salad.

Ingredients
  

  • 1 Head of Romain lettuce torn
  • 1/2 Cucumber, sliced
  • 1 Tomato, sliced
  • 1 Small onion, chopped
  • 1/2 cup Mozellrella, cubed or shredded
  • 1 Avocado, sliced
  • Cooked Shrimp or meat of choice

Instructions
 

  • Combine all the ingredients and toss gently with Italian Dressing and Serve.

Good Food Starts with...

Good SEEDS!