CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM
Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from the long 7 foot vines. Here it is, late September in the year 2007 and we have enough beans to supply the lima bean population for the next two years. This recipe is NOT about lima beans though. We do however; have tomatoes. But this isn't a recipe about tomatoes either, sure--feel free to chuck a tomato into this dip, but certainly not a necessity. How much fun can you envision when throwing this together first thing on a Saturday or Sunday morning and enjoy relaxing at night during a cool spell and sit by your honey, your dog, your cat, your hamster, your ant house. Just pick up some old bread and make bread sticks if you have to, or those old tortilla chips sitting right there in back of your snack cupboard. Add pinto beans if you want, you can even add lima beans to the dip if you are so inclined. Just feast, just feel the moment, just enjoy the art of eating. Relish the moment like you've never relished it before.
Provided by Andi Longmeadow Farm
Categories Beans
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
- Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
- Cover; cook for 4 hours low, 2 hours on high.
- Top with all the wonderful toppings.
- Scoop with variety of scoopers.
- I personally add way more spice to mine, but you do what suits you!
YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM
You are never too old to learn new tricks. Sometimes I must appear as a gentle dog, I go along thinking that I can and will do some recipes that same ol' way, day after day, week after week. You know, you've probably been there yourself. One recent holiday, the statement turned out to be the truest statement that I have come to know. Well one of many true statements I have come to know....anyway, jumping back into the story.....I was buzzing along like a honey bee running back to the old bee hive stuck up inside the old shed, and blow me down with a piece of paper towel, I forgot to steam the shrimp! Our guests would soon be arriving, and they expected.....well....food. And lots of it too. All four burners were covered with various foods whistling away, and the oven was packed up like the attic after Christmas. I had 2 pounds of fresh shrimp that I had purchased the day before to be made....today! Was wondering for a moment what I should do. I could sit on them as a mother hen who is warming the underside her great berth, or, I could use the microwave. Nah. No. Nada. Not gonna do this. I don't want the shrimp to be like an old farm tire that has lost its usefulness. Ok. well, I'll try it. Holy confetti. Jumping Joe Flat. It worked! Euphoria set upon the house that stood on Longmeadow Farm and people started smacking their lips, yelping, and a joyous uproar could be heard from the house that special Holiday eve. Now, don't go saying you can't microwave shrimp, cause this might make you change your mind.
Provided by Andi Longmeadow Farm
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using.
- Add extra ingredients if needed/seasonings.
- Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals.
- Take out shrimp and set on top of crackers, add extra seasonings, and devour.
Nutrition Facts : Calories 171.4, Fat 7.7, SaturatedFat 4, Cholesterol 188.1, Sodium 209.3, Carbohydrate 1, Protein 23.1
BROWNIE MUFFINS THAT YOU WOULDN'T EXPECT TO BE GOOD!
Longmeadow Farm is trying something new. I feel inspired to make a nice warm treat, one that is a little less caloric but still captures that down on the farm taste. This recipe was adapted from a blog "Culinary Adventures" and since I had some canned pumpkin in the old pantry, I considered, and pondered and thought what the heck! After all, I don't need to be looking like one of our beautiful cows, "Flossy" as she is about ready to calve. And besides, it would be nice to fit into a smaller size overalls for the farm chores. Please note, my oven bakes these in exactly 15 minutes. I also have a pizza stone that stays put in the oven all the time, and radiates the heat a bit more. However; you may have to adjust baking times up or down depending on the accuracy of your oven. Most people are stating the 18 minute mark. I use the toothpick method of sticking it in the middle of the muffin to check for doneness. If it comes out clean, then your in business. Also note: I make these now for my vegan son, using a cake mix that is only soy and wheat based and a special dark chocolate that does not contain any dairy or eggs as well. For fun and frolic, I give em' a boost of sprinkled powdered sugar on the top.
Provided by Andi Longmeadow Farm
Categories Bar Cookie
Time 23m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Mix all three ingredients completely together.
- I use my stand mixer and really mix it well.
- It's important to remember this will be very thick and you may ponder about this, but really it's okay.
- Scoop into sprayed muffin tins with a small iced tea spoon.
- Bake at 350 for around 15-18 minutes.
Nutrition Facts : Calories 173.1, Fat 7.3, SaturatedFat 2.6, Sodium 235.6, Carbohydrate 28.3, Fiber 1.4, Sugar 16.4, Protein 2.3
THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM
These smart little shrimp marry with the cannelloni bean to produce a delicate, but simply the most tummy pleasant quick pick me up you might ever want. As the North wind starts biting into us during the winter, I just pop this little dandy into a pot and saute' together. Delightfully fun to bubble away in your pot, adding each layers, and building on a power taste that gives you incline to sip right off the wooden spoon. I use fresh basil, which, melts down to a nice mixture, coupling with the warmed tomatoes, chilies, and lemon bring the dish right around the mountain top. This will give you some kick in your step, a whistle in you whistle, and make the dogs come home. Enjoy with a warm glass of Apple Cider and you will have a marriage made in heaven too.
Provided by Andi Longmeadow Farm
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an hour. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
- Heat 1 tablespoon of oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.
- In the same large skillet fry the pancetta until some of the fat is rendered. Remove pancetta, set aside. Add olive oil measuring up to 1 tablespoon in pan adding onion, cooking for 3 minutes, until translucent. Add garlic clove and cook for 20 seconds on medium heat.
- Add seasoning ingredients, including pancetta.
- Add the Serrano Chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 5 minutes, (the tomatoes will be warmed, the basil and seasonings will be married together).
- Stir in the shrimp.
- Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
- Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp/tomato mixture (you use as much as you want.
- Some people just take the shrimp out of the tomato mixture and sit them proudly on top of the beans, or some people like to float the beans, shrimp, and tomato mixture in a bowl.
- You decide, but devour piping hot!
- Oh yes, and let those dogs inside, they will be wanting to lick your plate clean.
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