Watership Down Kitchen

  When the summer heat and turned to pouring rain, nothing beats a hearty beef and veggie casserole after teaching voice and farm chores. The veggies I used were what I had at hand, but I could see easy substitutions for bell pepper, corn and peas, for example. Ingredients : 1 pound ground beef 1 cup sliced mushrooms 1 cup broccoli 1 cup sliced carrots 2 onions, sliced 3 Yukon gold potatoes, sliced 2 cloves garlic, minced 1 can biscuits 1/2 cup mozzarella cheese 2 tablespoons Worcestershire sauce 2 tablespoons Balsamic vinegar 1 tablespoon Dijon mustard 1 cup chicken broth 1 teaspoon paprika 1 teaspoon cayenne salt, pepper, butter, oil Method : In a large skillet on medium high heat, add oil to coat the pan and potatoes. Cook until browned on all sides and slightly soft. Add onions; cook until translucent, about 4 minutes. Add 1/2 teaspoon each paprika and cayenne and salt and pepper to taste and cook for about a minute. Add the broccoli and carrots and add a lid to the pan, Steam for

I first posted this recipe in 2017; it's a special recipe to me because my grandmother Mimi taught it to me. It has almost been a year since she passed on, and this is my first time making it since then. My horses, Sven and Cowboy, moved home today and I wanted to make something special to celebrate (and reward my husband for all his hard work around the farm). I miss Mimi, but making her food makes me feel like she is still with me. She loved animals, and would have gotten a kick out of my growing farm-life.  Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of butter, softened 1 teaspoon vanilla 1 teaspoon almond extract 1 14 ounce can of blueberry pie filling (suggested variations: cherry, apple, pineapple, strawberry, peach) Powdered sugar, for serving Method : Preheat your oven to 350 degrees. Prepare a 9 by 13 inch pan with Baker’s Joy. Set aside. Cream together the butter and sugar until fluffy. Add the eggs one at a time, allowing each egg

 Forgive the title; consider it a bad pun. But really, who doesn't love a sloppy Joe? This version is slightly more grown up, with a kick of spice and more vegetables. Ingredients : 1 pound ground beef 2 onions, diced 3 cloves garlic, minced 1 carrot, shredded 8 ounces sliced mushrooms 8 ounces tomato sauce 1 tablespoon mustard 2 teaspoons Worcestershire sauce 2 teaspoons balsamic vinegar 1 teaspoon smoked paprika 2 teaspoons Dijon mustard Cayenne to taste Red pepper flakes to taste salt, pepper, oil Sourdough, toasted Method: In a medium saucepan over medium heat, add the onions, carrots, and mushrooms with 1 tablespoon oil Cook until the onions are translucent, about 10 minutes. Add 1 teaspoon salt, paprika, cayenne and red pepper flakes to taste, and the garlic; cook about 1 minute, until fragrant. Remove the vegetables to a bowl and set aside.  Add the ground beef; break apart with wooden spoon. Cook until no longer pink and the meat is slightly browned. Add back the veggies an

 Looking to switch up your chicken piccata and pasta? Swap the protein and the carbs but keep the method and the seasonings, baby! Ingredients: 2 potatoes 1 tablespoon Italian seasoning 1 lemon bunch parsley 8 ounces salmon filets 1 tablespoon capers 2 minced garlic cloves oil, salt, pepper, butter Method : Preheat oven to 450 degrees F. Scrub potatoes; cut into 1-inch pieces. On a rimmed baking sheet, toss potatoes with 1 tablespoon oil and 1 tablespoon Italian seasoning; season with salt and pepper. Roast on lower oven rack until deeply browned and tender, stirring halfway through. Meanwhile, finely chop 2 garlic cloves . Finely grate half of the lemon zest and squeeze 1 tablespoon juice, keeping separate. Pick parsley leaves from stems and finely chop; discard stems. Pat salmon dry. Season all over with salt and pepper. Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat. Reduce heat to medium; add salmon, skin-side down. Firmly press each filet with back of a s

 Healthy, warm, comforting stews- who can say no to them when the temperatures are in the single digits? Ingredients : olive oil, salt, pepper, sugar 14.5 ounce can whole peeled tomatoes 1 eggplant 1 zucchini 2 Mediterranean pitas  2 teaspoons dried oregano 1/4 cup feta Methods : Roughly chop tomatoes directly in can using kitchen scissors. Trim ends from eggplant and cut into 3/4 inch pieces. Cut zucchini into 1⁄2-inch pieces. Finely chop  garlic. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add pita, one at a time; fry until golden-brown. Transfer to a plate and sprinkle with a pinch each of salt and oregano. Cover with a clean kitchen towel or foil to keep warm. Heat 3 tablespoons oil in same skillet over medium-high. Add zucchini and eggplant; cook, stirring occasionally, until golden- brown. To skillet with veggies, add chopped garlic and  oregano. Cook, stirring, until fragrant, about 30 seconds. Add tomatoes, 1⁄4 cup water , and a pinch of sugar. Bring to a

  Let's just say, this dish has me at sweet potatoes. Glaze them with miso?! Yes.  Ingredients: 1 sweet potato 4 ounces snow peas 6 ounces white quinoa 1 tablespoon miso paste 1 tablespoon gochujang  1 bag radishes sugar, salt, pepper, vinegar, oil Method : Preheat oven to 425 degrees F. Scrub sweet potato, then cut into 1⁄2-inch thick rounds. Toss on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast until tender, about 20 minutes. Remove from oven and switch oven to broil. Meanwhile, bring 4 cups salted water to a boil in a medium pot. Trim stem ends from snow peas, then halve crosswise. Add to boiling water and cook until bright green and crisp tender. Drain, rinse with cold water, and drain well again. Set aside. In same saucepan, combine quinoa, 1 cup water, and 1 teaspoon salt . Bring to a boil. Cover, reduce heat to medium-low, and cook until tender and water is absorbed. Keep covered off heat until ready to serve. In a medium bowl, whisk miso