Harvest Eating

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2 Onion Burger Jam

July 19, 2015 by keith snow Leave a Comment

2 Onion Burger Jam

Here is my amazing 2 onion burger jam. This stuff rocks, makes your burger experience simple amazing. It’s a combo of two types of sweet onions that are cooked low and slow until they caramelize, then some sugar is added along with fresh Thyme and cream….

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Filed Under: BBQ & Grilling, Budget Friendly, Cookonomics, Fall, Gluten Free Recipes, Radio Recipes, Sauces & Stocks, Spreads & Dips, Spring, Summer, Vegetarian, Winter Tagged With: burger jam, condiments, onion compote, onion jam, onions

Grilled Chicken With Thai Peanut Dipping Sauce

July 18, 2015 by keith snow Leave a Comment

Grilled Chicken With Thai Peanut Dipping Sauce

Grilled chicken thighs with Thai Peanut Sauce is one of the most interesting and easy ethnic dishes to make. Perfect for entertaining, this sauce brings the WOW factor to simple foods like the skewered chicken, grilled fish or even tofu….

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Filed Under: BBQ & Grilling, Budget Friendly, Chicken & Turkey, Entree, Ethnic Recipes, Fall, Gluten Free Recipes, Low Carb, Radio Recipes, Sauces & Stocks, Spring, Summer, Winter Tagged With: grilled chicken, peanut sauce, thai peanut sauce, thai recipes

Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese

July 15, 2015 by keith snow Leave a Comment

Lacto Fermented Mustard Chive Vinaigrette With Feta Cheese

This is one of those recipes that may be a bit strange and a touch difficult to find the raw materials, that said I still think it’s worth the effort to construct. This has such an amazing flavor it will make your salads taste simple amazing. You will want more salad and that is a good thing….

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Filed Under: Budget Friendly, Canning and Preserving, Gluten Free Recipes, Low Carb, Radio Recipes, Salad, Spring, Summer, Vegetarian, Vinaigrettes Tagged With: chive vinaigrette, lacto-fermented, salad dressing, vinaigrette

296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber

June 25, 2015 by keith snow Leave a Comment

296-Cooking With Fresh Spring Peas-Ideas For A Long Time Subscriber
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On today’s show I discuss ideas for cooking with fresh spring peas. Unlike canned or frozen peas, which have their place, fresh spring peas are truly luxurious. …

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Filed Under: Blog, Entree, Gardening, Podcast, Spring Tagged With: pea soup, peas, peas recipes, recipes for peas, spring pea recipes, spring peas

Pate Brisee- Pie dough

June 22, 2015 by keith snow Leave a Comment

Pate Brisee- Pie dough

A surprisingly easy pastry or pie dough, known as a Pate Briseé. If making pie dough, add 2 tbs sugar….

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Filed Under: Baking, Budget Friendly, Cookonomics, Culinary Tips, Fall, Holiday Recipes, Radio Recipes, Season, Spring, Summer, Winter Tagged With: pie dough, pie dough from scratch, pot pie

287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI

May 14, 2015 by Chef Keith Snow Leave a Comment

287-Sesame Ginger Flank Steak w Aspragus Spears-PRAYER REQUEST FOR OMI
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On today’s show I discuss a rather simple Asian inspired dish that uses fresh spring asparagus; sesame ginger flank steak with asparagus. This is made with a wok and uses common ingredients. We love simple Asian food and this dish is no exception….

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Filed Under: 30 Minute Meals, Blog, Budget Friendly, Entree, Ethnic Recipes, Gluten Free Recipes, Spring

Pickled Red Beets

June 26, 2012 by keith snow Leave a Comment

Pickled Red Beets

Created By: Omi-Chef Snow’s Mother-In-Law
Active Time: 1 hour
Total Time: 3 hours

Description:

My mother-in-laws pickled red beets are legendary. I used to HATE pickled beets until I tried hers in 1996. I loved them so much I married her daughter just to be sure I got the recipe!! They beets are sweet with a hint of all spice, clove and mustard seed. They last forever in the pantry and are loved by all.

**NOTE** Before starting have all canning equipment and the kitchen sterilized. You’ll need: Larger canning pot, wide mouth pint jars, lids n bands, tongs, rack in the bottom of the canner. Also, it does not hurt to double the recipe for the brine so you don’t run out and because the ingredients are so inexpensive. But if doubling the bring, be sure to double the spices too otherwise bring will be much less flavorful.

Ingredients:

1/2 bushel (25 lbs) of red beets, trimmed with skin on (until they are boiled first..read below)
2 cups cider vinegar (min. 5% acidity-I use White House brand)
2 cup water
3 cups plain white sugar
1 tsp salt

Make Sachet: (A piece of cheesecloth with the following things tied up in it tightly)

1 cinnamon stick
1 tsp whole Allspice
1 tbs yellow mustard seed
1 tsp whole cloves
2 tbs celery seed

Method:

1-Bring a large pot of water to a boil, drop in while beets that have skin on and some of the stalk attached, about 2-3 inches of it. Boil until tender, pierce with a knife to determine doneness….some will be cooked before others so be patient.

2-Bring vinegar mixture to boil, add sugar and sachet, reduce to a simmer and cook for 45 minutes covered.

3-Remove beets, let cool then remove the skins and slice into 1/4 slices.

4-Pack jars with beets leaving 1 inch headspace. Pour simmering liquid in the jars leaving the 1 inch of headspace.

5-Put on your Tattler Lids

6-Process for 25 minutes in a water bath canner, remove and let cool on counter for 24 hours before placing in the pantry.

*** Please consider becoming a Harvest Eating Supporting Member, you’ll get some great products and be supporting the show, website and video production for pennies each day. Thanks For your support!***

My Best,

 

 

 

 

Chef Keith Snow
Harvest Eating
Seasonal Cooking Made Easy!

Filed Under: Blog, Budget Friendly, Canning and Preserving, Cookonomics, Gluten Free Recipes, Side dishes, Spring Tagged With: beets, canning, canning jars, pickled beets, tattler lids, water bath canning

Asparagus, Spring Onion, And Mushroom Pasta

June 8, 2012 by keith snow Leave a Comment

Asparagus, Spring Onion, And Mushroom Pasta

Delicious spring pasta with mushrooms, asparagus and spring onions. Very easy to make this…and so fun to eat!…

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Filed Under: Entree, Pasta Recipes, Spring, Summer, Vegan, Vegetarian Tagged With: asparagus, aspragus pasta, chervil, fettuccine, mushrooms, pappardelle, parsley, spring onions, vegetable broth, white wine

Green Beans with Shallots and Cream

June 8, 2012 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

Green beans really come to life with sauteed shallots and a touch of cream. Chef Keith Snow demonstrates how-to make this simple green bean dish. This is a Harvest Eating favorite!

Ingredients:

1 pounds fresh green beans, stems removed
1 half sliced shallots
1 tablespoons organic heavy cream
1 tablespoons extra virgin olive oil
1/4 cups veggie broth or chicken broth
pinch salt
pinch black pepper

Directions:

1. In a pot of heavily salted boiling water, add beans and cook for 10 minutes. Remove from water and place in ice bath to stop cooking process.
2. In a skillet over medium high heat add oil . Once hot, add shallots, cook for 1 minute, add broth and beans and cream and saute for 3 minutes.
3. Cook for a few minutes tossing beans in sauce and allowing it to reduce. Adjust seasoning with salt and pepper if needed.

Filed Under: 30 Minute Meals, Budget Friendly, Ethnic Recipes, Fall, Gluten Free Recipes, Low Carb, Side dishes, Spring, Vegetarian Tagged With: chicken broth, green beans, onion, organic heavy cream, veggie broth, video

Roasted Poblano Vinaigrette

June 5, 2012 by keith snow Leave a Comment

Roasted Poblano Vinaigrette

Created By: Chef Keith Snow
Active Time: 10 minutes
Total Time: 50 minutes (need to roast the pepper)

Description:

Make a delicious vinaigrette with a roasted poblano pepper, garlic, mustard fresh cilantro and lime juice. Perfect on grilled chicken, fish or many Mexican dishes.

Method:

Make roasted poblano pepper (toss in oil, salt and pepper, wrap loosely in foil or put in oven safe dish and toss under  450 degree broiler, broil until they are charred turning once….remove from oven, place in bowl and cover with plastic wrap to allow the to steam for 15 minutes, then cut them open, remove seeds and scrape off as much skin as possible using a knife, some skin is ok…

Ingredients:

1 large roasted poblano pepper
1 tsp dijon mustard
1 garlic clove
the juice of 1 lime
2 tbs sour cream
small bunch of washed cilantro leaves
1/2 tsp kosher salt
20 twists of fresh black pepper
3/4 cup Thoughtful Harvest Extra Virgin Olive Oil

Blend all ingredients except oil for 20 seconds, then remove top of blender while still running…drizzle in 3/4 c extra virgin olive oil slowly to form an emulsification..

Filed Under: Budget Friendly, Cookonomics, Ethnic Recipes, Gluten Free Recipes, Low Carb, Mexican Recipes, Salad, Spring, Summer, Vegetarian Tagged With: video

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