Harvest Eating

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Black Bean & Cilantro Burgers

March 9, 2010 by keith snow Leave a Comment

black bean burgers

Easy and delicious vegetarian dish with the added protein punch of black beans. Great summer time burger replacement. Kids love this one too….

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Filed Under: BBQ & Grilling, Budget Friendly, Entree, Ethnic Recipes, Mexican Recipes, Summer, Vegetarian Tagged With: black bean burgers, black beans, bread crumbs, cilantro, cornmeal, eggs, garlic clove, green bell pepper, onion

Moist Banana Nut Bread Recipe

March 1, 2010 by keith snow Leave a Comment

This simple and easy banana walnut bread recipe is moist and delicious with plenty of banana and butter flavor. Make this today….

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Filed Under: Baking, Budget Friendly, Cookonomics, Desserts, Holiday Recipes, Vegetarian Tagged With: bananas, brown sugar, eggs, organic butter, pecans, vanilla, walnuts

Scrambled Eggs & Spinach

February 8, 2010 by keith snow Leave a Comment

Scrambled Eggs w Spinach

Created By: Chef Keith Snow
Active Time: 6 minutes
Total Time: 8 minutes
Serves: 2

Description:

Eggs with spinach are fabulous for a spring or early summer brunch, quick, easy, healthy delicious.

Ingredients:

1 cup spinach leaves (organic if possible)
2 eggs, pasture raised if possible
2 tbs extra virgin olive oil
2 tbsp Gruyere cheese
2 tblsp cream or whole milk
fresh cracked black pepper to taste
kosher salt to taste
fresh chives for garnish

Directions:

1.-In a non-stick skillet over medium heat, add oil and spinach, cook until spinach wilts, about 1 minute.
2.-Add beaten eggs, cook until eggs are soft scrambled.

Chefs Note: Serve with sprouted grain toast and real butter.

Filed Under: Budget Friendly, Entree, Ethnic Recipes, Gluten Free Recipes, Low Carb, Spring, Summer, Vegetarian Tagged With: chives, eggs, gruyere cheese, spinach leaves, video, whole milk

Panettone Bread Pudding

February 3, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow
Servings: 10
Description:

This bread pudding is so simple to make. The Panettone really makes this a special dessert. Chef Keith Snow demonstrates how to make this Italian-inspired bread pudding.

1 package Panettone bread
4 large fresh eggs
3 cups whole milk
1/2 cups sugar
2 teaspoons real maple syrup

Directions:

1. Preheat oven to 325 degrees.
2. Whisk eggs and sugar together until pale yellow and well-combined. Add syrup and whisk in.
3. Add milk and continue whisking until combined. Set aside.
4. Cut up bread into large cubes, add to custard mixture, mix well to make sure the bread is very wet.
5. Place in a casserole dish and tuck in the oven for 35 minutes or until lightly brown on top.

Chef’s Note: Serve with whipped cream.

Filed Under: Desserts, Ethnic Recipes, Holiday Recipes, Winter Tagged With: dessert, eggs, maple syrup, panettone bread, video, whole milk

Gougères – Cheese Puffs

January 18, 2010 by keith snow Leave a Comment

Gougeres

Technically called gougères, these French cheese puffs are normally made by folding lots of Gruyère into choux pastry dough for fluffy, light, cheesy bites. Awesome recipe here….

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Filed Under: Appetizers, Baking, Blog, Budget Friendly, Ethnic Recipes, Holiday Recipes, Vegetarian Tagged With: asiago cheese, eggs, flour, Gougeres, parmesan, pate choux, whole milk

Broccoli Skillet Fritata

January 13, 2010 by keith snow Leave a Comment

Created By: Chef Keith Snow

Description:

Easy to make and healthy to eat.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
2 eggs, natural please!, from a local farm is best, where chickens roam free and eat a natural diet
1 tbs real butter or olive oil
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, steamed broccoli

Directions:

1. Steam broccoli and chop it up a bit.
2. Mix all the ingredients together and pour into a small non-stick skillet, with melted butter or olive oil.
3. Cook over medium heat for 2-3 minutes until set.
4. Either place in a hot oven for ten minutes or flip the frittata over, cook 2 minutes more.
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Filed Under: 30 Minute Meals, Entree, Fall, Spring, Vegetarian Tagged With: Broccoli, eggs, parmesan cheese, salsa

Black Bean & Spinach Burrito

January 13, 2010 by keith snow Leave a Comment

Created by: Chef Keith Snow

Ingredients:

1 cup baby spinach leaves (or any other green)
1 egg
1 egg white
1/4 cup tomato, diced
1/4 cup Bush’s black beans (canned – drained and rinsed)
1 tbsp grated cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla or lo-carb tortilla

Directions:

1. Pre-heat the oven to 350 degrees.
2. Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
3. Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette.

Filed Under: Entree, Ethnic Recipes, Mexican Recipes, Summer, Vegetarian Tagged With: black beans, cheddar, eggs, Mozzarella, salsa, spinach, tomato

Spinach Pasta

December 11, 2009 by keith snow 1 Comment

Created by: Chef Keith Snow

Description:

Use this recipe to treat yourself and your family and give them some nutritional spinach at the same time.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]

1 3/4 cups – All Purpose Flour
2 Eggs
1/2 cup – Organic Spinach (steamed)
1 teaspoon – Salt
1 tablespoon – Cold Water

Directions:

1. In the bowl of a food processor combine the flour and the salt.
2. Squeeze as much water from the spinach as possible and add to the flour
mixture. Process this until finely chopped
3. Add the egg and some of the water to the flour and spinach mixture to form
a dough adding the water a little at a time. The dough should be smooth
and firm not sticky. (Do not over mix)
4. Wrap the dough in plastic and refrigerate for at least 30 minutes.
5. Remove the dough from the refrigerator and roll to #2 on a pasta roller or
about 1/32 of an inch.
6. Cut into squares for filled pasta or cut into noodles. Freeze unless
using immediately.
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Filed Under: Budget Friendly, Entree, Fall, Pasta Recipes, Spring Tagged With: eggs, flour, spinach

Asparagus Mushroom Pie

December 9, 2009 by keith snow 4 Comments

Asparagus Mushroom Pie

Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
…

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Filed Under: Appetizers, Baking, Budget Friendly, Entree, Spring, Vegetarian Tagged With: asparagus, eggs, gruyere cheese, mushrooms, parmesan, ricotta cheese, thyme, white wine

Pan Fried Pork Chops

December 7, 2009 by keith snow 1 Comment

Created By: Chef Keith Snow

Description:

This dish is satisfying, crispy, luscious and full of great flavor. My mother in-law’s recipe. Its a good one. This goes great with a cabbage slaw, some pan roasted cauliflower, and a cold beer.

Ingredients:
[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
4 center cut pork chops (bone in)
1/4 cup pure or extra virgin olive oil for frying
plain or seasoned bread crumbs
garlic powder
1 tsp dried thyme (optional) place in egg batter
kosher salt & black pepper to taste
1 beaten egg
1 cup All Purpose (AP) flour

Directions:

1. Use garlic, thyme, salt and pepper to season the flour, eggs, and bread crumbs.
2. Dip the chops in flour, shake off excess, then in egg, then in the bread crumbs to completely cover the chops. (this is called using a breading station)
3. In a large cast iron skillet or similar pan heat oil to medium low heat.
4. When oil comes up to temperature place chops in pan, slowly fry them turning after about 8-10 minutes, then about 5-6 more on the flip side.
5. Make sure the oil is not too hot, otherwise the chops will burn on the outside and be raw on the inside. Cook them slowly. Very slowly.
6. Serve with pan fried potatoes, apple sauce and a vegetable for a delightful meal.
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Filed Under: Entree, Fall, Pork Recipes, Spring, Summer, Winter Tagged With: eggs, garlic, olive oil, pork chops, thyme, video

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Batch of sourdough rye has been started, grinding Batch of sourdough rye has been started, grinding flour from fresh grains which are locally raised and organic, makes amazing bread!! #baking #cake #homemade #food #dessert #foodie #foodporn #yummy #instafood #chocolate #bakery #cakes #cooking #cookies #delicious #foodphotography #cakedecorating #baker #cupcakes #bake #bread #sweet #pastry #cakesofinstagram #birthdaycake #foodstagram #love #cakestagram #desserts #bhfyp
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Elote wedge salad, whoa.. delicious! Iceberg, cila Elote wedge salad, whoa.. delicious! Iceberg, cilantro Crema, bacon, tomato, banana peppers, charred corn, grilled chicken, chili powder,cojita cheese-very refreshing salad. Black beans and tortilla strips would be great 👌👌😥😥 #mexicanfood #tacos #foodie #foodporn #food #mexico #instafood #mexican #comidamexicana #delicious #tacotuesday #foodphotography #foodstagram #taco #yummy #guacamole #burritos #burrito #foodlover #nachos #dinner #margaritas #foodblogger #instagood #mexicanrestaurant #tequila #comida #mexicanfoodporn #mexicancuisine #bhfyp
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Yum crazy in the Tree Room, new rubarb dessert .. Yum crazy in the Tree Room, new rubarb dessert .. got to try this!!😉 #dessert #food #foodporn #foodie #cake #yummy #instafood #chocolate #delicious #sweet #homemade #foodphotography #desserts #foodstagram #baking #icecream #pastry #instagood #foodblogger #love #sweets #sweettooth #dessertporn #tasty #foodlover #cakes #bakery #cookies #yum #bhfyp
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