Sunday, March 30, 2008

Farmhouse Barley Soup...

Hello everyone! I hope this
finds you all happy and well.
As I said in an earlier post-things
have been hectic. My Grandma
fell and broke her hip & her
wrist. She is doing okay.

Do you need a quick & hearty soup recipe?
Something that is wholesome and healthy??
Well, try my
Farmhouse Barley Soup!

Check out the list of ingredients and then get up and gather them up!

1/2 pound extra lean ground beef
1/2 cup chopped onion
1 clove garlic
5 cups water
1 14-1/2 oz can stewed or diced tomatoes
5 teaspoons beef base
3/4 cup quick Barley
1/2 cup chopped celery
1/2 chopped carrots
1 9-oz frozen mixed vegetables
In a dutch oven brown meat, add onions, garlic, celery and carrots.
Cook until tender. Stir in remaining ingredients
except for frozen veggies. Simmer for 10 minutes.
Add frozen vegetables and cook until tender.
Additional water may be added if soup
gets too thick after standing.
Make yourself a nice salad and cut
up some crusty fench bread - sit
down and have a nice steaming bowl of
Farmhouse Barley Soup!
That's what's for supper in
Farmchick's kitchen tonight!
Thanks for visiting my kitchen!



Thursday, March 27, 2008


I just had to write a quick post to let you know I am still here.
I normally post at least everyother day but things
in Farmchick's kitchen have been very hectic.

Since I can't load any new pictures into my computer
(because my camera is on the fritz)
I thought I would dig around in my files and find
a farm picture to show you all.
This picture is taken from my back deck.
It is a livestock shed that sometimes
holds cows, sheep and goats! Don't
you love the beautiful sky? That is
one thing about our great state...
we have BEAUTIFUL sunsets. It
is wonderful to sit on our deck and
watch the night sky. Of course,
in the summer you must have
a cintronella candle and plenty of
moquito spray!
Thank you all for stopping by.



Sunday, March 23, 2008

Happy Easter to You All!

I hope you all have a wonderful Easter.
We are going to church and then having
family here for Easter Dinner.


Friday, March 21, 2008

FUN food for KIDS Friday!

First off, I am very upset because something is not working
right with my camera. I had pictures taken step by step for
this post but in the end I only have one picture to show you.
If I get it up and running I will post the other pictures but for
now we will just go with the finished project.


If your kids like hotdogs then they will love this.
These hotdogs are GREAT for birthday parties.
They are a FUN food! :)
All you need are hotdogs and breadstick dough.
I have made the dough from scratch but today
I am using the refrigerated breadstick dough.
Works great for a quick meal.
(The kind in a tube.)

Unroll the breadstick dough.
Put a hotdog on top of it
at one end and start rolling.
Keep rolling until all the
dough is wrapped around
the hotdog. That's it folks!

Now, put the rolled hotdogs
on an ungreased baking sheet.
Pop them in the oven at about
350 degrees and bake until
the breadstick dough is golden
brown. Now, serve just like
you would a hotdog and bun.
Serve with an apple and some
cut up veggies. You're kids
will love them!

Wishing you



Wednesday, March 19, 2008

Rhubarb season is coming up here!

In anticipation of my rhubarb coming up soon. (hopefully) I decided to dig through my freezer and pull out my LAST bag of rhubarb. Today, I am going to make
Rhubarb Lemon Muffins
they are delightful! What do I need you ask.
Here is the list of ingredients that you will need:
2 cups all-purpose flour
1 cup plus 3 tablespoons sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
2 eggs
1 teaspoon lemon extract
1/2 cup buttermilk
1/4 cup canola oil
1-3/4 cup rhubarb
In a large bowl, combine the flour, 1 cup sugar, baking powder,
salt, ginger and cinnamon. In another bowl, combine the eggs, buttermilk, oil and
lemon extract.
Stir into dry ingredients just until moistened. Fold in the rhubarb.

Fill paper-lined muffin cups two-thirds full. Sprinkle tops sugar.
Bake at 375 degreesfor 20-25
minutes or until a toothpickcomes out clean. Cool for 5 minutes
before removing from pan to a wire rack.

Now, peel away the paper and enjoy with a
cup of coffee or a cold glass of milk.

Rhubarb Lemon Muffins

That's what's for snack in

Farmchick's kitchen

today! Until next time....



Friday, March 14, 2008

Spareribs....there will be none to spare! :)

Tender Spareribs with a sweet yet spicey sauce. These ribs will have everyone coming back for more. All you need:
Spareribs of course
kosher salt
Cracked pepper
B-B-Q sauce (I make my own and some day I will share the recipe with you)

Put the ribs in a big kettle of boiling water. I like to do this for several reasons. One, it really makes the meat tender and two, I think it gets rid of some of the fat. I don't like really rich meat. Boil the meat for about 30 minutes. Take out the ribs and place them on a cooking sheet covered with tinfoil. (less cleanup that way)

Sprinkle a little kosher salt and cracked pepper on both sides of the ribs.
Using a brush paint the sauce on both sides of the ribs. Put in the oven for about 15 minutes at 300 degrees. Take them out and paint both sides again. Bake 15 mintues. Repeat the painting and baking steps two more times. Watch them carefully and turn down the temp. if they start to burn. (I think a bit burned in spots is good) That's it folks! Serve your ribs with a nice lettuce salad, a side of Patchwork rice (see recipe above) and you will have one happy family! Enjoy. Spareribs with sweet & spicey bbq sauce--that's what's for supper in farmchick's kitchen!



Wednesday, March 12, 2008

Patchwork Rice-A farmhouse side dish!

Patchwork Rice not only tastes great it looks great too with all the different colors of vegetables that you add. It is a great side dish. All you need:

3 Tablespoons canola
1 onion
4 oz. can of sliced mushrooms, drain it
Approximately 2-3 cups of assorted vegetables. Today I am using carrots, celery.
12 oz long grain and wild rice
4 cups beef or chicken broth

First off chop your veggies.

Pour your canola oil in a large saucepan and then saute onion until it is translucent. Add mushrooms and other veggies, saute until tender. Add rice and stir in broth, grind a little pepper in also. Stir well. Bring to a boil, cover and reduce heat. Simmer until broth is absorbed, 20-25 minutes.

Patchwork Rice....that's what's for supper in Farmchick's kitchen tonight! Enjoy. On Friday I will post the ribs I made to go with the rice. Come back and visit me soon! I love comments so please do!!



Friday, March 7, 2008

A very simple fruit salad!

Fruit Salad
If you want something quick and healthy that your kids will eat....try this! You can use any fruit you like but the listed ingredients are what I used today. All you need:
1 large can fruit cocktail (sugar free or light syrup)
1 large can mandarin oranges
3 bananas
2 apples (one red one green)
1 - 6 oz. Peach Yoplait light yogurt (use whatever flavor you have on hand)
1 tablespoon lemon or lime juice
1 packet splenda if you want it sweeter
All you do is open all the cans, slice the apples and bananas and dump into a bowl. Pour the yogurt and lemon juice on top and gently toss with the fruit. You're done and your family will enjoy it and it's good for them too! If you want to make it for a special ocassion you can add toasted coconut and some small marshmellows. That will make it more fun but not as healthy! Either's great! Fruit salad....yumy, yummy!
Until next time--


Tuesday, March 4, 2008

Chicken Drumsticks or should I say YUMsticks!

Hello everyone. Sorry it has been awhile since I last posted. I usually try to post at LEAST every other day. We have been gone though.

Today these YUMsticks can be catorgorized under FOODS KIDS LOVE. Our little farmers LOVE drumsticks. They are simple to make and are tasty too! All you need:

1/3 cup Italian-style bread crumbs
1/3 cup grated Parmesan cheese
1/8 tsp. cracker pepper
8 chicken drumsticks
1/3 cup plain yogurt

Preheat the oven to 375 degrees and lightly spray a baking sheet.

In a shallow dish or pie plate, mix together the bread crumbs, Parmesan cheese, and pepper. Using a pastry brush, carefully coat each drumstick with the plain yogurt.

Roll each one in the bread crumb mixture until it is evenly coated. Arrange the drumsticks on the prepared sheet and bake for about sixty minutes or until the juices run clear when the meat is pierced with a fork.

That's it folks! Your kids big and small will love them. They are great cold too and fit perfectly in your kids lunch box. That's what's for supper in Farmchick's kitchen tonight!