More Baby Food Recipes

I've been experimenting in my kitchen with homemade baby foods. I decided before Caston was born that I wanted to make his food, but didn't know how fun it would be! And I've had a lot of response for me to post more on the subject and more recipes.

All you really need is a food processor or food mill, ice cube trays and a little bit of creativity!


I read about how good salmon is for babies because of the natural DHA and Omega 3 fatty acids in the tasty fish, so I thought how could I incorporate it in a baby food.


Sweet potatoes, olive oil and a few other ingredients make this baby food very tasty! I taste test all Caston's homemade foods. If I wouldn't eat it (and I'm not a picky eater) I won't feed it to him! I've tasted the prepared foods in the jars- NO Thank You- I'll pass on that!


Don't be afraid to put in some seasonings in your homemade baby foods as well. Just as long as you don't include sugar or salt in the food.


The older your baby gets the less finely pureed the food will become. Follow your babies reaction though- all babies are different and are ready for chunkier and more dense foods at different times. By the time most babies are 8 months old they can have some table food that the family eats, like potatoes, beans, carrots, cottage cheese (which Caston loves), yogurt (we buy YoBaby- it's easier on their bellies), and many other items. See more here.


Try to buy vegetables that are in season and local. Much of the produce we buy in stores is at least 14 days old by the time your purchase it in the stores and has traveled over 1,500 miles from farm to the store. If you can't find it local and fresh- choose frozen.

When pureeing foods, reserve the water the vegetables or fruit was cooked in to add back a little in the puree to mix easier. The water holds many of the nutrients your baby needs.

Also, just because you don't like something doesn't mean your baby won't. Be adventurous when making baby's food- he/she will thank you!

Here are some of the recipes that Caston loves (and they are mommy approved as well):


Fancy Salmon
2 (3 oz) salmon filets, poached and fully cooked
2 medium sweet potatoes, peeled and chopped
2 medium white potatoes, peeled and chopped
1 tsp olive oil
1 tsp. onion powder


Cook salmon fully and set aside. Boil potatoes until soft. Combine all ingredients in a food processor and puree to desired texture.


Asparagus Delight
1 lb. of fresh asparagus, trimmed
1 head of fresh broccoli, cut
1 tsp. olive oil
1 clove of garlic
1/2 tsp. onion powder

After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.


Spinach and Cauliflower Oh My
1 lb of spinach leaves (or use 1 bag of frozen spinach), cooked
1 head of cauliflower, steamed
1 clove of garlic
2 apples, peeled and cooked

Place all cooked items in a food processor and puree.

Red Cabbage Fun
2 apples, peeled and sliced
1 1/2 cups of red cabbage
3 T. of golden raisins
1 tsp. olive oil
1/2 cup water

Place all ingredients in a pan and boil for 10 minutes and then puree.

Berry Bounty
1 cup of blueberries
1 cup of blackberries
1 cup of strawberries
2 bananas


Simmer the berries in water for 6 minutes, then strain. Place berries and bananas in food processor and puree. When you serve this, you might have to add some cereal to thicken it up. Cereal is great to thicken up fruit purees.

Tomato Cucumber Salad

Tomatoes are here....finally! Everything is ripe and ready for the picking and I couldn't be more excited. I'm like a kid in the candy store during this time of the year, so says my husband. I wait all winter for that first taste of a vine ripened tomato and when it arrives- life couldn't be more sweet.

I was at the farm earlier this week and mom and I were busy in the kitchen cooking dinner and I told her I would make the salad. We had just come up from picking produce from the massive garden my parents grow each year.

Grabbed a bowl and started throwing in a few Cherokee Purple Tomatoes, cucumbers, onions and some seasonings. What was created was my ultimate favorite summer salad- made with truly fresh and local ingredients- straight from my family's farm. (Ahhh, life is so sweet!)

If you've never eaten a tomato cucumber salad, you're missing out. I would make a dinner out of this salad last summer, while pregnant with our son Caston. And, the best part is this is a healthy meal you can feel good about.

Be sure and stop in at the farmers' market to pick up your ingredients. Try and choose small cucumbers- as they are so much tastier when picked young. Enjoy!

Tomato Cucumber Salad

by Lane

3 small cucumbers, sliced

2 -3 medium tomatoes, cut in chunks
1 med. red onion, sliced
1 green pepper, sliced in rings
1/4 c. oil
1/4 c. vinegar
2 tbsp. sugar

Dash of pepper
1/2 cup feta cheese, optional
1/2 tsp. basil
1 tsp. garlic, minced

Combine all ingredients and chill. Serve cold.

Guacamole Anyone

When I was pregnant with Caston there was one food and one food alone that cured my carvings- Mexican!

I wanted it all....chips and dip, tacos, burritos, enchiladas....but mostly guacamole!

Guacamole is very simple to make too. We usually have avocados laying around the kitchen as well (did you know that avocados are very good for your health)! Doctors even believe that avocados are a cancer fighter....so eat up!

Here's my simple guacamole recipe that will suit your fancy!

Kick-Up Guacamole

3 medium avocados, very ripe

1 shallot, minced

1 small jalapeno chili, seeded and minced

2 garlic cloves, minced

1/3 cup cilantro, chopped

1/4 cup lime juice, fresh

1/2 tsp. lime zest

1 T. olive oil

1 tsp. salt

Place avocados and lime juice in bowl and mash with a fork, lightly. Stir in the rest of the ingredients and serve with chips!

(PHOTO: Caston turned 5 months recently...this was a couple days after his 5 month birthday!)

Winter Squash Soup

The weather has been extra oridnary this year- we have seen so much snow and bitterly soup wind chills here in Missouri.

(PHOTO: Here's a view from our back porch this past snow storm...it's like a winter wonderland. So thankful to live in the country.)

My advice on to how to tackle cold weather- warm up with a cup of soup! That's what my mother used to say when I woudl come in from building snowmen or doing chores on the farm with dad.

I'm done to my last couple of garden grown Butternut Squash. (I know how sad.) I grow a lot of winter veggies in my garden to last me at least part way through the winter months.

We grow a lot of our own food at the McConnell and Baldwin houses- farm raised beef, an assortment of vegetables and berries...and if we don't grow it, we buy it local when possible.

It's nice knowing where my food comes from and how it was raised. Plus, it just makes you feel better knowing you are supporting your local Missouri farmers!

Hope you enjoy this winter soup recipe as much as my family does!

Butternut Squash Soup
2 tbs. butter
1 onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 butternut squash, peeled, seeded, and diced
3 cans (14.5 oz. each) chicken broth
½ c. honey
½ tsp. dried thyme leaves, crushed
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.

Another State Fair Down

I apologize for the blog not being updated for awhile. Each year during this time I sorta blank out because of the Missouri State Fair. We just got back today from the fair and I am so thankful for another fair to be done.

At the fair I help organize and run the Missouri State Fair Farmers' Market, which takes a lot of work and time. Plus, this year we added local food cooking demos to the area. I conducted 7 cooking demos and they went very well. I'm amazed how each time a do one it gets easier and easier.

We had both professional and amateur chefs and all demos were very well attended. Missouri Farmer Today had a nice article about the area, as well as a tv report from KOMU TV.

One of the four different recipes I demonstrated was a very quick and simple recipe for what I call "dressed-up tomatoes." This is how we like to eat tomatoes at our house. I coudl actually make a dinner out of eating tomatoes and veggies!

Dress-Up Tomatoes

By Lane

3-4 different heirloom tomatoes, sliced

feta cheese, herb flavored

balsamic vinegar

basil leaves, chopped

kosher salt

On a tray, plate your tomato slices. Sprinkle with a little kosher salt, drizzle with balsamic vinegar and sprinkle with feta cheese and fresh basil.

* This is a very easy way to add some zing to a simple plate of tomatoes.

Missouri State Fair Will Bring Local Produce from the Farm to the Fork

The Missouri State Fair is right around the corner and I’ve been gearing up for some of the local food cooking demos that I will be conducting at the fair. Both professional and amateur chefs will putting on daily local foods cooking demonstrations centered on using local foods and simple fresh ingredients.

I wanted to make sure my recipes were simple and really made local foods the main component of the recipe. Here are the two recipes I will be performing at the fair.

Localvore’s Tomato Sandwich
By Lane McConnell, Missouri Department of Agriculture

1 large loaf ciabatta (local bread)
Herb Vinaigrette, below
2 large ripe, local heirloom tomatoes
1 large local yellow or red bell pepper, roasted, peeled and quartered
4 ounces of fresh local goat cheese
Sea salt and freshly ground pepper

Herb Vinaigrette
¼ cup local basil leaves
1 tablespoon chopped local parsley
1 small local garlic clove, minced
1/3 cup extra virgin olive oil
4 teaspoons aged red wine vinegar
Sea salt and freshly ground pepper

Slice the top third off the loaf of bread and set it aside. Pull out the inside (use to make bread crumbs for a later date). Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper and cheese. Bathe each layer with more dressing and season with salt and pepper.

Add the top, press down, the cut into quarters or sixths. This recipe packs well if wrapped up tightly.

Melon Salad with Thai Basil
Thai Basil
By Lane McConnell, Missouri Department of Agriculture

1 large shallot, finely diced
Seas salt and freshly ground pepper
1 cup cilantro
Juice and zest of 2 limes
1/3 cup Thai basil leaves
¼ cup mint leaves
1 jalapeno chile, finely diced
1 teaspoon minced ginger
1 small garlic clove, minced
1 Tablespoon olive oil
1 ½ to 2 pounds melon (honeydew, watermelon, cantaloupe), chilled
1 bunch arugula

Put shallot in bowl with lime juice, zest and ¼ teaspoon salt. Chop the herbs and add them to bowl along with the chile, ginger, garlic and oil. Stir and taste for salt.

Halve the melon, remove the seeds and cut into wedges. Slice off the skins, then cut the melon diagonally into bite sizes pieces or into very small cubes, as you prefer.

Pour the dressing over the melon and toss well. Season with pepper. Arrange the greens on small plates and spoon the melon into the center. If the melons are extra sweet, add as extra lime wedge to each plate. Garnish with the purple tipped Thai basil leaves.

Lamb Chops with a Side of Banana Peppers

One of the best things about being pregnant is indulging in all sorts of foods. Last week while we were on vacation in South Carolina/Georgia some of the sampling of foods I had were Hilton Head’s World famous Crab Cakes with a Lemon Dill Sauce at Conroy’s, Stuffed Grouper at Red Fish or the delectable Citrus Glazed Salmon at Topsider in Harbor Town. The weather on the east coast was just about as hot as the blazing hot temps in Missouri- but we didn’t mind- for we had miles of white sandy beaches to cool off.

(PHOTO: On the beach at Hilton Head, South Carolina)

When we returned to Missouri on Friday night the temps hadn’t broke and we awoke Saturday morning to a garden full of fresh peppers (banana and jalapeno). My husband decided to find some new recipes for banana peppers by doing some research on the internet- because you can only eat grilled peppers so many times.

While he was searching he also found a really great lamb chop recipe as well. Add in a side of grilled zucchini and it was a terrific meal. Who doesn’t love a great man in the kitchen!

Feta Stuffed Banana Peppers
Adapted from www.chowhound.chow.com

5 large banana peppers, tops off and seeded
Salt
Pepper
Olive Oil
Feta Cheese or Goat Cheese

In a zip lock bag add salt, pepper and a little olive oil. Place cleaned peppers in bag and seal. Coat the peppers with mixture and remove from bag. Grill peppers on medium-high heat (with cover shut) for about 5 minutes on each side. Take off the grill and stuff with feta cheese (we used garlic feta) and place peppers back on grill and grill for another 2 minutes until cheese is melted.

Lamb Chop Marinade
From Cooks.com

¼ c. vegetable oil
2 T. soy sauce
2 cloves of garlic, peeled and pressed
1 T. ginger
1 T. rosemary
1 T. lemon juice
¼ c. Djon mustard
8 lamb chops

Brush marinade liberally on all sides and let sit overnight in the refrigerator. The next day let the meat come to room temp. Cook on grill 3-4 minutes per side (this all depends on the thickness of the meat).

Steamed Sesame Vegetable Medley

This basic recipe works for almost any fresh veggies. You can cook them in the same steamer basket, adding the more tender produce as the cooking progresses. Steaming times given here are approximate, due to variations of vegetable piece size and pot choice. Of course, amount of doneness is up to you, so take a bite now and then during cooking time to test for your desired consistency. Serve over hot quinoa or brown rice.

Steamed Sesame Vegetable Medley
From What to Expect.com

Sesame Sauce:
1 tsp rice vinegar
1 tsp reduced-sodium soy sauce
1 tsp sesame oil
½ tsp Asian sesame oil
1 Tbsp sesame seeds

Vegetables:
1 stalk broccoli
1 cup baby carrots
½ cup snow peas or green beans

For sauce: In medium bowl, combine vinegar and soy sauce. Whisk in oils until combined.

For broccoli: Trim stalk into florets; cut florets in half vertically. Steam over boiling water, covered, for 8 minutes or until crisp-tender. For carrots: Steam, covered, over boiling water for 5 minutes or until they just yield to the tip of a knife. For snow peas: Steam, covered, over boiling water for 1 minute or until crisp-tender. For beans: Halve beans. Steam, covered, over boiling water for 8 minutes or until crisp-tender.

In large bowl, toss vegetables with sauce until combined. Garnish with sesame seeds. Serve hot over quinoa or brown rice.

Serves 1.

Make ahead: Vegetables can be steamed 1 day ahead. Refrigerate, covered. Warm before serving. Sauce can be made 3 days ahead. Stir before using. Add sesame seeds just before serving.

Morel Mushrooms…More for the Taking

I have found the draw back to being pregnant- not being able to eat morel mushrooms.

I used to go mushroom hunting every spring with my dad in search of the biggest morel mushroom bag one could find. I never ate morels as a kid or even as a young adult- but after I entered college I became more of an adventurous eater.

The appearance of morels varies from year to year, depending on the timing of spring weather, soil temperature and moisture. Many days of warm temperatures following a rain may trigger the emergence of morels.

I didn’t go mushroom hunting – but I did buy some beautiful morels this past Saturday at my area Cole County Farmers’ Market. My husband was talking to a few of the vendors at the market while I was finishing up some shopping and I came back with some mushrooms and said, “I can’t wait to fry these up tonight.”

I then found that I would not be enjoying in these delicate shrooms- as I was informed by both my husband and a farmer that us pregnant women shouldn’t eat them. I thought they were saying that at first- just so my husband could have more for the eating- but then found out from a friend that it was true. (Thanks Lubbering)

But, the morels didn’t go to waste- I still cooked them up and my husband ate every single one of them!

If you’ve never tried morels before here is a quick easy recipe for the beginner.

Fried Morels
By Lane

8-10 morels, cleaned and cut longwise in half
1 cup flour
1 tsp salt
½ tsp. pepper
½ tsp paprika
¼ tsp parsley
Butter, for greasing sauté pan

Melt butter in pan over medium heat. In a small bowl mix flour, salt, pepper, paprika and parsley. Dip the already moist morels in the flour and press mixture onto the mushrooms. Drop into pan.

Cook until golden brown, turning only once.

Grilled Asparagus

Spring is one of my favorite times of the year for many reasons…smells of cut grass, tulips, warmer days and nights, gardening …but the real reason I enjoy spring is for the taste of fresh asparagus.

I was at our monthly Central Missouri Master Gardening meeting last night and my friend (and former Director of Agriculture) Lowell Mohler was the guest speaker. The topic- “Growing Asparagus.”

Lowell was nice enough to bring me a large bag of freshly cut asparagus from his 2 ½ acre asparagus plot. If you’ve ever eaten fresh asparagus- there’s nothing like it.

Most people think they are eating fresh asparagus in the stores- but they are so mistaken. Most of the asparagus found in grocery stores is at least 1 week old, some 2 weeks old.

Many folks only know one way to cook asparagus- boil it to death. This is totally the wrong technique. Asparagus shouldn’t be cooked very long at all.

At my house we enjoy grilled asparagus- this is my husband’s favorite way to prepare it!

Grilled Asparagus for Two
10 asparagus stems
Salt and pepper to taste
2 T. butter

Wrap in tin foil tightly. Place on indirect heat for 5 minutes a side.

Gardening...A Way of Life

Lately around our house it's been lazy nights, easy dinners and lots and lots of help from my husband. Being pregnant really takes it out of you- I never imagined how tired, excited, scattered brained and nervous one body could be!

Today was a filling day and I found that I pushed myself a little too much when it was 4pm at the office and my back ached like I was an 80 year old (no offense to those that are reading this and are 80). What caused this?

At my work we are putting in a community garden for our employees and somehow I got put on the organization committee- along with some other wonderful folks I work with- and we are responsible for about everything.

What does everything include? Try- building more than 20 raised beds for the vegetables, getting soil and mulch hauled in, picking up over 40 tomato plants, 20 pepper plants, getting sponsors for seeds, gardening equipment, new landscape design plans for the front of our building, herb garden.....the list goes on and on. I'm so thankful to be helped by two other very motivated co-workers that are real go-getters.

Today, a fellow co-worker finished some of the raised beds and moved them around in different locations on the grounds and then filled the beds with soil. I went to pick up plants from the Central Missouri Master Gardeners (who were kind enough to donate to our cause) and pick up all the equipment needs. I then had to set-up our watering system, water the plants, organize seeds, tools and gloves for the employees and finally we were ready to plant! Then about 2pm many of our employees started coming out to help plant the tomatoes and pepper plants after listening to a gardening 101 short course. (This is an educational course for some, but others are green thumbs).

All and all it was a great day and fun was had by all! Our gardens will serve as an educational piece to the public, but promote a healthy lifestyle to our employees. I mean who wouldn't want to go outside for a couple hours a week (during work time) to play in the dirt and get some good exercise? I know I will be spending a lot of time outdoors this summer getting my hand dirty.

We will also be putting in a small orchard, raspberry and blackberry plants, Norton and Concord Grapes, 5 pumpkin patches, a very large plot of sweet corn, some cut flowers- and who knows what else! The best thing- all produce goes back to our employees!

Farmers' Markets Begin to Open Across Missouri

Yep- it's that time of the year! Farmers' Markets are opening up across the state and I couldn't be more happy!

Finally- fresh and local vegetables and other foods to cook with! Between Dec-March I kinda get a little depressed. Why? Because I have to rely on getting my fruits and vegetables from the grocery store and we all know that store bought tomatoes don't even hold a candle to home-grown tomatoes.

Find a market near you today!

Shrimp & Grits from Mom's Kitchen

It’s usually about this time of the year that I realize that it’s only 3 months until I can experience fresh, local produce from my local farmers’ market again. Yes, I’m kinda a produce “junkie”. Sorry but those cardboard tasting tomatoes in the grocery store just doesn’t cut it and that prepackaged lettuce that is about to out of date is not for me.

Our Missouri markets will start opening up about the second weekend in March and I for one can not wait! There are a few cities that offer year-round market when I can go and purchase fresh local products like meat, cheese, eggs, but I oh how I miss my vine ripened vegetables and freshly picked fruits – that actually smell like fruit!

Do you buy local? That is do you buy food (or any good or service) produced, grown, or raised as close to your home as possible. There are endless opportunities to buy local in Missouri (and I’m sure in your own state), and by doing so you will get exceptional taste and freshness, strengthen your local economy, support family farms, safeguard your family’s health and protect the environment. Become a localvore in 2009!

If you don’t buy local…then get with the trends. The American Farm Bureau is out with their Top 5 food trends of 2008 and guess what the biggest trend this year was- local foods! In fact the new Oxford American Dictionary’s word of the year was “locavore”, a person who seeks out and consumes locally grown food.

Read more about the 2008 Food Trends on my farmers’ market blog here.

Today a true southern classic- Shrimp and Grits! Yes, this recipe will be a little hard to buy local for, unless you live by the gulf to get your shrimp, but there are more and more shrimp farmers’ in Missouri. The shrimp of coarse will be pond raised, so will have a slightly different taste than gulf shrimp.

Mom’s Shrimp and Grits
1 pound large raw shrimp, peeled and deveined
1 cup heavy cream (try buying local cream)
2 cups water1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter (buy local butter for a dairy)
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh lemon juice
Salt and black pepper to taste
6 bacon slices (I always use Burgers Bacon)
2 tablespoons finely chopped onion
3 cloves garlic, minced
2 tablespoons finely chopped green or red bell pepper or both

To add flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 20 minutes. Remove from heat and strain the broth, discarding shells. Add shrimp broth to hot stock, makes for an incredible stock.

** If using quick-cooking grits (not instant), reduce cream to 1/2 cup and reduce stock to 1 cup.

In a large saucepan over medium-high heat, combine cream, water, and hot stock; bring to a gentle boil. Add butter, salt, and pepper. Slowly add grits, stirring constantly (so that the grits do not settle to the bottom and scorch), until all are added reduce heat to medium-low. Cook for 20 minutes, stirring occasionally (be carefully not to scorch mixture), or until the grits are tender. Grits should have absorbed all of the liquid and become soft and should have the same consistency as oatmeal (moist, not dry). If the grits become too thick, add warm stock or water to thin. Remove from heat.

Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a large frying pan over medium-high heat, cook bacon until brown but not crisp. Remove from heat and pat dry with paper towels; set aside. Coarsely chop bacon when cool. Reserve 4 tablespoons bacon great in the frying pan. Add onion, garlic, and green or red bell pepper; sauté 10 minutes or until the onion is transparent. Add shrimp mixture and bacon; sauté 5 to 7 minutes or until shrimp are opaque in center (cut to test). Remove from heat. To serve, spoon hot grits onto individual serving plates and top with shrimp mixture, then sprinkle with green onion tops.

Crock Pot Roast...Ready When You Get Home

Last night was an interesting one. As I was making dinner my husband came in the kitchen with about four tackle boxes of stick baits and just smiled at me. I asked what he was up to and he said, “It’s stick bait time.”

I knew what he meant. My folks are coming up today to spend the weekend and he is taking my dad to Lake Ozark for some winter fishing. My dad is also an avid fisherman, as my husband is.

I knew that the fish at LO must be hitting a stick bait, as then my husband proceeded to fill up one side of my kitchen sink with ice cold water and when I say ice cold, I mean he placed ice cubes in the already freezing water. Guess this helps reenact the water temperature at the lake?

He then starting taking out every stick bait and placing them in the freezing water to see if they would properly sink or float. If the baits do not sink properly and suspend in the water, he then takes some of the weight off the bait.

(FYI: These stick baits are some kind of fancy Japanese bait that are terribly expensive. When I say they are pricy, I mean like $15-$35 a bait!) I told him he better not loose any of them while fishing because we would have to take a loan out to replace all these fancy little stick baits he has. Of course I was just joking though.

Fisherman…got of love them!

Today’s recipe is one of our favorites in my house. It’s simple, quick and cooking at my house right now for when my parents and best gal pal Tyne show u tonight.

Crockpot Beef Roast
By Lane

1 beef roast (I like to use chuck roast)
1 onion, roughly chopped
4 beef bouillon cubes
1 T. parley flakes
1 T. garlic powder
½ tsp. basil, dried
½ tsp. Lowery’s seasoned salt
½ tsp. pepper
1 cup of small baby carrots
1 parsnip, coarsely chopped
1/2 cup dry red wine (omit this if you don't have any on hand)

In a large crock pot, place the onions, carrots and parsnips. Place the beef cubes on top, then lay beef roast. Add all the seasonings and the seasonings. Fill crock up with water – to barley cover the roast with.

Place crock on low setting and cook from 7:30 am until 4:30 or 5:00 pm, depending on the size of the roast.

*After the roast is cooked, keep those wonderful juices! Make some gravy with it, boil some penne pasta in it. You can also use the juice to make some wonderful beef soup.

*If you cook pasta in the juice, the pasta will make it’s own gravy because the starch in the pasta thickens the broth up. I like to then place the pasta in a casserole dish and sprinkle with some tasty feta cheese.

* Or freeze the broth to use another time.

Skillet Cabbage Anyone

Ever tried skillet cabbage? Yeah me neither until a co-worker of mine suggested I try it. He had it at deer camp this year and swore I wouldn’t be disappointed.

I’m up to trying new things so I decided to give it a shot. It’s very different, but tasty! It reminds me of something my southern grandma would have made me, because let’s face it – this isn’t the healthiest side dish (the cabbage is cooked in bacon grease!) But if you like rich southern cuisine, you’re gonna be a fan!

Skillet Cabbage
4 C. Shredded Cabbage
1 Green Pepper, Shredded
2 C. Diced Celery
2 Large Red Onions, Sliced Thin
2 Tomatoes, Peeled and Cut Coarse
1/4 C. Bacon Drippings
2 T. Sugar
1/2 t. Salt
1/4 t. Pepper

Prepare vegetables and mix together lightly. Heat bacon grease in large skillet over medium heat. Add vegetables and sprinkle with sugar, salt and pepper. Stir briefly to mix. Cover and cook exactly 5 minutes over medium heat.

Brussels Sprouts: The New Wave

Brussels sprouts get a bum wrap in my opinion. Yes, they are strange-looking and large and round, but they are so tasty. Most folks don’t know who to go about preparing them. I like them all different ways. I found this recipe on All Recipes.com and thought it sounded interesting. A breaded Brussels sprout? Hum, might be good…and it is!

Try serving a plate of these at your Thanksgiving dinner this year- they are sure to be a hit!

Breaded Brussels Sprouts
1 1/2 pounds Brussels sprouts
1 teaspoon salt
4 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
4 tablespoons dried bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon seasoning salt

Wash and trim Brussels sprouts. Cut an "X", about 1/8 inch deep in the stem of the sprouts, (this helps cook the sprouts more evenly and quickly).

In a medium-size pot, cover Brussels sprouts with water, add 1 teaspoon salt and bring to boil. Cover and simmer for 6 minutes or until tender; drain. Be careful not to overcook sprouts.

Place sprouts in a small casserole dish. Sprinkle 2 tablespoons of melted butter over the sprouts and mix well to coat.

Combine parmesan cheese, dried bread crumbs, garlic powder, black pepper, seasoning salt and remaining butter and mix well; sprinkle mixture over sprouts.

Heat sprouts under broiler (about 4 inches away from heat) for about 5 minutes or until crumb mixture is lightly browned. Serve hot.

Cooking Spaghetti Squash

It’s fall and that means you have the opportunity to enjoy all the wonderful fall squash varieties that are available at your local grocery store or farmers’ markets. I laugh when I see spaghetti squash in the grocery store because I know most people have no idea how to even cook spaghetti squash. Same goes for acorn squash, butternut, ambercup, banana, buttercup, delicate…the list goes on and on.

Try something new tonight and don’t be shy – pick up one of those funny looking squash at your local market and experience the freshness!

Cooking Spaghetti Squash (this is a very easy recipe a farmers’ market vendor told me this summer)

1 spaghetti squash

2 heads of garlic

Salt and pepper to taste

Olive oil and vegetable oil

Vegetables, meat or cheese (Your choice)

Preheat oven to 350 degrees. Halve raw spaghetti squash with a sturdy sharp knife, scoop out and discard.. Place halves onto an oven safe cooking dish face up. Clean heads of garlic and thinly slice garlic.Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).

Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin). Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin. Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. I like to put everything together and place in a cooking dish and bake in the oven for a little while so the cheeses can melt.

Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless. My personal favorites are veggies with feta cheese. I like to also sprinkle in some basil-dried seasonings. Enjoy!

Butternut Squash Soup

Many think about one type of squash – summer squash. But, there is another kind that is just as tasty and easy to cook with- winter squash.

My favorite, Butternut Squash is a winter squash that has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor.

Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots. Get out to your local farmers’ market and ask the grower to pick you out the best one for you.

You store Butternut Squash much differently than summer squash. Butternut squash can be stored longer than summer squashes because their skin is so hard and thick. Store in a cool dry place for at least a month. If the squash has been cut into pieces, then wrap in a plastic wrap and refrigerate up to 5 days.

I like to pair up Butternut Squash recipes with a Pinot Grigio or Chenin Blanc wine.
When it comes to cooking Butternut Squash you have many options: a gratin, soup, soufflé or even in stir-fry.

My favorite way to really cook a Butternut Squash though is in a soup. And, with the cold weather we have been experiencing lately in Missouri it’s soup time. Try this recipe for a little change at the dinner table.

Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, pared, seeded and cut into 1-inch cubes
2 pears, pared and sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, ground
1 cup whipping cream

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, 10 to 15 minutes. Pour about half of the soup into food processor work bowl fitted with steel blade or into blender container; cover and process until smooth. Repeat with remaining soup. Return to Dutch oven; stir in whipping cream. Heat, stirring frequently, until hot. Serve with sliced pear and pecans.

Source: Public domain recipes converted from Meal Master format.

Heirloom Tomatoes: Taste the Freshness

Although the farmers’ market season is winding down you can still get out to your local farm stand and markets and take part in one of the very best parts local food – heirloom tomatoes!

My family has grown heirlooms in our family garden since I was a child, as do I in my own garden. Heirlooms (or heritage tomatoes) are non-hybrid tomatoes. The definition of the use of the word heirloom to describe plants is highly debated, according to Wikipedia. I consider a true heirloom a cultivar that has been nurtured, selected, and handed down from one family member to another for many generations.

There are SO many varieties to choose from when it comes to heirloom tomatoes…endless possibilities. My favorites are Cherokee Purple and Green Zebra.

If you have never had the opportunity to taste the freshness of heirloom tomatoes, I highly suggest you visit your local market before the end of the season and give it a try.

This year at the Missouri State Fair visitors were able to taste 9 varieties of heirloom tomatoes at the Missouri State Fair Farmers’ Market I put together in the Ag Building. Read about the market events and the heirlooms on my Farmers’ Market Blog or check out other photos from the fair market.

Here are some good readings if you are interested in heirloom tomatoes as well. Or maybe you want to buy some heirloom seeds for your garden next season….take a look at Baker Creek Seeds (where I purchase a lot of my garden seed) or Morgan County Seed (both Missouri companies).

Suggested Heirloom Readings:
Smith & Hawken: 100 Heirloom Tomatoes for the American Garden (book)
The Heirloom Tomato Cookbook (book)
Why Grow Heirloom Tomatoes
How to plant heirloom tomatoes

Now for a heirloom tomato recipe that I hope you all enjoy!

Creamy Polenta-Stuffed Heirloom Tomatoes
1 Tbs. butter
1 Tbs. diced shallot
1/2 tsp. minced garlic
3 cups lower-salt chicken broth
1/2 cup heavy cream1 cup polenta (such as Bob's Red Mill brand)
1/2 Tbs. chopped fresh thyme
1/2 tsp. chopped fresh rosemary
1/4 cup plus
2 Tbs. freshly grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
8 large Roma-style heirloom tomatoes
2 Tbs. chopped parsley

In a medium saucepan over medium heat, melt the butter. Add the shallot and garlic and cook, stirring constantly, about 2 minutes. Add the chicken broth and bring to a boil. Add the cream and then whisk in the polenta. Reduce the heat to a simmer, stirring constantly with a wooden spoon. Add the thyme and rosemary and continue to cook, stirring frequently, until the polenta is tender, creamy, and thick, 15 to 20 minutes. Remove from the heat and whisk in 1/4 cup of the cheese. Season to taste with salt and pepper.


Position a rack in the middle of the oven and heat the oven to 400° F. Line a large rimmed baking sheet with parchment paper. Halve the tomatoes lengthwise and hollow them out. Cut a very thin slice off the bottom of each tomato half so the filled tomato can lie flat without rolling. Arrange the tomatoes on the baking sheet and season them lightly with salt. Fill each tomato half with some of the polenta, mounding just slightly (depending on the size of your tomatoes, you may or may not use all the polenta). Sprinkle the remaining 2 Tbs. of cheese and the parsley over each. Bake until the tomatoes are soft, about 20 minutes. Let cool slightly before serving.

Time Goes On

It always amazes me how fast time flies by the older I become. It’s almost as if one week disappears and before I know it it’s the end of the month.

This weekend my husband and I were fishing on Lake Ozark. It’s times with my husband like this that I can truly let my mind be free and put behind me the work that’s piling up on my desk or what things need to be done around the house or what friends or family members I need to call to just say hi. And- I cherish these time with my husband to relax, enjoy the lake and take in the sun!

My family continues to grow…the Baldwin family now has 5 grandkids (Sydnee, Hunter, Luke, Logan and little Landon – who recently celebrated his 1st birthday!) I wish everyday that I was closer to all of them to spend more time with them.

(PHOTO: Sydnee and Lane, June 2008)

My little niece Sydnee is growing up fast and becoming quite the little beauty! Sydnee loves to cook and enjoys watching the Food Network. Hunter likes to help Aunt Lane in the kitchen and terrorize his big sister and well Luke (he is still pretty little) just wants to be part of the cooking fun! I was recently at my brother David’s home and had the opportunity to cook dinner with the family, which is always a treat!

Yes, it’s always a family affair in the kitchen when I visit my brother’s house and I love that the whole family cooks together. My brothers and I grew up the same way in my mother’s kitchen and I hope that someday when I am fortunate enough to have children of my own that I will be able to cherish memories in the kitchen cooking cherished family recipes as well.

Something special from my own kitchen: Fried Potatoes (a true country girl’s favorite)

Mom’s Fried Potatoes
6-8 new potatoes, halved and sliced thin, skin on
Vegetable oil
1 tsp. Lawry’s Seasoned Salt
½ tsp. black pepper
½ of a red onion, diced
¼ tsp. garlic powder
½ tsp. dried basil

Fill a large skillet with about ½ inch of oil. Heat oil. Drop in onions and sauté for 1 minute. Add potatoes and seasonings.

Cook potatoes until a light golden brown. Drain potatoes on paper towel to remove excess oil.

Serve with hamburger or bbq anything!