Red Steak Seasoning – not just for steak

We have been collecting recipes and photos for our very popular Red Steak Seasoning to share with you.  This seasoning is a good “everything” seasoning.  The best thing about this deliciousness is that it has Turmeric in it.  We have all heard about the great health benefits of Turmeric.

Here are some of our favorite places to add Red Steak Seasoning.
red steak green beans 4
Saute mushrooms and onion in a lightly oiled skillet adding your Red Steak Seasoning and let cook till soft, then add your green beans and canned diced tomatoes.  Taste and add more Red Steak if needed.

Red Steak Cauliflower
Prepare your fresh cauliflower (broccoli too if you like) sprinkle with a good olive oil and then sprinkle with Red Steak Seasoning before putting in the oven to roast at 425 degrees. That’s all you need.  So delicious!!

red steak fries
For those of you who follow me, you know I like things quick and easy in the kitchen so frozen french fries is how I do it.  Sprinkle the french fries (home made or frozen) with Red Steak Seasoning and bake in the oven or fry (use your favorite cooking method) and enjoy.

red steak roast 2
Of coarse beef!! Add to your pot roast, steak or hamburger patties.  One seasoning and your done.  Enjoy.

Let us know your favorite way to use Red Steak Seasoning.

Advertisements

Herbal Teas – Tasty and Beneficial

The more I garden and learn about herbs, the more I want to know.  I enjoy learning about herbs, spices and plants of all kinds.  Once this box got opened for me, there is no closing it.  It continually spills over and over again with more and more information. A beautiful spilling of floral, culinary, medicinal informational delight. Today I want to share a little information on Making Herbal Teas or more correctly; making an infusion.  An herbal tea is called a ( tinsanes =  /tɪ-zahn).  In reality, it is not a tea without one of the tea plants Camelia Sinensis leaves in it.  Instead they are infusions made from leaves, bark, roots, berries, seeds, and spices. I will continue to refer to them here as Herbal Teas or Teas.

Here is where the difference between herbs and spices kind of get thrown together.  As many spices are added to herbal teas too.  Some of those spices are cinnamon, ginger, turmeric which have been found as extremely beneficial for our health. The difference between and herb and a spice: Herbs come from the leafy and green part of the plant. Spices are parts of the plant other than the leafy bit such as the root, stem, bulb, bark or seeds. Examples of herbs include basil, oregano, thyme, rosemary, parsley and mint. Examples of spices include coriander, cinnamon, nutmeg, ginger, and turmeric.

Herbal teas can be as simple or complex as you want them to be.  Sometimes there is nothing better than a simple hot cup of steeped lemon grass.  This herb is a mild sweet citrus flavor that I find soft, pleasant and calming.

Most herbal teas are much more complex combining herbs and spices for flavor and health benefits.  Teas for fighting colds and flu, which by the way, really do make a difference!  Teas for cardiovascular health, blood pressure improvement, general immune system building.  Whatever flavor combinations you have or make to enjoy each and every component will have positive health properties.

Grow some Stevia plant’s to use as a natural sweetener.  This plant’s leaves are seriously sweet right off of the plant. Use your culinary Thyme, Sage, Rosemary, Lavender and so many more for brewing your favorite herbal delight.  Steep the leaves, roots, bark or flowers in hot water (not boiling) for 15 minutes to ensure all of the flavor and nutritional oils have been brought out.  Then enjoy it hot or cold, either way is great.

One more thing to make mention for you to consider – most all true Herbal Teas are caffeine free. The plant, Camelia Sinensis, has caffeine.

You can blend your own as easy as harvesting the plants you have or using dried herbs from your pantry.  Grab your tea ball or tea bags and get started.  Whatever your reason, to have an herb garden, to enjoy herbal teas for flavor or for health and wellness; there is much to enjoy.  If you have never tried an herbal tea, consider starting today.

We keep organic blended teas made and ready to go at the farm store here at C & J Farms.   Some of the herbal teas we carry are – Happy Tummy Tea, Cold and Flu Tea (this is so effective!!), Lemon Tea, Red Rooibos Tea, Earl Grey with Coneflower (this has caffiene), Blues Tea and more.  We offer lists of ingredients in each tea, tea kitchen accessories and a great conversation on herbs, spices and herbal teas.

If you want to know more about what we carry you will have to come by the store,give us a call, or contact us via our email.  We will be happy to help you find an herbal tea delight to suit what you might be looking for.

lemon honey in lemon grass tea 2

Peaches, Pork and Sage with Gravy

Did you know Sage is a perennial plant?  It prefers cool weather and thrives but will survive even in Texas hot summers.  It is one of my favorite herbs.   The flowers make beautiful cut flowers in the summer time.

I was at the Farmers Market yesterday and there were fresh peaches everywhere and the scent was heavy in the air.  I picked up some to work on a few new Jam recipes but couldn’t resist them this morning.  They had made my kitchen fragrant.

We slept in so I was late getting started with preparing food to eat.  I decided this would be the main meal of the day.

Boneless pork chops were already thawed in the fridge, peaches were fragrant and I was looking at the rain revived sage in my garden out the window.

Ingredients:

4 Boneless pork chops
½ cup of cooking oil (your preference)
1 cup of flour
2 cup of milk
1 ½ tablespoon of fresh chopped sage (optional, you can use C & J Farms dried Sage instead)
Sage Square
2 tablespoon of C & J Farms Scarborough Fair (Sage, Parsley, Rosemary, Thyme) a bit extra as you go.
1 ripe peach
1 tablespoon C & J Farms Salt & Black Pepper mix

pork peaches sage 1

Put 1 cup milk in a bowl for dredging the pork chops.
Put 1 cup of flour in a bowl for dredging .  Add one 1 tablespoon of C & J Farms Scarborough Fair seasoning to the flour and stir it in.
Seasoning the pork chops on both sides with C & J Farms Salt & Pepper then add more Scarborough Fair on top of the chops. Now put each pork chop in the milk then in the seasoned flour. Set aside.

pork peaches sage 3

Put the oil in the skillet and get the oil hot at a medium high.  Once the oil is hot put the pork chops in and let them get a good crispy brown.  Approx. 2 minutes before turning. (You don’t want to over cook because the chops will get tough.) Then turn again another 2 to 3 minutes. Check for browning and doneness. Remove the chops cover and keep warm.

pork peaches sage 5

Once done set aside some of the oil from cooking the chops (about 1 to 2 teaspoons) in a small skillet.

While the chops are browning, slice up your peaches. Set aside.
pork peaches sage 6

Now the Sage Gravy:

In the oil the chops were cooked in (should be about 2 tablespoons in the pan, if not add some oil).  Begin to whisk in the seasoned flour mixture (you want this to still have Scarborough Fair seasoning in it) from the pork chop dredge, approx. 2 tablespoons. Add 2 cups of milk. 1 cup from the dredge and add one more cup.  Whisk the gravy and cook until thickened adding the fresh cut sage and a little salt and pepper (to taste) at the end. Remove from heat. Cover and keep warm.

Now sauté the sliced peaches in the skillet with the oil from the pork chops adding a bit more fresh chopped sage when they are soft. Once done, (this only takes about 1 to 2 minutes) add them on top of the pork chops.

pork peaches sage 7

Scramble the eggs in the same skillet.  Plate everything up and enjoy.

Sweet Orange Baked Pork Chops

Our Sweet Orange and Herb seasoning is fresh and simple but has a huge flavor.  Just add to your pork chops prior to cooking for a very new flavor.  We also enjoy our combined Black Pepper and Sea Salt.

Preheat your oven to 375 degrees. These pork chops are center cut 1/2 thick chops.

pork sweet orange 1
Lightly rub some olive oil (or any oil you like) on the pork chops.  Sprinkle liberally both sides of the chops with the  C & J Farms Sea Salt and Black Pepper and the C & J Farms Sweet Orange and Herb.

pork sweet orange 2

Cover with foil and place in the hot oven for about 1 hour.  After 1 hour remove the foil and place back in the oven to brown the chops.

pork sweet orange 3

After the chops are cooked I put some of the juice from the chops over the chops and serve.

pork sweet orange 4

Yum, Sweet Orange!

Salmon Fillets with Creamy Dill

IMG_1721We all know dill is notorious for its grand coupling with seafood dishes. Here is just one of many recipes that feature this fine herb and its seasoning qualities with fish.

Ingredients:

1 1/2 cups of mayonnaise

half a teaspoon of dried thyme

half a teaspoon dried basil

2 teaspoons of dried dill, to taste

half a cup prepared mustard

half a teaspoon of dried oregano

1 1/2 pounds of salmon fillets

Preheat oven to 375°

in a bowl stir together mayonnaise and mustard. Gradually stir in thyme, oregano, and basil. Place the salmon fillets on a baking sheet, and spread with mayonnaise mixture. Sprinkle with Dill to taste.

Bake in preheated oven for 30 to 40 minutes or until the salmon is easily flaked with a fork. Enjoy!

Zucchini with Dill Sauce

Love fresh zucchini straight from the garden?! This wonderful vegetable is often overlooked as many don’t have a clue what to do with it. Here’s just one of many options for a great recipe. We encourage you to go look for more zucchini recipes and share with us your C & J Farms creations!

Ingredients:

half teaspoon of salt

2 pounds of zucchini, peeled, seeded, and cut into julienne strips 1/8 of an inch wide and about 3 inches long

2 tablespoons of butter

2 tablespoons of flour

1 cup sour cream

1 teaspoon of sugar

2 teaspoons of vinegar

1 teaspoon of fresh dried dill (to taste)

Sprinkle salt over the zucchini in a mixing bowl and let stand for a half hour. Next spread the strips on paper towels and pat them dry. Melt the butter in a 1 1/2 quart saucepan when the foam subsides add the zucchini. Toss about in the butter with a spoon or spatula until well coated, then cover the pan, turn the heat to low and simmer for about 10 minutes or until barely tender. Don’t over cook.

With a wire whisk beat the flour into the sour cream, pour the mixture over the zucchini, and stirring gently, simmer 2 to 3 minutes, until the sauce is thick and smooth. Finally stir in the sugar, vinegar, and dill, and taste for appropriate seasoning. Enjoy!

Cool and Creamy Cucumber Salad

Here comes post three in our series about Dill in the summer time. This recipe is a great tasting and healthy for you dish. Served great alone or on the side of a complementary meal, it’s sure to please the taste buds.

Ingredients:

4 English cucumbers (seedless), thinly sliced

2 green bell peppers, cut into thin matchsticks

1 (32 oz.) container of plain yogurt

1 cup sour cream

2 tablespoons of apple cider vinegar

2 tablespoons and half a cup of fresh dried dill, more or less to taste

1 tablespoon of salt

2 tablespoons of ground black pepper

place cucumbers and bell peppers into a colander and allow the liquid to drain. While vegetables are draining placing yogurt in a separate colander lined with paper towels and let stand to allow access way to drain from the yogurt.

Combine cucumbers, bell peppers, picking yogurt, sour cream, vinegar, Dill, salt, and black pepper in a large salad bowl; mix well and chill before serving.

Experiment and create new interesting ways to try this recipe. Try adding fresh cherry tomatoes or maybe some sweet red onion, or how about shredded carrots?! With so many scrumptious vegetables coming out of the garden durring summer there’s endless options to switch up this great recipe.

Boiled Potatoes with Parsley and Dill

Here is the first recipe and second post in our series on how to use dill in the summer time.

This is a great recipe to serve hot or cold and is scrumptious for table meals and barbecues. Sure to please the crowd this will be a recipe you tuck away to use again and again.

Ingredients:

6 red potatoes (about 2 pounds), peeled or un-pealed, and halved

2 to 3 tablespoons of unsalted butter

coarse sea salt and freshly ground pepper

1 to 2 (to taste) teaspoons of dried dill

1 tablespoons of dried parsley

Directions:

Place potatoes in a large pot of water, bring to a boil and cook until fork tender, 15 to 18 minutes. Drain. Transfer to serving bowl, add butter and season with salt and pepper to taste. Toss with herbs and serve fresh.

We hope you enjoy this recipe, be sure to stay tuned for the next one to come!