food tastes better on a farm. a few weeks ago craig and i had the pleasure of house sitting at a bucks county farmhouse – taking care of horses, donkeys, dogs and chickens. but, despite the extra chores, that week was one of simple pleasures, good conversation and quiet moments.
one simple pleasure being food. uncomplicated, delicious dishes that allow the true essence of the thoughtfully chosen components shine through. farm food is simple food, fresh food, hearty food. with that in mind, I wanted to share a few recipes that will hopefully offer farm-like appeal, whether you can see grass from your window or not.
this is my breakfast almost everything morning. there’s something so comforting about hearty oatmeal that never fails to speak to my sense of “home” and my longing for something comforting.
½ ripe banana
½ cup oats
½ cup soy milk (any milk will do)
1 tbsp peanut butter
cinnamon & nutmeg to taste
- in a cereal bowl, mash banana with the back of a fork.
- dust banana with cinnamon & nutmeg and add oats. mix and mash some more.
- add in soy milk and stir.
- cover and leave in fridge overnight (hence the name “overnight oats”).
- in the morning heat oats in the microwave (i usually opt for 2 minutes on power level 50), and then add in the peanut butter and sprinkle with a bit more cinnamon. the warm oats will start to melt the peanut butter. yum!
quiche is often a go-to in my house, and when you’re privy to fresh-laid eggs, it’s a must! to some it may seem intimidating (since it’s “french”), but this one-dish meal is really a great last-minute, no-frills dinner.
1 (pre-made) pie crust
½ cup half & half
1 red pepper, chopped
1 cup baby portobello mushrooms, sliced
1 shallot, thinly sliced
1 tsp garlic, chopped
¼ cup shaved parmesan
¼ cup feta
salt & pepper
1 tsp curry
1 tsp fresh chopped rosemary
1 tsp fresh chopped thyme
1 tsp olive oil
- preheat oven to 375 degrees.
- in a medium pan, heat olive oil over medium heat and red pepper, mushrooms and shallots. mix in garlic and season with salt & pepper. cook until mushrooms and peppers are tender and shallots are translucent.
- in a bowl, scramble eggs with half & half, curry, herbs and salt & pepper.
- press pie crust into 9 inch pie plate.
- pour cooled veggies into crust and pour egg mixture over top. sprinkle with feta and parmesan.
- bake for 30 minutes until eggs are solid and top and crust is lightly browned. allow to cool for a few minutes before slicing.
this “cocktail” is a sure-fire winner!
1 bottle red wine
1 person to “cheers” with
- put bottle in fridge for 20 minutes prior to opening to settle the temperature.
- pour into 2 glasses.
i hope these recipes offer you the sense of hearth and home that i was totally soaking up during that week on the farm. perhaps it’s the few chilly days that we’ve been graced with lately or the fact that fall is approaching, but as i write this, i’m ready to hunker-down and pour myself a farmhouse cocktail right about now.