BBQ’s and Steaks – a great marinade from the Southern USA

Grilled Sirloin in Bourbon Marinade Recipe

I must confess that I love meat – and so do most of our family. We like marinading meat as well as bbq’s ( who doesn’t?). This is a good recipe for any kind of steak. And a picture attributed to photographer Buby of USA. Thanks for the great shot!

Grilling_Steaks on bbq

Ingredients:

  • 1/2 cup water
  • 1/2 cup bourbon (like Jim Beam Bourbon Whiskey)
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 3 1/2 lbs sirloin steaks (2 1-inch thick steaks)

Directions:

 

  1. Prepare marinade ingredients: Pour water, bourbon, soy sauce, honey, dry mustard, and garlic powder into a large zip top bag. Seal bag and lay flat on the counter. Massage the bag with your fingers to dissolve any mustard and garlic powder granules and mix the ingredients.
  2. Add steak to the bag. Refrigerate overnight, or for at least six hours, turning occasionally.
  3. Place bag on counter about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.
  4. For 1″ steaks, grill about 10 minutes per side, or until about 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.
  5. Can serve as steaks, or slice thinly across the grain before serving.
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Delicious Beet Soup

It is the time for fresh beets and so I could not resist making beet soup. We love it – and add small hard boiled eggs ( quail eggs) and it makes for a healthy and filling meal. Of course you can add to it wonderful things like sour cream or a dollop of cream cheese. Both of the latter could be low fat to reduce the calorie impact.

Beet Soup

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, choppedClove of garlic
  • 6 medium beets, peeled and chopped
  • 2 cups beef stock or if you want it to be vegan then use vegetable stock
  • salt and freshly ground pepper
  • Sour cream ( light) or Cream Cheese ( light)

 

Directions

  1. Warm olive oil in a large saucepan over medium heat. Stir in onions and garlic; cook until soft but not browned, about 5 minutes. Stir in beets, and cook for 1 minute.
  2. Stir in stock, and season with salt and pepper. Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  3. In batches, add soup to a food processor, and pulse until liquefied. Return soup to saucepan, and gently heat through. Ladle into bowls, and garnish with a swirl of cream.

Little Farm Produce Beets and Potatoes

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Miso Salmon – again: fish and vegetables are the perfect foods for losing weight

I love this recipe. It works for me when I am watching my weight. ( I seem to ALWAYS be watching my weight – you too?)

Miso Salmon

Ingredients:

  • 1 pound wild salmon, skin-on, cut into 4 equal portions
  • 1/4 cup white miso (available at Amazon or Asian, gourmet markets)
  • 1/2 cup mirin ( I bought this on line from Amazon Fresh who deliver in my area)
  • 2 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 scallion, green parts only, thinly sliced
  1. Directions:

    In a small bowl, combine miso, mirin, garlic and ginger. I put mine into a small pan and heated it gently then allowed it to cool completely.. This last step is not necessary but I think it did blend the flavors nicely.

  2. Miso Salmon Mirin Pour 1/4 of the marinade in a shallow dish or glass pie plate, place fish flesh-side down, and top with remaining marinade.  Place in refrigerator and allow to marinade at least 6 hours or up to overnight.  Remove from refrigerator 30 minutes before cooking.
  3. Preheat oven to broil high.  Transfer fish to a sheet pan lined with foil.
  4. Discard excess marinade. ( This is important as it will be too salty – believe me – I know as I didn’t do it well the first time!)
  5.  Place fish on the second rack from the top and broil 6-7 minutes, or until fish flakes easily with a fork. If you wish to serve the fish without the skin, carefully slide a fish spatula between the skin and flesh.
  6. Top with scallions and serve.
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A new puppy – Central Asian Shepherd – to help protect our livestock from coyotes

On the Little Farm we have lost 8 cats over the past year to coyotes. Cats are essential on the farm as they keep the mice and rats away. They also scare off squirrels – all vermin that dig into our wonderful organic produce and fruit! So we did some research and came up with the breed of dog that protects livestock against coyotes. The Central Asian Shepherd is a HUGE dog – we named ours Smokey – here she is – 72 lbs at 5 months! She is the smartest dog I have ever met. Within one day she had learned to walk beside the goats as they arrived for milking then to lay down and wait while milking happened then stand up again and walk them back to the pen. She ‘works’ all day at chores on the farm alongside our farm manager – and then at lunch time she plays with our other rescue dog,  Goldie. Of course she is still a puppy so she lays down every hour or so to take a short dog-nap – and then off she goes again. She has learned ( in two days) not to jump, not to come inside the house and not to cry in her pen at night. She has to stay penned up for a few more months at night so that she is fully grown when coyotes come and she chases them away. How lucky we are to find her! Welcome Smokey!

Smokey sitting May 2016 Smokey and goldie May 2016 Smokey with paw over her face May 2016 Smokey napping May 2016

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Remember the cabbage soup that was supposed to make you lose weight? Here it is!

Losing weight means watching calorie intake and exercising daily – in moderation. Here is a recipe – boring but pretty good. I can take it for about three days and then I am done! Enjoy!

Cabbage Fat-Burning Soup

Ingredients

  • 5 carrots, chopped
  • 3 onions, chopped
  • 2 (16 ounce) cans whole peeled tomatoes, with liquid
  • 1 large head cabbage, chopped
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 (15 ounce) can cut green beans, drained
  • 2 quarts tomato juice
  • 2 green bell peppers, diced
  • 10 stalks celery, chopped
  • 1 (14 ounce) can beef broth ( you can use vegetable broth if you prefer to make this vegan, or chicken broth if you prefer the taste to beef broth)

Directions

Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef broth, and enough water to cover vegetables. Simmer until vegetables are tender. May be stored in the refrigerator for several days.

Additions and Tips:

  1. I do add grated parmesan cheese ( it is pretty low calorie if you use only 4 tbsp) which makes it tastier. Remember to NEVER buy the grated canned stuff in the market – but buy it whole and grate it yourself. There have been rumors ( not sure if true but why take the chance?) of the canned grated stuff containing saw dust! YUCK! We prefer to grow what we can and use real food as opposed to processed food – sometimes with cheese ( since we make our own) I try to find cheese that has been made in a wholesome way – aging it but not processing it.
  2. I also add semi hard boiled eggs – ( peeled of course) and that adds protein and is truly delicious!

Cabbage_and_cross_section_on_white

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A grandson’s 9th birthday – By request I made two Star Wars Cakes – What a job! But worth it!

I think our nine year old grandson loved his cakes  — what do you think?

Jack loved his bday cake Star Wars Stormtrouper and Darth Vader

And here is the Darth Vader cake – with the little spears in it!


Jacks bday cake Darth Vader with little spears as well as darth vader candles

And the Storm Trouper from Star Wars – with Darth Vader CandlesJacks bday cake Storm Trouper

Putting on the frosting was the real challenge here – and very very time consuming. But worth every moment for that little boy who along with his brothers, own my heart!

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Wonderful times with the family

We had a wonderful holiday with our family. Here are some pictures of the children of the family ( grandsons and grandnieces and grand nephews in the USA) without the family in other countries unfortunately. But we sent photos and that helps ( not the same!) And some of the adults and grandparents of the family. How blessed we are!

Family posing second great pic Kids lauging best Seder table 2016 At Little FarmA very special time to be sure. How were your holidays?

And here a wonderful recipe for

Tomato Cucumber and Onion salad

  • Ingredients:

    4 large tomatoes

  • 2 English cucumbers
  • Half red onion
  • 1/4 cup of olive oil
  • 1/8 cup of rice vinegar ( or more to taste)
  • Salt and Pepper to taste

Directions:

  1. Chop all the vegetables quite small
  2. Mix the oil vinegar salt and pepper
  3. Mix the dressing with the salad and put in the fridge for all the tastes to blend for half a day.
  4. Serve with fish – delicious!
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New Board, New Speech and New Recipe!

I am so honored to be appointed to a new Board – Vanir Construction Management,  a global company. And recently I was also delighted to give a keynote at an event titled “The Chief Lawyer and Corporate Board” – speaking about the role of General Counsel as strategic advisor to a board of directors as well as how well women play that role. I also mentioned that when there are 3 or more women on a board, gender becomes a non issue (rather than when there is only one woman or two).

And now for the new recipe – Asparagus Soup – truly divine! Enjoy!

Fresh Asparagus Soup

Ingredients

  • 1 pound fresh asparagus
  • 3/4 cup chopped onion
  • 1/2 cup vegetable broth
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 1 1/4 cups vegetable broth
  • 1 cup 2% milk
  • 1/2 cup yogurt
  • 1 teaspoon lemon juice
  • 1/4 cup grated Parmesan cheese

Directions

  1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
  4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese  – here it is without the cheese!

Asparagus Soup Fresh

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The most divine minestrone soup !

We love minestrone – but this one was the best ever as we cooked it in the slow cooker. Enjoy!

Minestrone Soup

Crock Pot/Slow Cooker Minestrone Soup ( Low in Calories too – about 200 calories for 2 cups)

Ingredients:

  • 1 (15 oz) can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken or vegetable broth
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves, minced
  • 1 (28 oz) can  diced tomatoes
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini, diced
  • 2 cups chopped fresh (or frozen defrosted) spinach
  • parmesan cheese for garnish (optional – leave out to be vegan)

Directions:

  1. Puree beans with 1 cup of the broth in a blender.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  4. Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans,  salt and pepper. A
  5. Add the rosemary, basil and parsley, cover and cook on low for 6 to 8 hours.
  6. Forty minutes before the soup is done cooking, add zucchini and spinach.
  7. Cover and cook 30 more minutes.
  8. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
  9. Ladle 1-1/4 cups soup into 8 bowls and top with extra parmesan cheese if desired if not vegan

 

Posted in Blog, Cheese, Recipes, Recipes to Make with Children, Slow Cooker, Soups, Vegetables, Vegetarian Mains | Tagged , , , , , , , , , | Leave a comment

One of our Larraine Segil Scholars was written up in the Chicago Tribune! HOORAY FOR PAULETTE PANTOJA!

We now have 13 Larraine Segil Scholars ( Our LSS Group) and one was just written up in the Chicago Tribune. WAY TO GO PAULETTE!! Congratulations to you – she created the concept for the company, developed the technology and received a patent for it and built a company around it  and now has done the same thing and developed another company around new technology she spent 6 years creating. And Paulette has become a truly insightful CEO. We are SO proud of her!

Paulette Pantoja

http://www.chicagotribune.com/suburbs/vernon-hills/community/chi-ugc-article-paulette-pantoja-ceo-of-blufocuspresident-o-2016-04-01-story.html

 

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