Prime Rib from freezer to oven to table -no defrosting involved!


This sounds crazy but it works! If you decide at the last minute to make prime rib – you need 2.5 hours! However if you were going to defrost the meat you would need at least a day! So I decided to try this out and it worked! It was delicious and as you can see – not too rare or too over cooked. A miracle!


Prime Rib Roast from Freezer to Oven to Table


  • A 4 lb standing rib roast
  • Seasoning that you like -I use Max’ s seasoning which was in an earlier post or you could mix herbs plus kosher salt, paprika and brown sugar


  1. Preheat oven to 450 to 500 degrees
  2. Remove roast from freezer.
  3. Discard plastic cover, run under cool water and lightly wipe with clean cloth.
  4. Rub roast with any rub —
  5. Get a medium sheet pan and add a rack to it.
  6. Place the roast on the rack and put in the oven for 25-30 minutes. Keep an eye on it every 10 minutes because it’s going to get hot. You want a dark-brown crust to surround the meat. Don’t open the door; use the oven light to check it. Wait for the wonderful smell, about 20 minutes.
  7. After about 30 minutes, turn down the heat to 250-300 degrees, and keep cooking it for about 20-25 minutes per pound for rare and 30-35 minutes per pound for medium.
  8. A 4-pounder would cook for about 2 hours.
  9. Once it’s done, turn the oven off, remove the roast and let it rest for 15-20 minutes before cutting into it. ENJOY!

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Chicken Curry South African Style


South Africans love curry. So do folks from the UK. South Africa has a large and prosperous Indian community ( you may recall that Gandhi lived there for a while). So curry is part of the normal menu in a South African home. This chicken curry is my favorite and easiest as it uses my favorite Slow Cooker.


Slow Cooker Chicken Curry


·      2 lbs of boneless skinless chicken thighs

·      1 large onion thinly sliced

·      2 large sweet potatoes peeled and diced

·      1 cup coconut milk 

·      1 cup chicken stock (Better than Bouillon)

·      15 oz can chopped tomatoes in sauce ( Pomi is a good brand)

·      2 tablespoons  curry powder and 2 tablespoons of turmeric (we get ours from local Indian markets but it is commercially available)

·      1 teaspoon salt

·      1/2 teaspoon cayenne powder  (we do not like spicy but for those who do – this is optional)

·      1 packet ( 12 ounces) green peas frozen and 1 packet (12 ounces) frozen of cauliflower florets ( we prefer fresh vegetables if you can get them  which will involve hulling peas and cutting the florets from the cauliflower)

·      2 tablespoons lemon juice

·      Cilantro optional garnish


1.   In the bottom of the slow cooker whisk together coconut milk, chicken stock, tomatoes in sauce, curry powder, turmeric, salt and cayenne.

2.   Add chicken thighs, onion, cauliflower florets and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.

3.   Cook on Low for 8 hours or High for 4 hours.

4.   Stir in peas and lemon juice 5 minutes before serving.

5.   Serve over rice and with plenty of fresh cilantro.


The South African Garnishes:

  • We like to serve with sliced bananas which have been sprinkled with lemon juice to stay fresh and not brown, with raisins, with coconut flakes, and with mango chutney ( Mrs Balls is good but we make our own).
  • In addition some add chopped peanuts.
  • Note:  Please add as much curry as your palette will tolerate!



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Another great slow cooker recipe – so easy!


 Yes it is clear – the slow cooker is my favorite kitchen toy – I LOVE IT! Throw everything in and off you go on your day’s adventures and when you come home the house smells divine and dinner is ready! Go on, give it a try this year if you haven’t already!

Slow-Roasted Salmon with Dill Cream


  • Cooking spray
  • 1/2 bunch fresh dill, divided
  • 1 orange, cut into slices
  • 1 lemon, cut into slices
  • 3 tablespoons water
  • 1 (2 1/2-pound) salmon fillet, skin on
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup light sour cream
  • 1/4 cup canola mayonnaise
  • 1 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • Orange wedges (optional)
  • Lemon wedges (optional)


1. In a large,slow cooker, place a piece of foil long enough to overhang sides. Coat foil and slow cooker sides with cooking spray.

2. Chop enough dill fronds to equal 2 tablespoons; set aside. Line slow cooker bottom with remaining dill, orange slices, and lemon slices. Sprinkle with 3 tablespoons water.

3. Season flesh side of salmon with salt and pepper; place fillet, skin side down, on top of citrus. Cover and cook on LOW 2 1/2 hours or until fish flakes easily when tested with a fork or until desired degree of doneness. Using foil as handles, lift salmon fillet out of slow cooker; let stand 10 minutes. Lift fillet off herbs, and transfer to a serving platter.


4. While salmon cooks, combine reserved dill fronds, sour cream, mayonnaise, lemon rind, lemon juice, and mustard in a bowl; refrigerate. Serve salmon warm or at room temperature with dill cream sauce and orange and lemon wedges, if desired


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Slow Cooker Cioppino – add or subtract any fish you like or dislike! Very versatile recipe!


 I love scallops – my husband doesn’t. Some are allergic to shell fish or don’t eat it – you can still make this cioppino by using other kinds of fish like monkfish, or cod, or halibut or salmon or even sea bass as an expensive alternative! The soup makes all the difference. A  great dish for a cold day for lunch or dinner.

Slow Cooker Cioppino


  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 cups chopped fennel bulb
  • 10 garlic cloves, sliced
  • 1 cup dry white wine
  • 2 teaspoons tomato paste
  • 1/2 cup water
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh thyme
  • 3/4 teaspoon crushed red pepper
  • 3/8 teaspoon kosher salt
  • 1/2 pound chopped fresh tomatoes
  • 2 (2-inch) lemon rind strips
  • 2 bay leaves
  • 1 (26-ounce) box chopped tomatoes (such as Pomì)
  • 3/4 pound cod, cut into 2-inch pieces
  • 1/2 pound sea scallops ( or any other kind of fish you like if you do not eat scallops – for example salmon)
  • 1/2 pound peeled and deveined medium shrimp ( or any other kind of fish you like if you do not eat shellfish)
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh basil leaves


1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion, fennel, and garlic to pan; cook 3 minutes or until soft. Add wine and tomato paste to pan, stirring well; bring to a boil. Cook 2 minutes, stirring occasionally.

2. Carefully pour onion mixture into a 6-quart electric slow cooker. Add 1/2 cup water and next 8 ingredients (through boxed tomatoes) to slow cooker. Cover and cook on LOW for 7 hours.

3. Uncover; discard lemon rind and bay leaves. Stir in cod, scallops, shrimp, or other kinds of fish and lemon juice. Cover and cook on LOW 13 to 15 minutes or until fish flakes easily when tested with a fork. Garnish with fresh basil.

ENJOY with crusty french bread  and unsalted butter – YUM!

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Passionfruit Dessert – by Lynda – divine!


 We grow passionfruit on The Little Farm. We used to grow them in South Africa and love the taste. My daughter in law’s mom Lynda makes the BEST dessert from Passionfruit – and here it is! Thank you Lynda!

Passionfruit Dulce de Leche Dessert


  • 2 small packets of lemon Jello
  • 2 cans of Sweetened Condensed Milk
  • 3 cups of Hot Water
  • 1 cup of Passionfruit Pulp ( fresh or available in cans at )


  1. Dissolve the 2 packets of Jello in the 3 cups of hot water, and allow to almost set.
  2. Add the 2 cans of Dulce de Leche ( that is condensed milk in cans sweetened) and then the pulp.
  3. Mix well and allow to set.



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Stuffing – anytime not just for holidays!


 I love stuffing. I must admit that I do not wait for holidays to make it – and I do take the short cuts that are offered – instant stuffing on the stove – but I add a bunch of stuff that makes it more delicious. Here is my favorite stuffing recipe – using Kraft’s Stove top Turkey or Chicken Stuffing Mix

Little Farm Stuffing Recipe ( feeds about 16-20 depending how hungry folks are! I always seem to over cater anyway)


  • 8 Tbsp of Olive Oil
  • 1 bunch of celery hearts chopped
  • 2 large onions chopped
  • 2 boxes of Kraft Stuffing Mix for Turkey and 2 Boxes of Sage and Herbs Stuffing mix for Turkeys
  • 6 cups of hot water
  • 6 Tsp of Better Than Bouillon reconstituted into stock with the hot water
  • 12 Tbsp of Unsalted Butter
  • 1 cup of golden raisins
  • 2 cups of chopped dried apricots
  • 1 cup of dried cranberries


  1. Heat the olive oil in a large pan until hot then add the chopped onions, turn down the heat and cook until translucent
  2. Add the chopped celery and cook until softened
  3. Add all the raisins, apricots and cranberries
  4. Mix the stock with the butter until softened and partially liquified
  5. Add the stock ( water mixed with Better than Bouillon plus the added butter)
  6. Add the 4 packets of Kraft Stuffing Mix
  7. Mix all together until combined
  8. When the turkey is clean, has been brined, received an injection of marinade and is seasoned, fill both cavities with the stuffing – sew up the larger cavity and place in the roasting pan. Some of the stuffing may come out and that is fine as it will caramelize with the juices in the pan and become even more delicious!
  9. The rest of the stuffing should be placed into a large flat casserole and tabs of butter ( unsalted) on top then put into the oven at 400 degrees – with a last blast at broil for 5 minutes at the end to get the tops to brown. 
  10. Serve! And prepare for seconds or thirds!
  11. You could cut this recipe into a 1/4 using only 1 box of the stuffing mix and use it for a chicken – yummy and easy for a family of 2 -4.
  12. Enjoy!



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Quick and Easy! Try this recipe for Quiche when you are in a hurry!


Easy Fast and Yummy Quiche when you are in a hurry!



  • 8 slices bacon ( or turkey bacon if you don’t eat pork)
  • 4 ounces shredded Swiss cheese
  • 2 tablespoons butter, melted
  • 4 eggs, beaten
  • 1/4 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk

Directions with or without a crust

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
  3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
  4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

With a crust –you could take a premade pie crust and bake it for 20 mins then add the rest and bake again

Below a selection of Little Farm Eggs – quail, turkey, miniature chickens, Italian chickens, and more.


Here is turkey bacon below. 


Posted in Blog, Cheese, Family, Little farm products, Recipes, Recipes to Make with Children, Starters | Tagged , , , , , , , , , | Leave a comment

A Slow Cooker Onion Soup – easy and delicious – great for winter nights


 I tried this recipe and it was truly delicious – it was from – hope you like it!

Slow Cooker French Onion Soup


·        6 tablespoons butter

·        4 large yellow onions, sliced and separated into rings

·        1 tablespoon white sugar

·        2 cloves garlic, minced

·        1/2 cup cooking sherry

·        7 cups reduced-sodium beef broth

·        1 teaspoon sea salt, or to taste

·        1/4 teaspoon dried thyme

·        1 bay leaf

·        8 slices of French bread

·        1/2 cup shredded Gruyere cheese

·        1/3 cup shredded Emmental cheese

·        1/4 cup freshly shredded Parmesan cheese

·        2 tablespoons shredded mozzarella cheese


  1. Heat butter in a large, heavy pot over medium-high heat; cook and stir onions until they become translucent, about 10 minutes. Sprinkle onions with sugar; reduce heat to medium. Cook, stirring constantly, until onions are soft and browned, at least 30 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  2. Stir sherry into onion mixture and scrape bottom of pot to dissolve small bits of browned food from the pot. Transfer onions into a slow cooker and pour in beef (or if vegetarian, vegetable) broth. Season to taste with sea salt; stir in thyme and bay leaf. Cover cooker, set on High, and cook 4 to 6 hours. If desired, set on Low and cook 8 to 10 hours.
  3. About 10 minutes before serving, set oven rack about 8 inches from the heat source and preheat the oven’s broiler. Arrange bread slices on a baking sheet.
  4. Broil bread slices until toasted, 1 to 2 minutes per side.
  5. Combine Gruyere, Emmental, Parmesan, and mozzarella cheeses in a bowl, tossing lightly. Fill oven-safe soup crocks 3/4 full of onion soup and float a bread slice in each bowl. Top with about 2 tablespoons of cheese mixture per serving.
  6. Place filled bowls onto a baking sheet and broil until cheese topping is lightly browned and bubbling, about 2 minutes.

yellow-onion sliced-onions-for-onion-soup



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

Cinnamon Bread – easy and fast! Delicious!


 I had one hour free and guests coming – so decided to make some Cinnamon Bread – found the recipe in ALLRECIPES.COM – it was fast, easy and divine! Enjoy!!

Cinnamon Bread Easy and Fast ( 1 hour)


·        2 cups all-purpose flour

·        1 cup white sugar

·        2 teaspoons baking powder

·        1/2 teaspoon baking soda

·        1 1/2 teaspoons ground cinnamon

·        1 teaspoon salt

·        1 cup buttermilk

·        1/4 cup vegetable oil

·        2 eggs

·        2 teaspoons vanilla extract

·        2 tablespoons white sugar

·        1 teaspoon ground cinnamon

·        2 teaspoons margarine


  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9×5 inch loaf pan.
  2. Measure flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
  3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect.
  4. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.





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Our Farm Manager Max Arteaga has the best seasoning mix! Here it is! Use on all main course holiday foods!


We use this seasoning mix on everything – fish, meat, poultry and vegetables. I even added it to a cheese sandwich the other day! YUM! And so easy. Try it out!

 Little Farm Manager Max Arteaga’s Seasoning Mix – for meat, poultry and fish – vegetables too

Mix equal amounts (1 cup) of the following:

·       Dried Garlic

·       Sea Salt

·       Cayenne Pepper OR Chili Powder or Crushed Red Pepper ( or a combination of all depending on how HOT you want your seasoning to be)

·       Dried Oregano

·       Crushed White and Black Pepper

·       Crushed Fennel Seeds

Here he is with a bunch of our bananas from our annual crop! We put lots of these into banana bread!


Posted in Blog, Cheese, Family, Fish, Gluten Free, Little farm products, Meat, Pasta, Poultry, Recipes, Recipes to Make with Children, Rice, Salad, Slow Cooker, Soups, Starters, Vegetables, Vegetarian Mains | Tagged , , , , , , , , , , , , , , , , | Leave a comment