Author: Kasha

Thanksgiving Prep, Part 3 🎥

Thanksgiving Prep, Part 3 🎥

Posted on by Kasha
Thanksgiving dinner frightens many, especially first-timers or new cooks who lack the confidence to pull off a feast. Tonight's cooking live was designed to show you how to make tasty, seasonal dishes in a fraction of the time. No, it wasn't a full feast in under an hour. But, if you WANT to buy a prepared turkey or dessert, no one would fault you. In this season of Thanksgiving, please be kind to yourself. Stuffing has always been my favorite part of Thanksgiving. I wanted to make a gluten-free alternative that did not use bread. I tried Kasha, with all...Read More
Thanksgiving Prep, Part 2 🎥

Thanksgiving Prep, Part 2 🎥

Posted on by Kasha
There are so many things you can do in advance of a major holiday meal to allow yourself an easier hosting job. Whether you’re hosting 4 or 20, getting a jumpstart on the basics will make your Thanksgiving a breeze - and you might even be able to visit with your guests rather than sweat in the kitchen. Cranberry sauce is a turkey dinner staple, and the canned variety is good, but homemade is so simple. The best part of it? You can customize the flavors! Cranberry Sauce1 bag (12 oz) fresh cranberries1 1/4 cup brown sugar1 cup orange juice...Read More
Thanksgiving Prep, Part 1 🎥

Thanksgiving Prep, Part 1 🎥

Posted on by Kasha
Tonight, I started giving you lots of ideas on how to make your Thanksgiving a little easier. There are plenty of tasks you can do ahead of time. If you have a plan and pace yourself, you may be surprised how easy it is to put on a holiday feast! I went with a simple smashed potato dish because I hate lumpy potatoes, and "smashed' is a little more forgiving. The additon of a pile of buttery leeks make them so special. Sour Cream and Leek Smashed Potatoes(serves 6)2 lbs red potatoes, washed well and cut into chunks1/2 lb leeks,...Read More
Creamy Instant Pot Mac ‘n’ Cheese 🎥

Creamy Instant Pot Mac ‘n’ Cheese 🎥

Posted on by Kasha
Let the FarmGirl Be Your Guide Discover quick, creamy Mac & Cheese with Instant Pot! I know making dinner for the family seems like an insurmountable task sometimes. A box of Mac and cheese and some chicken nuggets come together in a hurry.But, allow me to offer another option. The Instant Pot electric pressure cooker makes creamy macaroni and cheese in minutes, and most of it is hands-off. Chances are, you’ll even have leftovers! Imagine coming home after a long day in the fields, and in minutes, having a comforting bowl of mac & cheese ready to devour. No stirring,...Read More
Butternut Squash Grinder 🎥

Butternut Squash Grinder 🎥

Posted on by Kasha
Whip Up a Butternut Squash Grinder with Roasted Peppers! Welcome to the culinary journey of creating a delectable Butternut Squash Grinder with Roasted Peppers FarmGirl Style! This mouthwatering dish is sure to become a favorite in your household. It's a delicious explosion of flavors, combining the sweet, nutty taste of butternut squash with the smoky tang of roasted peppers all nestled into a comforting sandwich. Plus, it's relatively simple to whip up, making it ideal for a weekday dinner or a weekend lunch. So, let's get started! When Thomas was born, over 20 years ago, I was a vegetarian. That...Read More
Zucchini Cookies 🎥

Zucchini Cookies 🎥

Posted on by Kasha
This bit of baking nostalgia came from my heirloom recipe card collection. My Babci (Bob-Chee) Sophie - Farmer Sonny’s mother - was an incredible cook and she loved to bake.Lucky for me, I inherited many of her original recipe cards. This zucchini cookie recipe was one of several old standbys that she would make for hungry farmers to enjoy on a summer afternoon.Please make these with small zucchini. If you use a larger one, be sure to cut it in half and remove the seeds before grating on a box grater. The seeds will add a lot more liquid than...Read More
Sweet and Colorful Snack Peppers 🎥

Sweet and Colorful Snack Peppers 🎥

Posted on by Kasha
Sweet and Colorful Snack Peppers are the best edible container for your AND your kids’ favorite foods.Make lunchtime more fun, and add some extra nutrition, by filling snack peppers with an assortment of meats, cheeses, dips, and spreads. The possibilities are endless. Take the kids shopping at your favorite Adams Fairacre Farms location and let them choose what they want to create for lunch this week.You’ll be surprised how creative little ones can be when given the chance, and they’re more likely to eat better if they had a hand in making it. Snack peppers are still in season locally,...Read More
Delicious Homemade Jalapeño Popper Dip 🎥

Delicious Homemade Jalapeño Popper Dip 🎥

Posted on by Kasha
It’s Labor Day Weekend, and we’re getting closer to football season and the start of the school year for many, so these snack ideas are doing double duty.Everyone loves jalapeño poppers, but making them from scratch is an overwhelming chore. This baked dip makes it so simple to make big batches and you can choose to bake it with some crispy panko crumbs in one 4-cup baking dish or in smaller ramekins for individual servings.The food processor makes quick work of the jalapeños and garlic, but you can mix everything in one bowl if you prefer. The chopping is simple...Read More
Sweet Corn Risotto 🎥

Sweet Corn Risotto 🎥

Posted on by Kasha
Rice is a traditional cross-cultural comfort food.Risotto, however, has become a trendy dish on restaurant menus. What most people don’t know is that it is easy to make and incredibly versatile. You can add a variety of vegetables, stocks, herbs, and cheeses, to make it special every time.This risotto gets a burst of sweetness in each bite by using the best of the summer sweet corn. I used fresh corn but you can use leftover cooked corn cut off the cob or you can substitute frozen corn kernels if that’s what you have on hand.Leeks are the chosen aromatic in...Read More
Roasted Jalapeño Salsa

Roasted Jalapeño Salsa

Posted on by Kasha
We do a lot of meal prep around here and utilizing homegrown veggies is the inspiration.Thomas came up with this deliciously simple roasted jalapeño salsa that will keep for a week or so in the refrigerator. You can also freeze it for longer storage. We like it HOT so we leave in the hot pepper seeds. Remove the seeds and ribs if you prefer a milder salsa.We like this salsa with chips, but it's also amazing on our favorite breakfast-for-dinner meal. Sauteed onions and charred poblano peppers are piled on top of a toasted corn tortilla, then we top it...Read More