Recipes from July 3 Cooking Day

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GRILLED CHEESE

Butter one side of 2 slices of bread.  We used Matt’s potato bread.  Place I piece buttered side down and top with 2 slices of American Cheese.  Top with the other slice of bread with buttered side up.  Cook until the bread is browned, flip and cook until 2nd side is browned and serve with mustard and pickles if desired.

POTATO CHIPS

We used colored potatoes from Jah Works Farm but any starchy potato will work.  Slice the potatoes about 1/8 inch thick.  Heat oil to 300 degrees and fry until browned.  Drain on paper towels and serve with another sprinkle of salt

PARSLEY POTATOES

Put chopped, peeled potatoes into salt water and bring to a boil.  Boil until tender.  Drain and finish with salt and pepper, ½ cup butter and ¼ cup minced parsley.  Serve warm.

SCALLOPED POTATOES

Grease a 10-inch baking dish. Place in it, in 3 layers:

3 cups pared, very thinly sliced potatoes

Sprinkle the layers with flour and dot them with butter and sprinkle with cheese. Use in all: 2 tablespoons flour, 3 to 6 tablespoons butter, ½ cup cheese from Peaceful Heart Farm

Heat: 1/4 cups milk or cream

Season with: 1/4 teaspoons salt, 1/4 teaspoon paprika, (4 teaspoon mustard-optional)

Pour the milk over the potatoes. Top with bread crumb and grated cheese Bake at 350 for about 1 ½ hours or until bubbly with some browning.

POTATO AND CHICKEN CURRY

1 tablespoon avocado oil

 half a yellow onion, sliced thinly

1-pound boneless skinless chicken breasts from His Hertitage Homestead, cut into bite-sized pieces

1/4 cup yellow curry paste

10 baby golden yukon potatoes, cut into halves or bite-sized pieces

one 14-ounce can coconut milk

1/2 -1 cup water or broth

a heavy pinch of salt

 2 teaspoons fish sauce

 1-2 tablespoons brown sugar

Heat the oil in a large pot over medium low heat. Add the onions and sauté for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; sauté for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.

Add the coconut cream and 1/2 cup water or broth to the pot. Season with salt. Simmer for 20-30 minutes or until the potatoes are fully cooked, adding more liquid depending on the consistency you want for the sauce. If you are wanting a bit more thickness to your sauce after simmering, add 1 tablespoon cornstarch dissolved in 1 tablespoon cold water to the bubbling pot to thicken it up slight ly. While the chicken and potatoes cook. cook rice according to package directions.

Stir in the fish sauce and brown sugar to really take it up a notch. Add until it tastes amazing. Seriously – so good. Serve over rice.

OVEN ROASTED POTATOES, CABBAGE, AND ONIONS

Preheat the oven to 400 degrees. Peel potatoes and cut into chunks, chop onion coarsely, cut cabbage from Fishel Farm into chunks.  Coat everything with olive oil, salt and pepper and a tablespoon prepared mustard.  Place on a baking sheet and roast until browned. Serve with more salt and pepper.

FRIED CHICKEN WITH MASHED POTATOES AND GRAVY

Slice chicken breasts from His Heritage Homestead into thin strips.  Dredge in flour, dip in buttermilk, and dredge in flour again.  Fry until crispy and cooked in the center. 

Peel and chop potatoes and place in cold salted water.  Bring to boil and cook until tender.  Drain well and mash with butter and milk to desired consistency.  Season with salt and pepper to taste.

Make a roux from equal parts butter and flour, 1 stick butter and I cup flour.  Melt the butter and stir in the flour to the consistency of peanut butter.  Continue stirring and cook until golden brown, gradually add the stock while stirring and cook until thickened.

Serve the mashed potatoes topped with gravy and fried chicken

STIR FRIED VEGETABLES WITH RICE

Chop all the vegetables to roughly the same size.  Heat sunflower oil over medium high heat.  Add the vegetables and stir fry until tender.  Remove from the pan.  Add soy sauce For the Vegetables:

  • 1 tbsp cooking oil (canola, peanut, or sunflower oil)
  • 2 cups sliced summer squash from Harvest Moon Farm
  • 1 cup mushrooms from Hillcrest Mushrooms sliced
  • 1 cup sugar snap peas from Don’s Woodworking

For the Simple Stir-Fry Sauce:

  • 1/4 cup soy sauce
  • 2 tbsp water or vegetable broth
  • 1 tbsp brown sugar or honey
  • 1 tsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp cornstarch (optional, for thickening)
  • Step-by-Step Instructions
  1. Prep the Sauce: Whisk all of the sauce ingredients together in a small bowl until the sugar and cornstarch are fully dissolved.
  2. Heat your oil in a large skillet or wok over medium-high heat. Add the garlic, then the squash and stir-fry for 3–4 minutes until they begin to soften. Toss in the mushrooms and snap peas. Continue cooking for another 2 minutes.
  3. Add the Sauce: Pour the prepared sauce over the vegetables. Toss everything together and let it simmer for 1–2 minutes, or until the sauce thickens and coats the veggies perfectly.
  4.  Serve: Remove from heat and enjoy immediately over steamed rice.