Farm to Fork the Margy Way Recipes:
You can buy the cookbook here or from me.
Chicken & Noodles
2 lbs chicken breast
1 tsp pepper
2 cans cream of chicken soup
4-6 cups of water (depending on how much broth you like)
3 T chicken base
1 cup onion
1/2 tsp garlic, minced
1/4 cup fresh parsley or 2 T dried
8 ounces wide amish egg noodles, uncooked
Crock Pot Method - Wash chicken and remove as much fat as possible. Place the chicken in the crock pot and season with salt and pepper. Add all other ingredients with the chicken except the noodles. Put the lid on the crock pot and cook on low for 6-8 hours or high for 4-6 hours - until the chicken is pull apart tender. When the chicken is done, remove and pull apart into pieces. Turn the crock pot on high (if not already on high) and remove the lid. Add the noodles and cook until they are done. Approximately 30 minutes. Note: the last 30 minutes you can add frozen peas or mixed vegetables, if you like. This is very good served over mashed potatoes!
Portobello Leek Soup
1/4 cup butter
5 whole leeks, chopped (white and green parts only)
1 medium onion, chopped
10 ounces portobello mushrooms, sliced
1/4 cup flour
3 cups chicken stock (I used veggie stock)
4 T dry sherry (I didn't have any, so I didn't use it - but Margy says this adds great flavor!)
2 cups half and half (I used 2% milk)
1/4 tsp cayenne pepper
Melt butter in large heavy pot over medium heat. Add leeks and onion, saute until tender, 10 minutes. Add mushrooms and saute 5 minutes. Reduce heat to low. Add flour, cook until mixture is thick, stirring occasionally, about 3 minutes. Gradually stir in stock and 2 tablespoons of sherry. Bring soup to a boil, stirring. Reduce heat and simmer until thickened, about 10 minutes. Stir in cayenne pepper. Season to taste with salt and pepper. Stir remaining 2 tablespoons sherry into soup and simmer 5 more minutes. Serve.
Italian Crock Pot Pasta1 pound Italian sausage links, uncooked (Italian turkey sausage also works)
1 medium yellow onion, sliced
1 medium green pepper, sliced
1 tsp Italian seasoning, dried
1 cup mushrooms, sliced or left whole
3 cups spaghetti sauce (no meat)
1 pound pasta, cooked
Brown the sausage in skillet. Put all ingredients, except pasta in the crock pot and cook on low for 6-8 hours. slice links and serve sauce/sausage over pasta. Top with parmesan cheese.
Vegetarian: Eliminate the sausage and add sliced zucchini and yellow squash, cubed eggplant and or any variety of vegetables you prefer.
2 pounds of haddock, fresh (buy wild caught)
1/4 cup brown sugar
1 T butter, melted
1 cup pecans, chopped
Cayenne Butter Sauce
1/4 stick butter, melted
1/2 tsp cayenne pepper
1/4 cup red pepper, diced fine
Rinse and pat the fish dry. Place on a sprayed baking sheet pan. Brush the fish with the tablespoon of melted butter. Put the brown sugar on top of the fish. Press the pecans on the top of the sugar. Put the fish in the oven at 375 degrees and bake for 15 minutes until fish is flaky. Add the cayenne pepper to the 1/4 stick of melted butter. Put a small amount of the cayenne butter sauce on each serving of haddock. Garnish with the diced red pepper. This is really good and was a very popular weekend dinner special at Margy's.
We used cod - just use a mild, white fish. We did not have red pepper and it was still so yummy!
Beef and Noodles
2 pounds beef chuck roast
1 tsp oil
1 tsp salt
1 tsp pepper
2 cans cream of mushroom soup (Margy has a homemade mushroom sauce/soup recipe!)
2-3 cups water
2 T beef base
1 cup onion, chopped
1/2 tsp garlic, minced
1/4 cup parsley, fresh, chopped or 2 T dried parsley
1/4 cup red wine (optional)
8 ounces wide egg noodles, uncooked (I like the homemade Amish noodles for this)
Crock Pot Method - Wash meat and remove as much fat as possible; brown in hot skillet with oil. I did not brown in the skillet first. Place the roast in the crock pot and season with salt and pepper. Add all other ingredients with the beef except the noodles. Put the lid on the crock pot and cook on low for 6-8 hours until the meat is pull a part tender. When the roast is done, remove and pull apart into pieces. Turn the crock pot on high (if not already on high) and remove the lid. Add the noodles and cook until they are done. Approximately 30 minutes. The last 30 minutes, you can add frozen peas or mixed vegetables if you like. These are very good served over mashed potatoes.
Easy Broccoli Enchiladas1 bunch of broccoli, chopped
1 can cream of chicken soup
1 8oz pkg cream cheese
1 small can chopped green chilies
1/4 cup green onions, chopped
10-12 10" flour tortillas
8 ounces jack and cheddar mix, shredded
Cook 1 bunch of broccoli.
Mix the soup, cream cheese, green chilies and onions together and heat in microwave; stir.
Add the broccoli to ingredients above.
Fill tortillas with 1/2 cup of filling.
Put in sprayed 9X13 pan, cover with shredded cheese. Bake at 350 for 20-30 minutes until hot throughout. You can add salad shrimp, mushrooms, cooked chicken, etc.
Apple, Carrot, Cucumber Smoothieserves 1 - so double or triple, if you want.
1/4 cup apple juice
1 T lemon juice, fresh squeezed
1 whole carrot, cut into chunks
1/2 cup cucumber, cut into chunks.
In a blender, combine juices, carrot and cucumber. Blend until smooth. This is a very refreshing drink.
Other Recipes we've enjoyed...
Chicken Noodle Soup - using leftovers from a whole chicken!
Simple Bean Soup - This soup is so yummy and easy!
Homemade Pizza and Pizza Sauce
Homemade Whole Wheat Pancake Mix
Playdough - awesome recipe!
Whole Chicken - it is SO easy and yummy!
Creamy Chicken and Wild Rice Soup - OR - Vegetable and Wild Rice Soup
My darling friend, Jackie, brought us this soup when Sophie broke her arm, and I've made it a few times since, so I figured it was worthy of being added to this list! Josh calls it "Jackie's Stew" and it's loved by all in our home! We leave out the chicken and add a little more veggies. It's sooo yummy!