We love the combination of goats cheese and fresh figs. Truly scrumptious. Here is some of our fig bounty this year – and the two older grandsons smashing the figs into the pot for jam. Yum!
Today is Grandparents Day – yes, I know it’s one of those artificial holidays that most people say are for commercial reasons only – but once you become a Grandparent – you celebrate EVERY day – so we consider this to be a special day for us. Also be sure to check out www.grandparents.com – it is a site especially for grandparents!
We have seen our grandsons a lot this week and it is especially joyful when that happens – and how happy they make us feel. They all love to dance, love music, and love the water – so whether it’s singing, dancing, swimming or splashing – they are happy and giggling all the time. Simple things make for happiness – taking a walk with Grandpa, for example. 
And of course cooking together is a favorite! Here is a recipe for Cinnamon Coffee Cake that we love to make together.
Ingredients:
Topping
Directions:
NACD – the national association of corporate directors – gives education and peer to peer exchanges for directors from around the world who serve on company boards public and private alike. I was proud to speak at a recent Master Class at the NACD Laguna Event at the gorgeous Montage Hotel. A great venue with wonderful food – and amazing directors from all kinds of companies – met some great people and was much supported by my fellow board members at the NACD Southern California Group – where I serve both as a director and also as Chair of the Nominating Committee.
Fay Feeney – a global expert in Social Media who also serves on the NACD Board with me – took this super photo. Thanks Fay!
Wax Jambu is a plant species in the Myrtaceae, native to an area that includes the Malay Peninsula, and theAndaman and Nicobar Islands, but introduced in prehistoric times to a wider area[2] and now widely cultivated in the tropics. I must admit that it is an acquired taste since it is not very sweet – but our goats ADORE them and can never get enough!
Music adds so much joy to our lives. So does exercise and good health. And until one’s life is devoid of all of those – we do not really appreciate our senses that let us hear, see, understand and move with joy and no pain.
So today I am giving thanks for all the goodness in my life – the family, friends, good health and prosperity – and ask that you take a few moments to express an attitude of gratitude. We always have something to be grateful for, no matter how dark the moment. And in this blog I send you strength and joy for every moment of your day.
Below is some of the bounty of our little farm – apricots and the jam that I have made from them – just Apricots ( pitted), sugar and vegetarian pectin. Cook slowly and enjoy. My absolute favorite jam.
And of course – apples and honey from our bees – a traditional dish. Happy New Year to those who celebrate it tomorrow! Here I am in my bee suit – but honestly, I leave the bee keeping to my husband – he is a real expert – and we are working hard to preserve as many bee colonies as we can – they are suffering from the Colony Collapse Syndrome that bees worldwide are afflicted with. We lost half our hives this year – and are tending to the remaining ones hoping that they will survive. More on that in another blog….
We love Cherry tomatoes – and the kids love them too. They taste like candy! There are so many ways to use them – here are a few:
1. On top of baby arugula with a lemon/olive oil/garlic dressing as an accompanying salad to anything!
2. With sliced avocado, kosher salt and a squeeze of yuzu lime ( Japanese lime) as a starter – sprinkle a few pine nuts on top or any chopped nuts of your choice – the nuts could be heated in a bit of salt and olive oil first – careful not to burn and then added at the last moment too – yum!
3. Poach salmon in the oven ( 350 degrees for 15 minutes, place the raw salmon in a casserole with drizzle of olive oil and lemon juice, and place the cherry tomatoes on top for the last 5 minutes while turning the oven to broil)
Here is a picture of our latest growth – you can almost taste them!
Today I had lunch at Spago in Beverly Hills, Los Angeles. It was delicious. And Wolfgang Puck was there mixing with the folks and commenting on his recipes and restaurant empire. I ordered his signature dish – I always do ( unless I order his lobster salad which is divine – but both are so substantial that only one can be ordered per meal!). Here is the recipe for you from him with my ‘make it easy’ modifications! ENJOY!
Ingredients:
Instructions for Pizza with Smoked Salmon and Caviar Recipe
It was one of those weeknights when time was short – I got home at 6.15 and had dinner on the table by 6.45. Now that’s the kind of meal I like to make when I am tired! Here is it – kids will love this – and love making it too. Its the kind of thing when you throw it all into the pan and there is dinner!
BAKED SALMON FILLETS WITH GOAT CHEESE
AND CILANTRO ( Fresh Coriander)
Ingredients:
4 tbsp. olive oil
1/2 c. onion, chopped
1 tbsp. garlic, finely chopped
1/2 c. dry red wine
4 tbsp. capers
1 tbsp. fresh rosemary, chopped (or 1 tsp. dried)
1 tsp. fresh oregano, chopped (or 1/2 tsp. dried)
1/2 c. fresh tomatoes chopped
Salt to taste ( not too much – the capers are salty)
Pepper to taste, freshly ground
4 (6 oz. ea.) boneless salmon fillets or 1.5 lbs of a side of salmon ( that’s what I used for two of us – so that we have enough leftovers for lunch tomorrow)
1/3 lb. goat cheese, crumbled (my own home made goat cheese of course!)
4 tbsp. fresh coriander, chopped
Directions:
I served this with steamed white rice ( I had some leftover from the night before so just heated that up in the microwave). And a cucumber salad that came right from the farm – cucumbers, chives and scallions – along with rice vinegar and sugar to taste ( I used Splenda). Serve the salad in a separate bowl so that the vinegar doesn’t soak the main course.
Enjoy!
Do you remember the post on August 12th when I described how to add chicken pieces to a delicious vegetable mixture? https://littlefarmgrandma.com/fast-way-to-make-chicken-cook-up-veggies-when-they-are-in-season-freeze-then-add-chicken-pieces-in-a-skillet-for-a-quick-midweek-meal-cooking-with-kids
Here is another variation on that recipe. To the veggie mixture instead of the chicken, add 1/2 cup 2% reduced-fat milk mixed with 3 ounces of aged Gruyère cheese, shredded (about 3/4 cup) and 3 large eggs, lightly beaten. Then add four large beefsteak tomatoes sliced thick on top of the mixture ( in a casserole) and panko bread crumbs ( about 1/2 cup) which you have tossed in a frying pan for a few moments in a couple of tablespoons of heated oil. Bake at 375 degrees for about 40 minutes and serve with a crisp green salad ( arugula and romaine). YUM! And the kids can help you do all of it ( whisking the cheese, milk and eggs, adding the sliced tomatoes, and sprinkling over the fried panko crumbs). Below are some of this year’s crop of tomatoes….amazing!
Our grand-nephew Alex has cancer. It was diagnosed some months ago just a month before his 4th birthday. He is undergoing daily chemotherapy and is on large doses of prednisone. Its a horrible, scary, painful road to 3 years of treatment but the good news is that it is curable. Those who love him will regard him with concern and worry for the rest of his life which we hope and pray will be a long happy one. So it is with cancer. You know about that I am sure – there is no family that is untouched by one kind of cancer or another.
Recently someone who claims to have a sixth sense – told me that he is surrounded by 40 angels who are caring for him but that prayers help with the side effects of the chemotherapy. Truth or fiction? Who could tell? But prayers can’t hurt. Please join me and tell all your friends to pray for our little Alex Segil – and thank you in advance. His smiles keep us all smiling – an amazing indomitable spirit to be sure.
Flavored Whipped Cream. This is an easy way to make dessert seem sophisticated. Make caramel whipped cream, strawberry cheesecake whipped cream, chocolate whipped cream, peanut butter whipped cream, and more. Or make chocolate whipped cream both with cocoa and melted chocolate. Chocolate and cream cheese makes a great whipped cream. Peanut butter whipped cream is one of my favorites. Beat in chunky peanut butter and chopped salted peanuts. Try it on top of a hot fudge sundae.
We have SOOOO many peppers, onions, tomatoes, zucchini and garlic in the farm right now that I am overwhelmed. So I fry it all up with salt ( sometimes Lawry’s seasoned salt) and olive oil (garlic in the heated oil for a few moments first, then onions till translucent, then peeled and sliced zucchini for 5 minutes then add tomatoes and vegetable or chicken stock to taste plus chopped basil or oregano or whatever herbs you enjoy) – simmer and reduce until its ready to your taste. Then store meal sized portions in freezer bags, label and save for a mid week day when you just don’t know what to serve.
Take out chicken pieces ( we use skinless boneless thighs and some breasts) cut into bite sized pieces – add some olive oil to a pan and fry on all sides till browned, then add the vegetable mixture above which you have either defrosted overnight in the fridge or just put it in frozen and it will defrost in the pan. Cook on low for 15 minutes until all the tastes have blended and serve with steamed rice ( in a rice cooker). Could not be easier and tastes divine! The older kids (with appropriate warnings about hot stoves and liquids) can help by either cutting up the chicken, stirring the mixture, or putting the chicken pieces into the pan. Enjoy!
Salmon leftovers after a large luncheon where I had 15 guys and gals with whom I serve on a board, come to The Little Farm for a Board Retreat – what to do? Well here goes – Salmon Croquettes! What a lovely surprise! It turned out terrific! And made a wonderful Saturday lunch just enough for my husband and myself. So I thought I would share the recipe with those of you who always over cater ( I suffer from that problem – do you?)
2. Heat oil in a large skillet over medium heat. Add patties; cook 5 minutes on each side or until browned.
3. Combine remaining mayonnaise, juice, and mustard with parsley, capers, garlic, and salt, stirring well. This will be the sauce that will go onto the top of each patty in a dollop.
ENJOY!
Ingredients
1. Combine first 12 ingredients in an electric slow cooker. Cover and cook on LOW for 6 hours or HIGH for 4 hours. Serve over rice.
2. Use a rice cooker which can be started in the last hour of cooking the chicken – and will stay hot and ready for you until you are ready to eat.
I bet there will not be a lot left but if there is – its a great next day lunch meal too!
Below is a picture of a recent JAM TASTING that we had at The Little Farm – yes, we do JAM tasting like people do WINE tasting since I make about 36 different jams from our exotic fruit trees. It’s fun!
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. I keep a bag of croutons made like this in the fridge all the time – they are wonderful in regular salads and other dishes – and this cuts down the time to make the panzanella to 5 minutes!
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend optimally – although today I made the salad last night since I was going to run short of time this morning, and after macerating in the fridge all night – it was delicious. In the picture below, I actually added some avocado ( a very Californian touch to this Tuscan salad) just before serving and the creaminess of it added another dimension.
This is THE Event for chefs and foodies – and does so much good too – supporting the American Cancer Society – I am gathering cards of chefs there to introduce them to my cheeses! It is called CALSPIRIT and can be accessed at www.calspirit.org.
For the 29th consecutive year, CALIFORNIA SPIRIT, will bring together renowned chefs from Los Angeles’ best restaurants to prepare their finest culinary creations and wine makers from California’s premier wineries to serve their finest reserves.
CALIFORNIA SPIRIT 29 happens on Sunday, July 28th, 2013. Originally founded in 1984 by Master Chef Wolfgang Puck, Barbara Lazaroff and Sherry Lansing, CALIFORNIA SPIRIT, has grown into a spectacular gourmet gala featuring exquisite cuisine, premium California wines, live entertainment, and a spectacular live and silent auction.
To date, California Spirit has raised over $15 million for the American Cancer Society.
Great fun – and sooooo much food and wine! WOW – everyone who is important ( or who thinks they are) in LA is there – promoted by my friends Barbara Lazaroff – creator of the designs of all Wolfgang Puck Restaurants – (he is her former husband) and so much more – and Sherry Lansing – whose motion picture leadership and career was sterling and who now puts her energy into creating opportunities in math and science for high school kids by encouraging executives in STEM ( Science, Technology, Engineering and Math) to bring their talents on a part time basis to young ones in school – what a valuable deliverable to our youth! How could I not support such an event! You too can contribute to the American Cancer Society – just go to www.cancer.org/donate and donate on line. It’s an epidemic – how many people do you know who have been affected by cancer? My family has – our grand nephew ( 4 years old) has ALL ( cancer of the blood – Acute Lymphoblastic Leukemia), my mother passed away at 61 from cancer and about 90% of my friends have had or still have breast cancer. There is no single family that is untouched and we CAN do something about it. You can donate in many ways – here are a list of links that will help you to make good things happen. And THANK YOU!
I thank you for making a difference.
Here are more of those adorable animal pictures. I showed these to my grandkids and they loved them. I did too. Growing up with dogs, horses and being around breeding of animals made me an animal lover. Which is a good thing because we presently have 6 mommy goats and 14 babies – in the process of donating them to camps and riding schools, and other community places right now. And of course we have chickens, quail, rabbits, 100 birds in an aviary and two conyers ( parrots)…
All of the above have been rescued as was our wonderful fourth Rottweiler Sunny Dog. Teach your children and grandchildren to love animals and you will teach them to love life and respect it in others.
We all get a lot of junk email but these pictures sent by a friend were so adorable I had to share them with you. Even if you are not religious, these inspire a belief in a force greater than each one of us, the miracles of life and love in the animal kingdom knows no bounds. Would that we could feel the same way about our fellow humans that way! Teaching our children to love animals and respect what they can teach us – is a good lesson worth passing down to future generations.
The last one you just have to love eh?
More to come in future blogs….Life is GOOOD!
Tortilla Recipes and Wraps
Tortillas are so easy to make that you might as well try your own. You can make wraps as fast as you make sandwiches and you can buy the wraps from the store if you don’t want to make the tortillas yourself. Kids love to do these – they can put in whatever they like ( the weirder the better – as long as they eat it!) And there isn’t too much mess. So many stores now stock tortillas of many kinds ( spinach, spicy, with sun dried tomatoes, gluten free, flour, corn, and so on) that it seems silly to make tortillas. But when you taste freshly made ones, you will know why folks do it! They are just simply fabulous! I buy dough relaxer from Prepared Pantry ( see the link below) – and when I have the time ( not often I do admit) I will make my own tortillas. Otherwise the grandkids and I think up wonderful ways to use leftovers in imaginative wraps. Enjoy!
How to Make Wraps
You can make an open-ended wrap or a closed one. And everyone seems to have their own best way to wrap a wrap. This is how to wrap a wrap.
If you make a closed end wrap, cut the wrap in two and eat half at a time.
If the tortilla is a little stiff and hard to wrap and keep closed, try microwaving the tortilla under a paper towel for 15 to 20 seconds. It will be more pliable.
Grilled Chicken and Chipotle Wrap
Grilled chicken makes a wonderful wrap. This is a great way to use left over Roast Chicken. Load it up as you like. The chipotle ranch spread gives it some zip and, really improves the sandwich.
Ingredients:
Sour Cream Fiesta Tortillas
Healthy Wheat and Granola Tortillas
Try something a little healthier with whole wheat flour, nuts, and quick oats.
Fresh Spinach Tortillas
These tortillas are made with fresh spinach.
1 tablespoon sour cream
I like to keep my blog happy and full of fun things to do. As someone who loves to cook and makes multiple dinner and lunch parties for family and friends, I depend on my double oven to work reliably. Not so this week.
My oven – Kitchen Aid double fancy self cleaning oven – blew. And I hear from others that the self cleaning element does that – in fact one friend had her oven BLOW OUT into the kitchen during the cleaning cycle – good thing it happened in the middle of the night! And that her house didn’t catch on fire.
So I have an extended service warranty with Sureway of Louisville Kentucky – cost me some bucks I can tell you! I duly called them – they gave me two service providers – and then transferred me to one. I held on for 45 minutes. I kid you not. 45 minutes. Good thing I sold my business 6 years ago and can be fairly flexible with my time. Then the call center rep could barely speak English – he told me he didn’t have an account for me ( I had just been transferred by Kitchen Aid to him as an approved vendor). And on and on it went. Finally I tried to cancel my contract with Sureway Inc. of Louisville Kentucky but the cancellation process is so onerous that after struggling to do so – I just gave up and will not renew. One thing is for sure I will never again use them or their provider A&E Factory Service of Ontario California, who lied and lied and lied – said they were calling back – never did, said they were coming on Saturday – I stayed home all day – they never called and never showed up; and when I finally ( after staying on hold for 45 minutes, spoke to another call center rep at their company – another one who could not speak English – so that finally in desperation after trying to be understood – I had to speak to him in Spanish) – I discovered that their tech manager Mark didn’t even put in the order for Saturday – he just told me he did, to get me off the phone – and I am using my blog to let you know to never deal with any of these companies- they and their providers are shockingly inefficient and rude – and unable to provide even basic service. And did I mention that this service provider adds a 30% override to the cost of the part so that they can puff the bill to the warranty company? Oh yes – this is a con game – no wonder our insurance costs are going up. A&E Factory service wanted to charge me $504 for the cost of a part that Kitchen Aid sells direct for $273. What a rip off.
I finally found a service provider who provided the service at normal labor costs, and the part at actual cost – they are called LA Fixit, I am hoping that my oven will be fixed in two days on Wednesday. The reason for the panic? I have 60 people coming on Friday for dinner – cooking in the oven started last week and then stopped in a hurry. And you know how difficult it is to convert recipes from oven ready to microwave ready. The result? I am compromising and making and buying stuff. Here is a recipe that was going to be all home baked- and is now made on the stove not in the oven. Not my preference but what can one do?
Chicken with Peppers and Tomatoes
Directions:
Enjoy! Here is a picture of our peppers – we have so many wonderful ones this season!
So, as I ask others who are stressing about silly stuff – did someone die? And the answer here of course is – nope – so then none of this really matters. And today I am back to my happy self.
I am sure you have experienced something similar – it sure is annoying when service people are not service oriented isn’t it?
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