Farmtastic Recipes

Farmtastic Recipe – Roasted Vegetables and Wild Rice

I’m always in search of great side dishes, something to shake Cowboy and I out of our potato-and-grean-bean rut.  This recipe has some of my favorite veggies, which when combined with wild rice make the perfect mate to grilled chicken, pork, or steak. This is a one-and-done side dish, meaning simply add your protein and you are good to go.  While it takes 40 minutes to cook, that gives you plenty of time for the rest of dinner prep and clean up.

Here are my notes on this all-in-one side dish.

The Recipe: Roasted Vegetables and Wild Rice

The Source: Southern Living and My Recipes (click here for the official recipe)

Farmtastic Notes:

  • I altered this recipe in order to make just enough for four people as a side dish.
  • For the rice, I used Uncle Ben’s Wild Rice Original Recipe, one 6 ounce box.
  • For the veggies, I used 1 red bell pepper, 1 zucchini, 1 yellow squash, and 1/2 medium white onion.  All chopped into bite-size chunks.
  • For the nuts, I used a heaping 1/4 cup of raw slivered almonds.  I’ve used up to 1/3 of a cut, depending on what you like. I did not roast them or add more salt to them.
  • For the olive oil, I used extra virgin.  I mean, really, is there any other kind?
  • For the seasoning salt, the rice comes with it’s own spice mix, so you might want to reduce the seasoning salt to 1 1/2  to 2 tsps., depending on your preference.  This will keep it from being too salty when you add the veggies to the rice.
  • For the pepper, I never measure. I just get my grinder out and eyeball it.
  • When roasting the veggies, heap them onto the cookie sheet.  If they are in too thin of a layer, they will burn.  I like to mound them (see photo).  Also, on their second set of 20 minutes in the oven, keep an eye on them.  They can start to char, and sometimes 15 minutes will do you.
  • You’ll want to start cooking your rice after the veggies go in the oven.  It takes about 25 to 30 minutes to cook down.
  • Finally, this dish is not only delish, but it’s super colorful, so it’s great for company when you want to dress things up and have your guests say, “Yummy!”

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I’d love to hear what you think of this recipe, so give it a try and share your thoughts.

Farmtastic Recipes

Farmtastic Recipe – Praline Pull-Apart Bread

Spring and summer are when we welcome the most visitors to the farm.  It seems our city friends love to have an escape to the country life, and with wildflowers and sweet tea plentiful around here, we are considering installing a turnstile at the gate.

With that said, I love this recipe for it’s ooey gooey goodness as a dessert, or as a decadent breakfast complete with a cup of steaming coffee or tea.  Here’s to a sugar high!

The Recipe: Praline Pull-Apart Bread

The Source: Southern Living and (click for the official recipe)

Farmtastic Notes:

  • I prepared this just like the recipe, including using Rhodes White Dinner Rolls.  (If anyone is brave enough to try another roll, let me know how it goes. I’ve had such good luck, I can’t bring myself to try anything else.)
  • I’ve added more or less pecans, depending on what I know our guests like.  For example, Cowboy’s dad would be happy if I doubled up on the pecans, and Cowboy would prefer I leave them off all together.  How’s a farmgirl to win?
  • This does require chilling for 8 to 18 hours before cooking. I find putting it together the night before to be the perfect solution.  It means for an easy day.
  • This has definitely become a family favorite.  My grams has decided it’s better than birthday cake!
  • Leftovers are yummy for about two days, if you and your guests can keep from gobbling them sooner. I keep them in a glass cake pedestal with  cover.

I’d love to hear what you think of this recipe, so give it a try and share your thoughts.

Farmtastic Recipes

Farmtastic Recipe – Citrus Sweet Tea (on the porch, of course)

Part of farm life for me is cooking, and I absolutely love to try new things. In fact when we built our barndiminium, I wanted to make sure that while we downsized our living space, our kitchen space still had plenty of room to experiment and let this southern girl do what we love to do – cook to show our love for family, friends, and neighbors.

I’ll be sharing recipes that I’ve tried and that have made it into our family repetoire of pure yumminess. Instead of creating another page, if you ever want to search the recipes, just click on the Farmtastic Recipes in the categories list.

To get us started, the first recipe had to be some delicious sweet tea, perfect for porch sitting. Now, don’t tell me your are shocked because everyone loves a drink on the porch and tea is the elixir of the South. Back in May 2011, Southern Living had a large section of their magazine dedicated to all things sweet tea. Holy moly was I in heaven! I tweaked the recipe a bit based on what I had on hand and have some tips for what makes it work.

The Recipe: Citrus Sweet Tea

The Source: Southern Living and (click for the official recipe)

Recipe Photo - Citrus Sweet Tea in a mason jar
Citrus Sweet Tea served in a mason jar with a healthy side of porch sitting

Farmtastic Notes:

  • I prepared this just like the recipe, except I swapped out apple juice for pineapple juice, as it is what I had on hand. Delicious!
  • Crushed ice really makes this special, so don’t go with the big cubes.
  • This is sweet. Honestly, I think you could cut back on the sugar a scooch, and it would be just as tasty.
  • It says to let it chill for at least one hour. Well this farmgirl, just couldn’t wait to taste this concoction. So, I filled a large mason jar to the brim with ice and poured it over. Divine!
  • And finally, tea alway tastes better in a mason jar. Truly, give it a try! (My current favorites are the Ball Blue Heritage Collection Jars, pictured left.)

I’d love to hear what you think of this recipe, so give it a try and share your thoughts.