CATHERINE ANN'S ENTICING TUNA SALAD - THE LONGMEADOW FARM
This recipe was saved from many years ago (35) when my then future MIL and I would enjoy a cool, refreshing "time-out" on her screened in porch. Never finding tuna in a can" or a tuna from "anywhere" to be especially great tasting, particularly to my immature palette (I was probably 19 yers.old) I would hem and haw about how I was already full, wasn't hungry, etc...etc...until one day, I thought I would take the plunge and just eat it. And it was as delightful as promised. Maybe it was the time spent with this woman that had such an impact on my life, maybe it was the summer breeze softly making the wind chimes "tinkle" in the distance, either way, I have loved this method of making this simple sandwich ever since. So with great fondness for a great woman, I present to you, the reader, Catherine-Anne's simply lovely tuna salad.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
- Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
- Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
- Toast bread, spread with butter and put one lettuce leaf in between bread.
- Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
- Agh -- life IS good.
Nutrition Facts : Calories 330, Fat 11.4, SaturatedFat 2.5, Cholesterol 43, Sodium 1041.8, Carbohydrate 31.2, Fiber 1.9, Sugar 4.1, Protein 24.5
FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM
Typically, at the end of a long Saturday, after the farm has been put to bed, I bake these little focaccia delights. The bread usually fills the empty pockets of hunger that have made themselves known during the long afternoon. Sometimes I prep the dough the night before, or quite often, just plop the bread and make it pretty quickly. We usually sit around the wood stove, and devour a couple of pieces with some nice warm tea, or a cold beer, depending on how much we broke on the farm during that afternoon. Either way, enjoy, have fun, and always eat well.
Provided by Andi Longmeadow Farm
Categories Yeast Breads
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
- If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
- Switch to the dough hook and mix on medium low for another 3 minutes.
- Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
- Put dough on board or counter dusted with a bit of flour.
- Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
- Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
- Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
- Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
- Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
- Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
- Brush last tablespoon of oil, add toppings.
CROCK POT - GREAT BEEF, GREAT BEANS, GREAT DIP! LONGMEADOW FARM
Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from the long 7 foot vines. Here it is, late September in the year 2007 and we have enough beans to supply the lima bean population for the next two years. This recipe is NOT about lima beans though. We do however; have tomatoes. But this isn't a recipe about tomatoes either, sure--feel free to chuck a tomato into this dip, but certainly not a necessity. How much fun can you envision when throwing this together first thing on a Saturday or Sunday morning and enjoy relaxing at night during a cool spell and sit by your honey, your dog, your cat, your hamster, your ant house. Just pick up some old bread and make bread sticks if you have to, or those old tortilla chips sitting right there in back of your snack cupboard. Add pinto beans if you want, you can even add lima beans to the dip if you are so inclined. Just feast, just feel the moment, just enjoy the art of eating. Relish the moment like you've never relished it before.
Provided by Andi Longmeadow Farm
Categories Beans
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Brown ground beef in skillet, breaking up meat. Drain fat transfer to slow cooker.
- Add rest of ingredients in a no particular order but make sure you get them all stuffed into crock pot, and mix well.
- Cover; cook for 4 hours low, 2 hours on high.
- Top with all the wonderful toppings.
- Scoop with variety of scoopers.
- I personally add way more spice to mine, but you do what suits you!
DON'T WANT TO GO TO TOWN FISH SANDWICH LONGMEADOW FARM
The day started out gray and menacing. A slight case of sleet was coming down. And a sneeze too. The farm had decided to take a break today and not bust anything terribly awful. Two tractors were being fixed somewhere up North, so none of us particularly wanted to go to town to grab a sandwich, which; we quite often do on Sunday at lunchtime. In fact, the fire was stoked, we were dry, and sleet is not that fun. At least with snow you can plow, or just make snow forts. So today, I decided to make a nifty sandwich for the two of us to eat, side by side, with our feet facing the wood stove. I wanted to whip together something that you had to lick your fingers because it was just that delicious. Also, I had to have everything on hand, right here at home, remember; we weren't going to town. Of course, make this your own fish sandwich. Add the cheese to the top, instead of the bottom, perhaps jalapeno cheese, use some soft bread, make the tartar sauce low fat, or; just grill some fresh fish, or lightly bread the fresh fish fillet, and bake. You might even add a bit of sliced tomato, or a bit of vegetarian bacon (especially for twissis), a big slice of onion, chopped lettuce, spinach leaves, etc. Whatever you chose, just don't go into town. You don't have to now. NOTE: I am sorry this disappointed the chef by having you adding salt and cayenne pepper. Please, anyone that knows my recipes, if you don't care for any of the items, please don't use them. It's ok by me to make this good for you and your family and to certainly not be wasting food. I am sorry this didn't work for you, but thanks for trying it.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
- Mix up tartar sauce, or use what you have in fridge.
- Sliced cheese should be at room temperature.
- Toast bun in a non stick skillet until lightly grilled.
- After toasted, place cheese on bottom of bun.
- Let fish fillets cool a bit as they get crunchy-ier.
- Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
- Bubble bubble -- .
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love