Lori, Author at Fake Food Free

Lemon Feta Orzo with Shrimp

June 19, 2011

The problem with developing an interest in food is that little by little one becomes a food snob. You might swear it will never happen, but the transition is very slow, barely noticeable at first. You find you start to get a little pickier. Then you find yourself completely turning down things because they just aren’t up to your standards. That’s when you realize it.

I’m a food snob.

It may not be in the traditional sense. I don’t need fancy caviar and champagne, but I do want authentic Asian cuisine and microbrews.

I think it started with coffee. There was a day when I would drink that stuff that is produced affordably for the masses at conferences or in the typical office setting just so I could have my coffee. Now, no thanks. I’d rather go without than suffer through a mediocre cup.

Then it moved on to cheese. While it doesn’t have to be imported, I definitely would prefer a small scale creamery making authentic varieties. At the very least, I have to buy it by the block and shred it myself. That being said, I haven’t been to France yet, so I have a feeling things may only get worse.

The latest addition to my food snobbery list is pasta. Once I made homemade pasta I was sold that the time invested is completely worth the final result. I rarely have the desire to buy and boil up dried pasta. However, some of those fancy shapes and sizes are a bit too difficult for home production, for me anyway.

Orzo is the first one that comes to mind. I love orzo and I’m just not sure I would have the talent or patience to make all those little pieces!

So okay, maybe I’m not as snobby as I thought, but I am starting to get the impression that in certain situations my standards are a bit high. I guess that’s just more reason to travel for the best and make the rest!

Lemon Feta Orzo with Shrimp

1 lb orzo, cooked to al dente
2 tbsp olive oil
2 cloves garlic, minced
2 spring onions, sliced (greens reserved)
20 to 25 shrimp, thawed if frozen
Juice and zest of 1 lemon
1 cup black olives, sliced
½ cup feta cheese, crumbled
1 tbsp fresh parsley, chopped
½ tsp black pepper

Heat 1 tbsp of the oil in a large, deep skillet (a wok works well) over medium-high heat. Add the onions and garlic. Cook 1 to 2 minutes. Add shrimp, the juice of half the lemon and the zest of half the lemon. Cook until the shrimp just begin to turn opaque, or if already cooked, just until they start to heat through.

Add the drained pasta to the skillet. Stir in the olives, and feta. Continue to cook until the shrimp is cooked or heated through. Remove from heat. Add the remaining tbsp of oil, the juice and zest of the other half of lemon, the reserved onion greens (scallions), parsley and pepper. Stir to combine all ingredients. Serves 4 to 5.

Citrus Jicama Salad

June 17, 2011

Raise your hand if you’ve never had jicama.

No one? That’s what I thought.

I’m a little embarrassed to say that until this week, I had never had jicama. Embarrassed because while I’d read about it, recommended it as a new food to others, even saw it in the store, for some reason I never picked one up.

On a whim, about a week ago, I decided to buy one. Then, of course, it sat for several days while I was trying to figure out what to do with. I knew from every description I’d read that I would love it, but what to do, what to do.

If, like me, you’ve never had jicama which comes from the legume family, I’ll explain a bit about it. First of all, it is much more like a root vegetable than any legume or bean I’ve had. My research tells me it is native to Mexico and it has spread to Central America, China and Southeast Asia. It has a very high water content and I would equate the texture to a firm, crisp apple. The flavor is only slightly sweet, nothing like an apple to me and although it has a texture also like radishes, there is no spicy radish flavor either.

It seems to be best served as a slaw or salad, but I also read some recommendations to slice it and dip it in salsa. Apparently it can also be used as a substitute for water chestnuts. I did a little searching and combined some different components of several recipes I found, my favorite being from Simply Recipes.

I was right on to expect I would like jicama. I could have eaten an entire bowl of this stuff! I especially liked the sweet jicama with the juices combined with the savory garlic and spicy pepper. My husband thought it was a little too sweet so next time I’ll likely try a version with chili powder as was suggested by some readers via Facebook.

Citrus Jicama Salad
Adapted from Jicama Salad by Simply Recipes

Serves: 2 to 3

Ingredients

1 medium jicama, peeled and julienned or chopped
1 spring onion, sliced (white and greens)
1 sweet pepper sliced (I used banana)
2 tsp hot pepper, finely diced (I used mariachi)
1 tbsp fresh cilantro, chopped
1 orange, peeled, sliced
Juice of one orange
Juice of ½ lime
1 clove garlic, grated
Salt to taste

Prep

Place the jicama, onion, peppers and cilantro in a medium bowl and stir to mix ingredients.

In a small bowl, mix together the orange juice, lime juice and garlic. Pour the dressing over the vegetables. Toss to coat. Add salt to taste if desired. Refrigerate 15 to 30 minutes before serving.

This recipe has been submitted to Souper Sundays at Kahakai Kitchen.

Farm Fresh Heirloom Tomato Omelet

June 14, 2011

Waiting.

That is the stage of gardening that we are in at the moment. The plants are in, but the only thing that seems to be growing are the weeds. Tiny peppers have emerged as well as little green tomatoes and but it feels like things are never going to ripen for picking.

Every day I make the trek out to the garden. Well, okay. It isn’t exactly a trek. It’s roughly 3 yards from our driveway, but bear with me for dramatic effect.

I trek out to the garden and look the plants over, make a loud sigh so that the plants hear me and return to the house empty handed.

Waiting.

I feel such a lack of creativity lately and I know it has a lot to do with lack of ingredients. So I had to make it to a Farmer’s Market, even if I only picked up a few things. I needed some inspiration.

We ran a 5K at a local park on Saturday and it just happened to be within walking distance of the Farmer’s Market so I set out afterward to explore. The markets in our smaller counties here only have a few tables this time of year, but there were quite a few offerings.

I came home with red potatoes, green onions, cue ball squash and a few heirloom tomatoes.

I’m trying to learn my tomatoes by sight so a played a bit of a guessing game with the vendor. I said the name with each one I picked up and I was at about a 50% accuracy rate. I have a lot to learn, but I’ve got my Purple Cherokee and Mr. Stripey down for sure.

Growing up, I wasn’t a huge tomato fan, but after finding heirloom varieties within the past couple years, I can’t get enough. I absolutely love the flavor.

I usually serve them simple with some olive oil, balsamic and a sprinkle of feta cheese, but I had the time to make a big breakfast over the weekend.

I’d just picked up a few dozen eggs from Pike Valley Farm and had some Derby cheese. So I decided to toss in those green onions I bought and a few sweet slices of the beautiful tomatoes.

I have to admit that I’m awful at making omelets. They fall into the pancake category for me as far as failure vs. success. They always taste good, but rarely turn out picture worthy. It took some extra effort and careful skillet skills, but this one wasn’t half bad in looks. With the tomatoes and the sharp cheese, the flavors were some of the best I’ve had in an omelet.

There are few things better than a farm fresh breakfast on the weekend!

Farm Fresh Heirloom Tomato Omelet Recipe from @Lori_Rice

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Farm Fresh Heirloom Tomato Omelet
4 eggs
2 tbsp milk
1 tbsp butter or olive oil
1 spring onion, sliced (reserve greens for garnish)
1 medium heirloom tomato, sliced
1/3 cup crumbled Derby-style cheese

In a small bowl, whisk together the eggs and milk. Set aside

Heat a medium skillet over medium heat and add the oil or butter. Once heat/melted, add the onion and cook for 1-2 minutes. Pour in the eggs. Allow to cook, gently scraping the sides, until it begins to firm in the middle.

Gently lay 3-4 slices of tomato on one side of the omelet and sprinkle with cheese. Use a spatula to fold over the other side. Cook for 30 to 60 more seconds to melt the cheese. Slide onto a plate and garnish with the onions.

Enough for two. You can cut one omelet in half, or cut the ingredients in half and make two omelets.

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Apple Broccoli Salad

June 11, 2011

I have this favorite broccoli salad. It contains broccoli, bacon, red onion and cranberries with a mayonnaise-based sauce. It may sound strange at first, but once you have those savory and sweet flavors together you’ll be a fan.

Last week I had a craving for said broccoli salad, but didn’t have all the ingredients on hand to make it, mainly bacon and red onion. When this situation presented itself I couldn’t just give up on it. No, I had to take the challenge so I revised this favorite and ended up with something that I might even like a little bit more.

The changes? I added apple and green onion. I used just a bit of mayo with Greek yogurt to mix up the sauce just a bit.

The best part about this recipe is that you can substitute all kinds of ingredients. Pecans would be great for the nuts and dried cherries would work well in place of the cranberries. I know it’s hard to believe, but what it was missing in savory bacon was made up for in sweet apple. Although, if you have some crispy, pastured bacon go ahead and throw some of that in too!

Apple Broccoli Salad

2 cups broccoli florets, chopped

2 green onions (whites and greens), sliced

½ cup apple, chopped

2 tbsp plain Greek yogurt

1 tbsp mayo

1 tsp red wine vinegar

1 – 2 tsp raw sugar

¼ cup dried cranberries, chopped

¼ cup walnuts, chopped

In a medium bowl, combine the broccoli, green onions and apple. In a small dish whisk together the yogurt, mayo, red wine vinegar and sugar.

Pour the dressing over the broccoli, onion and apple. Stir to coat. Stir in the cranberries and walnuts. Refrigerate for at least 30 minutes before serving. Serves 2-3.

Grilled Pizza – Six Ways

June 4, 2011

You say grilling season, I say…pizza!

Yes, I know that other things like pork chops, hamburgers and veggie skewers may come to mind, but I have officially decided that my absolute favorite thing to grill is pizza.

We have a ceramic grill and those mesquite wood chips infuse the crust and toppings with a flavor that words can’t describe. From savory to sweet, there isn’t any kind of pizza that I don’t like grilled.

On Memorial Day, I was determined to kick off the grilling season with this favorite. Knowing that I’d be traveling this week for work I made up two batches of dough and lots of flavor combos so that my husband would have some leftovers during the week.

I have a favorite pizza dough that I make every time from Food Embrace (formerly Off Her Cork). I’ve mentioned it before and you can find the recipe there. I often switch the flour combos up and this time I used (for a double batch) 2 cups of unbleached white flour and 6 cups of white whole wheat flour. This dough rises every time without fail and it grills up so well.

I had the garden in mind for these combinations. Arugula is just beginning to grow, but I couldn’t wait any longer so I picked a few pieces early for one of my favorite pizzas. The loads of kale we have came in handy, too. Herbs were perfect for the cheese pizza and the strawberries came into play for the dessert pizzas.

I had picked up some local, grassfed brisket that had been smoked a few days prior and it was a bit too fatty for us. Not knowing what else to do with it besides sandwiches, I was so glad my husband came up with the great idea of dicing up the lean portions and using it for the pizzas.

Below are all the combos from this round of grilling. No measuring necessary. I eyeballed it all and used the amount I wanted based on my preferences. I divided the dough into 7 portions and we had 6 different topping combinations. All were different in size which is the fun of pizza making!

Although you might want to ignore the guava and cheese pizza. We had a bit of a mishap with the dough and it is more of an H than a circle or oval.

I love taking a few photos when my husband isn’t paying attention and this one depicts the necessary beverage for pizza grilling. We had picked up some imports earlier in the day.

Using plenty of olive oil and cornmeal to coat the dough, the grill was heated to about 350 degrees F and my husband grilled one side of the dough for about 3 minutes. The pizza dough is then flipped onto a tray and comes inside for toppings. So we are putting the toppings on the partially cooked side. Then it goes back on the grill for another 3-5 minutes with the uncooked side down. This way, the rest of the dough bakes as the toppings melt.

You’ll notice that all the photos are grill-side shots. Time is of the essence when grilling pizza because it will cool quickly. I was so hungry for pizza that no time could be wasted for photos once it was slid off the grill!

Kale and Mushroom

Red sauce (any of your favorites will do)

Sauteed kale and mushrooms (toss in a skillet with olive oil until kale is wilted)

Mozzarella

Arugula and Sundried Tomato

Mozzarella

Sundried tomatoes, thinly sliced

Arugula, chopped if leaves are large

Cheese and Herbs

Red Sauce

Mozzarella

Cheddar

Fresh oregano leaves

Fresh thyme leaves

Brisket and Blue Cheese

Red Sauce

Cheddar

Mozzarella

Blue cheese

Smoked brisket, finely diced

Peach and Strawberry

Peach preserves (I used what I had canned last year)

Strawberries, sliced

Mozzarella

Romeu e Julieta (Guava and Cheese)

Goiabada (guava paste, chopped, or guava jam)

Mozzarella

Strawberry Rosemary Shortbread

June 3, 2011

One thing that frustrates me most is the lack of time to post. That is preceded only by the lack of time to cook and take photos. Usually I’m really good at making time, but June is turning out to be one crazy month.

That being said, I should also probably mention that I am so excited it’s June! Summer is finally here, perhaps not by calendar date, but certainly by weather. The garden is growing, the mornings are muggy and the days are long.

I used to despise the heat of summer. But there is something about living in South America and now having my own garden that has made me give summer it’s due. I actually kind of like it now.

Although, it does mean one, very sad thing – we have seen the last of the fresh strawberries. I have no reason to complain. We got many more than we ever expected, but I can often be found in the kitchen saying – what am I going to do without my strawberries! They have been my go to snack for weeks.

Before they were gone, I tried out a strawberry shortbread. I’m loving the flavors of herbs in my sweets so it didn’t take me long to decide on adding rosemary.

It doesn’t take much to make a good shortbread which is why they are one of my favorite cookies. The small amount of strawberry puree in these turn them just barely pink and have a slight strawberry flavor that doesn’t overpower the rich, buttery shortbread. Every now and then you’ll get a tiny burst of earthy rosemary flavor.

Strawberry Rosemary Shortbread

2015-06-04 22:45:38

Makes 12 to 14 cookies

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Ingredients

½ cup unsalted butter, softened
¼ cup Demerara sugar
2 tablespoon pureed strawberries
½ teaspoon finely chopped fresh rosemary
1 cup white whole wheat flour

Instructions

In an electric mixer, cream the butter and sugar together on medium-high, about 2 minutes. Mix in the strawberry and rosemary. Finally add the flour and mix just until combined.
Shape the dough into a log and wrap with plastic wrap. Refrigerate for about 30 minutes, until firm. Preheat the oven to 350 degrees F.
Slice cookies at about ¼ inch thickness and place on an ungreased cookie sheet. Bake 12 to 15 minutes or just until slightly firm in the middle and the edges are browned.

By Lori Rice

Fake Food Free https://www.fakefoodfree.com/

Garden 2011

May 24, 2011

Every time I walk outside I think – Welcome to year two of the garden!

In case you are wondering, year two is outstanding.

Year one you have lots of plants that aren’t bearing yet and it feels like forever until they actually will. You have more failures than successes, and at times you wonder if fighting all the weeds is worth it.

Oh, but year two? Year two is wonderful.

At least it is for us so far. Plants returned from last year and are producing more than we expected. We were able to evaluate what we really wanted to plant, what we could skip and pick up at the farmer’s market and what new things with which we wanted to experiment.

The garden feels more organized. We even built a trellis so the cucumbers could grow up instead of out, and threw in an official compost bin that looks a bit nicer in the yard.

Yes, year two is a good year.

Starting out, I knew I wanted to try some different varieties of plants, things I knew we wouldn’t have easy access to at markets. I feared I’d have to start everything from seed (which I’m awful at, by the way) until I stumbled upon Proper Plants via advice from a friend who also happens to be a horticulture expert.

Proper Plants is located in Lexington, KY and even after seeing on their website that they had over 50 varieties of tomatoes and peppers I wasn’t prepared for what I would encounter. Every time I saw a plant I had been wanting, like tomatillos and paprika peppers, I literally let out a little squeal. It was gardener heaven.

I left with 19 pepper plants and 10 eggplant and tomato plants combined. In addition, lots of herbs. It was the most self control I’ve ever had to exercise when buying something as simple as plants.

Below is a list of all the wonderful things we have planted this year or that returned from last year along with a bit of a photo tour.

Believe it or not, due to our layout and the plants we chose this year, we still have more space!

What else do you think we should grow?

Asparagus

Arugula, Dwarf Blue Curly Kale, Romaine and Bibb Lettuce

Peppers – Lilac, Merlot, Poblano, Cherry, Better Belle, Red Knights, Goliath Goldrush, Anaheim, Mandarin, Paprika, Mariachi, Pinata, Centennial, Scotch Bonnet, Thai Chili, Sweet and Hot Banana

I can’t wait to have purple peppers!

Tomatoes – San Marzano, Mr. Stripey, Sweet Cherry

Tomatillos

Dealing with some early blight and bugs, but the plants are recovering nicely.

Japanese Eggplant, Thai Perch Eggplant

Patty Pan Scalloped Squash, Grey Zucchini

Asian Cucumber

Arugula

Dwarf Pak Choy

Parisienne Carrots

Strawberries, Raspberries, Blackberries, Blueberries (won’t bear until next year)

Yokahoma and Rouge Vif D’Etamps Pumpkins

Herbs – Sweet and Thai Basil, Lemon Verbena, Celery Leaf, Chocolate Mint, Italian Flat Leaf Parsley, Oregano, Chives, Thyme, Mint, Cilantro, Rosemary

I can’t wait to try this chocolate mint in a dessert!

This celery leaf allows you to add a little celery flavor without adding large pieces.

Fig tree

My dad gave us this fig tree. I hear they need special care, but can grow well in our area if given it.

A few garden fresh recipes:

Sweet and Simple Tomato Pepper Salad
Patty Pan Squash Stuffed with Basil Orzo
BLT Pizza with Spicy Chipotle Mayo
Whole Jalapenos with Honey and Allspice
Stuffed Poblano Peppers with Tomato Chile Sauce

Spring Garden Cobb Salad

May 22, 2011

I’ve been inspired by cobb salads lately. It could be because of all the beautiful colors, but I really think it’s all those fresh ingredients arranged in tidy rows. Things around here have felt very hectic lately and I must be craving organization. This has to be the most organized way to eat a salad, don’t you think?

As I was thinking of making one, I soon realized I could make my own version of the cobb salad completely from our garden with a little help from local farms.

Kind of fun, right? I love the challenge of creating meals entirely from the garden.

First, we have the very last of our asparagus quickly blanched and seasoned with salt and pepper. Next is a hardboiled egg from Wonder of Life Farm nearby. This is followed by lettuce, strawberries and finely chopped kale. This version is without meat and cheese, but a delicious combination, nonetheless.

I debated on what type of dressing to use and I finally ended up topping it with homemade honey mustard dressing which included Kentucky honey. I was unsure of the combination of flavors, but the dressing pulled it all together. This proved to be a wonderful way to kick off what I’m officially marking as salad season!

Spring Garden Cobb Salad

Makes: 1 serving

Ingredients

½ cup chopped asparagus (one-inch pieces)
1 hardboiled egg, sliced
½ cup chopped bibb lettuce
2/3 cup strawberries, sliced
½ cup finely chopped kale
2 tablespoons of your favorite honey mustard dressing (or a dressing of your choice)

Prep

Heat a small pan of water to a boil. Add the asparagus and cook 1 to 2 minutes. Remove from the stove, drain and immediately rinse or cover in cold water. Add salt and pepper to taste.

Arrange the asparagus on the plate followed by the sliced egg, bibb lettuce, strawberries and kale. Top with your favorite dressing and enjoy! Makes one large salad.

Spring Cobb Salad with strawberries and asparagus | Fake Food Free

Strawberry Rhubarb Bread

May 21, 2011

One of the best gifts anyone can give me is an ingredient. While others may want a ready-made food – a cookie, a bread, etc. I’d much rather have the berries, the chocolate or the oil, which I will then turn into the final product.

Yeah, I’m that person on your gift list that doesn’t take much work at all.

So I was thrilled earlier this week when a friend gave me some rhubarb. As I mentioned last spring with my rhubarb experiments I was never a fan of it growing up, but as I’ve learned of more things to do with it, I actually kind of like the stuff.

Another source of my rhubarb inspiration has been Two Peas and Their Pod. Maria shares her love of rhubarb in her recipes such as the Rhubarb Apple Bread which got me thinking about how to use my rhubarb.

Strawberry Rhubarb Bread Recipe | Fake Food Free

Since we have so many strawberries, I just had to go with the classic combination. So I played around with a few ingredients and came up with a bread of my own.

There is something about a slice of seasonal quick bread and a cup of coffee on a beautiful Saturday morning that makes the entire weekend complete!

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Makes: 1 loaf

Ingredients

1 ½ cups white whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground allspice
1 egg
¼ cup plain Greek yogurt (I use 2% or full-fat)
3 tablespoon butter, melted
¼ cup mascavo sugar
¼ cup Demerara sugar
1 teaspoon pure vanilla extract
2/3 cup whole or 2% milk
¾ cup rhubarb, finely chopped
1 cup strawberries, finely chopped

Topping
1 tablespoon Demerara sugar
1 teaspoon cinnamon

Prep

Preheat the oven to 350 degrees F. Grease an 8×4 inch loaf pan. (I used coconut oil.) (I also used one mini loaf pan and one 8×4 so I could give a small loaf away. My larger loaf was just a little smaller than yours will be. )

In a medium bowl, stir together the flour, baking soda, salt, 1 teaspoon cinnamon and ground allspice. Set aside.

In an electric mixer fitted with the paddle attachment, mix together the egg and yogurt. Blend well on medium speed. Be sure your butter has cooled and slowly add that to the yogurt and egg.

Add ¼ cup of Demerara sugar and the mascavo sugar, mix on medium-high for about 2 minutes. Mix in the vanilla and milk.

Slowly add the dry ingredients to the mixing bowl. Mix on low just until the flour is incorporated. Remove the bowl from the mixer and gently fold in the rhubarb and strawberries, being careful not the break up the berries too much.

Pour the batter into the prepared baking pan. Mix the remaining Demerara sugar and cinnamon for the topping. Sprinkle it evenly over the loaf. Bake for 35 to 40 minutes until a toothpick or knife inserted in the center comes out clean. (My mini loaf took 20 minutes and the less full 8×4 took 30 min.)

Kentucky Milk and Garden Strawberries

May 17, 2011

I’m not sure what it is about a dairy, but if there is one in the area, I have to visit it. It might be the memories of my first farm visit in grade school, or maybe it is simply because I like cheese and ice cream so much. There is just something about cows, milk and the family history that warms my heart.

There are two dairies in Kentucky selling their milk locally that I know of. (perhaps more I don’t). I happened to visit one of these last week – Chaney’s Dairy Barn in Bowling Green, KY.

Chaney's Dairy Barn, Bowling Green, Kentucky | Kentucky Milk and Garden Strawberries | Fake Food Free

After meeting owner, Carl, we got a wonderful history lesson about the dairy including a tour through pictures that dated back to the 1800s. This is a family dairy in the truest sense of the term. They also raise Jersey’s. In case you are curious, if I had to pick a favorite cow, it would easily be a tie between the Jersey with their big eyelashes and the black and white oreo cows.

The big red barn with the comical cartoon cows eating ice cream cones can’t be missed when you are driving by. It is also set on some gorgeous western Kentucky farmland. The glow at dusk was beautiful.

We went for a dinner of grilled cheese on homemade wheat bread and potato soup, and that was delicious. However, all I could think about while enjoying my dinner was ice cream!

Once I got to that point in my meal, I realized this was not going to be an easy decision to make. I finally ended up with some Big Red Rumble which was loaded with red velvet cake.

I had gone prepared with a cooler because I knew I wanted to bring home some milk. I loaded up with some whole and 2% packed well with ice for my 3 hour drive home.

Once I got home, guess what I found? Yep, strawberries. My husband had already picked several quarts while I was traveling.

With Kentucky milk and garden strawberries, his first thought? Ice cream!

I’ll be honest; I’m a little lazy with my ice cream making. I’ve made more complex ice creams with eggs and a mix of cream and milk, but when I want it quick, I usually just pull out the whole milk. That’s what I did in this case.

I also like to experiment with something other than white sugar and as a result my ice cream isn’t overly sweet. This time I used Demerara. That is a great quick ice cream when you have limited ingredients. However, if you want a super creamy, sweet ice cream you might want to splurge for a more traditional recipe.

That being said, nothing beats a fresh strawberry ice cream of any type. I’ve recently learned that pureeing the berries is the best way to get the strawberry flavor in every bite.

Fresh Strawberry Ice Cream

Makes: About 10 ½ cup servings

Ingredients

3 cups whole milk
¾ cup Demerara sugar
1 teaspoon pure vanilla extract
1/3 cup pureed strawberries

Prep

In a bowl, whisk together the milk, sugar and vanilla until the sugar has dissolved slightly. This takes longer with the coarsely grained Demerara.

Turn on your countertop ice cream maker and pour the mixture in. Let churn until it begins to firm up, about 15 minutes. Slowly pour in the strawberries as it churns. Continue to churn and freeze until firm, 5 to 10 more minutes. You can eat immediately for a softer ice cream, or transfer to a freezer-safe container and place in the freezer for about an hour for a firmer ice cream.

Chaney’s Dairy Barn
9191 Nashville Road
Bowling Green, KY 42101
270-843-5567

Older Posts

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Archives

Lemon Feta Orzo with Shrimp

Citrus Jicama Salad

Farm Fresh Heirloom Tomato Omelet

Apple Broccoli Salad

Grilled Pizza – Six Ways

Strawberry Rosemary Shortbread

Garden 2011

Spring Garden Cobb Salad

Strawberry Rhubarb Bread

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Kentucky Milk and Garden Strawberries

Fresh Strawberry Ice Cream

Thanks so much for reading!

My New Cookbook published in 2020!

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Archives

Strawberry Rhubarb Bread Adapted from Rhubarb Apple Bread from Two Peas and Their Pod

Fresh Strawberry Ice Cream

Thanks so much for reading!

My New Cookbook published in 2020!

Looking for a post? Search here.

Strawberry Rhubarb Bread
Adapted from Rhubarb Apple Bread from Two Peas and Their Pod