Organic Garden Cooking Recipes

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Welcome to our Organic Garden Recipes web page.

We hope to bring many family recipes FREE for the taking. Just copy and paste if you find a recipe you like.

As a cook who loves to garden, and a gardener who loves to eat, finding time for both is hard to do! Cooking from the garden should be simple, inspired by the organic ingredients rather than by a recipe. I’ve created recipes that are easy to prepare and can be adapted to a variety of seasonal vegetables.

Our garden was started many generations ago. This was the time when organic gardening was normal,and there were no chemicals to put in your garden. Today we are still gardening the organic way,and enjoying the delicious vegetables we put on the table. We love to eat ,and we love to cook.

This page we will give you gardening tips,and organic cooking recipies. We grow all our organic herbs. We use organic herbs that our fresh in the summer. In winter we use our own dried herbs. In these recipies you will also find that we use all our own fruit. We grow apples, strawberries,blueberries,pears,grapes,rasberies,black rasberies, rhubarb,and blackberies. We use all organic fruits and vegetables in our recipies. Also we use whole grain flour, and organic white flour. In the fall we can, put up frozen vegetables,and dry vegetables, and fruit. We hope you find this web page informative. We look forward to helping you with your gardening needs. For mor information E-mail us. If you use organic fruits,and vegetables,you will notice the difference in taste. Your taste buds will come alive!!

Its winter now in New Hampshire,and its time to enjoy Soups,Soups,and more Soups. Join Our mailing list and recieve free recipes in your mail box. We have about 30 family recipes for home made soups.

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This is a recipe my wife has used for a while,and I don't know where it comes from.

We call it just great Salmon. Ingredients * Nonstick cooking spray * 4 1-inch-thick salmon fillets (about 1 pound) * 1/2 teaspoon lemon-pepper seasoning or 1/4 teaspoon freshly ground black pepper * 1 to 2 teaspoons reduced-sodium soy sauce * 1 medium orange, halved and very thinly sliced * 2 cups small broccoli florets * 1 cup reduced-sodium chicken broth * 3/4 cup water * 1 teaspoon bottled minced roasted garlic or minced garlic * 1 cup couscous Directions 1. Lightly coat a shallow baking pan with cooking spray; set aside. 2. Season salmon fillets with lemon-pepper seasoning. Arrange fillets in prepared pan. Drizzle with the soy sauce. Top with orange slices. Bake, covered, in a 450 degree F oven for 8 to 12 minutes or until fish just flakes easily when tested with a fork. 3. Meanwhile, in a 2-quart saucepan bring broccoli, chicken broth, water, and garlic just to boiling. Cook, covered, about 3 minutes or until broccoli is barely crisp-tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Serve fish over hot cooked couscous and broccoli. Makes 4 servings.

2 Tbsp olive oil
3 boneless, skinless chicken breast halves, trimmed
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 shallots, finely chopped
2 Tbsp balsamic vinegar

4 c shredded romaine lettuce
1 sm bunch watercress, lg stems discarded
1/2 c finely shredded red cabbage
1 firm ripe mango, peeled, pitted, and cut into 1/2" pieces

1. Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Season chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, turning, until golden brown and cooked through, about 6 minutes on each side. Transfer to cutting board.

2. Add shallots and 1 tablespoon of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated, about 3 minutes. Transfer shallots to small bowl. Whisk remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper into shallot mixture.

3. Place romaine, watercress, cabbage, and mango in serving bowl. Cut chicken diagonally into long, thin strips. Add to romaine mixture, toss with dressing, and serve.

Makes 4 Servings
Cooking Time: 15 minutes

2 tablespoons of olive oil
1 large onion chopped
2 stocks of celery chopped
7 lbs of fresh tomatoes*(from your garden)
3 tablespoons of fresh basil chopped
2 cans of chicken broth(14.5oz)
2 tablespoons of chopped fresh parsley
1 cup of ligth cream
salt and pepper to taste.

Cook the tomatoes in hot water to remove the skin set aside

Brown the onions,and celery togather in the oil for about 5 minutes.
Add the chicken broth
Add the tomatoes,basil,and parsley.
Cook to a low to medium heat for about 30 to 40 minutes.
I use a boat moter to smooth the soup,but you could always use a food proceser before you cook the tomatoes.
temper the light cream with some soup so it doesn't curdle.
Then add the light cream.
Serve hot with home bread. ENJOY

WE LOVE THIS PEA SOUP IN THE SUMMER. THIS IS GREAT WHEN YOUR PEA HARVEST IS GOING GREAT GUMS. Try using fresh peas there is a differences.

1 Tbsp olive oil
2 scallions, green parts only, cut into 4" lengths
1 rib celery, trimmed and cut into 2" lengths
1/2 med onion, finely chopped

3 c reduced-sodium chicken or vegetable broth
4 c fresh or frozen and thawed peas + 4 peapods for garnish
1/3 c fresh mint leaves + extra for garnish
1/2 c thick, Greek-style yogurt (we used Fage Total nonfat)

1. Place oil in large pot over medium-high heat. Add scallions, celery, and onion and cook, stirring, until vegetables wilt, about 5 minutes.

2. Add broth and bring to a boil. Add peas and simmer 10 minutes.

3. Carefully transfer to bowl of food processor or blender (in batches, if necessary). Add mint. Season to taste with salt and black pepper. Puree until smooth. Chill 1 hour. Serve with yogurt in center, and garnish with mint leaves and peapod, if desired.

Makes 4 Servings

Per Serving: 198 cal, 13 g pro, 27 g carb, 5 g fat, 1 g sat fat, 1 mg chol, 7 g fiber, 258 mg sodium

Cooking Time: 15 minutes

Chilling Time: 1 hour

Pat's Pumpkin Bread
We love this you may like it too. A family treat!!

2/3 cup olive oil 3 cups flour 1 cup white sugar 1 teaspoon salt
1 2/3 cups brown sugar 1 ½ teaspoon baking powder
3 extra large eggs 2 teaspoons baking soda
2/3 cup water 1 teaspoon cinnamon
2 cups mashed pumpkin ½ teaspoon allspice
¼ teaspoon nutmeg
¼ teaspoon ginger

Cream together the oil and sugars until fluffy. Beat in eggs, one at a time. Add pumpkin and water. Sift flour, salt, soda, baking powder and spices. Add gradually to the wet mixture. Beat til smooth. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for approximately 70 minutes or until a toothpick inserted in the center comes out clean.

Shrimp Scampi

1 pound large (16-20 count per pound) shrimp, peeled and deveined
2 teaspoons Essence, recipe follows
2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic
1 tablespoon capers, crushed
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound cooked linguini
3 to 4 tablespoons chopped fresh parsley leaves

Toss the shrimp in a medium bowl with the Essence.

Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme. We use whole wheat pasta with this recipe.

This Recipe is Polish food

Buckwheat Groats

Peter’s Recipe

1 Cup buckwheat groats                                 1 large onion

2 ¼ cups water                                               4 slices turkey bacon

salt to taste                                                     2 cloves garlic, minced

Cook buckwheat groats in water until soft (probably 15-20 minutes on stove—Pete does 8 minutes at half power in the microwave) and water is absorbed. Cook bacon until crisp. Set aside. Cook onion in bacon fat. Add garlic. Crumble bacon. Add to pan. Add buckwheat groats and sauté until it gets a bit dry. Makes about three servings.

If you try this recipe make sure you buy fresh organic raw buckwheat grouts. Buckwheat grouts is a very good source of fiber.

EGGPLANT
2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices
1 Lb. potatoes, sliced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
MEAT SAUCE
2 tablespoons extra-virgin olive oil
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1 pound ground beef
1/2 teaspoon dried oregano
1/8 teaspoon ground allspice
Pinch of ground cloves
1 cinnamon stick, broken in half
1/2 teaspoon kosher salt, plus to taste
Freshly ground pepper
2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
1 bay leaf
CUSTARD SAUCE
5 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 cups whole milk, room temperature
1 1/2 teaspoons kosher salt
Pinch of ground nutmeg
3 large eggs

3 tablespoons Parmesan cheese grated
Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant and potato slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the eggs.
Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spa

Recipe

Irish Caraway Raisin Bread

Grandma Kay’s recipe

2 ½ cups sifted flour                                      1 egg

½ teaspoon baking soda                             1 ½ cups raisins (floured)

2 teaspoons baking powder                        1 cup sour cream

½ teaspoon salt                                             ½ cup milk

¼ cup sugar                                                   1 teaspoon caraway seeds

¼ cup butter

Put all dry ingredients in a large mixing bowl. Add butter and crumble with fingertips.

Beat egg, milk and sour cream together. Fold into first mixture. Add floured raisins and caraway. Mix well. Bake in greased loaf pan 375 degrees about 50 minutes.

Very good.

Make Your Own Peanutty Butter
All that rich peanut taste, with only one-third the calories

Don't get too stuck on this delicious spread. Blending creamy peanut butter with silky tofu cuts the calories and fat by nearly two-thirds. Spread it on a whole-grain cracker or use it as a dip for apple slices and raw veggies. It's the perfect high-protein snack. Plus, a dollop makes a wickedly good topping for your favorite fat-free chocolate pudding.

Ingredients:
1 cup silky tofu, drained (about 9 ounces)
1/3 cup peanut butter
4 teaspoons honey
2 teaspoons lime juice

To Prepare:

Place all ingredients in a blender or food processor. Blend or process until smooth. Add a few teaspoons of water if necessary. Store in refrigerator

Yield: 1 1/2 cups; 12 (2-tablespoon) servings

Prep Tip: Remember to stir before serving.

Nutritional Values: Fat: 5 g. Carbohydrates: 4 g. Protein: 4 g. Calories: 67 kcal.

This recipe comes from Cooks Corner. We enjoy this recipe a lot You may like it too.

RECIPE- Cook's Mixed Bean Salad:

Ingredients:
1 cup each of your 3 favorite bean varieties
1 green pepper chopped
1 onion thinly sliced
1 clove garlic finely minced
1/4 cup olive oil
1 Tbs Dijon mustard
1 Tbs sugar
Basil thinly sliced
Juice from 2 lemons
Salt & Fresh Ground Pepper (to taste)

Instructions:

-Trim the stems off 1 cup each of your favorite beans (3 cups total)
-Blanch beans in lightly salted boiling water for 2-3 minutes.
-Refresh under cool water.

DRESSING:
-Combine garlic, mustard, lemon juice, and sugar.
-Slowly add olive oil and stir well.
-Add thinly sliced fresh basil.
-Season with salt and pepper.
-TOSS and ENJOY!

You'll find everything to make your cooking and gardening easier at www.cooksgarden.com

Garden in good health!
For cooks who love to garden and gardeners who love to cook.

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This is another recipe from my cousin. This is a family favorite.

Irish Caraway Raisin Bread Too

Judithann’s recipe

3 cups sifted flour ¼ teaspoon cream of tartar

1 teaspoon baking soda ½ cups currants (floured)

½ teaspoon baking powder 1 ½ cups buttermilk

3/4 teaspoon salt 1 teaspoon caraway seeds

¼ cup sugar

1/3 cup margarine

Put all dry ingredients in a large mixing bowl. Add margarine and crumble with pastry blender.

Add buttermilk to first mixture. Add floured currants and caraway. Mix well. Turn onto floured surface and knead lightly. Form into a ball then flatten to about 1 ½ inches high, cut a cross on the top. Put onto greased baking sheet. Bake at 350 degrees about 45-50 minutes.

Recipe

This Salsa we love,and you mat too. The recipe comes from Cooks Coner.

FALL FAVORITE RECIPE:

FRESH HOT PEPPER SALSA

Perfect for a game day feast!

HINT: When chopping fresh hot peppers, add the seeds to the salsa for even more heat!

Ingredients:
4 fresh hot peppers
1 sweet pepper
4 ripe tomatoes
2 fresh limes
2 cloves garlic
2 sprigs fresh parsley
2 sprigs fresh cilantro
salt & fresh ground pepper (to taste)

Instructions:
-Finely mince hot peppers and add to small bowl
-Coarsely chop tomatoes and pepper and add to bowl
-Squeeze in the juice of 2 limes
-Finely mince garlic cloves and add to mixture
-Chop parsley and cilantro and add to mixture
-Mix thoroughly
-Add salt and pepper to taste.

ENJOY!

Carrot Cake

Sift into a bowl, stir well and set aside:

2 c. all-purpose flour

2 tsp. cinnamon

1 1/2 tsp. baking soda

1/2 tsp. salt

1/12 tsp. ginger

Combine in a larger bowl:

1/2 c. firmly packed brown sugar

1/2 c. plain low-fat yogurt (all I had was vanilla LF yogurt)

1/2 c. unsweetened applesauce (I used some I made from your apples - bit of sugar)

1/4 c. vegetable oil

2 T. water

1 egg

1 egg white

Stir in:

1 1/2 c. finely shredded carrot (save a bit for top of cake)

1/3 c. raisins (I wish I had some Capt. Morgan to soak them in!)

1/4 c. canned crushed pineapple in juice, drained

1 1/2 tsp. vanilla

Add flour mixture; stir well.

Spoon batter into a 9-inch square baking pan coated with cooking spray: (I used 3 six inch cake pans). Bake 325 for 55 min. Cool completely in pan on wire rack.

*When I used this for your Mom's birthday, I doubled it and got 5 cups of batter which filled 3 9-inch round cake pans and one small foil loaf.)

Frosting:

1/2 tsp. vanilla

1/3 c., low fat cream cheese, softened

1 c. sifted 10 XX sugar

Finely shredded carrot

Join our mailing and recieve recipes in your mailbox. We have about 30 Recipes for homemade Polish soups. Recipes from my granmother. Also FREE TIPS on snowshoeing,andd cross-country skiing