Recipes

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uncertainfarms@yahoo.com

Poteet Strawberry Preserves

prep time - 45 min
total time - 45 min
makes - About 8 (1-cup) jars or 128 servings, 1 Tbsp. each

WHAT YOU NEED
5 cups prepared fruit (about 2 quarts fully ripe strawberries)
1 box  SURE.JELL Fruit Pectin
1/2 tsp. butter or margarine (optional)
7 cups  sugar, measured into separate bowl

MAKE IT
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

STEM and chunky chop strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-quart saucepot.

STIR pectin into prepared fruit in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.

 

Spaghetti Squash with Sauce

Cooked spaghetti squash has a thread-like texture, similar to spaghetti, but is much higher in fiber and anti-cancer compounds.

Directions
Makes 6 servings
1 large spaghetti squash (about 3 cups cooked)
2 cups fat-free spaghetti sauce
2 tablespoons chopped fresh basil
2 tablespoons nutritional yeast or dairy-free (vegan) parmesan
cheese substitute (optional)
radishes for garnish (optional)

1.) Preheat oven to 350 F. Wash the outside of the squash and carefully puncture with a knife 5 times. Place on a baking sheet and bake 1 hour or until very tender when tested with a knife. Set aside to cool.

2.) Cut the cooked squash in half lengthwise and remove the seeds. Remove the spaghetti-like threads with a fork and place in a baking dish. Toss with spaghetti sauce. Cover lightly with aluminum foil. Return to the oven for 20 to 30 minutes or until well heated.

3.) Sprinkle with basil and nutritional yeast or vegan parmesan substitute, if using. Garnish with radishes if desired.

Nutrition Information
Per serving (1/6 of recipe): 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E

Found: The Cancer Project

Jackie M. Fonseca

"Until one has loved an animal, a part of one's soul remains unawakened."
--Anatole France

Fried Green Tomato Club


Serves 4; 30 minutes or less

This is a great recipe to enjoy summer and to use green tomatoes that you can pick up from the Farmer's Market. I adapted this recipe from Martha Stewart Living Cookbook-The New Classics. I added some fresh spinach for added color. Add hot sauce for an added kick.

4 slices of veggie bacon
3/4 cup stone-ground yellow cornmeal
1 teaspoon salt
Pinch of cayenne pepper
Pinch of sugar
2 green tomatoes, thinly sliced
4 biscuits or English muffins, split and toasted (I used German Dark Wheat bread)
Vegan Mayonnaise for serving (I used Nayonaise)
4 slices of sharp Cheddar cheese (optional)
1 1/2 cups of spinach
1/4 cup vegetable oil

1. Cook the veggie bacon in a skillet until crisp. Set aside.

2. In a shallow dish, mix together the cornmeal, salt, cayenne pepper, and sugar. Add the tomatoes, and toss to coat.

3. Heat the vegetable oil in the skillet over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.

4. Spread the vegan mayonnaise over the cut sides of biscuits; fill each side with 1 to 2 slices fried tomatoes, 1 slice of veggie bacon and cheese, and add spinach. Sprinkle with hot sauce, if desired. Enjoy.

Jacqueline Fonseca (Uncertain Farm customer)

Italian Sausage, White Bean, & Bok Choy Soup
Yield: 10 servings

Ingredients: 1 pound Italian sausage
2 cloves garlic, minced
1 to 1 ½ baking potatoes, cubed
½ bag matchstick sliced carrots
2 (14 oz.) cans Great Northern Beans, drained & rinsed
1 medium onion, chopped
3 cans or 6 cups chicken broth
4 cups bok choy leaves, thinly sliced
salt & pepper to taste
2 bay leaves

Directions:

1. In a stock pot, brown the sausage and drain fat.

2. Add the garlic, potatoes, onions, and carrots. Cook for 5 minutes.

3. Add the beans, bok choy leaves, salt, pepper, and bay leaves.

4. Cover with the chicken broth.

5. Simmer for 20 minutes.

 

Beth Gerhardt (Uncertain Farm customer)

Portobello–Swiss Chard Sandwiches

Vegan; 30 minutes; Serves 4

Pete Solomita of Brooklyn , NY , teaches public and private cooking classes. He developed this recipe to showcase how tasty veg food can be. Swiss chard is a good source of vitamins and minerals, including iron and calcium, and is delicious in this sandwich.

Ingredient List

4 large portobello mushroom caps, stemmed (1 lb.)
4 Tbs. plus 1 tsp. olive oil
2 cloves garlic, minced (about 2 tsp.)
1 large bunch Swiss chard, coarsely chopped (4 cups)
1 small Vidalia onion, thinly sliced (about 3/4 cup)
1 Tbs. balsamic vinegar
1 medium-size yellow tomato, thinly sliced (1 cup)
4 crusty French sandwich rolls, split
Directions

1. Preheat oven to 400F. Place mushrooms, stem side up, on baking sheet lined with parchment paper. Brush with 1 Tbs. oil, and sprinkle with salt and pepper. Bake 20 to 25 minutes, or until tender. Cool to room temperature, then cut into 1/4-inch-thick slices.

2. Meanwhile, heat 1 tsp. oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add chard and 2 Tbs. water, and cook 5 to 7 minutes, or until leaves begin to wilt, turning frequently with tongs. Cover; remove from heat.

3. Whisk remaining 3 Tbs. oil with balsamic vinegar in small bowl. Season to taste with salt and pepper.

4. Divide mushroom slices and chard among bottoms of rolls. Top with onion and tomato slices, and drizzle each with 1 Tbs. oil-vinegar mixture. Cover with roll tops, and serve.
Nutritional Information

Per SERVING: Calories: 353, Protein: 8g, Total fat: 19g, Saturated fat: 2g, Carbs: 38g, Cholesterol: mg, Sodium: 525mg, Fiber: 5g, Sugars: 6g

Found: Vegetarian Times: July 2006

Jacqueline Fonseca (Uncertain Farm customer)

Whole-Wheat Rotini with Wilted Mustard Greens

Vegetarian (can be made Vegan); 30 minutes or fewer

“More mustard greens!” That’s what the VT staff asked for when they tasted the first version of this recipe. Now it’s an even better source of vitamins C and E. Shaved Parmesan provides tryptophan, and canola oil offers omega-3s.

So, when I first tried this recipe I followed it to a "T". I didn't care for it as much as the way I modified it! Everything I put a star next to is how I modified the recipe.....

Green garlic is picked before it has a chance to mature, the flavor is not quite as over powering as the 4 gloves of "mature" garlic.

 

Ingredient List

Serves 4
1 1/2 lb. mustard greens, trimmed and coarsely chopped (9 cups)
**1/2 lb. whole-wheat rotini pasta (I used a tomato and basil based spaghetti)
1/4 cup canola oil
**4 cloves garlic, coarsely chopped (4 tsp.) (I used 1 green garlic with 1/2 the leaves)
**1 tomato, seeded and chopped
1 oz. shaved Parmesan cheese, optional
Directions

1. Bring large pot of salted water to a boil. Add mustard greens, and blanch 3 minutes. Remove greens to colander with slotted spoon. Add rotini to
water, and cook according to package directions.


2. Heat oil in large skillet or wok over medium-low heat. Add garlic and cook 30 seconds. Add greens, increase heat to medium, and cook 2 to 3 minutes.


3. Drain pasta, and reserve 1/4 cup cooking water. Stir pasta, tomatoes and reserved cooking water into mustard green mixture, and cook 2 to 3 minutes, or until sauce is hot and bubbly. Serve 1 cup pasta sprinkled with Parmesan cheese, if desired.
Nutritional Information

Per 1-cup serving: Calories: 382, Protein: 12g, Total fat: 16g, Saturated fat: 1g, Carbs: 51g, Cholesterol: mg, Sodium: 137mg, Fiber: 10g, Sugars: 5g

Found: Vegetarian Times

Tomato Basil Bisque


Vegan; 2 hrs.
 
1 small beet, trimmed and peeled
2 Tbsp. extra-virgin olive oil
1/2 cup chopped onion
2 garlic cloves, peeled and thinly sliced
1/2 cup chopped celery
6 cups vegetable broth
12 small tomatoes, coarsely chopped, or 1 15-oz. can whole tomatoes
1 cup chopped fresh basil
1 tsp. dried thyme
1/2 tsp. dried oregano
1 cup cubed tofu
Sea salt, to taste
Freshly ground black pepper, to taste
Basil leaves, for garnish

Preheat the oven to 350°F.
Put the beet on a baking sheet and bake until tender, 1 to 1 1/2 hours. When cool enough to handle, chop and set aside.
In a large soup pot, heat the olive oil and add the onion, garlic, and celery. Sauté for 5 to 10 minutes, until tender, stirring occasionally.
Add the broth, tomatoes, basil, thyme, and oregano and bring to a boil. Reduce the heat and simmer for 20 to 25 minutes, stirring occasionally. Set aside to cool.
Transfer the soup, the cooked beet, and the tofu to a food processor or blender and blend until smooth. This may have to be done in batches. Return the soup to the pot, gently reheat, and add salt and pepper to taste. Garnish each serving with a whole basil leaf and serve at once.

From The Candle Café Cookbook
by Joy Pierson and Bart Potenza with Barbara Scott-Goodman

Jacqueline Fonseca (Uncertain Farm customer)

Savory Barbeque Chicken

Two chicken legs
Two chicken thighs
½ cup Onions, sliced
½ cup Bell pepper, sliced
2 Tbsp Bob’s Candied Jalapeno's
½ cup Barbeque sauce
¼ cup Water

Cooking: Season the chicken generously with salt and black pepper. Brown the chicken on both sides on high heat. After browning the chicken, reduce heat to low/medium and add the water, Bob’s Candied Jalapeno's, barbeque sauce, onions, and bell peppers.
Cover the dish and cook until done, Approximately 10 to 15 minutes.
  
Optional: Once the chicken is done remove the chicken and add a thickener to the pan sauce to be used as a topping for the chicken and side dishes like mashed potatoes.

Richard Sandoval (M circle M customer)

Pork Loin with McircleM Raspberry Chipotle

Ingredients

1 pork loin, about 2 lbs.
salt and pepper to taste
4 cloves fresh garlic
olive oil
1 bottle McircleM Raspberry Chipotle

Directions

1. Preheat oven to 350F.
2. Sprinkle the pork loin with salt and pepper to taste, then sear in a well-oiled skillet, about one minute on each side. Set aside in roasting pan.
3. Mince garlic. Rub oil and garlic on all sides of the pork loin.
4. Place in oven and roast until a meat thermometer reads 145F in the thickest part of the loin. Can be loosely tented with aluminum foil if it starts to overcook on top.
5. Remove, Smear as a glace a generous helping of McirleM Raspberry Chipotle on the top, then put back in the oven for 5-10 minutes to allow the sauce to glaze.
6. Remove from oven and let sit for 15 minutes before serving. Leftover sauce can be served alongside for dipping.

Purple Hull Peas Recipe

Purple hull peas are very filling served on top of rice for a light lunch. They are usually eaten as a side veggie with a serving of cornbread nearby. Whether seasoned with just salt & pepper, or a load of spices or accompanied with a ham bone or salt pork, any way they're cooked, they're good eats!

HERE'S OUR FAVORITE WAY TO COOK THEM.
1.5 pounds fresh shucked purple hull peas
2 garlic cloves, whole
1 tablespoon oil or bacon drippings
1 1/2 teaspoon salt
1/4 teaspoon pepper
enough water to cover peas in the pot
Place all the ingredients in a large pot over medium high heat. Make sure you have enough water to cover the peas with 2 inches of water. After the water comes to a boil, cover with a lid, reduce heat and simmer for 2 hours.
Set your timer for the first hour and check the water level on the peas. Add more water if necessary, you want at least 1 inch of water above the peas. Cover with lid, again, and set the timer for the last hour.

Sauteed Bok Choy

1 tablespoon butter melted in skillet
1 cup celery chopped
1/2 cup onion chopped
1/2 cup carrot sticks
1 tablespoon fresh ginger graded
salt and pepper to taste

Saute until slight tender

1 large tub baby spinach
2 or 3 baby bloc choy white part chop into the green
1/4 to 1/2 cup Chicken broth


Toss spinach and bok choy with content of skillet, add small amount chicken broth. Check salt and pepper add if needed.

Eat as is or on top of black eye peas

Make a big batch of cornbread and enjoy.

For Luck: The black eyes are for good luck in the new year and the green is for abundances of money.

Extra hints: If you are cooking your black eyes from scratch, then use smoked pork hock; after the beans are cooked clean ham off of hocks and use in above recipe.

Carol Mishler

Watermelon Bob's Lip Smacking Sizzling Fajitas
Cooked Outdoors Open Range "Un Disco" Style
Using M circle M - Bob's Grilling Onions

Printable Version

3 #’s of marinated Fajitas
1 Jar of M circle M Bob’s Grilling onions
2 Baby Yellow Squash
2 Small Zucchini Squash
1 Med. Onion
2 Med. Size Potatoes
1 Green Bell Pepper
1 Med. Tomato

1 20 pk. Miller Genuine Draft
2 Lady Friends.

Cut fajitas into small strips. Combine squashes, onion, potatoes, and bell pepper into processor. Fine chop them. Put into holding bowl. Then fine chop the tomato. Drain, and add to other veggies.

Dig hole in the ground large enough to place three- legged Disc. Deep enough for a good size fire. You want that Disc “Hot”. If your Disc is like mine, it has been laying out in the weeds sense last time I used it. Wire Brush most of the rust off. Then place the disc above a roaring hot fire. Get Disc “hot” then dump ½ gallon water onto disk and clean off disc with a scrapper until water is gone. Treat with ½ cup of cooking oil. Cover the whole cooking surface. Keep it “HOT”.

Ready to cook? Dump on the Fajitas. Sear them well. Using a long specula keep them moving. When the meat is good and brown. Dump on all the veggies. Mix everything together. Your Hot by now, step back & have a MGD. Keep an eye on the cooking not the Ladies.

Here we go. Dump the whole jar of M circle M Bob’s Grilling Onions into the mix. Stir them in well. By now the veggies are disappearing, they will adhere to the meat. Ok, I know this may hurt, but go ahead and add a full bottle of MGD (You might want to use a lesser brand like Bud Light) to the Fajitas. This is going to give you some awesome gravy.

Once your meat is well cooked, don’t over do it. You don’t want to cook away all the gravy. Pull everything to one side to stay warm. Then throw the number of tortillas you need to start right upon the disc to heat them.

Put Fajitas into a tortilla, cover with shredded cheese and guacamole. Pass around the plates until all are served. Grab another MGD and begin the feast.

H2OMLNBOB
Uncertain Farms

Butternut Squash

1 butternut squash salt brown sugar (optional)

 

Cut 1 butternut squash in half (there is no need to peel). Sprinkle salt and brown sugar onto the squash. Be sure the oven is preheated to 350°F before placing in oven. Bake squash until soft; then simply scoop the squash out of the skin, add a little butter and serve!

Butternut Squash Casserole

3 c. mashed, cooked butternut squash, drained
1/2 c. white sugar 1/4 c. butter, melted
8 oz. can crushed pineapple, with juice
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/8 tsp. ground nutmeg
1/3 c. chopped walnuts or pecans

Preheat oven to 325°. Butter a 2-quart casserole dish and set aside. Stir together butternut squash, sugars, melted butter, pineapple, cinnamon, vanilla, and nutmeg. Mix well and pour into casserole dish. Sprinkle with chopped nuts and bake for 40-45 minutes. Serves 4-6 as a side dish.

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