Paradise in Disguise Hobby Farm Blog

For the month of October, I'm doing the Whole30 Program, and one of the first things I made this past Saturday was for a picnic where I knew there would be non-Whole30 potato salads. I underestimated how fast it'd go, as there were several other people who were also embarking on their Whole30 journey the same day. As a result, I got many requests for the recipe, which "didn't exist". :D That's because I took 3 similar recipes & made them Whole30 compliant. Whole30 Roasted Potato & Wilted Kale Salad Ingredients (no amounts, as I didn't measure :D ) Cubed Potatoes Cubed Sweet Potatoes Onions Kale Chopped Celery Whole30-Approved Bacon "Gobs of Garlic" (no salt/sugar variety) ** Balsamic   Vinegar Extra Virgin Olive Oil Smoked Paprika Spicy Brown Mustard Method: Preheat oven to 400 degrees. Combine oil, vinegar, mustard & seasonings, then pour over the cubed potatoes. Mix until thorou...

Today's supper started out with a search for "kale quiche" on Pinterest. Among the many results, this particular one stood out above the rest: Zucchini and Kale Quiche with a Sweet Potato Crust (Paleo, GF) Of course, Mom & I usually don't leave recipes alone, but add or substitute something. Which according to Dad no longer makes it following a recipe. But, I came up with a solution, we create a "new variation" of an already great recipe, I'll post it on my blog & it'll then be a recipe. The only problem with that theory is that it didn't convince Dad's "traditional" taste buds to try something new and different. Oh, well,  but hopefully some else will be inspired by our "September Harvest Quiche". We had enough ingredients that we made 3 pie-plate sized quiches, but this recipe can be easily made smaller, or the extra quiches frozen for a quick meal some other day. Crust:         6 l...

Since we're a fan of quinoa, I think our next recipe to try out will be this: Spinach Pesto Quinoa Salad with Radishes Although, I might add to it some freshly made pesto, that is, if we can make a batch and not eat it right out of the food processor like Mom & I did last night before bedtime! Oh, and by the way, this is the 80th post I've made! I've taken enough photos this year to make 800 posts, but hobby farm life doesn't necessarily allow time for that during the summer. Perhaps, we'll have "recaps" during the winter for a bright spot to cheer us up. But right now, I want to enjoy the beautiful warm, even hot weather we're having! We're supposed be high 80's this week, with lows in the mid 50's - I'd say that's wonderful weather for Delaware County, NY.

Wow! I can't believe that August is already gone and September is here! One of today's highlights was using our surplus of radishes in a new recipe, which I found on Pinterest, thanks to this other blog post: Roasted Radishes Our version of Roasted Radishes is: 1. Cut radishes in quarters 2. Toss in big bowl with olive oil, balsalmic & Gobs of Garlic 3. Place on parchment paper lined baking sheet 4. Cook at 400* for 30 minutes, or until fork-tender 5. Enjoy!  I didn't expect them to be still crunchy, but they were a good, juicy crunchy, not like an under-cooked potato kind of crunchy.  I love the bright colors of the radishes,  and you'd almost think they were red skinned potatoes.  I was pleasantly surprised by how good the roasted radishes tasted. Of course, we added Gobs of Garlic , so the aroma was wonderful and wet our appetite before they came out of the oven.