Hungry for Harvest – Chicken pot pie

I decided that I would start a little feature on my blog called Hungry for Harvest. I’ll post occasional, easy recipes that are a hit at harvest time. And my first one was a doozy!

I’ve never made homemade pot pies before. I don’t mind the one I buy at the store, and I always thought homemade ones were time consuming and difficult. I was wrong. And they are delicious!

The best part? Less than 15 minutes from start to in the oven. Can’t beat that during harvest season! (And I bet it would freeze amazing, too!)

Here’s my ingredients:

  • Two refrigerator pie crusts (go ahead, make your own, I’m just not that good)
  • Chicken breasts, cooked, cut up and seasoned to your liking
  • Frozen bag of mixed veggies (whatever you like)
  • 1 can cream of chicken soup
  • Heavy whipping cream (milk, half-and-half, all work)

I sprayed a glass pie plate with olive oil, and then laid out one pie crust.

In a pan, I heated the chicken, soup, veggies and cream. Mix thoroughly.

Dish into the pie plate, top with second crust.

Pinch together the two pie crusts. I then pressed the edges with a fork. Slice four slices in the crust, about an inch from the edge.

Cook in the oven at 375 for about 25 minutes, or until crust is golden.

chicken pot pie slice

Not the cleanest photo, but that’s real harvest cooking right there.

Stand back as the herd devours supper.

Four and twenty chickens...baked in a pie.

Four and twenty chickens…baked in a pie.

Val’s Farm-ous Lasagna

When I think about my hours spent in the kitchen on the farm, my first instinct is to grab my lasagna pan. Whenever we work cattle, have a crew out to help or need to work together on a project, I know that I can never go wrong with the cheesy, meaty greatness that is my “Farm-ous Lasagna.”

So here it is…AND I have a crew to feed it to today!

This is what we’re doing:

This is corn that has been chopped and will be used this winter to feed our cattle. We have a crew of 7 here today to help us get our feed ready!

This is corn that has been chopped and will be used this winter to feed our cattle. We have a crew of 7 here today to help us get our feed ready!

And I’ll be sure to explain it more later.

But for now, here’s the recipe:

Val’s Farm-ous Lasagna

Ingredients:

  • ground beef, browned (I use 1 1/2 pounds of meat, but not everyone likes their lasagna THAT meaty, use your discretion.)
  • 1 can pasta sauce
  • 4 cups shredded cheese of your choosing (I prefer the pizza mix, because it melts so yummy!)
  • 1 22 oz. container cottage cheese (I use low-fat…which is almost laughable because of the amount of cheese in my lasagna, but I didn’t ask your opinion, now did I? 🙂 )
  • lasagna noodles, about 12, depending on your pan size, cooked al dente’ and drained/rinsed

1) Add pasta sauce and browned hamburger together in a skillet. I make sure it’s all warmed together before layering my lasagna.

This is how I start my lasagna, with a layer of sauce.

This is how I start my lasagna, with a layer of sauce.

2) Layer your lasagna: I always start with a base of sauce/burger mixture at the bottom, then a layer of noodles, then a layer of sauce again, cottage cheese and shredded cheese. Continue layering, ending with shredded cheese that covers the whole pan. (I use one package of cheese in the layering, and one package just for the topping…I like cheese.) Like this:

3) Bake at 350* for about 30 minutes, or until you notice the sauce in the lasagna starts boiling.

Can we say, "YUM!"

Can we say, “YUM!”

4) Enjoy! And perhaps consider hitting the gym for a little extra time tonight. The beauty of this recipe? If possible, it tastes even better as leftovers. Unfortunately, it’s been a year or two since my boys left us any leftovers!

* I am participating in Indiana’s Family of Farmers Table Talk Series and received a gift in exchange for my participation.

Table Talk Contributor

A game of “I Spy”

Let’s see if you can spy what I am thankful for today:

Come Halloween, I'll be happy that these guys grew!

Come Halloween, I’ll be happy that these guys grew!

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A little treat for late-summer dessert.

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These guys are just hanging around, waiting to be supper!

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Sometimes life needs a little spice.

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A perfect snack, any time!

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Just starting to turn red.

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Coming soon to a pickle jar near me!

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A new addition to our garden…and a scrumptious one as well!

WW – Preparing for winter

It’s hard to believe, but as summer has flown by, it’s also time for us to prepare for winter on the farm. And that includes loading our haymow (the top floor of our barn) with straw (what’s left after we harvest our wheat).

Check it out:

The end of the load of straw that was stacked in our barn.

This attachment for our skidsteer can grab 20 small square bales at one time, making it possible to load and unload our bales without touching them by hand. it saves a LOT of time!

Heading to the barn.

So much easier than trying to lift or toss each one up!

We had a crew of 4 inside the barn stacking the bales…including my little sister, affectionately referred to as “Brat Child.” (And yes, she knows she has the nickname…it’s been with her since she was little…and it fits!) 😉

 

 

 

 

The Ultimate Gift

I’m sure you’ve read about our sweet corn before. We planted it earlier this spring, have watched it grow, taken care of it and waited for the day that we could enjoy the product of our hard work…and now we’ve given the excess of our crop to some pretty deserving people.

Giving our corn through the ND Huger Free Garden Project.

The Great Plains Food Bank arrived on Wednesday afternoon and picked up the remainder of our crop that was ripe and have been able to make it available to food banks across the state of North Dakota.

I have to thank my friends, neighbors and everyone who volunteered to help with this crazy project of mine.  Especially those that came from a distance, like my friend JP who flew in from St. Louis, and my friends at the ND Dept. of Agriculture. Thank you all!

So many volunteers, thank you everyone!!!!!

I’m so happy that we are able to share this with those that are down on their luck, or are struggling to put a meal on the table. And I’m so happy that we were able to find a place for it, instead of seeing it destroyed by wildlife, time and eventually, our tractors.

Sacks of corn, ready to share across the state.

It’s been a crazy week, one I’ll have to tell you about later. I’m going to go enjoy a cob of corn, a cold glass of milk and some time with my kiddos. School starts next week, and I’m not ready…even if they are.

Picking corn

After weeks of waiting, our sweet corn is finally ready to enjoy…and enjoy it we have!

My littlest helper, George.

EJ is a big fan of sweet corn, too!

After my last post on sweet corn, I received some interesting suggestions as to what we could do with our farm…namely, someone thought it would be best if our farm were to burn down. That wasn’t very nice, now was it?

A good friend of mine found this video clip, and I think it does an amazing job of explaining the exact science behind GMO’s, as opposed to random modifications that are made in plant breeding all the time. (And trust me, I would never consider the Huffington Post as a credible news source, ever…but this one surprised me!)

Scientist’s take on GMO

Every time I think about our sweet corn, this is the image in my head, not a Mr. Yuck sticker:

This little one is excited for some sweet corn…and I’m excited about the possibilities!