2 Large bunches of Radishes ( enough to make 2 Cups sliced radishes)
1/4 Cup Oil enough to cover bottom of skillet (optional, add 2 Tablespoons bacon or pork chop drippings)
1 Teaspoon Salt
Wash radishes well, cutting off the greens and the root end, do not peel. Slice to about 1/8 inch thick. Add meat drippings and oil to skillet and heat until sizzling on medium high. Add sliced radishes spreading out evenly in skillet. Season with salt, cover with lid and let fry for about 3 minutes. Then turn radishes and stir spreading out evenly. Let fry covered, another 3-4 minutes until edges are starting to get crisp and centers are soft. Remove from heat and serve. Enjoy!
Plants and Seeds! Oh, the recipe possibilities!
I know it’s still winter here, and our weather channel just said we could possibly get six inches of snow, but the garlic I planted last fall (above picture on the left), is peaking through, and some of my seeds arrived this weekend! I’m so excited! The recipe possibilities are endless! This is so much fun! I know it seems a little ridiculous for a grown woman to get so excited about plants and seeds, as you can tell it doesn’t take much to make me happy! That’s probably one of the reasons we live on the farm. I love to garden, digging in the dirt is a great stress reliever, then watching the seeds come up and break through the soil is so satisfying! Harvesting what you planted and preserving, freezing or cooking it for you family is just so fulfilling. So be prepared, for more recipes to come!
Gluten Free Veggie Pizza
2 Cups Gluten Free Bisquick Mix
2/3 Cup Milk
2/3 Cup GF Oil
Preheat oven to 325*F.
In medium size mixing bowl, whisk eggs and milk, add oil, and fold in Bisquick mix. Mix well and set dough in refrigerator for at least 30 minutes. The Bisquick is a little gritty, so I like to let it set to absorb the liquids as long as possible. When ready to bake, grease a 12 inch pizza stone or nonstick round baking pan. Pour dough onto pan and spread dough with your hands until completely covering pan and forming a raised crust around the edges. Bake for 25 to 30 minutes or until crust is lightly browned. Let crust cool and cover with filling below.
2 – 8oz. packages additive free cream cheese ( I use Philadelphia)
1 Heaping Tablespoon of Gluten Free Mayonnaise ( I use Hellmann’s)
1 Heaping Tablespoon Gluten Free Dry Ranch Mix( see recipe in Dressings and mixes)
1 Large head of Broccoli chopped (just florets do not use large stalks)
1 Sweet Red Bell Pepper, washed, seeded and cubed into small pieces
1 Sweet Orange or yellow Bell Pepper, washed, seeded and cubed also
1 medium tomato cubed or about 1 ½ cups of cherry tomatoes sliced in half
In food processor blend cream cheese, mayonnaise, and dry ranch dressing mix, until smooth and creamy. Spread cheese mixture onto cooled crust, then cover with chopped vegetables. Slice into small pizza slices and serve. ( Note: add any vegetables you like, or you can even add chopped avocado, or if you want to turn this into a meat pizza, then add some chopped GF ham. )