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So far Mark has created 36 blog entries.

Home made Black Beans

Makes about 12 cups of beans, you will need two cups for the chili recipe and freeze the rest. Ingredients: 1 ½ pounds dry organic black beans 1/2 cup onion 1 Tbsp minced garlic 3 Tbsp organic molasses 1 teaspoon cinnamon salt and pepper to taste Directions: The night before you want to make your beans, rinse the black beans well (be on the lookout for tiny foreign objects mixed in the beans, like small rocks!) Place the rinsed beans in a crock pot and fill with enough water to cover the beans (at least 1 1/2inch over [...]


Chicken Chili Recipe

Ingredients 1/2 cup chopped onion 5 garlic cloves, pressed 1 large Anaheim pepper, chopped with seeds removed 2 jalapeno peppers, chopped with seeds removed 1/4 cup extra virgin olive oil 2 (35 oz) cans stewed tomatoes, crushed 1 bag of homemade black beans, thawed (see black bean recipe below) 2 Tbsp tomato paste 3/4 cup chicken stock 3 Tbsp chili powder (up to 4 Tbsp) 1 Tbsp cumin 1 teaspoon dried oregano Salt and pepper to taste 4 cups shredded, cooked chicken meat Shredded cheddar cheese, cilantro and sour cream for garnish Directions:In a large sauce pan, add olive [...]


Pumpkin Soup ~ This is an easy and delicious soup.

Ingredients 2 Tbsp Butter 1 Tbsp chopped onion 1 tsp chopped garlic 1 tsp chopped fresh ginger (or 1/2 tsp ground dried ginger) 1/2 tsp curry powder 2 cups pureed pumpkin or squash (hopefully from your garden, see below) 2 cups chicken or veggie stock 1 cups coconut milk Salt to season Other optional veggies to add: 1 stalk chopped celery 1/4 cup chopped leek 1/4 cup chopped peppers Directions: Saute butter, onion, garlic and ginger in pot, on low heat. Stir in flour. Add pumpkin, cook on low heat for 5 minutes. Gradually add stock and [...]


Roasted Garlic and Winter Vegetables

Ingredients: 1 lb carrots, peeled 1 lb parsnips, peeled 1 large sweet potato, peeled 1 small butternut squash (about 2 lbs) peeled and seeded 1 bulb garlic, peeled 4 Tbsp extra virgin olive oil 1 tsp sea salt ½ tsp fresh ground black pepper 2 Tbsp chopped fresh flat-leaf parsley Directions:Preheat oven to 425 degreesCut the carrots, parsnips, sweet potato and squash into 1 to 1 ¼ inch cubes. Don't cut too small because you will get shrinkage. The garlic just needs to be peeled, do not chop! I prefer a Marbled Purple Stripe like Siberian, or a Porcelain [...]


Caesars Salad *

Ingredients: 1 lemon 1 tsp course sea salt 3 cloves big cloves of garlic 1 tablespoon mayonnaise Dash of Tabasco sauce Dash of Worcester sauce 1/4 cup grated Parmesan cheese Equipment One well loved wooden salad bowl (unfinished) Directions: In your favorite wooden salad bowl mash the garlic and salt with a pestle or a large wooden spoon. The garlic should be really mashed (the salt helps to break down the fibers). Add the juice of the lemon and trade your pestle for a whisk. Slowly stream in the olive oil as you whisk it into the lemon juice. [...]


Freezing and Using Garlic

In the fall of 2006, I tried an experiment to freeze garlic and had great success! In the early winter months, when our supply of Hood River Garlic is dwindling down to nothing I get creative and try to think up new ways to store garlic. I was very pleased with my freezing experiment and would recommend it to anyone who misses that homegrown garlic flavor like we do in the early spring. Now I freeze garlic every fall, for great garlic flavor to last well into the spring. Just peel the cloves, and place them in a freezer bag [...]


Garlic Burgers

To make four, ¼ pound patties you will need one pound of beef. For eight patties you will need two pounds of beef. I prefer to use grass fed, organic lean ground beef. To make four patties, peel 5 to 6 large cloves of garlic. To make eight patties, peel 7 to 10 cloves. Siberian garlic is an excellent choice because of the extra large cloves. Georgia Fire is a favorite as well for its spicy hot flavor. Chop up your cloves using what ever your garlic chopper of choice may be. I prefer my mini chopper because I [...]


Roasted Squash, Sweet Potato, and Garlic Soup

Ingredients: 1 Sweet Potato, about 12 oz. 1 Acorn Squash ( or pumpkin/ 3 cups) 4 Shallots Olive Oil 5-6 Cloves of Hood River Organic Garlic 3 1/4 cups Chicken or Vegetable Stock ½ cup Light Cream Salt Directions: Cut the sweet potato, squash, and shallots in half lengthwise. Brush the cut sides with oil. Put the vegetables, cut side down in shallow roasting pan. Add Hood River Organic Garlic. Roast in oven at 375 degrees, for 40 minutes. Until tender and light brown. Let cool, scoop out flesh of potato, and squash ( or pumpkin ). [...]


Roasted Garlic Soup with Thyme Croutons

Ingredients Makes four servings4 Heads of Hood River Organic Garlic3 Cups Milk1 Cup CreamFresh ThymeSaltPepperExtra Virgin Olive OilDirections:Coat the Hood River Organic Garlic with olive oil, salt and pepper and roast in a 350-degree oven until the cloves are golden brown, about 45 minutes. Once the garlic is roasted, cut the head in half, (from side to side) exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Pick out any fiber from the skin. Bring the roasted garlic, milk, cream, and thyme to a simmer. Simmer for 10 minutes. Puree in a blender, and then strain through [...]


Classic Pesto

Ingredients: 3 cups packed tender young basil leaves 3 heaping Tbsp pine nuts (you can substitute almonds or walnuts) 1 ½ teaspoons coarse sea salt ½ cup extra-virgin olive oil or more to taste 4-5 giant organic Hood River Organic Garlic cloves, chopped ½ cup freshly grated Parmesan Cheese 1 fresh organic lemon Directions: Combine the basil, pine nuts, and sea salt in a food processor and mix. Gradually add olive oil, mixing with rubber spatula if necessary. The sauce should be the consistency of a paste, not a puree. Add the Hood River Organic Garlic and mix. Squeeze [...]



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