Saturday, October 27, 2012

A Farmer's Daughter by Dawn Stoltzfus

Welcome to the warm and inviting kitchen of Dawn Stoltzfus, a young Mennonite wife and mother who was raised on a dairy farm where simple, wholesome food was a key ingredient of the good life. In A Farmer's Daughter, she opens up her recipe box, wipes away the crumbs and wrinkles from the well-loved recipes, and shares them with cooks and food-lovers everywhere. She offers us over two hundred delicious recipes that reflect the comfort foods she learned to cook from her mother, the same hearty and creative recipes she made and sold at The Farmer's Wife Market. Along with the simple, wholesome recipes for starters, main dishes, sides, and desserts, readers will find charming stories from Dawn's Mennonite upbringing, tips and tricks for easy meal planning and preparation, and ideas for serving with flair. Anyone who loves to feed their loved ones hearty, wholesome meals will treasure this cookbook.

What a great cookbook this is! Dawn offers simple, healthy and all-family loving recipes in her cookbook with splashes of life growing up in a Mennonite home and carrying on those love made meals into her own kitchen.

Some of the recipes that I tried:

Honey Corn Bread
Sante Fe Chicken Soup
Slow Cooker Teriyaki Chicken
Slow Cooker Lasagna

All of these were very good (and the Slow Cooker Lasagna was super easy). Below is the recipe for the Sante Fe Chicken (that we enjoyed with the Honey Corn Bread).

1 cup onion, chopped
1/2 cup sweet red pepper, chopped
1/2 cup green bell pepper, chopped
4 garlic cloves, minced
3 Tbsp. salted butter or olive oil
1 (7 oz.) can diced green chiles, undrained
8 cups chicken broth
1 cup salsa
2 (15 oz.) cans cannellini (white kidney) beans, drained and rinsed
3 cups chicken, cooked and shredded
1 tsp. cumin
2 tsp. chili powder
1 tsp. salt
1/2 tsp. fresh cracked pepper
1/2 fresh lime

green onions, diced
cheddar cheese, shredded
tortilla chips

In a large stockpot, cook onion, peppers, and garlic in butter or oil until vegetables are tender. Add chiles and sauté for 2 minutes. Add chicken broth, salsa, beans and chicken. Bring to a boil; reduce heat to low and simmer for 20 minutes, stirring occasionally. Add cumin, chili powder, salt, and pepper. Right before serving, squeeze juice from lime into hot soup. Serve with garnishes. Serves 6-8

Available October 2012 at your favorite bookseller from Revell, a division of Baker Publishing Group.

Revell Books sent me this complimentary copy to review for them. All opinions expressed are my own.

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