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Lady Grif Food - Carolyn

@ladygriffood

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If you're looking for a rustic noodle to elevate your chicken soup, this is it! More like a noodle dumpling. My grandma would make them and they are one of my favs. I made them GF using @bobsredmill 1-1 GF flour and it worked really well! Use the recipe below!

Homemade Rustic Noodles
2 ea Eggs, Large
2 tsp. Sea Salt
1/3-3/4 cup Milk of choice
2 cups (314 gm) @bobsredmill Gluten Free 1-1 flour

1. Whisk salt and flour together in a large bowl.
2. Whisk egg and half the milk together in separate small bowl.
3. Make a well in the flour and pour the egg/milk mix into the flour. Mix. Continue adding milk until dough comes together into a ball. I live in a very dry climate so I need more milk.
4. Roll out into a rectangle about 1/4 inch or less. Cut into desired strips. I like them about a half an inch thick. Let them dry for 1-2 hours.
5. Add to favorite brothy simmering soup for a delicious dumpling style noodle and cook for about 10 minutes.

-Glutenfree -glutenfreerecipe -glutenfreenoodles by @ladygriffood

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10

2 days ago

It is feeling like fall this weekend in Eastern Oregon, so I turned on the oven to roast some chicken. Cooking doesn't have to be complicated to make something yummy! A few simple ingredients can make a delicious dinner in under an hour.

6 @feathergoatfarm chicken thighs
1 leak, sliced
5 cloves Garlic, minced
2 Tbsp Fresh Thyme
1 small sprig Rosemary, chopped
Salt + Pepper
Oil

1. Turn oven on to 375° F convection or 400° F conventional.

2. Place chicken thighs in a lightly oiled baking dish.

3. Season with salt and pepper. Cover in leaks, thyme, garlic and rosemary. Drizzle with oil.
4. Cover in aluminum foil and place dish into the oven. Bake for about 20 minutes covered. Uncover and finish cooking. Let skin get browned.

5. Serve with your favorite side dishes! I made mashed potatoes. I boiled a few potatoes and then mashed them with mayo, salt + pepper, and a little garlic.

#glutenfreecooking #glutenfree #gfdinner #oregonfoodie taken in Eastern Oregon by @ladygriffood

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21

a month ago

Well, it’s the last weekend before school starts back up again, and if you’re looking for an easy crowd-pleaser recipe, this is it! Plus, it only takes about 30-45 minutes to make. One thing to know about me: I am pretty picky about where I buy animal proteins. I do my best to buy them locally from smaller farms. Thankfully, I live in a ranching/farming mecca. Local poultry was always a challenge to find, and a few years ago I discovered my absolute favorite chicken to date! It has incredible flavor and isn’t chock-full of gross things. The family farm @feathergoatfarm is only about 45 minutes away in Baker City, and they often come to my local farmers market. They are also sold at my favorite farm store, @oldsouls_farmandmarket. For all my EO people, I HIGHLY suggest you run to find some of their products! I used their chicken tenders in this recipe, but you can also substitute any of their other cuts!

Chipotle Chicken Tender Rice Bowls
Makes ~ 4
1 lb Feather Goat Farms Chicken Tenders
1 lg Sweet Potato
2 - 2 ½ cups Jasmine Rice
1 ea. Green Pepper
1 ea. Poblano Pepper
2 ea. Garlic Cloves, minced
3 Tbsp @selefina.spices Mesa Verde Citrus Spice
1 can Black Beans
1 bunch Cilantro
1 ea. Avocado
1 ½ cups Cherry or Grape Tomatoes, halved
2 ears Corn, Grilled
¾ cup Pickled Red Onion
2 ea. Lime
@paradigmfoodworks Chipotle Ranch
Cotija Cheese
Salt + Pepper

1. Turn your grill on to high and your oven on to 425° F.
2. Cook your rice.
3. Cut your sweet potato, green and poblano peppers, and mince your garlic. Toss with oil and season with salt and pepper. Roast the sweet potato until almost tender. About 15 minutes. Then add the peppers.
4. Warm beans in a saucepan and season with 1 lime.
5. Grill corn on all sides until a little char starts to show. If you don’t want to grill, you can also add this to your sweet potato pan.
6. Toss chicken with the Mesa Verde Citrus Spice and grill chicken tenders until cooked.
7. Assemble bowls with rice, veggies, beans, cheese, and chicken. Drizzle with Chipotle dressing and top with fresh cilantro and a squeeze of lime!

#glutenfree #glutenfreerecipe #gfcooking taken in La Grande, Oregon by @ladygriffood

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2 months ago

Happy International Dog Day! Cerca brings so much joy(and a little frustration) into our lives! She has a mind of her own and definitely chooses fun over anything! She isn't afraid to tell us when she needs more fun!

#internationaldogday #dogsarelife by @ladygriffood

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8

2 months ago

🥚✨ Deviled eggs just got a serious upgrade.

Tender Matiz Octopus, bright preserved lemon, punchy chimichurri, and tangy pickled onions come together for an appetizer that’s equal parts elegant and unexpected.

Perfect for entertaining, holiday gatherings, or anytime you want to serve something a little different.

Would you give these a try? 🐙

📸 Recipe by @ladygriffood

#matizfoods #tinnedoctopus #spanishpantry #appetizerideas by @ladygriffood

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12

2 months ago

It's National White Wine Day so wine not celebrate! We'll be heading to @kvoelzwines on Thursday for their belated celebration!

#whitewine #easternoregon #easternoregonwine taken in Eastern Oregon by @ladygriffood

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7

2 months ago

The last few weeks we've been dealing with lots of smokey conditions. It was crazy seeing Eagle Harbor in Ephraim, WI completely consumed by smoke. Definitely a first for me. The fires have been getting very intense in the Western states. My heart breaks for the community in and around Spokane! Please be safe everyone and be ever so careful if you are recreating outside. I am beyond grateful for everyone helping contain the fires!! Praying for some much needed rain! taken in Ephraim, Wisconsin by @ladygriffood

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2 months ago

Berry season is booming! I made the brunost vinaigrette from @northwildkitchen and it was delicious!!! I love Ski Queen brown cheese, so making a vinaigrette with it was exciting. The dressing goes so well with berries and toasted nuts and was so happy to find it on her site! I like using kale and arugula for a lot of my salads because they hold up so much better to vinegar. 10/10 recommend going to her site to make it! This is one of the salads I made for my midsommar dinner and loved how it presented.

#summersalads #gfsalad #berries #oregonberries taken in Eastern Oregon by @ladygriffood

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3 months ago

It's full fledged summer! Can't believe it's already the end of July. One of my favorite ingredients are potatoes and a cold potato salad on a hot summer day really hits the spot! Whether you're looking for a dish to bring to a BBQ or just a side to keep in the fridge this one is a winner. Super fresh and light!

Summer Potato Salad

3 lbs Multi Colored Baby Potatoes
¼ Fennel Bulb, Thinly Sliced
5 Radishes, Thinly Sliced
1 ½ cups Sugar Snap Peas, Sliced
½ cup Pickled Red Onion Slices
1 cup @dukes_mayonnaise
2 Tbsp Greek Yogurt
2 Tbsp Coarse Ground Dijon Mustard
¼ cup White Wine Vinegar
¼ cup Dill, chopped plus more fronds for garnish
2 Tbsp Parsley, chopped plus extra leaves for garnish
Chives, cut in half-inch pieces for garnish
To taste, Salt and Pepper

1. Boil potatoes until fork-tender. Once cool, cut potatoes in half or quarters, depending on the size, and place in a large bowl.

2. Cut veggies and add to potato bowl.

3. For dressing, place mayo, yogurt, dijon, vinegar, dill, and parsley in a jar and use an immersion blender to puree together. If you don’t have one, use a whisk or shake in the jar aggressively.

4. Pour dressing over potatoes, mix well, and season with salt and pepper. Garnish with extra herbs and enjoy!

#glutenfreerecipe #potatosalad #summerfood #summerrecipe by @ladygriffood

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3 months ago

Tucked below the Elkhorn Mountains between Baker City and Haines, OR is the sweetest lavender farm called @elkhornpeaklavenderco. The owners are so kind and have created such a beautiful and fragrant oasis. My two girlfriends and I went to go bask in the beauty and aroma of the farm. 10/10 recommend! It's perfect for when you need a little escape!

#easternoregon #lavenderfarm #mountains #fujiphotography taken in Baker County by @ladygriffood

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3 months ago

Looking back at the clear skies of early July! Clean air is not something to take for granted. Very grateful to all of the people working hard to put out and manage the wildfires!

#easternoregon #summerinoregon #oregonagriculture #agphotography taken in Baker City, Oregon by @ladygriffood

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3 months ago

I am calling this appetizer pickled beet carpaccio! Being from the midwest, I love a good pickle platter and this is a more elevated (but easy) play of it! It is one of the appetizers I served at the midsommar dinner and remade so I could photograph it. Didn't have time to take photos of everything at the dinner since I was the cook as well. It's honestly very easy to put together. I used a garlic scape pesto but other pestos will work, too!

Cashew Cream
1 ½ cups Raw Cashews, Soaked for 2 hours or overnight
¾ cup Water, for blending
3 Tbsp Preserved Lemon, chopped
3 Tbsp Pesto
TT Salt and Pepper

1. Soak cashews in water.
2. Place soaked cashews in a blender with water. Puree until smooth. Add more water as needed.
3. Add preserved lemon, pesto, salt, and pepper, and puree. Season to taste. I like mine more lemony, so you can add more lemon or pesto as you’d like. It should be smooth and thinner than hummus.

Quick Pickled Beets
4 small Beets, peeled
1 cup White or Apple Cider Vinegar
1 cup Water
1 Tbsp Salt
2 tsp Sugar
7 Peppercorns
1 Garlic Clove

1. In a pot, combine vinegar, water, salt, and sugar. Bring to a boil.
2. Place peeled beets in a heatproof jar with peppercorns and a garlic clove.
3. Poor hot liquid over beets. Let them sit on the counter until cooler. Then place in the fridge. Let them soak for at least 24 hours, but I like them to be in the pickling liquid for at least 7 days.

Appetizer Assembly
Chive Flowers
Chive Greens
Dill Fronds
Pesto
Olive or Avocado Oil
Crackers

1. To assemble the appetizer, spoon cashew cream onto a platter and spread it around a little.
2. Cut the beets into wedges and also thin slices, so there are varying sizes and shapes.
3. Toss the beets in a little pesto and olive oil. Place around the cashew cream and then garnish with herbs. Serve with crackers and enjoy! by @ladygriffood

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4 months ago