It’s become a Valentine’s Day tradition for me to serve heart-shaped pancakes for breakfast. My kids honestly believe the heart-shaped pancakes taste better than the traditional round ones. (Secretly, I had been using a boxed pancake mix until I bought pancake molds.
The following recipe came in the box with the heart-shaped molds, so I gave it a try. Yummy… the heart-shaped hotcakes did taste so much better!)
It warms my heart to serve my family a home-cooked meal and to think that I’m helping make special memories for my kids.
What’s your favorite way to treat your sweetheart? During the month of February, TheFieldPosition.com will feature Valentine’s ideas from readers across Latham country.
In case you didn’t know, “fiesta” means “party” — so let’s get it started with this delicious Fiesta Chicken Chowder recipe, just in time for your Super Bowl party planning. You’re welcome.
Reaching Consumers through Recipes: Debbie Lyons-Blythe, Mother, Blogger, Agvocate
Amazing.
It’s the first word that comes to mind when I think of Debbie Lyons-Blythe. She’s the mother of 5, an advocate for agriculture, blogger, and central Kansas cattle rancher. But that didn’t happen overnight.
Growing up, Debbie’s mom ran their family’s Angus ranch while her dad worked in town. That tradition lives on: Debbie takes care of 500 cattle daily while her husband works in town but helps her in the evening or on weekends.
Debbie and her husband are the proud parents of 2 girls and 3 boys, who lend a hand on the ranch when they can: Meghan, 19; Allie, 17; Trent, 16; and identical twins, Tyler and Eric, age 15.
“I can’t say enough how blessed we are,” Debbie said. “Our kids are hard workers, and they love working on the ranch. They just finished building 2 miles of fence. But as we put it, they’re not building our fence – they’re building their fence.”
Helping ensure a future in agriculture for her children is one important reason why Debbie became involved in the agvocacy movement. She writes content on her blog, Facebook, and Twitter accounts to help educate consumers about modern agriculture and how their food makes it from the farm to the table.
Debbie said while she loves connecting with others in agriculture through social media, her main goal is to connect with those who are buying groceries. She wants to educate them about their food choices, helping bridge the gap between the knowledge we often take for granted in rural America and the average consumers’ experiences.
“That’s where recipes blossomed into my blog,” Debbie said. In conjunction with the educational agriculture messages she shares on her blog, Debbie also posts recipes to help encourage consumer choices at the grocery store. She said she tries not to miss an opportunity where she can remind readers that being a part of modern agriculture requires constant attention and effort.
“I look at Facebook like it’s my job,” she said. “I don’t just post on Facebook that my children’s Christmas program is tonight. I say, ‘Gotta get the cows fed and bedding down before we go to the Christmas program tonight,’ to remind people that farming is a 24/7 job. I remind them that I can’t go anywhere, do anything, unless my cows are taken care of first.”
Debbie said being an agvocate doesn’t have to take an exorbitant amount of time or equipment.
“I think you can incorporate social media into everything you’re already doing in a day,” she said.
Debbie’s social media involvement started with drafting blog posts and sharing photos from her phone, and now, it’s become a regular part of her day. In the winter, when she comes inside to warm up with a cup of coffee, she brings it over to the computer and drafts a blog post. In the summer, when she’s bailing hay, she grabs her phone and Tweets to shares photos with her followers.
We couldn’t be more thankful that individuals like Debbie who are helping educate consumers about modern agriculture. A big thank you to Debbie for taking time from her (incredibly) busy schedule and for sharing this wonderful Beef Enchilada Soup Recipe with us. It’s easy to see why it’s one of her readers’ favorites! Visit Debbie’s blog, Facebook, and Twitter accounts today!
To keep with this month’s dairy-themed recipes (and because I love chocolate), I wanted to share this recipe for homemade Chocolate Mousse. One of the things I enjoy most about this recipe – in addition to the fact that it’s sinfully delicious – is that it looks so gourmet but is oh-so-easy to make.
One Hungry Planet
The video One Hungry Planet, made by BASF, made the rounds on social media sites this week so I wanted to share it with you if you haven’t seen it yet. In watching it, I was amazed yet again at everything it takes to be a farmer, the advancements we’ve made in agriculture, and the work we have left to do to feed our growing population. Talk about a great time in history to thank a farmer!
In case you don’t have a few minutes to watch the video, I’ve shared some of the facts mentioned in the video below.
1970-2010: World population doubles but farmland doesn’t.
U.S. farmers provide 18% of the world’s food using 10% of its farmland.
1950-2000 average corn yields grew from 39 bushels per acre to 153 bushels per acre.
From 1987 to 2007, farmers grew 40% more corn and 30% more soybeans – all on the same amount of land.
1940: 1 farmer produces enough food for 19 people. 1970: 1 farmer produces enough food for 73 people. 2010: 1 farmer produces enough food for 155 people.
Sustainability: thanks to practices like crop rotation and no-till farming, farmland soil erosion has been reduced by 43% in 20 years.
Farmers now grow 70% more corn from every pound of fertilizer.
Farmers are saving 50-80% more water, depending on the crop.
There are 6.8 billion people to feed in the world today; the population in 2050 is expected to reach 9.3 billion.
This week, I wanted to share recipes that are quick and easy, leaving you more time to enjoy with family and friends this holiday weekend.
Saturday Lunch
First, in response to my request for recipes showcasing eggs beyond breakfast, I was sent the following recipe for Mexican Egg Salad Tacos. I haven’t yet taste-tested it, but I must say it intrigues me. It sounds quick and easy – perfect for a Saturday meal in between baseball and softball games. Pair it with fresh fruit and Mexican Fruit Dip, and you have a “fiesta al instante!”
Mexican Fruit Dip
Ingredients
1 package (8 oz) cream cheese (not fat free)
1 T. vanilla instant pudding (dry)
1 tsp. vanilla (Mexican or McCormick)
1 c. brown sugar
1/4 c. half & half
1/2 package toffee chips
Directions
Mix and serve with fruit. It’s especially good with fresh strawberries, pineapple and bananas.
Sunday Dinner
I also wanted to share a recipe for Mock Prime Rib. This is one of my favorite fix it and forget it meals, giving you time to enjoy your holiday weekend!
Mock Prime Rib
Ingredients
2 to 3 lbs. rump roast
1 (14 1/2 oz) can beef broth or Campbell’s Beef Consommé
1 pkg. Good Seasons Italian dressing mix
1 pkg. Schilling’s Au Jus mix (1 oz)
Directions
Place roast in crock pot.
Mix broth, Italian dressing mix and Au Jus mix.
Pour over roast.
Cook on low setting 8-10 hours.
To serve, remove roast and slice 1/2-inch thick. Serve broth as Au Jus.
Memorial Day Barbeque
May is also National Beef Month, and with Memorial Day the unofficial start to the summer grilling season, I wanted to share a favorite recipe of mine. This teriyaki marinade makes grilled steaks especially succulent. Add a couple of your family’s favorite side dishes and you have a Memorial Day barbeque!
Teriyaki Marinade
Ingredients
½ tsp. garlic sauce
1 T. brown sugar
½ tsp. ginger
½ tsp. black pepper
1 T. oil
2 T. water
¼ c. soy sauce
½ tsp. Accent
Directions
Mix all ingredients together.
Pierce meat every inch or so with meat fork; place in covered container with marinade sauce. Turn occasionally.
Soak overnight or for at least 12 hours.
If you have a chance to make any of the recipes please let us know how they worked out for you. Have a wonderful holiday weekend!
Edamame or soybeans are a nutritional powerhouse. Good friends of mine shared the below recipes incorporating edamame and they were too delicious not to share. Let us know what you think of them, or, tell us how you edamame!
For more information on Soy Foods month, click here.
3 pita bread rounds (preferably pocketless), each cut into 8 wedges
5 tablespoons olive oil
Salt
1 large onion, chopped
4 garlic cloves, minced
4 tablespoons chopped, fresh parsley
1 package (16 ounces) frozen shelled edamame
1 cup vegetable broth
Ground pepper to taste
Directions:
Preheat oven to 350 degrees.
Scatter pita on a baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt.
Bake until crisp, about 15 minutes. Cool.
Meanwhile, heat 2 tablespoons oil in a heavy large saucepan over medium heat. Add onion. Cook until softened, about 8 to 10 minutes. Stir in garlic. Stir until fragrant, about 1 minute. Add edamame and broth. Bring to a boil. Reduce heat and simmer until beans are tender, about 8 to 10 minutes. Cool slightly. Drain, reserving 1/2 cup cooking liquid.
Transfer beans and 1/4 cup cooking liquid to blender. Add parsley. Blend until pureed. Add remaining 2 tablespoons oil. Process until smooth, adding more cooking liquid to reach desired consistency. Season generously with salt and pepper.
My first name is obviously of Irish origin, although my heritage is German. On a day like today, however, it gives me all the reason I need to celebrate. I’m not that much into corned beef and cabbage, but I have a hard time resisting a treat that is both sweet and crunchy. That’s one of the reasons I decided to try this Blarney Stone recipe, with its smooth frosting and crunchy peanut topping.
This recipe is also a great way to celebrate March as National Peanut Month. Midwesterners are more familiar with the months that celebrate pork, beef, dairy and eggs. Although we don’t grow peanuts here, I’m challenging you to celebrate National Peanut Month. After all, this German is celebrating St. Patty’s Day!
St. Patty’s Day comes with lots of fun traditions. If you’re interested in learning more about the tradition of wearing green on St. Patty’s day, watch this short film from the History channel.
Please share some of your family’s favorite St. Patty’s day activities or recipes with us – we’d love to hear them!
Latham Companies Take Fans Inside Cyclone Locker Room
Latham Hi‑Tech Hybrids and Latham Seeds are combining forces to sponsor the Latham Locker Room show for the 2008 football season on the Iowa State Cyclone network.
The Latham Locker Room show is a post-game radio broadcast in which analysts, coaches and players share their thoughts on the game. The segment has proven to be very popular since fans are interested in reaction and opinions of the action immediately after the game. Many fans also tune into the game on their way home from the stadium. “We’re very pleased to sponsor the Latham Locker Room show,” said John Latham, president of Latham Hybrids in Sheffield, Iowa. “Our family has a long history of supporting Iowa State. More importantly, we know that many of our customers are fans — often listening to the game while doing field work — so we’re pleased to help bring this popular part of the program to them.”
The Latham Locker Room Tailgate Party will begin two hours before kick-off of the Cyclones’ first home game on Aug. 26, 2008. Tune into Cyclone football this season on one of the Iowa State Cyclone Radio Network stations below!
Albia KIIC-FM
Algona KLGA-AM/FM
Ames KCCQ-FM/KASI-AM
Atlantic KSOM-FM
Boone KWBG-AM
Carroll KCIM-AM
Cedar Falls KCNZ-AM
Cedar Rapids KGYM-AM
Cherokee KCHE-FM
Creston KSIB-AM
Davenport KJOC-AM
Denison KDSN-FM
Des Moines KDRB-FM/KXNO-AM
Forest City KIOW-FM
Ft. Dodge KWMT-AM
Ft. Madison KBKB-AM
Hampton KLMJ-FM
Humboldt KHBT-FM
Marshalltown KXIA-FM
Mt. Pleasant KILJ-AM
Ottumwa KLEE-AM
Perry KDLS-AM
Quad Cities WKBF-AM
Shenandoah KMA-AM
Sioux City KKYY-FM
Spencer KICD-FM
Waukon KNEI-FM
Webster City KQWC