Guthrie Family Culinary Delights

Welcome Foodies!

Written by:Bill
Published on December 3rd, 2009 @ 04:42:24 pm , using 77 words, 48512 views
Posted in

We are lucky to live in California! Year round, we have an incredible bounty of fresh, nutritious raw ingredients to eat right off the vine or to craft into sumptuous dishes to serve at the table. This blog is an outlet for us to share with you readers the enchanting experience we have day to day in our kitchen and garden. Not to mention a draw from the collection of our home-made Dragon Crest wine. Bon Appetit!

Black Bean, Roasted Corn & Avocado Salad on a Bed of Red Quinoa

Written by:Bill
Published on September 11th, 2010 @ 03:03:38 am , using 210 words, 158 views
Posted in Kitchen Delight

Okay, no originality here --- just the recipe (with my usual modifications) off the back of the box of Trader Joe's Red Quinoa. Perfect for a light summer dinner all by itself. Lots of fiber and 20% of your daily protein.


  • 1 c. Red Quinoa
  • 2 c. chicken broth
  • 1-20oz can black beans
  • 6 ears roasted corn
  • 1 avocado, cut into 1/2 inch chunks
  • cherry tomatoes, as many as you like
  • 1 small red onion, finely diced
  • dressing: red wine vinegar, olive oil
  • 1/2 bunch cilantro
  • 1/4 c. olive oil
  • zest of 1 lime
  • sea salt & pepper


Cook quinoa in rice cooker with chicken broth. When done, toss with olive oil, allow to cool, then spread onto serving platter.

While quinoa is cooking, roast the corn --- shuck and place ears directly on (gas) grill, turning just when kernels start to brown or blacken. Remove, cool, then cut kernels off cob and place in a large bowl.

Meanwhile, rinse and drain the beans. Add to the bowl the corn will go into. Combine tomatoes, beans, corn, avocado and onion. Add dressing and toss. Add salt, pepper, lime zest to taste (tossing as you go). Add 1/2 of the cilantro and toss again.

Spread bean and corn mixture over the bed of quinoa, then top with remaining cilantro. Ready to go!

Backyard Breakfast Scramble

Written by:Bill
Published on September 11th, 2010 @ 01:56:09 am , using 212 words, 85 views
Posted in Kitchen Delight

On a late summer Saturday morning, nothing beats a stroll through the back yard to round up a hearty breakfast. Harvest available ingredients and mix with pantry items. Don't forget to use Grandma's black iron skillet. Forget about proportions --- just cook what you got!


  • russet or yukon potatoes, diced
  • peppers, sweet bell and hot, seeded and sliced
  • onion, diced
  • sage leaves, chopped
  • mexican chorizo sausage, removed from casing
  • backyard chicken eggs, beaten
  • cheddar or jack cheese
  • olive oil
  • salt and pepper


Heat the cast iron skillet, saute the chorizo while crumbling like hamburger with a metal spatula or spoon. Remove to bowl lined with paper towels to drain. Drain skillet of excess fat. Add olive oil, heat, then add onions, sage and peppers. Remove to bowl after softening and lightly browning. Add more olive oil, heat, then add potatoes. Cook potatoes over medium heat without turning for about 10 minutes, then turn and mix. Continue cooking and turning until brown. Add back chorizo, peppers and onion and mix. Add salt and pepper to taste. Pour beaten eggs over this concoction, and press into mixture with wooden spoon or spatula as needed. Sprinkle cheese over top. Put skillet into 400-degree oven until cheese melts and is slightly browned. Remove and serve promptly.

Heirloom BLT

Written by:Bill
Published on September 11th, 2010 @ 12:06:39 am , using 124 words, 682 views
Posted in Kitchen Delight

The true definition of summer is when the first heirloom tomatoes ripen. That's the time to celebrate with the best BLT in the land. Can't beat it!


  • a 2-lb heirloom tomato (Magnum pictured)
  • loaf of artisan ciabatta bread
  • heirloom pork bacon (smoked, no nitrates, no hormones)
  • fresh buffalo mozzarella
  • garden lettuce


With a paring knife, core and peel the tomato. Cut into 3/4" slices. Cook the bacon in a microwave on paper towels. Slice a sandwich size chunk of the ciabatta, then slice in half. Optionally, cut into three sections and dispose of the middle piece to make a thinner sandwich. Toast the bread and lightly butter or drizzle with olive oil. Spread mayonnaise on bread, assemble sandwich. Top with fresh ground pepper.


Written by:Bill
Published on August 14th, 2010 @ 06:37:02 pm , using 135 words, 184 views
Posted in Kitchen Delight

Something as homely as applesauce hardly deserves mention in a food blog, but when the apples are Gravensteins and they come from trees in your backyard, you take a different view.

  • 2 qts Gravenstein applesauce
  • 6 tbs. Lisbon lemon juice (about 2 lemons)
  • 6 tbs. Mexican piloncillo sugar syrup (water +sugar)
  • 1/4 tsp. sea salt

Pick apples. Clean, core, and quarter apples. Simmer over low heat in a large (12 qt) heavy-bottomed stock pot with lid for 1-2 hours, stirring with a wooden spoon. If apples begin to stick or burn on bottom, stir without scraping them off. Cooking time depends on how many apples go into the pot (I filled the pot and it took an hour to load it).

Process cooked apples in a food mill in 2 quart batches. Add salt, lemon juice, sugar and mix. All done!

Backyard Chickens --- First Egg!

Written by:Bill
Published on August 5th, 2010 @ 01:21:22 am , using 232 words, 174 views
Posted in Kitchen Delight

Not much of a recipe here, unless you consider buying day-old chicks and raising them for four months until you finally get a beautiful brown egg delivered to your plate. If I must, here's the recipe:


- 1 day-old chick Rhode Island Red

- 1 day-old chick Golden sex-linked

- 1 day-old chick Buff Orpington

- 50 lbs various chick feed

- 1 chicken coop built with help from Uncle Greg

- 1 golden retriever trained not to eat the chickens

- 1 bunch more stuff that I'm not telling you


Buy chicks and wait 20 weeks. Look for eggs. Find an egg, cook it. Best day of your life.

P.S. Don't know which hen delivered us this beauty. Have to say that eating a backyard chicken egg will change your view about what constitutes an "egg" as food. As this egg was cooling on my plate, I cooked two store-bought eggs (cage-free, organic, brown, yada, yada, yada) for my son to eat for his breakfast. Comparing the two was shocking. The store-bought eggs were pale yellow compared to the deep orange color from my hen's egg, the texture was runny and liquidy vs. firm and meaty for my egg, and the taste was fallow compared to the rich, intense flavor of (Georgia's, Reba's, or Becky's) egg. I'm just afraid there's no going back. In 25 years of growing tomatoes, I haven't been able to buy them in a store. The same may follow for eggs...

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