Category Archives: Winter

Cabbage and Turnips

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My FOODILY app did it again! I typed in “turnips” in the Search box and found a great recipe from Williams-Sonoma. It called for savoy cabbage, but I had green cabbage so I used that instead. It went great with my Garlic Mashed Potatoes and Radishes!

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Savoy Cabbage and Turnips

Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.

Ingredients:

  • 2 Tbs. unsalted butter
  • 1 turnip, peeled and cut into 1/4-inch cubes
  • 1 carrot, peeled and cut into 1/4-inch cubes
  • 1 head savoy cabbage, about 2 lb., quartered,
    cored and sliced crosswise into strips 1/4
    inch wide (I used green cabbage)
  • 3/4 cup low-sodium chicken stock
  • Coarse salt and freshly ground pepper, to taste
  • 1 Tbs. chopped fresh flat-leaf parsley (I used kale)

Directions:

In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage (and kale) and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.

Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
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Willa Deane’s Breakfast Casserole

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From St. Peter’s Family Recipes – Old & New Favorites cookbook page 84 by Belinda Bost. A great simple breakfast casserole from a church cookbook – the perfect dish to add some GREENS!

Ingredients

  • 1/2 bag herb bread crumbs
  • 2 cups grated sharp cheese (I used mild cheddar cheese)
  • 2 lbs. mild Jimmy Dean sausage, cooked and drained (I used just one)
  • 1 bunch greens, cooked and chopped (kale, chard, spinach, turnip/collard/radish greens)
  • 2 cups milk (I used just one)
  • 3/4 tsp. dry mustard
  • 1 can cream of mushroom soup
  • 1/2 cup milk
  • 4 eggs

Spray 9″ x 13″ dish with cooking spray. Cover the bottom of dish with herb bread crumbs. Top with sausage and cheese (here is where I added the cooked, chopped greens). Mix mushroom soup with 1/2 cup milk and pour over sausage and cheese. Mix eggs and 2 cups milk. Pour over soup mixture. Bake at 300° for 1 1/2 hours. *Can be prepared ahead of time–add egg mixture before baking. *Great anytime *The Bost Bunch loves it!

Green Pancakes with Green Smoothies

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We’re trying it again and perfecting it…this time with more GREENS!

Adapted from a fun cookbook: The Sneaky Chef: Simple Strategies For Hiding Healthy Foods in Kids’ Favorite Meals

Green Pancakes

Adapted from The Sneaky Chef‘s “Chocolate Chip Pancakes”
3/4 c. freshly milled soft white wheat flour
1 tsp. baking powder
1/2 c. thawed Creepy Green Cubes
1/4 c. vanilla yogurt
1 tsp. vanilla flavoring
2 tbsp. milk
1 large egg
2 tbsp. honey
1/4 c. chocolate chips (optional)
Mix together dry ingredients. Mix together wet ingredients. Add the wet ingredients to the dry ingredients and stir just until blended.  If you are using chocolate chips, add them to the batter at this point and mix lightly. Spray a large skillet with oil spray and when hot, drop batter onto skillet. When bubbles begin to set around the edges of the pancake and the skillet-side is golden, gently flip them over. Continue to cook 2 to 3 minutes or until the pancake is set. Serve with syrup. 😉

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(I like the pancakes above – they are my daughter’s creations!)

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The smoothie recipe is the same as before. This time I used 6 “creepy green cubes” and a whole apple. YUM!

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The cubes served two purposes – adding chill and lots of nutrition! Plus, since the greens were cooked and finely ground this time around, it smoothed out the leaf chunks that were a bit unpleasant last time.

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Variation: Try blueberries instead of grapes.

“Creepy Green Cubes”

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This morning after my workout, I had the last of the Green Smoothie frozen from weeks ago and was reminded again to try to improve on that recipe. It tasted good but I don’t like to chew bits of green leaves. Sneaky Chef’s Green Puree came to mind. I’ll bet the cooked greens frozen in a cube like ice would add smoothness and chill to the already good taste. We’ll see…

My sweet husband took the kiddos for a few hours so I had the kitchen to myself…uninterrupted!!! Finally, I could get to those greens and broccoli & make the green puree from Sneaky Chef!

(The other cooked broccoli & greens got eaten throughout the week so I had to start all over.)

Thankfully, my fresh produce had not gone bad. It had been over a week since I received the mixed greens (“gringo greens” as Farmer Z called them) but those Debbie Meyer Green Bags have been a veg-saver!

Sneaky Chef’s recipe called for green peas but I stuck to the greens and broccoli only. I took the basic idea and modified the recipe so it would be easier for me and fit what I intended to do with it. Instead of steaming the greens, I boiled them. Instead of using a blender, I used my meat grinder.

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The first picture is broccoli; the second is greens.

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I didn’t do much after that. Mixed in a little water and lemon juice then packed the mixture into ice cube trays and froze them.

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Yeah, it looks weird but besides the smoothie and the recipes from Sneaky Chef, I’ve got other ideas on how to sneak these healthy cubes into my kid’s meals!

(My husband affectionately named them “creepy green cubes” because he knows they’re going to turn up somewhere on his plate!)

Taco Salad

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This meal started out as a clean-out-the-fridge dish. Farmer Z’s mesclun as a base with taco meat on top from the other night.

Next cheddar cheese then the last of the corn & black bean salsa (Farmer Z’s cilantro – so fresh!).

I thought that was all. No! I still have some chips left over from the salsa! Crushed!!! And of course, some ranch dressing!

Yuuuuummmmmm!!!!!

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(By the way, the green chips are guacamole flavored tortilla chips.)

Brown Butter and Maple Glazed Turnips

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The turnips from a week or so ago were still in my refrigerator. I had to use them! Luckily, they were still nice and fresh thanks to the green bags I recently bought.

While on Facebook a week ago, an app caught my attention. I joined “Foodily” and found some unusual recipes! I put an ingredient in the search box, this time it was “turnips”, pressed SEARCH and found this recipe for Brown Butter and Maple Glazed Turnips by The Kitchn. The app is great. I have it on my phone so when I get a moment, I can search recipes and save them by pushing the “FAVE” button.

What would go with this dish? I had some pork loin in my freezer that was calling out to me! Rummaging through my spice cabinet, I found Pampered Chef’s Smoky Applewood Rub that was given to me at Christmas. This sounded like a good combination. But how do I use it? I found this recipe but excluded the sweet potato since I had a starch side dish.

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It was yummy! The salad on the side came from Farmer Z as well – mesclun salad mix.

Add-Ins

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I started the process to make green puree from Sneaky Chef but got interrupted. How surprising! 😉 The greens I was using were a mixture of turnip (fast and slow cook) and mustard. I washed, tore the leaves off, and boiled and drained them, then stored them in the refrigerator so I could get to the other vegetables later.

Those greens stared at me for a few days every time I opened the fridge. So one morning, I put some in my scrambled eggs. The next night, I added some to a fettuccine alfredo with chicken dish. I realized the possibilities were endless! The best thing about it was they were already prepared. Though I love the time washing, tearing, chopping, and preparing the produce, I can’t spend all day in the kitchen! (Though this experience has made the kitchen a pleasant place for me!)

Well, I have a new batch of greens from my box now so I can continue the green puree…sometime.

To be continued…

mustard greens

mustard greens (Photo credit: Wikipedia)

turnip top, turnip greens

turnip top, turnip greens (Photo credit: Wikipedia)