Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. This is a simple and tasty way to use your turnips and their greens.
3/4 cup orange juice
2 TB tamari
3 medium scallions (sub in some leeks!)
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs salad turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens
Combine orange juice and soy in measuring cup. Place scallions (or leeks), garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Caramelized Onion, Cheese & Arugula Pizza
The trick to this pizza is cooking the onions long enough to caramelize them. A nice slow cook over medium heat will bring out their natural sweetness.
2-3 onions
Butter or olive oil
Balsamic vinegar
Pizza dough or crust
Your favorite cheese
2 handfuls of fresh arugula
Salt & pepper
Caramelize the onions – slice and cook over low heat with 1-2 tbsps. of butter or oil until they are dark brown and sweet, mine took about 45 minutes. About three minutes before they are finished, add 1 tbsp. of balsamic vinegar.
Top your pizza crust with the onions and cheese. Bake for 5 minutes in a 550 degree oven. In the meantime, toss the arugula with olive oil, salt and pepper. Top the pizza with the arugula and bake for another 5 -10 minutes. Slice and enjoy!
Tomatillo Chicken
Here's a fun delicious tomatillo recipe for you.
2 pounds tomatillos (husks removed), washed and halved
(can sub 1 lb tomatoes for 1 lb tomatillos)
1 tablespoon vegetable oil
1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
Coarse salt and ground pepper
2 jalapenos, chopped
1/2 medium onion, chopped
3 garlic cloves, finely chopped
1 can (15 ounces) hominy, drained (hominy is optional but you can find it at grocery store and it will be fun and more delicious)
1/4 cup chopped fresh, cilantro
In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to a plate.
Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy, if using; season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot; simmer until chicken is cooked through, 22 to 25 minutes. Stir in cilantro; season with salt and pepper.
Tomatillo Salsa Verde
1 pound tomatillos, husked
1/2 cup finely chopped onion
1 teaspoon minced garlic
1 jalapeño chile pepper, minced
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
1/2 teaspoon ground cumin
1 1/2 teaspoons salt, or to taste
2 cups water
Place tomatillos, onion, garlic, and jalapeño pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth. Taste. Add salt or sugar to taste.
Stovetop Broccoli Mac and Cheese
This recipe comes from the Yankee Kitchen Ninja blog. She has some awesome recipes on her blog, gardening tips, and the CSA Share Rescue which features some of those hard to use veggies people get in their shares.
4 cups broccoli florets, cut into very small sections with NO stems left attached (about 2 broccoli crowns)
8 ounces elbow pasta (I use multi-grain)
2 tablespoons butter
2 tablespoons flour
1 1/3 cups skim milk
4 ounces grated cheddar cheese (I like Cabot's Seriously Sharp)
2 ounces grated pepper jack cheese (this makes it nicely spicy -- if you don't want spice, substitute an equal amount of regular cheddar cheese)
salt and pepper
Directions:
Bring a large pot of water to boil and add the broccoli. Wait for the water to reboil then cook the broccoli for about 3 minutes. Add the pasta and cook according to package directions. When done, drain and stir until the broccoli breaks down.
While pasta is cooking, melt the butter in a saucepan over medium heat. Whisk in the flour until the mixture is thick and bubbly (a couple of minutes). Slowly whisk in the milk and continue to cook and whisk until the mixture thickens (just a few minutes, really). Remove the pan from the heat and stir in the cheese until it melts.
Add the cheese mixture to the pasta-broccoli mixture and stir thoroughly. Season to taste with salt and pepper.
Cast Iron Strip Loin Steak
Striploin Steaks
Oil with high smoking point (use Extra Light Olive Oil, Sunflower, or Safflower)
Garlic cloves; Two cloves minced, one clove sliced in half long ways.
Coarse sea salt
Coarsely ground pepper
Butter, or clarified butter
Thyme sprigs
Rosemary sprigs
Cast Iron skillet
Remove steaks from refrigerator, and let rest at room temperature for one hour. The steak needs to be at room temperature to ensure even cooking.
Heat oven to 360 degrees.
Place your cast iron skillet on the stove, and turn heat to medium high/high.
Pour oil over the steaks, cover evenly.
Pat sea salt and ground pepper on all sides of the steaks until they are well coated.
Place steaks in the pan. You should hear loud sizzling. This is good!
Cook for 3 minutes. Flip steaks.
During the second 3 minute set of cooking, add the butter, minced garlic, thyme sprigs, and rosemary sprigs to the pan. Baste the steaks with the melting butter until the second 3 minute set is done.
Remove skillet from stove and place in preheated oven for 2 to 4 minutes, depending on desired doneness (3 minutes will yield a medium steak).
Remove skillet from oven and place on stove. Cover and let rest for 5 to 10 minutes.
Mark Bittman's Grilled Chicken With Chipotle Sauce
2 tablespoons lard or neutral oil, like corn or canola, plus more for brushing chicken
1 medium white onion, peeled and chopped
2 dried chipotle chilies, or to taste
2 cups cored and chopped tomatoes
8 chicken thighs, legs or drumsticks
2 garlic cloves, cut in half
Salt and pepper to taste
Chopped cilantro leaves, for garnish
Lime wedges, for garnish.
Start a charcoal or wood fire or preheat a gas grill; fire should be moderately hot, part of grill should be cooler than the rest and rack should be 4 to 6 inches from heat source.
Put lard or oil in a medium saucepan or skillet and turn heat to medium. When hot, add onion and cook, stirring occasionally, until it begins to brown, 5 to 10 minutes. Add chilies, tomatoes and 1/2 cup water. Adjust heat so mixture simmers steadily but not violently. Cook about 15 minutes, stirring occasionally, or until chilies are soft and tomatoes break up. Taste and add more salt and pepper if necessary. When chipotle sauce is ready, cool for a few minutes, then remove stems from chipotles, put mixture in a blender and purée. (The sauce may be made up to a couple of days in advance.)
Meanwhile, rub chicken with cut side of garlic cloves, brush on oil and season to taste with salt and pepper.
Place chicken skin side up on coolest area of grill. When fat has rendered a bit, turn chicken over. After 20 minutes or so, move chicken to hottest part of grill. When chicken is just about done, brush it with chipotle sauce on both sides, and cook just another minute or 2. Serve, garnished with cilantro and lime wedges.
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