Miso Braised Turnips

So, who eats turnips? Aren’t they one of the forgotten foods that only poor folks eat?  Well, not any more. I found a recipe in Eating Well magazine that looked interesting, so I tried it – highly modified, of course...I already had the miso on hand, so why not? Turned out very good.

INGREDIENTS

2    tablespoons butter

2    cups peeled turnips, diced ½ inch

1    cup low sodium chicken broth

2    tablespoons white miso*

1    teaspoon granulated sugar

¼   teaspoon ground cloves

2    cups chopped turnip greens or substitute*

METHOD

Place the butter into a medium sauce pan over medium heat. When it melts, add the diced turnips and cook them, turning occasionally, for 5 to 6 minutes  In a small bowl, whisk together the broth and the miso and add to the sauce pan along with the sugar and the cloves.Add the chopped greens to the mixture, as well.

Cook this mixture, covered, over medium-low heat until the turnips are tender, about 4 to 5 minutes. If the liquid level gets too low, add a bit more broth or water. Serve as a side dish.

* Miso is a Japanese fermented soy product that can be found in the refrigerated section of  most Asian markets. It keeps very well  in the refrigerator at home, also.

*Substitute collard greens, chard or spinach

Based on a recipe from Eating Well magazine.

Two Pea Pasta

INGREDIENTS

8    ounces uncooked pasta

1    cup frozen green peas

8    ounces snap peas, trimmed, halved

2    strips bacon, halved

½   cup Panko bread crumbs

1    tablespoon butter

1    cup finely sliced green onions

2    cloves garlic, sliced thinly

1    cup chicken broth

½   teaspoon dried tarragon

1    tablespoon lemon juice

¼   cup grated Parmesan cheese

METHOD

Cook the pasta in a large sauce pan to almost al dente by package directions or for 5 minutes. Add the peas and sugar peas and cook 1 minute or until pasta is done. Drain

Heat a large skillet over medium heat and add the bacon. Cook the bacon for 3 to 4 minutes or until it begins to crisp. Remove from the pan to a wooden chopping block and chop very fine, returning to the pan when done. Add the Panko and stir to combine. Continue to cook for 1 to 2 minutes or until it is browned. Remove from the pan and set aside.

Add the butter to the pan over medium heat and swirl to melt. Add the green onions and garlic and cook for 1 ½ minutes. Add the broth and tarragon; cook for 3 minutes. Add the pasta and lemon juice, tossing to combine and cook for 1 to 2 minutes to thoroughly warm. Remove from the heat, add the Parmesan cheese and toss again to combine. Top with the Panko bacon mixture and serve.

Based on a recipe in Cooking Light magazine.

Gnocchi with Tuna

INGREDIENTS

1   16 ounce package Emilia brand gnocchi

2    tablespoons butter

1    cup chopped white onion or leeks

1    pound sliced Crimini mushrooms

4    cloves garlic, minced

1    5 ounce can tuna

1    8 ounce can tomato sauce

1    pinch red pepper flakes

      Grated Parmesan cheese

METHOD

Preheat the oven to 350 F. Grease the sides and bottom of a 3 quart baking dish. In a large sauce pan bring 6 cips of water to a boil and add the Gnocchi. Cook for 2 -3 minutes or until all the Gnocchi are floating. Drain and reserve.

In a large skillet over medium-high heat, melt the butter and add the onions. Cook them for 3 to 4 minutes and add the mushrooms. Continue cooking, stirring occasionally, for 4 to 5 minutes and add the garlic. Cook for 1 minute and add the tuna and tomato sauce, stirring to combine and break up the tuna. Add the pasta and red pepper flakes.

Cook this mixture for 2 to 3 minutes, remove from the heat and add to the prepared baking dish. Bake, uncovered, for 10 to 12 minutes or until lightly browned. Remove from the oven, sprinkle with the grated Parmesan cheese and serve.Will serve 2-3 as a main dish or 4 to 5 as a pasta dish.

Based on a recipe from Better Homes and Gardens magazine

Sesame Green Beans

INGREDIENTS

1    tablespoon toasted sesame seeds

1    teaspoon ginger powder

2    teaspoons low sodium soy sauce

2    tablespoon water

1    tablespoon lime juice

1    tablespoon sesame oil

1    pound green beans

METHOD

In a medium bowl, combine the sesame seeds, ginger, tahini, soy sauce, water and lime juice. Stir well to combine and set aside.

Heat a medium skillet over medium high heat and add the sesame oil. Add the beans and cook, stirring occasionally,  until they are tender enough but before they brown, about 6 to 7 minutes. Add the liquid mixture, toss to coat and cook for 1 to 2 minutes, tossing occasionally, until the liquid evaporates. Remove from the heat and serve.

Based on a recipe in Cooking Light magazine.

Ginger Beef and Broccoli

A Reposted recipe from 2011

Standard fare on most Chinese restaurant menus, but made simply and easily at home.

INGREDIENTS
6-8  ounces sirloin beef per person, sliced into thin strips
2     tablespoons dry white table wine
1     tablespoon aged balsamic vinegar
1/2  teaspoon all purpose flour
1/4  teaspoon brown sugar
1/2  teaspoon dry powdered ginger
1     pinch crushed red pepper flakes (optional)
2     tablespoons olive oil, divided
1     small white onion, chopped
3     cloves garlic, minced
1-2  heads broccoli, cut to individual florets
2     tablespoons soy sauce

METHOD
Combine the beef strips, wine, balsamic vinegar, flour, sugar, ginger and crushed red pepper flakes in a medium bowl. Mix well and refrigerate for at least 30 minutes.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the onions and cook for 4 to 5 minutes until translucent. Add the garlic and cook for 1 minute. Remove the beef strips from the marinade and place them into the skillet, reserving the marinade. Fry the beef, turning occasionally, for about 2 minutes until browned on both sides. Add the reserved marinade and continue cooking until the beef is well glazed and the marinade absorbed.

Meanwhile, steam the broccoli for about 5 minutes either in the microwave on in a stove-top steamer until just tender. Arrange the broccoli sections as a ring on the outside edge of a large serving dish. When the beef is cooked, place it in the middle of the broccoli ring, drizzle both with the soy sauce and serve.


Inspired by a recipe from www.beefrecipe.us on the Internet

Smoky Cabbage Soup

INGREDIENTS

2    cups low sodium chicken broth

2    medium Yukon potatoes, peeled, diced ½ inch

1    teaspoon dried thyme leaves

1    tablespoon olive oil

3    medium Andouille sausages, sliced ¼ inch

1    cup chopped white onion

4    garlic cloves, minced

½   small head cabbage, chopped (3-4 cups)

¼   cup water

1    can (15 ounces) diced tomatoes with juice

METHOD

Place the chicken  broth into a medium sauce pan over high heat. Add the potato cubes and thyme. Bring to a boil, reduce heat to a simmer and cook 8 to 10 minutes until the potatoes are just ten der. Remove from the heat and reserve.

In a large skillet over medium heat, add the olive oil and swirl to cover. Add the sausage slices and cook for 3 to 4 minutes until lightly browned, turning often. Add the onions and cook for 3 to 4 minutes. Add the garlic and cook for 30 seconds. Add all of the cabbage and the water and cook, turning often, until the water has evaporated.

Add the potatoes with their liquid and the tomatoes with their liquid. Stir and cook until the cabbage is mostly wilted but still a bit crisp. Serve in individual bowls.

Based on a recipe from Cooking Light magazine.

Loaded Potato Soup

INGREDIENTS
2-3    medium russet potatoes 1 ½ pounds
1    tablespoon olive oil
2    slices bacon, halved
½   cup chopped white onion
3    cups low sodium chicken broth
½   cup sour cream
1    cup shredded sharp cheddar cheese
½   teaspoon salt

METHOD

Peel and dice the potatoes to ½ inch, yielding about 3 cups. Set aside. Add the olive oil to a large sauce pan over medium-high heat and add the bacon. Cook until crisp, turning once, and remove to a paper towel to drain. When cool to the touch, crumble the bacon and set aside.

Add the onions to the sauce pan and cook until translucent, about 3 to 4 minutes. Add the broth and the diced  potatoes, bring to a boil, reduce the heat to a simmer and cook for 10 to 12 minutes until the potatoes are tender. Remove from the heat and add the sour cream, cheddar cheese, salt and half of the crumbled bacon, stirring them until completely melted and absorbed.

Using batches if required, add the soup to a food processor or a blender and process to a puree. Serve in individual dishes garnished with crumbled bacon.

Modified from a recipe in Eating Well  magazine.

Roasted Pepper Bisque

Even though this has a similar name to another soup in this blog, it is very different and also quicker to prepare.

INGREDIENTS

2    tablespoons olive oil

1    medium white onion, chopped (1 cup)

4    cloves garlic, minced

3    cups low sodium chicken broth

1    jar (12 ounces) roasted red bell peppers

1    small Yukon potato, diced ½ inch

1    can (15 ounces) cannellini beans, rinsed, drained

½   teaspoon salt

      fresh or dried parsley for garnish

METHOD

Add the olive oil to a large sauce pan over medium-high heat. Add and cook the onions, stirring occasionally, for about 5 minutes or until translucent. Add the garlic and cook for 1 minute.

Add the  broth and  the roasted peppers with any liquid, add the potato and the beans. Stir in the salt, bring to a boil, reduce the heat to a simmer. cover and cook for 8 to 10 minutes until the potatoes are soft. Working in batches if necessary, add the soup to a food processor or a blender and process to a puree. Return to a clean sauce pan and reheat if necessary. Serve in individual dishes garnished with a bit of parsley.

Based on a recipe from All Recipes magazine