Recipes 9/25 & 9/26
Roasted Turnips w/ Balsamic Vinegar
2 large turnips
1 Tbls olive oil
1 Tbls balsamic vinegar
Additional 1 tsp balsamic vinegar for finishing
Salt and freshly ground black pepper to taste
Preheat oven to 425 F for convection or 450 F for regular oven. Peel turnips with knife, then cut into pieces about 1 inch square. Whisk together olive oil and balsamic vinegar and toss with turnips, then spread in single layer in roasting pan. Roast turnips 25-30 minutes, or until slightly browned and softened.
Remove turnips from oven and place into serving bowl. Toss with additional 1 tsp. balsamic vinegar, season to taste with salt and freshly ground pepper, and serve immediately. (I didn’t use much salt and only a tiny bit of pepper.)
(From kalynskitchen.com)
Eggplant Casserole
4 Tbls olive oil
1 lb eggplant, cut into 1/2-inch dice
1 red pepper, cut into 1/2-inch dice
4 ribs celery, cut into 1/2-inch dice
1 onion, chopped into 1/2-inch dice
1/2 C chopped fresh basil leaves
1 C grated Parmesan
1/2 C heavy cream
1 C Italian seasoned bread crumbs
Salt and pepper
Preheat an oven to 375 degrees F.
In a large saute pan over medium-high heat, add the olive oil. Add the eggplant and cook halfway through. Add red pepper, celery, and onion and cook for 3 to 4 minutes, or until vegetables begin to wilt. Add the basil leaves. Remove from heat. Add Parmesan, cream, bread crumbs and salt and pepper. Toss to combine.
Place skillet in the oven and cook until heated through, about 20 minutes.(From foodnetwork.com)
Fresh Salsa
1 can (16 oz.) ripe olives, diced
1 medium onion, diced
5 medium tomatoes, diced
2 C peppers, diced (a mixture of hot and mild peppers)
1 C diced tomatillos (optional)
2 gloves garlic, chopped
3 Tbls olive oil
1 Tbls balsamic vinegar
1 tsp garlic salt
Mix all ingredients and chill. Serve with chips or as a condiment with chicken and other main dishes. (Shared by B.O.G. member Debbie Wopat)
Quinoa & Pac Choy Veggie Stir Fry
1/2 C quinoa, cooked
1 Tbls vegetable oil
1 C sliced red pepper
1 head baby bok choy or equivalent, sliced
1 inch fresh ginger, peeled and minced
1 C sliced mushrooms
5 spears asparagus, chopped
2 Tbls sesame seeds, toasted
For the Sauce
5 Tbls soy sauce
1/2 Tbls sesame oil
1-2 tsp honey
1/2 Tbls lime juice
1 3/4 tsp cornstarch
In a large wok, heat the vegetable oil over medium high heat. Add in the sliced red pepper, bok choy, minced ginger, mushrooms, and asparagus. Toss and cook until softened, about 5-6 minutes.
In a bowl, whisk together the soy sauce, sesame oil, honey, lime juice, and cornstarch.
Pour the sauce into the veggie mixture, reduce the heat, and toss. Allow the sauce to simmer until slightly thickened. Add in the cooked quinoa and sesame seeds, toss until thoroughly coated. Serve and enjoy! (From fabtasticeats.com)
Portuguese Kale Soup
l lb kale
l lb potatoes
l lb smoked sausage (we use hot chorizo removed from casings and cooked)
l C chopped onions
1/2 C chopped carrots
2 tsp chopped garlic
2 Tbls olive oil
2 Tbls butter
2 quarts of chicken OR beef broth
3 lbs peeled, seeded, chopped tomatoes
1-1/2 C cooked kidney beans
Salt and fresh ground pepper to taste
Strip leaves from washed kale and cut diagonally into wide slices, ending up with about 6-8 cups of kale. Cook sausage and drain. In large pot, sauté onions, carrots and garlic in oil and butter, for about 5 minutes until softened. Add potatoes and broth and simmer until potatoes are cooked. Mash potatoes against side of pot with wooden spoon. Stir in kidney beans and tomatoes and simmer for about 15 minutes.
Makes about 6-8 servings. (Shared by B.O.G. member Barbara Weeks)
Stir-Fried Pac Choy w/ Ginger & Garlic
1 Tbls olive oil
2 cloves garlic, minced
1 Tbls minced fresh ginger
8 C chopped fresh bok choy
2 Tbls reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper. (From foodnetwork.com)