Thursday, February 24, 2011


So my CSA box came with Turnips... I was a bit thrown back... I must admit I have never cooked a turnip ... EVER!!! I did some research and made this amazing recipe... simple, full of flavor and looks amazing on the plate!!! I always hate waste... so I wondered if the Greens of the Turnip were good.... or even edible.  I learned that if you blanch them in some lightly salted water and then sauteed it takes the bitterness away and made for a great addition to this dish. This is hands down one of the best dishes I have ever made!  Here is what you will need:


1 Bunch of Turnips, 4-5 in a bunch
3-4 Cloves of Garlic, Chopped
1/2 Slab of GOOD Bacon, sliced into small pieces
Salt and Pepper to Taste
Eggs, room temperature for poaching
2 Tablespoons Vinegar

Wash and scrub your Turnips well.

Cut the green tops and set aside... put the turnips in a pot, cover with water, bring to boil then simmer for about 20-30 minutes.  To test them stick a thin knife and when it goes through with ease they are done.

Take the tops and cut the tough stems off and discard. 

Chop up and set a pot with water to boil with a dash of salt.

Cut your bacon and set aside.

Chop your garlic and set aside.

When the turnips are done... rinse with cool water, until you are able to handle them.  Peel the skin and cut the top off.

Chop and set aside.

Once your salted water comes to a boil...

Throw your greens in and blanch for only 1 minute.

Strain and set aside

Heat your pan and add the bacon

Cook for about 3-4 minutes... add the garlic.

Add the turnips and cook on high for about 2 minutes

Add the greens... salt and pepper... and cook for about 2 minutes... lower heat and set aside while you poach the eggs.

To poach an egg bring about 8 cups of water to a boil.  Once the water boils lower the heat to LOW and add 2-3 tablespoons of white vinegar.  Gently crack your room temperature eggs... no more than 3 at a time.  If this is your first time do one at a time... Take a large slotted spoon and gently shape the egg into itself.

Cook for 2-3 minutes.  To test the egg... Pull out an egg with the slotted spoon and gently touch the yolk. If too soft... put the egg back in for a few seconds.

Plate your saute...

Add the egg, don't forget to salt and pepper your egg.

MMMMmmmmm so good!!!

Wednesday, February 23, 2011


I almost always have some steamed Brown Rice in the fridge...  You don't have to use Brown Rice.. use left over white rice if thats what you have. I suggested Brown Rice because it is such a good source of fiber, and is very filling.  I prefer short grain Brown Rice... I love it's nutty texture.  I am not going to tell you what type of veggies or meats (if any) you should use.  Get creative... use what you got!!!


6-10 Cups Veggies... I used Tatsoi, Carrots, Zucchini, Celery
Broccoli, and Green Onions
1/2 Onion, chopped or sliced
4 Eggs
2-3 Cups Tofu, Chicken, Beef, Pork or Shrimp
4 Cups Cooked Brown Rice, I used Short Grain Brown
4 Tablespoons Low Sodium Soy or Liquid Aminos
2 Tablespoons Oyster Sauce
2 Tablespoons Mirin
1 Tablespoon Sesame Oil
Asian Hot Sauce to taste
Olive Oil for cooking

Chop all your veggies.

Short Grain Brown rice is so good!!! I almost always keep some in the fridge... toss it in salads... you can make sushi rolls... it is almost nutty and has a nice texture.

Take all your condiments and mix in a small bowl... Don't worry if you don't have the Oyster Sauce ... or the Mirin... you can make this without.

2 Boneless, Skinless, Chicken Breast... sliced.

Heat Oil in a wok or large skillet.... Add Chicken and Onions.

Stir all your condiments and set aside.

Keeping the heat on high cook for about 2 minutes.

Add the veggies and cook for about 2-3 minutes.

Remove the veggies... add some more oil.

Scramble the eggs with a dash of salt and add to hot wok

Scramble egg...

Add the rice.... cook for about 2 minutes.

Add the veggies.... and the condiments.

Toss for about 1-2 minutes

So good, easy, and quick to make (once you chop all the veggies)

Hubby likes to add extra hot sauce.

Tuesday, February 22, 2011

Veggie Tortilla Soup

I love making different variations of Tortilla Soup because I love it!!! I purchased 2 Turkey Breast for $6.00, I was unsure what to do with them so I pouched it with Onions, Celery, Carrots, Garlic and some Italian Herbs... and tons of fresh pepper.  Once cooled I shredded it. I have made 3 whole meals with the 2 pouched turkey breast.  You can do the same with a whole chicken, or chicken breast (preferably breast with bones... more flavor)  I made this one today....
seriously off the charts in flavor!!!  Here is what you will need :
1 Large Can of Plum Whole Tomatoes
1 Can Garbanzo Beans
2-3 Cups Shredded Turkey or Chicken
4-5 Cups of Baby Spinach
1 Whole Onion, Diced
3-4 Cloves Garlic, Chopped
3 Carrots, Peeled and Diced
3 Celery Stalks, Diced
1 Zucchini, Diced
5 Yellow Corn Tortillas
(use yellow corn, white corn will fall apart because I do not fry them)
3 Green Onions, Chopped
2 Bay Leaves
2 Teaspoons Oregano
1 Teaspoon Cumin
2-4 Teaspoons Dry Chile Powder, I used 4)
4 Tablespoons Powder Chicken or Veggie Bouillon
1 Lemon, Juiced
Olive Oil for cooking... about 1/4 Cup

Remember to use YELLOW CORN!!!

I use New Mexico Chile Powder... It is very flavorful without the crazy spice.

Heat the oil and add Garlic, Onions, Carrots, and Celery ... cook for about 3 minutes

The tomatoes come whole.... I use a hand blender and blend right in the can.

You don't want to completely puree them.... just mush them up really good.

To the pot add Zucchini & Drained Garbanzo Beans

Add the entire can of Tomato... 8 Cups of Water ... and the Pouched Turkey

Add the Chicken or Veggie Bouillon, the Bay Leaves, and the Spices and Chile.

Simmer for 10 minutes...

Turn the pot off and add the Tortilla, and the Green Onion

Add the Spinach

Add the Lemon Juice.


Garnish with some Sharp Cheddar

This is so good!!! Will not disappoint.