Turnip Puree

 

Turnips are not considered a very exciting vegetable, but I want to champion them a little. I wrote a previous blog post about Turnip Fries that I know a lot of people have liked and today I want to give Turnips just a bit more respect by showing you how great they are as a base for the rest of the plate. Pictured is Stephen's version of Asparagus and Steak with Chimichurri Sauce plated over Pureed Turnips. I made the same Turnips, but I topped it with Salmon and Peas. And unfortunately, I forgot to take a photo. 

Like Mashed Potatoes, cooked Turnips have a very mild flavor that doesn't interfere with the other flavors of the dish. They are also very nutritious. I cooked them in Chicken Broth, although Vegetable Broth is good too and then mashed them with a Potato Masher and of course added a couple of Tablespoons of Butter. So, I should probably call my version Mashed Turnips. Stephen made his silkier by putting them in the Cuisinart. And these Turnips are so easy to make. You can add Broth back in if you need to make the Puree smoother and thinner, but I didn't need any. There will be extra broth left over, which is great for soup. Either way you make them, I think you will be surprised how good Pureed Turnips taste!

Turnip Puree

3 large Turnips, peeled and cut into chunks

4 cups Chicken or Vegetable Broth

3 - 4 Tablespoons Salted Butter

Pour the Broth into a medium pan. Add in the Turnips and bring to a boil. Reduce heat to a simmer and cook for 20 minutes. Remove the Turnips from the pot, reserving the Broth.

Ad Butter to the Turnips and mash a fork or potato masher or put into the food processor. Add in a little broth if necessary. Plate as the base layer for your other foods or eat as is!

Five Element Analysis

Turnips are a root vegetable, which automatically makes them a part of the Earth Element. But they are also a bit pungent and white and that makes them a part of the Metal Element too. And the Butter adds even more Metal. The Broth brings in the Wood Element.  Only the Water and Fire Elements are missing, so be sure to have foods from those elements in your meal.

Smashed Baked Potatoes

I heard about Smashed Potatoes a while ago and finally got on the bandwagon and I'm sure glad I did.  When you cook Potatoes this way, you get the soft goodness of the inside of a Baked Potato with the delightful crunchy bits of a Roasted Potato. Topped with Butter, Bacon Bits and barely cooked Green Onion, it was divine!  My daughter-in-law also topped hers with some Sour Cream and was delighted with this dish too. I used small Red Potatoes that I boiled for just 20 minutes before smashing them and finishing them off in a hot oven.  This is going to become a family favorite and if you haven't made Potatoes, this way, I encourage you to try this recipe right away!

Smashed Baked Potatoes

12 small Red Potatoes, washed

2 Tablespoons Vegetable

5 Tablespoons Melted Butter

1/2 teaspoon Sea Salt 

4 Slices of Bacon, cut into small pieces

4 Green Onions, trimmed and cut into small pieces

Place Potatoes in a medium pot and cover with Water. Bring to a boil, reduce heat and cook for about 20 minutes or until a fork can be inserted easily into a Potato. Drain and reserve.

Heat the oven to 425 degrees.

Drizzle Oil over a sheet pan. Place Potatoes on the sheet pan and smash using a potato masher until the Potatoes are about 1/2" thick.  Drizzle the melted Butter over the Potatoes and then sprinkle with Sea Salt.

In a frying pan, cook the Bacon pieces until crisp and then add in the Green Onion pieces. Stir until the Green Onion pieces wilt slightly and drain the Bacon and Green Onion bits on a paper-plate lined Paper Towel

Place in the oven and cook for 25 minutes. Sprinkle the Bacon and Green Onion pieces on top of the Potato and cook for an additional 5 minutes.  Serve with Sour Cream if desired.

Five Element Analysis

Potatoes belong to the Earth Element. The Green Onions and Butter contribute the Metal Element and the Bacon brings in the Water Element. The Wood and Fire Elements are missing so this would be a great side with Chicken (for Wood( and a salad (for Fire) or Lamb for Fire and green vegetables for wood or any Wood or Fire vegetarian options that create balance.

Buckwheat Soba with Scallion Oil Sauce

Scallion Oil is one of those simple sauces that is so outstandingly good that you just can't believe how easy it is to make.  It is usually served with Chinese alkaline wheat noodles, but I like it best with Buckwheat Soba made with only Buckwheat flour so it is gluten free. I buy the Eden Foods brand at my local health food store. Buckwheat has a earthy taste and the savory Scallion Oil Sauce compliments it perfectly. All it takes to make this dish is to boil the noodles and while they are cooking, you sauté some cut up Scallion pieces in oil until they are just starting to brown. Then you add some Salt, a pinch of Sugar and a bit of Tamari.  You pour this sauce over the drained noodles, stir and serve. It is really delicious and you are just going to have to try it to see for yourself!

Buckwheat Soba with Scallion Oil Sauce

1 package (8 oz) Buckwheat Soba or other noodles

4 large Scallions, washed, ends trimmed and cut into small pieces ( about 1/2 cup)

1/3 Vegetable Oil (I used Safflower)

2 Tablespoons Tamari

1/4 teaspoon Salt

1/4 teaspoon Sugar

Cook noodles according to the package directions. Drain and put into a serving bowl

In a small frying pan, heat the Oil and add in the Scallions. Cook over medium high heat until most of the Scallions are beginning to brown. Take off the Heat and add in the Tamari, Salt and Sugar. Stir to combine.  Pour over the Noodles and toss to combine.

Five Element Analysis

Buckwheat is a seed that is dark in color and is considered a Water Food.  The Tamari adds even more Water.  The Green Onions contribute the Metal Element but the other Elements are missing. So be sure to serve this with some other dishes to create a balanced meal. 

Baked Creamed Baby Spinach and Baby Kale

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I have this ability that is a little unusual. I somehow can pick up a favorite food of a person who is coming to visit and I end up making it for them.  It's not something I try to do, it just comes to me and it always makes me happy. I had a friend visit the other day and was inspired to make Creamed Spinach and Baby Kale, which was perfect because Creamed Spinach is one of her favorite foods. It's a really simple dish and perfect as a side dish to a steak or roast. The Baby Kale gives the dish a depth of flavor that Spinach alone doesn't and the Parmesan Cheese brings in a savory note that is a counterpoint to the sweetness of the Cream and the hint of Nutmeg.  It's a rich, unctuous way to cook greens and can easily be prepared ahead to pop into the oven while the rest of the dinner cooks.  I am sharing it with you in the hope that you love it too!

Baked Creamed Baby Spinach and Baby Kale

2 Tablespoons of Butter

1 5 ounce package Baby Spinach

1 5 ounce package Baby Kale

1/4 teaspoon Salt

A very light sprinkling of Nutmeg

1/2 cup Heavy Cream

1/4 cup grated Parmesan Cheese

Heat oven to 350 degrees.  In a frying pan, melt the Butter and add in the Baby Spinach and Baby Kale. Cook just until the greens are wilted and take off the heat. Sprinkle on the Salt and Nutmeg and pour in the Cream, mix to combine. Then put into a heat proof ramekin or baking dish. Smooth the top and sprinkle the Parmesan Cheese over the greens evenly. If serving later, cover and refrigerate until ready to cook.

Place in the oven and cook until it is bubbling and the Cheese is browned.  This takes about 15 - 20 minutes. It will take slightly longer if it has been refrigerated. Serve immediately.

Five Element Analysis

Since this dish is composed primarily of leafy green vegetables, it is definitely a Wood Element food. The Cream, Parmesan and Nutmeg also bring in the Metal Element. So this is a very good side dish for Steak or a Beef, which are from the Earth Element or Lamb from the Fire Element. 

Lemony Collard Greens

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Well I certainly meant to post sooner but iI was in Europe and I'm sorry to say that most of the hotels I was staying at had very poor internet service so I decided until I got home and recovered from jet lag. Before I left, I made a lovely Pork Tenderloin Roast and I was cleaning out my fridge before leaving, I cooked every vegetable that was in there. I had a bunch of Collard Greens that I was going to make into soup but I sautéed it instead and made it wonderfully tart with lemon. It was so delicious!  It's a great side to serve with a fatty meat, like Pork and it was my favorite side. Like most vegetables, you don't have to do much to make it delicious. A quick sauté with Red Onions, a pinch of salt and sugar, a small amount of Chicken Broth and a squeeze of a fresh Lemon. That's it and it is wonderful. I will be making this version of Collard Greens more often!

Lemony Collard Greens

1 bunch Collard Greens, washed

1/2 Red Onion, thinly sliced

2 Tablespoons Vegetable Oil

1/3 cup Chicken Broth

Juice of 1 small Lemon

1/4 teaspoon Sugar

1/4 teaspoon Salt

Pull the leaf part of the Collard Greens off of the stems. Roll up each leaf and slice (Chiffonade) finely into ribbons. Cut in half lengthwise if they are too long to manage 

n a large frying pan, heat the Oil and add the Red Onions. Cook until they become soft.  Add in the Collard Greens and sauté until soft. Sprinkle with the Salt and Sugar and add in the Chicken Broth. Cook, stirring until the Chicken Broth is mostly absorbed and sprinkle on the Lemon Juice. Serve immediately.

Five Element Analysis

As a leafy green. Collards belong to the Wood Element and the Chicken Broth and Lemon Juice adds even more  The only other major ingredient is the Red Onions which contribute the Metal Element so this is a good dish to serve with Pork or Fish, which are Water Foods. The meal should also have some Earth and Fire foods to create a balanced meal.  

Fried Green Tomatoes

Fried Green Tomatoes are a delicious summer treat that is crispy, tart and juicy! It's very popular in the Southern part of the US and is a pretty well known dish to anyone who grows Tomatoes.  I usually make this at the end of summer when the Tomato plants that I grow are struggling to ripen the last of the Tomatoes on the vine. But, this year I didn't plant any Tomatoes as I've moved to a new place and haven't figured out where to put a little garden yet. But, I was at the Farmer's Market and I saw some big, beautiful Green Tomatoes and just had to make some!

This is a simple recipe that just happens to be Gluten Free. You cut the Green Tomatoes into slices, dip them in beaten Egg and then in a seasoned Cornmeal. I like to add Paul Prudhomme's Vegetable Magic, but you can get creative and add any Seasoned Salt or make your own combination, but be sure you add in some Paprika for color. You pan fry the slices in oil and that's it!  I like to serve them drizzled with homemade Ranch Dressing (previous post) but this should be done just before serving so they don't get soggy. Fried Green Tomatoes is a dish that's worth making anytime you have some Green Tomatoes available!

Fried Green Tomatoes

3 Large Green Tomatoes (or 4 Medium)

2 Eggs

1 cup Cornmeal

1/2 teaspoon Seasoned Salt (or mix together Salt and Paprika with a pinch of Onion Powder)

Oil

Mix together the Cornmeal and the Seasoned Salt in a bowl and then pour onto a plate. Then beat the eggs in the bowl and set aside.

Cut off a small thin slice on both ends of each Green Tomato and then cut them into 1/2 slices.  

Then dredge them on both sides in the Cornmeal Mixture and place on another plate. 

Put Oil into a frying pan up to about 1/2 inch and heat. When the oil starts to shimmer, add as many Green Tomatoes as you can without crowding and cook until brown on one side. Turn over carefully and brown the other side. Place on a paper towel covered plate and repeat until all the Green Tomatoes are fried. Put on a serving plate and serve with a drizzle of Ranch Dressing over the top of them.

Five Element Analysis

Tomatoes are considered a Fire Element food, but because these are green and a bit tart, they also cross over into the Wood Element. The Cornmeal adds the Earth Element and the Eggs bring in some of the Water Element. So this is a good dish to serve with a Metal Sauce, which is why I serve it with Ranch Dressing - a sauce made with Milk and Mayonnaise - both Metal foods to create balanced dish!