Maque Choux

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Maque Choux

Maque choux is a traditional dish of southern Louisiana. It is thought to be an amalgam of Creole and American Indian cultural influence. You can make big batches of this dish and freeze it for the winter. Add meat like chicken, sausage or shrimp for heartier dish. 

Ingredients:

  • corn separated from cob
  • sweet peppers or okra, chopped
  • onion, chopped
  • tomato, chopped
  • garlic, minced
  • stock or water

How To:

  1. Prep veggies. 
  2. In a deep skillet, heat oil, butter, or bacon fat. Add onion and garlic and cook until fragrant (2-4 minutes). 
  3. Add corn, peppers, okra, tomatoes. Sear vegetables so they turn brown slightly, then add enough cooking liquid so the vegetables are just submerged. 
  4. Lower heat and let mixture cook until the vegetables reach tender texture. Add more liquid if necessary. 
  5. Season with salt, pepper, fresh herbs. Serve with hot sauce 

 

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Simple Shakshuka

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Simple Shakshuka

Shakshuka is one of my favorite dishes to make and eat. It's simple to prepare, adaptable, good for any meal, and great for sharing. Shakshuka is a traditional Israeli breakfast dish, and popular throughout the Middle East. Basically you poach eggs in tomato sauce and scoop into mouth with bread.

Ingredients (for 2):

  • 1-3 cups (depending on how saucy you like it) Tomatoes (chopped) or Tomato Sauce
  • cooking oil or butter
  • onion, chopped
  • garlic, chopped
  • assortment of chopped vegetables: potatoes, beans, mushrooms, peppers, eggplant, zucchini all work great
  • 4 eggs
  • fresh herbs
  • cumin or zatar spice

How To:

  1. Prep your vegetables. 
  2. Heat oil in a pan and add onion and garlic. 
  3. Once onions and garlic are fragrant, add any additional vegetables. Stirring occasionally, cook vegetables 5-15 minutes. 
  4. Add chopped tomatoes or sauce, and mix into vegetables.
  5. Crack eggs on top of sauce, distributing evenly among the pan - try to keep eggs from touching. If the eggs are not mostly submerged in sauce, add a bit of liquid to pan. 
  6. Cover with lid and cook until eggs are to your liking! I usually pull mine off the heat when the egg yolk only slightly jiggles when i move the pan. 
  7. Sprinkle with fresh herbs, cumin and/or zatar. 
  8. Serve with bread.

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Spicy Stir Fried Eggplant and Water Spinach

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Spicy Stir Fried Eggplant and Water Spinach

this recipe has been edited from the original from cooking.nytimes.com

Ingredients

  • 1 long Asian eggplant cut into small half moons
  • 1 bunch water spinach
  • 2 tablespoons soy sauce (more if desired)
  • 1 tablespoon sherry, vinegar or cooking wine
  • ¼ cup vegetable stock or water
  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 2 jalapeño or serrano peppers, minced (optional)

How To:

  1. Prepare the water spinach. Cut or break away the bottom 2 inches of the stalks. Break off the thicker, bottom part of the stems and wash thoroughly. Roughly cut and dry. Do the same with leaves. 
  2. In a small bowl or measuring cup combine the soy sauce, rice wine or sherry, and stock or water. Combine the garlic, ginger and chiles in another bowl. 
  3. Heat wok/ skillet on high heat. Add oil by pouring it down the sides of the pan and swirling the pan.
  4. Add garlic, ginger and chiles and stir-fry for no more than 10 seconds. Add the eggplant and stir-fry 5-10 minutes, charring the sides. Add a splash of water to pan and cover with lid for 2 minutes so eggplant becomes tender.
  5. Remove lid and add the water spinach stems and stir-fry for 1 minute. Add the spinach leaves, stir-fry for about 30 seconds and add the soy sauce mixture. Stir-fry for 1 minute, until the spinach has wilted.
  6. Serve with rice or noodles.

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CORNMEAL CRUSTED VEGETABLES

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CORNMEAL CRUSTED VEGETABLES

CORNMEAL CRUSTED VEGETABLES

FOR FOUR

(from Good and Cheap p.62)

½ lb green beans, stems cut off

½ cup all-purpose flour

2 eggs

¼ cup milk

1 cup cornmeal

1 tsp salt

1 tsp black pepper

1 tsp paprika

½ tsp garlic powder

a l t e r n a t i v e s

zucchini

bell pepper sticks

winter squash

cauliflower florets

broccoli florets

okra

carrot sticks

asparagus

How To:

1. Heat the oven to 450 °F.

2. Set up your breading station! On one plate, spread out the flour. Crack both eggs into a bowl, add the milk, and mix lightly with a fork. On another plate, spread the cornmeal, salt, black pepper, paprika, and garlic powder. Mix the plate with your fingers.

3. Spread a small amount of oil or butter across a baking sheet.

4. A few at a time, take the green beans and dredge them in the flour. Next, transfer the flour-covered beans to the egg mixture. Cover the beans lightly with egg mixture, being careful to shake off any excess egg. Then transfer to the cornmeal mixture and coat them evenly.

5. Carefully spread the crusted green beans onto the baking sheet. Repeat until you’ve done them all. If you run out of any of the three mixtures, just mix up a bit more.

6. Bake for 10 to 15 minutes, until golden and crispy. Enjoy hot with your favorite dipping sauce! 

 

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Summer Squash Gratin

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Summer Squash Gratin

original recipe from smitten kitchen

Makes 4 servings

Ingredients:

1 bunch green onions, thinly sliced
1 cup grated Parmesan cheese
1 tablespoons all-purpose flour
1 tablespoon chopped fresh thyme leaves
1  teaspoons salt
1/2 teaspoon ground black pepper
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
1 pound yellow crookneck squash or regular yellow or green summer squash, cut into 1/8-inch-thick rounds
3+ teaspoons olive oil

How To:

1. Preheat oven to 375°F. Butter/oil 8 or 9-inch-diameter cake pans.

2. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

3. Make one layer of potatoes at bottom of pan, overlapping slightly. Layer squash atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle one thin layer of cheese mixture. Repeat - layering potatoes, squash, oil and cheese.

4. Cover pan with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)

Cut each torte into wedges. Sprinkle wedges with remaining green onions; serve.

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Stir Fried Chinese Long Beans

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Stir Fried Chinese Long Beans

original recipe from tinyurbankitchen.com

Ingredients:
1 bunch of Chinese long beans (about 1/2 lb)
2 T vegetable oil
1 T garlic, minced
1/2 tsp salt (or to taste)
1 tsp soy sauce (or to taste)

How To:
1. Cut up long beans into 2 inch segments.

2. Heat wok/large pan to medium high heat. Add vegetable oil and minced garlic.

3. When garlic begins to slightly brown, add beans. Add about 1 tablespoon of water, cover, and steam.

4. Wait about 5 minutes, or until beans are cooked through.

5. Add salt and soy sauce to taste.You can optionally add a bit of sugar, hoisin or other stir fry sauce as well !

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Quick Pickles

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Quick Pickles

You can use this simple brine recipe for most veggies you want to pickle - carrots, beets, kohlrabi, onions, etc. 

Ingredients:

  • 1 cup vinegar (rice, apple cider, white or combo)
  • 1 cup water
  • 1/4 - 3/4 cup sugar or a few tablespoons of honey
  • 1 tablespoon salt
  • 4 cups sliced cucumbers 
  • optional flavoring additions: garlic, cloves, cinnamon, anise, celery seed, allspice, dill, bay leaf, peppercorn, chili flakes, mustard seed

How To:

  1. Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat.

  2. Remove from heat. Add cucumber slices and stir.

  3. Cover with a clean kitchen towel and let rest 10 minutes, then transfer cucumbers to a sealable container.

  4. Top up with liquid and discard (reuse or drink...) the rest.

  5. Store in the refrigerator for up to 1 month.

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lemony zucchini goat cheese pizza

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lemony zucchini goat cheese pizza

Original Recipe from Smitten Kitchen

Ingredients:

1 batch Simplest Pizza Dough or a store-bought pizza dough that will yield one small (approx. 11 to 12 inches across), thin pizza
1 lemon
4 ounces goat cheese, at room temperature
Few leaves of fresh basil, cut into thin slivers
1/2 medium yellow zucchini, sliced as thinly as you can pull off with a knife or your mandoline (I went for 1/8-inch thick with mine)
1/2 medium green zucchini, sliced as the same as above
Drizzle of olive oil
Salt and pepper to taste

How To:

Preheat your oven to 450 degrees. Roll your pizza dough into a thin 12-inch circle and lay it on a tray or stone that has been dusted lightly with cornmeal.

In a small bowl, stir together the goat cheese with the juice of half your lemon. Season it with salt and freshly ground pepper, and spread it over your pizza dough. Scatter fresh basil slivers over the cheese.

Arrange your zucchini coins in concentric circles over the goat cheese spread, overlapping them slightly. You can alternate their colors, if you’re feeling fancy. Squeeze the juice of the second half of your lemon on top of you zucchini, then drizzle with olive oil and finish with more salt and freshly ground black pepper.

Bake in preheated oven for 10 to 15 minutes (your baking time will vary, so please watch carefully), or until the edges of your pizza are golden brown and the zucchini looks roasted and a little curled up at the edges. Serve with a green or even simple tomato salad and please, have a glass of crisp white wine for me. Okay, two. It has been a while.

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Cold Noodle Salad

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Cold Noodle Salad

recipe adapted from Leanne Brown's Good and Cheap Cookbook

Think of this as a recipe that you can really make your own. Use whatever sauce or dressing you like and whatever vegetables you have around.

Ingredients:

  • spaghetti, soba, or any Asian-type noodles
  • 2 tbsp soy sauce
  • oil - sesame, spice, sunflower
  • Herbs: scallions, cilantro, basil or mint
  • Veggies: grated carrots, thinly sliced broccoli, shredded cabbage, etc. 
  • salt and pepper

How To:

1. Prepare noodles. Rinse them under cold water, drain in colander and toss with oil. Spread out on tray to cool and prevent from sticking to each other.  

2. Meanwhile, prep your veggies - keep everything raw for crunch and fresh flavors. Simply grate or thinly slice whatever you are using. I like to include a root, a green, and a bean or legume. 

3. Put the noodles in a bowl and add the soy sauce, a bit more oil, herbs, and veggies. Mix it all together with a fork or a tongs. Taste it and add salt and pepper or spices as needed. Ginger and lime are great flavor additions here. 

4. Let the noodles sit in the fridge for about an hour if you can. The flavors will mingle and become more intense.

5. Top with seeds or chopped nuts before eating!

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Vegetable Quiche, Hold the Crust

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Vegetable Quiche, Hold the Crust

Vegetable Quiche, Hold the Crust

Recipe adapted from Leanne Brown's Good and Cheap Cookbook

f o r  f o u r

  • 1 tbsp butter
  • 3-4 green onions, white roots slice and separated from green leaves
  • 3-4 cups chopped vegetables
  • 8 eggs
  • 1 cup milk
  • 1 cup cheddar or other cheese, grated
  • 1 tsp salt
  • ½ tsp black pepper

HOW TO:

  1. Set the oven to 400 °F. There are two ways to make this quiche. If you have a cast-iron or other oven-proof skillet, you can make the quiche right in the skillet. This cuts down on dishes. Otherwise, start with a regular skillet and later transfer everything to a pie plate to bake.
  2. Melt the butter in a skillet over medium heat. Add your white onion slices and sprinkle a bit of salt and pepper over them. Cook the onions until they are golden brown and starting to caramelize. If your pan is oven-proof, simply remove it from the heat and spread the onions evenly across the bottom. Otherwise, butter a pie plate and scoop the onions into it, creating an even layer on the bottom.
  3. Cook veggies if needed.  For things like broccoli, roots or winter squash, I suggest sautéing or steaming before adding them to the quiche to ensure they’ll be fully cooked. For tomatoes, greens or any other quick-cooking vegetable, just use them fresh. Spread the vegetables evenly over top of the onions. The dish or pan should look fairly full. 
  4. In a bowl, use a fork to lightly beat the eggs with the milk, cheese, salt, and pepper, just enough to break up the yolks and whites. Pour the custard over the vegetables and onions. Snip and sprinkle onion greens over the top. 
  5. Bake the quiche in the oven for 1 hour. Once the surface is lightly brown all the way across, it’s fully cooked. Let the quiche cool for about 20 minutes before enjoying!

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Peach and Pecan Sandy Crumble

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Peach and Pecan Sandy Crumble

This recipe is adapted from Smitten Kitchen's blog

For 8x8-ish baking dish, serves 4-6

Pecan sandy topping

  • 1/2 cup raw pecans
  • 1 cup all-purpose flour
  • 1/4 cup sugar (brown, powdered, white all work)
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 1/4 cup unsalted butter, melted
  • 3/4 teaspoons vanilla extract (or bourbon...)

Filling

  • 2 pounds peaches ~ 6+peaches (feel free to mix in some mulberries, blackberries, etc.)
  • 1 tablespoon lemon juice
  • 1/4 cup granulated sugar
  • 1 + tablespoon cornstarch
  • pinch freshly grated nutmeg
  • pinch ground cinnamon
  • A couple pinches of salt

Make topping: 

1. Heat oven to 350 degrees F.

2. Spread the nuts out in one layer on a baking sheet and bake them, stirring occasionally, until they are well browned, 10 to 13 minutes (they will smell toasted and nutty but keep an eye on them towards the end so yours do not burn!). Remove from pan to cool.

3. In a food processor, coarsely chop half of cooled pecans, then set them aside.

4. Put remaining pecans in food processor along with about one-quarter of your flour (you can eyeballs this) and grind the nuts until they’re as powdery as possible. Add the remaining flour, sugar, salt, baking powder and pulse the machine two or three times, just to combine. Transfer dry mixture a bowl and add melted butter and vanilla. Stir this together until small and large clumps form, then stir in coarsely chopped pecans. Refrigerate until needed.

Make filling: 

1. Heat oven to 375 degrees F.

2. Halve and pit your peaches, then cut them into chunks. In the bottom of ovenproof baking dish, toss the peach chunks with sugar, cornstarch, lemon juice, cinnamon, nutmeg and salt.

3. Remove topping from refrigerator and cover fruit thickly and evenly with topping.

4. Bake until crumble topping is golden brown in places and fruit is bubbling and begins to creep up over the topping a little, about 40 to 50 minutes. If your topping browns too much before this happens (this doesn’t happen in my oven, but just in case) you can cover the top with foil until it is done baking.

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Bok Choy and Root Slaw

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Bok Choy and Root Slaw

Slaw Ingredients:

1 head Bok Choy

1 bunch Roots (about 5-10 carrots, turnips, and/or radishes)

 1+ cup fresh herbs (cilantro, mint, basil and/or chives) 

optional crunchiness: handful of sesame seeds, peanuts, or cashews 

Dressing Ingredients:

1/2 cup acid (apple cider or rice vinegar, lime or lemon juice)

1 spoonful mustard

4+ tablespoons soy sauce or fish sauce

1/2+ cup oil (sesame, peanut, or sunflower are great)

How To:

1. Thinly slice the slaw ingredients and combine in bowl. Using scissors is a great way to get ribbon-thin cuts on greens and herbs! Feel free to grate or peel the roots. 

2. Whisk together dressing ingredients.

3. Toss slaw with dressing. 

4. Add salt and pepper to taste. 

5. Serve with rice noodles, in tacos, on a hot dog, or just straight up. 

 

 

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Grits + Greens

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Grits + Greens

If you've lived in Georgia for over 5 years and haven't made grits + greens, this is your last chance before someone kicks you out. 

To cook grits: 

Make a big batch! Grits take a while to cook, so you might as well have leftovers. For every 1 cup of grits, you need 5-6 cups of water (or other liquid like milk, nut milk, broth).

1. Bring water to boil. Add grits, a pad of butter or oil, and a few pinches of salt. Lower heat to a simmer, cover with a lid, and stir every few minutes. 

2. Grits are ready when texture is creamy, not gritty (despite the name...).  Add more liquid if grits start sticking to bottom of pot. This should take anywhere from 30-60mins. The more fat-based ingredients you add (milk, butter, oils), the creamier the grits will be. 

To cook greens: 

1. Grab a load of collards, beet greens and kale. Stack the leaves like a deck of cards and roll them into a big green cigar. Using a knife or scissor, slice greens into 1 inch ribbons on the horizontal and then in half on the vertical. Keep stems attached for added texture.

2. In a larger pot, heat cooking oil (butter, coconut, sunflower, etc.). Add some chopped garlic and spices (cumin, paprika, mustard seeds are great) and stir until fragrant - 1 minute. Add the greens and stir to toss through flavorful oil. 

3. Add some liquid: depending on how stew-y you like your greens, you can add anywhere from 1 - 4 cups of liquid. I like to use broth here for added flavor, but water works just fine. Cook in liquid until you reach desired texture. If you want to keep the texture of the leaves, add only 1 cup of water and cook for 15-25 min. If you want a more slow-cooked greens vibe, add 3-4 cups of liquid and cook for 45-60 min. 

4. Serve on top of big bowl of creamy grits. 

 

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Okonomiyaki - Japanese Pancakes

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Okonomiyaki - Japanese Pancakes

I love pancakes! And every culture seems to have their own style of pancake. "Okonomiyaki" is derived from the word okonomi, meaning "what you like" or "what you want", and yaki meaning "grilled" or "cooked".  It's a very popular dish throughout Japan, where ingredients and styles will vary by region. I love cooking these because it's a great way to use up any type of roots and hardy greens. I also grew up on latkes, so these are very reminiscent.

This recipe originally comes from Smitten Kitchen. I've simplified it below.

Pancakes (Makes 4 large or 12+ small)

  • 1/2 small head cabbage, very thinly sliced (1 pound or 5 to 6 cups shreds) 
  • 4 root vegetables, grated or peeled into ribbons with a vegetable peeler
  • 5 lacinato kale leaves, ribs removed, leaves cut into thin ribbons (use scissors for precision!)
  • 1 teaspoon kosher salt
  • 1/2 cup all-purpose flour (gluten-free flour works too)
  • 4-6 large eggs, lightly beaten (flax eggs works too)
  • Canola, safflower or peanut oil for frying

Toss cabbage, roots, kale and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.

To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges begin to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).

To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.

Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.

Serve with any kind of sauce! I like mixing up mustard and soy.

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Indian-Style Mustard Greens

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Indian-Style Mustard Greens

Indian-Style Mustard Greens

This is an earthy dish using mustard greens and is typically made in the north of India during winter when there is an abundance of the crop. Mustard is also thought to warm the body, and tons of street-side cafes near New Delhi serve this scrumptious gravy with buttered naan when temperatures dip. 

The recipe appears complicated, but comes together quickly once you organize yourself. You can find garam masala in natural food stores or Indian stores. If you must, substitute naan for store-brought pita.

recipe contributed by Rajee Suri

Mustard greens

 

  • 2 bunches of mustard greens, chopped and washed
  • Equal amount of chopped spinach, frozen is fine
  • 1    tbsp grated ginger
  • 1    green chili, chopped
  • 1    tbsp minced garlic 
  • Salt to taste
  • 4  tbsp fine corn meal
  • 1/3 cup water

 

 

Onion masala

  • 1     red onion, finely diced
  • 1     tbsp minced garlic
  • 1/2  tsp finely chopped ginger
  • 1/2  cup tomato puree
  • 1.5  tsp coriander powder
  • 1/2  tsp turmeric powder
  • 1/4  tsp cayenne, use less or more per heat tolerance
  • 2     tbsp vegetable oil 
  • 1/4  tsp garam masala powder

 

Red chili seasoning

 

  • 2    tbsp butter or preferably, ghee
  • 1/4 tsp red chili flakes or 1 or 2 dried red Thai chilis, depending on your heat tolerance

 

 

Method

Place the mustard and spinach in a large heavy-bottomed dutch oven or pot with the ginger, garlic and green chillies.Add salt to taste and 1.5 cups of water. Cook on a medium flame for about 5 minutes, then cover and simmer on low for another 15 minutes, until completely mushy. 

 

While the greens cook, mix the corn meal with 1/3c of water and keep aside.Once the greens are cooked, add the corn meal slurry and cook on low for another 10 minutes until the greens have thickened slightly. You can also add water it it's too thick. Take care to keep stirring to avoid lumps. 

 

In a saute pan, heat the 2 tablespoons of oil for the onion masala. Add the diced onions and garlic and saute on medium heat. Add salt to taste and cook until the onions are golden brown and devoid of moisture. Add all the spice powders except the garam masala and saute for about 30 seconds. Then, add the tomato puree and cook the onion mixture for about 6-10 minutes until the mixture is completely dry. Lower the heat to low, add the ginger and garam masala and cook for about 2-3 minutes. 

 

Empty the onion masala into the greens mixture and mix. In the same saute pan, heat 2 tablespoons of butter or ghee (preferable) on low. Add dried red chili flakes or dry red chili(s) and warm for about 30 seconds to a minute. Don't let it burn. Pour this into the greens and onion gravy. Taste for salt and chili. Adjust as needed.

 

Serve with naan.

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Pioneer Woman's Sunday Night Stew

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Pioneer Woman's Sunday Night Stew

http://thepioneerwoman.com/cooking/sunday-night-stew/

http://thepioneerwoman.com/cooking/sunday-night-stew/

Sunday Night Stew:

  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
  •  Salt And Pepper
  • 1 whole Medium Onion, Diced
  • 3 cloves Garlic, Minced
  • 4 ounces, weight Tomato Paste
  • 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
  •  Several Dashes Worcestershire
  • 1/2 teaspoon Sugar
  • 4 whole Carrots, Peeled And Diced
  • 2 whole Turnips, Peeled And Diced
  • 2 Tablespoons Minced Fresh Parsley
  •  Mashed Potatoes
  • 5 pounds Russet Potatoes, Peeled
  • 1 package (8 Ounce) Cream Cheese, Softened
  • 1 stick Butter, Softened
  • 1/2 cup Heavy Cream
  • 1 teaspoon Seasoned Salt
  •  Salt And Pepper, to taste

INSTRUCTIONS

Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside. 

Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for two minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for two more minutes. 

Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours. 

After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!

When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.

MASHED POTATOES

Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible. 

Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.

Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

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Whole Roasted Carrots

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Whole Roasted Carrots

http://www.purewow.com/recipes/Whole-Roasted-Carrots

http://www.purewow.com/recipes/Whole-Roasted-Carrots

Whole Roasted Carrots

Ingredients

2 bunches carrots, peeled and tops trimmed

1 red onion, peeled and cut into 8 wedges

3 tablespoons olive oil

2 tablespoons red-wine vinegar

1 tablespoon ground cumin

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons chopped fresh mint

Zest of 1 lemon

Directions

1. Preheat the oven to 400°F. In a medium baking dish, toss the carrots with the onions.

2. In a small bowl, whisk the olive oil with the red-wine vinegar, cumin, salt and pepper to combine. Pour the mixture over the carrots and onions; toss gently to coat.

3. Roast until the carrots and onions are tender and browning at the edges, 30 to 35 minutes. Garnish with mint and lemon zest. Serve warm.



Read more: Whole Roasted Carrots | Recipes - PureWow 
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Udon Soup with Bok Choy and Poached Egg

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Udon Soup with Bok Choy and Poached Egg

http://www.thekitchn.com/recipe-udon-noodles-with-bok-choy-and-poached-egg-weekinght-dinner-recipes-from-the-kitchn-112043#recipe

http://www.thekitchn.com/recipe-udon-noodles-with-bok-choy-and-poached-egg-weekinght-dinner-recipes-from-the-kitchn-112043#recipe

Udon Noodle Soup with Bok Choy and Poached Egg

Serves 2

4 to 5 cups vegetable or chicken broth
2 whole star anise
1 stick whole cinnamon
2 large eggs
2 (7-ounce) packages fresh or frozen udon noodles
4 to 5 large bok choy leaves, sliced into ribbons
2 spring onions, thinly sliced
3 to 4 tablespoons soy sauce

Bring the chicken broth to a simmer in a medium saucepan. (The broth should be about 2 inches deep in the pan.) Add the star anise and cinnamon and simmer for 5 to 10 minutes to infuse the broth with the spices. When finished, use a slotted spoon to remove the spices.

Crack the eggs into separate measuring cups and slip them into the simmering broth, one at a time. Cook for 2 minutes, then add the noodles and bok choy. Stir very gently to submerge the noodles and bok choy, but so as not to break the eggs. Cook for another 2 minutes, until the whites of the eggs are completely set but the yolks are still loose. (Cook for an additional minute if you like your yolks set.)

Off the heat, gently stir in the soy sauce and the spring onions. Taste and add more soy sauce if necessary. Divide the soup between two bowls and eat immediately.

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How to Roast Peanuts

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How to Roast Peanuts

from http://southern.food.com/recipe/basic-oven-roasted-peanuts-238625

from http://southern.food.com/recipe/basic-oven-roasted-peanuts-238625

  1. Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
  2. Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
  3. Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

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