BRAISED TURNIPS

2 lbs. turnips, peeled and cut into 1/2" cubes
1/4 lb. bacon
1/2 c. onion, minced
2 tbsp. unsalted butter
1/2 c. chicken stock
3/4 tsp. sugar
3/4 tsp. salt
2 tbsp. parsley, minced
Juice of 1 lemon

Blanch the turnips in boiling salty water for 1 minute. Drain the turnips in a colander, refresh them under running cold water, and pat them dry. In a large skillet, saute bacon, diced, until crisp; drain. Add to the skillet onions and butter, and cook until onions are soft. Add the turnips, chicken stock, sugar and salt. Toss the mixture, and braise it, covered, over moderately low heat for 15 minutes or until turnips are tender. Cook the mixture, uncovered, stirring, until the liquid is evaporated. Add bacon, parsley, lemon juice, and salt and pepper to taste. Toss the mixture well, and transfer it to a heated serving dish. Serves 6.

source cooks.com

Turnip Slaw Salad

1/4 c. chopped red peppers 1/4 c. sliced green onions 1/4 c. mayonnaise 1 tbsp. vinegar 2 tbsp. sugar 1/4 tsp. salt 1/4 tsp. pepper 4 c. shredded turnips

In a bowl combine all ingredients, except turnips. Pour over turnips. Refrigerate several hours.   Source: http://www.abbyskitchen.co.uk

Cornmeal Waffles

Cornmeal Waffles

August 8, 2009 by carmencooks

Someone gave me a subscription to Gourmet magazine as a gift, and I am always delighted to open my mailbox and find a new issue inside.  Before I read any of the articles, I always look at the recipes first, eager to find something new to try out.  One of the recipes that stood out to me in the August 2009 issue were the Cornmeal Waffles adapted from Brown Sugar Kitchen in the Letters section (page 15).  I’m always attracted to waffle recipes that use yeast, as yeasted waffles usually end up being the lightest and crispiest waffles.  These were no exception.

I think using cornmeal in a breakfast item also reminded me of the wild blueberry-cornmeal pancakes I had at Dottie’s True Blue Cafe in San Francisco – hands down one of the best pancakes I’ve ever had.  I’ll have to try my hand at some blueberry-cornmeal pancakes one of these days, but in the meantime, these cornmeal waffles were wonderful.  They were light, crispy with a subtle crunch from the cornmeal.  The recipe is actually really similar to the yeasted waffles I posted about last year.  It took me five minutes to mix this up the night before and they were ready for the waffle iron the next morning after beating the baking soda in – stress free, with a bit of planning ahead.     Served with real maple syrup and thick strips of bacon, it’s hard to think of a better way to start the weekend.

Cornmeal Waffles from Gourmet August 2009, adapted from Brown Sugar Kitchen

makes 8-12 waffles (depending on the iron)

• 2 1/4 (or 1 packet) of active dry yeast
• 1/2 cup warm water (105-115 degrees F)
• 2 large eggs
• 2 cups whole milk
• 2/3 cup stone-ground cornmeal
• 1 1/3 cups all-purpose flour
• 1 tsp sugar
• 1 1/2 tsp kosher salt
• 1 stick unsalted butter, melted and cooled
• 1/4 tsp baking soda

Stir together yeast and warm water in a large bowl and let stand until foamy, about 15 minutes.  Whisk in eggs and milk until combined well.  Whisk in cornmeal, flour, sugar and salt until smooth,  then whisk in butter.  Cover with plastic wrap and chill in the refrigerator overnight.

Preheat waffle iron and brush with oil or spray with nonstick spray if necessary (my waffle iron is already nonstick and has no issues with sticking).

Add baking soda to batter and whisk until smooth.  Cook waffles in waffle iron. (Amount of batter per waffle and cooking time varies with different waffle irons.  I used 1/3 cup batter for each of mine.) Serve with butter and maple syrup.

You can keep cooked waffles warm in a 250F oven while cooking the rest of the batter.  Since there are only two of us, I serve the first two waffles out of the oven right away and leave the waffle iron on, and then as we’re finishing up our first and getting ready for seconds, I prepare fresh ones.

from Cameron Cooks

Apple Slaw

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For more great recipes go to MyRecipes.com

Ingredients

• 1/3 cup cider vinegar
• 2 teaspoons olive oil
• 1 teaspoon "measures-like-sugar" calorie-free sweetener
• 1 teaspoon Dijon mustard
• 1/2 teaspoon caraway seeds
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 7 cups shredded red cabbage
• 1 1/2 cups diced Golden Delicious apple (about 2 medium)

Preparation

Combine first 7 ingredients in a large bowl, stirring with a whisk until blended. Add cabbage and apple; toss well.

Cover and chill thoroughly, tossing occasionally.

Tip: If you want to add a little more tartness to this salad, you can make it with Granny Smith apples.

Barley and Black Bean Salad

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Prep: 11 minutes; Cook: 10 minutes. For an extra kick, substitute 1 finely chopped poblano chile pepper for the green bell pepper, and add the ground red pepper.

For more great recipes go to MyRecipes.com

Ingredients

• 1 cup uncooked quick-cooking pearl barley
• 1 (15-ounce) can black beans, rinsed and drained
• 1 pint grape or cherry tomatoes, halved
• 1/2 cup finely chopped green bell pepper
• 1/2 cup (2 ounces) Monterey Jack cheese with jalapeño peppers, cut into 1/4-inch cubes
• 1/3 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3/4 cup fresh cilantro leaves (optional)
• 1/8 teaspoon ground red pepper (optional)

Preparation

Cook barley according to package directions, omitting salt. Drain barley in a colander, and rinse with cold water until completely cooled.

Combine black beans, next 6 ingredients, and, if desired, cilantro and red pepper in a medium bowl. Add barley to black bean mixture; toss gently.

Veggie Tostadas

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Prep: 10 minutes; Cook: 18 minutes.

For more great recipes go to MyRecipes.com

Ingredients

• 4 BASIC TOSTADAS
• Cooking spray
• 2 cups sliced mushrooms
• 2 small zucchini, sliced
• 1 large red bell pepper, chopped

Preparation

Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot. Add mushrooms, zucchini, and bell pepper to pan. Sauté 3 to 5 minutes or until vegetables are tender. Spoon about 3/4 cup vegetable mixture over black bean mixture on each tostada. Top with lettuce, salsa, and cheese.

TABOULI; TABBOULEH SALAD

Lebanon, Palestine
Prep: 20 - Easy
Serves 4 - 6
Delicious Middle Eastern salad or appetizer.

• 3 cups of finely chopped flat-leaf parsley
• 1/2 cup of finely chopped fresh mint
• 4 or 5 finely chopped spring onions (with the green parts)
• 4 ripe, medium size tomatoes, chopped into small cubes
• 1 cup of medium burghul (cracked wheat)
• 1/2 tsp allspice
• 1/2 cup lemon juice
• 1/2 jalapeno pepper, de-seeded, chopped fine (optional)
• 5 TBS good olive oil
• Salt and Pepper

Chef's knife, chopping board, mixing bowl
Rinse burghul several times and then soak in cold water for about twenty minutes.
Chop the tomatoes (small dice).
Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
Put the burghul in a sieve to drain.
Trim the spring onions, and chop them into 1/4" lengths.
Put the drained burghul and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning. If too dry, you can add additional lemon juice.
Toss well. Tabouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally.
Serve with cabbage or lettuce leaves - scoop some tabouli into a leaf and enjoy!

variations:
cucumber
garlic