Tag: parmesan cheese

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JUDI’S RECIJPES – WEEK 21 – OCTOBER 26, 2021

OCTOBER 26, 2021

Hello, Everyone,

Root vegetables and greens are arriving this week. White turnips are coming, and, from what I hear from our members, no one really knows what to do with them.

Help is on the way. Today’s recipe is for smashed turnips, the greatest potato substitute ever.

SMASHED TURNIPS

  • 12 small to medium turnips, peeled
  • Salt
  • 2 TBS olive oil
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese  (or as needed)
  • Chopped fresh chives
  1. Place peeled turnips in a pot of salted water to cover. Bring them to a boil. Cook for 20 to 30 minutes or until the turnips can be pierced easily with a paring knife. Drain the turnips and let them cool slightly.
  2. Preheat the oven to 375 degrees.
  3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down with a spatula until it’s approximately ½-inch thick. Let them drain for 15 minutes, then gently flip them over onto a dry section of the towel or onto fresh paper towels to drain the other side.
  4. Combine the garlic, olive oil, salt, and black pepper to taste in a small bowl.
  5. Line a baking sheet with parchment paper. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little olive oil and garlic mixture. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
  6. Carefully and quickly flip each turnip over. Brush with the remaining olive oil and garlic combination, and more cheese.
  7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives.

I think you will enjoy this as a terrific side dish with any meat or vegetable meal.

HELPFUL HINT: The leftovers are great the next day.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 13 – AUGUST 31, 2021

AUGUST 31, 2021

Hello Everyone,

We are approaching Fall, which means the harvest is in full swing. Look for root crops and winter squash ahead!

Today, we are getting Red Russian kale, a green not easily found in the supermarket. It is sweeter and more tender than other varieties of kale . One cup of kale has 33 calories, double your daily beta-carotene recommendation, and 6 times the recommended amount of vitamin K, which is great for both your blood and your bones. It is also rich in vitamin C, calcium, and potassium.

This recipe calls for Spike, a delicious spice blend that contains no salt and is available in most supermarkets.

RED RUSSIAN KALE AND ONION BREAKFAST BAKE

  • 8 oz. chopped  red Russian kale
  • 1/2 red onion, chopped
  • 1 tsp. minced garlic
  • 1 TBS olive oil
  • salt and fresh-ground black pepper to taste
  • 2 tsp. Tamari or other soy sauce
  • 3/4 c. grated mozzarella cheese
  • 1/2 c. coarsely grated parmesan cheese
  • 8 eggs, well beaten
  • 1 tsp. Spike Seasoning
  1. Preheat your oven to 375 degrees. Spray an 8- by -12 inch casserole dish with cooking spray or olive oil.
  2. Cut up the kale by cutting off the stems. Then wash and dry the kale leaves well (A salad spinner is great for this).  Stack the kale leaves and cut them into strips about 3/4 inch wide, then turn your cutting board 90 degrees and cut the leaves again so you have squares approximately 1 inch by 1 inch.
  3. Chop the onion into pieces about 1/2 inch square.
  4. Heat the olive oil in a large heavy pan over medium heat. Then add the onions and cook for 3 minutes. Add the garlic and cook 1 to 2 minutes more.
  5. Add the kale to the pan, turning it over continuously as it wilts and cooking it for about 5 minutes, or until it is soft.
  6. Season the kale with a little salt and fresh-ground black pepper to taste.
  7. Put the wilted kale into the casserole dish. Top it with 1/2 cup of mozzarella cheese and 1/4 cup of parmesan cheese.
  8. Beat the eggs with the soy sauce and the Spike Seasoning.
  9. Pour the eggs over the kale/cheese in the casserole dish. Then use a fork and stir the mixture gently until the ingredients are evenly mixed. Sprinkle it with the remaining grated cheese.
  10. Bake about 30 minutes or until the eggs are set and the top is lightly browned.
  11. Serve hot. This is good with sour cream!

HELPFUL HINT: This also makes a great late supper meal, accompanied  by a green salad. Maybe a glass of white wine too!

ANOTHER HELPFUL HINT: The addition of bacon bits takes this dish up a notch.

I hope you enjoy starting your day with this delicious dish, or even carrying it along to work to either microwave in the break room, or enjoy cold.

Have a delicious week!

Best,

Judi