(Pork chop shown is the recipe below)I love turnip greens so when I saw this, it sounded really good to me...and it was really good. Very healthy and satisfying.
(I used frozen turnip greens with diced turnips and canned cannellini beans so it was fast and easy. I felt there was too much red pepper and cumin since I don't like things too spicy. I only used about half of each and it was still too spicy for my tastes so next time it will only have 1/4 of what it calls for.)
1 lb dried cannellini beans (soaked in 6 cups water overnight)
8 cups water
1/4 cup olive oil
1 head garlic, peeled
1 bay leaf
1 medium onion, chopped
4 garlic cloves, thinly sliced
2 teaspoons dried sage
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
3 lbs butternut squash, peeled, seeded and cubed
4 (10 ounce) cans chicken stock
1 lb turnip greens, torn into pieces (well rinsed)
salt and pepper
8 cups water
1/4 cup olive oil
1 head garlic, peeled
1 bay leaf
1 medium onion, chopped
4 garlic cloves, thinly sliced
2 teaspoons dried sage
2 teaspoons ground cumin
1/4 teaspoon red pepper flakes
3 lbs butternut squash, peeled, seeded and cubed
4 (10 ounce) cans chicken stock
1 lb turnip greens, torn into pieces (well rinsed)
salt and pepper
Directions:
1. Drain the soaked beans.
2. In a large saucepan, combine the beans, 8 cups water, 2 tbsps olive oil, the head of garlic and bay leaf.
3. Bring to boil and simmer, covered for 2 hours,or until the beans are tender.
4. Drain and discard bay leaf.
5. In the same saucepan heat remaining 2 tbsps olive oil.
6. Add onion and cook until tender.
7. Add sliced garlic, sage, cumin, and red pepper. Cook for 1 minute.
8. Add the squash, chicken broth, turnip greens and drained beans.
9. Bring to boiling, reduce heat and simmer, covered for 20 mins or until squash is tender.
10. Season with salt and pepper.
**********************************************Parmesan Sage Pork Chops
Pork chops were on sale at a good price, hence the second pork chop recipe in a short period of time. This one turned out well too, nice and moist, not greasy.
1 1/2 cups breadcrumbs (I use Progresso garlic and herb)
1 cup grated parmesan cheese
1 tablespoon dried rubbed sage
1 lemon, rind of, teaspoon grated
2 large eggs, whisked
1/4 cup flour, seasoned with
salt and pepper
4 pork chops, about 1 inch thick (can use bone in or out ones)
1/8-1/4 cup butter
2 tablespoons olive oil
1 cup grated parmesan cheese
1 tablespoon dried rubbed sage
1 lemon, rind of, teaspoon grated
2 large eggs, whisked
1/4 cup flour, seasoned with
salt and pepper
4 pork chops, about 1 inch thick (can use bone in or out ones)
1/8-1/4 cup butter
2 tablespoons olive oil
Directions:
1. preheat oven to 425F degrees.
2. Mix in bowl, bread crumbs, grated parmesan cheese, dried rubbed sage and grated lemon peel.
3. Then, on a plate put flour seasoned with salt and pepper; coat chops with flour.
4. Dip in egg.
5. Then dip in bread crumb mixture.
6. Melt butter and olive oil in a oven-proof skillet.
7. Brown chops until golden.
8. Transfer to oven and bake until meat thermometer says 150 degrees, about 20 minutes.
**************************************************Fall Harvest Packets
Not really a recipe, just threw some stuff together and I liked it. I used hot sausage and it was a good contrast to the sweetness of everything else. It's not overly sweet though.
1 lb breakfast sausage
1/2 butternut squash, peeled and cubed
2-3 medium sweet potatoes, cubed
2-3 apples (sweet ones), cubed
1/4 cup maple syrup
1/4 orange juice
salt
pepper
1. Preheat oven to 350.
2. Mix the squash, potatoes and apples in a large bowl.
3. Mix maple syrup, orange juice, salt and pepper in a smaller bowl. Pour mixture over the squash mixture and toss to coat.
4. Tear off 4 sheets of foil.
5. Place 1/4 of the mixture in each foil packet.
6. Break up the sausage and put 1/4 on top of each packet.
7. Seal the 4 packets and place on a cookie sheet and slide into the oven (or on a grill).
8. Bake for about an hour or until squash is tender and sausage is done.
********************************************************Chocolate Toffee Squares
Pic stolen from recipezaar. They are thicker than mine turned out to be, maybe because I didn't use an electric mixer, just me.
1 cup butter
1 cup light brown sugar, firmly packed
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
2 cups unsifted all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips
3/4 cup coarsely chopped walnuts
1 cup light brown sugar, firmly packed
1 egg yolk
1 teaspoon vanilla
1/4 teaspoon salt
2 cups unsifted all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips
3/4 cup coarsely chopped walnuts
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 13x9x2 inch pan.
3. Beat butter and sugar until light and fluffy.
4. Add egg yolk, vanilla and salt.
5. Blend well.
6. Beat in flour just until combined.
7. Turn into prepared pan, spreading evenly.
8. Bake for 25 minutes or until golden brown.
9. Remove from oven and immediately sprinkle with chocolate chips.
10. When melted, spread and sprinkle with nuts.
11. Cut into squares while warm.
12. Let cool completely.
***************************************************************
Amaranth, Quinoa & Corn Chowder
I used carrots instead of leeks and I had to increase the cooking time for the grains.
3 tablespoons unsalted butter
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery (peel celery before dicing if desired)
1/2 cup finely diced red bell pepper
1/4 teaspoon salt, plus more to taste
1/4 cup amaranth
1/2 cup ivory quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups corn kernels (thawed if using frozen)
1 cup whole milk
2 tablespoons minced flat leaf parsley (optional)
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery (peel celery before dicing if desired)
1/2 cup finely diced red bell pepper
1/4 teaspoon salt, plus more to taste
1/4 cup amaranth
1/2 cup ivory quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups corn kernels (thawed if using frozen)
1 cup whole milk
2 tablespoons minced flat leaf parsley (optional)
Directions:
1. In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetable are soft, about 5 minutes.
2. Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes. (I had to increase the cook time by 10-15 minutes and the grains were a still a little uncooked in the centers but almost done.)
3.Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiney opaque bubble floating on the surface.
4. Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
5. Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
