Kitchen Hint of the Day!

December 4, 2020 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , ,

What is a Rutabaga and what’s taste like?…………………..

A Rutabaga is a hybrid between a turnip and a wild cabbage. In fact, a rutabaga kind of looks like a giant, ugly turnip. What Does a Rutabaga Taste Like? The fact that rutabagas are a cross between turnips and cabbage is evident in the flavor. The taste is a bit milder than a turnip’s when raw, and buttery and sweet-savory, though still a bit bitter, when cooked. They taste like Yukon Gold potatoes with a lot of attitude.

One of America’s Favorites – New England Boiled Dinner

August 28, 2017 at 5:34 AM | Posted in One of America's Favorites | 2 Comments
Tags: , , , , , , , , , , , ,

New England boiled dinner is the basis of a traditional New England meal, consisting of corned beef or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip, and onion. With a beef roast, this meal is often known simply as corned beef and cabbage. A similar Newfoundland dish is called a Jiggs dinner.

New England boiled dinner

New England boiled dinner is a traditional meal on St. Patrick’s Day. Ireland produced a significant amount of the corned beef in the Atlantic trade from local cattle and salt imported from the Iberian Peninsula and southwestern France. Coastal cities, such as Dublin, Belfast, and Cork, created vast beef curing and packing industries, with Cork producing half of Ireland’s annual beef exports in 1668. Most of the people of Ireland during this period consumed little of the meat produced, in either fresh or salted form, due to its prohibitive cost. In the colonies the product was looked upon with disdain due to its association with poverty and slavery.

Corned beef was used as a substitute for bacon by Irish-American immigrants in the late 19th century. Corned beef and cabbage is the Irish-American variant of the original Irish dish of bacon and cabbage.

A “picnic ham” shoulder consists of the cured and smoked primal pork shoulder, which is cut from the lower portion of a hog’s foreleg still containing the arm and shank bones. The meat is then boiled with root vegetables for several hours or until it is tender. The resulting meat does not taste similar to a traditional ham.

Corned beef is prepared before the actual cooking of the meal by seasoning a cut of beef with salt (large grains of salt were known as corns) and spices and the natural meat juices. This meat is then placed whole, like a rump or pot roast into a crock pot, which in olden times was a ceramic pot over a fire, filled with cabbage and carrots, and, when available, red potatoes. However, after Luther Burbank’s alteration of potatoes, the potatoes were chopped when placed in the pot. Rutabaga or turnips are also common ingredients. This meal can be left in a crock pot all day but must be kept in the naturally humid environment of cooking meat. Corned beef and cabbage is often served as a whole meal.

Smoked shoulder is an exceptionally salty cut of meat. Two different methods of preparation are commonly used to decrease the amount of salt in the meat. In the first method, the meat is placed in a pot and soaked in a refrigerated cold water bath for one day prior to cooking. During the soak, the water is changed several times. The pot of meat and water is then boiled on the stovetop until the meat is tender. In the second method, the meat is placed in cold water and brought to a boil. The boiling water is then poured off, replaced with fresh cold water, and the ham is brought to a boil again. This process can be repeated several times, as deemed appropriate by the chef, before the meat is allowed to cook. A combination of both methods is also acceptable. This is a very easy meal to cook, as the salt and flavor of the meat require no additional seasonings. The ham generally must boil for several hours until it is ready to eat. The vegetables are placed in the pot and boiled with the meat; however, some chefs prefer to place them in the ham’s water after the meat has been removed to avoid overcooking.

Common condiments include horseradish, mustard, and cider vinegar.

 

 

Soup Special of the Day……..Hearty Turkey and Bean Soup

February 12, 2017 at 6:03 AM | Posted in Jennie-O Turkey Products, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , , , ,

This week’s Soup Special of the Day is Hearty Turkey and Bean Soup. Made using the always delicious JENNIE-O® Extra Lean Ground Turkey! Add in Onions, Carrots, Rutabaga, Celery, Beans, and Spices. This one will warm up these cold Winter Days! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 
Hearty Turkey and Bean Soup

Looking for a soup to warm your very soul? This just might be it. Featuring turkey breast simmered with carrots, rutabaga, rosemary and white beans, this soul-warming dinner is under 60 minutes away.

INGREDIENTS

1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkeyhearty-turkey-and-bean-soup
½ tablespoon olive oil
2 onions, thinly sliced
3 medium carrots, peeled and diced
1 medium rutabaga, peeled and diced
1 cup diced celery
1 teaspoon chopped fresh rosemary
6 cups chicken broth
3 tablespoons tomato paste
1 teaspoon chili paste
salt and freshly ground pepper, if desired
2 (15-ounce) cans navy or Great Northern beans, drained and rinsed
2 tablespoons fresh lemon juice

 
DIRECTIONS

1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer; set aside.
2) In large pot, heat oil over medium heat; add onions. Cook 5 minutes or until onions are softened, stirring occasionally.
3) Add turkey, carrots, rutabaga, celery, rosemary, broth, tomato paste, chili paste, salt and pepper, if desired; stir to combine. Bring to boil. Reduce heat to medium-low. Simmer, covered, 25 to 30 minutes or until vegetables are tender. Add beans and lemon juice. Stir until hot.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories330
Protein32g
Carbohydrates37g
Fiber11g
Sugars7g
Fat8g
Cholesterol35mg
Sodium190mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/508-hearty-turkey-and-bean-soup

Soup Special of the Day! – Lentil Turkey Soup

December 18, 2016 at 6:20 AM | Posted in Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
Tags: , , , , , , , , , ,

This week’s Soup Special of the Day is Lentil Turkey Soup. Made with leftover JENNIE-O® OVEN READY™ Turkey along with garlic, onions, rutabaga, lentils and rosemary. For the Turkey you can use any OVEN READY™ product. You can find this recipe along with all the other Jennie – O recipes at the Jennie – O website! Enjoy and Make the Switch! https://www.jennieo.com/

 

 

Lentil Turkey Soup

Try this recipe with any OVEN READY™ product.

This Lentil Turkey Soups is a delicious way to cook with leftover holiday turkey. Simmered with garlic, onions, rutabaga, lentils and rosemary, it’s a dinner for under 500 calories per serving.

INGREDIENTSlentil-turkey-soup

1 teaspoon olive oil
2 cups chopped onion
6 garlic cloves, minced
2 cups chopped carrots
1½ cups chopped celery
1 cup chopped rutabaga
1¼ cups dried brown lentils
2 quarts low-sodium or homemade chicken or turkey broth
1 rosemary sprig
2 bay leaves
salt and freshly ground pepper, if desired
2 cups cubed leftover JENNIE-O® OVEN READY™ Turkey
2 tablespoons lemon juice

 
DIRECTIONS

1) In large pot, heat oil over medium-high heat. Add onion and garlic. Cook 5 minutes or until onion is softened, stirring occasionally.
2) Add carrot, celery, rutabaga, lentils, broth, rosemary, bay leaves and salt and pepper, if desired. Bring to boil; reduce heat to medium-low. Cook, covered, 40 minutes or until lentils and vegetables are tender, stirring occasionally.
3) Stir in turkey and lemon juice. Remove and discard rosemary and bay leaves before serving.

RECIPE NUTRITION INFORMATION
PER SERVINGJennie O Make the Switch
Calories330
Protein29g
Carbohydrates43g
Fiber10g
Sugars12g
Fat7g
Cholesterol20mg
Sodium420mg
Saturated Fat1g
https://www.jennieo.com/recipes/615-lentil-turkey-soup

Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread

June 30, 2012 at 5:50 PM | Posted in baking, diabetes, diabetes friendly, fish, greenbeans, low calorie, low carb, Margaret Holmes Products | 1 Comment
Tags: , , , , , , ,

Today’s Menu: Baked Grouper w/ Green Beans, Diced Rutabagas, Whole Grain Bread

Another scorcher outside again, 95 -100. We were very lucky in my area. A storm moved throughout Ohio with winds 70 – 80 mph winds. Most of Ohio and our surrounding area has been without power since about 6:00 pm yesterday but where I live we never lost our power.

So for dinner I baked a beautiful Grouper fillet. I tried a new recipe which I left at the end of the post. It’s an easy prepared recipe that contains 6 spices along with butter and lemon juice. For the butter I used I Can’t Believe It’s Not Butter. The fillet came out moist and flakey. The spice combination gives it a fantastic flavor! The fillet was big enough that I cut it in half and I’ll have the other half for lunch tomorrow. It’ll make a great fish sandwich.

 

As sides I had Margaret Holmes Diced Rutabagas. If you never had Rutabagas you should give them a try. The taste of the Rutabaga is similar to a Potato and the color of a Sweet Potato. I boiled them and seasoned them with Sea Salt, Black Pepper, and added I Can’t Believe It’s Not Butter which I added after it was done. I left the info on the Rutabagas at the end of the post. I also had Green Beans and Healthy Life Whole Grain Bread. For dessert later a bowl of Breyer’s Carb Smart Vanilla Ice Cream topped with some Dole Frozen Sliced Mangos.

(Serves 1 fillet )

INGREDIENTS:
1 tablespoons butter, melted
1-1/2 teaspoons lemon juice

Ready for the oven!

1/8 teaspoon garlic salt
1/8 teaspoon dried parsley
1/8 teaspoon paprika
1/8 teaspoon ground white pepper
1/8 teaspoon sea salt
1/8 teaspoon ground smoked cumin
1/2 pound grouper fillets
1-1/2 teaspoons mayonnaise
1/8 teaspoon paprika

DIRECTIONS:

1. Preheat oven to 350 degrees F. Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
2. Mix together all 6 spices. Sprinkle spice mixture on both sides of fillets.
3. Bake fillets until meat flakes, about 10 minutes. Brush fillets with remaining lemon butter before serving.

 

Margaret Holmes Diced Rutabagas
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!

Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Nutrition Facts
Serving Size 1/2 cup (120g)

Amount Per Serving
Calories from Fat 0
Calories 35

% Daily Values*
Total Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 300mg 12%
Potassium 0mg
Total Carbohydrate 6g 2%
Dietary Fiber 2g 8%
Sugars 4g
Other Carbohydrate 0g
Protein 1g

http://www.margaretholmes.com/

Fried Panko Crusted Cod w/ Diced Rutabagas, Green Beans, and…

May 5, 2012 at 6:11 PM | Posted in diabetes, diabetes friendly, Egg Beaters, fish, low calorie, low carb, vegetables | Leave a comment
Tags: , , , , , , ,

Today’s Menu: Fried Panko Crusted Cod w/ Diced Rutabagas, Green Beans, and Whole Grain Bread

It had been a while since I had any Cod so while at Kroger the other day came across some nice looking fillets and I purchased 2 of them. I rinsed the fillets off and rolled them in Flour then dipping them into Egg Beater’s, shaking off the excess. Then rolling them in a Panko Bread Crumbs, Onion Powder, Lemon Pepper, Garlic Powder, and Paprika mix until covered on both sides of the fillets. I then lightly fried them about 4 minutes per side in Extra Virgin Olive Oil. Golden brown and delicious! There’s going to be some tasty leftovers for lunch tomorrow!

For sides another first time one for me, Rutabagas. I had never tried them and found a can of Margaret Holmes Diced Rutabagas. The taste of the Rutabaga is similar to a Potato and the color of a Sweet Potato. I boiled them and seasoned them with Sea Salt, Black Pepper, and added I Can’t Believe It’s Not Butter which I added after it was done. I left the link and description at the end of the post for the Rutabagas. I’ve been purchasing a lot of Margaret Holmes products at our local Walmart lately. I really enjoy all the products I’ve tried. Fresh and easy to fix and wide variety! I also had a side of Green Beans and Healthy Life Whole Grain Bread. For dessert/snack later a new item I’m trying Dean’s Heat ‘n Eat Chunky Bean Dip along with Tostito’s Whole Grain Scoops.

Margaret Holmes Diced Rutabagas
Originally cultivated in Sweden where it grew wild, the Rutabaga was brought to the US in 1817. This flavorful root can be prepared in a variety of ways and is often an addition to greens and soups or by itself. Margaret Holmes Rutabagas are locally grown and cooked to perfection. Just heat-n-serve!

Serving Size 1/2 cup (120g)
Servings Per Container about 3.5
Nutrition Facts
Serving Size 1/2 cup (120g)

Amount Per Serving
Calories from Fat 0
Calories 35

% Daily Values*
Total Fat 0g     0%
Saturated Fat 0g     0%
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Trans Fat 0g
Cholesterol 0mg     0%
Sodium 300mg     12%
Potassium 0mg
Total Carbohydrate 6g     2%
Dietary Fiber 2g     8%
Sugars 4g
Other Carbohydrate 0g
Protein 1g

http://www.margaretholmes.com/    

Create a free website or blog at WordPress.com.
Entries and comments feeds.

RL WEB

MAKING LIFE BETTER

Uncle Mitch Cooks

Food is tasty, let's make some

the warrior doc

undo your pain and walk in victory

Salad Gardener

An amateur food blog of the vegetarian/pescatarian persuasion.

Incredible Mommy

Sharing bits of everything - Motherhood, lifestyle and life with baby

Cook Share and Feast

Sri Lankan & Recipes Around the World

Me As Mom 🌍🥾👒

Bringing Mommy Positivity One Laugh At A Time

Food With Nat

Keeping it simple, cheap & healthy, but also super flavoursome!

Mitchell Meals

Family recipes from the Mitchells and more

K and M Kitchen Adventures

Exploring the world through our kitchen

simple thriving life

everyday life. everyday joy.

#dinnergrams

Just a home chef sharing recipes with tidbits of #mombosslife and my ever changing hair color.

Diet Mango

Discover and Eat Better!

Confinement Kitchen

Inspired by all my time at home during the pandemic, I decided to create @confinemnt_kitchn. Here are some of my original recipes and the stories behind them. Enjoy!