Kitchen Hint of the Day!

March 25, 2019 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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Healthy Turnips…………

Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.

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It’s Chili, Chowder, or Stew Saturday – Oven Baked Beef Stew

March 9, 2019 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Oven Baked Beef Stew. Beef Stew Meat, Onions, Tomatoes, Tapioca, Carrots, Turnips, New Potatoes, and 2 Ears of Corn all make up this week’s recipe of Oven Baked Beef Stew. The recipe is from the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines. So check it out today. Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Oven Baked Beef Stew
No recipe image available.Beef stew simmered long and slow in the oven with new potatoes, carrots, turnips and corn.

Recipe Ingredients:
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, diced
4 cloves garlic, finely chopped
2 (16-ounce) cans whole tomatoes, undrained
1/3 cup uncooked quick-cooking tapioca
1 teaspoon dried basil leaves
1 tablespoon cumin seed
1 teaspoon salt and ground pepper to taste
4 medium carrots, cut into 1-inch cubes
1 medium turnip, cut into 1/2-inch strips
8 small new potatoes, cut in half
2 ears corn (frozen or fresh)*, cut into fourths

Cooking Directions:
1 – Mix all ingredients except corn, potatoes, carrots and turnip in Dutch oven, breaking up tomatoes.
2 – Cover and bake at 325°F (160°C) for 2 hours, stirring 2 or 3 times during the first 1 1/2 hours of cooking.
3 – Stir in carrots and turnip.Cover and bake 1 to 1 1/2 hours.
4 – Add potatoes and corn and cook 1 hour or longer or until beef and vegetables are tender.
Makes 8 servings.

*If you are using fresh corn, add about 1/2 hour before serving time.
https://www.cooksrecipes.com/beef/oven-baked-beef-stew-recipe.html

Kitchen Hint of the Day!

December 16, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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All about the Turnip….

Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.

Roasted Root Vegetables

November 9, 2018 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have a delicious and perfect side dish for any meal, Roasted Root Vegetables. New Potatoes, Beets, Turnips, Carrots, Celery,and Shallots are the Root Vegetables you’ll need. You can find this recipe at Jennie – O Turkey website. It’s just one of many delicious and healthy side dishes at the Jennie – O site. Be sure to check it out for some great recipes for Thanksgiving! Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Roasted Root Vegetables
This is a Gluten Free Recipe

Whether from farmer’s market, the grocery store, or your own backyard, roasted root vegetables make a gorgeous side dish or appetizer. Slightly browned and tender, they’re as soft as snow but way more flavorful! Color your plate with a nutritious array of fresh veggies that bake in half an hour! They’re the perfect accent to a wintery main course.

INGREDIENTS
1 (1-pound) butternut squash, peeled and cut into 2-inch pieces
8 ounces small new potatoes, halved
8 ounces beets, peeled and cut into 2-inch pieces
8 ounces turnips, peeled and cut into 2-inch pieces
3 carrots, peeled and cut into 2-inch pieces
3 large shallots, quartered
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon olive oil
2 tablespoons light brown sugar
1½ teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup chopped fresh parsley leaves

DIRECTIONS
1) Heat oven to 400°F.
2) In large bowl, toss together butternut squash, potatoes, beets, turnips, carrots, shallot, rosemary, olive oil, brown sugar, salt and pepper.
3) Transfer mixture to 2 parchment paper-lined jellyroll pans; spread in single layer. Bake 30 minutes, stirring half way through, until vegetables are tender and slightly browned.
4) Garnish with chopped fresh parsley leaves, if desired.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 110
Protein 2g
Carbohydrates 22g
Fiber 4g
Sugars 8g
Fat 2g
Cholesterol 0mg
Sodium 410mg
Saturated Fat 0g
https://www.jennieo.com/recipes/1200-roasted-root-vegetables

Kitchen Hint of the Day!

August 9, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Our friend the Turnip……….

Turnips are loaded with fiber and vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate (one of the B vitamins), as well as minerals like manganese, potassium, magnesium, iron, calcium and copper. They are also a good source of phosphorus, omega-3 fatty acids and protein.

Kitchen Hint of the Day!

December 9, 2016 at 6:25 AM | Posted in Kitchen Hints | Leave a comment
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All about Jicama….

 
Pachyrhizus erosus, commonly known as jicama, Mexican yam bean, or Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant’s edible tuberous root. (Wiki)

 
Jicama’s health benefits are mainly derived from the unique mixture of vitamins, minerals, phytonutrients, and other organic compounds, including dietary fiber, vitamin C, vitam E, folate, vitamin B6, pantothenic acid, potassium, magnesium, manganese, copper, iron, and a small amount of protein.

“Meatless Monday” Recipe of the Day – Slow Cooker Vegetable Stew

May 12, 2014 at 11:09 AM | Posted in Crock Pot, Meatless Monday, vegetables | Leave a comment
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Thank you to Terry for passing this one along. She found it in her local newspaper several years ago and has been preparing it ever since.

 

 
Slow Cooker Vegetable Stew

Ingredients:

3 cans (15 ounces each) low-sodium vegetable broth
1 pound fresh mushrooms, mixed variety, sliced ½-inch thickness
1/2 cup shallots, finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1 small bulb head fennel, cut into ¼-inch thick slices and reserving feathery leaves
1½ pounds small, thin-skinned red potatoes, scrubbed and cut in half
3 purple-topped turnips, rinsed, peeled, and cut into eighths
1/2 cup 100% apple juice mixed 1 Tablespoon white or cider vinegar
1½ Tablespoon cornstarch
1/4 cup whipping cream or soy creamer or additional vegetable broth
Sea Salt and pepper to taste

 
Directions:

* Add all ingredients to the crock pot except whipping cream and cornstarch to the crock pot, placing potatoes on the bottom of the crock pot.
* Cover and cook on low setting for 4 to 5 hours (time may vary), until potatoes and other vegetables are soft. Halfway through cooking, use a slotted spoon to carefully mix the ingredients together.
* In a medium bowl, whisk together whipping cream and cornstarch until they are smooth.
* When the stew is heated through and vegetables are soft, turn off the crock pot or slow cooker and carefully blend in the cream and cornstarch mixture.
* Cover and let stand with the crock pot or slow cooker turned off for 15 additional minutes until heated through. If not hot enough, turn crock pot or slow cooker on low setting for 15 minutes, but the root vegetable and mushroom stew should be hot enough to serve.
6-8 servings

 

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