Know your Produce? Locally Grown Organic KOHLRABI

kohlrabi

Kohlrabi came to the United States from Europe. It’s name literally means cabbage-turnip. Kohlrabi can be planted for both spring and fall harvest. It comes in white, actually green, and purple varieties.

Preparation Basics and Ideas

For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness.

Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.

Simple Kohlrabi with Parmesan

2 large or 3 medium kohlrabi, stalks and leaves removed

2 T unsalted butter or olive oil, or combination

1/4 c grated Parmesan cheese

salt and pepper to taste

1 T minced parsley

Instructions: Peel kohlrabi to remove fibrous outer layer. Shred with grater or foodprocessor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirrring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot.

 

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Green Turkey Enchilada Casserole (or chicken)

I am sharing this recipe because it is a delicious way to use up leftover TURKEY. In fact, I have made an entire turkey just so I could make this recipe. The recipe below is inspired by one of my husband’s favorite recipes that his mother made after Thanksgiving. It was a more traditional enchilada with red sauce made using leftover turkey. It is delicious!

That recipe is a little time intensive for the amount of time I have to make most week night meals and a little heavy on the frying oil because each individual tortilla was fried first then filled. I have adapted it and this recipe is quick and easy to prepare for a crowd, but healthy enough for everyday. Especially if you serve a square over a large serving of green lettuce, shredded cabbage, diced tomatoes, avocado and green onions. Top with sour cream and you have my favorite green enchilada salad.

Enjoy!

green-chile-chicken-casserole

Ingredients:

2-3 cups of shredded/chopped turkey or chicken

1 package sprouted corn tortillas – we use food for life (www.BrownBoxOrganics.com)

1 cup prepared brown rice (optional)

1/2 onion, chopped and sautéed (optional)

1 – 15 oz. can green enchilada sauce or equivalent home made

1 cup shredded Mexican Blend Cheese – we like Organic Valley

Optional: Sour cream, lettuce, tomato, green onion, fresh cilantro, avocado.

 Directions:

1.       Rip the sprouted corn tortillas into half or fourths and spread half in the bottom of a large casserole dish.

2.       Spread the rice evenly over tortillas (if omitting rice use more turkey). Next spread the turkey. Last spread the optional onions if you are including them. Layer the remaining tortillas over the top.

3.       Pour the enchilada sauce over the top and sprinkle the cheese evenly.

4.       Top with foil and bake at 375 for about 30 minutes or until warmed through and cheese has melted.

 

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Simple Homemade Chili

This is one of those recipes I think everyone already knows how to make so why post? Well, I didn’t know how until I was twenty five years old. So, I am posting this recipe for all those people who didn’t learn to cook or anyone looking for a quick and simple real food recipe for the cold winter nights to come. The two keys to making this chili is to taste test along the way and adjust the seasonings as needed. The second is to use really great ingredients. You can use any brands that you favor, but there really is a big difference in flavor when you start with great ingredients.

simple-chiliIngredients:

  • 1 lb. Local Grass Fed Ground Beef – We use Dessert Mountain
  • 1 Large Yellow or Sweet Onion, chopped
  • 1-3 Tablespoons chopped garlic (depending on how much you love garlic and how strong the flavor of the garlic you are using)
  • 1 can organic tomato sauce – We use Muir Glen most often
  • 1 can organic diced tomatoes – Muir Glen
  • 4 cans Organic Pinto beans (or your favorite) – Field Day
  • 1+ Tablespoon Organic Cumin
  • 1+ Tablespoon Organic Chili Powder
  • Salt to taste
  • 1 Tablespoon Better Than Bullion Beef Base INSTEAD of salt (optional)

 Directions:

  1. 1.       In a large dutch oven combine ground beef, onions and garlic. Cook over medium while stirring occasionally to break apart the ground beef.
  2. 2.       Add the tomato sauce, tomatoes, beans and seasonings. Add water to just cover. Bring to a simmer.
  3. 3.       Simmer for 30 minutes adding water as needed. Taste and add more seasonings, beef base if using, and salt as needed.
  4. 4.       At this point you can continue to simmer all day watching carefully in case water needs to be added or move to a crock pot to keep warm.
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Butternut and Leek Soup

2012-r-xl-butternut-squash-and-leek-soup-test-kitchen

 

 

 

 

 

 

 

This is one of those recipes I love because it is so very simple and so very delicious. My favorite combination in this season of life! We sometimes top it with browned bacon crumbles, sour cream or green onions.

Ingredients:

  • 1 whole head garlic
  • 4 teaspoons olive oil
  • 6 cups thinly sliced leeks
  • 4 cups cubed, peeled butternut squash (about one medium)
  • 2 cups water
  • 2 cups chicken broth
  • 1/2 teaspoon salt (omit if using broth containing salt)
  • 1/2 teaspoon freshly ground black peppercorn

Directions:

  1. Preheat oven to 350 degrees. Remove the outside white papery skin from the garlic. Do not peel or separate cloves. Bake at 350 degrees for one hour. Let cool. Separate cloves; squeezes to extract garlic pulp and discard the skins. Note: I like to make extra and use it for roasted garlic butter, roasted garlic pasta sauce and other recipes later in the week.
  2. Heat oil in a large saucepan over medium-high heat. Add. leek; saute 5 minutes or until tender. Stir in garlic, squash, 2 cups of water, broth, salt and pepper. Bring to a boil. Reduce heat, simmer ten minutes or until squash is tender. Place squash mixture in a blender. Depending on the blender size you may need to do one half at a time. Blend until smooth. Serve. Yields approximately 6 cups.
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