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Turnip & Collard Green Frittata

By Kathryn on February 25, 2011 in Uncategorized

Frittatas are one of the most powerful tools in the home cook’s arsenal. They are extremely forgiving and easy to adapt to whatever ingredients are in the fridge. Plus, you can serve a frittata at pretty much any meal. Pair it with muffins and fruit salad, and there’s brunch. With crunchy green salad and wine, dinner is served.

Lately I’ve been turning to frittatas at the end of the week to use up the veggies straggling in the crisper drawer, both for quick dinners and make-ahead breakfasts. No matter what specific ingredients I have on hand, I always make frittatas using the same basic formula:

2 cups chopped, cooked vegetables, onions, potatoes or meat
6 eggs
1/4 cup liquid dairy- milk, cream, or half and half
1/4 cup shredded cheese
salt, pepper, garlic and other spices to taste

The recipe fills a 9-inch deep dish pie pan and bakes up in a 325 degree oven for 50 minutes

For this particular frittata, I took inspiration from the traditional southern preparation of turnips and collard greens and I paired those cruciferous veggies with garlic and heavy cream. Some Romano cheese added a bit of bite to the recipe, and I opted to use a mix of duck and chicken eggs since that’s what I had available. Next time we get turnips and collards in the local box, I’m planning to make this dish again and add some smoky bacon to the mix– I’ll just fry it up at the start of preparation and use the bacon fat to saute the veggies.

Turnip and Collard Green Frittata
yield: 6 servings

Ingredients:
olive oil
1 yellow onion
2 turnips
2 garlic cloves
1 bunch collard greens
6 eggs
1/4 cup heavy cream
1/4 cup shredded Romano cheese
1/2 teaspoon salt
1 teaspoon ground black pepper

Directions:
Peel and dice onion, turnips and garlic cloves. Chop stems off of collard greens, wash the leaves thoroughly, and chop them into 1/4 inch ribbons. Preheat oven to 325 degrees and use olive oil to grease a 9-inch deep-dish pie pan.

In a heavy bottomed skillet, heat 1 tablespoon olive oil over medium heat. Saute chopped onions, garlic and turnips until they begin to soften. Add the chopped collard greens to the skillet, and cook them with the other vegetables until they are wilted and soft. Remove skillet from heat and set aside.

Beat the eggs and cream together in a large mixing bowl. Fold in the cooked vegetables, cheese, salt and pepper to the egg mixture and pour frittata batter into prepared pan. Bake for 50 minutes in preheated oven, until eggs are firm.

Click here for a printable copy of this recipe.

Comments { 2 }

Quick Chicken Noodle Soup

By Woman With a Whisk on February 22, 2010 in Soups

I can’t seem to get enough soup in the winter, and with the beautiful turnips and carrots that came in our Greenling Local Box last week, I thought that a big bowl of chicken noodle soup was in order. I’ve made this a number of times before, as it’s really yummy and so quick and easy to make. While it’s not the same as soup that’s been cooking for hours, it’s way better than anything out of a can, it uses plenty of veggies and only takes about 20 minutes. It’s hearty and filling, with a good ratio of stuff to soup (I prefer stuff to soup). Note that using good quality chicken stock is important; because you’re not cooking the soup for hours, you want the best flavor possible.

Adapted from Rachel Ray

Ingredients:

2 Tbsp. extra-virgin olive oil
2 carrots, diced
2 turnips, diced
1 medium onion, diced
4 c. chicken stock
4 c. water
1 lb. chicken, chopped into 1/2″ chunks
1/2 lb. extra-wide egg noodles
Salt and pepper
Handful of chopped fresh parsley

Directions:

Heat the olive oil in a pot over medium heat. Chop the carrots and turnips while the olive oil is heating, then put them in the pot.
While the carrots and turnips are working away, chop the onion. Put them in the pot with the carrots and cook until the onions are translucent.

Turn the heat up to high and add the water and chicken stock to the pot. Chop the chicken into bite-sized pieces, making sure to remove the tendon.

When the water and chicken stock start to simmer, add the chicken pieces.
Wait a minute or two, then add the pasta to the simmering soup. Cover and cook until the pasta is tender (about 9 minutes).
Add salt and pepper to taste. Garnish with the parsley and serve.

Comments { 4 }

Maple-Roasted Vegetables

By Woman With a Whisk on January 21, 2010 in Gluten-free, Side Dishes, Vegan

I tweeted a picture of these a few nights ago, and I couldn’t wait to share the recipe with you all because it was so good! I had some sweet potatoes that I hadn’t yet used from a Local Box a few weeks ago, and we got some beautiful purple turnips in our box last week, so I thought this would be a perfect way to use both.

These veggies are sweet, with a hint of spicy from the coriander. The peppery notes of the turnips are much more muted.

When roasting vegetables, it’s important to limit the use of oil in order to prevent the veggies from getting soggy, rather than caramelizing. A hot oven and baking sheet will also help!

Adapted from The New York Times

Ingredients:

2 lb. vegetables, peeled and chopped into 1/2″ chunks
3 Tbsp. olive oil
3 Tbsp. maple syrup
1/4 tsp. coriander
Heavy pinch of salt and few grinds of pepper

Directions:

Preheat the oven to 425 degrees. When you turn the oven on, put a baking sheet in there as well. I’ve found that roasting on a hot baking sheet also helps to ensure the crisp factor.
Combine the olive oil, maple syrup, coriander, salt and pepper in a small bowl and set aside.
When the oven and pan are ready, toss the vegetables in the maple syrup mixture and spread out on the hot pan. Make sure that every piece is touching the bottom of the pan.
Bake for ~40 minutes, or until the veggies are caramelized and fork-tender. If the veggies haven’t caramelized adequately, turn on the broiler for a few minutes.

Comments { 1 }

Slow Cooker Pot Roast

By Woman With a Whisk on November 14, 2009 in Gluten-free, Main Dishes, Recipes

[Printable Recipe]

I first made pot roast last year, when my husband introduced me to his mom’s recipe and my slow cooker. =) It’s one of the easiest recipes I’ve ever made, and always turns out really well. Since Greenling sent us turnips and red potatoes last week, I thought it was a great way to use them on one of the cooler days we had.

I sometimes serve this with mashed potatoes (as I did this time), but I also have chopped them and cooked them with the meat in the slow cooker. Keep in mind that if you cook the potatoes in the crock pot, the gravy tends to be thicker since the potatoes are so starchy.

I also usually sear the meat before putting it in the crock pot, but after doing some research online, I decided to skip the extra step this time.

Ingredients:

2.5 lb. beef for slow roasting (I use chuck most of the time)
2 medium or 1 large onion(s)
1 small bag of baby carrots or 3 large, peeled carrots
3 cloves minced garlic
1 c. beef stock
1 lb. turnips
1 Tbsp. cornstarch

Directions:

Optional: sear meat in olive oil in a pan over high heat. It takes about 3 minutes per side to get a nice brown texture.
Roughly chop the veggies. Put all of the veggies and the garlic in the bottom of the crock pot.
If you’re searing the beef, after it has finished browning, put it on top of the veggies in the stock pot. If not, put the meat on top of the veggies in the stock pot, making sure that the fattier side is facing up (so that the fat drips over the meat and veggies while it cooks. Yay for self-basting!).

Mix the cornstarch and stock together and pour over the beef and veggies. Usually I make this with beef stock, but since I was making a dish with chicken stock later in the week and I knew I would have extra left over, I used chicken stock this time. The end result is the same.
Cook on low for 8 hours. After 8 hours have elapsed, shred the meat with 2 forks. It’s easiest to do this directly in the slow cooker. It should be really tender and shred easily. Let it stand in the juices for about 30 more minutes before serving.

Let stand in the juices for about 30 minutes more. I chose to serve this with mashed potatoes (cut the potatoes into chunks, boiled them until tender, drained them, mixed in the KitchenAid with warm milk and butter).

Verdict:
Always a winner! From now on, I’m going to skip the searing. It’s a messy extra step that I can really live without in the mornings before work.

Comments { 4 }

Local Box Meal Plan: Nov. 2-6

By Woman With a Whisk on November 3, 2009 in Uncategorized

I’m beyond belief excited that we’re getting green tomatoes again. When we were planning our trip to wine country, one of my friends passed along a newsletter from the Visitors Bureau that had a few great green tomato recipes. I’ve been saving it until we get green tomatoes again!

This week, we’re getting serrano peppers from Lundgren; herb, arugula or watercress from Pure Luck; yellow beans and Thai eggplant from Animal Farm; Mars oranges from G&S Groves; beet leaves from My Father’s Farm; turnips from Hands of Earth Farm; butternut squash from Massey Farm; green tomatoes from Green Gate Farm; red or green lettuce from Bluebonnet or Bella Verdi; and apples from Top of Texas.

So I’m making:

Snacks: