Citrus Pork Stir Fry

Citrus Pork Stir Fry

Citrus_Pork_Stir-Fry1 lb.  Pork loin, thinly sliced

2 cups broccoli florets

4 carrots (1 lb.), sliced

½ cup coarsely chopped oranges

¼ cup Italian Dressing

2 tsp.  Soy sauce

¼ cup Cashews, toasted

 

HEAT grill to medium-high heat. Combine all ingredients except nuts. POKE small holes in bottom of large disposable aluminum foil pan; fill with meat mixture. Place on grate of grill; cover with lid. Grill 15 min. or until meat is done and vegetables are crisp-tender, stirring frequently. TOP with nuts.

 

Cheezy Herb Kale Chips

Cheezy Herb Kale Chips

kalechips1 large bunch of kale, washed and dried (Tuscan preferred, but Curly works)
2 T. olive oil
1 T. apple cider vinegar
1 T. water
2 T. nutritional yeast
1 tsp. dried chives
1 tsp. dried parsley
1\2 tsp. garlic powder
1\2 tsp. dried dill
1\2 kosher salt
Preheat the oven to 250 degrees F. Remove the ribs from the kale and cut into 2-inch pieces. Place in a large bowl and set aside. In a small bowl, mix together the rest of the ingredients. (Olive oil though salt.) Pour over kale and mix well. Spread out in a single layer onto 2 baking sheets. Bake for about 50 minutes, turning the leaves halfway through, about 25 minutes. **At about 40 minutes, I’ll check on them and take out the ones that are already crispy. The leaves will never cook evenly. It helps to remove the crispy ones first and leave the rest so they can continue to bake!

Deviled Alaska Surimi Seafood Salad Sandwiches

Deviled Alaska Surimi Seafood Salad Sandwiches

sandwich1 pound Alaska Surimi Seafood (Imitation Crab), finely chopped
2 hard-cooked eggs, peeled and finely chopped
1/3 cup green onion, finely chopped
1/2 to 3/4 cup low-fat mayonnaise, or for a lighter version use non-fat mayonnaise
1 teaspoon mustard, prepared
1 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
Hot sauce, to taste
Sugar, to taste

8 slices French bread
Nonstick cooking spray
8 tomato slices
4 leaves of leaf lettuce

Combine Alaska Surimi Seafood, eggs and onions in a large bowl. Add mayonnaise, mustard, paprika and salt. Mix well to combine; season to taste with black pepper, hot sauce and sugar. Set aside.

Line bread in two rows on the counter. Measure about 1/2 cup salad mixture on each of 4 bread slices; top with 2 tomato slices, 1 lettuce leaf and bread top. Heat a nonstick griddle over medium-low heat and spray with cooking spray. Place the sandwiches on the griddle. Grill for 2 to 3 minutes, turn and grill for another 2 minutes or until golden brown. Cut each sandwich in half at an angle to serve.

Honey Cinnamon Roasted Chickpeas

Honey Cinnamon Roasted Chickpeas

chickpeas15 oz. can garbanzo beans (or 2 C. cooked chickpeas)
1 tsp. ground cinnamon
1 T. granulated sugar
2 tsp. vegetable oil
1 T. honey

Preheat oven to 375 degrees F (190 degrees F). Drain and rinse garbanzo beans, running them under cool water for several minutes to clean off the starch. You may optionally remove the skins from the beans (it does take a few minutes) or you can leave them on—it’s your personal preference. Dry off the beans. In a small bowl, whisk together the oil, cinnamon, and sugar. Place beans in bowl and stir until evenly coated. Spread out the beans on a large baking sheet and bake for 35-40 minutes, or until beans are crunchy and no longer soft in the middle. Test taste every few minutes until desired texture is reached. Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on baking sheet and allow to dry. Store in an airtight container at room temperature.

Baked Zucchini Fries

Baked Zucchini Fries

zuccAbout 1 lb. zucchini
1/2 c. Italian-seasoned panko bread crumbs
1/4 c. grated Parmesan cheese (the crumbly stuff, not shreds)
2 eggs

Preheat oven to 425. Line a baking sheet with aluminum foil and spray with non-stick cooking spray. Set aside. Combine bread crumbs and Parmesan cheese. Set aside. Whisk 2 eggs together in a shallow pie plate and set aside. Cut the ends off the zucchini and then cut the zucchini in half so you have two short, stubby pieces. Set one piece on its end and cut it in half lengthwise. Cut that half in half, making 2 planks. Repeat with the remaining halves (so you’ll get 16 planks per zucchini). Stack 2 planks on top of each other and cut into strips. Thicker strips will yield “meatier” fries with more zucchini flavor while thin strips will be crispy and taste virtually nothing like zucchini. When all the fries are cut, blot the pieces with a paper towel. Working with a small handful at a time, dip the zucchini sticks in the egg, shake them to remove any excess, and then roll them in about 2-3 T. of bread crumbs at a time, adding more as needed; you just don’t want to work with all the bread crumbs at once because they’ll soak up moisture from the egg and won’t stick to the zucchini. Place the coated strips on the prepared baking sheet and repeat until all the zucchini strips have been coated. Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown. Serve immediately with Pizza Sauce or Buttermilk Ranch Dressing. Serves 6-8 as a side dish.

Savory Surimi Melt Sandwiches

Savory Surimi Melt Sandwiches

12 oz. Alaska Surimi Seafood (Imitation Crab)
1/2 cup chopped celery
1 Tablespoon chopped chives or green onions
1/3 cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
1 teaspoon lemon pepper seasoning
3 English muffins, split
6 slices (about 1 oz. each) or 1-1/2 cups shredded Cheddar, pepper-jack, or Swiss cheese

Blend together Alaska Surimi Seafood, celery, chives, mayonnaise, mustard, and lemon pepper seasoning; set aside. Toast or broil muffin halves. Portion about 1/3 cup seafood on cut side of each muffin. Top each sandwich with cheese slice or 1/4 cup shredded cheese. Broil or microwave until cheese melts.

Ham and Cheese Sliders

Ham and Cheese Sliders

2slidersham4 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1/3 C. mayonnaise
1/3 C. miracle whip

1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 C. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups

recipesLettuceCup12 oz. Alaska Surimi Seafood (Imitation Crab)
1-1/2 cups cooked rice (preferably short grain Japanese rice)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled and chopped
1 cup Asian-style salad dressing, bottled (preferably with ginger and wasabi), or for a lighter version use a low- or non-fat dressing
1/4 cup pickled ginger, chopped, optional garnish
1/2 cup toasted nori (seaweed), optional garnish
3 Tablespoons toasted sesame seeds, garnish
1 head iceberg lettuce

Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes – this will help separate the leaves. Carefully separate the outer lettuce leaves, one at a time, to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for a chopped lettuce salad.  Combine Alaska Surimi Seafood, cooked rice, cucumber and avocado in a large bowl. Add salad dressing; toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional), nori (optional) and sesame seeds to serve.

Yield: 4 Servings
Serving Size: 2 Lettuce cups with non-fat dressing
Calories: 295
Fat: 7g
Fiber: 2g

Egg Roll Mozzarella Sticks

Egg Roll Mozzarella Sticks

eggroll12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese. In an electric skillet, heat 1/2 in. of oil to 375°. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Yield: 1 dozen
Serving Size: 1 Mozzarella Stick (without Sauce)
Calories: 241
Fat: 14g
Fiber: 1

Apple-Pumpkin Soup

Apple-Pumpkin Soup

2 T. Pumpkin Seed Oil

1 lg. Onion, chopped

1 1/2 tsp. Curry Powder

1/8 tsp. Crushed Red Pepper Flakes

2 Granny Smith Apples, peeled, cored and diced

32 oz. Pumpkin, peeled, steamed, and cut into chunks

1 qt. Chicken Stock

1/2 C. Water

2/3 C. Half & Half

soup

Heat oil in saucepan over medium heat.  Add chopped onions; saute 5 minutes or until softened but not browned.  Stir in curry and red pepper flakes.  Add apples and cook 10 minutes.  Add pumpkin, broth and water; stir.  Cook about 5 minutes.  Puree with immersion blender or in batches in the food processor or blender.  Return to saucepan and bring to a boil.  Reduce heat and simmer a few minutes.  Just before serving, stir in half and half.

Pinwheels from Crescent Rolls

Pinwheels from Crescent Rolls

4c947870-1bf8-415e-85f4-b8f995b9cd05Cheesy Chicken and Spinach Pinwheels

1 box (9 oz) Green Giant® frozen chopped spinach
1 T. olive oil
1/4 C. finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 C. finely chopped cooked chicken
3/4 C. shredded Asiago cheese
1/4 C. mayonnaise or salad dressing
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 egg, beaten

Heat oven to 375°F. Spray cookie sheet with cooking spray. Cook spinach in microwave as directed on box. Drain spinach in strainer; cool 5 minutes. Carefully squeeze with paper towel to drain well. In 10-inch skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until crisp-tender. Remove from heat. Stir in spinach, bacon, chicken, cheese and mayonnaise. Unroll dough on work surface. Spread spinach mixture on rectangle to within 1/2 inch of edges. Starting at long side of rectangle, roll up; seal long edge. With serrated knife, cut into 20 slices. Place cut side down on cookie sheet. Brush with egg. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
Bacon-Cheddar Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. ranch dressing
1/4 C. cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 C. finely shredded Cheddar cheese (2 oz)
1/4 C. chopped green onions (4 medium)

Heat oven to 350°F. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.2 Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

Ham & Swiss PinwheelsSH1501H_ham-and-cheese-pinwheels_s4x3

1/4 lb cooked ham, cut into pieces (about 1/3 C.)
1 oz cream cheese (from 3-oz package), softened
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/2 C. shredded Swiss cheese (2 oz)
2 T. sliced green onions (2 medium)

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended.2 If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

 

Jalapeno-Chicken Pinwheels

4 oz (half of 8-oz package) cream cheese, softened
1/2 C. chopped cooked chicken
1/4 C. chopped fresh cilantro
2 to 3 T. finely chopped sliced jalapeño chiles (from 12-oz jar)
2 T. finely chopped green onions (2 medium)
1/8 tsp. salt
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

Heat oven to 375°F. In small bowl, mix all ingredients except dough until well blended; set aside. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Place 1 rectangle on long cutting board; press perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Place 1 rectangle on long cutting board. Spread half of cream cheese mixture on dough rectangle to within 1/2 inch of edges. Starting with one long side, roll up rectangle; press seam to seal. Cut roll into 16 slices; place slices, cut side down, on ungreased cookie sheet. Repeat with remaining dough rectangle. Bake 14 to 16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm.

Pizza Pinwheels

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 T. grated Parmesan cheese
1/3 C. finely chopped pepperoni (about 1 1/2 oz)
2 T. finely chopped green bell pepper
1/2 C. shredded Italian cheese blend (2 oz)
1/2 C. pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray. If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

More Pinwheels:

Ca0ec314f-3a87-4be0-97be-fd322a8d9d3cheesy Pinwheels with Italian Dip
Buffalo Chicken Pinwheels
Turkey-Cranberry Pinwheels
Mediterranean Crescent Pinwheels
Easy Pesto Pinwheels
Festive Shrimp Pinwheels
Smoked Salmon Pinwheels
Olive Feta Pinwheels
Cheesy Olive Bacon Spirals

Cream Cheese & Cranberry Sauce

Guy Fieri’s Dough Nuggets

Guy Fieri’s Dough Nuggets

1 packuntitledage store-bought biscuits
Vegetable oil, for frying
2 T. ground cinnamon
2 T. ground nutmeg
2 T. ground ginger
2 T. powdered sugar
Sugar glaze:
1 cup powdered sugar
1/2 cup milk

Preheat oil to 360 degrees F. Divide each biscuit into 4 pieces and roll each piece into a ball. Add to hot oil and fry until golden brown. Remove the nuggets to a paper towel lined plate to soak up some of the oil. In a large paper bag combine the cinnamon, nutmeg, ginger, and powdered sugar. Add the nuggets to the bag and shake to coat. Place the warm nuggets onto a platter. In a small bowl add the powdered sugar and slowly pour in the milk until the glaze is smooth and at the desired consistency. Drizzle the glaze over the nuggets and serve.

Cheesy One-Pan Taco Mix

Cheesy One-Pan Taco Mix

1 lb. ground beef

1 pkg. KRAFT Thick ‘n Creamy Macaroni & Cheese Dinner

1 3/4 cups water

1 pkt. taco seasoning

1/2 cup salsa

1/2 cup whole kernel corn

 
Brown meat in large skillet; drain. Stir in macaroni dinner (noodles) and water. Reduce heat to medium; cover. Cook 5 to 7 minutes or until macaroni is tender.   Add cheese sauce mix (from dinner), taco seasoning, salsa & corn, mix well until dry ingredients are well blended. Reduce heat to low and simmer until heated through, stirring occasionally.  If desired, sprinkle on grated cheese and cover to melt before serving.
Oven Roasted Cauliflower

Oven Roasted Cauliflower

59e84452362840359506b0f616fb1c4c5 cup (up to 6) cauliflower, florets about 1 1/2 inches in diameter (from 1 medium cauliflower)
1⁄4 cup extra-virgin olive oil
1 T. garlic, sliced
2 T. lemon juice
1 tsp. salt
1⁄2 tsp. black pepper
2 T. parmesan cheese, grated
1 chives, Chopped, for garnish

Preheat the oven to 500 degrees F. Place the cauliflower florets in a large sauté pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the sauté/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm

Shrimp & Onion Relish

Shrimp & Onion Relish

1 tablespoon olive oil

2 teaspoons mustard seeds

1 cup finely chopped green onions (including green tops)

12 ounces shelled cooked tiny shrimp, rinsed

Salt and pepper

 

Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste.

Serve over a soufflé or scrambled eggs.

Hawaiian Chicken Sliders

Hawaiian Chicken Sliders

sliders2 large chicken breasts
1/2 C. ketchup
1/3 C. pineapple juice
1/4 C. low sodium soy sauce
1/4 C. honey
2 1/2 tsp. molasses
1/4 tsp. coconut extract
1/2 tsp. minced ginger
1/2 tsp. onion powder
1/2 tsp. garlic powder
Fresh ground pepper to taste
1 T. cold water
1 T. cornstarch
2 T. tomato paste
Glazed pineapple rings
10-12 Hawaiian rolls

Glazed Pineapple
10-12 pineapple rings (fresh or canned)
2 tsp. of brown sugar per ring
1-2 T. of butter

In a bowl, whisk together ketchup, pineapple juice, soy sauce, honey, molasses, coconut extract, ginger, onion powder, garlic powder, and pepper. Place the chicken in the slow cooker. Pour the sauce over the chicken. Cook on low heat for 5-6 hours. Remove chicken and shred with two forks. Set it aside. Strain the sauce from the crock pot with a fine mesh strainer, separating the fat from the liquid. Discard the fat, keep the liquid. Whisk together the cold water and cornstarch in a small sauce pan. Pour into the main sauce. Then whisk in the tomato sauce until everything is combined. Bring the mixture to a boil over medium high heat, stirring often. Reduce and simmer for about 30 seconds, stirring constantly, until thickened. Return the chicken to the slow cooker and pour the sauce over the chicken. Cover and cook on low for another 30 minutes. Split the Hawaiian rolls in half, top with a heaping spoonful of shredded chicken and a ring of glazed pineapple. Enjoy!

Parsnip & Potato Homefries

Parsnip & Potato Homefries

1 lb. Potatoes

1 lb. Parsnips

1/4 C. EVOO

1-2 bunches Scallions, diced

1/2 tsp. Pepper

1 tsp. Paprika

1 tsp. Salt

 

In medium saucepan, bring 2 inches of water to a boil over high heat.  Meanwhile, peel the potatoes and parsnips; cut them into 1/2 inch cubes and add them to the boiling water.  Boil 5-10 minutes, or until tender; drain well.  In a 12 inch skillet over medium heat, warm the oil.  Add onion and cook 3-5 minutes, stirring occasionally.  Add potatoes, parsnips and seasonings.  Cook 5 to 10 minutes over medium high heat, stirring frequently, until vegetables are golden brown.

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors. For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo. Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed. Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa. Tips: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

Yield: 12 Tacos
Serving Size: 1 Taco
Calories: 399
Fat: 11g
Fiber: 5g

Quick “pickle” Garlic Beans

Quick “pickle” Garlic Beans

1/2 lb. French-cut or Whole fresh Green Beans

1 Medium Onion, sliced

4 cloves Garlic, halved

1/4 C. Granulated Sugar

3/4 C. Vinegar

1 C. Vegetable Oil

1/2 tsp. Salt

 

Clean beans; place in casserole dish with onions and garlic.  Sprinkle with sugar and allow to stand for 2-3 hours.  Blend remaining ingredients and pour over beans.  Cover and refrigerate for 24 hours’ drain before serving.

Tomato and Fennel Stew with Big Shrimp

Tomato and Fennel Stew with Big Shrimp

2 T. olive oil
1 c. chopped fresh fennel bulb
1 (28-oz.) can diced tomato with basil, garlic and oregano
1 c. low-sodium chicken broth
1/2 c. dry vermouth or dry white wine
1 lb. jumbo shrimp
1/4 c. chopped flat-leaf parsley, optional
Good-quality salad croutons, optional

Place olive oil in a 4-quart saucepan over medium-high heat. Add fennel and cook, stirring, until it softens, about 2 minutes. Add tomatoes and their liquid, chicken broth and wine, cover pan and bring mixture to a boil. Reduce heat to low and let soup simmer for 10 minutes. Add shrimp and cook until they turn just pink, about 3 minutes. Ladle stew into serving bowls and garnish each serving with chopped parsley and/or croutons, if desired.

Lemon Sponge Cake with Lemon Curd , Creme Fraiche and Blueberries

Lemon Sponge Cake with Lemon Curd , Creme Fraiche and Blueberries

1 (18.5oz) Lemon Cake Mix

1 T. each grated Lemon Zest and Fresh Lemon Juice

1 Egg

Purchased Lemon Curd (or make your own)

1 C. Whipping Cream

2 T. Buttermilk

1 pint Blueberries

 

Prepare crème fraîche: Warm cream in a saucepan.  Stir in room temperature buttermilk.  Cover and let stand 24-48 hours until slightly thickened.  Refrigerate until ready to use.

Prepare Lemon cake mix as directed in a 10″ tube pan adding grated zest, fresh lemon juice and 1 egg.  To serve, cut cake into 1/2 inch slices.  Spoon on lemon curd, crème fraîche and blueberries.

Baked Parmesan Tomatoes

Baked Parmesan Tomatoes

tomatoes4 tomatoes, halved horizontally
1/4 C. freshly grated Parmesan cheese
1 tsp. chopped fresh oregano
1/4 tsp. salt
Freshly ground pepper, to taste
4 tsp. extra-virgin olive oil

Preheat oven to 450° F.Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Yield: 4 Servings
Calories: 91
Fat: 6g
Fiber: 2g

Potage of Babble

Potage of Babble

“To be prepared in the company of others, particularly those who are gregarious by nature.

Pistou: With a mortar and pestle crush several aromatic cloves of garlic.  Add a handful of freshly picked flowering basil.  Let the guest crush the ingredients until a paste forms.  Add olive oil, mix and set aside.

Potage: Purchase ingredients from the most outspoken farmer in the market.  Sauté two aromatic garlic cloves in the very best olive oil.  Add two leeks (cleaned and chopped), two earthy potatoes (peeled and diced) and two handfuls of fresh white beans.  Stir.  Add chicken stock or water to cover.  Bring to a boil.  Cover and simmer.  Turn on the radio, tune into a lively conversation and leave the room.  About 20 minutes later, add salt and pepper and the pistou.  Turn off radio and serve with a crusty loaf and a good wine.

Caution: Will cause excessive chatter.”

secrets

2-3 T. Pesto

2 T. Vegetable Oil
2 Leeks, thinly Sliced
2 Cloves Garlic, minced
2  Medium sized Potatoes, peeled & diced
A handful of White Beans or 1 can of Navy Beans with the liquid
2 C of any Broth ( Beef, Vegetable, Chicken) I use Vegetarian Chicken

Saute Leeks and Garlic in Oil, until soft.  Add Potatoes, Beans and Broth.  Bring to a boil.  Add Sea Salt and Fresh Ground Pepper to taste. Reduce heat and simmer covered for 30 minutes.  Remove from heat and add the Pesto.

 

Itty Bitty Lobster Rolls

Itty Bitty Lobster Rolls

AItty Bittyll purpose flour for dusting
6 frozen Parker House rolls, thawed and each divided into thirds

12 oz. poached lobster meat, diced
3 1/2 T. diced hothouse cucumber
2 1/2 T. mayonnaise
1/2 lemon zested and juiced
2 tsp. thinly sliced chives, plus more for garnish
2 1/2 T. salted butter, melted
salt and pepper to taste

For mini baguettes: Preheat oven to 350°F. Roll each piece of dough into a small, 2”x 1/2” loaf and place onto a parchment lined baking sheet. Bake mini loaves for 12 to 15 minutes or until golden brown and fluffy. Set aside and allow baguettes to cool before slicing in half and assembling. (Tip: The baguettes can be made up to three days ahead of time and kept in an airtight container. They can be warmed in the oven at 200°F for about 10 minutes before using.) For the filling: In a mixing bowl toss together the lobster meat and cucumber. Add the mayonnaise, lemon zest and juice and chives to the lobster mixture and season with salt and pepper. Gently mix together until well combined. To assemble: Split each baguette open and fill with about 2 tsp. of the lobster mixture. Brush the tops of each roll with melted butter and sprinkle with sliced chives. Serve.

Mushroom Linguine

Mushroom Linguine

linguine-su-633515-x8 ounces dried linguine

1 cup fat-skimmed chicken broth or vegetable broth

1/3 cup whipping cream

Sautéed mushrooms

2 tablespoons chopped parsley

Salt and pepper

Finely shredded parmesan cheese

 

In a 5- to 6-quart pan over high heat, bring 3 quarts water to a boil. Add linguine, stir, and cook until barely tender to bite, 7 to 9 minutes. Drain. Add broth and whipping cream to sautéed mushrooms in pan over high heat; stir until mixture is boiling. Add drained pasta and stir until hot. Pour onto a platter or dinner plates. Garnish pasta with parsley, and add salt, pepper, and shredded parmesan cheese to taste.

 

Yield: 4 servings

Calories: 374

Fat: 14g

Fiber: 2.9g

Buttery Bread Knots

Buttery Bread Knots

d5c0b04709987635f781c6d129ae74621½ cups warm water
1 tablespoon sugar
2¼ teaspoons active dry yeast
2¾ cups flour
2 tablespoons olive oil
1 teaspoon salt
3 tablespoons butter melted
1 tablespoon Italian seasoning

In the bowl of a stand mixer fitted with a paddle attachment, combine water, honey, and yeast. Let rest for 10 minutes. Stir in the oil. Add flour and salt and stir until incorporated. Dough should be a little sticky but not wet. If the dough is too wet, add additional flour 1 tablespoon at a time until the dough comes together. Switch out the paddle attachment for a dough hook and knead for 5 minutes. Drizzle a little bit of olive oil into a large bowl. Add the dough and toss to coat in the oil. Cover and place in a warm place for 30-45 minutes or until the dough has risen to double in size. Preheat oven to 400. Roll the dough out into a large rectangular shape on a clean flat surface. Use a pizza cutter to cut into 14-16 even strips. Carefully tie each strip into a knot. Grease a baking sheet and place knots in a single layer on the prepared sheet. Drizzle with melted butter and sprinkle with Italian seasoning. Bake 10-12 minutes until very lightly golden.

Sautéed Mushrooms

Sautéed Mushrooms

1 pound assorted fresh mushrooms

2 tablespoons olive oil

1/3 cup chopped shallots

1 teaspoon dried thyme

Salt and pepper

 

Trim and discard tough or discolored stem ends and any bruised spots or blemishes from mushrooms. (If you’re using shiitakes, remove their entire stems.) For firm mushrooms, wipe dirt off with a damp cloth or rinse thoroughly under cool running water and pat dry. For delicate mushrooms with lots of places for dirt to hide, submerge in a bowl of cool water and gently agitate with your hands to loosen any particles. Drain, rinse thoroughly under running water, and gently pat dry. Slice large, fat mushrooms about 1/4 inch thick; cut thin ones into bite-size pieces; leave small ones whole. Pour olive oil into a 12-inch frying pan or 5- to 6-quart pan over high heat; add mushrooms, shallots, and thyme and stir often until mushrooms are browned, 8 to 10 minutes. Add salt and pepper to taste.

 

Serving Size: ½ cup

Calories: 98

Fat: 7.2g

Fiber: 1.5g

Salami and Cream Cheese Roll-ups

Salami and Cream Cheese Roll-ups

salami

1 pound cream cheese, room temperature

1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)

1/2 green pepper, thinly sliced

Ritz Crackers

 

DSC_8846Rollups2

Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle. Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese. Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner.

 

Beer Battered Asparagus with Lemon Mayo

Beer Battered Asparagus with Lemon Mayo

76e71fdc92d1bde31c6d54778f1ef4061/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon black pepper
1 teaspoon roughly chopped fresh thyme leaves
1/2 teaspoon roughly minced fresh rosemary leaves
Pinch salt

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
1 tablespoon finely grated lemon zest
1 cup beer
1 pound asparagus, trimmed
Vegetable oil, for frying

Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve.

Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven.

Cauliflower with Pine Nuts and Bacon Recipe

Cauliflower with Pine Nuts and Bacon Recipe

1 cauliflower head, cut into florets

1/4 cup pine nuts

1/4 pound bacon or pancetta, cut into batons

4-5 garlic cloves, sliced thin

1-2 teaspoons dried oregano

1-2 teaspoons red pepper flakes

Salt and black pepper to taste

Lemon juice to taste

cauliflower-pine-nuts-bacon

Bring a large pot of salted water to a boil and cook the cauliflower for 5 minutes. Drain and set aside. While the water is heating, toast the pine nuts in a dry sauté pan until lightly browned. Keep an eye on them, as pine nuts go from toasted to burnt quickly. Set the pine nuts aside when they are toasted. Add the bacon to the pan and fry gently over medium heat until crispy. Remove the bacon and set aside with the pine nuts. Sauté the garlic for 1 minute on medium-high heat, then add the cauliflower, pine nuts, bacon, oregano and red pepper flakes. Toss to combine and sauté for 3-4 minutes, stirring often. Do not let the garlic burn. Turn off the heat and add salt and lemon juice to taste.

Coconut Cream Fruit Dip

Coconut Cream Fruit Dip

coconut cream fruit dip4 oz. cream cheese

1/2 (15oz.) can Cream of Coconut (Not coconut milk! Find this in the aisle with the margarita mix & other mixers.)

1/2 (8oz.) tub Cool Whip

 

Whip the cream cheese with the cream of coconut with paddle attachment in a stand mixer until all lumps are gone. Remove paddle, & fold in cool whip. Serve with fruit or graham crackers. *Some readers have found beating the cream cheese first, then adding the cream of coconut helps to keep the lumps out. You can also try softening the cream cheese, using the whisk attachment, or using a hand mixer if lumps become a problem.

 

 

Lemon Fluff

Lemon Fluff

fluff1 box Lemon Jell-O (3 Ounces)

1-¾ cup Very Hot Water

¼ cups Lemon Juice

1 cup Sugar

Lemon Zest, optional

1 can Evaporated Milk (12 Ounces), Chilled

2-½ cups Vanilla Wafers, Crushed

 

Combine the Jell-O, hot water, lemon juice, lemon zest (if using) and sugar in a mixing bowl and stir until Jell-O is dissolved. Chill till partially set, about 1 hour. Just before Jell-O is set, pour the chilled evaporated milk into a large mixing bowl and whip until stiff peaks form. Fold together with Jell-O mixture. Pour 2 cups of vanilla wafer crumbs into the bottom of a 13 x 9 inch pan. Top with Jell-O mixture, then sprinkle with remaining vanilla wafer crumbs. Chill until set; a minimum of two hours, but best if allowed to chill at least 4 hours.

Blackberry Pie Bars

Blackberry Pie Bars

pie barCrust:

1 1/2 Cups – All-Purpose Flour

3/4 Cup – Sugar

1/8 Teaspoon – Salt

3/4 Cup (1 1/2 Sticks) – Unsalted Butter, Very Cold, Cut Into Small Cubes

 

Filling:

2 Large Eggs

1 Cup Sugar

1/2 Cup Sour Cream

1/4 Cup Plus 2 Tablespoons All-Purpose Flour

Pinch of Salt

16 Ounces Fresh Blackberries

Preheat oven to 350 degrees. Line an 8X8 baking pan with aluminum foil, allowing the foil to extend a couple of inches on two opposing side. Spray with nonstick cooking spray. Make the crust by adding to the bowl of a food processor the flour, sugar and salt. Pulse for about 30 seconds to combine ingredients. Add the cubed cold butter and pulse until the butter pieces are about the size of peas. Remove 3/4 cup of the mixture to use as a topping and set aside until needed. Pour the rest of the crumb mixture into prepared pan and press into pan. Bake for 12-15 minutes or until the edges begin to turn golden. Cool completely. Make the filling by mixing together, in a medium bowl, the eggs, sugar, sour cream, flour and salt until well combined. Spread the berries in a single layer on the cooled crust. Spoon the filling batter over the berries. Evenly spread the reserved crumb mixture on top of the filling. Bake for 45-55 minutes, or until the filling is just beginning to turn golden and is set. Cool bars completely on a baking rack then refrigerate if desired.

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing

avocilantro3/4 cup low-fat buttermilk

1 small jalapeno, seeds removed, leave them in if you want it spicy

1/4 cup of fresh cilantro

1 medium haas avocado

1 clove garlic

2 T. chopped scallion

juice of 1 lime

1/8 tsp. cumin

1/4 tsp. fresh ground pepper

1/2 tsp. kosher salt

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Yield: 6 servings

Calories: 65

Fat: 4.8g

Fiber: 2.2g

Microwave Potato Chips

Microwave Potato Chips

potatochipsfinal

1 1/3 pounds Yukon Gold or red potatoes, unpeeled, scrubbed

2 teaspoons or so of extra-virgin olive oil

1/2 teaspoon salt

Cooking spray

Slice potatoes into 1/8-inch rounds for thicker potato chips. For thinner ones, use a mandolin to cut very thin slices. Toss slices in a medium bowl with oil and salt to coat evenly.  Coat a large microwave-proof plate with cooking spray. Arrange some potato slices in a single layer on the plate. Microwave, uncovered, on High until some slices start to brown, 2 to 3 minutes (depending upon potato thickness and microwave power). Turn slices over (they will be hot, so take care with your fingers) and continue microwaving until they start to crisp and brown around the edges, about 35 seconds for very thin potato slices to 2 to 4 minutes for thicker slices. Check frequently and rearrange slices as needed to prevent scorching. Transfer chips to another plate and allow to cool completely. (They will crisp up more as they cool.) Repeat process with remaining slices.

Storage: Store in an airtight container for up to 3 days.

(makes 4 servings, 12-14 chips each)

Per serving: 141 calories; 2 g fat (0 g saturated; 2 g monosaturated); 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 2 g fiber; 291 mg sodium; 807 mg potassium. Nutrition bonus: Potassium (27 percent daily value)

High-Protein Chocolate-Chip Raspberry Pancakes

High-Protein Chocolate-Chip Raspberry Pancakes

 

1½ cups nonfat cottage cheese

4 eggs, lightly beaten

¼ tsp. vanilla extract

1 tsp. orange zest (optional)

1 T. sugar

½ cup whole wheat pastry flour

2 T. chocolate chips

Nonstick cooking spray

1½ cups raspberries, fresh or frozen

 

In a food processor, blend cottage cheese, eggs, vanilla extract, orange zest, if using, and sugar until smooth. Add whole wheat pastry flour and chocolate chips and pulse 2–3 times or until flour is just incorporated (don’t over mix). Spray a large nonstick skillet with cooking spray and heat over medium heat. When pan is hot enough, pour pancake batter in ¼-cup servings. When pancakes start to bubble, scatter raspberries over top, and flip to cook the other side, about 1 minute.

 

Makes 4 servings (about four small pancakes per person)

Per serving: 261 calories, 20 g protein, 26 g carbohydrate, 8 g fat (4 g saturated fat), 172 mg cholesterol, 410 mg sodium, 5 g fiber, 9 g sugar. Calories from fat: 28%.

Baked Vidalia Onion Dip

Baked Vidalia Onion Dip

2BakedVidaliaOnionDip7459 medium Vidalia Onions, chopped (about 2 cups)
2 C. shredded Swiss Cheese
2 C. Mayonnaise
¼ tsp. Paprika
Tortilla or Corn Chips for serving

Preheat oven to 375. Add onions, cheese and mayonnaise to a large bowl and stir to combine well. Transfer to a 2 quart glass or ceramic baking dish; sprinkle the paprika on top. Bake until golden brown and bubbling, 22-25 minutes. Serve with chips. You can season the mayo mixture as desired, although it may mask the sweetness of the onions. Try garlic, Worcestershire sauce, seasoning salt, etc. For a little crunch, stir in some diced water chestnuts before baking.

Braised Chicken with Preserved Lemon and Olives

Braised Chicken with Preserved Lemon and Olives

lemoncoq2 sprigs thyme

1 bay leaf

10 peppercorns

Small handful of parsley leaves, chopped, plus a few stems

6 skin-on chicken legs (drumstick and thigh), patted dry

Salt and freshly ground black pepper

Olive oil

2 heads garlic, cloves separated and peeled

3 tablespoons unsalted butter

2 tablespoons flour

3 cups white wine

2 cups chicken stock or broth

16 Cerignola olives (Picholine olives or other green brine-cured olive can be used)

2 small preserved lemons, cut into â…›-inch thick rounds

Roasted potatoes, boiled egg noodles or toasted slices of country bread rubbed with garlic and oil (optional)

 

Make an herb sachet: Lay the thyme, bay leaf, peppercorns and parsley stems on a piece of cheesecloth or in a tea bag. Tie or seal it up. Season the chicken generously with salt and pepper. Set a wide, heavy braising pan or Dutch oven over medium-high heat. When hot, add just enough oil to coat the bottom of the pan, about 1½ tablespoons. Cook half the chicken, skin-side down, without moving, until brown, about 2 to 3 minutes. Turn and brown the other side. Transfer to a plate. Add more oil as needed. Brown the remaining chicken and transfer to the plate. Add the garlic cloves to the pan and sauté until golden brown, 1 to 2 minutes. Transfer the garlic to a bowl. Add 2 tablespoons of the butter and the flour to the pan and whisk over low heat until golden brown, about 1 minute. Add the wine and bring it to a boil, scraping the pan with a wooden spoon to pull up the brown bits, until reduced by one-third. Add the stock, browned garlic cloves, olives and herb sachet to the pan. Tuck the chicken, skin-side up, into the sauce. Bring to a boil, then simmer, covered, for 35 minutes. Preheat the oven to 425°F. Transfer the chicken to a large baking sheet along with the preserved lemon slices. Use a slotted spoon to transfer the garlic and olives to a bowl. Discard the sachet. If you choose, strain the sauce and return it to the braising pan. Boil the sauce until it thickens, skimming the top from time to time. Whisk in the remaining 1 tablespoon butter and season to taste with salt and pepper. While the sauce reduces, put the chicken and lemons in the oven to brown, about 20 minutes for the chicken, and 25 for the lemons. Transfer the garlic, olives, and browned chicken back into the reduced sauce. Place the preserved lemon slices on the chicken. Sprinkle with some chopped parsley. Serve with egg noodles or roasted potatoes, or on a toasted slice of country bread rubbed with garlic and oil.

 

Spice up Canned Soup

Spice up Canned Soup

1. Greens: A handful of leafy greens like frozen spinach, thinly sliced chopped kale or bagged arugula add color, nutrition and a fresh flavor.
2. Acid: A little acid from lemon juice, vinegar, crème fraîche or pickles brighten up even the dullest soup.
3. herbs or spices: Leafy herbs like parsley or cilantro, or spices like toasted cumin or smoked paprika add a ton of flavor with very little work.
4. Meat: Anything from leftover grilled chicken breast to crumbled bacon or sausage can bulk up soups.
5. : Add a sliced hardboiled egg, a soft poached egg, or drizzle a scrambled egg into simmering broth for an egg-drop-style soup.
6. Grains: Leftover cooked grains make for a nice textural contrast.
7. Cooked potato: Ladling hot soup over a baked potato, a roasted sweet potato or leftover mashed potatoes makes for a filling meal.
8. Caramelized onion or shallot: Stirred in or added as a garnish, crispy caramelized onions add a blast of flavor.
9. Grated cheese: Try adding a handful of finely grated Parmesan or a sprinkle of sharp cheddar.
10. Bread: Go simple with a few crunchy croutons or all the way with a cheesy, toasted-bread top.

Beef Stew with Turnips

Beef Stew with Turnips

1/img21l4 cup olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine such as Cabernet Sauvignon or Côtes-du-Rhône
3 cups beef or veal broth
1 Tbs. tomato paste
4 turnips or 15 baby turnips, peeled and larger ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and freshly ground pepper, to taste

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside. Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours. Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.