Ingredients

• 2 cups baby carrots
• 2 medium white turnips, (8 ounces total), peeled and cut into 3/4-inch-wide wedges
• 2 1/4 pounds boneless pork shoulder, (picnic or Boston-butt), trimmed and cut into 1 1/2-inch chunks
• 1 bunch scallions, sliced, white and green parts separated
• 1 14-ounce can reduced-sodium chicken broth
• 1/2 cup water
• 1/4 cup reduced-sodium soy sauce
• 3 tablespoons medium or dry sherry, (see Ingredient Note)
• 4 teaspoons brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon rice vinegar
• 2-4 teaspoons Chinese chile-garlic sauce
• 4 cloves garlic, minced
• 1 star anise pod, or 1 teaspoon aniseed
• 1 cinnamon stick
• 4 teaspoons cornstarch mixed with 2 tablespoons water
• 2 tablespoons toasted sesame seeds, (see Ingredient Note) for garnish

Directions

1. Place carrots and turnips in the bottom and up the sides of a 4-quart or larger slow cooker. Top with pork and scallion whites. Bring broth, water, soy sauce, sherry, brown sugar, ginger, vinegar, chile-garlic sauce to taste and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the pork and vegetables. Nestle star anise pod (or aniseed) and cinnamon stick into the stew. Cover and cook until the pork and vegetables are tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.
2. Discard the star anise pod and cinnamon stick. Skim or blot any visible fat from the surface of the stew. Add the cornstarch mixture, cover and cook on high, stirring 2 or 3 times, until slightly thickened, 10 to 15 minutes. Serve sprinkled with scallion greens and sesame seeds.

Sesame seeds can be purchased already toasted. If you can't find them, toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Ingredients

• 2 c Chick peas — cooked & mashed, about 3/4 cup dry -may substitute pinto,kidney or adzuki beans
• 1 1/2 c Carrots -- 1/4″ pieces
• 1 1/2 c Celery -- 1/4″ pieces
• 1 1/2 c Parsnips -- 1/4 “ pieces-OR-
• 1 1/2 c -Turnips, white — small 1/4″ pieces
• 1/8 ts Cinnamon
• 2 ea Vegetable bouillon cubes up to 3
• 2 tb Tamari soy sauce -- up to 3 tb
• 1 t Sea salt
• 1/4 ts Sea kelp
• 1/8 ts Cayenne pepper -- or less
• 2 c Onion -- finely chopped
• 6 c Bread cubes -- 1/2″ squares
• 1 1/2 c Nuts — or seeds,partially ground, up to 2 cups raw pecans,almonds,filbert or sunflower seeds taste best
• 3/4 c Parsley -- chopped, up to 1 c
• 3/4 c Buckwheat flour — or amaranth flour
• 1/4 c Arrowroot powder or soy flour or chick pea flour
• 2 ea Garlic cloves — pressed, up to 4, optional

Directions

1. Soak the chickpeas overnight and cook until tender.
2. Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F.
3. Oil a 9”x13″ low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3″ high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf.

Looks terrific and taste delicious with Vegetarian Gravy or Mushroom Gravy.

Keeps 5-7 days refrigerated or may be frozen.

SERVES:4-6

Ingredients

• 4 md Turnips; peeled and sliced paper thin
• 1 md Yellow onion peeled and finely sliced
• 4 tb Melted butter
• 1/2 c Whipping cream
• 4 Anchovy fillets finely chopped
• 1/4 ts Nutmeg - preferably freshly ground
• 1/4 ts Freshly ground pepper
• 1/2 c Crumbled Roquefort, Stilton or other blue cheese

Directions

1. PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish. 
2. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes.
3. If the gratin is golden brown, it’s ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature.

Ingredients

• 1 lb Turnip greens
• 1 T Chopped shallots
• 1/2 T Olive oil
• 1 c Cream
• 2 Peppercorns
• 1/4 c White wine
• 3 oz Finely grated Parmesan -cheese
• Salt and pepper to taste

1. Blanch turnip greens, then submerge in ice water and drain. Lightly sauté shallots in olive oil. Add cream, peppercorns and white wine. Reduce by half and strain. Place blanched turnip greens in food processor. While pureeing add cream mixture. Add cheese, salt, and pepper.

Ingredients

• 4 Medium-sized white turnips
• 1 lg Onion
• 3 tb Butter
• Salt and pepper
• 3 sl Bread
• 2 Egg yolks
• 1/2 c Cream
• Parsley

Directions

• Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
• Simmer the soup for a half hour and puree’ it. Reheat over low heat. Stir in the egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley.

Ingredients

• 1/2 c Mayonnaise
• 3 T Sour cream
• 2 ts Tarragon vinegar
• 1 ts Prepared mustard
• 1 ts Sugar
• Dash of salt
• 1/4 ts Celery seed
• 1/4 ts Pepper
• 1 ts Chopped fresh dill or 1/2 teaspoon dried dill
• 1 lb White turnip, peeled and shredded (4 cups)

Directions

1. In a large bowl, stir together the mayonnaise, sour cream, tarragon vinegar, mustard, sugar, salt, celery seed, pepper, dill, and turnip. Mix well and refrigerate until needed.

Jordon is a huge turnip and coleslaw fan so I thought I would add this to the blog to satisfy you turnip lovers out there.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Roast a Turkey
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe
• Pumpkin Pie Recipe
• Pumpkin Pie Dip Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!
Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.

Ingredients

• 1 package (16 ounces) uncooked bowtie pasta
• 4 cups of milk
• 2 cloves of garlic, peeled and smashed
• 1/4 cup (1/2 stick) plus 3 tablespoons of butter, divided
• 5 tablespoons all-purpose flour
• 1 pound Gouda cheese, shredded
• 1 teaspoon dry mustard
• 1/8 teaspoon smoked paprika or paprika
• Salt & Pepper
• 1 head cauliflower, cut into florets
• 1 cup panko bread crumbs

Directions

1. Cook pasta according to package directions or until almost tender.  Drain pasta, reserving pasta water; keep warm.  Return water to a boil.
2. Bring milk and garlic to a boil in a small saucepan.  Reduce heat; keep warm.  Discard garlic.
3. Melt 1/4 cup butter in large saucepan over medium heat; whisk in flour.  Cook 1 minute, whisking constantly.  Gradually add milk, whisking after each addition.  Bring to a boil.  Reduce heat; cook and stir 10 minutes until thickened.  Remove from heat.
4. Add cheese, mustard and paprika to sauce; whisk until melted.  Season with salt and pepper.  Keep warm.
5. Preheat broiler.  Add cauliflower to boiling pasta water.  Cook 3 to 5 minutes or just until tender; drain.  Toss pasta and cauliflower with sauce.  Spoon pasta mixture into 6 to 8 ramekins or 13x9-inch baking dish.
6. Melt remaining 3 tablespoons butter in a small saucepan over medium heat.  Add panko; stir just until moistened.  Sprinkle panko mixture over pasta mixture.  Broil 2 minutes or until golden brown.

Source: 3 in 1 Vegetarian Cookbook

Peas and Thank You is a website and Vegetarian cookbook by Sara Matheny which features innovative recipes that are designed to appeal to the entire family, whether they are vegetarian or not.  Recipes like Tortilla Soup, Chickpea Curry Salad, or vegetarian Italian Wedding Soup.  They all look good.  You can purchase the cookbook via Amazon.com.

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• How to Cook a Thanksgiving Dinner

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags. Happy Thanksgiving everyone!

I've searched the archives and found a bunch of Thanksgiving related links for you as you prepare for a house of in-laws that you didn't really want coming over anyways but now you have to cook for. While I can't take your in-laws off of your hands, I can make it a little easier for you with some recipes and tips posted here. Hope this helps!

Tips

• How to make gravy without the lumps
• How to Choose a Turkey
• How to Deep Fry a Turkey
• How to Know When Your Turkey is Done
• How to Stuff a Turkey
• Thanksgiving on a Budget
• The Vancouver Sun has a great Thanksgiving 101
• How to Cook a Thanksgiving Dinner
• Testing out the Canadian Living Thanksgiving Dinner
• Three alternative Thanksgiving dishes

Recipes

• 101 Cookbooks has a wide section of unique Thanksgiving recipes
• Two Layer Pumpkin Cheesecake Recipe
• Creamed Turnip Recipe
• Roasted Thanksgiving Turkey Recipe
• Sautéed Green Beans Recipe
• Holiday Mashed Potato Recipe
• Herb Roasted Turkey Recipe
• Traditional Stuffing Recipe
• Turkey Gravy Recipe
• Creamed Turnip Recipe
• Cranberry Salsa Recipe
• Turkey Chili Recipe

You can also explore The Cooking Blog deeper by browsing the Thanksgiving, turkey, and holiday tags.  Also over at our cabin blog, there are some great ideas for Thanksgiving at the lake.  Happy Thanksgiving everyone!

Ingredients

• 1 large turnip, peeled and diced
• 2 tablespoons white sugar
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• salt and ground black pepper to taste

Directions

1. Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
2. Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
3. Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Ingredients

• 2 pounds orange turnip
• 3 tablespoons butter
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash garlic powder 1/2 pound bacon - cooked and crumbled
• 2 tablespoons rendered bacon fat

Directions:

1. Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
2. In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
3. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon.
4. Stir and heat to the desired temperature before serving.

Keith Law has some excellent cooking tips.

Salt. The food police have everyone running scared of good old sodium chloride, but it’s incredibly important from a culinary perspective as a flavor in and of itself and as a flavor enhancer. Salt intensifies other flavors in every dish by hitting the fifth taste known as umami; without salt, most foods will taste bland, flat, or even stale. Salting foods early in the process allows you to use less salt in total because you can often infuse your foods with salt by dissolving salt in the cooking liquid. Pasta water should always be heavily salted, and the cooking liquids for small grains like rice, barley, or quinoa should also have salt. Seasoning the exterior of meats helps prepare the surface for the Maillard reaction that occurs during the application of direct heat on a grill or on a stovetop pan, producing that brown crust that, for me, is the #1 argument against vegetarianism. I prefer kosher salt for most applications because it doesn’t dissolve too quickly and is easily pinched due to the coarse grain size, but I use table salt for baking because kosher salt will not integrate evenly in most doughs and batters.

• 1 1/2 lb Turnips, peeled and thinly sliced
• 2 ts Butter
• 1 Onion, thinly sliced
• 2/3 c Chopped celery
• 2 ts Flour
• 1 c Milk
• 1/2 c Grated sharp cheese salt and pepper to taste
• 3 ts Bread crumbs

Cook turnips in boiling, salted water to cover until just tender. Drain, Saute in butter the onion, green pepper, and celery until tender. Sprinkle with flour and cook 1 minutes. Add milk and stir until thickened. Stir in cheese, salt and pepper. Combine cheese sauce with turnips, place in baking dish and top with crumbs. Brown under broiler. May be prepared ahead and placed under broiler just before serving.

Technorati Tags : turnip, recipe, casserole

• 2 teaspoons olive oil
• 1 small onion, grated
• 2 cloves crushed garlic
• 2 carrots, shredded
• 1 small summer squash, shredded
• 1 small zucchini, shredded
• 1 1/2 cups rolled oats
• 1/4 cup shredded Cheddar cheese
• 1 egg, beaten
• 1 tablespoon soy sauce
• 1 1/2 cups all-purpose flour

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Technorati Tags : recipe, veggie, burger, vegetarian

• 3 ea Med Bananas, green tip, peel
• 1 ea Onion, halved, thinly sliced
• 1 ea Apple, tart, peeled, cored,
• 1 1/2 t  Lemon peel, grated
• 1 t  Coriander
• 1/8 t  Red pepper, ground
• 1 cn Kidney beans, undrained, 
• 1 c  Yogurt, nonfat
• 3 c  Hot cooked rice
• 3 ea Green onions, thinly sliced
• 1/4 c  Peanuts, chopped
• 3 t  Margarine, divided
• 2 ea Lg Garlic, cloves, pressed
• 1 1/2 t  Curry powder
• 1 t  Ginger, ground
• 1/8 t  Tumeric
• 1 cn Black-eyed peas, drained
• 1/3 c  Raisins
• 3 ea Hard-cooked eggs, halved,
• 6 ea Radishes, thinly sliced
• 1/2 c  Cilantro, chopped
• Cut bananas in half crosswise, then lengthwise to make 12 pieces.

Saute in non-stick skillet with 2 tsp margarine until lightly browned. Remove to plate.  Add 1 tsp margarine to skillet. Saute onion, garlic, and apple until soft.  Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper. Stir into onion mixture.  Add black-eyed peas, undrained kidney beans and raisins. Cover; simmer 5 minutes. Remove from heat, stir in yogurt.   Place egg halves on rice. Surround with sauteed bananas. Spoon curry over. Top with radishes, green onion, cilantro and peanuts.  Serves 6

Technorati Tags : curry, vegetable, caribbean, recipe

serves 8-10

I love its thickness but make it as thin as you wish by adding extra water. For variety use yellow peas instead of green.

Ingredients:

• 3 cups dry split peas
• 7 cups of water or more as needed
• 1 bay leaf
• 1 teaspoon dry mustard
• 2 cups minced onions (about 2)
• 4 to 5 medium garlic cloves, crushed
• 3 stalks celery, minced
• 3 medium carrots, sliced or diced
• 3-5 small potatoes, sliced and cut like french fries
• Lots of freshly ground black pepper
• 3-4 tablespoons red wine or balsamic vinegar
• l ripe tomato diced
• Lots of chopped cilantro or parsley

1. Place split peas, water, bay leaf and mustard in a heavy pot. Bring to a boil,lower heat as much as possible, and simmer, partially covered for about 20 minutes.
2. Add onions, garlic, celery, carrots, and potatos. Partially cover, and leave it to simmer gently for about 40 minutes more with occasional stirring. Add more water if it looks too thick.
3. Add black pepper and vinegar to taste and serve topped with diced tomatoes and minced cilantro/parsley or just mix the tomatoes and cilantro into the soup.

Technorati Tags : vegan, vegetarian, soup, recipe