Garlic Turnip Mash

turnipsI joined a winter CSA with my neighbor, and our first share was full of root vegetables. When I woke up this morning, I had the crazy idea to try and see if I could make turnip mash act like potato mash. This is what I did:

1. Wash and peel turnips, and then cube them.

2. Bring water to a boil in a small pot, add turnips, and boil for about 20 minutes or until tender enough to mash.

3. Drain water, add a slice of butter and salt and pepper to taste, and mash turnips like you would potatoes.

4. Dice two garlic cloves, and on the stove top melt a little butter in a pan and brown the garlic. Add mixture to the turnip mash.

5. In the same pan (that you just cooked the garlic in), add the turnips and cook on medium heat for about 10-15 minutes. Turn occasionally so the turnips start to brown on all sides.

6. Serve hot, along with scrambled eggs for a breakfast or brunch that’s slightly healthier than if you used potatoes. I added a dusting of parmesan for flavor.

breakfast

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Warm Eggs and Kale

I’m pretty sure I’ve posted some iteration of this before, but just in case: warm kale + eggs = major yum factor.

To prepare the kale, add a little olive oil to a warming pan, wash the kale thoroughly, and break it apart in bite-size pieces right into the pan. Saute and add a pinch each of cracked pepper and sea salt (cover if you’re in a rush).

To prepare the eggs, do that stove-top-poaching-thing I feel like I’m always talking about: set out as if to fry the eggs, don’t break the yolks, add a little water, and cover. Cook till eggs are desired consistency (I like my yolk to run a little for this — there’s not really anything like the perfect bite of warm kale and just-right-runny egg yolk).

Eat this for any meal of the day. I’m currently eating it, and am in heaven (the red stuff on top is leftover pickled onion from takeout the other night).

Healthy Brunch

This week has been completely nuts, and I decided to treat myself to a thoughtfully cooked brunch, to fuel my busy weekend:

Kale: In a frying pan, saute chopped red onions and minced garlic in butter till slightly brown, add kale, and cook till kale is bright green and wilted.

Eggs: A friend taught me a while back how to cheat in the poaching eggs department. You make out as if to fry them over medium heat — being careful to keep the yolks whole — add a little bit of water to the pan, and cover. Keep an eye out, as you want to make sure the yolk stays a little runny (which makes eating them over warm kale pretty awesome). I added minced jalapeno for a little spice.

Lentils: In medium pot, add 2 TB of olive oil, 1 chopped medium onion, 3 cloves minced garlic, 4 cups chicken broth, and 1 bag Goya red lentils (note: you get quite a few servings from this). I crumbled some feta on top for some added flavor.

Kind of Like Poached Eggs

This picture’s from the old blog, but I kind of love it. And it’s also a good one of my new favorite way of cooking eggs. It’s kind of like a lazy man’s poached egg. I’m sure it has a real name.

Throw the eggs into a buttered pan at medium heat without breaking the yolks. Add a few tablespoons of water, and cover. You’ll see the surface of the egg cook into a sort of film. Treat it like a poached egg — cook until it’s hard(ish) on the outside and soft in the middle.

Served over home fries with thick-cut bacon and toasted Udi’s gluten-free bread.

a city girl’s back

I used to blog at acitygirleatsdinner.blogspot.com and then got distracted by my knitwear company.

I recently started taking photos of food again, and have been flirting with restarting my blog. Only I prefer WordPress to Blogger (sorry, Google! I love so much of everything else you do!).

This was this morning’s brunch table. I’m visiting a friend who also eats gluten-free. She made the most amazing gluten-free bread with an almond-flour base, and I made a tomato, basil, and aged cheddar frittata.

Red Flannel Hash

This past saturday, I tried out a dish I had and fell in love with a while back at Brooklyn Label: red flannel hash. I started by boiling the beets.

RF 1

And simultaneously diced and pan-fried the potatoes (which I would later discover were a little underdone — note to self for next time).

RF 2

In a separate pot, I sauteed some onions for a minute and added the beets and potatoes. It might have made sense to consult a recipe at this point, but most of the time I’d just rather see what happens… I added some fried eggs on top, and immediately vowed to learn how to poach eggs.

RF 3
I added a little mixed greens and avocado and a side of bacon. Not bad.
RF 4