Spicy Carrot Turnip Ginger Soup

This week’s CSA was full of yummy root vegetables again, and I decided to see how turnips would work out in a carrot ginger soup. Here’s what I did:

1. Warm a large pot over medium heat, and melt about a tablespoon of coconut oil. Add minced ginger, minced garlic, and diced onions.

2. Add chopped carrots and turnips.

pot full of vegetables

3. Let it cook for a bit on medium heat, till the edges of everything soften a little. Add celery and cook for 5 minutes or so more.

4. Add 3 cups of chicken stock and bring to a boil.

6. Mince and add 1/3 of a jalapeño (because this one was so hot!!), salt, and pepper.

7. Simmer for about 2 hours.

8. Mash.

I just sampled it, and think it’s tastier than any other carrot-based soup I’ve made to date. I think I might be pro-turnip for soups.


Ingredients: 5 carrots, 4 stalks celery, 4 turnips, coconut oil, ginger, 5 cloves garlic, jalapeño, 1 yellow onion, chicken stock, salt pepper

turnips carrots


Broccoli and Cauliflower Soup

I’ve been on a pretty big soup kick these last few weeks, and I realized that it might be worth expanding my soup repertoire beyond lentil or carrot and ginger. So I got some broccoli and threw some other things in the pot. Not bad for a first try! I might just add some more salt next time. Here’s what I did:

  1. Heat a tablespoon-ish of olive boil in a big pot over medium heat, and add chopped onions and garlic. Once the onions and garlic start to have that wonderful smell they get when they’re starting to cook, add the celery and some salt and pepper.
  2. Once the celery starts to soften, cube the potatoes and add them to the pot.
  3. Once the potatoes start to soften around the edges, chop up and add a head of broccoli and cauliflower each. I just chopped everything up — crowns, stems, and all (not the cauliflower leaves, though!) and tossed ’em in.
  4. Cook for a few minutes, till the broccoli starts to get a little more green the way it does.
  5. Add 4 cups or so of chicken stock — enough to almost cover the contents of the pot, and add a bay leaf or two.
  6. Bring to a boil, stir frequently, and let simmer for 2 hours, or until contents of the pot have cooked down.
  7. You can boil, food process, emulsify, or mash this soup to serve. I’m cuisinart-less these days, so have taken to mashing and serving up thick, hearty soups. I rather like them this way.
  8. Add salt to taste.

Ingredients: broccoli, cauliflower (one of each), 2 medium-large potatoes, 3-4 stalks celery, 3 cloves garlic, olive oil, chicken stock, bay leaves, salt, pepper

I served this soup for lunch today, which I garnished with jalapeño and a dollop of goat cheese and shared with a friend. (Yesterday I tried it with some Greek yogurt and cheddar…you might also try a little bacon and avocado. Yum!)


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.


Coconut Lime Basil Chicken

I’ve been busy cooking up new recipes for the last few months, but haven’t blogged that much. I have good reason, though! I was supposed to be in Berlin for June, and housesitting in July, but instead spent the better part of the last two months recuperating from an inner ear illness that I would never wish on anyone. BUT, one of good things to come out of getting sick was a visit to a nutritionist that led me to explore even more with food.

Tonight, I baked half a chicken. I’ve officially been dubbed “the half chicken lady” by a butcher at The Meat Hook, and have indeed been getting my fair share of half chickens. Once or twice a week, I stop in there to grab some poultry and either beef or sausage.

Follow these instructions and you’ll be glad you did:

  1. Cut and toss potatoes and onion in 1 generous TB of coconut oil
  2. Coat chicken in another TB of coconut oil
  3. Set chicken into pan or dish, and cover with lime juice, lime slices, and fresh basil leaves
  4. Add about 1/2″ of water to the pan or dish (I used to use chicken stock, but tried this once and it’s cheaper)
  5. Bake to desired tenderness, being careful to baste every 15 minutes or so, at 375 degrees. (Depending on the size of the chicken, I usually bake mine for 2 hours, give or take, till it’s golden brown and the meat falls off the bone.)

I usually mash the potatoes and onions afterward, or cook them further on the stove top to brown them up a bit.

Gluten-free Flour Can Work Like Real Flour in Sauce!

When I’m having a particularly annoying day, I like to slow-cook something delicious. So after getting some particularly annoying news today, I decided to make some chicken paprikash for a late lunch while I finished up some work.

The dish was, hands down, Oma’s favorite. The only catch is, it calls for a few teaspoons of flour — enough gluten to make anyone with a sensitivity feel it hours later. I’ve made the dish a dozen or so times since I’ve been gluten-free, and each time have had to apologize for the grittiness of the sauce, and the way the sour cream curdles as a result of using a flour substitute. Not today! I used Bob’s Red Mill garbanzo bean flour and it worked! I actually created a true gravy-like sauce for the first time since I’ve been a gluten-free eater?!

I wish the picture was more appetizing (and I should add that I normally serve chicken paprikash over mashed potatoes or rice, not kale as pictured here), but you can get a sense for the smooth texture, which isn’t easy to achieve with your usual gluten-free flour substitute.

I followed the recipe for “chicken paprika” from my mom’s old Joy of Cooking (1975). I don’t know why Oma pronounced it “paprikash,” instead, but… it sure does the trick. This warm, hearty (not low calorie!) mid-day dish just put a smile on this city girl’s face.

Veggie Bliss

This post reveals exactly why I started this blog: sometimes I eat the most random stuff (especially when I’m running out of groceries), and I want to be able to remember the concoctions when they work! I didn’t get a picture until I was almost finished, as I wasn’t convinced it would be a winner, so my apologies for the somewhat messy plating (or lack thereof). Here’s what I did: sautéed some minced garlic and onion in olive oil, added leaves of kale, quarter wheels of zucchini, and shredded brussells sprouts (in that order), and cooked until the kale started to brown. I added a drizzle of rice vinegar, small handful of cilantro, and a few halved (raw, unsalted) almonds at the end and cooked for another thirty seconds. I also added some crumbled feta on top to serve. It was shockingly flavorful, and I will definitely be using it as a veggie side in the future.


Last night, I met up with a friend to discuss the details of a forthcoming project, and much to my delight, he made me dinner. The salmon was pan-fried to perfection. The kale was sauteed with a handful of garlic. Potatoes were tossed in olive oil, rosemary, and garlic, and oven baked. Paired with a Manhattan = delicious.