Month: February 2014
These over sized radishes as best describe by my mother often go overlooked.
I myself have never given them a shot until I got sick of eating sweet potatoes and squashes as part of our Paleo diet. I needed something with a different taste to keep things interesting on our dinner plate. While talking to my mom about random things she had mentioned how she saw these over sized radish things at the market and she didn’t know what they were called. I had no idea what she was talking about so I did a bit of research. Turns out they were turnips! Having never even considered them as something to eat, I went on trusty Google to find out what these bad boys taste like to figure out what best to pair them with. The descriptions I came across ranged from strong potato like texture with a hint of radish to feet believe it or not! As terrifying as the whole feet description I came across was, I decided to pick them up on my next trip to the market and give them a shot.
Let me tell you… they do not taste like feet! At least not how mine turned out. In my opinion they are in fact potato-like in terms of texture. For the taste portion, I found it to be a mix of potato with a hint of horseradish as it does have a bit of a strong taste (in a good way). That being said…this mix of tastes went perfectly with some slow cooked pork tenderloin I made!!
How I made them…careful it is very hard lol
I peeled and cut the turnips into wedges, drizzled them with olive oil (1 1/2 Tbsp), seasoned them with seasoning salt, garlic powder and paprika and baked for about 40 mins at 400F (turning them half way through).
I then whipped up a spicy garlic mustard sauce with some garlic for dipping and voila! Turnip “fries” !
These guys will no longer go unnoticed at the market by me. They add such a great burst of flavor and are super easy to make!
If you think the flavor is too much, add in some sweet potato wedges into the mix to have some sweet bits as well 🙂
While it is still over a month away to the first day of Spring, we have had some lovely weather in town so I decided to brighten the short days even more with some lovely flowers!
Now when I come in, the home is filled with the slightest hint of these sweet flowers.
I got to say when I was looking around my kitchen for things I could make for dinner I was at a loss. I haven’t done the groceries yet this week so all I had was a bunch of canned and pickled items and a defrosted package of chicken.
This is what I put on my counter… Green Olives, Roasted Red Peppers, Sundried Tomatoes, Olive Oil, Garlic, Shallots, Rosemary, Balsamic Vinegar and Chicken.
I then decided to make my own take on Tapenade and wrap it up with chicken.
For the Tapenade”esque” filling:
I chopped up 40 medium olives, 3 roasted peppers, 4 tablespoons of sundried tomatoes and 2 cloves of garlic very finely.
Then in a pan, I heated up 2 tablespoons of Olive Oil. Once ready I threw in 1 small shallots (finely chopped) and let it brown followed by the olive mix and sauteed everything for a few minutes to let the flavors combine. Set aside so it can cool.
For the Chicken:
On a large cutting board I filleted my chicken breasts into thin pieces and then took out some emotion with the meat tenderizer to make them even thinner.
I then seasoned my chicken with some white pepper and cayenne and preheat the oven to 425F.
Once my chicken was ready I spread the olive mix over the slices and rolled them up using toothpicks to keep the rolls tight.
I placed my rolls on a baking sheet lined with parchment and brushed a bit of olive oil over them followed by a sprinkling of almond flour.
I then baked them for 25 mins.
For the Sauce on Top:
I simply reduced 1 cup of Balsamic Vinegar on medium heat, chopped up some fresh rosemary and threw it in.
Then once the chicken was ready to be put on the plates I drizzled it with the reduction.
All I can say is what turned out was absolutely delicious!