On Monday my sister came over and we were quite busy with some other tasks so I wanted to make something quick. The solution: soup! I love the fall and love that it's now soup season. Soup is one of my favorite things to cook because it's so easy. I used this recipe as a base, but ended up with this:
Potato and Turnip Soup
Ingredients
4 Tbsp unsalted butter
3 sliced of bacon, chopped
1 large onion, thinly sliced
3 bunches turnips, peeled and thinly sliced
2 pounds of potatoes
Salt, pepper
5ish cups of chicken stock
Poultry seasoning, white pepper, thyme
Dried chives, for garnish
1. In a large pot over medium heat, cook the bacon until it just begins to brown, then melt the butter. When the bacon is cooked but not crispy, add the onions and cook until translucent, about 5 minutes.
2. Add the sliced turnips, potatoes and about 2 teaspoons of salt, stir to coat with the butter.
3. Add the chicken stock and seasonings and bring to a simmer. Cook over medium-low heat until the turnips and potatoes are very tender, about 25 minutes.
4. Smooth using an immersion blender (or in batches in a regular blender). Garnish with chives, and enjoy!
I had hoped to use leeks instead of an onion, but none were to be found at my grocery store. It seems the theme of today's post is finding recipes and then largely changing them... This was definitely the case last night. I wanted to use up as many of last week's share as possible to make room for tonight's pickup, so I ended up making some collards and a tomato-butter bean concoction which was surprisingly tasty.
The collards inspiration was this recipe, but here is what I actually did:Steamed Collards
Ingredients:
1 bunch collard greens, chopped
2 cloves garlic, chopped
lemon juice
fennel greens, chopped
1 tablespoon olive oil
cajun seasoning
Directions:
Fill bottom of a pot with two inches or so of water. Bring to a boil, and placer steamer basket in the pot. Fill with collards, cover and steam 5 min.
In a small pan, saute the garlic in the olive oil until just beginning to brown. Toss the garlic and oil with the steamed collards, adding fennel, dash of lemon juice, and a dash of cajun seasoning.
The second dish really was a smorgasbord... I had no idea what to do with green tomatoes, and so did a lot of googling. I also turned to my new favorite recipe resource, gojee.com (you tell it what ingredients you have, and it tells you tasty recipes) and found this recipe from a site called "Sassy Radish." I basically followed the recipe, with the following changes: canned butter beans instead of dried (drained and rinsed), added chopped baby fennel bulbs, added 3 jalapenos (seeded and diced), minced the garlic instead of smashing and didn't discard, and substituted 1 red tomato, 1 zebra tomato and 1 green tomato for the specified tomatoes. This was so unexpectedly delicious! I can't wait to eat the leftovers, and am definitely now a green tomato fan.
Here is the finished product on my plate:
And, since I just remembered, here is a photo of last week's Afghani Eggplant prior to going to in the oven:
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