Tag Archives: Veggie

Turnip & Sweet Potato Soup

12 May

Oh, the joys trials joys of a late winter/early spring CSA. So many root vegetables in March and April! Pounds of sweet potatoes, turnips, or rutabagas each week. Though now that it’s a bit warmer and there’s just greens greens and more greens, I kind of miss sweet potatoes. If you told me a month ago that I’d be saying that now, I would have said you were crazy, but there it is.

Actually, I don’t mind having a million sweet potatoes. I love ’em. I figured out how to cook them in the microwave, which makes for quick, last-minute meals. My favorite has been sweet potato & black bean quesadillas. Muy delicioso.

Rutabagas and turnips, on the other hand… Honestly, if I don’t see another rutabaga or turnip for a decade, I’d be okay with that.

At any rate, I had to figure out something to do with these veggies. I actually made this soup a couple months ago and forgot to post it, so here it is! If you get any last root veggies from your garden, try this out. It’s not incredibly flavorful, so you really taste the fresh vegetables. And I think that makes the walnuts necessary. The kale I could have done without, to be honest, but that was a healthy addition, so whatevs. It’s not very substantial, so serve this as an appetizer or side dish.

IMG_3134

Turnip and Sweet Potato Soup adapted from The New York Times

1 T olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound turnips, peeled and diced
1/4 pound sweet potatoes, peeled and diced
6 cups water or vegetable stock
1 bay leaf
salt and pepper to taste
6 oz curly kale, stemmed and washed (optional)
1/3 cup toasted walnuts, chopped (optional)

Heat the oil over medium in a large soup pot. Add the onion and garlic and cook until tender, about 4-5 minutes.

Add the turnips, potatoes, water/stock, bay leaf, and salt. Bring to a boil. Reduce the heat, cover and simmer 45-60 minutes, until the turnips are very tender. Remove the bay leaf.

Optional: While the soup is simmering, blanch the kale in boiling salted water just until tender, 1-2 minutes. Transfer to a bowl of cold water, drain, and squeeze out excess water. Slice into thin strips.

After removing the bay leaf from your soup, puree with a hand blender or in batches in a regular blender. Season to taste with salt and pepper.

Serve in bowls topped with greens and toasted walnuts.

Turnip Soup

 

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Hungry Happenings
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Life of the Party from The Grant Life
City of Links Party from City of Creative Dreams

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Cheesy Spinach Tomato Pie + A Giveaway!

2 Dec

I won’t lie, I occasionally listen to Christmas music throughout the year. So it would be incorrect to say that now that Thanksgiving has past, I’m finally getting to listen to my fave holiday jams. What would be more correct is to say that I am finally getting to listen to my fave holiday jams without hiding it. I can put on my Happy Christmas! playlist in the car, and the BF will (somewhat reluctantly) allow it. It’s a very exciting time of year for me.

My dear friend Eleanor gave me my Christmas present already: this beautiful pie pan. She knew I would be baking for Thanksgiving, so she gave it to me early!

Pie PanI’ve already used it for my Secret Recipe Apple Pie and this oh-so-amazing, super delicious, completely to-die-for tomato pie. I’m not kidding: this is one of the best meals I’ve ever made. Our dinner conversation primarily revolved around how delicious it was and how this will definitely be a dish to serve for casual dinner party guests. The BF and I each had thirds, which is amazing for us light eaters. And I may or may not have had some for breakfast the next day.

Here are the star players: Ingredients

It’s really not complicated, though maybe a little time consuming, but totally worth it. After the crust is ready, just add your layers… sliced tomato, fresh basil and sauteed spinach, and then cheese!

Layers

I edited a more classic recipe a bit to include spinach (I figured I needed something healthy to counter all that cheese) and to substitute Greek yogurt for mayonnaise (I’m not a fan of mayo, so we never have any in the house). I tried to squeeze extra water from both the tomatoes and spinach, and it still came out a bit soupy, so maybe I’ll use my cheesecloth next time and try a bit harder. But not to worry — even a little runny, it didn’t stop us from enjoying our third helpings!

Cheesy Spinach Tomato Pie

And in the spirit of Christmas and delicious cheesy tomato pies, here’s my first-ever Giveaway! Enter to win this cute little Clinique gift set.

Clinique Gift Set

Gift set includes:

  • 7-Day Scrub Cream Rinse-Off Formula
  • Dramatically Different Moisturizing Lotion
  • Clinique Eye & Cheek Colour Compact: Colour Surge Eye Shadow Duo in Pink Slate, Soft-Pressed Powder Blusher in New Clover, and True Bronze Pressed Powder Bronzer in Sunkissed
  • Long Last Lipstick in Bamboo Pink
  • Brush Set
  • Matching large and mini cosmetics bag

* Does not include mascara shown in picture

There are a few ways to enter – the more ways you enter, the better the chance you have at winning – so make sure you comment once for each of the following things you do:

  • Favorite the new Wine & Plum Etsy shop! Favorite 1 item in the Wine & Plum Etsy shop, and comment below to share which item you would like to give or receive for Christmas!
  • Bonus: Follow Wine & Plum on Pinterest! Pin your favorite Wine & Plum recipe or Etsy shop item to one of your Pinterest boards, and share the link to your pin in a comment below.
  • Bonus: Follow Wine & Plum on Instagram and tag 3 friends on my Instagram giveaway post.
  • Bonus: Follow Wine & Plum on Twitter, and tweet about this giveaway: Excited about this delicious Cheesy Tomato Pie #recipe plus an awesome #Clinique #giveaway from @wineandplum! http://bit.ly/1fYGSw8
  • Bonus: Like Wine & Plum on Facebook, and share any post from the W&P Facebook page.

Don’t forget to leave a comment for those bonus submissions!

Now, here’s the recipe for the Tomato Pie! If you make it, come back and let us know how you liked it!

Mmm... cheesy

Cheesy Spinach Tomato Pie adapted from Simply Recipes

Crust:

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) unsalted butter, cold, cut into 1/4″ cubes
3 tablespoons cold water

Preheat the oven to 350 F.

Combine all ingredients in a large bowl. Mix well with your hands, kind of like kneading, until all ingredients are incorporated. Shape dough into a ball.

Flour your working surface and turn out dough with a floured rolling pin, making a large circle. Transfer crust to a pie pan and press evenly into the dish.

Bake the pie crust for about 8-10 minutes.

Pie:

1 tablespoon olive oil
2 garlic cloves, chopped
3-4 tomatoes, sliced
2 large handfuls spinach
1/4 cup sliced basil (about 7-8 leaves)
2 cups grated cheese (Any combination of your favorite cheese; I suggest mozzarella and cheddar. In ours, we ran out of mozz so substituted havarti, which was delicious)
3/4 cup plain Greek yogurt
Salt and pepper

Place the tomato slices in a colander and sprinkle some salt over them; allow to drain while preparing the rest of your ingredients.

In a large bowl, mix together the cheeses and yogurt; set aside.

Heat the olive oil in a large skillet. Add the garlic and cook until fragrant, about 3 minutes. Add the spinach and stir well, coating leaves with olive oil. Cook until spinach is wilted, only 3-4 minutes. Set aside.

Once the pie crust has baked for about 8-10 minutes, remove from oven and assemble pie. Pressing each slice between paper towels to remove excess liquid before placing, arrange tomato slices in a circle in the bottom of the pie pan. Sprinkle the basil on top of the tomatoes. Squeeze spinach in paper towels or cheesecloth to remove excess liquid and then arrange evenly in the pan. Last, spread the cheese mixture evenly over top of the entire pie.

Bake until the top of the pie is golden brown, anywhere from 25-45 minutes.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderful Food Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove
Foodie Friday from Simple Living & Eating

Seasonal Ingredient: Broccoli (end of April-May)

2 May

Broccoli is a rather short-lived crop in North Carolina, so when I checked my produce schedule and realized I only had a month to profile these tiny trees, I decided I better get crackin’. I researched broccoli a little bit, and I found out that it is a cruciferous vegetable What does this mean? I have no idea. But I do know that broccoli is super healthy! Check this out:

Broccoli Nutrient Chart

Vitamin C and Vitamin K are off the chart!

I never really thought much about how cooking style affects the nutrients of what you eat. But this is apparently a big deal when it comes to broccoli. Here’s the gist: you shouldn’t boil broccoli because it will lose all its nutrients and basically become pointless. Stir-frying and microwaving are not fantastic options, but aren’t terrible. The best way to prepare broccoli is to steam it. This website gives a lot of information on why this is the case, and why the other methods suck, but that’s the most important part. Read here for basic preparation of broccoli.

a.k.a. Tiny Trees

When I was a kid, I didn’t understand why the standard sitcom punchline for which food kids hate was broccoli. I didn’t think broccoli was so bad. As an adult, I now realize this is because my mom only ever served broccoli completely smothered with cheese. Delicious! I now eat broccoli prepared in more ways than just cheese-drenched, though that is my favorite. Check out there delicious broccoli recipes:

Sorry none of my broccoli recipes are super healthy. But there were just too good to pass up. Okay fine, here’s a healthy recipe for you: Chop up some broccoli, separating the tree part (floret) from the trunk part (stem). Throw the stems into your steamer or steam pot and steam for 2 minutes. Then throw in the florets and steam for 5 more minutes. Serve immediately as is, or garnished with dressing, herbs, or some such. So easy!