<p>Well, I’ll trade you some green peppers for some bok choy. I love bok choy. Last week I made the greatest bok choy, mushroom, shrimp, and scallops stir-fry. But now we have no bok choy and a huge surplus of green peppers, very tasty but too small to make stuffed peppers. So we’re trying to be creative by working with dishes that incorporate green peppers, but usually the amount that’s called for is relatively small, so we’re still going to have a surplus.</p>
<p>Also kohlrabi. We got a lot of kohlrabi in the Spring but now we seem to be getting a different variety of Fall kohlrabi. What the heck do you do with kohlrabi? We tried a couple of kohlrabi recipes but weren’t impressed. Any inspired ideas? </p>
<p>Same deal for turnips. I wouldn’t know what to do with a turnip to save my life. Thoughts?</p>
<p>Roast the turnips. Olive oil, salt and pepper, you can add other root vegetables. If you have duck or goose fat on hand it’s even better than olive oil.</p>
<p>^ Duck or goose fat won’t fly in my household. </p>
<p>I guess I could try roasting the turnip alongside carrots, onions, and potatoes in a pot roast. Not sure anyone but me would try it, but if we don’t do something with it, it will end up in the compost anyway, so what the heck?</p>
<p>I’m jealous of everyone that is making cold weather food. It will be 91 and humid here today.</p>
<p>My DD’s swim club is hosting a meet this weekend. DH is head official and I do concessions which leads to three days of cobbed together meals for the family. Nachos anyone? (Just joking, I can barely stand to dish those things out.)</p>
<p>I roasted root vegetables last week that we all loved…potatoes, turnips, carrots, onions, several whole cloves of garlic. Olive oil, salt, and pepper. So good.</p>
<p>Couldn’t post yesterday cause CC wouldn’t let me…but enjoyed some homemade chicken enchiladas with a side of fresh salsa from my garden tomatoes, jalapenos and cilantro!!!</p>
<p>Did two cold weather meals this week–crockpot beef stew on Wednesday and roast chicken last night. Unfortunately, I tend to eat more starches (like potatoes) with these types of meals–it’s so satisfying to eat light meals in summer, then the fresh green veggies start to disappear, and I can feel my body thinking it’s time to stock up calories for the winter–but it is so very, very wrong about that! :(</p>
<p>I’m intrigued with Idad’s “Poor Man’s Short Ribs”. I think cutting the meat into chunks to braise before the long cook is a great idea. Seals in the flavor. And would make it easier to freeze small batches.</p>
<p>Having leftover pork adobo in whole wheat TJ tortillas with black beans (canned), plain greek yogurt and salsa tonight.</p>
<p>I am doing homemade pizzas tonight. I tried this a couple of weeks ago, did the whole yeast, kneading the dough thing. It was so much fun, haven’t done that in quite some time. The family loved it and asked for it again so here we go. Picked up some fresh veggies from the farmer’s market for them too. Also going to make some fresh salsa as a snack.</p>
<p>Burgers on the grill and baseball on television tonight Savoring these late, lingering summer-like days before we batten down the hatches for the onslaught of another Minnesota winter. My beloved Detroit Tigers have opened up a 2-game lead in the AL Central, and they’re here in Minnesota for a 3-game weekend series. We have tickets to tomorrow’s game, and Justin Verlander is pitching; what a treat to see this stud at the peak of his career! And Cabrera chasing the Triple Crown! Tomorrow’s dinner is probably a Kramarczuk’s Polish sausage at the ballpark, with sauerkraut, of course, washed down with a Summit Extra Pale Ale.</p>
<p>A regular in my rotation. I sautee boneless chicken breasts, usually seasoned with my homemade chili powder (mostly ground ancho chile and cumin). Half of it goes into the fridge for chicken caesar salad (tomorrow). The other half gets set aside while I sautee a vidalia onion, a red bell pepper, and an anaheim pepper in the same skillet to pick up all the flavor from the browned bits. Chicken gets sliced and goes back in the skillet, along with a chopped canned chipotle pepper, and some of my favorite salsa. Sprinkle some grated Mex cheese on top and pop the skillet under the broiler for a minute before serving.</p>
<p>Took me a while to ditch the tortilla in favor of more cheese and veggies, but now I don’t miss it.</p>
<p>Used about two pounds some “cheap” cut of free range beef. I used organic veg broth instead of beef broth, didn’t have any celery, threw in extra onions, potatoes and carrots, and some extra herbs–more bay leaves, some TJ mix that looked good, and thyme. (I can never just follow a recipe.)</p>
<p>It came out really good, if i do say so myself. Between me and the two hungry men in the house, it was gone in a night and a morning…</p>
<p>We are marinating salmon in SoyVay and throwing it on the grill, along with corn on the cob; and throwing together a tomato/cucumber/avocado salad. And, since it’s Friday, challah.</p>
<p>That recipe is similar to what I wound up doing - Worcestershire sauce, paprika, ground mustard, rosemary, black pepper, a few shakes of hot sauce. Larger amounts though - 2 tbsp of w. sauce and 1 tbsp of paprika for 2 lbs of meat.</p>
<p>I used green and red peppers instead of carrots and celery because DW is allergic to carrots and celery.</p>
<p>It’s simmering on the stove now - it smells good, hopefully it will taste good. :)</p>
<p>eta - Added a can of diced tomatoes since we are out of tomato paste and ketchup.</p>