Cooking with Turnips Successfully

When I bought the turnip, the guy at the store was rather skeptical about me cooking it.  He told me he’d only heard of people shredding it and making slaw.  But I think doing it in the slow cooker was a total success.  I am also starting to fall in love with my slow cooker.

Turnip, Potato, and Carrot Stew

1 peeled turnip

4 carrots

3 russet potatoes

1 small red onion

1 tetrapack or can cream of mushroom soup

rosemary

parsley

water

green onions

Chop up the turnip, carrots, potatoes, and onion and throw them in the slow cooker.  Put the cream of mushroom soup in and then add water until you’ve basically covered all the vegetables.  Sprinkle in a bit of rosemary and parsley, I used dried, but if you have fresh, I’m sure that’s much better.  Cook on low for 6 hours.  Serve with chopped green onions on top.

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If I made it again, I’d probably add more carrots, but it was pretty good.  It could’ve used a bit more flavor but I’m not sure what I should’ve added.  I would’ve liked more mushrooms than just the few in the soup, but the hero isn’t a huge mushroom fan.  Any suggestions on what I should add next time?

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Brinner Stuffed Potatoes

So I really like brinner.  Ok, I love brinner.  That’s breakfast for dinner for those of you who haven’t discovered this amazingness yet.

Most people do something like eggs, bacon and pancakes for brinner.  And, of course,  grits here in the south.  and these are great, but what about stuffed potatoes?

Brinner Stuffed Potatoes

2 Irish potatoes (each half of a potato equals one serving, so adjust accordingly)

3 eggs

2 slices bacon

chopped up veggies or whatever you like in omelets (we did green bell pepper)

shredded cheese

Scramble your eggs with whatever veggies you’re adding.  Cook your bacon to crispy goodness.  Microwave each potato about 5 minutes and don’t forget to poke holes in your potatoes before microwaving.  Carefully (the potatoes are hot) cut them in half.  I suggest doing them length ways even though we did them the other way.  Scoop out the inner potato leaving a thin layer around the skin.  Then fill the potato with the scrambled eggs and veggies.  Top with half a strip of bacon and shredded cheese and bake at 350° for about 5 minutes.  Basically you just want to heat everything up and melt the cheese.  Enjoy!

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