Rutabaga: Swedes and Tatties Smash

 My better half has been diagnosed pre-diabetic.  Time for a lot of menu changes.  Out with the starch in with the veggies. I've been working on this for years... But I love potatoes, pasta and corn.   Rice, meh.

In the UK Rutabagas are also called Swedish Turnips or Swedes.  I have no idea where I read that but I love Rutabagas and all things Brassica.  I think Rutabagas are related to cauliflower and mustard, and those are genus Brassica.  I could look that up and be correct but the stream of conciousness is flowing freely now.

I think potatoes are Tatties.  Hence Swedes and Tatties. Basically a lower carb replacement for Mashed Potatoes.

4 LB Rutabaga 1/4" dice
1 LB Potato 1/2" dice
1 Large carrot chopped
1/2 onion diced
4-6 cloves of garlic, smashed.

Boil all of the above until fork tender, drain. reserve some water if needed to thin the smash. using a hand masher or imersion blender smash to desired consistency. 

1/4 cup  butter
1/4 cup sour cream
1/4 cup Good Cheddar (grate yourself for better flavor)  
    Adams Reserve, Cabot Reserve, Cathedral City, Dubliner
1-2 tsp herbs du provence
1-2 tsp salt to taste
1 - 3 tsp garlic to taste
1/2 - 1 tsp ground pepper to taste

Blend all of the above into the smash, increase ingredients to taste. 

I didn't say it was healthy, just lower in carbs 

One Pot Chicken

 First of all, one pot dishes are a lie, because there are dozens of prep dishes that need to be washed, but they can all be added to the dishwasher while the "ONE POT" does its job.

I found a NYT Food article for 11 one pot chicken dishes and combined 2 of them because 1 didn't include a starch - but I like the flavor profile, and the other I liked, but wasn't in the mood for the flavor profile.  

11 One-Pot Winner-Winner Chicken Dinners

This reflects how I should do it the next time, adjusting certain quantities

 Ingredients

1.5 LBS Chicken Thighs (Had deboned, skinless, would be better with bones + skin) 

2 Medium Onions sliced thin

~1 LBS Mushrooms - sliced thinner

 1.5 C Broth

1 C Rice (or Orzo or Pearl Couscous -  check the ratio for Orzo and Cous Cous) 

1/2 Package 6-8 oz Frozen Spinach2 TBS Dijon (Trader Joes is better than Grey Poupon, and cheaper)

2 TBS cider vinegar (maybe basalmic?) - NO WINE

2 TBS + 2 TBS Olive Oil

1 TBS Bouquet Garni (new)

2 TBS Grated Parm cheese (new)

1 tsp Honey1/4 tsp red pepper flakes

salt and pepper AND garlic

Dry the chicken, sprinkle with salt, pepper, garlic

Combine Mustard, Vinegar, Honey, 2 TBS Olive Oil, Pepper flakes and marinate the chicken in the sauce for 15-30 minutes on the countertop.

Brown the chicken on both sides 2 TBS oil in a Dutch Oven, set aside.

Add the onions to the pot, cook until translucent, add the mushrooms.  scrape the tasty brown bits into the mix.

When soft, add the broth, bouquet garni, starch and spinach, stir and bring to a boil.

Reduce heat, lay the chicken on top, cover and cook for 15-20 minutes until chicken is 165 F

remove the chicken, stir in the parm cheese, plate and serve.

 

Bavarian Dijon Mushroom Gravy

Why use condensed soup gravy when you can scratch it?

4-6 Mushrooms sliced thin
1/2 small onion chopped 
2 slices of chopped Bacon
1 can Chicken Broth 
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced 

DIRECTIONS 

Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire. 

    - individual viscosity preferences do vary.

Totally scalable

 

  

Roasting Vegetables 101

A reference guide with temperatures and times.

Potatoes 325 - 400 / 45 - 90 min 

(about 5 ounces or 150 grams each)

Roll in Olive Oil / Salt for a soft skin

Roll in Salt for a crisp skin 

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Place the potato directly on the oven rack in a preheated oven. Place a baking sheet (I put a piece of aluminum foil)on the lower rack (below the potatoes) to catch any drippings.

Squash  Acorn/ Butternut   400 / 30 min + 30-45 min
400 degree oven 1 hour - 1.25 Hour
Halve the squash and score diagonally on a baking sheet

Season with Butter / Sage / Thyme / chopped Shallots / smashed Garlic  / S&P
or OO & Essence 
or Brown Sugar / Maple Syrup / S&P

• Pour 2 cups water in the bottom of the baking pan.
• Cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 30-45 minutes, or until squash is golden brown. 
• In the last 5 minutes of baking, turn on the broiler and allow tops to get a little more brown and the butter/sugar mixture to bubble.       
• (thanks Pioneer Woman)

Cauliflower   425 / 35 Minutes + 10 minutes
Cut into Florettes  &  Toss once during cooking 
Season with Olive Oil / Essence 

Olive Oil / Smashed Garlic / Onions / Bouquet Garni / Basalmic Vinegar / S&P

Olive Oil / crushed Garlic  / Onions / Thyme / S&P

+ grated cheese for last ten minutes

Olive Oil / Dijon Mustard / Bouquet Garni / S&P

+ grated cheese for last ten minutes

Carrots   400 / ~25 min
1.5 inch pieces / halved if thick $ Toss once during cooking 

Layer on a baking sheet lined with foil

Season with Olive Oil / Essence 
Olive Oil / Smashed Garlic / Onions / Bouquet Garni / Basalmic Vinegar / S&P


add grated cheese when done?

Mushrooms  450 / 20 min  or 375 / 35 min
Halve or Quarter layer on foil lined baking sheet & Toss once during cooking 
Bacon Grease / Diced Bacon / Onions / Basalmic Vinegar / S&P
Olive Oil / crushed Garlic /  Thyme or Rosemary / Worcestershire / Dry Sherry / S&P 

+ grated cheese when done
Butter / White Wine / Thyme
Brussel Sprouts  400 / 15 - 20 minutes
Halve and layer on foil lined baking sheet & Toss once during cooking 
Bacon Grease / Diced Bacon / Basalmic Vinegar / S&P
Bacon Grease / Diced Bacon / S&P  add grated cheese when done?

What is Bouquet Garni? 
Hand-mixed from: savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.  
https://www.penzeys.com/online-catalog/bouquet-garni/c-24/p-31/pd-s

What is Essence?  Emeril Lagrasse's Basic Cajun Spice make at home!
(3 TBS) tablespoons paprika Szeged (calls for 2.5 tablespoons salt  (calls for 2)

2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (sub Szeged Hot Paprika)
1 tablespoon dried oregano
1 tablespoon dried thyme

http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-essence-recipe.html

Shepherd's Pie 2014 St Patty's with Lamb

Shepherds to not shepherd cattle. They herd sheep...  Also, I prefer a meat based gravy to the tomato based sauce.  In a hurry, I'll use jarred gravy, rather than tomato paste / sauce.
It makes for a totally different flavor.

2 Lbs Lamb
1 + 1/2 chopped onion (about 1+ cup)
1/2 Lb Carrots sliced thin (about 1 c. chopped)
1/2 Lb Frozen Peas  (about 1 c. chopped)
4 cloves of garlic
1 C Beef broth (I could not find my frozen lamb stock, I must have used it all.)
2 TBS Worcestershire
1 TBS oil.
1 -2 TBS flour
1/2-1 tsp salt, 1/2-1 tsp pepper, 1/2 tsp rosemary, 1/2 tsp thyme

5 Lbs Potatoes (Only used about three, but leftover mashed, mmm)

1 C Half and Half or Milk

1/4 C Sour Cream

1 Stick of Sweet Butter

1/2 tsp salt

1/2 C grated Cheddar cheese

Preheat oven to 400

Peel and chop the potatoes into 1/2-1" cubes.  Boil in salted water.

Brown the lamb in oil, adding all the spices including Worcestershire sauce.
Remove lamb from pan with a slotted spoon when browned.
Saute the onion and carrots 3 minutes in the leftover juices/oils. Add the garlic, 1 minute more.
Add back the meat, sprinkle in the flour, coating the meat, cooking it and thickening the sause
Add beef broth (use the leftover potato water to make a thicker beef broth from base.)
Simmer until sauce thickens.

Mash the potatoes adding salt, butter, half and half, sour cream, until smooth and creamy.

Place meat filling in casserole.
spread the potatoes over the meat filling
sprinkle with grated cheese.

Bake 20-25 until browned.

Carrot & Rutabaga Stew

2.5 LBS Rutabaga, cubed
1.25 LBS Carrots, cubed
6 C stock.
1 LG Onion, Diced
2 TBS Penzeys Bouquet Garni
1/2 tsp salt (to taste)
1/2 tsp freshly ground pepper (to taste)
2 cloves garlic, chopped.

Crockpot on low for 8-12 hours.  Using an immersion blender, blend about half into a purree, or remove 1/2 to blender and return to pot.

serve with cooked tortellini.

Hindustani Chicken

Inspiration comes from the strangest places...  I was craving Indian food, which I call Hindustani, because once upon a time I was speaking to a group of my trainees and telling them that cigarettes were cheaper on the Indian reservations... and I looked around me at the 8 Indian nationals I was speaking to, and said, so do you call yourselves Indians?  And I was told that they used the term Hindustani.  

I wanted curry chicken, found a mediocre recipe on the internet and have made some adjustments.  First of all I need to buy plain yogurt on a regular basis.  I used half and half (the recipe called for cream) and some sour cream. But yogurt is what is needed. Also the recipe called for to much cinnamon, so I reduced that, and did not have enough curry flavor, so I increased that.  And here is my first Hindustani recipe:   

2 lbs Chicken Breast, cut into bite size chunks
1 package chopped spinach cooked and drained
1 14-16 oz can chick peas, drained and rinsed.
1 C plain yogurt (was half and half/cream)
14 - 16 oz tomato sauce.
1 medium onion, chopped
4 cloves garlic, chopped
3 TBS Butter (Ghee if available)
1 TBS cumin
1 tsp ginger powder - need to find paste or fresh equivalent 
1 tsp paprika (reduced)
1 tsp curry powder (increased)
1/2 tsp cayenne pepper - this creates a mild base add more to heat (reduced).
1/2 tsp tumeric (increased)
1/4 tsp cinnamon (reduced)

Sautee the onions in butter over med-low heat until translucent. Add garlic, cook another 1-2 minutes.
Mix all of the spices together in a small bowl.  Toss the chicken in the spices. Move the onions and garlic to the side of the pan, increase the heat to medium and sear the chicken on all sides.
Once the chicken is seared, add the tomato sauce (and fresh or tube ginger) and chick peas.  Reduce heat to simmer for 10-15 minutes.
Add the yogurt/dairy and simmer for an additional 10 minutes.

Serve with Naan bread and/or Basmati rice.  
Add 1/4 tsp tumeric per C of rice for a golden color. 

Meatloaf Revisited

I finally revisited the namesake dish, and have a few observations.

1.5 LB Meatloaf mix or a combo of Beef/Pork
1 C Soft Breadcrumbs (definitely makes a difference)
1/2 med onion chopped fine  (1/2 - 1 C)
1 Egg
2 garlic cloves cut lg.
4-5 TBS BBQ sauce
2 TBS Milk
1 TBS Whole grain mustard
1 TBS Dijon Mustard
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp salt
Top with strips of Bacon if available.

Preheat Oven.
Mix in Bowl, Place in Loaf Pan Bake at 350 for 1 hour.

Soft breadcrumbs are better than broken crackers which are better than commercial breadcrumbs.
The quantity of sauce here 8 TBS = 1/2 cup did not over power the flavor of the meat.  I often add too much mustard/BBQ sauce.  Add another TBS.
MISSING: Wocestershire Sauce and Steak Sauce!
No milk flavor. I like a little hint of milk, but I am beginning to think that it is not right for these flavors.

Gravy 
I also meant to take 2 TBS of raw meat and brown / crisp it in a pan to make a base for gravy.  Since I forgot to do that I will try it with the leftover grease and some cooked meat.

meat
pepper / paprika
grease
onions
mushrooms
flour
deglaze with broth
thicken

Spice Blender

To keep track of all my home blended spice blends.

First one I ever copied was Emeril's Essence or "Bayou Blast":
http://www.emerils.com/recipe/1806/


2 1/2 tablespoons paprika  
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme


It's very tasty, but  next time I am going to try this Cajun Spice recipe: 
http://www.gumbopages.com/food/creole.html

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika

More to follow.

Cajun or "Brown" Jambalaya

I have finally learned that there are two kinds of Jambalya.  The kind with tomatoes and often shrimps, of which I have been most familiar.  Jambalaya with tomatoes is called Creole Jambalaya, and then there is the kind without tomatoes, and often without the trinity, called Cajun or "Brown" Jambalaya.  

Apparently the Creole is served in NOLA, and the Cajun is served farther out from the city.  I really need to get down to Louisiana, and Mobile too.

And I love them both...

Cajun Brown Jambalaya

1.5 LBS Chicken - cut into pieces that fit in your mouth
1 LBS Andouille sausage - cut into pieces that fit in your mouth
  (pieces that fit in your mouth - individual results may vary)
3 C long grain rice
  (Basmati is the house long grain rice, ergo everything is "Indian Fusion")
6 C prepared chicken broth / stock 
  (I am liking the "Better than Bullion" brand of concentrate)

4 TBS = 1/4 C Vegetable Oil
  (Canola oil is really rapeseed oil.  But the original name is hard to market) 

2 Med onion, chopped fine
2 Stalk celery, chopped fine
2-3 Garlic cloves, chopped


2-3 TBS Cajun Seasoning / Emeril's Essence 
  (Recipe in another post, link to follow)

1 TBS worcestershire
1 TBS parsley 

1 tsp thyme

1 tsp basil 

1/2 - 1 tsp black pepper

1/2 - 1 tsp garlic powder
1/2 + tsp cayenne pepper (more to taste)

4.5 - 6 Qt Dutch Oven  (4.5 Qt is tight)
   Do this in a dutch oven, preferably NOT a non-stick pot.

Toss the chicken in the cajun seasoning/ spice blend, to coat.
Over med.+ heat saute the sausage in the oil 5+ minutes 
  (until browned, and mostly cooked)
Remove sausage, and add chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
  (that's gonna improve the rice.) 
Remove the chicken
SCRAPE the brown bits off the bottom of the pan as you go. 
Add the vegetables, the remaining spices and saute about 2-3 minutes 
  (until wilted or "sweated" - putting the spices in now makes them more flavory)
Add the broth, slowly, to deglaze any brown bits you missed
Bring to a boil
Return the meats
Add the rice, stirring as you do 
Bring to a boil
Reduce heat to low, cover and simmer for 15/20 minutes, just like rice.

Beef Barley Soup with Mushrooms 2025 updated

Recipe Revision 15.NOV.2025

This is a leftovers / pantry recipe

1.5 Qts Stock (6 cups)

0.5 C Barley

1/2 Lb. +/- Diced Beef  

10-12 Oz sliced Mushrooms 

1 C +/- diced Onion 

1 C sliced Carrots

1/4 C Red Wine

2 cloves of Garlic 

2-4 Tbs Butter

1-2 Tbs Olive Oil

1/2 tsp Thyme

1 tsp Smoked Paprika

1/2 tsp Salt 

Pepper to taste (2-3 grinds)

Salt the Onions and sautee in butter / olive oil until tender, 

    add the garlic cook another minute and set aside

Sautee the Mushrooms, until browned, add thyme, half of red wine, cook down, set aside

Sautee the Beef adding oil as needed, sprinkle paprika and grind pepper

    If using leftover beef, coat and warm.  If using fresh beef, brown on all sides.  

    Add remainder of wine (deglaze) then set aside     

Add Barley to heated pot, add Broth, Carrots and remaining ingredients.

Bring to boil, skim if needed.  Reduce heat to low, cover and simmer for ~45 to 60 min.

    It is done when the barley is fully plump.

Beef - needs more, cook at a higher temp for crispier
seasoning needs more, needs to go in sooner.
carrots - need to go in later
onions and garlic - needs to be chopped finer
barley - needs more, do not rinse, starch thickens

Oh it is tasty but this is a work in progress. The first time was delicious but had too much barley an became a barley dish in beef sauce. They absorbed all the broth.

Beef 1 - 1.5 lbs leftover or fresh uncooked of meat
4 qts broth
3-4 large carrots - sliced coarsley
2 sm onions copped FINE
2 cloves garlic
1 Cup pearled Barley
8 oz pack of fresh button mushrooms, quartered
1-2 tsp penzeys bouquet garni
4 tbs olive oil divided
1/4 cup red wine

heat 1/2 oil
sear and brown beef on all sides on high heat, remove, and set aside 5 min
add remaining oil and spices and saute onions 10 min
add garlic sautee 2 min
deglaze pot with wine
add beef, broth, carrots, barley then bring to boil open, cover and simmer 20 min
add mushrooms, simmer 20 minutes.
serve

Hambone Soup With Potatoes and Corn

Hambone
8 C water
med onion chopped
1 carrot grated
1 stalk celery chopped (w/ leaves if possible)
bay leaf
1/2 tsp ground pepper
1 clove garlic smashed

6 med potatoes (yukon gold 1st try) peeled chopped into 1" cubes
3 - 4 carrots sliced
1/2 head cauliflower
1 can or small bag frozen corn

4x4 roux (Heat 4 TBS butter, cook in 4 TBS flour)
1 C half and half
+ 1 C milk

Bring 1st ingredients to boil, simmmer 1/2 hour
remove bay leaf, bone, de-meat and add additional ham as needed

Add vegetables, simmer 15 minutes, until veggies are cooked

make white sauce from roux, add dairy
gently combine white sauce into soup.

heat through, serve

Carolina Style BBQ Sauce for Pulled Pork.

I prefer Carolina style, with it's vinegary tartness and sweetness on pulled pork. It complements, rather than overpowers the pork. Oh yeah, I like kraut to cause I'm part kraut. Und kann Deutsche sprechen. Stimmt.
Anyway, I always thought that flavor was in the cooking, and only just realized ...
(duh) the flavor is in the sauce. So today I did this:

1 C Prepared brown mustard (mostly Guldens)
3/4 C Cider Vinegar
1/2 C White Granulated Sugar
1/2 C Pork crock pot juice (see below)
2 TBS chili powder
1-2 TBS Ground black Pepper
1 TBS Hot Szeged Hungarian Paprika >not regular sweet<
You can also use another ground hot pepper in smaller quantities

1 tsp liquid smoke
1 tsp worcestershire sauce

Combine all except the last 2 ingredients, simmer for 30 minutes.
stir in the last 2, heat for 10 more minutes.

Which is a mod from this:
http://bbq.about.com/od/barbecuesaucerecipes/r/blb00114.htm

but... It was too sweet, and not tangy enough. Ergo batch #2 will be:
Fresher vinegar. I don't know how old my vinegar is. Probably beyond vintage.
Brown sugar not white.
Called for 1/2 C white AND 1/4 brown. less than 1/2 C light brown next.

Oh and Crock Pot Pork Juice...

Boneless Pork Loin, abt 5 LBS
1 Can Progresso French Onion Soup (18.5 oz 524g)
1 med onion sliced
2 cloves garlic, smashed
fresh basil, torn
1 tsp pepper
1 tsp HOT Szeged Hungarian Paprika
1/2 tsp salt
(I'm not a big sodium fan, there's plenty in the soup, and you can always add at the table)

Place the onion slices on the bottom of a crock pot
lay garlic, basil on top.
place the pork on top
pour in the soup
sprinkle with seasonings
Low for 8-12 hours.
shred with forks, using bubba style.
*** reserve leftover juice for sauce - see above ***

serve on hamburger buns with sauce - see above.

Random Thoughts

Food is Love.

You can sautee Onions without Garlic and Garlic without Onions. But why?