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4
2
1
1
4
1
medium turnips
tablespoons olive oil
/2 teaspoon salt
/4 teaspoon pepper1/4 cup heavy cream
tablespoons butter
/2 cup shredded sharp cheddar cheese -- (or so), or 3 oz cream
cheese
How to Prepare:
Preheat oven to 350f. Cut the stem end off each turnip and rub with
oil. Wrap each tightly in foil and roast for 1 hour or until soft.
Carefully scoop out most of the insides, leaving the 'shell' intact.
Beat the insides w/remaining ingredients until smooth. Put back in
shells and bake, uncovered, for 20 minutes or until nicely browned
on top(place in a small baking dish for best results -so they are
touching).
(
Too carby? Instead of cutting off the stem end, just cut in 1/2
across the equator and follow same directions -you get 8 - 1/2
turnip servings instead of 4!)
Yum Yum Mashed Potatoes
CarbsPerServing:17 total recipe
Effort:Easy
Ingredients:
1
1
1
head cauliflower
/4 cup almond meal
/4 stick butter1/4 cup heavy cream
salt and pepper to taste
How to Prepare:
steam the cauliflour till reasonably soft
mash with a potato masher or ricer
add the almond flour
add the butter
add the cream and water if a thiner mixture is desired
add salt and pepper desired
place contents in a food processor if you desire a creamier mash
*
****(this mixture can be diluted with more cream, water or chicken
broth
for a good mock potato soup)add a cube of ementhaller , chedder or
whatever
cheese you like to bowl before pouring hot mock soup and top with
fresh
cracked pepper mmmmmmmm
Chinese Stir-Fried Greens
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
Any green leafy vegetable (spinach, cabbage, nappa cabbage, kale,
swiss chard, etc.) about 1 lb.
3
-4 cloves garlichot red chile (optional)
oil
salt
MSG
How to Prepare:
Chop the vegetable in large pices, wash in a large bowl, drain
water. Cut garlic into large pieces. Cut red chile on diagonal, one
or two slices is okay if the chile is very hot. Heat about 3 T. oil
in wok until hot. Swirl the oil around with spatula. Add garlic and
chile. Add about 1/2 t. salt. Stir briefly with spatula, don't let
garlic brown. Throw in the vegetables. Stir briefly. Add more salt
to taste, probably another 1/4-1/2 teaspoon. Add about 1/4 teaspoon
MSG. Stir some more. If it is a very watery vegetable like Spinach
you won't need to add any water. Other vegetables need some water.
If it needs water add 1/4-1/2 cup. Tender, watery vegetables only
need 1-2 minutes to cook, others like cabbage or kale may need up to
5
minutes, it also depends on how soft or crunchy you like them.
Transfer to serving dish and eat immediately. Eat the garlic, too,
it's yummy.
NOTE: I live in Taiwan and have tried to copy the fabulous taste of
the vegetables here to no avail. My friend finally taught me the
exact method and it's very important to follow this process as
closely as possible. And unfortunately, the secret to the fabulous
taste is MSG. You can leave out the MSG, of course, but be warned
that your dish won't have a fraction of the flavor. And as a side
note, if you can ever find a vegetable that in Chinese is called
"
best tasting green I've ever had.
Dragon Beard Vegetable" snatch it up, or grow it yourself, it's the
Garlic Mashed
Serves:10
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
head cauliflower
1
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