Tag: real food recipe

Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo

One Pot Chicken with Pears & Turnips

Tired of winter vegetables yet? There is only so much you can do with butternut squash, carrots, potatoes and kale. I’d love to have a fresh tomato right now… In February I begin to long for the diversity that summer will bring.

Until then, we have to make do with what’s in season. For the February edition of the Local Eats Project, I got creative with turnips and pears in a one-pot meal.

The broth, wine, onions and garlic all cook down to the most flavorful sauce. Good broth is the secret to making or breaking this meal. Check out this recipe if you’re new to the broth world.

The vegetables in this dish are interchangeable so try apples, carrots, rutabagas or any type of potato. Everything in the pot soaks up the flavor of the sauce.

Here are the farmer market ingredients I took home:
6 chicken thighs         $11.50    ($5.75 per lb)
2 pears                         $01.80    ($1.50 per lb)
2 turnips                     $02.08   ($2.00 per lb)
2 medium onions     $02.65    ($3 per lb)
1 bulb garlic               $00.10    ($10 per lb)

TOTAL $18.13 (to serve 4 people)

I’d love to see your Local Eats Project recipes! Post the recipe, photos and cost of your meal on your website or any social media site and share the love of local food. #localeatsproject

Enjoy!

One Pot Chicken with Pears & TurnipsOne Pot Chicken with Pears & TurnipsOne Pot Chicken with Pears & Turnips

One Pot Chicken with Pears & Turnips
Serves 4
Crispy chicken cooked down into an onion, garlic wine sauce with pears and turnips.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 1 tbsp lard
  2. 6 skin-on, bone-in chicken thighs
  3. 1 ½ tsp salt
  4. 1 tsp black pepper
  5. 1 ½ cups onion - chopped
  6. 1 cup turnip - sliced
  7. 3 tbsp garlic - minced
  8. 2 pears - sliced
  9. 1 cup chicken broth
  10. 1 cup water
  11. ⅓ cup dry white wine
  12. 1 tsp dried rosemary
Instructions
  1. Heat the oven to 350°F.
  2. Season chicken with 1 tsp each of salt and pepper.
  3. Melt lard in a dutch oven over medium heat. Cook the chicken skin side down until just crispy, about 6 minutes. Transfer to a plate.
  4. Sauté onion, turnip and garlic in the same pot for 3 minutes. Sprinkle in ½ teaspoon salt. Add pear, broth, water, wine and rosemary and bring to a boil.
  5. Place the chicken, skin side up, on top of vegetables. Cover pot and cook in the oven for 25 minutes.
  6. Chicken will read 165°F when done.
Sparkle Kitchen https://sparklekitchen.com/
One Pot Chicken with Pears & TurnipsOne Pot Chicken with Pears & Turnips

 

Appetizer, Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, No sugar, Nut-Free, Paleo, Side Dish

White Turkey Chili

Confession time.

Sports just don’t do it for me. I never know what team belongs to which city or any of the names of the top athletes. The only thing game day has going for it is the camaraderie and the food.

Of course sports food is notorious for deep fried, high-carb and super processed. But it doesn’t have to be that way. Consider making a chili bar with a variety of toppings like:

avocado
red onion
jalapeños
sautéed onions
roasted corn
scallions
fresh radishes
fresh tomatoes
cilantro
bacon crumbles
full fat sour cream
cheddar cheese
dairy-free cheese dip
corn chips
plantain chips

You can make this chili vegetarian by leaving out the turkey and doubling the beans. Just serve the meat on the side.

Enjoy!

White Turkey ChiliWhite Turkey Chili

White Turkey Chili
Serves 6
Turkey chili with poblano and chipotle peppers and cannellini beans. Gluten-free and paleo-friendly.
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Cook Time
15 min
Total Time
45 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 1 cup yellow onion - chopped
  2. 1 cup poblano pepper - chopped
  3. 1 cup yellow bell pepper - chopped
  4. 3 dried chipotle peppers - soaked in hot water for 30 minutes
  5. 1 cup rutabagas - chopped
  6. 2 tbsp garlic - minced
  7. 1 tbsp lard
  8. 1 tsp salt
  9. 1 lb ground turkey
  10. 1 ½ cup cannellini beans
  11. 2 cups chicken broth
  12. 1 tsp cumin
  13. 2 tbsp arrowroot flour
  14. 1 tsp lime juice
Instructions
  1. Melt lard in a large soup pot over medium heat. Saute onion, peppers and rutabagas with salt for three minutes. Add in the garlic and turkey, cooking for five minutes until turkey is browned.
  2. Pour in the beans, broth and cumin, bringing everything to a simmer for five minutes.
  3. Gradually stir in the arrowroot flour, careful to prevent any clumping.
  4. Turn off heat and stir in the lime juice.
  5. Top with avocado, green onions and cheese if you like.
Sparkle Kitchen https://sparklekitchen.com/
White Turkey ChiliWhite Turkey Chili

Dairy-free, Dinner, Egg Free, Gluten-free, Grain-free, Local Eats Project, No sugar, Nut-Free, Paleo, Side Dish, Vegetarian

Roasted Parsnip Soup with Oyster Mushrooms

The warmest year on record.

What does this mean for our food?

Five days ago we had over two feet of snow in Brooklyn. And now it is almost completely melted. The temperature keeps rising and I’m wondering how this is impacting our growing seasons.

Our seasonal foods are going to change. An orange grove is going to pop up in the Northeast, tomatoes will be available year-round and we’ll have to begin planting in January. The plus side is that we’ll have a larger variety of foods available.

And then there are the many down sides, which I won’t go into since I find it so depressing. By 2020, the US has committed to reducing greenhouse gases to no more than 1.5 to 2.0 degrees of warming, yet many scientists think it will be too late.

Right now we can still categorize parsnips as a winter vegetable and I’ve highlighted it in January’s Local Eats Project recipe.

I recently had a spectacular parsnip soup at a local German restaurant and I just had to create my own version. Parsnips can be difficult to cook well and the trick is to carve out the tough,  woody center. Slice them lengthwise and use a paring knife to remove the core like you would an apple.

A booth at my farmers market features a lovely array of mushrooms and I was drawn to something that looked like an ocean creature, the oyster mushrooms. Dense, firm and meaty enough to hold up in a heavy soup, I found the perfect compliment to the parsnips.

Enjoy!
Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms

Roasted Parsnip Soup with Oyster Mushrooms
Serves 6
Creamy parsnip soup with sautéed shiitake and oyster mushrooms.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups parsnips - peeled, chopped and core removed*
  2. 1 cup red potatoes - chopped into large chunks
  3. 1 cup yellow onion - chopped
  4. 2 tablespoon lard - divided into 4
  5. 1 teaspoon salt - divided
  6. 5 cups chicken broth
  7. 1 tsp dried thyme
  8. ¼ teaspoon black pepper
  9. 2 tsp apple cider vinegar
  10. 1 ½ cups shiitake mushrooms - stems removed and chopped
  11. 2 cups oyster mushrooms
Instructions
  1. Preheat oven to 375°F.
  2. Toss parsnips, potatoes and onions in a half teaspoon salt and a half tablespoon of the melted lard. Spread onto a pan and roast 30 minutes. Stir halfway through cooking time so all cooks evenly.
  3. Melt the a half tablespoon lard in a large soup pot over medium-low heat. Sauté shiitake mushrooms for 5 minutes.
  4. Once the roasted vegetables are done, add them to the soup pot. Add broth, remaining salt, pepper, and thyme. Cover and cook for 10 minutes on low heat.
  5. While the soup is cooking, prepare the oyster mushrooms. Separate each cap from the bunch. In a large pan, melt a half tablespoon lard and sauté the mushrooms in an even layer over medium-low heat. Cook on each side for 3 minutes. You will have to do this in 2 batches. Move mushrooms to a bowl and set aside.
  6. Remove soup from the heat and use an immersion blender to puree everything together. Then stir in the apple cider vinegar.
  7. To serve, place a spoonful of oyster mushrooms in the bottom of each bowl and spoon the soup over them. Top off with a few more sautéed mushrooms.
Notes
  1. *For a creamy consistency, remove the tough core of the parsnips. Slice each in half lengthwise and use a pairing knife to cutout the middle, similar to removing an apple core.
Sparkle Kitchen https://sparklekitchen.com/
Roasted Parsnip Soup with Oyster Mushrooms