Winter Vegetables

Today, I need to use up winter vegetables. I also need dishes that will fit into my pre-op diet which is pretty basic. I couldn't quite find a recipe that appealed tome, so I am going to do what we used to call potluck. I am going to take all the vegetables I have and make a fresh vegetable soup. Seems an appropriate dish for a snowy winter day.

 "Pot Luck" Vegetable Soup
 Note: This soup is made with vegetables I had in my kitchen. You may use whatever you have available.

•  1/2 head cabbage*, chopped
•  2 turnips*, peeled and diced
•  1 large Yukon gold potato*, peeled and diced
•  celery heart and leaves (about 4 stalks), sliced
•  6 oz mushrooms, quartered
•  2 cups sweet corn*, frozen or fresh
• 2 cups frozen peas
•  1 small sweet potato*, peeled and diced
•  12 cups water
•  4 Tbsp beef stock flavoring ^
• 1 tsp dried thyme
•  1 Tbsp dried marjoram
•  1 bay leaf
•  1 Tbsp minced garlic

 Prepare all vegetables and place in large Dutch oven or stockpot. Add remaining ingredients. Bring to a boil over med-high heat. Reduce heat and simmer, covered, until vegetables are well cooked.

^Note:Use a good beef, chicken or vegetable stock if you have one. I did not have one, so I used a stock base.

*CSA ingredients 

Sweet Potatoes

Let me start by saying I never really liked sweet vegetables. What I've figured out over the years is that I didn't like winter squash or sweet potatoes because everyone insisted on making them even sweeter. For some reason, both could only be served with brown sugar and/or marshmallows. Well, in my opinion, these vegetables are sweet enough on their own, and even better when prepared in a savory manner. We have gotten a lot of sweet potatoes in the past few weeks. So, today, I decided to treat myself.

 Baked Sweet Potato Fries

•  1 medium sweet potato*
•  2 tsp olive oil
•  cayenne pepper
•  garlic powder 
• salt 

 Preheat oven to 450°F.

 Wash sweet potato and slice 1/4 inch thick. Cut slices into 1/4 inch sticks. Drizzle with olive oil and sprikle with cayenne, garlic and salt. Spread in a single layer on a prepared cookie sheet. Bake for 20 minutes, turning once, until crisp. Cool on papers towels 5-10 minutes before serving.

*CSA ingredients

Brunch

Today is another cooking day. I woke late this morning, a blessing as I have been sick for a couple days. I feel much better today! I decided to go with brunch this morning, making a recipe I found on a Paleo blog pinned on Pintrest.com. I did not follow the recipe directly, but it turned out quite tasty.

 Sausage Breakfast Casserole
Adapted from: http://www.paleoeffect.com/recipes/paleo-breakfast-casserole-paleo-effect/

• 1 med Sweet Potatoes*
• 1 Tbsp Extra Virgin Olive Oil
• 2 local hot Italian Sausage*
• ½ red Onion*
• 4 Eggs*
• ½ c skim milk
• ¼ tsp Sage
• Sea Salt and Pepper (to taste)

Grease a glass pie plate. Preheat the oven to 350 degrees Fahrenheit.

Grate the sweet potatoes (making hash browns) and then place them in the bottom of the greased dish.

Heat oil over medium-high heat. Chop the onion and sausage and add to the oil. Season with salt and pepper and cook until sausage is no longer pink and onions are translucent. Layer the sausage and onion on top of the sweet potatoes.

Put the eggs, sage, milk, ½ tsp of sea salt and ½ tsp of pepper into a blender (or Bullet!) and mix thoroughly. Pour this egg mixture on top of the sausage and onions.

Bake uncovered for 45 minutes or until a toothpick comes out clean.

 *CSA ingredients

What to do with Leftover Goose

Today's adventure is using up leftover goose. Since I managed to get some beautiful stock made, I  decided to make soup. I looked for recipes, but couldn't find one that was quite what I was looking for, so improvise it is!

Leftover Goose Soup

•  about 5 cups leftover goose meat, *shredded
• 6 cups goose stock *
• 6 cups water
• 1/2 head white cabbage, *shredded
• 1 large sweet potato, * diced
• about 3 cups leftover stock vegetables (potatoes, carrots, onions) *
• 2 apples roasted in goose *
• 1 pkg dried wide egg noodles *

Bring stock and water to boil in a large Dutch oven. Add cabbage and sweet potatoes. Returns to a boil, then reduce heat and simmer until vegetables are cooked. Add goose meat, cooked vegetables and apples to soup. Bring to a boil. Add noodles and cook 9 minutes. Makes about 12 (1-1/2 cup) servings.

* CSA ingredients

Eggs with winter vegetables

After roasting the winter vegetables, I then was still faced with making breakfast. I decided to put the vegetables in the eggs instead of having them as the side.

Scrambled eggs with Roasted Winter Vegetables

-2 cups roasted winter vegetables*

-3 large eggs*

-3 large egg whites*

-2 slices sharp cheddar

1) Beat eggs and egg whites until well mixed.

2) Coat a large skillet with cooking spray.

3) Heat winter vegetables, pour eggs over vegetables and break up cheese over entire mixture.

4) Allow bottom of eggs to cook, then cook, flipping every minute or so until eggs are almost cooked (note: eggs will finish cooking after you turn off the heat. This keeps them moist).

5) Makes 2 servings.

*CSA ingredients

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Potatoes and squash

This morning, I only had squash, potatoes and sweet potatoes to work with. It reminds me that summer is over and soon enough I will be missing all the wonderful local produce I've enjoyed this season. Not one to be down, I decided to roast these beautiful vegetables for breakfast and for John to have for meals during the week.

Roasted Winter Vegetables

-1 small butternut squash*
-1 medium sweet potato*
-1 large Yukon gold potato*
-1/4 cup extra virgin olive oil
-1 tsp garlic powder (use fresh if you have it)
-Mrs. Dash Italian blend

1) Preheat oven to 400F with foil-covered cookie sheet in oven. Wash and peel squash; dice into 1/2" pieces.

2) Wash potatoes, remove blemishes and eyes (leave peel-it's good for you), and dice to 1/2 inch pieces.

3) Place all pieces in a large bowl and coat with oil and spices.

4) Spread vegetables in single layer on heated cookie sheet.

5) Roast 40 minutes, turning vegetables halfway through.

*CSA ingredients

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