To all my American readers at home or abroad, have a good an peaceful Thanksgiving. Eat as much as you can of your favorite foods. Count your blessings for having that food and a job to buy it. Also be thankful for those who made it or helped you make it. Be thankful for their time and consideration. Be thankful for having a varied diet that has important vitamins and minerals as well as being thankful for having three square meals a day.
Consider those who do not have what we have , whether on a local or global basis. Include them in your payers and pray that the upcoming season and year will be a good one for them.
Enjoy the day but also enjoy all the blessings and luck that have come your way. Say thanks for them.
Showing posts with label collards Vitamins phytochemicals. Show all posts
Showing posts with label collards Vitamins phytochemicals. Show all posts
Thursday, November 24, 2011
Saturday, October 8, 2011
Rethink Turnips
Mention the word turnip and most people will wrinkle their noses in disgust. Yet this root veggie is actually tasty as well as being versatile. It can be made into a number of dishes , from roasted to mashed. It can be used in stews or accompanying roasts. Turnips can be a great addition to any fall feast.
This common root veggie is mostly harvested right now in the autumn. It’s been around for centuries although the name and origin are unknown. There is actually wild version known as a “hot turnip“ and it‘s also a cousin of mustard and radish. The Scandinavians cross bred it with a cabbage in the 19th Century to create the plant rutabaga. It was also the most popular vegetable there until the potato was introduced sometime in the 1700. The turnip was also the precursor of the pumpkin in Halloween celebrations in Ireland and Scotland where it was carved out jack o’lantern style and then had a lit candle placed inside it. Turnips and their greens are one of the healthiest veggies to eat. The root is high in Vitamin C while the tops or greens are high in both Vitamins A and K.
Turnips can be made a variety of ways. Most people simply like them mashed like potatoes and served with butter. You can also make then in a gratin with cream, butter and parmesan Romano cheese. For a tasty side try them Paula Deen’s waywith brown sugar and butter and then mashed. This would be a great accompaniment tot any pork roast or even ham. You can also try a Finnish casserole, or even a turnip salad to go with holiday turkeys or goose.. Many soups call for chopped or diced turnips , especially vegetable and beef based ones.
The turnip isn’t as bad as some make it out to be. It is a tasty root vegetable, good for you and good tasting too. Have some in a tasty side . You’ll be surprised a t just how wonderful they really are!
This common root veggie is mostly harvested right now in the autumn. It’s been around for centuries although the name and origin are unknown. There is actually wild version known as a “hot turnip“ and it‘s also a cousin of mustard and radish. The Scandinavians cross bred it with a cabbage in the 19th Century to create the plant rutabaga. It was also the most popular vegetable there until the potato was introduced sometime in the 1700. The turnip was also the precursor of the pumpkin in Halloween celebrations in Ireland and Scotland where it was carved out jack o’lantern style and then had a lit candle placed inside it. Turnips and their greens are one of the healthiest veggies to eat. The root is high in Vitamin C while the tops or greens are high in both Vitamins A and K.
Turnips can be made a variety of ways. Most people simply like them mashed like potatoes and served with butter. You can also make then in a gratin with cream, butter and parmesan Romano cheese. For a tasty side try them Paula Deen’s waywith brown sugar and butter and then mashed. This would be a great accompaniment tot any pork roast or even ham. You can also try a Finnish casserole, or even a turnip salad to go with holiday turkeys or goose.. Many soups call for chopped or diced turnips , especially vegetable and beef based ones.
The turnip isn’t as bad as some make it out to be. It is a tasty root vegetable, good for you and good tasting too. Have some in a tasty side . You’ll be surprised a t just how wonderful they really are!
Tuesday, October 26, 2010
Kale King Of The Fall Harvest
To any onlooker kale is just another decorative plant. It 's an attractive border plant however it's so much more that. It;s a nutritious fall veggie,loaded in vitamins and minerals. Kale is wonderful served a variety of ways.
Kale is one of the oldest known vegetables, The Greeks and Romans use dit on a regular basis i t wa s probably brought to the United Kingdom during the Roman invasion wher e it was given it;s name derived from the Celtic word cole or caelus meaning cabbage. it made its' way to America as early as 1629.Kale and it's cousin collards (where we get collard greens from) are cabbages coming from the Brassica olercea branch They are non flowering or "headless" (acephala) versions. The leaves are rich in calcium, lutein and iron and are chock full of vitamins A, C and K. It also has cancer fighting phytochemicals.
What to do with kale? i;ts good as a side dish especially for pork and ham dishes. it just needs to be braised for about half an hour. Another way is with eggs in a very healthy frittata. Another recipe calls for it to mixed in with another fall favorite apples.Kale chips are also easy and becoming th e most popular snack food these days. They're easy Io make. Bake washed leaves on a well oiled cookie sheet and sprinkled with sea salt for a yummy and addictive snack.
Kale is the king of the fall harvest. it's a tasty green that is good for your health. It; s also delicious and should be a part of every autumn menu.
Kale is one of the oldest known vegetables, The Greeks and Romans use dit on a regular basis i t wa s probably brought to the United Kingdom during the Roman invasion wher e it was given it;s name derived from the Celtic word cole or caelus meaning cabbage. it made its' way to America as early as 1629.Kale and it's cousin collards (where we get collard greens from) are cabbages coming from the Brassica olercea branch They are non flowering or "headless" (acephala) versions. The leaves are rich in calcium, lutein and iron and are chock full of vitamins A, C and K. It also has cancer fighting phytochemicals.
What to do with kale? i;ts good as a side dish especially for pork and ham dishes. it just needs to be braised for about half an hour. Another way is with eggs in a very healthy frittata. Another recipe calls for it to mixed in with another fall favorite apples.Kale chips are also easy and becoming th e most popular snack food these days. They're easy Io make. Bake washed leaves on a well oiled cookie sheet and sprinkled with sea salt for a yummy and addictive snack.
Kale is the king of the fall harvest. it's a tasty green that is good for your health. It; s also delicious and should be a part of every autumn menu.
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