Ginger Mustard Roasted Turnips

The turnips in my garden are doing me right and have gotten all nice and big and beautiful and just did a really good job growing this year. I (my stomach) am really appreciating it. So is the mr. He is a huge turnip fan too!

Now if you are not a turnip fan, well first off, why the heck not? But also have you even ever tried them? I have found that sometimes people say they don’t like something when in fact they have never tried it. Don’t be like that. Try the dang turnip. They are awesome. For those who don’t know, they taste basically like a big radish. Kind of spicy and crispy when raw, sweet and tender when roasted. These particular ones are roasted and tossed in a gingery mustard sauce and then roasted a little more so they are sweet and spicy and mustardy and just so good. I made a batch to share with the mr for dinner but I actually just ended up eating all of them to my face. Yup, and not shame there. I just cut up a couple of raw ones for the mr and threw them on his dinner plate. He did’t really notice. Ha!

Now to the turnips!

The stuff. Turnips, dijon mustard, ground ginger, balsamic vinegar, pepper. and a splash of water.

Dice up the turnips into small cubes. I never peel a turnip but if you get yours from a store and they cover it in wax, well you might want to.

Place cut up turnips on a baking sheet. You can also drizzle the turnips with a little oil here if you want. (I prefer to roast without oil and use a baking mat.)

And place them into a hot hot oven to roast.

While turnips are getting hot, mix up the ginger mustard sauce. Place mustard, ginger, balsamic vinegar and a splash of water into a bowl and mix it all together.

Once turnips are fork tender (about 1/2 hour) remove pan, gather all the turnips into a pile, and drizzle on most of the sauce. Toss around until evenly coated then re-spread them around and pop them back into oven for another 12- minutes or so or unit golden brown and nice and roasted.

Once they are roasted to your liking, remove from oven ,drizzle oin remaining sauce, add lots of cracked black pepper and some fresh parsley if you got it. And that is it.

Eat your turnips.

-C

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Ginger Mustard Roasted Turnips

seves 2-3 as a side

• 4 medium sized turnips

• 4 hefty tablespoons dijon mustard

• 1 1/2 tablespoon balsamic vinegar

• 1/2 teaspoon ground ginger

• 2 teaspoon water

• black pepper

• oil (optional)

Preheat oven to 425

Prepare turnips. Wash them really well and then dice into small cubes and pace them on a baking sheet. You can toss them in a little oil if you want (I do not roast them in oil), then pop them into hot oven.

While turnips are roasting, grab a small bowl and mix up the ginger, mustard, and balsamic vinegar. Add about 2 teaspoons of water to thin it out a little bit.

After about 25-30 minutes the turnips should be fork tender and starting to brown a bit. Remove pan from oven and carefully gather the turnips into a pile on the baking sheet. Drizzle about 3/4 of the mustard sauce on turnips and toss around (carefully). Once all the turnips are coated, sprinkle with black pepper and re-spread them on the baking sheet and pop the back into the oven to bake for another 15ish minutes or until they are a nice golden brown.

Once roasted to your liking, remove from oven, drizzle on remaining sauce, and then eat.

My Everyday Curry Spice Blend

When I say this is my everyday curry spice blend, I don’t mean the one I use regularly, I mean I use it just about EVERYDAY. In soup mostly because I make soup for lunch everyday. And you know what? I still get excited to eat my curried soup everyday so I know I am doing something right.

I have been making a version of this curry spice over the years but have added more and more spices to the mix. Sometimes I might even add a few more but these are the ones that always make the cut and that I pretty much buy in large quantity bulk. (Especially cumin. I buy in a pound container just about every 2 months) The only missing spice that I usually put in here is fenugreek but for some reason the two places that sell bulk spices are not carrying it currently so I don’t have it.

Anyway, this is my blend. I Iove it and you probably will too because it is good! And yeah, it makes a good cup or so of spice but that is not a lot when you use it everyday and use like 2 tablespoons at a time.

I really really like my spices.

Now to the everyday curry spice!

The stuff. Cumin, ginger, turmeric, oregano, peppercorns, fennel seeds, coriander seeds, brown mustard seeds, cayenne powder, paprika, and cinnamon.

Basically take any of the whole spices and blend them up into powder or as close to powder as you like. I actually like some whole seeds and such in my powders because a whole peppercorn or fennel seed once in a while is pretty tasty.

Dump the blended spiced with the rest of the already powdered spices and mix together .

Dump into a airtight jar and use in soups and curries and vegetable dishes and casseroles.. Everyday.

-C

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My Everyday Curry Spice Blend

makes about a cup of spice blend

• 3 tablespoons cumin

• 2 tablespoons ground ginger

• 1 tablespoon ground turmeric

• 2 teaspoon ground chili powder or red pepper flakes (you less for less heat)

• 1 tablespoon oregano

• 2 teaspoon fennels seeds

• 2 teaspoons coriander seeds

• 2 teaspoons black peppercorns

• 2 teaspoons cinnamon

• 2 teaspoons paprika

• 2 teaspoons mustard seed pods

Place all the spices that are not already ground into a spice mill or mortar and grind until well, ground. Add to the rest of the spices and mix together well.

Transfer to a airtight jar. Use everyday on anything

Blend will last a good few months when stored properly.

Pickled Ginger Dilly Sprouts

What are you even doing if you are not pickling Brussel sprouts?

Ok, I get that you might have some other stuff going on in your life right now so I won’t judge you, but you all really need to get on getting some sprouts in the next few weeks while they are good and seasonal and pickle yourself some. They are truly some kind of amazing. Crisp and crunchy. Vinegary with all the flavors of dill and ginger and the slightly sweetness of the sprouts themselves . Oh jeez, they are just so good. And they are refrigerator pickled so you don’t have to do a hot water bath which means you really have to excuse to not make them.

And while you are at it you might as well just make a bunch of jars to give to people this holiday season. Think about it, wouldn’t you love a delicious jar of deliciousness instead of another stupid whatever or what not? You will be the coolest person with your jars of sprouts. Guarantied!

Now to the pickled sprouts!

The stuff. Brussel sprouts , vinegar, fresh dill, chunks of fresh ginger, mustard seeds, peppercorn, red chili flakes, and salt.

Nice and clean spouts. Cut them in half.

Cut up the dill into smaller pieces and as for ginger, I minced a little and cut some up into larger chunks.. I like to eat chunks of pickled ginger too.

Vinegar and water go into a pot with the ginger, salt, peppercorn, pepper flakes, and mustard seed and brought to a rapid boil.

Once boiling dump in sprouts and dill and keep on heat for about 3 minute so the sprouts tenderize a little.

Then dump it all into a clean jar. And that is it. Yes you can eat one, but really, you should wait like a day or two. And after a week.. Perfection.

So yeah, once you got them in a jar, let them cool to room temperature, top with a lid, and place in the fridge.

If you are wise you will make multiple jars because these sprouts will not last.

-C

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Pickled Ginger Dilly Sprouts

makes 1 quart sized jar

• about 20 good sized Brussel sprouts

• 2 cups white vinegar

• 2 cups water

• 3-4 sprigs fresh dill

• inch of fresh ginger root

• 1 teaspoon pickling or kosher salt

• 1 teaspoon peppercorns

• 1 teaspoon mustard seeds

• 1/2-1 teaspoon red pepper flakes (more for spicer)

Clean and halve all the sprout. Stick them all into a clean quart sized jar to make sure they all fit then dump them out.

Grab ginger and rough chop it. Cut dil up into smaller pieces.

Dump the vinegar, water, salt, peppercorn, red pepper flakes, mustard seeds, and salt into a pot. Bring to a rapid boil. Add in the halved sprouts and ginger and toss around. Keep on heat for about 3-4 minutes just to give the sprout a little bit of time to soften just a bit. Remove pot from heat and carefully dump all the sprouts and everything in the pot into the clean jar. Pack sprouts down with a wood spoon and make sure they are completely submerged in liquid. If all the liquid doesn’t fit, just dump into a smaller jar and use for a salad or something.

Let sprouts cool to room temperature then stick a lid on jar and place in fridge. Sprouts are good eaten whenever, but are at their best after a few days in the fridge.

They will keep for a month or so but who are you kidding, there is no way they will last that long.

Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

Is it just me or can you also stuff an entire pound of fresh spring greens into your mouth by the fist full and be nothing but happy about it?

Spring greens are on point right now. So tender and sweet and just, agh, I just love greens. I picked up our last winter farm share a few days ago (3 weeks til summer share begins.. will I survive?) and I got a huge bag of baby kale which made me really freaking happy because I love me some kale but baby kale, I loooooovee it. Yay for me!

Then we have rhubarb. I get so excited every year when my patch starts to peek out from under all the rotten leave. The stalks I used for the salad were the first ones that I harvested from my patch! So I know that some people might think ruhabrb in any other form other then in a pie seems strange, but stop, don’t think that. Rhubarb is everything. You can use it and love it in all sorts of ways, sweet and savory, and in all sorts of things, like this salad.

Fresh greens tossed with tart and gingery warm rhubarb and onions, topped with a creamy almond dressing. There is not much more you can ask for in a spring time salad. Sure, I guess you can ask for a fork, but really, I ate more of it with my fingers because well, that’s just how I roll.

Now to the rhubarb and kale salad.

The stuff. Fresh rhubarb, baby kale, half an onion, a chunk of fresh ginger, a couple cloves garlic, almond butter, some roasted almonds, soy, vinegar, water, oil, and black pepper.

Start by mincing garlic and ginger and choping onion up into smallish pieces.

Add the stuff to a hot skillet with a little oil. Once it starts to sizzle, add in a couple splashes of water and let cook until soft.

While that’s cooking make the almond dressing. Mix the almond butter, soy, vinegar, and a little warm water together until smooth and creamy. Taste and add more soy or vinegar if you feel it necessary. More water too if it’s too thick.

Grab rhubarb ad cut into 1/2 inch pieces.

Toss it into skillet with the other stuff. Add in another splash or so of water and keep on cooking.

Once rhubarb starts to soften, turn the heat off of the skillet. Grab kale and toss it around in the skillet to mix around with the good stuff.

Immediately dump it all into a big bowl and top with almond dressing. Toss it around to evenly coat. Oh and throw in some chopped almonds. And black pepper. Add lots (as much as you like) of black pepper.

Now it’s fork(or fingers) to bowl to face.

What a salad. What. A Salad.

Get at it!

-C

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Sautéed Rhubarb and Baby Kale Salad with Almond Dressing

makes an entree salad for one or a side salad for a few

• 2-3 stalks fresh rhubarb (about 2 cups chopped)

• 3 large handfuls (about 6 oz) baby kale (you can really use any greens)

• 1/2 a yellow or sweet onion

• 1tablespoon freshly grated ginger

• 2 cloves garlic

• olive oil

• black pepper

• 2 tablespoons almond butter

• 1 tablespoon red wine vinegar

• 1 tablespoons soy sauce

• 1-2 tablespoons warm water

• smal handful of chopped toasted almonds

Start by mincing the ginger and garlic and chop onion into small pieces. Place it all into a skillet with a drizzle of olive oil and place on medium heat. Once it starts to sizzle, add in a tablespoon or so of water to help soften and cook. Should take about 5 minutes.

In the meantime make the almond dressing. Mix almond butter, soy, vinegar, and a tablespoon of warm water together in a small bowl until completely incorporated. Taste. Add a little more soy if not salty enough, a splash more vinegar if not acidic enough, or bit more water if to thick.

Now chop up rhubarb into about 1/2 inch pieces and toss into skillet along with the other stuff. Cook for a few more minutes until the rhubarb becomes slightly soft. If the plan seems to get dry, add in another few splashed of water. Once rhubarb starts to get tender, take skillet off heat. Add in the baby kale and toss around then immediately transfer to a big bowl or plate. Drizzle almond dressing all over, toss, then top with chopped toasted almonds and lots of black pepper.

Eat.

Fenugreek Ginger Tea

Besides begin a coffee addict, I am also a super big tea drinker. At least 1, if not like 3 cups a day. And when I say cups, I mean a 32oz ball jar of steaming hot water with a tea bag of some sort in it. And sure, I will use the same bag twice or leave in an old bag and add a new bag. Or with loose leaf, I’ll end up just eventually swallowing it all. What can I tell ya. That’s my truth. 🤷🏻‍♀️

Anyway, tea. I have a shit ton. Bags and loose leaf, but sometimes what I would call "conventional tea flavors” do not sing my fancy. That is when I will dig around in my spice jars and pull stuff out to make or add to a tea.

Fenugreek. A seed. A great tasting seed. I usually use it in my chilis and curry dishes, but lately, I have also been brewing it up with (and without) fresh ginger to drink because it is fantastic. Ginger of course is spicy and earthy, but fenugreek, while also being really earthy, also has a sweetness to it and tastes kind of like real maple syrup. Now doesn’t that sound great? That’s because it is great.

So if you are feeling a little something different and tasty and maybe just so happened to have some fenugreek in the old spice cabinet, give this tea a try. A perfect for and cosy drink for cold winter afternoon.

To the tea!

The stuff. Water, fenugreek, fresh ginger, and an orange.

Dump water into a pot and add in fenugreek seeds. Place on the stove and bring to a boil, then turn the heat to low and simmer.

Cut up the fresh ginger into small chunks and take a few ribbons of peel from the orange.

After the fenugreek has had a 5 minute head start in the water, add in the ginger and orange and keep simmering for another 5 to 10 minutes. (longer time for stronger tea)

A tea decoction.

Strain the tea into cups, squeeze in a little fresh orange juice, and go curl up o the couch.

It’s tea time.

-C

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Fenugreek Ginger Tea

makes 2 cups of tea

• 2 teaspoons fenugreek seeds

• 1 inch chunk of fresh ginger

• an orange (optional)

• 4 cups water

Place water and fenugreek seeds in a pot and place on stove. Bring to a boil then turn heat down to simmer for about 5 minutes. Cut up ginger into small chunks and peel a few ribbons of orange zest and place into pot. Continue to simmer for another 5-10 minutes (longer for stronger tea). When you are ready to drink, strain into cups, squeeze in a little fresh orange juice, and drink.