Turnip Fries

Turnip Takeover
If turnips aren't prepared properly, they often taste like dirt (sad but true). This method of preparation creates a golden, crispy treat that will make you forget about the other fries.  Furthermore, baking instead of frying and substituting the traditional spuds for turnips yields a much healthier fry.

Turnip Fries
Gluten Free
Serves 1

Ingredients--
1 medium turnip
salt & pepper

1. Preheat oven to 400 degrees. Place a pizza stone in oven for 10-15 minutes to preheat.

2. Meanwhile, cut the stem off the turnip then cut into narrow planks. Cut the planks into thin strips.

3. Transfer turnip fries to a salad spinner and spin a few times to remove excess moisture (alternatively, you can  blot very well with paper towels).

4. Place turnip fries in a bowl. Spray heavily with nonstick spray and season with coarse salt and freshly ground pepper. Use your hands to evenly coat fries in seasoning.

5. Remove pizza stone from oven. Carefully pour fries on stone and spread into a single layer.

6. Place stone back in the oven and bake for approximately 30 minutes or until fries are golden and crispy. Flip fries halfway through.

7. Season with additional salt if necessary prior to serving.

Nutrition Information--approximately 100 calories per serving

Braised Cornish Hen With Mushroom Gravy

Roast in a Rush
If you don't have a few spare hours to roast a whole chicken, then Cornish hens are the perfect substitute. Still a part of the poultry family, Cornish hens still taste very similar to chicken but they can be fully cooked in  about 30 minutes. This variation of a recipe from Claire Robinson braises the hen to tender perfection in a wine and mushroom gravy.

Braised Cornish Hen With Mushroom Gravy
Gluten Free
Serves Two

Ingredients--
1 portabello mushroom, gills removed and diced
2 tsp. extra virgin olive oil
2 tbsp. gluten free flour
1 Cornish Hen (1 lb.- 1.25 lbs), rinsed and patted dry
1/2 cup white wine
1/4 cup low sodium chicken broth
1 garlic clove, minced
a few sprigs fresh parsley, chopped
salt & pepper

1. Heat a Dutch oven over medium heat and spray with nonstick spray. Add mushrooms and cook until browned and softened, 3-5 minutes.

2. While the mushrooms are cooking, place flour in a shallow bowl (large enough to fit the hen). Season the flour heavily with salt and pepper. Coat the hen in the flour, shaking off any excess.

3. Move the mushrooms to one side of the of  Dutch oven. Add olive oil, then place hen in Dutch oven. Brown hen on all sides in the olive oil.

4. Carefully add the wine, letting it bubble and scraping up the brown bits with a wooden spoon.

5. Add the water and garlic and bring to a boil. Reduce heat to a gentle simmer.

6. Cover and braise until hen is cooked through, about 22 minutes.

7. Carefully transfer the hen to a rimmed platter (leave mushrooms in Dutch oven) and cover with aluminum foil to keep warm.

8. Continue simmering the liquid uncovered, until it has thickened, about 10 minutes (stirring occasionally). Taste the gravy and season if necessary.

9. Add hen back to Dutch oven and nestle in gravy. Simmer until heated through.

Grilled Portobello Mushroom

Filet M'shroom
This recipe from Isa Chandra Moskowitz turns the humble portobello mushroom into a meaty, juicy centerpiece. First, the mushroom is marinaded to absorb as much flavor as possible than it's grilled to perfection. With vegetables this delicious, who needs meat?

Grilled Portobello Mushroom
Gluten Free
Serves 1

Ingredients--
1 portobello cap, stem removed
Marinade--
2 tbsp. white wine
1/2 tsp. extra virgin olive oil
2 tsp. balsamic vinegar
2 tsp. gluten free soy sauce
1/4 tsp. garlic powder
1/4 tsp. Worcestershire sauce

1. In a small bowl, whisk together all marinade ingredients.

2. Place portobello gills side up in another bowl. Pour marinade over top.

3. Let marinate for at least a half hour, spooning marinade back over mushroom, every 10 minutes or so.

4. Preheat grill pan to medium high heat. Spray with nonstick spray.

5.  Place the portobello gill side up on the grill, and cover. Cook for about 5 minutes or until grill marks appear.

6. Flip mushroom, and cook another 3-4 minutes (until the center is soft and juicy).

7. Remove from grill and let side for a few minutes prior to slicing. Slice into 1/2 inch pieces and serve.

Roasted Kabocha Squash

All In the Family
Just when I think I've tried them all, I discover another variety of squash. Today I tried Kabocha squash, an Asian winter squash that looks like a mini pumpkin. The flavor is similar to the always popular  butternut squash but the kabocha is actually even sweeter (it's often used in desserts). Like most squash, the kabocha is very versatile and can be used in almost any recipe that calls for another winter squash. Or if you wanna taste the flavor on it's own, simply roast the Kabocha like I did.


Roasted Kabocha Squash
Gluten Free
Serves Two

Ingredients--

1 Medium Kabocha Squash, peeled and cut into cubes 

Salt

Pepper

Chili Powder

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.

2. Place squash cubes on baking sheet. Spray with nonstick spray, then sprinkle with salt, pepper, and chili powder  to taste. Mix together with your hands until squash is evenly coated with spices.

3. Roast 40 minutes, stirring halfway through, or until squash is tender.

HG Dan Good Chili

Low & Slow Wins The Race
I've been thinking about making this Hungry Girl Recipe for a while and I finally made it yesterday. It does have a long cooking time  but the slow simmer is really the only way to develop and meld all the phenomenal vegetable flavors (and there are tons of vegetables!). Once you take a bite of this vegetarian chili, all else will be forgotten.

HG Dan Good Chili
Gluten Free
Serves 5

Ingredients--
2.25 cups crushed tomatoes
1.5 cups diced tomatoes with jalapenos or green chiles
1 jalapeno, sliced
2 tsp. chili powder
1/2 tsp. cumin
1 clove garlic, minced
1 cup carrots, chopped
3/4 cup onions, chopped
1 large green pepper, chopped
1 cup portabello mushrooms, chopped
6 oz. black beans
1/2 cup frozen corn, defrosted
1/2 tsp. Worcestershire sauce
hot sauce, to taste (optional)
salt

1. Place crushed tomatoes, diced tomatoes, jalapeno, chili powder, and cumin in a large pot. Stir over low heat.

2. Once mixture is heated through, stir in garlic and continue to cook for 5 minutes, stirring occasionally.

3. Add  in carrots and continue to cook over low heat.

4. Meanwhile, bring a large nonstick pan sprayed with nonstick spray to medium heat. Saute onions, peppers, and mushrooms for 3-5 minutes (pepper and onions should still have a touch of crunchiness).

5. Season onions, peppers, and mushrooms with salt, than transfer to pot.

6. Stir in beans, corn and Worcestershire sauce to pot. Add hot sauce to taste, if desired. Mix very well.

7. Cook over low heat for about 2 hours, stirring every 20 minutes. Chili is ready when carrots have lost their crunch.

Nutrition Information--approximately 130 calories per serving (1 cup)

Rosemary-Infused Olive Oil

Fast Flavor Enhancment
I never imagined that a few herbs could make such a dramatic difference in taste but this recipe from Giada proved me wrong. By simply sauteing the olive oil with fresh rosemary, it is transformed into a wonderful new ingredient. Try this infused oil anywhere you would use regular olive oil- salad dressing, roasting vegetables, dipping, or anything else you can imagine.

Rosemary-Infused Olive Oil
Gluten Free
Makes 1/2 Cup

Ingredients--
1/2 cup extra-virgin olive oil
3 fresh rosemary sprigs, each 5 inches long

1. In a small, heavy saucepan, combine the oil and rosemary.

2. Cook over low heat, stirring occasionally, until a thermometer inserted into the oil registers 180 degrees (about 5 minutes).

3. Remove pan from heat and let cool to room temperature (about 2 hours).

4. Transfer rosemary sprigs to a small bottle or container with a lid (a narrow, tall bottle will work best for showcasing the rosemary). Pour in oil and close lid.

5. Store in refrigerator for up to one month.

Sugar Plums

Dance of the Sugar Plum Fairies
In this month's issue of Food Network Magazine, there was a section devoted to Edible Gifts. This recipe was one of those edible gifts and it really is the perfect recipe to make if you want to stand out from everyone else's cookies and brownies. Sugar Plums are sort of like a truffle but are composed of delectable dried fruit to create the perfect bite of chewy and sweet scrumptiousness!

Sugar Plums
Gluten Free
Makes 30 Truffles

Ingredients--
1.5 cups pitted prunes, check for gluten
1.5 cups dried apricots, check for gluten
1.25 cups Corn chex
3 tbsp. honey
1 tsp. lemon zest
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 cup granulated Truvia

1. In a large food processor, combine all ingredients until a sticky dough is formed.

2. Pour Truvia into a shallow dish. Line a large Tupperware container with wax paper.

3. Scoop out  about a tablespoon of dough and form into a ball (a cookie scoop works great for this). Roll ball in Truvia until thoroughly coated, then gently place on wax paper.

4. Repeat with remaining dough. (You should end up with about thirty).

5. Store in Tupperware container in the refrigerator.

Nutrition Information--approximately 50 calories per truffle