I am a doctor. I am also I mother. Every day see the impact of the American diet on today's children and the growing problems related to poor nutrition and obesity. I am working hard to protect my family from the dangers of the American diet. This blog is designed to help you learn more about food and share our adventure in un-Americanizing our diet. I will share nutritional information, tips for making changes for your family and recipe reviews with kid ratings!
Wednesday, November 21, 2012
Turnip and Sweet
We have been getting a lot of turnip and sweet potatoes recently. My family is not crazy about either of these but in the form of this gratin was a hit. Recipe review from Martha Steward.
1 1/2 lbs turnips
(about 3 medium), peeled and cut into 1/4-inch-thick rounds
Coarse salt and
1 lb sweet
potatoes (about 2 medium), peeled and cut into 1/4-inch-thick rounds
2 Tbs unsalted
butter, cut into pieces
low-sodium chicken or vegetable broth
1/4 cup dry white
wine, such as Sauvignon Blanc
1 cup grated
Gruyere cheese (4 ounces)
1. Preheat oven
to 350 degrees. In an 8-inch square baking dish, arrange a single layer of
turnips and sweet potatoes, overlapping slightly. Season with salt and pepper
and sprinkle with one-third of the flour. Repeat to make three more layers,
sprinkling with salt, pepper, and flour between layers. Dot top layer with
butter, then slowly pour broth and wine into dish, keeping layers intact. Cover
with foil and bake until vegetables are tender when pierced with a knife, 45
2. Increase oven
temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake
until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10
minutes before serving.
I received a botton Butt pork from my meat subscription and made this BBQ pork which was a huge hit. I wish I could remember where the orginal recipe came from but have had it for years. Sorry I forgot a picture! Best part is this is made in the crock pot so dinner is done when you are ready!
Southern BBQ pork sandwiches
1 cup onions, sliced 1 tbsp chili powder 2 tbsp apple cider vinegar 3/4 cup salsa 1 cup BBQ sauce 1 tsp cumin 1 pork roast (this can be Boston Butt, pork shoulder, pork loin- inexpensive cuts are fine for this since it slow cook in the crock)
1. Place meat in slow cooker. Cover and cook 8-10 hours on low or high 4-5 hours until meat is very tender and internal temperature reaches 160 degrees.
2. Shred meat with forks and mix into juices.
3. Serve on buns.
I used Trifecta BBQ sauce our families favorite and official BBQ of The Kentucky Derby Fesitival. If you and/or your kids don't go for spicy use a sweet and mild BBQ sauce (Trifecta is sweet and mild).
Also I had some leftover mango and peach salsa in the fridge and used that- I think the sweetness and flavors from the fruit were really good in this! If you want spicy add a salsa with a kick. for young kids stick to a mild salsa. You could use diced tomatoes for a really mild flavor or if you did not have any salsa on hand.
Side dishes: you can do a nice slaw or sweet potato fries. We just had salad with it and were all happy!