I’ve mentioned kohlrabi a few times this past summer. It is still a phenomenon to us. How have we never heard of this root vegetable before this summer? It is one of Ryan’s new favorites. Buuuut…we can’t just keep roasting kohlrabi. Boredom will certainly set in.
It is fall now which means a warm hearty stew is in season. So, friends, kohlrabi stew is born!
This may possibly be the least photogenic dish but don’t hold that against it. Trust me that kohlrabi stew is tasty and not so bad for you considering how creamy it is.
Here’s how I made this which yields 4-6 servings:
- Cover the bottom of your pot with sunflower oil, simmer and saute 1/2 – 3/4 cup of chopped scallions
- Chop one large kohlrabi into 1/2 inch chunks and add to the pot. Simmer for a few minutes on medium heat until they are soft
- Next add 2 cups of vegetable stock (or chicken stock) and 1 can of cream of broccoli soup
- Season to your preference: salt, lemon pepper, parsley, thyme
- Put the lid on the pot and boil for 20-25 minutes
- Allow the entire mixture to cool for about 20 minutes before transferring to a blender or food processor
- Puree in batches
- Once pureed, transfer back to the pot and add in 1 cup of small pasta shells
- Cover the pot with a lid and bring to a boil, cooking the pasta right in the stew. This is also where you could add in pre-cooked beef
- Serve and enjoy!
Side note: I have been wanting to make butternut squash soup for a long time. Longer than I have been cooking, actually. It is always so delicious but I’m quite aware that it is usually made with lots of heavy cream. I am going to try it by following the above principles (minus the pasta). The cream of broccoli soup is the only
creamy offender here. I will let you know how it turns out!
What are you cooking this weekend?
I’m back with another food post, friends.
I’m talking about beetroots today. They are said to be a natural anti-inflammatory vegetable which is what we are after in our house. But what can be done differently with beets? Well, this is one of my new faves that I like to think I made up because I’ve never heard of a Beet Stuffed Pepper before. About a week ago I posted a prep picture of this entree on instagram and got a lot of inquisitive likes.
So I’m sharing the deets but hold onto your seats because there’s really only one thing you need to know about making this deliciously, filling vegetarian dish.
Are you ready for it?
The secret to Beet Stuffed Peppers is to follow your favorite traditional stuffed pepper recipe and then subtract the ground beef and add ground beets.
That’s it. Earth shattering, I know. It kind of rhymes too: Subtract the ground beef and add ground beets.
Here’s exactly what I did to make this simple yet tasty dinner.
- Take 3 average size beets, wash and peel the epidermis. Grind the beets in the food processor. Next, mix seasoned bread crumbs into the ground beets. I used about a 50/50 ratio of bread crumbs to beets. The bread crumbs absorb the moisture that the beets cook off.
- Wash and core 2 green peppers. A tip I learned from a friend when baking stuffed peppers is to briefly cook the peppers in boiling water to soften them. This way they are more pliable and do not tear when you stuff them.
- Next, you guessed it, stuff the peppers with the beet mix. I sprinkled fresh shredded parmesan cheese to the top along with more bread crumbs. Also, a dollop of raw honey (my favorite sweetener) on top complements the beet flavor very well. The honey will cook into the stuffed pepper.
- Bake at 325 for about 50 minutes and enjoy!
These stuffed peppers are so filling that I couldn’t even finish mine! Let me know if you give it a try. And again, try this with your own stuffed pepper recipe and just substitute the beef for beets.
P.S. Doesn’t the color remind you of red velvet cake?
A couple of weeks ago, I told you all about the CSA we joined this year. It is our first time participating in Community Supported Agriculture and we just love it!
Every week’s pick up is sort of like Christmas. You don’t know what you’re going to get. There is a level of anticipation because you know you’ll love it either way. It’s so exciting. Yes, I am still talking about vegetables…
We’ve picked up carrots from the farm a few times. It is so adorable how they come with their green tops still attached much like in Bugs Bunny but nothing like in the grocery store.
I like carrots but I needed a new, fresh idea. I didn’t want to just steam them again. I racked my brain for something different. We love sweet potato fries so why not try carrot fries?
So we did! I’ve found that just about any root vegetable is tasty sliced up and roasted in the oven producing healthy “fries”. We did this with kohlrabi earlier in the growing season and loved it too.
To prep the carrots, you need to clean and lightly peel them. Then slice them into 2-3 inch sections.
Brush on some olive oil, salt & a dash of cumin.
Pre-heat your oven at 425 degrees. Then bake the carrots for about 25 minutes.
That’s it! We drizzled ours with a little bit of raw honey. They were delicious and got rave reviews from my food connoisseur husband.