Creamy Curried Turnip and Radish Soup

I have been a member of a CSA for a number of years and I have to admit that I'm always a little uncertain how to use the number of turnips and radishes that you receive. I like to eat them raw but I don't really need to have too many before I am completely satisfied for the season. I love using the greens in green gumbo. With this recipe, I think I have found a favorite way to use them up. I'm making a big batch now and freezing it in individual portions to take to work.

3 T butter
1 onion, diced
4 cloves garlic, minced
4 c turmips, peeled and quartered
1 c radishes, quartered
2 sweet potatoes, peeled and cut into similarly sized pieces as the turnips
3 white potatoes, scrubbed and not peeled unless skin is thick
8 c chicken or veggie stock
1 bay leaf
1/2 c fat free half and half
3 T Worcestershire sauce
1 1/2  T curry powder
1 T brown sugar
1 t smoked paprika
1/8 t cayenne pepper
1 t salt
1 t pepper 

Melt butter in Dutch oven and cook onions, garlic, turnips, and radishes over medium heat. Add potatoes, stock, and bay leaf and bring to a boil. Turn down to simmer until vegetables are tender. Remove bay leaf. Using an immersion blender process the veg into a creamy consistency. Add half and half, curry powder, paprika, cayenne pepper, Worcestershire sauce, brown sugar, salt and pepper and cook for 5-10 minutes more over low heat.

Serve with crusty bread.

Vietnamese Spring Rolls

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Vietnamese Spring Rolls

Clients regularly bring these yummy rolls in to my place of employment to express their thanks for services that they receive. It is one of the best perks of the job!

30 rice wrappers

vegetable oil for frying

1 bunch fresh mint

fish sauce

For the filling:

2 oz dried bean thread noodles, soaked in warm water for 20 minutes

1 oz dried woodear mushrooms, soaked in warm water for 15 minutes

1 sweet potato, peeled and julienned

1 jicama, peeled and julienned

2 eggs

2 tsp fish sauce

2 garlic cloves, crushed

2 tsp sugar

1 onion, finely chopped

3 spring onions, chopped

1 c minced ground pork

1 c minced prawns

salt and pepper

1.     Squeeze dry soaked noodles and chop them into small pieces. Squeeze dry soaked woodear mushroom and chop into small pieces.

3.     Beat eggs in a bowl. Stir in the fish sauce, garlic and sugar. Add the onion, green onion, noodles, mushrooms, sweet potato, jicama, pork and shrimp. Season generously with salt and pepper.

4.     Have ready a damp dish towel, some plastic wrap and a bowl of water.  Dip a rice wrapper in the bowl of water and place on damp cloth. Spoon about 1 T of filling into the side nearest you., just in from the edge.  Fold the nearest edge over the filling, fold over the sides., tucking them in neatly, and then roll the whole wrapper into a tight cylinder. Place the roll on a plate and cover with plastic wrap to keep it moist. Continue until all the filling and wrappers are used.

5.     Heat vegetable oil in a wok or deep fryer. Make sure it is hot enough by dropping a piece of bread in the oil; it should foam, sizzle and turn brown. Cook the spring rolls in batches, turning them in the oil so they become golden all over. Drain them on a paper towel and serve immediately with fish sauce for dipping.

Sweet Potato, Black Bean and Spinach Taco Packets

Sweet Potato, Black Bean and Spinach Taco Packets

These were so delicious. Our family cooked these packets on our campfire on our last camping trip, but you could easily do it on a grill as well. Five packets easily fed four adults, six kids, and one dog.

Contents for one packet (each packet makes approx 4 tacos):

1/2 lb ground beef, turkey or chicken
2 T taco seasoning
1/2 sweet potato cut into 1/2 " chunks
1 c fresh spinach
1/2 c seasoned black beans, drained


taco toppings:
Cojita cheese, crumbled
salsa


Make a large double-layer of foil and spray with non-stick cooking spray. Add the sweet potato chunks. Crumble the uncooked meat over the top of the sweet potatoes. Sprinkle with taco seasoning. Add black beans and spinach. Crimp the foil over the top and seal the packets allowing some space for air inside. Cook over hot coals or on the grill for 15 minutes. Be cautious opening the packets so you don't get burned by the steam. Serve with taco toppings and corn or flour soft shell tortillas, hard taco shells, or tortilla chips.