Some More Kitchen Experiments

So, it turns out that I actually do like turnips! I can't be 100% certain that I love them, but roasted with basically every other root veggie known to man they are pretty good. Based on my first experience with them I have taken them off my "Do Not Send" list for Boston Organics. Now if they would just send me parsnips - those I know I love!
And speaking about Boston Organics, I was digging through some old newsletters they sent me. (To be greener they no longer send paper newsletters and everything is archived online). These old newsletters had recipes in them and I found one for Lebanese Green Bean Stew. I had frozen green beans and tomatoes from last summer's garden so I thought - what the heck - I'll give it a try. Pretty simple and I made it simplier by using diced tomatoes along with my frozend ones. The recipe is as folows:
1 medium onion chopped
1/2 pound potatoes, peeled and chopped in small pieces
1/2 pound green beans
14.5 oz can diced tomatoes
3 tbsp veggie oil
3 teaspoons cumin
1/2 tsp cayenne pepper

Now, that was the given measurements. I totally didn't measure the cumin or cayenne - just shook the bottles vigorously over the pan....

Heat oil in large saucepan over med/hi heat, add onions and cook several minutes, stirring frequently, Add potatoes and continue to cook for 3-4 minutes. Add green beans and then seasoning. Mix well. Add in tomatoes and bring to a boil. Reduce heat and simmer about 15 minutes till tomatoes 'sauce' thickens.

Presto - you are done! And all of that is off the top of my head - I don't have the recipe in front of me.

Like I mentioned I used frozen green beans and in addition to the can of diced tomatoes I threw in a good handful of frozen Sungold tomatoes. They were whole and then burst with the heat. All in all pretty yummy.

Tomorrow will be my attempt at making fried parsnip ribbons, radish chips and finally ordering my seeds for the garden!