Ginger Chicken with Turnips and Pears

Ginger Chicken with Turnips & Pears

This is so delicious that I am going to make it again and again, though it would be nice to add some fresh parsley just to get a bit of green. We humans like a bit more color variety in our food, but the flavor is intensely varied. I was at Harvest Share and a woman from Somali who was in line ahead of me asked what she might make with turnips. I mentioned how much I like them in a salad with pineapple and onions, but we also were given a big bag of pears and I said the pears and turnips would go together in a soup or puree. When I got home, I was inspired by our conversation to come up with something tasty with turnips and pears.

I had a chicken breast thawed out for supper, so I decided to try something with chicken. I thought the piquant flavor of the turnip would go well with ginger, so I decided to focus on ginger and garlic for flavor. Wow, it worked out so well.

I heated a cast iron skillet to medium heat with about 1 TBSP of olive oil. I chopped up ¼ yellow onion, 2 garlic cloves, and about ½ inch of ginger root chopped fine and added to the skillet with some salt and pepper. As soon as the onions softened, I added the chicken breast. I might have cooked a whole breast, but I bought this bargain bag of chicken breast pieces, so I cut it up into bite-size pieces.

While the chicken browned, I peeled a turnip and cut into ½ inch size pieces. It was more than I wanted, so reserved half for something tomorrow and added half the turnip pieces to the skillet. I stirred things around and put the cover on for about 8 minutes, to the point where the turnip was close to tender.

Meanwhile, I peeled a mid-size pear and chopped into ½ size pieces. When the turnip was close to done, I added the pears and stirred, sauteeing for about 2 minutes since the pears just need to be warmed. I removed the food to a plate and added about 1 TBSP of water to deglaze the skillet. Stirring the juices in, I added a teaspoon of balsamic vinegar and added the food back, stirring it into the sauce, making sure it is well-coated. I served it on a plate and sprinkled some sliced almonds on top.

This is so delicious, there is this wonderful umami from the chicken and onions, this fresh tartness from the ginger and turnips, and a delicate sweetness from the pears. It comes together in this rich flavor explosion.

I think I might toast the almonds next time. It might be interesting to try with pistachios, too. A sprinkling of fresh parsley would add some color.

 

Advertisements

Turnip and Pineapple Salad

DSCN5890

This is a simple, but tasty, salad that only gets better the next day.

Peel one turnip and dice into small rectangles or squares. Chop 1/4 of a Spanish onion. Chop up 1 cup of pineapple chunks and chop about 3 TBS of fresh parsley. Mix together with a bit of salt and 1 tsp of cayenne and let settle so the pineapple juice marry the ingredients together.

The cayenne blends perfectly with the sweetness of the pineapple and its acid is a good counterpoint to the earthy turnip. The onion brightens the flavor and the parsley adds color and freshness.

This makes 2 servings or 4 small servings the size of the one in the picture.

Lamb Neck Braised with Turnip and Sweet Potato

Lamb Neck Braised

Groceries are becoming incredibly expensive, especially meat. When I saw Safeway had lamb neck for only $3.49 a pound i decided to try it. I love the flavor of lamb but have mainly cooked shoulder roasts, shanks or chops. Being neck bones, I knew the meat would probably be tough, the more connective tissue there is, the tougher the meat tends to be. Neck bones are considered offal – the cheap cuts that are often neglected. Sometimes for good reason, but in this case, it turned out to be wonderful. So with tough meat, the trick is to cook low and slow, so I decided to braise it.

I preheated the oven to 300° Fahrenheit.

I put this big skillet on the stove with about 2 TBSP of olive oil and heated the oil. I added 2 pinches of cardamom and a pinch of cumin, 1 small chopped yellow onion and 2 diced gloves of garlic with a bit of salt and pepper.. When the onion was tender, I added the neck bones – about 2/3rds of a pound, added salt and pepper and browned them.

Meanwhile I scrubbed 2 carrots and cut them into big pieces (the more you chop up your carrots, the more nutrients leach out.) Then I chopped up 2 celery stalks. I peeled 1 turnip and 1 sweet potato and cut them into chunks as well. I added to the mix with some salt and pepper and stirred. Then I added 1 can of diced tomatoes and then filled the can with water and added that as well.

Then I popped in the oven and let cook slowly for what seemed like days but was only 2 hours. My apartment was redolent of the aroma of lamb, tomatoes, cardamom and all this goodness that the time passed slowly. But it was so worth the wait!

The turnip and cardamom really make this recipe, the tart sweetness of turnip was exactly what was needed to add a grace note to this hearty meal. The tomatoes and carrots added sweetness, the celery gave it an earthy base and the sweet potato added flavorful substance. It was so delicious I actually used my finger to clean the broth from the pan.

Please note that I added salt and pepper with each new step. The reason is that you should always season what you are cooking in the moment, adding the season again with new ingredients. Not only will it taste better, you are less likely to overseason it.

This made four servings of stew – and with just $2.09 worth of meat. Definitely a rich meal that is not costly. In fact, it’s only $1.42 per serving – excluding the cost of spices.

  • $2.09 Lamb
  • $1.69 Sweet Potato
  • $0.45 Turnip
  • $0.10 Carrot
  • $0.21 Celery
  • $0.32 Onion
  • $0.12 Garlic
  • $0.69 Diced Tomatoes