Puree of Turnip soup

Ingredients:

1 lb white turnips (about 4 medium turnips)
1 medium Russet (or other starchy) potato
1 Tbsp coconut oil
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
1 qt vegetable broth or stock
Kosher salt, to taste
Ground white pepper, to taste

Preparation:

Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be puréed anyway. We just want the pieces to be of uniform size so that they cook evenly.

Peel the potato and cut it into pieces about the same size as the turnips.

In a heavy-bottomed soup pot, heat the coconut oil over a low-to-medium heat.

Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

Add 1/2 cup of the chicken broth and cook for another minute or two or until the wine seems to have reduced by about half.

Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

Remove from heat and purée in a blender, working in batches if necessary.

Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

Season to taste with Kosher salt and white pepper.

Adapted from: http://culinaryarts.about.com/od/pureeacutedsoups/r/turnippuree.htm

Roasted Kohlrabi

 4 kohlrabi bulbs, peeled
 1 tablespoon olive oil
 1 clove garlic, minced
 salt and pepper to taste
 1/3 cup grated Parmesan cheese

• Preheat an oven to 450 degrees F (230 degrees C).
• Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. 
• Toss kohlrabi slices in the olive oil mixture to coat.
•  Spread kohlrabi in a single layer on a baking sheet.
• Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. 
• Remove from oven and sprinkle with Parmesan cheese. 
• Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Braised kohlrabi

2 lbs. kohlrabi, trimmed but unpeeled and cut into 1″ cubes
1 cup chicken stock
4 tbsp. unsalted butter, cubed
1 1/2 tsp. fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

Put kohlrabi, chicken stock, 2 tbsp. butter, and thyme into a 12″ skillet over medium-high heat. Season with salt and pepper and cover with a parchment-paper circle cut to fit inside rim of skillet. Cook, stirring occasionally, until kohlrabi is tender, about 15 minutes. Uncover, remove pan from heat, and add the remaining butter, swirling skillet until butter melts. Serve warm.

Soba Noodles with Maitake Mushrooms

Cook about 8 oz of soba noodles according to instructions (one/two servings)

Stir fry mushrooms in 2 tbs of sesame oil with 2 garlic cloves and 2 tablespoons of parsley for about 5 minutes.

Mix everything together and enjoy!

Cabbage Soup

1/2 yellow onion
1/2 cup chopped carrot
2 garlic cloves, minced

3 cups nonfat beef broth (beef is the best) or 3 cups nonfat chicken broth (beef is the best)
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 cup green beans

1/2 cup chopped zucchini
1/2 teaspoon basil
1/2 teaspoon oregano
salt & pepper

Directions:

1. saute onions carrots and garlic for 5 minutes.
2. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.
3. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.
4. I have tried different variations. Leaving out green beans. Adding chopped green onions in addition to the yellow onion, adding ground beef

Read more at: http://www.food.com/recipe/ww-0-point-weight-watchers-cabbage-soup-128956?oc=linkback

Napa cabbage and keilbasa stir fry

Cut up 1 foot of keilbasa (two sausages) into slices and brown
Slice half of a napa cabbage and add to keilbasa with 1/2 cup water and stir till cabbage is tender.
Add salt and pepper to taste.