It was 28 F(-2 C) this morning and our first frost of the season. I’d better get the winter clothes out of the attic and shake out my gloves. They predict that we still have a few more days of 70F weather but basically, winter is coming 🙂
To keep my strength up, I sauteed some turnip cubes with shallots and garlic, wilted in some spinach and sprinkled on some leftover tomato. I would KILL for some lardons! But I am where I am and this medley was very good. My new plate from the Christmas Store in Scranton.
I was lucky to find package of chicken from Quails R Us Plus with normal sized thighs and drumsticks. Farm grown, the chicken tastes like chicken.
For the chicken pieces, use the ole salt, pepper, onion and/or garlic powder to season, dust with flour and roast in the oven with melted butter for about 45 minutes, turning once.
Sauteed Turnips and Spinach
2 tbsp olive oil
2 large shallots, chopped
2 large garlic cloves, chopped
2 large turnips, cubed
1 tbsp chicken broth or water
1 tbsp white wine vinegar
5 0z box organic baby spinach
1/2 tomato, seed and pulp removed and chopped
Heat the oil in a skillet, add shallots, garlic and saute until soft. Remove from the skillet and set aside. Add the turnips and saute until lightly tanned. Put the garlic and shallots back into the skillet with the turnips, add the broth and vinegar, cover and steam until the turnips are tender. Toss in the spinach and barely wilt in handfuls. Remove from the flame, top with the chopped tomato and serve.