“Be at war with your vices, at peace with your neighbors, and let every new year find you a better (wo)*man.”
― Benjamin Franklin
*(wo) — added to help Ben be PC in 2019
Happy New Year! Start the year with a vegetable that should come into vogue because of its nutritional value. Rutabagas are one of the cruciferous vegetables, along with broccoli, brussels sprouts, bok choy, cabbage, cauliflower, kale, collard greens, kohlrabi, mustard greens and turnips. These nutrient-packed veggies are low in calories, but high in fiber, having both antioxidant and anti-inflammatory properties, along with anti-cancer compounds. One cup of rutabagas contains more than 50 percent of the daily recommended amount of vitamin C.
As a root vegetable, rutabagas store well. Rutabagas can be boiled, oven roasted with garlic and spices, mashed, served as a cheesy rutabaga gratin or scalloped with cheese, or with apples or pears. They can also be grated into a salad and eaten raw. Rutabagas can be frozen. Peel, cube, blanche for 2-3 minutes, freeze on a pan in a single layer, then bag for future use.
Fun fact: The largest rutabaga grown to date, according to the Guinness Book of World Records, was grown in the UK and weighed 85.5 pounds. Now that’s a lot of rutabaga.
WINTER SOUP WITH RUTABAGAS
1 lb. beef chuck, cut into ½-inch cubes
1 Tbsp. butter
1 Tbsp. olive oil
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced
3 medium potatoes, cubed (about 2 cups)
1½ cups rutabagas, cubed
1½ cups carrots, chopped
2 cups cabbage, coarsely chopped
1 celery stalk, leaves included, minced
¼ cup parsley, chopped
1 bay leaf
6 cups beef stock or equivalent water and bouillon cubes
1 Tbsp. apple cider vinegar
1 tsp. brown sugar
1½ tsp. salt (or to taste)
½ tsp. pepper (or to taste)
In a heavy pot or pan, brown the beef in the butter and oil. Remove to Crock-Pot. ( I used a 7-quart Crock-Pot. Halve the recipe for a small pot.)
In the same pot or pan, saute the onion and garlic until soft.
Add the remaining ingredients to the Crock-Pot.
Cook on high for 4½ – 5 hours or on low for 8-9 hours or until meat is cooked and tender. Adjust seasonings.
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
RECIPE WINNER
Congratulations to Jean Elia, who submitted the following recipe, and was chosen in a random drawing. Jean is the December winner of a $100 ShopRite gift card.
Jean wrote, “I am 97 years old and I have been making these cookies for a long time coming from an Italian family — a large Italian family. These cookies are easy to make. They are not expensive, and make a lot. They are good for weddings, showers, and christenings.”
Thanks to Jean for sharing the following tried and true recipe.
JEAN ELIA’S ANGELLETTES (AUNT JO’S)
1 cup oil
1 cup sugar
6 eggs
2 tsp. lemon extract
5 cups flour
6 tsp. baking powder
Using a mixer, place the oil and sugar in a bowl and blend well.
Add the eggs, one at a time, and blend.
Add the lemon extract.
Mix together the flour and baking powder, add to bowl, and blend well (about 1 minute).
Chill mixture for approximately one hour.
Pinch piece of dough and roll in palm of hand, slightly thicker than a pencil – 2” to 3” long. Form into a circle that slightly overlaps on each end.
Place cookie on ungreased pan or parchment paper.
Bake at 350 degrees for 10-12 minutes until light brown on bottom.
Icing: In a bowl, mix 1 cup confectioners’ sugar, ½ cup milk, 1 teaspoon of lemon extract, and blend until creamy. (Similar to a drizzle icing)
Dip the top of each cookie in the icing and place on a wire rack.
Shake sprinkles on top.
The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes. You could be January’s lucky winner. Send your recipe to:
Readers’ Recipes
c/o Northeast Times
2 Executive Campus
Suite 400
Cherry Hill, NJ 08002
Or email your recipe to [email protected].
Please include your name, home address and telephone number. ••
