Mashed Turnips

One of my favorite things about making the Eggplant Lasagna was the lovely pot of broth that was left on my range from cooking the marrow bones.  I used it several times that day to cook different veggies.  Ending the day with boiling turnips in it to make what my kids call "fauxtatoes".

Ingredients:

Good broth of any kind
Peeled, sliced turnips

• Put the turnips in the broth
• boil until very tender
• either mash by hand or put in the food processor
• dump olive oil and salt and pepper to taste

Dish up and serve along with a delicious prime sirloin roast for an unforgettable meal. 

Eggplant Lasagna

We love Italian food.  Its hard to eat Italian without wheat or cheese!  I decided that part of what we loved so much was the way the food is cooked all together and the flavors meld and blend.  I needed to make an effort and see if I could satisfy that love.  This recipe was the result and my 7 year old said "blog it Mom!".  So here it is.

10 Servings

Eggplant Lasagna

5 lbs ground beef
3-4 large tomatoes
3-4 large eggplants
6 lbs beef marrow bones
1bg frozen carrots
1bg frozen fajita veggies
salt
oregano
marjoram
olive oil

The night before, I put the beef marrow bones in a large stock pot with water to cover and a couple of TBL of ACV. The day before, I sliced my eggplant and layered them in a bowl with salt sprinkled on top.  I then put a plate weighed down with a tea kettle on top to press out the bitter juices.  This is not necessary, but we like the flavor better.  After and hour, rinse the eggplant and set in the fridge to be used the next day.
In the morning:

• dump the marrow from the bones and any that is loose in the broth into the blender.  
• I then put the frozen veggies into the broth and boil until done.  Once done those go into the blender

Add:

• 1 tsp salt
• fresh or dried oregano and marjoram
• black pepper to taste

 Blend until smooth.

Next:

• Cook ground beef with with salt and if you want chopped onions and some more Italian herbs
• slice tomatoes 
• layer meat, eggplant (prepared the day before or sliced that morning), tomatoes and salt and pepper, repeat until you have two layers
• cover with the sauce
• bake at 375 for 40 minutes or until well browned

Enjoy!
Printable Grocery List

Green Mayo

Its been so long since I blogged!  It is a difficult thing to work into the schedule, but I'm not giving up.  They may not come frequently, but they will still come.  Anyway, on to my favorite new recipe.

Green Mayo is a recent attempt of mine to get more fat and herbs into our diet.  We love veggies and I love to chop up veggies very small (chopped salad) and then dump the mayo on top.  We also use it as a dip for veggies or we eat it with brisket or hamburger patties.

Green Mayo

Ingredients:

1-2 ripe avocados
1/3 cup apple cider vinegar
2/3 cup extra virgin olive oil
1 tsp sea salt
bunches of herbs!
You can use any fresh herbs you have in your garden or dried herbs like cilantro, basil, thyme, oregano.  I love to send one of the kids out to just pick a bunch of stuff for mom to make mayo or dressing with.  Its one of the beautiful things about growing your own herbs. 


In a blender or food processor, place the avocados (2 if you want it thick like mayo and 1 if you want it more like a thick green dressing) vinegar, salt and herbs.  Start the machine and slowly drizzle in the oil until you have incorporated it all.  Sometimes it gets so thick, I  have to stop the machine and scrape it down.  Its ready to use!