A medium potato has 37 grams of carbohydrate. A medium turnip and yellow squash have 8 and 7 grams respectively.

This is a tasty alternative to a regular potato-based hash, with approximately the same amount of fiber, but with fewer carbs and a lower GI value, so what carbs there are will be absorbed slower.

Ingredients

1 medium turnip, peeled and cubed (approximately 1 cup)

1 medium yellow squash, cubed

1/3 cup minced onion

1 medium red or yellow bell pepper, seeded, and sliced (minced or julienned)

Ham, bacon, corned beef, sausage, or any other protein, cubed or sliced

1/2 teaspoon fresh thyme

Kosher salt to taste

Ground pepper to taste

In a large skillet, heat olive or canola oil. Once oil is hot, add diced turnips and cook until light brown.

Add protein, onion, yellow squash, and thyme and continue to sauté until tender. Season to taste.

Makes two servings.

Other root vegetables can be added as well, such as cubed parsnip, rutabaga, and beets. Rutabaga should be added first as it's very dense and takes considerably longer to cook. I will occasionally add a diced tomato with the pith removed about two minutes before removing from heat and serving.

Serve with poached or fried eggs on top.

so first: find a chicken farmer and ask if they got a surplus of eggs, or go to a farmer's market. Eggs from local farmers are much better than store-bought eggs by a large margin.

(I admit I have a massive advantage because my mom raises chickens and since she has like 15 egg-layers she always has a lot to spare, so they go to me for the cost of feeding them on weekends. And I know they're locally/ethically sourced because I scrub the chicken shit from their coop...but I'm getting off track)

You make your scrambled eggs how you like them. you can use Goron Ramsay's famous method if you like, but the classic layered skillet scrambled eggs work best in my opinion, as long as it's over medium heat...you really don't want them dry, that's all that matters. Some things of note though:

Use more butter than you think you need. for three eggs, I use about 3 tablespoons of butter (about one cube of Kirkland Signature butter from Costco)

Don't season them yet. really, wait till after you cook them.

are they done? OK now comes my secret ingredients:

-Himalayan Rock salt: it's pink in color, and they should be available at your local Costco.

-Grind the pepper yourself into big chunks. Don't use that crappy table pepper...or I will cross the pass and pummel you. I will know. don't try to test me.

-serve on buttered toast. don't skimp on the butter. I mean it.

-Feta Cheese. that is the absolute best part about this breakfast. use the finely crumbly stuff and save the big chunks for your salads or gyro sandwiches.

about three eggs worth of scrambled eggs can go on two pieces of toast.

Serve with OJ or black coffee. if it's the weekend and you have money to spare, serve with some smoked salmon...yum yum~

I've made this several times, many times with just chicken thighs or hindquarters (since Central market stopped selling two duck hindquarters for $7). Sour cherries make it the best.

1 tablespoon, plus 2 teaspoons olive oil, divided

8 duck legs (thighs attached), or 4 chicken legs (thighs attached)

2 teaspoons salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

1 cup Oregon pinot noir

10 cloves garlic, peeled and split

1 cup dried cherries, raisins, prunes or apricots, divided

6 to 8 sprigs thyme

6 cups chicken broth, divided

1 pound (about 4) parsnips, peeled and cut into 1-inch pieces

1 tablespoon unsalted butter

1/2 teaspoon fresh lemon juice

Dash cayenne pepper

Dash ground nutmeg

2 firm, ripe pears, such as Anjou

1 tablespoon balsamic vinegar

1 teaspoon minced fresh thyme

Preheat oven to 350 F.

In a large ovenproof skillet, heat 1 tablespoon of the oil over high heat. Season the duck or chicken legs with 1 teaspoon each of the salt and pepper; place legs, skin-side down, in a single layer in skillet. Cook legs until skin is golden brown; turn over and cook for 5 additional minutes. Remove legs from pan, discarding fat.

In same pan, cook the wine over medium heat, stirring with a wooden spoon to scrape up browned bits on pan’s bottom. Cook to reduce wine by one-half. Add the garlic, 1/2 cup of the dried fruit and the thyme sprigs. Place duck legs on top of fruit and herbs. Add 4 cups of the broth and bring to a simmer. Place pan in preheated oven and braise for 1 1/2 to 2 hours, or until meat begins to separate from bone. (Legs can be prepared to this point a day in advance and refrigerated overnight in their braising liquid.)

Meanwhile, make the parsnip puree. Put the parsnips in a 4-cup baking dish. Heat the remaining 2 cups broth and the butter over medium heat and pour over parsnips. Cover with aluminum foil and bake in preheated oven, along with duck, for 40 minutes, or until tender. Let cool slightly. Using a slotted spoon, transfer parsnips to a food processor. Add 1/2 teaspoon salt, the lemon juice, cayenne, nutmeg and pan juices as needed and puree. Set aside to keep warm.

To make the pears, spray a baking sheet with vegetable-oil cooking spray. Cut pears in half, removing cores. Toss with the balsamic vinegar, remaining 2 teaspoons oil, the minced thyme and remaining 1/2 teaspoon each of salt and pepper. Arrange pears on prepared pan and roast in preheated oven, along with duck, for 25 to 30 minutes, or until golden brown. Set aside.

When duck is done, remove it from pan and keep warm. Spoon off excess fat, strain pan juices, return juices to pan and cook to reduce slightly. Add the remaining 1/2 cup dried fruit.

To serve, portion parsnip puree onto each of 4 plates. Top with 2 duck legs (or 1 chicken leg) and 1 pear half. Spoon on fruit sauce and serve.

Makes 4 servings.

— Recipe from “Wildwood: Cooking From the Source in the Pacific Northwest,” by Cory Schreiber.

Sausage Gravy

If you just made a batch of my Buttermilk Biscuits, you may decide to throw caution and arteries free of plaque to the wind, and top them with sausage gravy. This recipe can be made very easily, and is guaranteed to yield smooth and thick gravy without being gloppy.

Ingredients

6 oz. bulk pork sausage (links won’t work unless you remove them from the casing). Turkey sausage works well, but may not yield as thick a gravy as it produces less fat.

1.5 cups heavy cream (room temperature)

2tb flour

Salt and white pepper to taste

Place a well-seasoned cast iron skillet on medium heat. Add the sausage, and with a wooden spatula, break the sausage down into small bits as it cooks. Cook until lightly brown.

When sausage is cooked thoroughly, sprinkle a tb of flour over the sausage, and work in so no flour remains, and there are no clumps. Once that is worked in, add the second tb of flour as you did the first. Continue stirring the sausage in the pan until no flour is visible at all.

Once the flour is incorporated, reduce heat, and slowly add the cream, stirring slowly but consistently. Be sure to scrape any fond off the bottom of the skillet as you stir and incorporate well. Continue stirring until the gravy begins to thicken, remove from heat, and correct with salt and pepper to taste (it won’t take much, so don’t add a lot to begin with). If gravy thickens too much, simply add more cream to thin to your desired consistency. The gravy will continue to thicken even though it’s off heat. Decant into a gravy boat or bowl, and serve while warm over split biscuits. Also goes really well with Chicken-fried steak if you have no love at all for your coronary arteries.

Buttermilk Biscuits

The key to any quick bread is to work the dough as little as possible to avoid activating the gluten. Since quick breads use baking powder to produce carbon dioxide, the volume produced will never be as substantial as yeast will (and will result in a flat, tough, and compressed crumb if you overwork the dough). Another trick is to coarsely cut the butter or other fat into the dough. As the biscuits bake, the melting butter will produce steam, creating additional lift to produce a more tender biscuit.

Those wanting a flakier and easier-to-pull-apart biscuit can take a page from pastry making, and laminate the dough, rather than simply rolling it out. This yields a fluffy and flaky biscuit.

Ingredients

1.5 cups AP flour (I recommend King Arthur AP Flour)

Flour for dusting baking board or counter

2 tsp. double-acting baking powder (Double acting baking powders leaven your quick breads not only through a reaction with the acid in the buttermilk, but also from the heat during baking)

1 tsp non-iodized salt (sea salt or kosher salt)

4 tb unsalted butter cut into small cubes approx. .375 x .375. Keep in fridge until read to use. Lard or vegetable shortening can be used instead.

.75 cup buttermilk

2 tb heavy cream

Pre-heat oven to 425˚ F

Sift dry ingredients into a medium-to-large mixing bowl. Using a pastry cutter, cut cold butter into flour, leaving the pieces coarse and medium size. Do not cut finely as you would for a pie crust.

Make a well in the flour-butter mixture; pour in the buttermilk, and with a fork or a wooden spoon slowly stir dry flour into buttermilk until mixture easily gathers into a ball (I typically hold the fork stationary and rotate the bowl with the other hand, until all flour is in the center, then stir in gently to combine). Avoid stirring anymore than is necessary to gather the dough into a ball. Using a bowl scraper, turn out onto a well-floured surface.

Here’s where the technique comes in: without too much pressure or prolonged contact with the heat from your hands, press dough into a rectangle, then fold into thirds. Press down gently into a rectangle, rotate 90˚, and again fold into thirds, flipping to keep both sides well floured and easy to move). If you own a bench knife, this can help you mould the shape with minimal hand contact. Repeat two more times, then gentle roll into a larger rectangle to approx. .75” thick. Cut out as many as you can with whatever size round cutter you have, gather remaining dough, form into a small rectangle, fold, and cut to shape until no more dough remains (you generally have to hand form the last biscuit). Depending on the size cutter you’re using, you can yield 6-8 biscuits.

Place the biscuits on a sheet of parchment paper or silpat on a baking sheet. Using a pastry brush, brush the cream lightly onto the top of each biscuit.

Bake @ 425˚ for 12-15 minutes until well-raised and brown on top. Better eaten warm, as they never quite taste the same when reheated.

This recipe easily doubles to yield more.

Ingredients:

• 2-3lbs beef chuck eye or shoulder roast.
• 3 Medium Yellow Onions, 2 large
• 1/2 C Soy Sauce
• 1/2 C Water
• 1 C Flour
• 1 TBSP Black Pepper
• 2 TBSP Oil, high smoke point (peanut, avocado, safflower etc. Avoid olive oil.)

Tools:

• Slow cooker, with lid (or oven, see 9)
• Heavy skillet
• Large bowl
• Knife/cutting board

Steps:

1. Combine flour and pepper in a bowl big enough to fit the roast.

2. Dredge the roast in the flour to lightly coat all sides. Discard remaining flower mixture.

3. Heat oil a heavy skillet, large enough to lay the roast in, over medium high.

4. Brown the roast on all sides, do not cook through. Set aside to rest.

5. Slice the onions into rings and place in the bottom of the slow cooker.

6. Place the roast on the onions.

7. Pour water and soy sauce over the top.

8. Cover and cook on high for 4-5 hours, low for 7-8 or until roast falls apart when tested.

9. If you don't have a slow cooker, use a large covered dish. Assemble as instructed and place in a cold oven. Set for 350F and test for tenderness every 15 mins starting after 2 hours. Should be by 3 hours, but timing will vary based on size of roast and desired doneness.

10. Serve with onions and drippings as sauce, with any desired side dishes.

This is heavy and loaded with umami, so a vinaigrette salad and less carb-heavy sides pair well.

https://cooking.nytimes.com/recipes/11376-no-knead-bread

Its nice because although it takes 18 or so hours to rise, in terms of actual tools/steps, its only about 30 minutes of work, and you only need a dutch oven.

I recommend adding some sun dried tomatoes to the dough during the folding, before the second rise.

Stole this recipe from my mom when she hosted a bunch of people for the eclipse last summer. Stupid easy and fall-off-the-bone fucking succulent!

Ingredients: -- 2+ pound baby back pork ribs -- Salt and Pepper -- Your favorite BBQ sauce

Method: For even more tender ribs, take a knife and remove the thin silver skin membrane on the bone-side of the rack. Some ribs come with the membrane already removed, or you can ask your butcher to do it. Trim any excessive fat.

Season and rub your ribs with salt and pepper all over. Place ribs meat side up on a baking sheet or roasting tray. Cover tightly with foil and bake in 275 degree oven for AT LEAST 3 hours.

Check your ribs at about 3 hours, use a fork to flake a little meat off. If ribs are still tough, cover and bake for 1/2 an hour or more until meat flakes off on fork with ease.

Uncover your ribs and slather with your favorite BBQ sauce, then set the broiler to high and put your baking rack as close as possible to the top of the oven. Broil for 5-6 minutes until the sauce caramelizes.

Remove from broiler and let the meat rest for a few minutes, then slice into portions. Recipe can easily be doubled or tripled, just increase the baking time 15 minutes or so per extra rack. ENJOY!!