Turnip and Butternut Squash Puree

Credit:ratexla

Turnips (more accurately rutabagas) are an important feature of Thanksgiving in my family of origin. They were actually always there - but no one ate them- until one year my mother decided to skip them. Suddenly 5 teenagers and young adults who had never much cared about the turnips were outraged...as having them was a TRADITION. So, back on the menu they went, and there they've stayed. Not everyone cares for their slightly bitter flavor, however.

I recently found myself with a very large basket of butternut squash from Tom's garden, and a single turnip (rutabaga) from Katie's crop share. Together, they created something beautiful - the sweetness of the squash blends nicely with the flavor of the turnip, eliminating all traces of bitterness.

To serve 4, generously:

• 1 medium butternut squash (about 1.5 pounds), peeled and cut into 1-inch chunks
• 1 small yellow turnip (about 1 pound), peeled and cut into 1-inch chunks
• 1/2 cup chicken stock
• 2 tablespoons butter
• Nutmeg, salt, and pepper to taste

1. Preheat oven to 400°F.
2. Place squash in roasting pan in a single layer.
3. Pour broth over squash.
4. Cover with foil and bake for 45 minutes, until tender.
5. While the squash is cooking, place the turnips in a medium saucepan. Cover with water, bring to a boil, reduce heat to a simmer, and cook until tender, about 40 minutes.
6. Drain the vegetables, and place them in a food processor with the butter.
7. Puree until smooth.
8. Add nutmeg, salt, and pepper to taste.

We served this with Bulgur stuffed peppers last night, but it just as easily pair with a Thanksgiving turkey, or a Christmas prime rib.

Bulgur Stuffed Red Peppers

If you've been overdoing it on the heavy fare served by chain restaurants such as Olive Garden or Outback, the vegetarian entree I prepared tonight might help get your diet back on track. These stuffed peppers are low-fat, under 200 calories a serving, and filled with vitamins and fiber.


Ingredients:

*2 red bell peppers
*1/3 cup chicken broth
*1/3 cup bulgur wheat
*1 tablespoon olive oil
*1 small onion, finely chopped
*1 clove garlic, minced
*1 large carrot, finely chopped
*1/2 cup parsley, minced
*1 egg, beaten
*1/4 teaspoon black pepper, freshly ground
*Non-stick cooking spray
*8 tablespoons tomato sauce
*4 tablespoons shredded Parmesan

Recipe:

*Preheat oven to 375°F. C
*Cut red peppers in half through stem end. Remove seeds and cut out ribs.
*Bring chicken broth to boil in medium saucepan; add bulgur. Remove from heat. Cover and let stand until bulgur is tender, about 5 minutes.
*Heat 1 tablespoon oil in large skillet over medium-high heat.
*Add chopped onion, garlic, carrot, and parsley; sauté until tender, about 15 minutes.
*Spray skin side of pepper halves with non-stick spray and place skin side down in baking dish.
*Combine vegetables, bulgur, egg, and pepper.
*Divide bulgur mixture among pepper halves.
*Cover pan with foil and bake for 1 hour and 15 minutes.
Remove foil and top each half with 2 tablespoons of tomato sauce.
*Sprinkle with cheese.
*Broil for 5 minutes until cheese is melted.

Preheat oven to 425°F. Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.

Heathcare Inequities

Let's start by acknowledging that I'm a conservative Republican. I did not vote for Barack Obama, but I'm also not a fan of extremists like Rick Perry and Michelle Bachman. I generally favor fiscal restraint and limited government.

That said, I do support the healthcare for all initiative we have in Massachusetts. It just seems right to me to provide a means for all citizens to afford healthcare, to require large corporations to participate in the effort, and to ask citizens who choose to opt out to pay a small portion of the costs the state incurs in providing free care to those who choose to forgo insurance.

Recently, Applebees sold 66 stores in New England to Apple American Group LLC. Apple American has over 16,000 employees and operates 270 stores. As part of the sale, all employees in the affected stores were terminated by Applebees, and rehired by Apple American. Waitstaff in Massachusetts were offered health insurance, as required by law.

Yesterday, I was dining at an Applebees restaurant in Maine that was affected by the sale. My dining companion was a Massachusetts Applebees waitress, and she struck up a conversation with our server about the coming changes. She asked the server what she thought of the new uniform requirements. The server replied that the uniform change didn't bother her - what bothered her was LOSING HER HEALTH INSURANCE. That's right, as part of the sale, her new employer is not offering insurance. She was told about her rights to COBRA, which more than tripled her monthly cost. This woman is not young, but she is still several years away from being eligible for Medicare. She is an older employee in a tough job market. She can't afford the COBRA payments, so she is choosing to go without insurance. She said that she just hopes she won't get sick or need expensive prescription drugs.

Massachusetts waitstaff are protected by law; Maine waitstaff are not. That is not right.