Turnip Slaw

I would like to start this post by saying thank you:

Dear Junk Mail,
Thank you so much for sending me a letter asking me if I would be interested in competing for Miss USA. Every 6-months pregnant, weight gaining, back aching, grouchy, tired woman walking out of the house in the early morning, wearing mismatching PJ's, with messy hair and eye make-up from the day before, loves to receive a letter like that. Maybe they wouldn't notice. The swimsuit round might give me away though.

I would also like to thank Barbie's Princess and the Pauper for teaching my daughter to say "shut up." And more than that, they taught her to say it with an accent so that I actually get to hear "shu up mama" every day now. I would like to take some of the glory for this achievement though. I knew that from all of the phrases in the movie, "shu up" would be the only one she would learn.
2 year-olds...... such fun. :)

So even though I've been insanely busy running for Miss USA, I did find the time to make some turnip slaw to share with you. This recipe comes from my mom and she got it from one of her cookbooks. It's super simple to make, but I'm not sure I would consider it a side dish like most slaws. It's pretty strong to serve as a side, so I tend to serve it next to a salad. I like the idea of making your own salad with the option of pickled beets, turnip slaw, blue cheese, or whatever else you like alongside the salad (buffet style). Without a doubt though, it is one of my favorite things to eat.
Enjoy!

Turnip Slaw

Serving Size = Roughly 3 cups (maybe)

• 1 lb turnips, peeled and shredded
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1 1/2 tablespoons oil (vegetable would work, but I used grapeseed)
• 3 tablespoons water
• Salt/Pepper to taste

1. Peel and shred the carrots. I used my food processor. Place into a large bowl and add the rest of the ingredients. 
2. This is a sweet vinegar slaw, so you could add half the sugar and increase to taste if you want, but I add the full 1/2 cup. It will have a lot of liquid though, that is normal. Also, it freezes very well.

Linking to: Full Plate Thursday

Rye Bread and Kielbasa with Cabbage

We went grocery shopping yesterday and I went crazy buying flour. I was excited to buy rye flour (yes, excited, I know it's sad) because I found a recipe on allrecipes.com that I wanted to try. It turned out perfectly. The color was beautiful, it tasted great (not too strong), and it was a bit dense but still soft. Dinner matched the bread --- kielbasa and cabbage. I was hesitant to try the recipe because I thought it would lack flavor, but it was actually very flavorful. 

Rye Bread Recipe

Original Recipe: Knowell, Allrecipes

Serving Size = 1 - 1 1/2 lb loaf

• 1 1/8 cups water
• 2 tablespoons molasses
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 2 cups all purpose flour
• 1 1/2 cups rye flour
• 3 tablespoons packed brown sugar
• 1 tablespoon unsweetened cocoa powder
• 3/4 teaspoon caraway seed
• 2 teaspoons bread machine yeast

1. Place the ingredients into the bread machine, in the order recommended by the manufacturer.
2. Select Basic cycle and press start.

Chop up the veggies while the meat is browning.

 Kielbasa and Cabbage Recipe
Original Recipe By: Kitkaty, Allrecipes
Serving Size = 3 - 4

• 1/4 cup water (I added 1/4 more)
• 1/2 tablespoon white sugar
• 1 onion, chopped
• 2 teaspoons garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 teaspoon caraway seeds
• 1/2 head or so of cabbage, cut into small pieces
• 14oz Polish kielbasa (I used Turkey kielbasa)
• 2 -3 small potatoes, peeled and cut into small slices

1. In a large skillet, add some oil and saute the kielbasa over medium heat until lightly browned. Remove and set aside.
2. Add the onion and potatoes to the skillet and cook for about 3 minutes, add the garlic and cook until just fragrant. Add the water sugar, red pepper flakes, salt and caraway seeds. Stir to break apart any flavor left on the bottom of the pan, add the cabbage and gently stir. Cover and cook for 10-15 minutes (I had to add an additional 1/4 cup of water).
3. When done, add the kielbasa to the pan, cover and cook for an additional 10-15 minutes.
4. Serve hot.

*Note: I forgot the potatoes so I cooked them in a separate pan and added them in the last 15 minutes of cooking. Oops. :)

Linking to: Foodie Friday, Food on Fridays, Friday Potluck