Homemade Turnip Fries

Many different diets and WOE's (way-of-eating) frown on potatoes because of the starch/sugar effect.  Instead, suggesting that cauliflower and turnips make good alternatives to the 'mashed' version.  But what if you are craving french fries?  Then, consider Turnip Fries!  They will not get as crispy as a traditional fry made with potatoes, but they are so good!  And you can put whatever spices on them you would like.  We 'spice them up' in our family with a variety of ground spices including a little onion powder, garlic salt, cayenne, chipolte, chili powder, etc.  but this week I just wanted plain old fries. (If you opt to use the sprinkled Splenda before cooking they taste rather similar to Sweet Potato Fries this way.)

Turnip Fries

Turnips - peeled and sliced just as you would for thin french fries
Splenda
Salt
Oil to fry

Heat the oil while you peel and slice your turnips.  About 1 medium turnip per person being served.  If you wish, you can sprinkle just a touch of Splenda over the turnip fries before they are cooked.  This is about 1/4 - 1/2 teaspoon per medium turnip.  Not much at all.  Do not over do it!  This gives them 'almost' a fast food fry taste in the end.  When the oil is hot and sizzles when a single fry is dropped in, then the oil is ready.  Turn it down to about medium high and add your turnips.   Because they do not turn brown like potatoes and because they don't get as crisp as potatoes, you'll want to fry these longer than the 2-3 minutes that potatoes would take.  I fried mine about 8 minutes.  Drain completely on paper towels and salt while hot, fresh out of the oil.  Serve as you would fries. 

A raw turnip

Frying the turnips

Turkey Wrap with Hummus and Avocado

The night before last I made wraps for dinner.  I've never made this particular blend of ingredients before, but my husband, who loves roasted red pepper hummus, declared it a keeper and took an extra wrap to work the next day for lunch.  My 16-year-old daughter is not a fan of hummus so she asked if I would make hers with ranch.  Both were deemed fabulous so I give them to you with a 'thumbs up' from my family.

 Turkey Wrap with Hummus and Avocado

1 container Roasted Red Pepper Hummus *or homemade
4 flour tortillas or wraps
4 leaves romaine or red leaf lettuce
1 beefsteak tomato, sliced into 8 slices
1 lb. oven roasted turkey breast, sliced
1/2 lb. swiss cheese (I used Provolone on my daughters as she wanted Ranch and no hummus)
1 medium avocado, sliced thin

Spread the hummus mixture on one full side of each tortilla or wrap.  Top with a large lettuce leaf, add 2 slices tomato and 2-3 slices avocado to each.  Layer on 3-4 slices turkey and a slice of cheese.  Roll  up each tortilla wrap, tucking in the ingredients as you roll.  Place seam side down on the serving dish.  If your tortillas were small or they are really full, secure the seam with toothpicks.

Slice each diagonally to serve. 

Spread the tortilla or wrap with hummus

Topping the wraps. Mmmm avocado!

*Quick homemade red pepper hummus: 14 oz. can garbanzo beans - drained.  Blend in a food processor with 1/4 c roasted red peppers and about 2 tablespoons lemon juice.

This site has outgrown it's brothers and sisters... So follow me on Twitter!

For the past kazillion years I've used one Twitter ID for all four of my websites, general chit chat with friends and well, everything. 

But this week I decided this particular website has grown as such, with about 11,000 - 14,000 hits a month, that it needs it's own email and it's own Twitter ID.

So, now it has one of each!

Every day I post a link to the days recipe and sometimes, photos.  I'm also going to start using it exclusively for the contests and product reviews I do for marketing companies and corporations.  I'm so excited that my little personal recipe site has grown up over the years and now is helpful to so many others as well.

Please consider following me if you want to get the latest and greatest from An American Housewife.  Thanks so very much!!

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Southwestern Masa Cup Appetizers

Because I'm not a fan of any sports and because we just moved here and I don't really know anyone yet, the fact that there is a 'really big game' coming up was and is lost on me.  I don't know many of my neighbors yet, but I imagine by next year we might have a football party to attend (or host ourselves once we get the basement family room finished!).

This is an appetizer I would serve as it's an individual cup so it's easier than a dip.  Masa is available at almost any grocery store (I bought mine from Walmart) but you can order it online  as well.

 




Southwestern Masa Cup Appetizer

Masa Cups

2 cups corn masa flour
2/3 cup Crisco® Butter Shortening Sticks
4 to 6 tablespoons cold water
1/4 teaspoon salt

Guacamole

2 ripe avocados, peeled and seeded
1/3 cup diced tomatoes
2 tablespoons minced red onion
1 tablespoon chopped cilantro
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Salt and pepper, to taste

Top with:
3/4 cup crumbled queso fresco or salted farmer's cheese
Cilantro leaves

Preheat oven to 350°F. Place masa flour into a medium bowl. Cut in shortening using pastry blender until pea-sized chunks are formed. Sprinkle with water, one tablespoon at a time, tossing lightly with a fork until dough comes together to form a ball. Divide dough into 24 pieces. Roll into balls. Press into mini-muffin pans. Use a round measuring teaspoon to make a well in center of each masa cup. Bake 15-18 minutes or until golden. Cool completely in pans.

While they cool, mix the guacamole. Mash avocado in a small bowl. Add tomato, onion, cilantro, lime juice and garlic powder mixing to combine. Season to taste with salt and pepper. Spoon 1 tablespoon guacamole into each masa cup. Top each with a sprinkle of cheese and a cilantro leaf.