Turnip Stew


  • 3 large turnips, peeled and cubed
  • 1 acorn squash, peeled and cubed
  • 2 lbs pork stew meat
  • 1 c. lentils, any flavor
  • garlic powder
  • paprika
  • onion powder
  • course black pepper
  • water
  • 1 can sun dried diced tomatoes


Spray oil a large slow cooker. Peel and cube the turnips, place in bottom of cooker. Place the pork meat on top of turnips. Sprinkle the meat with garlic powder till covered well, same with the paprika and half as much of onion powder. Sprinkle to taste the pepper. Peel and cube the acorn squash and place on top of the meat. Pour on top the lentils. Add water till all is covered well.

Cook on low 5-6 hours. In the last 30 minutes add the tomatoes. Serves 12-15 with corn bread.

Acorn Squash and Sprouts

2014-04-02 14.43.00


  • 1 acorn squash
  • 8-10 fresh brussel sprouts
  • 1/2 c. diced leeks
  • olive oil
  • 1/4 c. butter
  • Garlic powder
  • Black pepper


Prepare the acorn squash by cutting in half and bake flat side down on a slightly oiled cookie sheet. Bake on 350 degrees for 30 minutes. Remove and set aside to cool.

Steam your brussels sprouts while your squash cooks.

In a heated skillet with olive oil drizzled in the bottom, saute the thinly sliced leeks till softened.  Add your brussels sprouts and saute a little longer to coat the sprouts with the oil. Turn heat to low while you scrape the meat out of the squash with a spoon. Spoon into pan in clumps, after adding squash sprinkle the garlic and pepper over top acouple swipes then toss together. Try not to stir together too much, idea is to keep all items together but not mushed together. Cover and keep warm till ready to serve.