A cooking and baking journal

The Vegetable with a Funny Name

10/25/09: Chicken Spaghetti and Roasted Rutabaga

Meal Details: For the main course I made a casserole type dish called Chicken Spaghetti and for a side dish I roasted some rutabagas (say what?) in the oven seasoned with oil, salt, and pepper.

Defining moments: First time I have prepared or eaten rutabaga. To tell you the truth, this was actually the first time for rutabaga for most of my family. This is also the first time I used Celtop, an herb that has the flavor of celery.

Recipe sources: The Chicken Spaghetti came from the Sept/Oct 09 issue of Cooking with Paula Deen. I chose this recipe because I am part of the Food Network Challenge that is being hosted by the writer of the I Blame My Mother blog. (Learn more about this fun challenge by visiting this page.) The next Food Network chef for me this week was actually Bobby and Jamie Deen, but because I couldn't find a good recipe from their archive I chose to do one of their mother's. You can find the recipe all typed up for you, here on this blog.
And the rutabaga? I didn't have to use a recipe for the rutabaga. I just treated them like I would potatoes. Here is a quick recipe for the rutabagas for future reference:

Roasted Rutabagas
Yield: 6 servings

4 medium sized rutabagas, peeled and chopped into 1" pieces
1/2 cup olive oil
2 tbsp ground pepper
3 tbsp salt

Preheat oven to 400 F. Place all ingredients into bowl and mix well. Dump seasoned rutabaga on cookie sheet and place in hot oven. Bake for 30 to 40 minutes or until fork tender.

What I learned: You know what? I can't really think of anything that was learned this week. Gosh. All the cooking techniques seemed familiar to me. I guess the only thing I learned was the flavor of rutabaga.

Any modifications? Yes. I adjusted some ingredient amounts and I omitted some. Here is my list of ingredients:

3 tbsp butter
1 1/2 cups chopped onion
2 tbsp chopped celtop (since I didn't have celery, I used celtop)
2 cups of chicken broth
1 (28 oz) can of cream of mushroom soup
1 (10.75 oz) can of cream of chicken soup
1 (16 oz) jar of taco sauce (not canned tomatoes with chilies)
1 (6 oz) can of black olives, drained and chopped
No mushrooms
2 cups sour cream
1 1/2 tsp salt
4 1/4 cups of chopped cooked chicken
2 cups shredded sharp cheddar
1 1/2 pounds of spaghetti noodles (not angel hair pasta)
1 1/8 cups of Italian bread crumbs (not Panko bread crumbs)
1 tbsp melted butter

Yield: both the big and small casserole dishes. Only the large casserole dish was eaten Sunday evening. Had the small dish and leftover spaghetti Monday evening.

How it tasted? The Chicken Spaghetti was creamy, cheesy, and had lots of wonderful flavor. Very good, I am glad I spotted this recipe in Mrs. Deen's magazine.
The rutabagas were also surprisingly good as well. They had the taste and texture of a potato with some turnip flavor. A very tasty vegetable.

How about a 2nd time? Yes, both dishes will find their way to the table.

Here is a closeup of a sprig of Celtop. Very flavorful herb!

These are rutabagas. They resemble turnips a lot, but as I found out this Sunday, they don't quite match them in flavor.

1 comment:

  1. Nice! Both of these recipes look good. I love it when you find a new recipe that isn't only good, but good enough to go into your "rotation"...makes it all worth while :) I've been finding lots of good recipes but are too much work for the everyday dinner. Not a complete loss but not as good of find as an everyday one. Thanks for cooking along with FNCCC!