1 small onion, chopped
2 tablespoons olive oil
3 small turnips, peeled and thinly sliced
1 medium green apple, cored and chopped
2 teaspoons curry powder
1 teaspoon salt
2 tablespoons lemon juice

1. Heat olive oil in a large skillet over medium heat and sauté the onion until tender.
2. Stir in the turnip and continue to cook for about 5 minutes.
3. Add the apple, curry powder and salt and cook until tender, about 8 minutes.
4. Squeeze lemon juice over dish before serving.

Makes 4 servings

1 pound butternut squash, peeled, seeded and sliced
3 tablespoons olive oil
1 medium white onion, sliced
2 cloves garlic, minced
1 teaspoon grated ginger
1 teaspoon paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne powder (optional)

1. Preheat oven to 400 degrees.
2. Heat the oil in a large skillet over medium heat and sauté the onion, garlic and ginger until tender.
3. Stir in the spices and the pieces of squash and toss everything together until well coated.
4. Transfer everything to a roasting pan and bake until tender and lightly browned around the edges, about 40 minutes.

Makes 4 servings

1 pound skinless assorted chicken parts
1/4 cup butter
2 tablespoons flour
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1/4 cup cilantro, finely chopped
1 jalapeno, seeded and minced
5 cloves garlic, minced
1 cup chicken broth
1 tablespoon lime juice
salt and pepper

1. Melt butter in a large skillet over medium heat.
2. Stir in flour and cook, stirring constantly, until it thickens and lightly browns.
3. Add onions, celery, jalapeno and garlic and sauté until tender.
4. Gradually stir in chicken broth, then season with cilantro, salt and pepper to taste.
5. Add the chicken pieces and cover the skillet, cooking the chicken through to the center, about 20 minutes.
6. Remove from heat and add lime juice. Serve immediately over cooked rice.

Makes 4 servings

After a break with the Calzones last night, I'm back to trying to make cilantro edible. I like the idea of being able to change my food likes and dislikes by will. Either I'm acquiring a taste for cilantro simply because I want to or this recipe is really good. My first taste of Cilantro Chicken left me pondering why I even bother, because the taste of cilantro is extremely dominant (hence the name). After I got past the initial flavor I actually sort of liked it. By the time I plated it and actually started eating, I think I might have even enjoyed it. As far as I can tell what I experienced was more enjoyment than hatred, so there's no doubt in my mind that this recipe is sort of, somewhat edible with the inclusion of cilantro. Now I can stop eating it and move on to things I genuinely like.

Similarly, when I prepared the Big Top Turnips I made a remark about how turnips aren't particularly good and received a bit of flak for it. I decided to take the suggestion from Nosh-Blog and make Curried Turnips and you know what? These weren't half bad either. To be honest, I could barely tell the difference between the apple and the turnip pieces. This sort of proves my point that turnip is only good if you can't taste that it's turnip, but it's still nice to have a good turnip recipe in the repertoire.

Strangely, the recipe I thought would default as desirable was actually pretty lackluster. Bengali Squash was touted as being a recipe fed to picky eaters that was soon devoured. In my opinion they must have been very hungry because I did not particularly enjoy it that much. After I added more salt it was palatable, but since it took the majority of my dinner preparation time (half an hour of baking) I wasn't pleased with the results. Considering the amount of spices it seemed to lack flavor, and I think part of the problem is that all of that flavor was absorbed in the onions. The onion chunks were wonderful and the squash was incredibly bland. I'm not sure why the recipe called for cooking the onions before adding the squash since it's all being baked anyway. If I make this recipe again I'd season them altogether and just throw them into a pan.

Considering this meal was comprised of ingredients that I typically shun, it was pretty good. I assume since I liked them at all that if you like cilantro or turnip this meal will knock your socks off. If not, at least it will cure your hunger quite affordably.