Monthly Archives: March 2012

Colcannon

What in the world is Colcannon, you ask?  It’s really nothing more than mashed potatoes mixed with kale or cabbage, scallions, butter and cream and is usually served with ham.   Irish food isn’t traditionally known for being “light fare” so in trying to lighten this up, I used kale, light butter, and skim milk.  I don’t often make potatoes at home, not even baked potatoes.  In fact, I think I usually only eat potatoes at Thanksgiving.  I never considered adding in a leafy green with potatoes but I like the idea of it!  Kale works perfectly because it is hearty and can stand up to the heat of the potatoes without disappearing.  It also provides a complementary texture to the potatoes and makes the dish visually interesting.

By the time you read this, I will either be laying on a Florida beach, at a preseason baseball game, or somewhere watching NCAA basketball.  On St. Patrick’s Day, I’m sure I’ll be knee deep in Guiness celebrating life with my friends.  Since I’m taking a few days off, I won’t be able to post anything again until next Tuesday so I hope you have a happy, fun and safe St. Patty’s Day!  Sláinte!

Also check out: Irish Cream Brownies

The ingredients:

Cook the potatoes in a medium pot covered in cold water until tender, about 15 minutes.  Drain in a colander.

In the same pot, add in the butter and allow to melt. 

Add in the kale and allow to wilt.  Toss in the green onions.

Pour in the milk and mix well.

Add in the potatoes and mix, using a potato masher to mash the potatoes.

Season with salt and pepper and serve warm with additional butter if you like.

Additions:  None

Omissions:  None

Substitutions:

  • Light butter
  • Skim milk

Overall Rating:  Like It

Source:  SimplyRecipes.com

Brown Soda Bread

It’s hard to believe that it’s the middle of March already. March Madness starts tomorrow and this weekend is St. Patrick’s Day already. Although my friends and I are usually on a flight to Vegas right about now, this year we are heading to sunny Clearwater, Florida. I’m definitely in need of a little vacay and my ghostly white legs could use a few hours in the Florida sun. I’ll be in Florida for St. Patty’s Day so to get myself in the mood, I decide to make a couple of good ol’ Irish recipes this week, like this one for Brown Soda Bread.

I don’t think I’ve ever had brown soda bread before (also known as Irish Soda Bread) but I’m a fan of the nutritional value of steel-cut oats which are included here. The oats provide a slight nuttiness and depth to this bread which is also filled with whole wheat flour and wheat germ making this a good source of fiber. I hear that some brown soda breads also have raisins which I think would be delicious in here. This was a super-easy bread to prepare and it puffs up in the oven fantastically, making you forget that there is no yeast in it. I like this bread best toasted with a small pat of light butter but I bet it’s even better with a little bit of Irish butter or fruity jam. If you want to have some fresh bread in the house but don’t want to spend hours kneading and rising dough, please give this bread a try. In a little over an hour, your house will be filled with the warm smell of bread.

Stay tuned tomorrow for another Irish recipe!

The ingredients:

Combine the whole wheat flour, white flour, steel-cut oats, wheat germ, brown sugar, baking soda, baking powder and salt in a large bowl.

In a small bowl or measuring cup, combine buttermilk and egg and add to the dry ingredients, mixing until just combined.

Pour batter in a loaf pan coated with parchment paper and non-stick spray. Bake in a 325°F oven for 1 hour and 5 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light Magazine

Green Bean and Cherry Tomato Salad

I don’t know what it is about cherry tomatoes but I’ve become slightly obsessed with them.  This seems crazy to me considering I didn’t even start eating raw tomatoes until I was in college.  They taste so sweet and fresh plus they are just so darn cute!  I’ve been holding on to this recipe for Green Bean and Cherry Tomato Salad for a very long time.  The reason I know this is because everytime I look at my vegetable recipes, I always come across this one, am struck by the vibrant colors, and wonder why I haven’t made it yet.  With both green beans and cherry tomatoes being on sale this past weekend, I knew this was the time to get it done.  Well, let me tell you, it didn’t disappoint.  Green beans are cooked until perfectly green, mixed with sweet cherry tomatoes, then coated in a light vinaigrette of oregano, shallots, red wine vinegar, and olive oil.  I used dried oregano and white wine vinegar (because I had no idea that I didn’t have red wine vinegar in my cabinet) so use what you have.  This salad is best served nice and cold, right out of the fridge, and makes for a nice side to your meal or even a light meal by itself.

The ingredients:

Cook the green beans either in the microwave (according to package directions) or in boiling water until bright green and tender (approximately 7 minutes on the stove).  While beans cook, quarter the cherry tomatoes.

Place cooked beans in a bowl with quartered tomatoes and fresh oregano.  (Since I used dried oregano, I didn’t add it here but with the vinaigrette instead).

Combine shallots and vinegar (and dried oregano) with a whisk and allow to sit for 10 minutes.  Add salt and pepper.

Pour the vinaigrette over the bean mixture and toss.  Serve cold.

Additions:  None

Omissions:  None

Substitutions:

  • Dried oregano
  • White Wine Vinegar

Overall Rating:  Like It

Source:  Cooking Light Magazine

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