Fruits/Vegetables

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

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

Broccoli with Toasted Garlic

As I mentioned on Monday, I bought a big bag of broccoli over the weekend and I’m still swimming in it. Luckily, broccoli is one of favorite green veggies and it’s a good thing too, since it’s oh-so good for me. I typically steam broccoli and eat it plain without butter or oil (I know – B O R I N G!). And while that usually works for me, this time I decided to make Broccoli with Toasted Garlic. Broccoli is steamed like normal but while it’s cooking, slices of garlic are toasted in a pan with a little olive oil until golden brown. The garlic not only softens and toasts but also flavors the oil so that when the broccoli is introduced, it sops up all of that delicious flavor. I made a big batch of this and kept it in my fridge and ate it as a side to all of my dinners. I’m sure the person on the eliptical next to me appreciated the fact that I was sweating garlic every morning!