Wednesday, March 18, 2009

Colcannon (Irish Mashed Potatoes w/Cabbage)

Posted by lorna-organic 7NM on Tue, Mar 17, 09 at 9:13

COLCANNON (Irish mashed potatoes with cabbage)

cabbage, fresh, 1 head, medium, or 1 head of kale
2 leeks or an onion
4 tbsp salted butter
5 large raw potatoes
1 tsp salt
1/8-1/4 tsp. ground black pepper

Chop cabbage or kale in thin ribbons. boil in salted water until soft.
Clean leaks well. Slice white part of leeks and saute in butter until soft, or chop onions and saute until soft. Stir butter and leeks/onions into cabbage/kale. Peel and steam potatoes until soft. Mash the potatoes, then blend with cabbage mixture. Serve.


2 cups white flour (+ a bit more in reserve for the kneading)
2 cups whole wheat flour
1 tsp. baking powder (Rumford's or other non-aluminum type)
1 tsp. baking soda
1/4 tsp. salt
1/2 cup currants or sultanas (yellow raisins)
1-1/2 tsps. caraway seeds
approx. 1-1/4 to 1-1/2 cups buttermilk (enough to make dough hold together)

Oven 375. In a large mixing bowl, place flours, baking powder, baking soda, salt and stir together, stir in fruit and caraway seeds. Add sufficient buttermilk to make a firm dough, which is not dry. When dough has formed into a nice firm ball, sprinkle with about one tablespoon of flour and knead lightly until dough is smooth, about two minutes.

Form dough into a circle by tucking edges in repeatedly. When you have a plump circle of dough, place it on a parchment covered baking sheet (or lightly oiled baking sheet). Score bread with a sharp knife, make an X across the top. Bake for 35-40 minutes. Bread is done when it sounds hollow, when rapped across the bottom with your knuckles. One loaf produces about fifteen slices of bread. Good for corned beef sandwiches, or just toasted spread with butter (and perhaps marmalade).

Friday, March 6, 2009

Ham and Potatoes Casserole

Posted by gldno1 z6MO on Mon, Mar 2, 09 at 7:06

Ham and Potatoes Casserole

Shopping list or pantry items;

potatoes, can of cream of mushroom soup, onions, cheese, leftover ham.
Peel and finely chop one onion
Grate cheese (any you like that melts well) or use slices

Peel and slice however many potatoes to fill maybe a quart to 2 quart casserole. I am guessing 5 or so.

Butter dish

Layer potatoes, add some chunks of ham, sprinkle onion, add cheese.

Keep layering.

Finish with cheese.

Dilute can of soup with enough water or milk to make pourable. Pour over potatoes in casserole, cover and bake.

375°F until potatoes are fork tender.

This with a green salad is all you need for a tasty meal.

Note: If I have baked a ham, I dice up lots of left overs and freeze in baggies just for this dish.

Not the Usual Low Cal Cheesecake--Butternut

Posted by lorna-organic 7NM on Mon, Mar 2, 09 at 4:01

Not the Usual Low Cal Cheesecake--Butternut

1 eight ounce package of cream cheese
3-1/2 cups roasted butternut chunks
1/4 cup maple syrup
1/4 tsp. cinnamon
a dash of freshly grated nutmeg
3 large eggs
1/2 cup white flour

Graham Cracker Crust

1/2 a sleeve of graham crackers
1/3 cup melted butter
1/3 cup brown sugar

Put graham crackers into food processor, whirl until you have crumbs. Add melted butter and brown sugar, whirl until well mixed. Press graham cracker mixture into the bottom of a buttered 8-9" spring form pan, pressing the mixture up the side of the pan as far as you can, about 1/2". Bake at 350 for twelve minutes.

Cut cream cheese into large chunks, place in food processor, along with butternut and maple syrup. Blend well. Add spices and three eggs. Blend well. Add flour, again, blend well. Pour mixture into graham cracker crust. Bake at 350 for one hour. Cool for half an hour before releasing spring on baking pan. Refrigerate when cool. Will taste best if allowed to set for several hours before serving.

This cheesecake has about one quarter the amount of fat of a regular cheesecake. The sugar and maple syrup represent about one quarter of the normal amount of sweetener in cheesecake. The recipe is my own.

Butternut Squash Pasta

Posted by girlgroupgirl 8 Atlanta on Sun, Mar 1, 09 at 23:05

Butternut squash pasta!


I cup of frozen, mushed butternut squash (from last summers garden)
1/2 a small purple onion finely minced
1/2 t. crushed garlic
1/4 of a cube gluten free bullion
1/2 c. unsweet almond milk
some parmesan or any other delicious hard cheese, grated
toasted pine nuts

Cook up some pasta. I use Trader Joe's brown rice pastas. Spirals will catch the sauce nicely.
While pasta is cooking, place a tablespoon of olive oil in a large skillet and cook up your onions for 4 minutes until they are slightly brown. Throw in some garlic for just a few minutes. Add the squash and the bit of bullion cube. Too much billion will make it too salty (as your cheese is plenty salty enough). I like to add 1/2 cup almond milk now, to make a lovely - creamy, nutty flavor.
Toss in cooked pasta, top with some Parmesan and toasted pine nuts.
So fast and delicious.
I served this with a "winter salad". I grow cold tolerant lettuces under tents all winter and throw in some herbs for a lovely salad!

Great on one of those odd, southern snowy nights!