Irish (Bastardized) Colcannon

Dinner

Let’s be honest.  I started with the recipe from Food Network, which probably means it isn’t the most authentic recipe out there. I then further bastardized it by being lazy and using the things we had on hand.  Regardless, this dish is as comforting as a glass of Guinness on a cold night (and I’ve now run out of Irish references to make).

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Ingredients

  • 3 pounds red skinned potatoes, scrubbed
  • 1 stick of butter
  • 1 1/4 cups warm milk
  • black pepper
  • 1 head cabbage
  • 1 pound of bacon, cooked
  • 4 scallions, finely chopped

Instructions

  1. Cut the potatoes into large pieces and steam until tender (approximately 30 minutes). At the same time, boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly and chop into small pieces.
  2. Once the potatoes are done, mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add warm milk, stirring all the time. Season with a few grinds of black pepper.
  3. Add cabbage, scallions, and bacon to mashed potatoes, stirring them in gently.

Sweet Potato, Black Bean, & Quinoa Chili

Vegetarian
Enter requisite chili pun here.
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Recipe from Milk Free Mom
  • one 29 oz can black beans, rinsed and drained
  • one 6 oz can tomato paste
  • 32 oz vegetable stock
  • 1 onion, chopped
  • 5 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon olive oil
  • 1 sweet potato, peeled and cut into bite sized chunks
  • 1 cup dry quinoa
  • salt and pepper to taste
  • avocado, cilantro for garnish
  1. Heat the oil in a large heavy soup pot over medium low heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes).
  2. Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly.
  3. Add the beans, stock, and potatoes, and season with salt and pepper. Cook for about 5 minutes, then add the quinoa.
  4. Continue cooking for about 15 minutes – 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Top with avocado and chopped cilantro.