Oh how I love to share traditional Irish recipes! This dish is great on any night, however is perfect for Samhain or feasting celebrations!
- 1/2 a head of green cabbage, finely chopped
- 2 pounds, or so, of organic russet potatoes (peel and cut into small pieces)
- 1 decent sized organic leek, chop this up
- 1/2 cup of organic half/half (substitutions: 1/4 cup organic cream or 1/2 almond milk could do)
- sea salt and ground black pepper
- organic butter (the real deal, just cream) or substitute veggie butter (read the ingredients – it might be processed!)
In a large pot, put peeled and cut spuds in and cover with water. On top of pot place colander with your chopped cabbage. On medium-high heat boil the potatoes/steam cabbage until potatoes are tender (15-20 minutes or so). Turn off heat and drain water from potatoes. In a saute pan heat leeks with half/half over low-medium heat until tender. Mix cabbage, leeks, and spuds together. Season with a dash of sea salt and freshly ground black pepper. Serve with a tablespoon of butter.
Oh how I heart baked beans. Growing up in an Irish family it was a total food staple. Contemporary baked beans contains a lot of additives that would put my tummy in a twist. So it was to my delight that I found a recipe to try/modify to make them on my own. Time to share…
Homemake, Unprocessed, Baked Beans
4 cans of Great Northern Beans
2 bay leafs
1 tsp dried mustard
4 Tbsp raw sugar
4 Tbsp minced yellow onion
1/3 cup dark organic molasses
Dump all of the ingredients in a crock pot and cook on high for 45-90 minutes while stirring every 15 or so.
Enjoy, its delish!
Original recipe can be found here: http://www.wholefoodsmarket.com/recipes/1767
How I made it:
- 1 teaspoon olive oil
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 3 sliced mushrooms (I used crimini)
- 1 chopped carrot
- 4 bell peppers, 1 cored, seeded and chopped; tops removed and reserved
- 1/4 pound baby spinach, rinsed, and chopped up
- 1 zucchini, chopped
- 1 tomato, chopped
- 1/3 cup fake chicken broth (see previous recipe for details)
- 1 cup uncooked quinoa, rinsed and cooked according to package directions (See directions on how to cook quinoa below.)
- Salt and pepper to taste
- 1/2 cup roasted, salted cashews
Add olive oil, red onion, garlic, carrots, and zucchini in a large skillet and cook over medium to high heat. Once the onions start to become transparent add the spinach, tomato, mushrooms and broth and cook for 5 more minutes on low to medium heat.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add carrots and chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cinnamon, cumin and cooked quinoa and toss gently to combine. Add salt, pepper and cashews and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Place bell peppers in a baking pan. Layer your quinoa and filler in each bell pepper. Top with local made cheese (with no rennet, or rice cheese) or just cover with the tops. Cover and let bake in the oven for approx. 1 hour, or until peppers are tender and juicy.
Tonight was my first time cooking quinoa! Easy stuff folks: Rinse the quinoa in water till the water drains clear. Place one cup quinoa to two cups of water in a pan. Heat to boil, then reduce to medium heat… Cover and let it cook till the water evaporates. You can also cook quinoa in a rice cooker!