Posts Tagged by St. Patty’s Day

Southern Colcannon… get’n my Irish on for a day! (1)

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Southern Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table. I am republishing this old fave per requests… I hope you’ll enjoy!

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

Southern Colcannon… get’n my Irish on for a day!

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table.

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

…not your usual St. Patrick’s Day celebration!

Okie Dokie… so my blog is getting a sloowwww start!  Life has a way of keeping us bizzzzy, which is one reason I even contemplated doing a blog for a couple of years (!) before heading into blog fog.  So don’t worry about my posts becoming invasive and ‘too much’ because I don’t think THAT is gonna be an issue… 

This week, St. Patty’s Day to be exact, is a special day for me.  Nope, I’m not Irish, but it is a day of celebration for me because…
March 17th is my Personal Day of Freedom Celebration! 

This March 17th, I’m dance’n a jig as I look back on being a ‘former’ smoker… my QUIT DATE was March 17th, 2005!
WoW…6 y.e.a.r.s it’s been!

My precious little nephew Wyatt came into my world the previous September, and as much as I wanted to quit before he arrived, I just couldn’t (or more like “didn’t”).  But as he grew, I didn’t want his little senses to be subjected to something even I found disgusting!  I didn’t want him to SEE me smoking… I didn’t want him to SMELL the nasty stinch on my clothes… so I did it!  Just six months after God blessed our family with him, I QUIT!  And haven’t had or wanted so much as a puff since that day…  So St. Patty’s Day will always be ‘my day,’ the day I started smelling better… breathing better… living better… and tasting foods ‘more better!’

Speaking of tasting… I found this recipe, or some form of it, years ago visiting the home of a personal chef colleague in Dallas, TX.  While hanging out in Donna’s kitchen and browsing through her cookbooks, I came upon this soup in a book I made note of as “Sensibly Thin.”  So that’s the best I have to offer in terms of giving credit where credit is due… but the picture is my own.  It was taken before I started learning ‘more better’ food photography tips… so ‘scuse the poor quality!

This week, grocery stores have the usually expensive Corned Beef Roasts on sale, so it’s a great time to pick one (or a few) up and crock pot tomorrow while at work for a tradtional Corned Beef and Cabbage supper tomorrow night.

Then, in a few days, stir up a pot of this really DEE-lish soup with the leftovers! (And y’all know I’m a ‘throw cooker’ so throw leftever cabbage into this soup too…just yet one more layer of flavor.)  It’s incredibly easy and fast to make and probably not a soup you’ve made before…  Sooooo 

celebrate something… if nothing but simply being alive with a roof over your head that a big fat wave didn’t just swoosh over, taking away everything you treasure and need to live each day, including loved ones.

With the events this past week in Japan, this Irish Blessing seems to be the appropriate one… so let us all stop to count our blessings today, and every day!
Blessings to your and yours…

Bless This House

Bless this house, o Lord, we pray.
Make it safe by night and day.
Bless these walls so firm and stout,
Keeping want and trouble out.
Bless the roof and chimney tall,
Let thy peace lie over all.
Bless the doors that they may prove
Ever open to joy and love.
Bless the windows shining bright,
Letting in God’s heavenly light.
Bless the hearth a-blazing there,
With smoke ascending like a prayer.
Bless the people here within…
Keep them pure and free from sin.
Bless us all, that one day, we
May be fit, O lord, to dwell with Thee.

Speaking of GROCERY stores… gotta run now… our *new* Piggly Wiggly store opened in town today (wheeee doggies!)… headed there right now!  Stay tuned… may be a blog post over there somewhere…. hope y’all enjoy this soup, just perfect for chilly winter’s eve on the doorstep of SPRING!!

 

 

 

 

 

This is the original recipe I created, but like my makeover one even better… that is the one you’ll find on the “Print Recipe” page!  Enjoy one, the other or both… or one you create with a little of both!!

Reuben Soup

Cream of Reuben Soup (original recipe…see edited below)

Serving Size: 8

1      small        onion — chopped
2      cloves       garlic — minced
1      large         carrot — shredded
3      T.              cornstarch*
6      c.               chicken broth
1      c.               skim milk (I use 1/2 and 1/2)
10    oz.              corned beef brisket — chopped
…from some you cooked or deli sliced
(more is a ‘good thang’)
8      oz.              Bavarian sauerkraut — drained and rinsed
(I just ‘throw in’ an entire can)
1/2  t.               thyme (I throw in a bit more)
1/4  t.               white pepper
1/4  t.               tarragon
1         t.              Old Bay Seasoning
1/3  c.              water (only if needed for consistency)
8      oz.               shredded Swiss cheese
Rye or Pumpernickel Bread (for croutons) – omit or sub for gluten free
…broken into pieces and toasted**

Cook onion, garlic and carrot in microwave-safe bowl on HI for 2 mins.  Drain.
Blend in cornstarch.  Add broth and milk.  Cook on stove over med. heat until thickens.
Add remaining ingredients and cook until cheese melts.
Serve with rye bread or croutons.
* Use a pure gluten free cornstarch to keep GF.

** I love breads, but living alone, I never eat an entire loaf.  So when I buy a loaf of rye or pumpernickel, I put some in freezer to have on hand for a change of pace sandwich or for croutons for soups like this.  If wrapped well, bread will last a longggg time in your freezer.  These breads also can be used in recipes that call for bread crumbs… think outside the usual box and use a different kind of bread to give your recipe needing bread crumbs a new and different layer of flavor!

 

Cream of Reuben Soup (edited)

As a throw cooker, it’s rare that things are the same any 2 times… that is especially true when it comes to soup.  I just made this recipe again, but with the following changes… basically an entirely “same but different” soup!  Both recipes are DEElish… but I think I’m partial to this one.  Just make some, and if you don’t have any one or more of these ingredients, as long as it is similar, you’ll be sure to enjoy the experience!
NOTE:  This recipe is Gluten Free if croutons are deleted or subbed with gluten free bread or cracker!  Also, use a gluten free pure cornstarch to thicken if desired.

Creamy Reuben Soup

Prep Time: 25 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 8 servings

Creamy Reuben Soup

What to throw together...

  • 4 tablespoons butter
  • 3-4 tablespoons oil (I used garlic oil but use your fav)
  • 1 large onion, chopped
  • 1 large turnip, small dice
  • 4 leeks, washed and sliced into thin rings
  • 2 Granny Smith apples, (not peeled) small dice
  • 3 tablespoons garlic puree (I use the puree in tubes from produce dept)
  • 1 14.4 oz can Bavarian Sauerkraut
  • 1 fresh corned beef (3-4 lbs.), cooked and chopped )I cook in crock pot overnight)
  • 2 tablespoons dried thyme
  • 1 tablespoon white pepper
  • Shredded Swiss Cheese
  • 8-12 sliced rye or pumpernickel bread (I use rye/pump swirl bread), cut into cubes and toasted

How to throw together...

  1. Cook onion, turnip, leeks and apple in butter and a bit of oil until tender and starting to brown and caramelize in saute pan.
  2. Pour into heated crock pot.
  3. Stir in garlic puree, kraut, corned beef, thyme and white pepper.
  4. Fill kraut can with chicken broth x 2 and with half and half x 2.
  5. Stir to blend and cover.
  6. Heat in crock pot on HIGH until hot and dried thyme is tender.
  7. Scoop into serving bowls. Top with grated Swiss and toasted croutons. EAT!

Notes

If preferred, make a cornstarch slurry with a bit of the juice and stir back into the soup to thicken. To keep gluten free, use a pure/gluten free cornstarch or thickener.