Irish Roots

These recipe are all time favorites of mine because they are new takes on Irish classics. Despite the carb content, they are healthy due to the whole grain and vegetables, and they taste delicious. I recommend a slice of the bread toasted with some of Clucky/Christine's raspberry jam (if you're lucky enough to have a jar)!

Colcannon

(source: Good Food Book by Jane Brody)

1 pound potatoes, washed and peeled

1 pound green cabbage, shredded or chopped (about 4+ cups)

1 large onion, chopped

1/4 c milk

1 T butter

1/3 -1/2 c shredded, sharp Cheddar cheese

salt and pepper to taste

Boil potatoes until tender but not mushy. Drain, reserving water. Boil cabbage and onion for 5 minutes in the potato water. Drain. Mash potatoes with milk and butter until smooth. Add cabbage and onion mixture. Mix two-thirds of cheese into potato mixture and season with salt and pepper. Put potato mixture into a greased casserole or baking dish. Sprinkle the remaining cheese on top. Heat in moderate oven (between 325 and 425 degrees) until warmed through.

Brown Soda Bread

(source: Cooking Light)

2 1/2 c of whole-wheat flour

1/2 c all-purpose flour

1/2 c steel cut oats

2 T brown sugar

1 T wheat germ

1 t baking soda

1 t baking powder

1/2 t salt

2 c buttermilk

1 egg, lightly beaten

Preheat oven to 325 degrees. Combine flours and next six ingredients (through salt). Combine buttermilk and egg; add to flour mixture. Stir until just combined. Spoon mixture into a greased loaf pan. Bake for one hour and five minutes or until a pick inserted in center comes out clean. Invert onto wire rack to cool.