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.

Thanksgiving Favorites

I decided to post the Creamed Onions recipe because it is such a Grammy dish, to me. I remember many holidays when she would make this in her electric casserole -- white with a clear top. Amy Daisy asked for Tollhouse Pie and Peppery Turnips, so two bonus recipes for your holiday meal. Enjoy eating and being with loved ones. I am always thankful for our fun and wild family, but this is a good day to bask in the love, whether you are near or far.

Creamed Onions

(source: Louise, the Queen, Heard)

2 T butter

4 T flour

1-2 c light cream (mixed with milk if you want a slightly lighter version)

salt and white pepper, to taste

4 jars of Aunt Nellie's Holland style onions (white, pearl-sized) -- This brand always reminds me of Nell O'Connell.

Make sauce -- melt butter in a skillet over medium heat. Stir in flour until a thick paste forms. Slowly add cream/milk (about 1/2 c at a time), stirring with a wire whisk until each addition is fully incorporated and sauce is smooth. Take your time and get rid of lumps. Add salt and white pepper, if desired. When sauce is about the consistency of gravy, add drained onions (reserve water for gravy). Let simmer at lowest possible heat until dinner. If sauce gets too thick, add some onion water.

Peppery Turnips

(source: Good Food Book by Jane Brody)

2 t butter

2 T honey

1 pound turnips, peeled and finely diced

1/2 t freshly ground pepper

1 T minced fresh parsley (optional)

In a saucepan or skillet, melt butter and honey over moderately low heat. Add turnips and pepper. Cover pan and cook until turnips are tender, stirring once, about 12+ minutes (turnips should brown slightly). Sprinkle turnips with parsley before serving.

Tollhouse Pie

(source: The Red Barn, Milbridge, ME -- first discovered during blueberry raking season)

2 eggs

1/2 c flour

1/2 c white sugar

1/2 c brown sugar

1 c butter, melted then cooled to room temperature

16 oz package chocolate chips

1 c walnuts, chopped

1 - 9 inch pie shell, unbaked

Preheat oven to 325 degrees. Beat eggs until foamy (I use a wire whisk). Add flour and sugar -- beat well. Mix i melted butter, then chips and nuts. Pour into pie shell. Bake for one hour. Serve with whipped cream or ice cream or both!