Friday, October 30, 2015

Irish Potatoes & Cabbage with Bacon (Colcannon)

image from here



This fall we attended a family history fair.
Along with research information and classes,
there were tastes from around the world. 
We liked the Irish mashed potatoes with bacon.
This is the recipe they sent to us,
though I don't remember it having cabbage.
I also read you can substitute kale for cabbage.




Irish Potatoes & Cabbage with Bacon (Colcannon)
1-1/2 lb. baking potatoes (about 5), peeled, quartered
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1/2 c. water
3/4 lb. cabbage, shredded (about 4 c.)
2 T. butter
1/2 c. milk, warmed
Salt to taste

Cook potatoes in boiling water in large saucepan 20 min. or until tender.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp.
Remove bacon from skillet with slotted spoon; drain on paper towels.
Add onions to reserved drippings; cook and stir 2 min. or until crisp-tender.
Add water; stir to release browned bits from bottom of skillet.
Add cabbage; mix well.
Cover; cook 7 min. or until cabbage is tender and water is cooked off, stirring occasionally.
Drain potatoes; return to pan. Add butter.
Mash potatoes until creamy, gradually adding milk. Add cabbage mixture and bacon; mix well.

Yield: 10 servings, 1/2 c. each

Monday, October 19, 2015

Karen's Amazing Granola

image from here

I have a recipe for granola that I love,
and another friend just asked for, so here it is:



Karen's Amazing Granola

10 c. rolled oats
2 c. whole wheat flour
2 c. wheat germ
2 c. shredded coconut
2 c. chopped pecans or almonds
1/2 T. salt
4 T. vanilla
1/2 c. water
3/4 c. canola or coconut oil
2 c. honey

Mix dry and wet ingredients separately, then together. Spread in 2 large shallow pans or cookie sheets. Bake at 250°, rotating and stirring every 30 minutes until almost dry, for about 2 hours. (I turned off the heat and left the pans in the oven to dry overnight and the next day. It may make a difference how the local humidity is.) Cool and store tightly covered, or in the refrigerator. The refrigerator has worked well for me and kept it crunchy! Next time I may add ground flax, etc--You know me! But it's yummy as is!

Note: Steph said she was adding some dried fruit and changing the name from Katie's (Karen's friend) to Karen's Amazing Granola


by Karen, Barbara's daughter