How about a little traditional Irish fare...let's try...
Loaded with hearty cabbage, potatoes and leeks, this satisfying side dish is traditional St. Patrick's Day fare. If you like, you can substitute dark greens such as kale for the cabbage.
- 1 pound cabbage
- 1 pound potatoes
- 2 leeks
- 1 cup milk
- salt and pepper to taste
- 1 pinch ground mace
- 1/2 cup butter
- In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
- Chop leeks, green parts as well as white, and simmer them in just enough milk to cover, until they are soft.
- Season and mash potatoes well. Stir in cooked leeks and milk, salt a pepper to taste, and mace. Blend in the kale or cabbage and heat until the whole is a pale green fluff. Make a well in the center a nd pour in the melted butter. Mix well.
How about a quick Irish Stew? A twist on the traditional stew with lamb...
This dish, full of tender chicken, potatoes, carrots, onion, mushrooms, mixed veggies and plenty of herbs and spices, makes a hearty home style stew in no time.
- 4 cups cooked, cubed chicken breast meat
- 2/3 cup sliced fresh mushrooms
- 1 cup chopped onion, sauteed in butter
- 1-1/2 cups chopped carrots
- 6 cups chicken stock
- 1 teaspoon dried sage
- 1 teaspoon dried basil leaves
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 (10 ounce) package frozen mixed vegetables, thawed
- 3 cups cooked, diced red potatoes
- 1/2 cup chopped celery
- 1/8 cup all-purpose flour
- Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
- Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.