Recipes!
Earlier today shadesong wrote about some food she helped me cook, and there were some requests for the recipes, so here they are! Enjoy!
First thing: modified colcannon (my own creation)
In a dutch oven melt 3 tbs butter, then add something like 4 or 5 potatoes diced and 3-4 cloves minced garlic. Cook covered on med-low heat until they're how you like them, stirring occasionally.
While that's going heat 2 tbs olive oil (or butter) in a skillet, then add 2 sliced onions. Cook over med heat until brown (or however you like them)
When things are mostly done add six sliced sausages (we used cajun andouille) to the onions and half a bunch of kale (de-stemmed and cut up) to the potatoes. Cook both for a minute or two or until the kale is cooked and the sausage is heated through. Combine everything in the dutch oven and you're done!
Second thing: mushroom bacon risotto (based on a recipe from The Wheat-Free Cook)
Cook 8 strips of chopped bacon until it's how you like. The original recipe calls for crisp crumbled bacon, but I like mine a little softer.
Heat 2 tbs olive oil, then add 1 chopped onion and 2 chopped celery ribs. Cook until the onion is clear, then add 1/2 lb of sliced mushrooms and cook until the mushrooms no longer look raw. Stir in 1 cup of arborio rice and then slowly add warm beef broth a ladle-full at a time, waiting for it to be absorbed before adding more, for a total of 2 1/2 cups.
Finally, stir in the bacon, 2 tbs chopped parsley, and salt and pepper to taste.
First thing: modified colcannon (my own creation)
In a dutch oven melt 3 tbs butter, then add something like 4 or 5 potatoes diced and 3-4 cloves minced garlic. Cook covered on med-low heat until they're how you like them, stirring occasionally.
While that's going heat 2 tbs olive oil (or butter) in a skillet, then add 2 sliced onions. Cook over med heat until brown (or however you like them)
When things are mostly done add six sliced sausages (we used cajun andouille) to the onions and half a bunch of kale (de-stemmed and cut up) to the potatoes. Cook both for a minute or two or until the kale is cooked and the sausage is heated through. Combine everything in the dutch oven and you're done!
Second thing: mushroom bacon risotto (based on a recipe from The Wheat-Free Cook)
Cook 8 strips of chopped bacon until it's how you like. The original recipe calls for crisp crumbled bacon, but I like mine a little softer.
Heat 2 tbs olive oil, then add 1 chopped onion and 2 chopped celery ribs. Cook until the onion is clear, then add 1/2 lb of sliced mushrooms and cook until the mushrooms no longer look raw. Stir in 1 cup of arborio rice and then slowly add warm beef broth a ladle-full at a time, waiting for it to be absorbed before adding more, for a total of 2 1/2 cups.
Finally, stir in the bacon, 2 tbs chopped parsley, and salt and pepper to taste.