Today, for breakfast, we had homemade cinnamon rolls. Not to be outdone, dinner said, “hold my beer,” and came around with colcannon and corn on the cob. Yum!
If you don’t know colcannon, this old Irish recipe traditionally contains cabbage, but here kale is substituted because why not? This makes a great comfort food side dish with a little nutrition wrapped in! Everyone in the house likes it, even if they aren’t into greens.
5 lb chopped potatoes (peeled or not)
5 cloves garlic, minced (optional)
4 T olive oil
6-8 cups roughly chopped kale
3 tsp soy sauce
1 tsp liquid smoke
2 T nutritional yeast (optional)
4 T unsweetened soy milk
Salt and pepper to taste
Chop potatoes (skins on or off) and put on to boil. Put olive oil and garlic in a large pan and sauté the garlic until fragrant. Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender. When potatoes are tender, drain. While potatoes are draining, add milk to kale mix to warm. Then combine ingredients and mash by hand or with an electric mixer. I leave these a little more solid than I would mashed potatoes, since the kale is in there. Salt and pepper to taste.
Instant Pot Corn on the Cob
6-8 ears of corn
2 cups of water
Shuck and clean corn as usual. Add 1 cup of water into the instant pot. Place corn on top of the rack/trivet. Cook at high pressure 2 minutes. Allow to cool for 3 minutes then quick release.
What is there to say? This is delicious! I made two versions – one of the omnivores and one for the vegans. We ate most of it!
1 lb Impossible or Beyond meat
¼ cup water
4 TBSP olive oil
1 medium onion, diced
2 cups sweet potatoes, diced
2 cups purple or red potatoes, diced
1 jalapeños, diced
½ green bell pepper, diced
½ red bell pepper, diced
1-2 stalks of celery,in thin slices
1 14 oz can diced tomatoes (undrained)
1 tsp chili powder
2 tsp cumin
2 cups kale, collards, or spinach, stems removed and coarsely chopped
2 limes, juiced
brown or wild rice
Brown the “meat” and set aside. Use ¼ cup of water to deglaze the skillet or pot and leave that broth in the pot.
Add everything except the “meat,” kale, and lime juice to the Instant Pot. Bring to high pressure for 3 minutes and then release pressure. Or add the same ingredients to a skillet and cook at a high simmer until the potatoes are done.
Put meat and kale into the pot/skillet, along with the lime and simmer only until kale is cooked.
Serve with tortillas, rice, cilantro, avocado, etc.
This is a two part recipe. The first part is making the curry paste (you can also buy curry paste). This curry paste recipe, adapted slightly from Pinch of Yum, is easy to do and will make double (or more) the amount you need for the curry, so freeze the other half for use later.
Yellow Curry Paste
4 large shallots
4 large heads of garlic
1 6-inch piece of fresh ginger, sliced
1½ tablespoons salt
2-3 tablespoons turmeric
2-3 tablespoons mild curry powder
2 teaspoons roasted ground coriander
3 tablespoons lemongrass paste (I use Gourmet Garden which they sell at my regular grocery store)
¼ cup packed cilantro leaves and stems
Red pepper flakes to taste
Preheat the oven to 350 degrees.
Peel the shallots – then drizzle with oil and wrap in foil.
Peel the ginger and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil.
Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are partially exposed. Drizzle with oil, and wrap in foil.
Place all the foil packets on a baking sheet. Bake for 25 minutes.
Remove the ginger (it should be soft).
Increase the temperature to 400, and roast the shallots and garlic for another 20 minutes until golden brown and very fragrant.
Put the softened ginger, the shallots, the garlic (after you get it all over you trying to get it out of the bulb), and the remaining ingredients in a food processor or very strong blender. Pulse until the paste reaches desired consistency.
Sweet Potato and Chickpea Curry
4 large sweet potatoes, peeled and diced
6 cups of cooked chickpeas (drain and rinse if canned)
½ onion, diced
1 large handful of kale, chopped
3 TBS olive oil
⅔ cup yellow curry paste
1 can coconut milk
In a large skillet, heat the olive oil, sweet potato, and onions over a medium-low heat until the sweet potatoes are tender and the onions soften and begin to caramelize.
Add the chickpeas and the curry paste, stir (the potatoes will break apart mostly, which is ok). Allow to simmer until heated through.
Add the kale and coconut milk and again simmer to hot, checking for spice level here. Add more red pepper flakes if needed.
I found this to be very very delicious. The paste was also a success for the omnivores in a chicken curry.