If you're not Irish, it's possible that you've never had Colcannon, which would be a shame. It's one of the best winter foods ever -- easy, filling and actually good for you! To make it, you'll need some potatoes, about 1 pound for four people, plus some cabbage. Here's how it goes together:
Colcannon with Red Potatoes
1 pound red potatoes, washed and cut in half
1-2 Tablespoons butter
1/2 cup onion, thinly sliced
6 cups cabbage, shredded Read below the fold...
CD's post on raw food mentioned a juicer, and as luck would have it I just bought one earlier this year. When you juice you get lots of pulp, and if you don't like the thought of just throwing it out there are a couple options I know of. The first is composting, the second is using it in a recipe. If you go the recipe route there seem to be two main ones: chutney or muffins. Read below the fold...
For some reason, I have a feeling comfort food is going to be very popular during the coming months. But not just any comfort food. It has to be easy to make and inexpensive. It should keep for a few days (leftovers, yummmmm!). And the ingredients should all be real foods -- no substances with names that sound like answers to a chemistry pop quiz. Read below the fold...
UPDATED BELOW WITH EXCELLENT INPUT FROM MsExPat:
While we wait for the economic recovery to materialize (should be here any day now, right?), we still have to eat. So here, courtesy of my Jamaican neighbor, is a very simple recipe for what's known there as "peas and rice." It's cheap, keeps really well, and you can stockpile most of the ingredients in the disaster preparedness kit, which, I hope, we all have. Read below the fold...
Sourdough starter instructions here.
(Keep in mind that I built an earth oven for baking bread, so I tend to go a little overboard on these things. But bread is for me a delightful thing, something that is nourishing physically and aesthetically.)
Sourdough requires a sponge---basically the dough for the rest of the dough.
Take your starter from the fridge and let it come to room temperature. Empty it into a bowl and clean it's mason jar or whatever you're using to store the starter.
Add to the starter
1 c warm water
1 c flour Read below the fold...
It's getting to be chilly even in West Texas. Alton Brown has a good basic grits recipe (note: he uses cornmeal. He doesn't call it polenta and he doesn't demand hominy. He understands that this is comfort food, and I salute him for acknowledging that it's a comfort to your budget, too).
At our house there are seldom leftovers when we have cheese grits. Read below the fold...