Nicole’s Recipes

10 potatoes more or less
1/2 a large cabbage
1 green onion deali-O
fresh garlic
butter
milk
sour cream
salt
pepper

Boil the cubed potatoes, skin or no skin- however you like them. (I like red potatoes, no skin in colannon since you already get texture from the cabbage)

While the potatoes boil, slice the cabbage, garlic and green onion. Saute it all in butter (or bacon grease if you have a BMI that allows it- haha just kidding!). Put a lid on the cabbage mixture and let it steam 10 minutes until softened.

When the potatoes are fork tender, drain, mash with some milk, butter salt and pepper. Stir in a little sour cream for an extra kick. Then, flop the cabbage mixture in the potatoes, stir evenly and try not to eat it ALL yourself!

The amounts don’t matter that much- add more cabbage if you want more, less if you like less. Same goes with all the ingredients. I could live on colcannon. You will see what I mean.

2 cups water
1/2 cup honey
1/2 cup butter — melted
1 egg
2 teaspoons salt
1 tablespoon yeast — heaping
5 cups whole wheat flour

Combine wet ingredients and yeast. Add 2 cups flour. Cover and let sit for 20 minutes. Add rest of flour and salt. Cover and let rise for about 1 hour or until doubled in size. Shape into 2 loaves, cover and let rise until double again.

Bake at 350 for 30 minutes.

Ok this is not going to be a recipe a lot of you like. It’s one of those, I throw a little of this and that in a pot and it’s never quite the same. I needed an ingredient list so I don’t forget WHAT to throw in the pot! If you like to play around with recipes, try it out!

Meat- beef, lamb, or chicken, chunked up
Onions- love the candy or vidalia
Oil for frying
1-2 cloves of garlic, minced
1/4 tsp mustard seeds
? Red curry paste (how hot do you like it?)
1-2 tsp ginger paste, or fresh minced ginger

1-2 tsp. curry powder (depends on brand)
1/2 tsp. Paprika, for color
1-2 tsp. Turmeric
1/4- 1/2 bunch of cilantro, chopped up
Squirt of hoisin sauce
Blop of oyster sauce
Squirt of fish sauce
Juice from a small lime or half a large lime
1-2 tsp brown sugar

Veggies- carrots, zucchini, eggplant, cauliflower, – whatever!
Potatoes- red or golden, sliced up
Coconut milk- 1/2 can or so, up to 1 can depending how big a pot you are making
Water or broth

Chop up meat (chicken, beef or lamb) and throw in a pot with a little oil to brown. Add a chopped onion, garlic, mustard seed, red curry paste, ginger. When it looks gets a nice caramel tone, de-glaze the pan with water or broth, barely cover meat with liquid and let simmer. Cook until almost fork tender for tough cuts, less for more tender cuts or chicken.

While simmering, start tossing in everything in the list from curry powder to brown sugar listed above. Simmer until the meat is tender. Taste and adjust seasoning to your liking. Just do NOT put too much curry paste. You can add more spice, but can’t take it out! You don’t want this recipe to require a cast iron colon to eat.

Add your potatoes and vegetables- carrots and potatoes sooner, zucchini later, depending how long they take to cook.

Stir in coconut milk when it’s done. Don’t boil the coconut milk or it can separate. Simmer awhile to let flavors mingle.

Serve over steamed rice. Delicious with pitas or chapatis!

–I like curry sort of thin so the rice can soak up the sauce. I have thickened it with a little corn starch before for those that like it thicker. Or, you can just not add very much water/broth when cooking the meat. In India, it was always thin, not thick like the restaurants here where it’s often chunks of meat and veg with hardly a sauce. You can make this curry your own though!

1/2 cup margarine spread (Or butter!)
1/4 teaspoon garlic powder

1. Combine ingredients in a small bowl.

2. Microwave on 1/2 power for 20 seconds. Stir.

Makes 1/2 cup.