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Colcannon, lets eat more kale

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Colcannon, made with potatoes and kale
Colcannon, potatoes and kale
Right now on the stove is a pan with diced kale, sliced potatoes and some water; the kale is simmering and the potatoes steaming. I am making Colcannon. Our local paper ran an article with a hearty dish that could be eaten by vegetarians on St Patrick's day, and still be festive. I thought the article missed the boat, because festive starts from within; for vegetarians and meat eaters alike. However the recipe for the potato and kale dish looked good, and I wanted to try it.

I am a bit lazier than the cook that wrote the article, I am not using two separate sauce pans to cook the vegetables, I put the kale in the bottom and the potatoes on top to steam. Oh and St Patrick's day is long gone, so we are having a roasted chicken to go with this delicious dish.

Colcannon

1 bunch of kale, diced small
4 - 6 potatoes peeled and sliced
1 c water

2 T butter
1/2 t garlic salt
1/2 t fresh grated nutmeg
1 t leaf thyme, crushed
2 green onions sliced thin
2/3-3/4 c milk
salt and pepper to taste

Place kale in bottom of the pan, add sliced potatoes and water. Cover, bring to a boil, reduce heat to medium and cook 20 minutes. Remove pan lid and boil away any excess water (may not be necessary). Add butter and seasonings, start with the smaller amount of milk and mash the mixture. Add more milk if needed. Taste and adjust salt and pepper.

Serves 4-6

Enjoy!

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1

Beef, Barley and Vegetable Soup, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Beef Barley and Vegetable Soup, a slow cooker recipe
Beef Barley and Vegetable Soup
The thing about soup is, there are a lot of vegetables in there, and no one seems to mind. Soup is a great way to get more vegetables on your families meal table.

I like the vegetables cut uniform, that way you get a little of everything on your spoon. This beautiful quartet is added to the bottom of the 6 qt. crockpot.

Looks good already, but there is more.

I bunch of kale, also cut in an easy to manage size.


Here is a guideline of what I did for this soup, however soup is very easy to personalize. You can have meat, lots of meat or no meat. You can use different vegetables, or (gasp) no vegetables! You will notice that I do not put potatoes in the soup because I do not like the texture of them when the soup is thawed. But I do have a potato idea that I will share.

Layered Beef Vegetable and Barley soup

2 pounds lean ground beef, made into a large patty and browned well, set aside to cool.
1 red onion, diced
4 stalks of celery, diced
1 red pepper, diced
5 carrots, diced
1 bunch kale, diced
1/3 - 1/2 c barley
1 T homemade bay leaf seasoning OR 2 Bay Leaves
2 cloves garlic minced
2 t salt
1 16 oz can ready cut tomatoes, do not drain
a beef stock base for approximately 2 quarts of stock

Place diced vegetables in bottom of the crockpot, sprinkle with the barley and seasonings.

When the large meat patty has cooled enough to handle, dice it into 3/4-1 inch pieces. Add the diced meat to the crockpot.

Add tomatoes and their liquid. Add stock to come within 1 inch of the top, cover and cook on high for 6 hours.

This process makes 6 quarts of meaty dinner soup. This soup freezes well and will be enjoyed again for an easy dinner when time is tight.

Potato idea:  When we have baked potatoes, I always bake up more than we need for that meal. I like them pan-fried the next day. This is great for soup night. When you are having soup for dinner have a baked potato ready to pan fry, add that browned crispy fried potato to the bottom of the soup bowl, ladle on your soup. I think you will enjoy this as much as we do!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


1

Chewy Noodles, for Chicken and Noodles

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have wanted to make Chicken and noodles for some time now. These noodles are known by many different names, chewy noodles, fat noodles,  home style noodles. But I shall call them workout noodles, why you ask?

Because that lump of noodle dough it strong, it actually has a rubbery quality to it. It will resist your rolling pin.

Roll from the inside out, to get the most consistent flat shape to the dough.


Chewy Noodles for Chicken and Noodles
Noodle Dough for Chicken and Noodles
Once rolled, cut and let dry. These will be used for the chicken and noodles.

Note: These noodles are intended to be cooked for a long time in the stock, absorbing some of the stock as they cook, taking on a chewy flavorful quality that only a hand made noodle can.

Chewy Noodles for Chicken and Noodles
adapted from: various internet sources
makes 1 batch for a large pot of chicken and noodles!

2 1/2 c flour (you can use part whole wheat flour if desired, they will be super chewy!)
1 1/2 t salt
2 t baking powder
2 eggs
1/2 c milk, and possibly a bit more

Stir together the flour, salt and baking powder. Make a well in the center of the dry ingredients, add the eggs and about 1/2 c milk. Beat the liquid ingredients together, then mix it all together. The dough will have wet pockets and dry pockets, when mixing with a fork becomes difficult; start kneading the mixture in the bowl with your hands.

At this point the dough will be mostly together. Dump it out onto a floured surface, scrape the bowl with a spatula to get all of the noodle dough. Now simply start kneading, about 10 to 12 times.

Add a bit of flour and begin rolling. From the inside out seems more productive. When the dough is about 1/4 inch thick, cut it into narrow rectangles (using a pizza cutter works well for this) and let it dry until dinner time.

Note:  For a more tender noodle eating experience, roll dough to 1/8 inch before cutting.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

Additional Notes and Information: I have seen recipes for this type of noodle where the dough is grated. This would require a grater that has a grate pattern large enough to make french fries. It would be easier than rolling, but it would also produce a different cooked texture. If you want to grate, keep dough in refrigerator until ready to grate and add to the hot liquid for cooking.
0

Homemdade Bay Leaf Seasoning

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Homemade version of Penzy's Bay Leaf Seasoning.
Homemade Bay Leaf Seasoning
I went to my spice drawer this morning and pulled out the empty Bay Leaf Seasoning jar. I was glad I kept it after because the empty jar held the list of ingredients.

I had picked up bay leaves, hoping I could re-create the blend. Using the ingredients list I set about putting together my best guess of what should be in this herb blend. When finished I decided to take the full jar as an omen that the homemade mix will be good.

Possibly is is karma that my homemade version filled the jar perfectly? The label lists the ingredients in order of weight, and I calculated them to be as follows (and a little help from my reader who commented, thanks by the way!):


1/2 oz bag of fresh bay leaves
2 T thyme leaves
2 T rosemary leaves
1 T basil leaves
1 T dried onion
1 T oregano
1/2 t ground pepper
2 T garlic salt
1 T plain salt

Place the bay leaves in the grinder and process until ground. Add remaining and process until powdery. It looks like the real thing, smells like the real thing, and surprisingly tastes very close to the real thing.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is being shared on One Food Club @ Cocina Diary.
Fresh Clean and Pure @ la bella vita
10

Pesto, the basic process

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Here are the basics, fresh basil, pan toasted pine nuts, and first pressing olive oil. Vibrant colors and vibrant flavors, things do not get better.

Fill your processor bowl loosely with fresh basil leaves, this is a 4oz package from the market.

Add 1 1/2 t salt, 2 large garlic cloves, pine nuts and some oil. Begin processing.......at 30 seconds or so, stop.

Scrape down sides of the bowl, add more oil and cheese. Begin processing again, again about 30 seconds, stop.

Pesto the basic process, get creative and use any herb desired.
Pesto, a basic process for any flavor you choose.
This is what you will see in the bottom of the processor bowl, a thick billowy sea of green. See how the pesto does not fall into a puddle against the blade.

Spoon into small freezer jars. Freeze. When needed, shave off slivers and return the jar to the freezer.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
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