Cozy Irish Colcannon Soup (Potato, Leek, Cabbage, and Kale) for Souper Sundays

Since St. Patrick's Day is looming on this week's horizon, it seemed like the perfect time to try a recipe for colcannon soup that I pinned a while back. I am a huge fan of Irish colcannon, that blend of mashed potatoes with cabbage and/or kale and loved the idea of making it into a soup. 

The original recipe comes from Elise at Simply Recipes and contained an awful lot of butter and some heavy cream (as colcannon usually does). I wanted a more heart-healthy and dairy-free version, so I used a lesser amount (half) of vegan butter substitute and replaced the cream with a coconut-based creamer. I also puréed some of my soup to add to the creamy factor and I prefer my kale to have some texture to it, so I didn't put it in the soup until close to the end. You can see the original recipe here. 

Irish Colcannon Soup (Potato, Leek, Cabbage & Kale)
Adapted from Simply Recipes
(Makes 6 Servings)
 
3 Tbsp vegan butter replacement (or coconut oil--although it won't be as rich)
2 cups leeks, sliced
2 cups green cabbage, sliced and chopped into bite-sized pieces
2 cups kale (Tuscan/lacinato kale preferred), de-stemmed, sliced and chopped into bite-sized pieces
4 cups peeled and diced Russet potatoes, diced
6 cups light vegetable or non-chicken stock
2 bay leaves
2 teaspoons sea salt, or to taste--depending on broth used
1/4 teaspoon ground white pepper, or to taste
1/3 cup unsweetened coconut creamer, other nondairy creamer or coconut milk
4 green onions, thinly sliced

Heat oil or butter replacement in a large heavy soup pot or dutch oven over medium heat. Add leeks and cabbage and toss, so they are coated with the butter/oil. Lower heat to low, cover and cook about 10 minutes until leeks and cabbage are softened. 

Add the potatoes, broth, bay leaves, and 1 1/2 teaspoons sea salt and bring to a simmer. Reduce heat and keeping the soup at a simmer, cook until potatoes are soft and close to falling apart, about 15 minutes. (Optional Step: Before I put the kale in, I took out about 2 cups of the soup and puréed it in the blender, then added it back in with my kale.)  Add kale and cook another 5-10 minutes until kale has wilted to your liking. 

Remove soup from heat, stir in coconut creamer, 1/2 tsp salt, pepper, and green onion. Taste for seasoning and add additional salt as needed.

Notes/Results: Yum! This is a wonderful and satisfying bowl of soup. Rich and creamy and great flavor. If you aren't a fan of plan kale or cabbage, this soup is a good way to sneak them into your day as the potatoes and the sweetness of the leeks temper the slight bitterness they can have. The changes I made to keep it dairy free worked without sacrificing the flavor and puréeing some of the soup before adding the kale really adds to the creaminess, so I highly recommend it. With a busy week ahead, I am happy to have this soup to reheat for lunches and dinners. I would make this again. 

Haven't tried colcannon before and want to start there? 
Try Diana Henry's Cabbage (+ Kale) and Leek Colcannon (I left the butter in this one.) 

I did a slow and quiet reboot of Souper (Soup, Salad & Sammies) Sundays, back after a long hiatus with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and a recap of some of the entries the following week. (If you are not familiar with Souper Sundays, you can read about of the origins of it here.)

 
Last week Tina from Squirrel Head Manor shared her hearty Slow Cooker Split Pea Soup saying, "Brilliant soup, this is lovely in color and fabulously delicious. Lots of flavor, super easy. The slow cooker did all the work except the chopping. I am happy about all of it." Split pea soup always makes me happy too! ;-)

 If you have a soup, salad or sandwich to share, I'd love it if you would join in this week's linkup:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month but we'll take older posts too if you go back, mention Souper Sundays, and add a link to your post--see below) on the picture link for the current week and leave a comment below.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

An InLinkz Link-up

Happy Sunday!
 

Mushroom Tacos with Onions and Garlic from Rick Bayless and Some Favorite Rick Bayless Recipes

What I like most about Rick Bayless is his diversity of (mostly) Mexican food recipes. If you want something quick and simple from the pantry, he has it, or if you are looking to "geek out" with a more authentic and detailed recipe, he has that too. His cookbooks always teach me something about the ingredients, the food and the culture. 

This week we are featuring Chef Bayless at our Monthly Featured Chef Event at I Heart Cooking Clubs. It's our chance to go back in time and as a group, cook the recipes of one of our previously featured chefs.

I needed a quick and easy recipe for this week and found it in Rick Bayless's Mushroom Tacos with Onions and Garlic from his website. 

I made a few small changes to make them vegan and to add some flavor as the optional epazote, with it's strong herbal taste, is not easy to find here. My changes are in red below.  

Mushroom Tacos with Onions and Garlic (Hongos Guisados)
Slightly Adapted from RickBayless.com
(Makes About 1 1/2 cups filling for 4 to 6 tacos)

12 oz fresh mushrooms, washed and chopped into 1/2 -inch pieces
1/2 medium white onion, diced
1 or 2 fresh green chiles (roughly 2 serranos or 1 jalapeño), stemmed, seeded & finely chopped
2/3 cup chicken stock or water (I used mushroom stock)
1/2 small lime, juiced
1 Tbsp lard, bacon drippings or vegetable oil (I used coconut oil)
1 large ripe tomato, roasted or boiled, cored, peeled and roughly chopped or 3/4 of a 15-ounce can tomatoes, drained and roughly chopped
2 garlic cloves, peeled and roughly chopped (I used 4 cloves)
1 1/2 Tbsp epazote, chopped (optional) (I used 1 tsp dried Mexican oregano + 2 Tbsp fresh cilantro)
salt, about 1/2 tsp (depending on the saltiness of the broth)
(I added corn tortillas, sliced avocado, extra cilantro and lime juice to serve)

Place the mushrooms, onion, chile, broth or water, lime juice and lard or other fat in a medium-size saucepan. Bring to a boil over medium-high heat, cover and cook 3 minutes. Uncover and cook until all the liquid has evaporated and the mushrooms begin to fry in the fat. (Note: I added the dried oregano and onions to the pan and let them cook for about 5 minutes in the coconut oil before adding the rest of the ingredients.) 

While the mushrooms are cooking, puree the tomato with the garlic in a blender or food processor. When the mushrooms begin to fry, add the tomato mixture and optional epazote (I added the fresh cilantro) and cook until the liquid has reduced and the mixture is thick, about 5 minutes. Season with salt (usually 1/2 teaspoon, depending on the saltiness of the broth) and scrap into a serving bowl. Serve with tortillas on the side for making tacos.

Notes/Results: I was really happy with the flavor of these tacos and how well they satisfied. Sometimes mushrooms can lack flavor--especially white mushrooms--which I used here because they were cheaper. I think the extra garlic, plus the oregano and cilantro really enhanced the flavor when you don't have epazote available. Since I wanted to make these vegan, I used avocado to get that creamy factor that cheese would bring. However, if you aren't concerned with them being vegan, I think they would be incredible garnished with some Cotija or goat cheese. Bayless notes that this dish works well as a side dish--just skip the tortillas. I also think it would be great over rice. These tacos go together pretty quickly and easily, making them good for a weeknight meal. I would make them again.

Because it's always fun (and hunger-inducing) to go back and savor food memories, here are some favorite dishes I have cooked with Rick Bayless. These are the recipes I made again or thought of long after they were finished. 

Chipotle Cream Shrimp Tacos (Camarones Enchipotlados) from RickBayless.com. (Some of the best shrimp tacos I have ever had or made!)

 
Classic Mexican Rice Pudding with Cinnamon and Dried Fruit (Arroz con Leche Clásico) from Mexico One Plate at a Time. (I am a rice pudding lover and this version with its Mexican raw sugar syrup, orange and dried fruit was fabulous. I used brown rice which gave it a great chewiness.)

Zucchini with Roasted Peppers, Corn, and (Cashew) Cream from Authentic Mexican. (One of those deceptive dishes that I thought would be decent but turned out to be delicious. I used cashew cream to make it dairy-free and extra corn.)

(Opah & Ahi) Ceviche Salad with Avocado, Cilantro and Green Chile from Mexican Everyday. (I had to include a ceviche in the mix and this one is so creamy and flavorful, it was a great use for local fish.)

 Mexican-Style Sweet Roasted Garlic Soup (Sopa de Ajo Estilo Mexicano) from Rick Bayless's Mexican Kitchen. (I cooked several soups with Rick Bayless and this one was a favorite for its creaminess and garlicky flavor. I made a vegan version replacing the eggs and cheese with cashew cream.)

 

Jamaica Flower Sangria with Cointreau (Sangria al Jamaica) from Fiesta at Rick's. 
(If you need a drink to wash down all of the above recipes, you can't go wrong with this sangria--it's a great balance of tart and sweet.)
 

There you have it! It was tough to just choose six recipes. You can see other Rick Bayless dishes I made by clicking on the 'Rick Bayless' label on my side bar.

 
You can find out what Rick Bayless dishes our participants made for this week's IHCC Monthly Featured Chef Event by checking out the picture links on the post.
 

The Book Tour Stops Here: A Review of "Beneath Still Waters" by Cynthia A. Graham, Served with Fried Catfish and Zippy Dipping Sauce

On today's TLC Book Store stop we have a review of the first in a Southern historical mystery series, Beneath Still Waters by Cynthia A. Graham. Along with my review of this short book that packs an amazing amount of story and character development in a little over two hundred pages, I'm serving up some Fried Catfish with Zippy Dipping Sauce inspired by my reading.  

Publisher's Blurb

The swamps and bayous around Cherokee Crossing, Arkansas have always been dark and mysterious, but on this summer day two boys stumble across the remains of a baby girl, headless and badly decomposed. Hick Blackburn, a reluctant sheriff with a troubled past is called to the scene. With nothing to go on except the baby’s race and sex, the task of discovering who she is and how she died challenges all of Hick’s investigative skills. But Hick faces a deeper challenge. The vision of the infant has left him shattered, a reminder of a war crime he has tried to lock away, a crime that has begun to eat away at the edges of his life, destroying him one relationship at a time.

With the aid of his deputies, Hick will begin to piece together his investigation, an investigation that will lead him to question everything. As he is forced to examine the town he grew up in, he will come to terms with the notion that within each of us lays the propensity for both good and evil. His investigation will turn up lies and ignorance, scandal and deceit, and the lengths a mother will go in order to hide her shame.

Paperback: 224 pages

Publisher: Blank Slate Press (March 31, 2015)

My Review: I had my doubts about just how much I would get into this story and characters and how just much story would actually get told based on the short length, but Beneath Still Waters pulled me right into the mystery and the characters. Our lead is Andrew (Hickory or Hick) Blackburn, recently returned WWII soldier and recently appointed sheriff of his community. Hick is young, deeply troubled by his wartime experience in Belgium, and facing criticism--particularly from the town newspaperman about his capabilities. He's also still pining away for diner waitress Maggie, even though he was the one to break their engagement after his return from overseas. I quickly grew attached to Hick and wanted to follow him around--feeding and hydrating him, making him cut down on the caffeine, and slapping the countless cigarettes out of his hand. His issues and his focus on the crime, along with the obvious PSTD, made him seem constantly on the edge. Hick's relationship with his family--mother, sister Pam, and brother-in-law and deputy Adam are strong. I particularly liked Adam who at close to three decades older than Hick, operates as an older brother as well as his right hand man--and manages to do both well. Adam and Dr. Jake Prescott, the town physician and coroner, along with another deputy, Wash, are Hick's crime solving team. 

Beneath Still Waters has a pretty horrific crime attached to it--the finding of the body of an infant girl, badly decomposed and headless. It's no wonder that it has Hick and the town reeling as they try to figure out who in the small Southern community of Cherokee Crossing, Arkansas delivered her and then who murdered her and why. Although the WWII era setting is well done and feels authentic, it doesn't overwhelm the story and I felt as if it could be set in any time period. Author Graham paints a vivid portrayal of this tiny poverty-stricken town and its citizens, which made me guess and constantly second guess who the guilty were. The answers and the twists getting there were absorbing and I sped through this book. Luckily, I was able to download an ARC of the sequel, Behind Every Door on NetGalley, and have made a trip back to Cherokee Crossing. So far, it's as good as the first and makes me hope there are more Hick Blackburn books in the future. Mystery, crime, and police procedural fans should like this one, as well as those who like historical fiction and mystery. 

Author Notes: Cynthia A. Graham has a B.A. in English from the Pierre Laclede Honors College at the University of Missouri in St. Louis. She was the winner of several writing awards during her academic career and her short stories have appeared in both university and national literary publications. Cynthia is a member of the Historical Novel Society, the St. Louis Writer’s Guild, the Missouri Writer’s Guild, and Sisters In Crime. Beneath Still Waters is her first novel.

Food Inspiration:

I won't lie, this was a tough book to come up with a specific dish for due to its focus on the mystery as well as its hero's habit of going days with no food. There were just not a lot of food mentions beyond coffee (unless you count cigarettes as a food), just a few diner meals and dinners--eggs and grits, pancakes and bacon, a burger with slaw, fries and apple pie, fried chicken, and Hick's sister's oatmeal and raisin cookies. 

Not eating meat or poultry and not feeling like baking, I found my inspiration in fishing.

Although Jenny Slough (a swampy lake) was a crime scene in the book, it was also a place where teenagers came to park and people came to fish. Dr. Prescott tells Hick: "Your daddy and I spent hours out here. Some of my best memories  are coming out with a frying pan, cornmeal, and some onions. We had us some times when we were young." 

I decided to focus on the happy memories of the place and to make a Southern-feeling  Fried Catfish. I did make a couple of changes based on what I had (a fish coating including yellow cornmeal) instead of cornmeal and for my onion, using green onions in the hybrid tarter sauce/remoulade I made to go with my fish. After all, if you are going to splurge some calories on fried fish, you might as well enjoy a creamy sauce with it. ;-)

Zippy Tarter/Remoulade Sauce
By Deb, Kahakai Kitchen
(Makes about 1/2 Cup)

1 green onion, white and green parts, finely diced
2 Tbsp dill pickle relish (or chopped dill pickle)
1 Tbsp capers + 2 tsps caper brine
1 Tbsp of your favorite hot sauce, or to taste
1/2 Tbsp Creole mustard, or other grainy mustard
1 Tbsp fresh dill, finely chopped
1/2 mayonnaise or Greek yogurt (I used Just Mayo vegan mayo)
salt and black pepper to taste

Place all ingredients into a small bowl and mix thoroughly. Let chill in fridge for an hour or two for flavors to blend. Serve with fried fish or shrimp. 

Notes/Results: I don't fry a lot of foods because I like to eat mostly healthy and I suppose I could have "oven-fried" this fish, but I wanted to keep it more authentic to the mention in the book. And, there is something to be said for a piece of freshly fried catfish, the crispiness of the coating giving way to the tender flaky fish within. Add the creamy, tangy, zippy sauce and it is pretty much heaven on earth. Definitely splurge-worthy on occasion. I would happily make it again.

I will be sharing this book review and food pairing with Beth Fish Reads: Weekend Cooking Event, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post.

Note: A review copy of "Beneath Still Waters" was provided to me by the publisher and TLC Book Tours in return for a fair and honest review. I was not compensated for this review and as always my thoughts and opinions are my own.

You can see the stops for the rest of this Book Tour and what other reviewers thought about the book here.

 
 

Mung Bean Dal: Simple and Nourishing for Souper Sundays

I have been craving dal lately--split lentils or pulses, cooked with spices until thick and soupy, warm and nourishing. I pinned this simple Mung Bean Dahl a while back. 2016 is "The Year of the Pulse" and split mung bean are a good reason why these foods are such a health focus. They are quick cooking and powerhouses of fiber and protein. One cup has about 150 calories, with less than a gram of fat, 14 grams on non-animal protein and 15 grams of fiber. Mung beans are also rich in potassium, calcium, folate and B-vitamins. Not too shabby!

Goop says, "This is Surya Spa’s everyday Mung Bean Dal—high in protein, low in calories, and particularly easy to digest and absorb, it makes a perfect detox meal. Mung bean dal cleans the liver, gall bladder, and vascular system of what Ayurveda calls ama, or undigested toxins. Highly satisfying and superb for weight loss, combine this delicious dal with brown rice and some extra vegetables."

Mung Bean Dal
Slightly Adapted from Surya Spa via Goop
(Serves 4)

1 Tbsp coconut oil
(I added 1/2 sweet onion)
1/4 tsp cumin seeds
1/4 tsp fennel seeds
1/4 tsp ground turmeric
1/4 tsp ground coriander
2 Tbsp chopped cilantro
1 cup organic yellow split mung bean dal (or organic yellow split lentils)
3 cups water
1/4 tsp salt + more to taste
(I added about 1 Tbsp fresh lemon juice)

Heat coconut oil in a large saucepan or dutch oven over medium heat. Add spices and cook for one minute, or until fragrant. Add cilantro, sauté another 30 seconds, then add lentils, water, and the ¼ teaspoon of salt.

Bring the mixture up to a boil, boil for five minutes, then turn heat to very low and cover with the lid, leaving it slightly ajar.
Simmer over very low heat for 20 minutes, or until lentils are tender. Season to taste with salt if desired.

Notes/Results: This is a simple and mild dal, but the flavors of the spices come through and give it good, well-rounded flavor. I did add half of a sweet onion because I needed to use it and like the extra flavor it adds. I also squeezed in some lemon juice as I like a pop of bright acidity in my lentil soups and dals. You could use this same preparation with red lentils, or if you have more time to cook, green or brown. It's great that you can toss this together and have it on the table in less than 30 minutes and it only gets better the next day--making it an easy and healthy lunch or dinner option. I will make it again. 

Thanks to those who joined in last week for Souper (Soup, Salad & Sammies) Sundays second week. I have started it back--slowly with a new format of a picture link each week where anyone interested can post their soups, salads or sandwiches and a recap of some of the entries the following week. If you are not familiar with Souper Sundays, you can read about of the origins of it here. 

Here are two fabulous dishes shared last week:

Tina from Squirrel Head Manor shares Jamie Oliver's warming Corn Chowder saying, "It’s an easy one and all fresh ingredients. Couldn’t ask for more than that! Perfect for veggie lovers and this awful weather we've been having."

Joyce of Kitchen Flavors brings Ellie Krieger's Wheat Berry Salad with Lemon-Cumin Grilled Chicken and says, "This salad is so healthy and nutritious, packed with vitamins and fibres from the ingredients that makes this salad."

If you have a soup, salad or sandwich to share, join in this week's linkup:

• Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month) on the picture link below for the current week and leave a comment below.

On your entry post (on your blog):

• please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
• you are welcome to add the wonderful Souper Sundays logo (created by Ivy at Kopiaste) to your post and/or blog (optional).

Linkups will be open until midnight (PST) Saturday each week. 

An InLinkz Link-up

Happy Sunday!
 

Ellie Krieger's Tropical Fruit and Nut Smoothie Bowl with Chia Seeds

Time for a weekend smoothie bowl--satisfying, pretty to look at and full of tropical fruit and flavors. This is Ellie Krieger's Tropical Fruit and Nut Smoothie Bowl. 

Toppings are my favorite part of a smoothie bowl and this one is piled high with apple banana, mango, kiwi, coconut chips, toasted macadamia nuts, and chia seeds. Speaking of chia seeds, they date back to early Aztec and Mayan cultures and were thought to increase energy and stamina. Ellie says that nutritionally, "They are the highest plant source of omega-3s and fiber and they are rich in protein and antioxidants. Almost all of the fiber in chia seeds is the soluble type, like that found in oatmeal, which is why they gel when mixed with liquid. Besides making them useful in recipes, that gel-able fiber is credited for chia’s ability to help control hunger, manage blood sugar levels and prevent heart disease. While further research still needs to be done to fully support these claims, there are plenty of healthy reasons to enjoy chia. With only 55 calories in each tablespoon plus 2g of protein and 6g of fiber, they are certainly worth a try."

This is my second Ellie Krieger smoothie bowl recipe--the first being her Cherry Berry Smoothie Bowl. 

Besides having a tropical feel, this one is a little different as it has cashews in the smoothie along with the coconut milk, which give it added protein and healthy fats.

Tropical Fruit and Nut Smoothie Bowl with Chia Seeds
Adapted from Ellie Krieger via TodayFood
(Serves 2-4)

1/2 cup raw cashews
1 heaping Tbsp peeled, fresh chopped ginger root (one 1-inch piece) (I used about 1 1/2 Tbsps)
1 1/2 cups unsweetened coconut milk, plus more as needed
2 cups frozen cubed mango
1 frozen very ripe banana
pinch ground nutmeg (I used cinnamon)
 
Toppings I Used:
apple banana 
kiwi
mango
coconut flakes
chopped toasted macadamia nuts
chia seeds

Place the cashews, ginger and coconut milk into a blender and blend until as smooth as possible. Add the mango, banana and nutmeg and blend until smooth. Add additional coconut milk by the tablespoonful as needed. You may need to stop the blender to stir with a spatula a couple of times, depending on the power of your blender. 

Divide the smoothie mixture among serving bowls, then top with various toppings. 

Ellie's Suggested Toppings: shredded coconut, chopped cashews, granola, chia seeds, chopped dates, sliced fresh banana, cubed mango, papaya, pineapple or kiwi.

Notes/Results: The mango flavor comes through with a nice pop of ginger--I added extra because I love ginger. With the healthy fats, this is a filling bowl, even divided into fourths as Ellie suggests. I like to put a layer of fruit in the bottom of my smoothie bowl, layer the smoothie on top, then sprinkle the toppings on. That way you get a little topping in every bite--which makes for a happy breakfast bowl. ;-) The Cherry Berry Smoothie Bowl is probably still my favorite--I love the cherry flavor, but this one was still really good. I would make it again. 

It's Ancient Grains week at I Heart Cooking Clubs where we are making Ellie Krieger dishes with any ancient grains like quinoa, kamut, farro, barley, spelt, chia seeds, etc. You can see what grains everyone used and what they made by following the picture links on the post.