Colcannon-Irish Potatoes

Serves: 4 to 6

Materials:

• Large pot
• Skillet
• Oven
• Potato masher
• Measuring cup
• Measuring spoons
• Knife
• Cutting board
• Colander
• Vegetable peeler

 Ingredients:

• 8 yukon gold, unpeeled and cut into large chunks
• Salt (to taste)
• Black pepper (to taste)
• 5 Tbs unsalted butter
• 5 Tbs olive oil
• 3 cups spinach, chopped
• 3 green onions, sliced
• 1 cup milk

 Directions:

• Peel and chop the potatoes. Place the potatoes in a medium pot and cover with cold water to at least one inch above the potatoes. Add in two tablespoons of salt and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork tender. Drain in a colander
• While the potatoes are cooking, prepare the spinach and green onions. Melt the butter in a large skillet and add in the greens. Cook for 3-4 minutes. Add in the green onions and cook for an additional minute.
• Mash the potatoes with a potato masher. Add in the milk and stir until combined. Finally, stir in the cooked greens and green onions. Add salt and pepper to taste and serve warm.

Chef’s Notes:

• For Dairy-free, substitute the milk with the reserved potato starch water from the potato boiling process or use a preferred dairy alternative milk. Omit the butter and use 5 Tbs of olive oil.
• Russet potatoes can be used instead of Yukon golds, for a more traditional version of colcannon
• Kale and cabbage can be used in place of spinach or all three can be used together to increase vegetable intake.
• Colcannon is a mixture of cooked and shredded cabbage and mashed potatoes. The word colcannon is derived from the Gaelic term cal ceannann, which means “white-headed cabbage” — the vegetable most commonly mixed with potatoes in this dish.

Nutrition Facts:

218 Calories 4g Fat 41g Carbs 6g Protein

 

 

Air Fryer Carrot Fries

Prep time: 10 MINUTES
Cook time: 20 MINUTES
Total time: 30 MINUTES

Ingredients:

• 3-4 Carrots
• 1 Tbsp Olive Oil
• 1 clove Garlic, crushed
• 2 Tbsp Reduced Fat Grated Parmesan
• 1/4 tsp Crushed Red Pepper, optional
• 1 pinch Freshly Cracked Black Pepper, optional

Directions:

Add the crushed garlic to the olive and stir well. (To crush the garlic, peel and chop a clove. Then sprinkle a bit of kosher salt on top, press the flat of your knife down firmly, and drag the garlic across the cutting board. This should create a thick paste.)

Wash and dry the carrots. Remove the tops and cut them in half. Then cut each half in two to create flat surfaces. You should be able to cut 3 strips from the larger end and 2 strips from the smaller end.

Toss the carrot fries in the olive oil and garlic mixture.

Mix the parmesan with the red and black pepper. Sprinkle half the mixture over the coated carrot fries. Toss and repeat with the remaining parmesan mixture.

Add the carrot fries to an air fryer basket or on a baking sheet in an even layer.

Air fry at 350 for 16-20 minutes, shaking halfway through for crispier carrot fries. (If you’re baking, bake for a similar time and temp.) Make sure check on the fries halfway through the process.

Top with freshly chopped parsley or parsley flakes and enjoy!

Chef Notes:

Using half the oil still makes crispy carrot fries but loses some seasoning adherence. I wouldn’t recommend the cooking spray only version as you lose both crunchiness and flavor.

If you’re sensitive to spice, omit the red and black pepper.

You could try using nutritional yeast as a dairy free parmesan substitute.

If you don’t have garlic on hand, you can try adding a pinch or two of garlic powder to the parmesan mixture.

Nutritional Facts:

Calories: 101kcal | Carbohydrates: 9g | Fat: 7g | Saturated Fat: 1g | Sodium: 652mg | Potassium: 292mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15480IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 0.5mg

Chocolate Candied Orange Peels

PREP TIME: 10 mins COOK TIME: 45 mins INACTIVE TIME: 24 hrs. TOTAL TIME: 8 hrs.to 24 hrs. 55 mins

SERVINGS: 18 servings (approximately 3 cups)

INGREDIENTS:

• 3 oranges, recommend organic
• 2 cups water
• 1 cup sugar, plus more for coating
• 1 to 2 cups chocolate

Directions:

1. Gently wash the outside of the oranges under the faucet with a vegetable brush.
2. Use a knife to slice off a very small amount on the top and bottom of the orange, then score the orange through the peel to the pith (without cutting through the orange), making 4 cuts lengthwise.
3. Carefully remove each section of orange peel, then slice into 1/4-inch wide strips.
4. Add the orange peel strips to a pot and cover with about an inch of water. Bring this to a boil, then drain over a colander and repeat once more.
5. Add the orange peel strips back to the pot along with 2 cups of water and 1 cup of sugar. Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for about 30-35 minutes. The orange peels should be slightly translucent and most of the simple syrup will have evaporated. Turn off the heat and let the orange peel cool in the remaining sugar for 5 minutes.
6. Use tongs to remove the orange peel to a drying rack set over parchment paper. Let the orange peel dry for at least 8 hours, preferably 24 hours.
7. Coat the orange peel in additional granulated sugar and dip them in chocolate and cool.
8. Enjoy immediately or store in an airtight container in the fridge.

Chef’s Tips:

Other citrus fruits scraps such as lemons and limes can be used for this recipe too.

Do not skip the double boil in step 4, this gets rid of the bitterness.

Use the peelings leftover from your orange peels or other citrus fruits after to make a smaller batch.

Nutrition:

SERVING: 4pieces (without chocolate), CALORIES: 86.8kcal, CARBS: 22.4g, PROTEIN: 0.3g, SODIUM: 0.9mg, FIBER: 2.4g, SUGAR: 19g

Pumpkin Cheesecake

Serve 12

Ingredients:

For the Crust:

• 12 tablespoons unsalted butter, melted
• 2 1/2 cups graham cracker crumbs
• 1/4 cups sugar
• Salt

For the Filling:

• 24 oz cream cheese softened to room temperature
• 3/4 cup brown sugar packed
• 1/2 cup sugar
• 1/3 cup sour cream
• 1 1/2 teaspoon vanilla extract
• 1 cup pumpkin puree*
• 2 1/2 teaspoons pumpkin pie spice
• 3 eggs room temperature

Directions:

Preheat oven to 350F (175C)

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (Beat on medium-speed about 1-2 minutes, scraping down side occasionally).

Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.

Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.

Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).

Spread cheesecake batter evenly over prepared crust.

Transfer to oven and bake on 350F for 40 minutes or until center of cheesecake is set and bounces back to the touch.

Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.