a wee bit Irish with potatoes, cabbage, mustard and a twist


Indeed I’ve got a wee bit of Irish heritage. Of course cooking a big pot of food to share is a fine thing to do, for a gathering of friends at St Patrick’s Day or any other time…

ingredients:

  • 4-5 medium sized red potatoes, cut into chunky cubes
  • 1/2-1 head green cabbage, chopped into 1/4″ ribbons
  • 1 yellow pepper, chopped
  • 12 oz tempeh, cubed
  • 1 medium yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1-2 t black mustard seeds
  • 1 c walnuts
  • 1 c or so fresh cranberries

instructions:

Saute cubed tempeh in a large heavy bottom frying pan in 2 T olive oil until lightly browned and crispy outside but still moist inside. Set aside in a large serving bowl with lid. Add another 1-2 T olive oil to the pan, add the mustard seeds, then as they begin popping add the red potatoes, onion and garlic to saute until lightly browned; then add 1-2 T water, cover and steam on reduced heat until the red potatoes are soft but not mushy. Set aside with the tempeh. In the same frying pan over medium heat, saute the chopped green cabbage and yellow pepper for about 3 minutes, only until it brightens and softens just a wee bit. Add these to the other ingredients in the serving dish, mix all together well. When ready to serve, heat the 1 c fresh cranberries in just a little water in the microwave briefly or over low heat on the stovetop, only until they brighten and soften just a bit, slightly warmed. Serve these and walnuts generously as garnish. This will keep covered in the refrigerator well for a day or two, although likely there will be no leftovers.

Cooking the cabbage a bit reduces its goitrogenic factor when serving this to those who have low thyroid function. The tempeh and walnuts increase the protein sufficiently for vegetarians making this a “one pot” meal. I buy and freeze cranberries when they are plentiful and on sale during the holidays, then pull them out of the freezer for recipes such as this, to add a pop of tangy flavor and vitamin C.

black-eyed pea salad


ingredients:

  • 1 1/2 cups dried black-eyed peas, well rinsed
  • 1 T plus 1 t whole-grain or Dijon mustard
  • 1 red onion, diced
  • 1 red pepper, diced
  • 2 stalks celery, chopped
  • 3/4 c parsley, chopped
  • 1/4 c olive oil
  • 1/4 c balsamic vinegar
  • 1/2-1 lemon, freshly squeezed juice with pulp
  • scant 1/2 t sea salt
  • lemon pepper and black pepper to taste

instructions:
Carefully inspect dried peas, discard any stones or misfits, then rinse well. Place dried peas in a large pot, cover with water and let soak to soften for 1-4 hours. Rinse well. Cover generously with fresh water and bring to a boil. Reduce heat and simmer until soft but not mushy, about 30 min-1 hour. Drain. Rinse to cool and drain again.

In a large bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add in the diced vegetables, stir well. Add the drained cooked black-eyed peas and toss to combine all well. Add pepper to taste. (I’ve modified this recipe based on one of Tricia Butler’s, Sassafras Catering.)

Tastes great cold on a hot summer night or hot as the weather turns colder. Makes a full meal served over quinoa with a green salad. Or enjoy on a cool fall night as a side dish with carrot ginger soup and toasted rye bread served with hummus.