St. Patricks Day

St. Patrick’s crafts and food.

Bacon and Kale Potato Soup

~ lindy

 

Bacon and Kale Potato Soup Crock-pot Style

First Option:  I cooked the potatoes, carrots in water filed stock pot on medium heat boiled until slightly tender and drain off water.
 
Then in a sauté pan on medium heat sauté the onions 1-2 minutes and adding the garlic the last minute.  Then add the kale to the sautéed onions and garlic, warm until barely wilting, combine with all the rest of the soup ingredients.  Now pour all the soup ingredients in a crock-pot with liner added using a twist tie to close.  Place liner with soup ingredients in a sealable plastic container with lid and refrigerated overnight until the ready to heat and serve. (When ready place crock-pot liner with soup into the crock-pot and cook on low for 2-3 hours.)  
 
*Note that you can place and cook all of the ingredients in a crock pot at once on low for 6 hours.

Second Option:  Add 1/2 cup chopped, sautéed green cabbage and 1 washed, cleaned Leek, chopped for a more Irish type soup.
*4 medium Russets Potatoes, diced (We used Yukon Gold and Red Pontiac Potatoes)
*4 Celery Stalks, diced
*4 medium Carrots, diced
*2 cups chopped Kale, wilted
*1/2 Onion, minced
*2 Cloves Garlic, minced or pressed
*12 pieces cooked Bacon, chopped
*32 ounces Chicken Broth, more if needed
*Sea Salt and Ground Pepper
*1/2 cup Whipping Cream OR (1 cup 1 percent Milk and using a emulsion blender, blend 1 heaping cup cooked potato soup mixture and re-added  to soup as thickener)
Toppings/garnish
*Freshly grated Monterey Jack, Pepper Jack, Cheddar Cheese or cheese of choice
*Chopped Green Onions
In a crock-pot with liner, set on low, add all the above ingredients and cook 6 hours or until potatoes are tender or (See the above for first option for cooking the vegetables before putting in crock-pot.)
   

    

 
 
Enjoy!
Lindy

 

 

Reuben Millet Sandwich

~ lindy

  

 

I wanted to share some of the recipes from our St. Patrick’s Day Dinner below will be links to more recipes from our dinner that I will be posting in the next week.  These recipes can be made for any occasion.

Reuben Millet Sandwich

*3 Pounds Corned Beef Brisket with season packet, rinsed (fresh or frozen, frozen will just take longer to cook)
*4 stalks  Celery, chopped
*3 Carrots, chopped
*2 Onions, chopped
*1 large Bay leaf or 2 medium
*1 tablespoon Black Peppercorns
*12 ounces Apple Beer
*25.4 ounces Sparkling Apple Cider or Apple Beer
*1 can of Sauerkraut, warmed season as desired
* 1 loaf of Millet bread, slice in thickness desired, (Rye Bread if desired)
* Butter or Olive Oil (for toasting or grilling the bread)
*Swiss Cheese slices or cheese desired
 *
This corned beef brisket recipe I like to make the night before and slice the brisket the next day and reheat in the crock pot on warm until ready to eat.
*
In a crock pot (with liner for easy clean-up) add the celery, carrots and onions.  Then place rinsed Corned Beef Brisket on the mirepoix/vegetables , pour over the Apple beer and sparkling apple cider add bay leaf/leaves, black peppercorns around the sides of the brisket.  Top the brisket with the seasonings from the packet that comes with the brisket.
 *
Cook for 6-8 hours on high if brisket is frozen and 8-9 hours on low for fresh brisket.  (You want the brisket very tender so cook as long as needed.)
*
After the brisket is cooked, allow cooling and slice or refrigerate overnight in slow cooker liner with vegetables.  (this allows for thin slicing of the corned beef and helps marinate more of
the flavors.
*
To make the sandwich is like making a grilled cheese sandwich:  Butter one side of each bread slice, buttered side down on a heated griddle on medium heat and toast bread.  Top
bread slices with Swiss cheese, corned beef slices and sauerkraut, making a hot toasted sandwich.
*
   

      

 

        

 

 

 

 

 

 

 
 

  

Enjoy!

 

Lindy