Colcannon is a traditional Irish dish made of mashed potatoes with cabbage or kale, milk or cream, and often leeks or green onions. There are endless variations of this cozy, rustic, and comforting side dish, and it is a great accompaniment to ham, bacon or sausage. In the recipe below, creamy mashed potatoes are mixed with shredded cooked cabbage, sliced green onions, salt and pepper, and a pinch of nutmeg. A square of butter goes in the center of the bowl to melt, infusing the potatoes with even more comfort and flavor.
Tender asparagus, thinly sliced baby potatoes, minced garlic, and Parmesan cheese on top of naan flatbread creates a quick, light meal or tasty appetizers. Naan bread is endlessly versatile and can be the base for so many different types of flatbread pizzas. This asparagus potato naan recipe features delicious, tender vegetables, and can be on your table in about 20 minutes.
Potatoes and asparagus are not only in season right now, but they are also a great combination. If you have never tried potatoes on flatbread, you should give it a try. The creaminess of cooked potatoes with melted cheese, all on top of a warm flatbread–it is delicious, especially when the tender-fresh crunch of asparagus is added. While at first the thought of pairing of potatoes and flatbread may sound like a carb overload, it really isn’t in this case, since the naan flatbread is thin and the layer of potatoes is also thin.
This is a great summer meal when you are in a hurry and need to make something nourishing, or if you have guests over and want to serve them some fun, seasonal appetizers, out on the porch or deck, with a cold beverage and great conversation. Can you tell I am wanting to invite some people over for dinner soon? I am. It has been a hectic spring, and we haven’t had much time to relax over our food and drinks. Now the kids are out of school (as of today!) and their sports schedules are in somewhat of a lull for a month or so. Our evenings and weekends are opening up. It’s time to slow down and linger outside, letting conversations develop and quiet moments blossom.
It’s time to enjoy nature, including asparagus and potatoes, and soon the cherries and wild black raspberries growing right in our yard. I just made the first strawberry shortcake of the season last night, and the strawberries were so fresh! Savoring the fruits and vegetables that are in season helps me feel like I am in the moment and experiencing life as it is unfolding. Every last day of school since my kids have started school, I have felt emotional and bittersweet. One era is ending as another is beginning. Sometimes it can be hard to let things go, and sometimes we can’t wait to move on. As I cannot believe how fast they are growing and sometimes want to slow time down, my kids are excited to move on to the next phase. Time passes regardless of how quickly or slowly we want it to go. I hope you all have a wonderful weekend! This week’s Fiesta Friday is co-hosted by Lindy @ Love in the Kitchen and Liz @ spades, spatulas & spoons.
2 naan flatbreads (about 250 g or 8.8 oz in a package of 2)
about 1 cup of Parmesan cheese (other cheese can be used, if desired)
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper, and place the naan pieces on top of the parchment paper.
Wash the potatoes and asparagus. Slice the potatoes very thinly. Snap the tough ends off of the asparagus stalks and then chop the stalks into small pieces. In a large skillet, heat one tablespoon of the olive oil over medium-high heat. Add the sliced potatoes and toss gently for a couple of minutes, until the potatoes are just golden. Remove from heat.
Pour the remaining olive oil into a shallow bowl. Mince the garlic mix it in with the olive oil. Brush the naan pieces with olive oil/garlic (with the bubbly side of the naan facing up). Spread the potatoes in over the flatbread pieces in an even layer, then top with the chopped asparagus. Sprinkle the cheese on top of the vegetables. Place the baking sheet into your oven and bake at 400 degrees for about 10 minutes, or until the asparagus is tender and the cheese is melted.
Allow to cool slightly and slice into pieces. Enjoy!
This delicious soup cooks all day in your crockpot, and when you are ready for dinner, all you have to do is ladle it into some bowls and relax. Creamy potatoes and flavorful leeks, gently cooked all day with chicken and broth, combine to make a hearty soup that soothes and nourishes. It has been a cold spring here, and there aren’t many vegetables growing very quickly yet. But leeks are in season in early spring, and potatoes are so versatile that they are almost always in season. A warm soup tastes good at the end of the day, especially to those coming in from a chilly evening soccer practice or outdoor excursion.
I love a good leek and potato soup, but this time I wanted to add chicken to make the meal extra filling for my growing boy and my hungry husband. The mild flavor of chicken and chicken broth go great with the potatoes and leeks. At the end of the cooking time, I added milk instead of the traditional cream, to make it lighter, yet still creamy and silky. Leek and potato soup is usually pureed in a blender, but with the chicken, that is not such a good idea. However, I found that since the vegetables cooked all day in the crockpot, they were very tender and soft anyway. Topped with some fresh chives and salt and pepper, this meal is a keeper.
I have had my crockpot for many years, and I find it to be such a lifesaver during the times in our life when I am unable to be home making dinner at dinner time. This week has been that kind of a week, and this soup really hit the spot for my guys–with leftovers, we had it two nights in a row. If you need a quick crockpot soup to throw together in the morning so you can get out of a pinch in the evening, this is a delicious one!
The upside of a chilly spring is that the flowering trees and bushes seem to be suspended in slow motion. The lilacs are still blooming beautifully and the dogwoods and redbuds are still luscious. The grass and leaves are still a bright spring green. And the mosquitoes are not an issue yet!
My kids both had their band concert a couple of nights ago. There is something about listening to live music that is so invigorating and satisfying. It brings up all kinds of emotions and memories, and it brings people together. At the end of the concert, the combined high school and junior high bands played “Don’t Stop Believing” by Journey. Someone turned on the disco ball in the auditorium, and we in the audience sat there in the dark, with little twinkling lights swirling around us, listening to our kids play a song that was part of our own teenage years. For a few minutes we were suspended in time. When the concert ended and the lights came back on, I was not the only one with moist eyes. The band sounded so good! The kids played so well. Children grow so fast. Time flies. We are all in this together.
about 1 pound of potatoes (or approximately 4 medium potatoes or 8 smallish ones), washed and diced
2 medium-sized leeks, washed thoroughly and thinly sliced (just the white parts)
1 to 1 and 1/2 pounds of chicken breast (or 2-3 chicken breast halves)
6 cups of chicken broth
2-3 sprigs of fresh thyme
1 and 1/2 teaspoons of salt
1/4 teaspoon of pepper
1/2 cup of milk
chopped fresh chives for garnish
Place the potatoes, leeks, and chicken breast halves in the crockpot. Pour in the chicken broth. Make sure the broth covers the other ingredients. If you need to, add more broth. Add the salt, pepper, and thyme sprigs.
Set the temperature to the low setting and cook for 6-8 hours, or until the potatoes are tender and the chicken is done (no longer pink in the center). When the chicken is done, gently shred it with a fork and knife so it blends in with the soup.
Add the milk to the crockpot a half hour or a few minutes before you want to serve the soup. Add salt and pepper to taste. Ladle the soup into bowls and top with chopped fresh chives. Enjoy!