Red Potato Colcannon with Some Bread Pudding!

RECIPE #1: Healthier Bread Pudding

Ingredients:

  1. 6 slices day-old whole wheat  bread

  2. 1/2 cup raisins (optional)

  3. 1 large apple, peeled and chopped

  4. 2 tablespoons butter, melted

  5. 4 eggs, beaten

  6. 2 cups low-fat milk

  7. 1/2 cup white sugar  (I’m going to try organic coconut sugar!  They have it at Zehrs in the organic section!)

  8. 1 teaspoon ground cinnamon

  9. 1 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.

  3. Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.

  4. Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.

  5. Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

Recipe #2 -Red Potato Colcannon

Ingredients:

Photo
  1. 1 pound small red potatoes, scrubbed and cut in half

  2. 1 tablespoon butter

  3. 1/2 cup onion, thinly sliced

  4. 6 cups green cabbage,  thinly sliced (about 1/2 head)

  5. 1 cup low-fat milk

  6. 1 teaspoon(s) salt

  7. 1/4 teaspoon white pepper

Directions:

  1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

  2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

  3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

CHEERS!