When I think of summer, my mind immediately turns to thoughts of fresh vegetables and fruit, farmer’s markets in full swing and hazy humid weather where all you want is something light and refreshing to eat. And who wants to cook in the kitchen when that time could be so much better spent outside enjoying the sun? Enter our Summer Strawberry Salad: quick, easy, nutritious and delicious. Plus there’s something about these classic salad ingredients that play so well together.

Ingredients

• Spring mix
• Strawberries
• Feta cheese
• Cashews
• Extra Virgin Olive Oil
• Balsamic vinegar

As the leaves fall and the temperature drops, the idea of a nice warm bowl of soup grows ever more enticing. Well, the Irish certainly love their soup and they make delicious varieties to be sure. Drop into any pub and they’ll have a soup of the day ready to go with fresh cut brown bread.

My cousins, in County Armagh, introduced me to homemade parsnip carrot soup and I was hooked. It may not solve all of your problems, but it certainly won’t hurt them either. Made with fresh, homemade chicken stock and vegetables, this is cast easily into a healthy lifestyle, so you can feel good about what you’re eating as well as getting the warmth to the body and soul that only soup can bring.

Ingredients (makes 6 servings)

Chicken stock (skip if using store bought, but expect more sodium)
Two chicken carcasses (Two makes a deeply satisfying stock. I freeze the carcasses to use in soups after enjoying everything that can be gleaned off them)
2-3 handfuls of celery, cut into chunks
2-3 handfuls of onions, cut into chunks
2-3 handfuls of carrots, cut into chunks
2 bay leaves
1 tablespoon thyme
Salt and pepper

Parsnip Carrot Soup
1 tablespoon extra virgin olive oil
2½ cups chopped onion
3 cloves garlic
3 cups chopped parsnips
2½ cups chopped carrots
3 cups water
4 cups chicken stock (see above. Low sodium if using store bought.)

Throw chicken carcasses into a large stock pot with chopped celery, onions, carrots and bay leaves. Fill the pot with water just to cover the ingredients. Bring to a boil over high heat, then lower temperature to a simmer. Over the next 15-20 minutes skim off the foam as it rises to the top. Simmer the stock for a total of at least two hours. The chicken should be breaking apart easily and the vegetables mushy. Taste the stock and add salt to taste, perhaps a half to one teaspoon. It will help focus the flavor.

Strain stock into a container and discard the solids. If desired, skim off most of the fat using a fat skimmer. Alternatively you can refrigerate the stock and skim off most of the fat from the top after it has cooled. Skimming the fat isn’t necessary, as fat adds to the mouth feel and flavor of the finished soup, but a little can go a long way. I freeze the majority of the fat for use in other dishes later on.

Separate 4 cups of stock for the soup and refrigerate or freeze the remainder.

In a large stock pot (you can just rinse the pot you used for the chicken stock), add 1 tablespoon of extra virgin olive oil over medium heat. When it gains a sheen, add the onions and sauté for several minutes, then add the garlic and continue sautéing until the onions are soft.

Add the parsnips and carrots, the chicken stock and water, bring to a boil over high heat and reduce heat to a simmer for 50 minutes or so. Turn off the heat and let the soup rest for 5 minutes, then transfer in stages to a blender and blend until smooth. Once the soup has been pureed, return it to the pot and keep it warm under low to medium heat until ready to serve. Top with sliced scallions or chives and/or crispy bacon. Serve with a sandwich or fresh brown bread and butter.

Chicken stock starting to cook


Skim the foam off the top


Simple soup ingredients


Sauté the onions and garlic


Soup starting to cook


Soup finished cooking


Parsnip and Carrot Soup

Easy, healthy, gluten free, vegan and tasty — there truly is no downside to these chewy banana oat bars.

The demand for bananas in Ireland and the UK began in the late 19th century, with the famous “banana boats” bringing in vast amounts of the fruit (actually it’s an herb), along with passengers, but as recently as a few decades ago the banana was still considered quite exotic in Ireland. Nowadays Tesco (grocery chain) reports bananas are the most popular item among all the fruits and vegetables that it sells with apologies to cauliflower and kale at the bottom of the heap.

Bananas provide our bar’s overall sweetness and hold everything together, while dried cranberries give them a sweet punch. Feel free to swap chocolate chips or any other dried fruit if you want to go that route. These are slightly sweet, so don’t expect cupcake levels of sugar. For a tropical flavor (believe it or not, Ireland is a tropical island), I’ve added coconut as well.

Ingredients (makes 9 squares)

• Spray oil (alternatively coconut oil would complement the dish quite well)
• 2 large ripe bananas
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ¼ cup dried cranberries (unsweetened - who needs the added sugar?)
• ¼ cup sliced almonds/pumpkin seed mixture (use one or the other, both, or even substitute your favorite chopped nuts)
• ¼ cup shredded coconut (I use unsweetened)
• 2 cups rolled oats
• Cinnamon for dusting (optional)

Mashed banana


Everything except the oats


Ready to bake


A quick breakfast

I’ve tossed together some of my favorite brunch ingredients to make my own P.A.C.E. wrap (potato, asparagus, cheese and egg). Then I tossed in a bite of healthy yogurt and a dash of balsamic vinegar for zing. No need to feel guilty with this one, though you might have a hard time convincing your taste buds.

Ingredients (makes two wraps)

• 2 medium red potatoes
• ½ lb. fresh asparagus
• 2 large eggs (preferably organic)
• Cheddar cheese (I used Kerrygold Aged Cheddar)
• 1-2 green onions (scallions)
• 2 wraps of your choice (avoid any with hydrogenated or partially hydrogenated oils as those are your trans-fats)
• 1½ tablespoons extra virgin olive oil
• 2 tablespoons yogurt (preferably non-sweetened, full fat and grass-fed)
• White vinegar
• Balsamic vinegar
• Salt
• Pepper

Preheat oven to 400° fahrenheit. Wash and dry potatoes and asparagus. Snap and discard woody ends off asparagus and snap each stalk into 2-3 pieces. Cut potatoes into 1” chunks. Place potatoes and asparagus pieces into a sealable gallon bag, toss with 1½ tablespoons extra virgin olive oil and a pinch and a half of salt. Roast vegetables on roasting sheet for 20 minutes, stirring several times.

Meanwhile, rinse and dry 1-2 green onions and slice into thin rounds. Cut a few thin slices of cheese and crumble into small bits or just shred enough to fill ½ cup loose give or take.

Fill a small saucepan with a few inches of water and bring to a boil with 1 teaspoon of salt and 2 teaspoons of white vinegar.

After the potatoes and asparagus have roasted for 20 minutes, remove from the oven and gather into a pile on the roasting sheet. Cover with the crumbled/shredded cheese and return to the oven for five more minutes.

One at a time, crack cold eggs into a small bowl or ramekin, stir the boiling water to create a whirlpool. Pour an egg at a time from the small bowl into the center of the whirlpool (this should help keep the egg neat). Remove from heat and cover with a towel for 5 minutes.

Smear a tablespoon of yogurt on the center each wrap, sprinkle a few green onion slices on top and drizzle on a teaspoon of balsamic vinegar.

When the vegetables have roasted for five minutes, remove from the oven and stir to combine with the melted cheese, then spoon half the mixture onto each wrap, ensuring that the mixture is at least an inch from the edges. It is important not to overfill the wraps.

Remove the eggs from the water with a slotted spoon and place one on top of each wrap. Add a dash of salt and freshly ground pepper to the top of each wrap. Then carefully fold the top and bottom ends of each wrap inward slightly covering the ingredients and roll one side edge into a tube to make a fully enclosed wrap. Slice each wrap in half and enjoy. Try these with Irish beans.

Ready to roast


Roasted with cheese


Ready to roll

Balance is an important aspect to eating, and here, it is embodied in two distinct drinks – although they do share my latest obsession with peppermint oil. Cannot get enough of the stuff.

The martini is for the St. Patrick’s Day party; the smoothie is a cure for the hangover after the party!

Irish Mint Martini

Put ice in your martini shaker.

Ingredients (serves 1)

• 1 ounce of Amaretto
• 1 ounce of Kerrygold Irish Cream Liqueur (or another Irish Cream)
• 2-3 ounces of organic milk (amount depends on your flavor preference, I like 3 ounces)
• ¼ teaspoon of organic peppermint oil
• 5 drops of green food coloring (optional)

Alcohol robs the body of B vitamins, so start March 18th out right with this Shamrock Smoothie. It contains spinach, which is great for cleansing and boosting some B vitamins. Banana contains a load of B-6 and vitamin C for immunity. Peppermint is also great for digestion. Maca powder (optional) boosts immunity and contains B vitamins – and gives you an energy kick. Note: please check with your physician if you are taking any medications before using maca, and avoid peppermint if you have heartburn due to GERD.

Ingredients (serves 1)

• 1 ½ cups of unsweetened vanilla almond milk
• Large handful of organic spinach
• ½ -1 tsp of organic peppermint oil (depends on how much you love peppermint)
• 1 banana
• 3 ice cubes
• 1 tsp of vanilla paste or vanilla extract
• 2 pitted medjool dates
• 1 tsp of maca powder (optional)

Shamrock Smoothie ingredients

This cake is versatile, tasty, and dare I say it: sort of healthy. It uses no eggs, no white sugar, and spelt flour, making it easier to digest than regular flour. A somewhat guilt-free indulgence.

I left mine plain since I find the chocolate chips plenty. I treated it like a brownie. However, a creamy soft vanilla frosting will be lovely. I also tried it one time with some peppermint extract, which also worked nicely. Leave the vanilla extract in, but add on a tablespoon of high quality peppermint oil with the other liquid ingredients. The batter can be used to make cupcakes as well.

Cupcake version with peppermint oil too!

Ingredients

• 2 cups of spelt baking flour (I use Bob's RedMill)
• 1 cup of raw cacao powder (packs a super chocolate punch, available at most grocery stores now)
• 1tbs of baking powder
• a pinch of salt
• ½ cup of vegetable oil
• 1 cup of maple syrup (pure maple syrup, Grade A Dark Amber is best)
• ½ cup of light agave syrup
• ½ cup of Guinness Stout
• ½ cup of soy milk
• 1 tablespoon of vanilla extract
• 1 cup or so of chocolate chips (use at least 60% cocoa and/or vegan if you need to ensure no dairy)

I always thought of seaweed as something only used in Japanese cuisine; however, after a study of Irish foods, I realize it has a long tradition of use in some recipes. Darina Allen says: “...seaweeds are an entire world of undiscovered knowledge for many people although they have been part of the diet of coastal peoples since time immemorial....In our family, the babies are weaned onto carrageen moss (a type of seaweed) pudding” (The Forgotten Skills of Cooking, page 65). I never knew about this aspect of Irish food history until recently, and the more I learn, the more fascinated I am.

Despite my foray at the beach that you see in the pictures, I chose to purchase my seaweed at a local health food store to ensure freshness/safety, and to be certain I knew the variety. I plan on taking a seaweed walk in Ireland to improve my knowledge of the varieties, of course (see below for seaweed walk companies).

At a local health food store, I was lucky to find raw kelp that was already cut into noodles (Ocean Approved is the brand name). The kelp I purchased was green and simply seaweed cut into noodle shapes. There are clear “kelp noodles” found in most health food stores or Asian markets; however, these are not raw. I wanted as close an experience to raw seaweed, and I found it with the Ocean Approved Kelp!

Kelp, Noodle Cut

Below I have listed where you can purchase kelp and Irish sea spaghetti, which Clodagh McKenna uses in her Vegetable and Seaweed Salad. Her dish simply inspired mine, so I have not tasted the sea spaghetti; however, the kelp worked delightfully! I am sure the Irish sea spaghetti will also.

Ingredients (serves 4)

For the salad

• 3-4 sweet potatoes, peeled and chopped into bite size pieces
• Olive oil
• Salt
• Half head of red cabbage, chopped
• 3 scallions, diced
• 1 granny smith apple, peeled and grated
• 1-2 handfuls of rinsed and blanched seaweed (either Irish sea spaghetti or raw Kelp- noodle cut)

• 2 tbs of lime juice (about 1 or 2 limes)
• 2 tbs of honey
• 2 tbs of olive oil
• Salt and pepper to taste

Tentatively identified as the Alaria variety by the folks from Atlantic Irish Seaweed!

Calf, taken 1989 outside of Athlone, Ireland – moments up close and personal with animals were common in my year there.


Part One: A Personal Perspective

Since our launch three weeks ago, the question “why Irish food?” has come up a great deal during conversations. And the tone is one of bewilderment. Americans have a somewhat negative view of Irish cuisine: bland potatoes comes to mind for them. So I decided to share my reasons for embracing Irish food and further our mission here at Irish Food Revolution.

Longing for Tradition
Growing up, my family did not identify with any particular cultural tradition. Our cultural history lacked the richness for which I longed and saw in some of my friends’ families.

Our family certainly never built rituals (always changing it up, we never did the same thing twice). The only moments I recall were the sounds of the Irish music my father enjoyed. So I latched onto this musical cultural heritage – starving for connection to those who came before. It is no surprise that I’ve spent much of my life trying to forge a cultural identity – one that feels right.

On a parallel track has been my relationship with food. Meals at our house were often a slap/dash affair. However, my fondest memories as a child are of my father cooking homemade donuts and applesauce made from the apple tree in the back of our house (a rare occurrence). It felt so special, and hidden in my heart all these years has been a love for slow food – almost without me realizing it.

One Step Removed
Over the past several years, two things came together: an identification with my Irish heritage and a love for the farm to table movement. I lived in Ireland for a year over twenty years ago and will never forget the glass milk bottles on the doorstep. Up until that point, I never drank plain milk; I always put in chocolate or used it as a vehicle for cereal. After my first sip of the milk in Ireland, I was struck by a taste that was full bodied and creamy – without the metallic after taste in the milk back home. I did not understand then why it was so wonderful. But throughout that year, I began to sense why, watching the green fields and cows roll by the window on frequent train rides.

After leaving Ireland, I moved to New York City and became even more distant from the sources of food. Food was simply something to purchase and consume – not meaningful or connected to the natural world. I saw cows back home in New Hampshire, but food felt one step removed from those farms and animals. Farms were quaint and nice to look at, but they had nothing to do with the food I bought in the grocery store.

After struggling with eating issues for many years, I now realize eating local produce and grass fed meats helps me to eat mindfully. Taking a step towards actual food sources has helped me reassemble the scattered pieces of my cultural identity as well. Cultural tradition and the farm to table movement have come together as an integral part of my life; Ireland embodies these two ideas ten fold.

Connection
Finally, in the past three weeks, I am reminded of the connections that form between people over food. Long ago in Ireland, a hearty meal was always good “craic” as they say. And when I visited again after many years, in 2012, I sensed a palpable change around the attitude towards cuisine. People are embracing the old ways of traditional cooking and recognizing how delicious it is. They are also updating old favorites in new, approachable ways. A love for real food, real people, and homegrown fare; the Irish are experts at all of it.

And after meeting people through social media, I see that the phrase “Irish food revolution” is definitely not an over exaggeration. The love for the land, farming, eateries, and artisan food production is inspiring. People have offered to show me around farms and eateries in Ireland already; this glowing pride has brought my own passion to the next level. I am more determined than ever to share this exciting country and its lovely cuisine.

In honor of my newfound connections on Twitter, I must dedicate this blog post to some folks: Suzanna @ZwartblesIE, Annie @desperateAnnie, @the_greensheep_, @tasteofireland, @MidletonFarmers, John @irishtasteclub, Imen @ModernFarmette, @danoharafarm, Loretta @LorGMedia, Drigin @MsEatGalway, Rory Morahan @RoryMorahan, and the hundreds more with whom I have interacted on social media so far! May I connect with many more of you on this journey!

1. Apple, Pecan and Cinnamon Porridge


2. Steel-cut Oat Porridge


3. Pineapple-Coconut Porridge

Oat porridge is one of my go to breakfasts and another popular Irish dish. I chose to make it three different ways to highlight its versatility. In honor of the chefs and their work, I will not reprint recipes here; however, I do provide tips and comments for each. All of the books I use are readily available at your local bookstore or online. And finally, I included my own recipe for porridge (with coconut cooked directly in), which I hope you try!

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1. Apple, Pecan, and Cinnamon Porridge from Clodagh McKenna, Clodagh’s Irish Kitchen, page 48. Do please seek out her book if possible, I am loving it!

She uses rolled oats, steamed, rolled, then toasted rather than steel-cut that are just roughly chopped. Both are close in nutritional value to each other although the glycemic index – which helps with blood sugar levels – is lower on steel cut (www.prevention.com).

This dish is also cooked with milk rather than water, giving it a creamier texture and filling me up a bit more than the water-based porridge. One tip is to bring the milk and oats just to a boil; watch it like a hawk. Since I am an easily distracted amateur cook, I did overcook it a bit and the milk scalded.

As for the taste? Rich, creamy, delicious. The grated apple was a beautiful touch (great way to sweeten it- I did not even need honey), and something that I had never done in all my years of making oats. The mixture of cinnamon, pecan, and apple was just right.

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2. Steel-cut Oat Porridge from Darina Allen, Irish Traditional Cooking, page 268. Her books are thorough and gorgeous resources for cooking all Irish foods. She gives the history and variations so I feel like I am in school – in a good way! It is a class I wish they had offered at my college.

She uses steel-cut oats, which always bring me back to Ireland. I remember my bedroom in one house where I stayed was so cold in the winter that I saw my breath every morning. We only had one coal fireplace to heat a three-bedroom house. I was such a cliché, wearing my fingerless gloves, clutching my porridge, surrounded by blankets. I was in heaven.

So Darina Allen’s recipe was perfect for warming me up both in body and spirit. She soaks the oats overnight, which brought out even more of the nutty flavor that characterizes steel-cut. I use McCann’s since it is readily available in the states.

Before reheating it in the morning, I swirled my bowl with some unsweetened vanilla almond milk, and after, I loaded on the brown sugar. It was scrumptious. And you can really put anything on it, which brings me to my own recipe for porridge.

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3. Coconut and Pineapple Steel-cut Oats. I cook the coconut with the oats and the aroma swirls through the house. If you like coconut, please try it. The smell alone is worth it – rich and tropical, which is great on a bleak winter’s day. And it tastes amazing!

• Half cup of McCann’s Steel Cut Oats
• 2 cups of water
• ¼ cup of organic, finely shredded, unsweetened coconut – very important that it be finely shredded
• 2 heaping teaspoons of sugar
• Fresh pineapple chopped to bite size pieces
• Extra shredded coconut for topping