With that said, I still had some overstock of mixed greens (find out my leafy greens mix HERE), so I was trying to figure out what to use. After doing the cleaner eating research, I knew it was pretty good to get some turkey in the mix. And since I had some cabbage & kale to use, I decided revisit my Dublin Coddle (recipe HERE)! However, it's pretty heavy & perfect for fall & winter eating. With my previous recipe, there were some things missing that could help lighten it up! Well...I changed that a bit.
Here's what I did:
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SUMMER DUBLIN CODDLE
Ingredients:
~ 1 pkg. turkey Lit'l Smokies
~ 1/4 C turkey bacon bits
~ 1 lb. baby potatoes, quartered
~ 1 small onion, sliced
~ 6 C brewed green tea
~ 2 chicken bouillon cubes
~ 1/8 C chopped parsley
~ 2 medium carrots, sliced
~ 2 red cabbage leaves, torn or chopped
~ 3 green cabbage leaves, torn or chopped
~ 2 curly kale stems (just use the leaves), torn or chopped & massaged in lemon juice & sea salt
~ 2 T marjoram
~ 2 T dried (crushed) rosemary
~ 2 T dried thyme
~ 2 T minced garlic
~ salt & black pepper to taste
~ 1/4 C turkey bacon bits
~ 1 lb. baby potatoes, quartered
~ 1 small onion, sliced
~ 6 C brewed green tea
~ 2 chicken bouillon cubes
~ 1/8 C chopped parsley
~ 2 medium carrots, sliced
~ 2 red cabbage leaves, torn or chopped
~ 3 green cabbage leaves, torn or chopped
~ 2 curly kale stems (just use the leaves), torn or chopped & massaged in lemon juice & sea salt
~ 2 T marjoram
~ 2 T dried (crushed) rosemary
~ 2 T dried thyme
~ 2 T minced garlic
~ salt & black pepper to taste
Directions:
* Place all prepared ingredients into a large pot on medium-hi heat
* Bring coddle to a boil, then slightly lower burner temp (medium-lo), stir occasionally
* Allow to boil for about 15-30 minutes until potatoes & carrots are tender, stirring occasionally
* Turn burner down to lo to allow to simmer & until the cabbage leaves are tender & kale is slightly wilted
* Serve
* Place all prepared ingredients into a large pot on medium-hi heat
* Bring coddle to a boil, then slightly lower burner temp (medium-lo), stir occasionally
* Allow to boil for about 15-30 minutes until potatoes & carrots are tender, stirring occasionally
* Turn burner down to lo to allow to simmer & until the cabbage leaves are tender & kale is slightly wilted
* Serve
Yield: about 4 servings
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When I made this, I could only get a hold of ruby potatoes. I really like a mixture of colors, but it was still really pretty! Imagine if I'd thrown in some Yukon &/or purple potatoes!
Also, if you have other root veggies to throw in, do it! If you have some parsnips or turnips to throw in, cut 'em up & do it. The more, the merrier! And, if you use turnips, throw in the turnip greens, too! Some mustard greens work in this coddle, also.
It's lighter, it's pretty, and it lends to that cleaner eating. My hubby liked it, too! I'm thinking this one needs to be done again! And it's a lighter version, perfect for Spring or Summer dishes!
Short on time that day? Throw it all in the lazy cooker & let it cook on low for about 6-8 hours.
TA-DA!
ENJOY!
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