Traditional Irish Nettle Soup

With cold weather looming, soups become a favorite of mine.  Not only to warm the body, but some soups, like the one below, can help boost the immune system and help to combat those annoying colds. Soups are also wonderfully adaptable. If one wishes to add meats or vegetables, then all one needs to do is make simple adjustments to the liquid, though this particular soup is excellent just as it is.

Traditional Irish Nettle Soup
Edited & adapted by Rising Wolf Kitchen

Serves 6-8 people

Ingredients:
2 1/2 cups nettles (leaves only), finely chopped
1/4 cup butter
1/3 cup fine oatmeal
3 3/4 cups vegetable or chicken stock (recipe below)
1 1/4 cups skim milk

1 tsp fresh Italian parsley, finely chopped

1 tsp fresh basil, finely chopped

1 tsp fresh garlic, finely chopped

1 tsp fresh sage, finely chopped

*Note that dry herbs may be used, just cut the amounts in half.

Method:
1. Combine all of the fresh herbs in a food processor or blender, or chop finely.

2. Melt the butter in a large saucepan
3. Add the oatmeal and cook until the mixture is golden brown
4. Remove the pan from the heat and add the stock
5. Bring to the boil and add the milk
6. Bring back to the boil and add the chopped nettles, herbs, and garlic.
7. Simmer for 20-30 and taste for seasoning. Add salt and pepper if desired.
 

Allergy Warning: This posted recipe contains dairy. 

Resources: Original recipe edited and adapted from Irish Cooking, published by Crescent Books, NY

If you decide to try this recipe (and pick your own herbs), be sure to wear gloves when gathering the nettles - and choose only the young bright green leaves. Remove any stalks and chop up the leaves. Use a food-processor if you have one as it will do the job in a fraction of the time.

If you forget the gloves and get 'stung' by the nettles, find some dock leaves and rub the spot with the leaf. The pain will disappear. The secret to avoiding the sting is to grasp the nettle quickly and firmly (thus the ancient phrase "grasp the nettle" meaning "be swift and bold"). A light touch will produce the sting. Still, gloves are much easier. (Bridget Haggerty)

Sour Irish Cream Muffins with Poppy Seed Streusel

I really should post regular meals, I know it, but baking is just so much more fun! Because of this, I've been making it a point to substitute certain ingredients for their lower calorie, lower fat and lower cholesterol counterparts while still making everything taste delicious. It may sound like more of a challenge than it really is! In fact, 95% of what I bake using the healthier substitutions taste as good or better! Now that's delicious. 

One of my favorite sources for some healthier baking ideas is Cooking Light's collection of recipe magazines. These are different than their regular publication. This lovely recipe is another adaptation from their Quick Baking publication. I mixed things up a bit by adding extra flavor in the form of one of my favorites - Irish Cream! Now, I create a non-alcoholic version but the recipe works both ways.

Click here for printable recipe.

Sour Irish Cream Muffins with Poppy Seed Streusel

Adapted by Rising Wolf Eats

• 2 cups unbleached all-purpose flour
• 3/4 cup organic sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 3/4 cup low-fat buttermilk
• 1/4 cup unsalted butter, at room temp
• 1 Tbs Bailey's Irish Cream or DaVinci Irish Cream flavoring 
• 1 tsp vanilla extract
• 8 oz non-fat sour cream
• 1 large egg, lightly beaten
• Bakers cooking spray

For the Streusel:

• 3 Tbs organic sugar
• 2 Tbs unbleached all-purpose flour
• 1 Tbs butter, melted
• 1/2 Tbs poppy seeds

1. Preheat oven to 375 F
2. Prepare streusel by combining all streusel ingredients together and setting aside. 
3. For the muffins, combine flour, sugar, baking powder, soda and salt in medium bowl - stir with whisk. 
4. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl. 
5. Add to flour mixture, stirring just until moist (do not over mix!)
6. Spoon into muffin tins coated with cooking spray. 
7. Sprinkle streusel evenly over batter and bake at 375 F for 18-22 minutes or until done. 
8. Allow to cool in pans on racks for 5 minutes, then remove and allow to continue cooling on racks.
9. Note: This cook doesn't wait - I like them still warm from the oven! 

Allergy Warning: This recipe contains dairy and eggs. It also contains alcohol if using Bailey's Irish Cream. 

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

Yes, I'm aware St. Patrick's Day has passed, but who says you have to save all of the Irish goodies for one holiday? 

 

I don't actually drink alcohol of any kind. However, on occasion I do enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream syrup (DaVinci is my preferred brand. Sugar-free of course). I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake. Note: This particular cake recipe is a slightly modified version of the Hershey's recipe. 

CLICK HERE FOR PRINTABLE RECIPE. 

A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting

By: Rising Wolf Kitchen

• 2 cups granulated sugar
• 1 3/4 cups flour
• 3/4 cups dark cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp sea salt
• 2 large eggs
• 1 cup skim milk
• 1/2 cup vegetable oil
• 3/4 cup boiling water
• 1 tsp vanilla extract
• 1 tsp chocolate liqueur (pure flavor or extract will work)
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 2 cups coarsely chopped pecans

1. Preheat oven to 350 F. 
2. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray. 
3. Stir together the first six ingredients; beat in eggs. 
4. Add remaining ingredients, EXCEPT boiling water and pecans.
5. Beat on medium speed for 1 minute and high speed for 1 minute. 
6. Mix in the boiling water - beat on low just until combined. 
7. Stir in by hand, 1 1/2 cups chopped pecans.
8. Bake for 35-45 minutes depending upon oven. 
9. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool. 
10. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans. 

Cream Cheese Frosting

• 7 oz 1/3 less fat cream cheese, softened
• 3/4 cup unsalted butter, melted
• 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
• 1 tsp chocolate liqueur (pure flavor or extract can be substituted)
• 1/2 tsp pure vanilla extract
• 3 1/2 cups confectioners sugar

1. Blend cream cheese and butter together until smooth; add the next three ingredients and blend well. 
2. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.

Allergy Warning: This posted recipe contains dairy, eggs and nuts.