The day after Christmas, or boxing day to me, means one thing - bubble and squeak for dinner. I know that here in the states the 26th isn't boxing day, but I still try and keep all my English traditions alive and this is one of my favourites. Growing up in England I think I enjoyed boxing day dinner much more than actual Christmas day dinner, I have a lot of wonderful memories of that day and that meal that are so special to me now that I live far away from home and far away from anyone who shares or even understands those traditions. Bubble and squeak is simply all the leftover potatoes and vegetables from Christmas dinner all mixed together and fried, it is said to be named after the sounds it makes while frying in the pan.
Leftover roast or mashed potatoes
Leftover carrots/parsnips/sprouts/cabbage - whatever veg you have will work
2 tbsp butter
Mix together the potatoes and vegetables together in a bowl. Heat the butter in a large pan, add the vegetable mixture, fry until golden brown on each side.
I absolutely love stew in the winter. Growing up in England I have fond memories of big pots of beef or lamb stew simmering away for hours and nothing says winter food to me more than a bowl of hot stew, suet dumplings are a must but unfortunately for me this time I was all out of the vegetable suet I need to make my dumplings, but the stew was still delicious.
This is a little different than the traditional stew that I make, with the addition of the Guinness, I guess it made it more of an Irish stew, but that's close enough to home for me!
2 lbs boneless stew beef
1 large onion, chopped
2 celery stalks
1 bottle Guinness
2 tbsp tomato paste
1 tbsp Worcester sauce
2 sprigs fresh time
1 bay leaf
2 cups beef broth
salt and pepper
flour for coating
Heat two tablespoons of oil in a large pan. Coat the beef chunks in the flour and brown in the oil. Add the browned beef to the bottom of a slow cooker. Top with the chopped onion, the peeled and chopped vegetables season with salt and pepper.
Pour the beef broth and Guinness into the slow cooker, stir in the tomato paste, worcester sauce and add in the bay leaf and thyme.
I have been experimenting with a few different zucchini bread recipes lately, some ended up too plain, some with far too much cinnamon but I think I finally found a zucchini bread with a good balance of flavour and spice from My Recipe Magic.
Randal ended up taking all the test zucchini breads to work and this recipe was the most popular there as well.
1 cup sugar
1 cup light brown sugar
1 cup oil
3 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1 tsp salt
In a large bowl, add the eggs and sugar and whisk together. Stir in the zucchini.
In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, ginger and salt.
Add the dry ingredients to the wet ingredients and mix together. Add in the nuts.
Pour into 2 greased bread pans, or 5 mini pans like I did.
I'm an English girl from Kent who has been living in the States since 2002 and became an American citizen in September 2010.
I am very happily married to my wonderful husband Randal, and have been for 12 years now. We live in Texas with our adorable Pomeranians, Abbey and Ella.