Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. You should find the following dish to be hearty and nourishing.
Ingredients:
Method:
Cut the meat into good size chunks. Peel the vegetables and slice thickly. Chop the parsley. Choose a pot with a well-fitting lid and put in the ingredients in layers, starting and finishing with potatoes. Pour in the water and season to taste. Cover and put on a very low heat for about 2 1/2 hours until the meat is tender and the potatoes have thickened the liquid. The dish may also be made with lamb, in which case it requires only 1 1/2 hours cooking time.
Serves: 4
]]>Ingredients:
Method:
Bring a large pot of salted water to a boil and add peeled and cubed potatoes. During this time, peel, core and slice apples. Place apples in a saucepan with 1 tablespoon of water and the sugar. Cook until soft. (about 10 min)
When potatoes are cooked, (about 20 min) drain and rinse. Beat in the apples and butter with a mixer or a masher. Serve immediately. This dish pairs nicely with bacon and salmon.
Serves: 4]]>This authentic Irish recipe makes an amazing side-dish to any meal. When buying leeks, look for small to medium-sized to avoid toughness.
Ingredients:
• 3 leeks
• 1/4 pound thick sliced bacon, diced
• 1/4 cup celery
• 2 tablespoons flour
• 2 cups water
• 2 cups milk
• 2 medium potatoes, peeled and diced
• Salt and pepper to taste
• 1 teaspoon parsley, chopped
Method:
Slice the leeks lengthwise. Remove the root end and most of the green end. Slice the leeks across the grain and soak in water until needed.
Put bacon pieces in a heavy saucepan and cook over medium-high heat until brown. Lower heat slightly and stir in celery and leeks. Cook until softened, but not browned. Whisk in flour and cook for 3 minutes.
Stir in water and milk. Slowly bring to a boil, whisking. Reduce heat. Add potatoes and simmer over medium heat until vegetables are tender, about one hour. Check seasonings. Serve warm, garnished with parsley.
Serves: 4
Ingredients:
• 2 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into pieces, plus extra for serving
• 4 ounces Cheddar cheese (1 cup), grated
• 2 tablespoons minced fresh herbs such as parsley, rosemary, and tarragon
• 1 large egg
• 1 1/4 cups buttermilk
Method:
Preheat the oven to 400°F. Butter the wells of a 12-cup (1/3-cup capacity) muffin pan.
Combine the dry ingredients in a food processor fitted with a metal blade. Pulse 2 to 3 times to blend. Add the butter and process for 10 to 15 seconds, or until the mixture resembles coarse crumbs. Add the cheese and herbs and pulse 2 to 3 times to blend. Add the egg and buttermilk, and process for 10 to 20 seconds, or until a soft dough forms. Spoon the batter into the muffin cups and bake for 20 to 23 minutes, or until the biscuits are lightly browned and a skewer inserted in the center comes out clean. Serve warm with butter.
Yield: 1 dozen
]]>Ingredients:
Method:
In large pot, heat oil over medium heat. Add onion and cook over low heat stirring occasionally until golden brown, about 20 minutes. Add leeks, potatoes, 3 cups broth and ginger. Bring to a boil. Cover and reduce heat and simmer until potatoes are tender, about 20 minutes. Remove from heat; let mixture cool slightly, about 10 minutes.
Using a slotted spoon, transfer all solids in saucepan to food processor. Process until very smooth. With machine running, gradually add liquid in pan to processor. Return soup to saucepan. Bring to simmer, adding remaining broth for desired consistency. Season with salt and stir in lemon juice. Ladle into bowls. Garnish each with lemon slices and green onions if desired.
Serves: 4
]]>Give pudding a new taste using an organic almond extract. This flavor pairs perfectly with lemon and will create a mouthwatering finish to any meal.
Ingredients:
• 1/4 cup all-purpose flour
• 1 cup sugar
• 4 tablespoons unsalted butter, melted
• 1/2 cup fresh lemon juice
• 1 tablespoon grated lemon zest
• 1/2 teaspoon almond extract
• 3 large eggs, separated
• 1 1/2 cups buttermilk
• Blackberry Sauce or Blueberry Sauce (optional)
Method:
Preheat the oven to 325°F. Butter a 9 x 5 x 3-inch glass loaf pan.
In a large bowl, combine the flour and 3/4 cup of the sugar. In a medium bowl, whisk together the butter, lemon juice, lemon zest, almond extract, egg yolks, and buttermilk. Stir into the dry ingredients until well blended.
Beat the egg whites with an electric mixer until soft peaks form. Gradually beat in the remaining 1/4 cup of sugar. Fold the whites into the pudding mixture and transfer the batter to the prepared pan. Place the loaf pan in a large baking pan and add enough hot water to come halfway up the sides of the loaf pan.
Bake for 60 to 70 minutes, or until the top of the pudding is golden and firm to the touch. Remove the loaf pan from the water bath and let cool on a rack for 15 to 20 minutes. Serve warm with one of the fruit sauces.
Serves: 6
]]>Dark leafy greens are one of the best sources of calcium. When you choose to eat greens for calcium instead of drinking a glass of milk you are avoiding all the extra fat and excessive protein that is present in milk. You are also gaining all the fiber and other nutrients present in greens. The bioavailability of the calcium in greens is actually higher than in dairy.
One cup of milk has 300 mg. of calcium. One cup of cooked collard greens has 266 mg., one cup of cooked turnip greens has 200 mg. and one cup of cooked kale has 100 mg. These are the conservative numbers. Depending upon the source, the calcium content can be even higher.
Ingredients:
1/2 bunch kale
1/2 bunch collard greens
1/2 bunch turnip greens
1 red cubanelle pepper
1 orange cubanelle pepper
Liberal sprinkling of garlic salt
Methods:
Remove stems from greens. Soak greens in large bowl. Rinse twice.
Rinse peppers. Remove seeds and slice lengthwise. Lightly steam.
Turn non-stick skillet on low heat. Tear greens into desired size pieces and place in skillet. Turn burner up to medium-low heat.
Cook slowly, mixing up and turning occasionally.
Cook to desired doneness. The less cooking, the more nutrients you will retain.
Add peppers.
Sprinkle with garlic salt and stir in.
Serve hot as a side dish.
Serves 4
References
http://www.veganpeace.com/nutrient_information/nutrient_information.htm
http://www.fredericpatenaude.com/assimilable_greens.html
]]>In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.
Serves: 4
]]>Ingredients
2 slices bacon, cut into 1/2 inch pieces
Place the bacon in a large, deep skillet, and cook over medium heat, stirring until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate, leaving the grease in the skillet. Stir the onion and bell pepper into the skillet, and cook until the onion has softened and turned translucent, about 5 minutes. Add the corn, pimentos, and reserved bacon. Cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper before serving.
Serves: 4
Make this fun and easy dish for a snack or as a quick side-dish to accompany your Irish spread this St. Patrick’s Day.
This is the best recipe for apple pie for those who want an old-fashioned, perfect tasting apple pie with a flaky crust.
Using fresh apples, a homemade pie crust recipe, and the perfect blend of spices; this is the apple pie that is true delight in every forkful.
Ingredients:
8 cups sliced, peeled assorted baking apples – about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 1/4 teaspoon apple pie spice
2 Tablespoons butter
1 egg yolk
1 Tablespoon milk
Method:
In a large bowl, toss the sliced apples with lemon juice. Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter. Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork or by hand.
In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.
]]>Pancakes made with oatmeal? Although this may sound strange it is a delicious and healthy twist on a typical savory breakfast. This is a must-try!
Ingredients:
1 cup rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons brown sugar
1 1/2 cups milk
2 tablespoons unsalted butter, melted and cooled
Method:
In large bowl, mix together oatmeal, flour, baking soda, and salt.
In separate bowl, combine sugar, milk and butter. When well mixed, add to dry ingredients. Stir lightly, just to combine. Do not over mix, lumps are okay.
Heat oiled pan until medium heat. If water drops sizzle, the pan is ready.
oatmeal pancakes
Pour batter onto griddle using a small measuring cup. When bubbles appear on the top of the batter, lift cake to see if it is brown on bottom. When brown, flip over and cook on second side.
Serve immediately.
Yield: 14 – 16 cakes