Corned Beef and Cabbage Recipe #StPattysDay #Recipe

March 9, 2022 by Leave a Comment

Looking to get ready for the seasonal favorite, Corned Beef and Cabbage? We prefer a Dutch Oven, and that’s how we make ours, but you could use a crock pot as well if you prefer.

DID YOU KNOW

Corned beef was used as a substitute for bacon by Irish immigrants in the late 19th century, because it was much cheaper and easier to come by. Corned beef and cabbage is the Irish-American variant of the Irish dish of bacon and cabbage, which has long been a popular dish in Ireland. Of course, you mustn’t forget the potatoes! What’s an Irish dish without them, I suppose, lol.

corned beef

Prep time : 10 min. Cook: 2.5-3 hours

Makes 10 servings

Ingredients

  • 1 corned beef brisket (about 4 pounds) with spice packet
  • 2 bay leaves
  • 3-1/2 pounds small potatoes (10-15), peeled
  • 8 medium carrots, halved crosswise
  • 5 stalks celery, cut into bite size pieces
  • 1 medium head cabbage, cut into wedges

Directions

  1. Place corned beef, the contents of seasoning packet (that is typically included), and bay leaves in a large Dutch oven or stockpot; cover with water. Bring to a boil. Reduce heat; simmer, covered, 2 hours.
  2. Add potatoes and carrots; return to a boil. (Make sure that your potatoes are cut in small enough pieces that they will soften, but not so small they will turn to mush. I like to “cube” them.) Reduce heat; simmer, covered, just until beef and vegetables are tender, 30-40 minutes.
  3. If pot is full, remove potatoes and carrots before adding cabbage. Please reheat before serving.
  4. Add sliced cabbage and celery to the pot; return to a boil. Again, remember to make it all  into bite size pieces, or you will be slurping your cabbage like noodles, LOL. Reduce heat; simmer, covered, until cabbage is tender- about 15 minutes. Remove vegetables and corned beef; keep warm.
  5. Cut beef across the grain into slices. Serve with cabbage, potatoes, and carrots, as well as broth (if you like).

Enjoy, and Happy St. Patty’s Day!

 

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STRAWBERRY TIRAMISU Recipe

January 25, 2021 by 1 Comment

Serves 8

italian cake

Ingredients:
For the cream: 
500g mascarpone cheese, room temperature
500ml heavy cream
5 egg yolks
3/4 cups granulated sugar 

For the strawberries: 
2 1/2 cups of strawberries, chopped
1/3 cup Alchermes liqueur,* Fragfoli wild strawberry liqueur or Chambord
1 tablespoon sugar
2-3 tablespoons rum
1 cup orange juice 

1 box dry ladyfingers (Pavesini brand preferred**)

Put the strawberries, Alchermes liquor, sugar, rum, and orange juice in a bowl. Set aside. With a hand mixer or a KitchenAid standing mixer, beat the egg yolks, sugar, mascarpone, and heavy cream on medium speed for 5-10 minutes, until creamy. 

In a small bowl, strain the strawberries and keep the juice in a separate bowl. Dip the ladyfingers in the juice (a quick dip, you don’t want them to be soggy), and arrange cookies on bottom of a baking dish. 

Cover with half the cream mixture, then cover with the chopped strawberries, repeat cookies for another layer, and cover with remaining cream mixture. 

Decorate it top with strawberries just before serving and dust with powdered sugar. Chill for 2-3 hours before serving. It can stay chilled for up to 2 days.

* Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.

** Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.

Recipe and photo reprinted with permission of www.TuscanWomenCook.com.

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Butternut Squash and Kale Soup

February 5, 2019 by 5 Comments

butternut soup

This soup makes the perfect vegetable side dish—it’s packed with nutritious vegetables and healthy carbohydrates from the butternut squash and other veggies!

Prep Time: 20 minutes
Cook Time: 35 minutes
Serves: 4
Serving Size: 1 cup

Ingredients:
1 large sweet onion, cut into wedges
4 cups cubed butternut squash (about 3/4-inch cubes)
1 Tbsp olive oil
Freshly ground black pepper, to taste
1 tsp dried thyme
1 (14.5-oz) can low-sodium chicken broth
3/4 cup water
3 cups chopped kale

Directions:
1. Preheat oven to 425°F.

2. Line a large baking pan with aluminum foil and spread onion and squash over foil in a single layer. Drizzle vegetables with olive oil and toss lightly to coat; then season with pepper and thyme. Place in oven and bake for 30–35 minutes, or until vegetables are cooked through and starting to brown. Note: Take vegetables out at least once in the middle of cooking to stir.

3. Combine roasted vegetables, chicken broth, and water in a large saucepan and use an immersion blender to blend ingredients together until smooth.

4. Heat blended soup over medium heat until heated through. Once heated through, stir in kale and cook until wilted, about 3 minutes.

Choices/Exchanges:
1 Starch, 2 Nonstarchy Vegetable, 1/2 Fat

Basic Nutritional Values:
Calories 130
Calories from Fat 30
Total Fat 3.5 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Cholesterol 0 mg
Sodium 75 mg
Potassium 740 mg
Total Carbohydrate 24 g
Dietary Fiber 4 g
Sugars 8 g
Protein 4 g
Phosphorus 110 mg

About the Book: 
Diabetes Superfoods Cookbook and Meal Planner: Power-Packed Recipes and Meal Plans Designed to Help You Lose Weight and Manage Your Blood Glucose (American Diabetes Association, 2019, ISBN: 978-1-580-40679-6, $19.95) is available from major online booksellers.

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Lamb Meatballs with Yogurt and Pomegranate-Mint Relish

January 19, 2016 by 4 Comments

The holidays are now finally winding down for a few months unless you have a significant other, Valentine’s day is around the corner, men, do not forget.  Speaking of significant others, below is a recipe by Chef Jula Jaksis from Employees Only- her restaurant in NY on Christopher St.  It is for Lamb Meatballs with Yogurt and Pomegranate-Mint Relish, using the POM Wonderful pomegranates.

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Ingredients

Meatballs

  • 1 lb. ground lamb
  • ¼ cup shallots, finely diced
  • 1 teaspoon garlic, finely chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 tablespoon salt
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoons mint, chopped
  • 3 tablespoons parsley, chopped
  • ½ cup bread crumbs
  • ½ cup chicken stock

Yogurt

  • 1 4-oz. container Greek yogurt
  • juice from ½ lemon
  • Pomegranate-Mint Relish
  • 1 cup arils from POM Wonderful Pomegranates
  • (or 1 cup POM POMS Fresh Arils)
  • 2 tablespoons mint, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon lemon zest
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste

Preparation

Meatballs:

  1. In a large bowl, mix together the lamb, shallots, garlic, spices and herbs.
  2. Pour the chicken stock over the bread crumbs and add to the lamb mix; combine well.
  3. Portion meatballs into desired size.
  4. In a hot pan with olive oil, sear the meatballs on medium-high heat. (Depending on the size of the meatballs and if you prefer the center to be slightly rare, searing in the pan just until browned will be fine. If you prefer a well-done center, place the meatballs in a 400°F oven for an additional 5–8 minutes.)

Yogurt:

  1. Mix the yogurt with the lemon juice until smooth.
  2. Refrigerate until serving.

Pomegranate-Mint Relish:

  1. Prepare fresh pomegranate arils, if necessary.*
  2. Add the arils, mint, parsley, lemon zest, olive oil and red wine vinegar together; salt and pepper to taste.

To Serve:

  1. Line the meatballs on a plate and put a dollop of the yogurt on each.
  2. Liberally sprinkle with the Pomegranate-Mint Relish.

*To prepare fresh arils, score 1–2 large POM Wonderful Pomegranates and place in a bowl of water. Break open the pomegranates under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

In addition to Pomegranates in whole form there are also new POM POM Fresh Arils which are 4.3 ounces and 100 calories each.  Each one contains quite a few of those delicious little fruit bits pomegranates are known for.

These quick open packs are perfect for lunch boxes for kids and adults as a healthy alternative to fruit snacks or candies as a lunch time treat.

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Smoothie Recipe For June’s National Fresh Fruits & Vegetable Month

May 31, 2015 by 3 Comments

 

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Trying to get your kids to eat more veggies and fruits? Here is a fabulous, healthy, tasty smoothie recipe from Vicki Marquez, author of Rootlets: Super Rootabilities. June is National Fresh Fruits & Vegetable Month.

About Rootlets:

The Rootlets: Super Rootabilities was created and written by Vicki Marquez and illustrated by Jeremy Russnak, introduces readers to the Rootlets – Brocc, Carrotina, Cornelius and Kaley – who live on Planet Planted in the town of VeggieVille with their dog, Basil, and their guardian and caretaker Yammy Grammy, who plucked them from the ground when they were just sprouts. Hilariously fun with bright, bold, colorful illustrations. The Rootlets: Super Rootabilities is a thrilling journey that showcases the super powers of plant-based foods and explores the magic of friendship and imagination.

This book is recommended for children ages 4 to 9.

This is the first product that is launched by The Rootlets brand, whose mission is to familiarize kids with fruits, veggies, and healthy eating. Future Rootlets products include apps, more books, games, toys, and an animated TV show. The Rootlets will be launching their website, which will be an interactive experience filled with games, activities, learning resources and exclusive content about the characters and their magical world.Rootlets

Smoothie Recipe:

Grandma’s “Cleaned Up” Greened up Milkshake

  • 1 Banana
  • 2 heaping handfuls of spinach
  • 2 to 3 pitted dates
  • 1 1/4 cup of almond milk (or coconut milk)
  • 1 scoop of maca powder
  • 1 scoop of cacao powder
  • 1 TB of raw crunchy almond butter
  • 3 ice cubes
  • A Sprinkle of love (optional but highly recommended)

Add all ingredients to a blender, blend until smooth and enjoy.

My daughters and I truly love smoothies and love to try new recipes. I try to sneak new ingredients into smoothies all the time for hope that they don’t know how good for them it is. I am looking forward to adding this great smoothie recipe to our list and I know that the girls will like it as much as I did.

Tip: Checkout kitchen ultimate website to compare best kitchen products and utensil required to prepare this milkshake recipe in your kitchen for buying at discounted rates.

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The Best Sugar Cookie Recipe Ever

February 19, 2015 by 4 Comments

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Who doesn’t love a wonderful sugar cookie? I am truthfully not really a sugar cookie person, but let me tell you….this sugar cookie recipe is amazing. I always make them fairly thick and they seem to stay soft and good at all times!  I made these last week for Valentine’s Day (about 70+ hearts) and not a single one was wasted.

Sugar Cookie Recipe:

  • 1 Cup Oleo or Butter
  • 1 Cup Shortening
  • 1 Cup Powdered Sugar
  • 1 Cup White Sugar
  • 2 Eggs
  • 1/2 teaspoon vanilla
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 4 1/2 Cups Flour

Of course, there is always the stand mixer kept in your kitchen!

    1. Cream together the Butter and the Shortening.
    2. Add the Powdered Sugar and the White Sugar
    3. Add the remaining ingredients; eggs, vanilla, salt, baking soda, and flour.
    4. After the cookie dough is all mixed together you can refrigerate if you feel necessary. (I typically don’t refrigerate)

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Kitchen Roll-Ups- Fruit Leather from your Juicer

January 8, 2015 by 7 Comments

For most owners of a powerful Breville juicer, the job description of their machine begins and ends with extracting juices from fruits and vegetables. However, a juicer can be one of the most versatile tools in the kitchen for an adventurous cook, and one of its hidden powers is the ability to make fruit leather in your own home.

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These delicious fruit snacks can be made using a wide range of fruit blends and are guaranteed to remind you of a packed lunch from your school days. They also retain all the nutritional value of the chosen fruits, so kids will find it much easier to get more fruit into their diet one roll at a time.

Preparation

Creating a homemade fruit roll up starts with choosing the fruit flavors that will go into the mixture. Practically any fruit will work, even dried fruit can be rehydrated with water and honey for use in this recipe. Honey, maple syrup or agave nectar can also be added to the mixture before juicing for enhanced sweetness. Add the fruit blend into the juicer and process into a thick, pudding-like consistency using the homogenization setting.

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Amazing Chocolate Cocktails

December 3, 2014 by 2 Comments

Got a chocolate lover in your life?  Maybe you are looking for an amazing “signature drink” for an upcoming party.  You will love  the flavored vodkas by Van Gogh – they do all the work for you, just mix and serve!  So delicious, and there is nothing overly “girly” about them, so the guys will enjoy it as well.
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