Not your usual St. Patrick's fare
Thursday, March 1, 2018
March brings St. Patrick’s Day. While you can’t get away from the wearing o’ the green, you can make a break from tradition at the table. Here are three recipes with a twist on the usual St. Patrick’s Day fare.
Corned beef and cabbage again? Then you see the tortillas. Then you get a whiff of the Guinness horseradish cream sauce. Then you’re all in!
Prep time: 20 minutes
Makes 8 tacos
⅓ cup sour cream
⅓ cup light mayonnaise
¼ cup Guinness (Irish dry stout beer)
3 teaspoons fresh horseradish
2 teaspoons spicy brown mustard
1 teaspoon cider vinegar
¼ teaspoon salt
¼ teaspoon pepper
2 cups cooked, chopped corned beef, heated
1 package coleslaw mix
8 multigrain tortillas
Preparing the sauce: In a small bowl, whisk together sour cream, mayonnaise, Guinness, horseradish, mustard, vinegar, salt and pepper.
Building the tacos: Top each tortilla with some corned beef, cabbage and sauce.
Source: Simply Whisked, a blog written by Melissa Belanger of Green Bay
Spotted Dog, anyone? That’s what it’s called when you add raisins, currants and caraway seeds to a traditional whole-wheat Irish soda bread. Baked in a 9-inch cast iron skillet, it’s best enjoyed while warm with a pat of butter.
Prep time: 15 minutes
Ready in 1 hour, 30 minutes
1 tablespoon unsalted butter
4½ cups white whole-wheat flour
½ cup currants
½ cup golden raisins
1 tablespoon caraway seeds
1 teaspoon baking soda
1 teaspoon kosher salt
2¼ cups buttermilk
Heat oven to 425 F.
Warm a 9-inch cast-iron skillet in the oven for 5 minutes. Remove pan from oven and add butter, swirling to coat bottom and sides.
Combine flour, currants, raisins, caraway seeds, baking soda and salt in a large bowl. Gradually add buttermilk, stirring just until flour is fully incorporated. Don’t overmix. The dough should be sticky and a little shaggy.
Transfer dough to the prepared pan, using a spatula to spread it evenly. It's OK if it doesn't reach all the way to the sides. Use a sharp knife to score a deep X in the top of the loaf.
Bake until cooked through and golden brown, about 40 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 30 minutes before slicing.
Serving size: One 2-inch-thick slice each
Per serving: 214 calories; 1 g fat (1 g sat); 5 g fiber; 45 g carbohydrates; 8 g protein; 3 mcg folate; 4 mg cholesterol; 10 g sugars; 0 g added sugars; 57 IU vitamin A; 1 mg vitamin C; 66 mg calcium; 6 mg iron; 354 mg sodium; 235 mg potassium
Nutrition bonus: Iron (33% daily value)
Carbohydrate servings: 3
Exchanges: 2 starch, ½ fruit
Source: EatingWell magazine
This pie is the right color for St. Patrick’s Day and hints that summer isn’t far off.
Prep time: 20 minutes
Makes one 9-inch pie. Serves 10.
1¼ cup low-fat graham cracker crumbs
4 tablespoons trans-fat free vegetable oil spread (60 percent to 70 percent oil)
1 tablespoon sugar
1/8 tablespoon salt
⅓ cup cold water
1 envelope unflavored gelatin
22 Key limes or 4 to 5 regular limes
1 can fat-free sweetened condensed milk
1½ cup plain fat-free yogurt
Heat oven to 375 F. In 9-inch glass pie plate, mix crumbs with spread, sugar and salt to moisten. With hand, press onto bottom and up sides of pie plate. Bake 10 to 12 minutes, until golden. Cool until ready to fill.
Meanwhile, add water to 1-quart saucepan. Sprinkle with gelatin. Let stand 2 minutes to soften. Cook on low to dissolve, stirring. Remove from heat.
From limes, grate 2 teaspoons peel and squeeze ½ cup juice. (If using Key limes, don’t use grated peel. It will make filling taste bitter.) In bowl, whisk lime peel and juice, milk and yogurt. Whisk in gelatin mixture.
Spoon filling into crust. Cover. Refrigerate at least 2 hours to set.
Source: Good Housekeeping