Tasty Saint Patrick's Day Recipe Ideas

If you're still short on ideas for St. Patrick's Day meals, here are some to check out. From Irish soda bread, to beer waffles, to corned beef hash, we've got you covered! These recipes are sure to impress the company. And don't forget the green beer! Or get creative with a Shamrock Shake, or Easy Irish Coffee. Either way, have a great, fun, and tasty holiday, and if you do drink, please do so responsibly.


19 St. Patrick's Day Recipes | Brown Eyed Baker
A roundup of St. Patrick's Day recipes on BrownEyedBaker.com. ... My favorite day of the year,love to cook with Guinness !! Your Irish Whiskey Soda Bread with Irish Whiskey Butter is on my list for this weekend !! Reply. 3 ...
Publish Date: 03/07/2013 0:01
http://www.browneyedbaker.com/2013/03/07/19-st-patricks-day-recipes/

Cooked corned beef, eaten on St. Patrick's Day. (Photo credit: Wikipedia)

Irish Recipes For St. Patrick's Day
... surround us. We all know what that means: Saint Patrick's Day is here. ... My mother was not a good cook at all, and always stuck to the basics she grew up with, so I know she didn't just try it when we moved here. Maybe it ...
Publish Date: 03/09/2012 17:26
http://www.huffingtonpost.com/2012/03/09/irish-recipes-dinner_n_1335701.html

Authentic Irish Colcannon & St. Patrick's Day | Boulder Locavore
Traditional athentic Irish Colcannon recipe perfect for St. Patrick's Day! Potatoes ... Place potatoes in boiling water until done (about 20 minutes; poke a fork in them to ensure they are no longer hard and are cooked through).
Publish Date: 03/08/2013 6:00
http://boulderlocavore.com/2013/03/authentic-irish-colcannon-st-patricks-day.html

Happy St. Patrick's Day, The Gluten-Free Way | Gluten-free in the ...
Happy St. Patrick's Day, The Gluten-Free Way. Posted on March 9, 2013 by annbyrne. No matter your heritage, it's fun to tap into your inner Leprechaun on St. Patrick's Day. The three main culinary components of this happy holiday are ...
Publish Date: 03/09/2013 11:13
http://blogs.poughkeepsiejournal.com/glutenfreeinthehudsonvalley/2013/03/09/happy-st-patricks-day-the-gluten-free-way/

How to Make Corned Beef - Devour The Blog - Cooking Channel
There's the whole St. Patrick's Day thing, and I also really like corned beef. I've kept a mysterious bucket of ... If I wanted to make homemade corned beef for St. Patrick's Day, should I get on it now? Yes. How much corn do I ...
Publish Date: 03/08/2013 18:00
http://blog.cookingchanneltv.com/2013/03/08/how-to-make-corned-beef/

St. Patrick's Day Marshmallows and Easy Irish Coffee | HULIQ
Cooking certain treats make people think of special holidays. St. Patrick's Day is a time for wearing green, eating treats and having special beverages. These simple St. Patrick's Day recipes for Marshmallows with Caramel ...
Publish Date: 03/03/2013 13:56
http://www.huliq.com/10559/st-patricks-day-marshmallows-and-easy-irish-coffee

Recipe: Meaty Stewed Cabbage

This is a variation on the theme of corned beef & cabbage - if you don't like corned beef, you can substitute this dish for your Irish festivities this weekend. Cabbage is a traditional winter staple, as it keeps well in cold storage for months, which is partly why it's part of this holiday tradition. The addition of sausage provides more flavor than just beef, and you can make this one a bit spicy if you like. This is a very easy dish so it's great for a busy holiday weekend. Enjoy, and have a fun, safe holiday!

Meaty Stewed Cabbage
(Serves 8-12.)

Ingredients:

1 lb. bulk pork sausage
1 lb. ground beef
1 large onion, chopped
1 can (28 oz) diced tomatoes
1 can (6 oz) tomato paste
2 Tbsp apple cider vinegar
1 Tbsp chili powder
1 tsp garlic powder
1/8 tsp red pepper flakes
10 to 12 cups shredded cabbage (depending on how much cabbage you want)

Directions:

1. In a large Dutch oven over medium heat, put the sausage and beef, cook (breaking up the meat) until browned slightly.
2. Add the remaining ingredients to pot and allow to come up to a boil, then immediately reduce  heat and simmer, covered with lid vented slightly, for 10 to 15 minutes or until cabbage is tender. 
3. Will serve 8 hungry people or 10 to 12 light eaters.

Cooking Irish Favorites for St. Patrick's Day

There is something about St. Patrick's Day that brings out the Irish cook in all of us. If you are not of Irish decent it may not have quite this profound effect upon you. If you are, then I'm quite certain you will understand what I mean by this. There's something about revisiting traditions that may have been lost in the fog of coming to a new world and adopting a new way of life that is lifted on this one day of the year. As a result old favorite recipes handed down from mother to daughter over the centuries come out and grand meals are prepared.

If your mother wasn't of Irish decent and you do not have a stockpile of wonderful Irish recipes in your inventory there are a few great websites on the Internet that offer excellent recipes that have already been converted to standard American measurements that will have Irish eyes - and any eyes that think they might wish to be Irish - smiling once again.

(Photo credit: Wikipedia)

Corned beef and cabbage is a classic Irish favorite. You can also include more veggies in the meal by adding great things like potatoes and carrots to the recipe. This is a great meal because it can be put in the crock pot before the work of the day begins, and with very little effort you'll have a tasty dinner waiting for you at the end of the day. Very little work is necessary in creating an outstanding feast that many will think you've had to miss a parade or two in order to prepare!

Lamb stew is another great dish to put on your St. Patrick's Day table. There are also slow cooker or crock pot recipes available for this family favorite if you take the time to search them out. This is a stick-to-your-ribs kind of meal that is very popular in cooler climates for the St. Patrick's Day festivities. This makes a great lunch or dinner and goes quite well with Irish Soda Bread.

Shepherd's Pie is another hale and hearty meal that is a wonderful addition to the St. Patrick's Day festivities. This dish is a favorite among those who have tried it and might just become a staple recipe in your kitchen once you give it a try!

And no Irish meal is really complete without potatoes of some kind on the table. Keep this in mind no matter which meal you cook. There must be potatoes in order to complete the meal or it simply cannot be authentically Irish! This may be a slight exaggeration but you really can't go wrong with potatoes for this holiday meal.

Picture of a beam in the Guinness Storehouse in Dublin.  (Photo credit: Wikipedia)

Of course Irish coffee and green beer are quite often the drink choices for St. Patty's day celebrations and they are never a bad choice, provided someone not drinking those drinks is doing the driving. If alcohol isn't your beverage of choice it is definitely not a requirement. However, if you are feeling particularly in line with the green theme of St. Patrick's Day you could make a green milk shake, a green smoothie, green powdered drink mix, or any other green drink that comes to mind. The drinks and even the colors aren't really all that important in the end. It is all in good fun at this point even if it isn't Irish in nature. There are some days when it just pays to be green despite the fact that Kermit still claims, "it ain't easy being green."  :-)

Recipe: Roasted Beets In Rosemary Dijon Dressing

If you've never tried beets, or just don't know how to cook them, you're in for a treat!  This time of year, beets are one of my favorite local veggies - sweet little garnet gems which can dress up a salad, add color to a stir-fry, or deliver sugary goodness when baked until soft and shriveling. I get plenty of them in my CSA this time of year, so this recipe offers yet another welcome way to prepare these tasty treats.

Tender Roasted Beets In Rosemary Dijon Dressing
(Serves 4-6.)

Ingredients:

Beets! (Photo credit: Jim Carson)

3 lbs small tender beets
4 Tbsp olive oil, divided
1 tsp salt
1/2 tsp black pepper
1 Tbsp Dijon mustard
1 orange, juiced
1 tsp sugar
1 Tbsp red wine vinegar
1 Tbsp fresh rosemary, chopped

Directions:

• Preheat oven to 400 degrees. Scrub the beets well and trim leaving 1/2 inch stem and root intact.
• Place beets in a large bowl and add 1 tablespoon of the olive oil, add all the salt and pepper, then toss together to coat well.
• Place beets in a shallow roasting pan or baking sheet in a single layer, put in preheated oven and roast 40 to 45 minutes or until beets are tender; remove and set aside while you prepare the dressing.
• Make the dressing by putting into a large bowl the mustard, orange juice, sugar, and red wine vinegar, whisking to combine.  When combined, keep whisking while slowly drizzling in the remaining 3 tablespoons of olive oil and whisk until dressing thickens, then add rosemary, stir, and set aside.
• Now that you can handle the beets, rub them with paper towels to remove the skins.
• Cut the beets into quarters and put them in the bowl with the dressing, then toss to combine.
• Let the mixture stay out at room temperature for about 30 minutes so flavors combine.
• Serve at room temperature as a side dish or salad by spooning over mixed lettuce greens.

Recipe: Hearty Harvest Chicken Stew

This time of year, eating local  may not be as easy for some, but you can still enjoy locally grown foods if you choose seasonal vegetables, or those that store well. Winter squash, carrots, potatoes, and onions can all keep well into the winter if properly stored - that way you can eat foods from your local area well into the winter months. This tasty stick-to-your-ribs recipe is even better if made with locally raised, pasture-fed chicken - once you try it, you'll never want to go back to the big-box store kind!

Hearty Harvest Chicken Stew
(Serves 4-6.)

Ingredients:

2 Tbsp olive oil
1 lb chicken breast tenders, cut into bite-size pieces (local and organically grown, if at all possible)
1 can chicken stock (large size) - or 3-cups homemade broth
3 potatoes, diced
4 carrots, peeled and sliced
1 red onion, diced
3 stalks celery, chopped
1 tsp dried thyme
salt and pepper to taste
2 Tbsp butter
2 Tbsp flour

Directions:

1. In a Dutch oven or heavy soup pot, heat the oil over medium-high heat, then add the chicken pieces and cook until just browned.
2. Pour in the chicken stock, bring to a boil, add all the vegetables, and return to a boil, then immediately turn heat down to a simmer. 
3. Simmer slowly for about 20 to 25 minutes or until the vegetables are just tender crisp.
4. Add the thyme, salt, and pepper and continue simmering while you prepare the roux.
5. In a small bowl, smash the butter and flour together with a fork until completely combined, then add to the liquid in the pot and whisk until the liquid thickens, then stir through the entire mixture and allow to heat for another minute, then remove from heat and serve immediately.
6. This will serve about 4 to 6 people a hearty meal.

From Farm To Table - Your Guide To Becoming A Localvore

The 'buy local, eat local' craze is sweeping the nation. Eating local is a great idea, but where do you start? How do you become a localvore (or locavore)?  And what benefits does it give to you and your surrounding environment? These are all great questions and, surprisingly, the answers are fairly straight forward. Let's get things straight and get on with eating local and becoming an honest to goodness locavore.

Farmer's markets becoming a popular place to buy fresh local food. (Photo credit: Wikipedia)

Locavore

You probably remember from history, biology, or perhaps one of those other 'ologies' about words ending in 'vore'. Think herbivore (plant eating animals), carnivore (meat eating animals) or even omnivore (animals who don't really care as long as it is edible.)  So it only follows that locavore means those people who consume locally grown food and use locally produced products, or at least try to remain within a certain radius from home. Basically, if it's on a truck for hours or days to get from the farm to your table, it doesn't qualify as local.

Health

So what exactly are the benefits to your health when you are a locavore? One of the most commonly stated health benefits is that food that is grown near you is believed to help your body fight off allergens. For instance, eating locally made honey will help you during allergy season because the same pollen that your body is trying to ward off is what the bees used to make the honey. Therefore, by eating the honey, you are helping your body develop antibodies that will help fight off the allergens.

Economy

Not only will your body thank you for eating local, but you also have the power to help sustain small businesses that count on you to keep going. You get the chance to see exactly what goes into your food and the local businesses are responsible to you, not some corporate entity. By voting with your dollars, you are telling these local businesses that you love what they do or you believe they could be better stewards of what they have. Either way, your dollar is working to influence your community.

Freshness

If you have never tasted a ripe cantaloupe that was picked off the vine just a few hours earlier, you don't know what you are missing. How about that big juicy tomato fresh off the plant in the garden? When a fruit or vegetable is picked when it is ripe rather than hoping that it ripens on the truck, you get a superior taste. Produce was designed to ripen a certain way, usually on the vine or tree or in the ground.  When we prematurely pluck it to get it shipped across country, we seriously defeat the ways of nature. The result? Food that doesn't taste the way nature intended - and nor is it as healthy and nutritious.

Nutrition

What is “Local” Food? (Photo credit: USDAgov)

It is amazing how much of a fruit or vegetable's nutrients develop during the final ripening stage while still attached to the plant. During that stage, the soil pours in vitamins and minerals that are essential in order to ripen the produce; the very same nutrients essential to your health. By pulling your food from the ground or off the vine before it is ripe, you are losing out on nutrients your body counts on to maintain its health – your health.

If you've been reading my blogs for long, you know what a passion of mine this is! Eating local is more than just a fad... it is a way of life. There is nothing more delicious, nutritious, healthy, and economy-boosting than being a locavore in your very own hometown.


For more on finding fresh, local foods near you, visit http://www.newholisticliving.com/csa.html

Low Carb Recipe: Tangy Chili Jicama Salad

Mmmm...this fresh and tasty salad blends tangy citrus flavors with the sweetness of peppers and jicama (a crunchy, mild root vegetable - you can find it in the produce sections of most major grocery stores) and chili powder and cilantro for a unique flavor combination that will have your tastebuds dancing for joy!

Tangy Chili Jicama Salad
(Serves 2-4.)

Ingredients:

Pachyrhizus erosus, common name Jicama, a root vegetable. (Photo credit: Wikipedia)

1 large lime, zested and juiced
1 small orange, zested and juiced
1 tsp honey (optional)
1/4 tsp chili powder
1/4 tsp kosher salt
1/8 tsp black pepper
2 Tbsp olive oil
1 medium or 2 small jicama
1 red bell pepper, diced
2 green onions, chopped
2 Tbsp chopped fresh cilantro

Directions:

• In a large salad bowl, put the lime zest and juice, orange zest and juice, honey, chili powder, salt, black pepper, and olive oil, and whisk together until well combined; set aside.
• Peel the jicama and cut into thin strips, like shoestring potatoes. 
• Put jicama into bowl with dressing, add the bell pepper, onions, and cilantro, and toss to coat. 
• Cover bowl with plastic food wrap and refrigerate for at least 30 minutes for flavors to blend.
• Remove and toss again.
• Serve cold.