Happy St. Patrick’s Day!  We’ve rounded up some of our favorite recipes for this holiday, thanks to SkinnyTaste.com!

 

Whole Wheat Irish Soda Bread

 

INGREDIENTS

  • baking spray
  • 1 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 tbsp chilled butter
  • 1 cup 1% buttermilk
  • 3 tbsp honey or agave
  • 1 large eggbeaten
  • 3 oz raisinsabout 2/3 cup

 

DIRECTIONS

  • Preheat oven to 375°F. Spray muffin tin with baking spray.
  • In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.
  • In a small bowl, stir together buttermilk, honey (or agave) and egg until blended.
  • Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.
  • Spoon batter into prepared pan.
  • Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
  • Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack.
  • Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature.

 

 

Instant Pot Corned Beef & Cabbage

 

INSTRUCTIONS

  • 2 pounds trimmedlean corned beef brisket
  • 3 medium carrotspeeled and cut into 1-inch chunks
  • 1 cup frozen pearl onions
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns
  • 1 medium head cabbagecut into 6 wedges

 

DIRECTIONS

  • Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
  • Cover and cook on high pressure 1 1/2 hours. Natural release then open.
  • Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
  • Remove meat and slice into 6 pieces.

 

 

 

Sheperd’s Pie

 

INSTRUCTIONS

Potatoes:

  • 1-1/2 lbs Yukon Gold potatoespeeled, diced
  • 3/4 cup fat free chicken broth
  • 2 tbsp reduced fat sour cream
  • salt and pepper
  • paprika

Filling:

  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 1 medium oniondiced
  • 1 celery stalkchopped
  • 2 cloves garlicdiced
  • 8 oz mushroomsdiced
  • 10 oz frozen mixed vegetablescarrots, corn, peas, green beans, baby lima beans
  • 2 tbsp flouror use GF flour
  • 1 cup fat free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • kosher salt and pepper

 

DIRECTIONS

 

  • Boil potatoes in a medium pot of salted water until cooked and soft.
  • Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
  • Preheat oven to 400°F.
  • In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste.
  • When cooked, set aside on a plate.
  • Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
  • Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  • Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
  • Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
  • Remove from oven and let it cool 5 minutes before serving.

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