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 egg, beaten
- 3 oz raisins, about 2/3 cup
DIRECTIONS
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Preheat oven to 375°F. Spray muffin tin with baking spray.
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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.
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In a small bowl, stir together buttermilk, honey (or agave) and egg until blended.
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Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.
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Spoon batter into prepared pan.
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Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.
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Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack.
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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 trimmed, lean corned beef brisket
- 3 medium carrots, peeled 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 cabbage, cut into 6 wedges
DIRECTIONS
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Place the corned beef brisket, carrots, pearl onions, parsley, bay leaves and peppercorns in the Instant pot and add 3 cups of water.
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Cover and cook on high pressure 1 1/2 hours. Natural release then open.
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Add the cabbage to the top, cover and cook on high pressure 3 minutes, quick release.
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Remove meat and slice into 6 pieces.
Sheperd’s Pie
INSTRUCTIONS
Potatoes:
- 1-1/2 lbs Yukon Gold potatoes, peeled, 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 onion, diced
- 1 celery stalk, chopped
- 2 cloves garlic, diced
- 8 oz mushrooms, diced
- 10 oz frozen mixed vegetables, carrots, corn, peas, green beans, baby lima beans
- 2 tbsp flour, or 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.
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Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
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Preheat oven to 400°F.
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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.
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When cooked, set aside on a plate.
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Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
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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.
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Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika
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Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
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Remove from oven and let it cool 5 minutes before serving.