Celebrate the Luck of the Irish!
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St. Patrick’s Day is a holiday known for parades, shamrocks and all things Irish. From leprechauns to the color green, thousands of Irish Americans gather with their loved ones on St. Patrick’s Day to share a “traditional” meal of corned beef and cabbage or a toast with a dark beer or even a green one. Whether you enjoy celebrating the traditional way or just by sharing something green, here are some great recipes for you to use. Happy St. Patrick’s Day!!!
Irish Colcannon Soup
Colcannon is a St. Patrick’s Day favorite, it’s a mixture of creamy mashed potatoes and usually kale or cabbage, here is a way to enjoy the taste in a yummy soup!
- 2 tablespoons butter, divided
- 2 ½ cups diced peeled baking potato (about 14 ounces)
- 1 cup diced onion (about 4 ounces)
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 3 cups fat-free, less-sodium chicken broth
- 2 cups water
- 3 tablespoons water
- 8 cups thinly sliced savoy cabbage (about 1 pound)
- 1 tablespoon chopped fresh thyme leaves
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add potato, onion, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and cook 6 minutes. Add broth and 2 cups water; bring to a boil. Cook 10 minutes or until potato is tender.
- Combine 3 tablespoons water and remaining 1 tablespoon butter in a large Dutch oven; bring to a simmer. Add cabbage and thyme. Cover and cook 5 minutes, stirring occasionally. Remove from heat; stir in remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper.
- Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Add potato mixture to cabbage mixture; cook over medium-low heat until thoroughly heated.
Serves 6. Each serving contains Calories 130, Fat 4.1 g, Protein 4.2 g, Carbohydrate 21 g, Fiber 4.5 g, Cholesterol 10 mg, Iron 0.9 mg, Sodium 442 mg, Calcium 48 mg.
Corned Beef Hash
A classic Irish comfort food, this version has a healthier profile but tastes just as good, if not better.
- 2 teaspoons canola oil
- 1 large onion, chopped
- 4 cups diced cooked potatoes or frozen hash brown potatoes
- 1 cup chopped lean corned beef brisket (4 ounces)
- ½ cup reduced-sodium chicken broth
- ¼ cup chopped fresh parsley
- Salt & freshly ground black pepper to taste
- 4 large eggs
- In a large cast-iron skillet, heat oil over medium-high heat. Add onion and sauté until it starts to brown, 5-8 minutes. Add potatoes and cook, stirring, until they brown in spots and become crusty, about 8 minutes more. Stir in corned beef and broth. Cook, scraping up any browned bits, until liquid is absorbed, 5-8 minutes. Add parsley and season with salt and pepper.
- Meanwhile, fill a large skillet with 2 inches salted water and bring to a gentle simmer. Break eggs, one at a time, onto a saucer and slide into the simmering water. Poach eggs until set to desired firmness, 4-5 minutes. Divide hash among 4 plates. Place eggs on top of hash.
Serves 4. Each serving contains Calories 320, Fat 13 g, Cholesterol 240 mg, Carbohydrate 36 g, Protein 15 g, Fiber 3 g, Sodium 493 mg, Potassium 695 mg.
Slow Cooker Corned Beef and Cabbage
- 2 stalks celery, halved
- 4 carrots
- 1 medium onion, cut in 4 wedges
- 4 to 6 red potatoes, quartered
- 1 4 -pound corned beef brisket
- 12 -ounce bottle stout or dark ale
- 1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
- 1 medium head cabbage, cut into 6 wedges
Creamy Horseradish Sauce:
- ½ cup heavy cream
- ¼ cup sour cream
- ¼ cup drained prepared horseradish
- dash hot sauce
- salt and pepper to taste
- Place celery, carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot. Rinse the corned beef brisket and place over vegetables. Add the bottle of stout, spices and enough water to just cover the meat. Cover and cook on LOW for eight to nine hours.
- Remove the meat and vegetables from the pot and cover with foil to keep warm. Increase heat to high and cook cabbage until softened but still crispy, 20 to 30 minutes.
- Slice brisket across the grain, serve with vegetables, mustard and horseradish sauce. Pass extra cooking liquid at the table.
- Creamy Horseradish Sauce: Whip cream to soft peaks and then fold in sour cream and horseradish, to taste. Season with salt, pepper and a dash of hot sauce. Serve with Creamy Horseradish Sauce and Grainy Mustard.
Potato and Cabbage Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ½ head Savoy cabbage, shredded
- 3 scallions, trimmed and chopped
- 3 garlic cloves, peeled and halved
- ½ teaspoon kosher salt
- 4 cups chicken broth
- 2 cups boiled Idaho potatoes, cut in ½-inch slices
- Heat the oil and butter in a large saucepan over medium heat. Add the cabbage, scallions, garlic, and salt and cook until the cabbage is slightly softened, about 5 minutes. Remove ⅓ cup of the cabbage and set aside for garnishing. Add the chicken broth and potatoes and bring to a boil.
- Simmer, covered, until the cabbage is tender, about 15 minutes. Using a blender, puree until smooth and season to taste with additional salt, if desired. Before serving, garnish the soup with the reserved cabbage.
Serves 4. Each serving contains Calories 207, Calcium 114 mg, Carbohydrate 32 g, Cholesterol 8 mg, Fat 7 g, Fiber 10 g, Iron 2 mg, Protein 9 mg, Sodium 745 mg.
- 6 kiwi fruit, peeled and quartered
- 1 cup seedless green grapes
- 1 banana, peeled and cut into 1-inch pieces
- 1 6 – ounce carton key lime- or vanilla-flavored yogurt
- 1 cup orange juice or white grape juice, well-chilled
- 3 tablespoons honey
- 2 -4 tablespoons rum (optional)
- 1 -2 drops green food coloring (optional)
- Fresh kiwifruit slices
- Place kiwi fruit and banana in a 15x10x1-inch baking pan. Place in freezer and freeze, uncovered, for 2 hours or until frozen**.
- In a blender, combine grapes, yogurt, orange juice, honey, rum and about ⅓ of the frozen fruit. Cover and blend until almost smooth. Gradually add remaining fruit, blending after each addition until almost smooth. Add food coloring, if you like.Pour into glasses and garnish with kiwifruit slices.
Shamrock and Gold Coin Cookies
- 2 sticks unsalted butter, at room temperature
- ⅔ cup sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 2 cups all-purpose flour
- Fine green sugar sprinkles
- Yellow-gold coarse sugar
- Preheat oven to 325° F. Combine butter, sugar, vanilla and salt, and beat with electric mixer on medium until blended. Add flour; mix on low until incorporated. Shape dough into a disk and wrap in wax paper. Chill for 2 hours.
- Soften dough at room temperature. Place oven racks in upper and lower thirds of oven.
- Halve dough. Roll to ¼ inch thick and cut out shamrock shapes; save scraps. Repeat. Place cookies on two parchment-paper-lined baking sheets. Bake for 20 minutes (switch oven racks and turn pans halfway through cooking) until lightly golden. Remove; top with sprinkles.
- Transfer to cooling rack.
- Mold scraps into 1-inch balls; roll balls in sugar. Arrange 2 inches apart on baking sheet; flatten to ¼ inch thick with bottom of a glass. Bake for 20 minutes on top rack. Transfer to cooling rack.
Yields 3 dozen cookies.