Everyone Goes Green for St. Patrick’s Day
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. Some even celebrate with Shepherd’s pie.
Some of us are just all about celebrating St. Patrick’s Day with some green grub. It’s almost St. Patrick’s Day, and of course you’ve got one very vibrant color on your mind. Channel the luck of the Irish by whipping up some emerald-hued dishes to celebrate the patron saint of Ireland.
But before you go mixing up Blue No. 2 and Yellow No. 6 food dyes, you’re in luck: Some of the healthiest veggies and herbs around are naturally green. Give some of these a try!
Hot Reuben Dip
(You have seen this one from me before, but it is still a “go-to” for St. Patrick’s Day)
- ½ pound diced corned beef (I purchased this at a Deli counter but asked for thick-sliced for more flavor)
- 1 package (8 ounces) cream cheese, softened
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained well.
- ½ cup sour cream
- 1 tablespoon ketchup
*If you prefer you may substitute sour cream and ketchup with your
- Favorite Thousand Island dressing
- 1 tablespoon spicy brown mustard
- Cocktail Rye Bread
- In a medium bowl, combine corned beef, cream cheese, Swiss cheese, sauerkraut, sour cream, ketchup, and mustard. Spoon into a greased, 1-quart baking dish.
- Bake at 350° F for 30 minutes, until hot and bubbly. Serve warm with rye
- Bread (I slow toasted the Rye Bread so it was crunchy like a cracker).
Cilantro Lime Rice
(This is another “tried and true” favorite of mine; it is adapted from a Martha Stewart favorite)
- 1 cup long-grain white rice
- Coarse salt
- ½ cup fresh cilantro
- 2 tablespoons fresh lime juice1 tablespoon olive oil
- 1 garlic clove
- In a medium saucepan, bring 1½ cups water to a boil. Add rice and ¼ teaspoon salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
- Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons water; blend until smooth. Stir into cooked rice, and fluff with a fork.
Luck of the Irish Green Beer Soup with Pesto Croutons
For The Soup
- 3 cups broccoli florets, chopped
- 4 tbsp. unsalted butter
- ½ large sweet onion, finely diced
- I large carrot, peeled and diced
- 2 ribs celery, chopped
- 2 garlic cloves, minced
- 2 cups wheat beer or pale ale
- 2 tbsp. cornstarch
- 8 ounces sharp white cheddar cheese, grated
- 8 ounces Gouda, grated
- 1 cup vegetable broth
- ⅓ cup heavy cream
- Salt and pepper to taste
For the Croutons
- 1 French baguette, cut into cubes
- 2 tbs. butter
- 2 tbs pesto
- In a large pot of lightly salted water, cook the broccoli until very soft, drain and set aside.
- In a large saucepan over medium-high heat, melt 4 tbsp. butter. Add the onion, carrots, and celery and cook until the carrots are very soft, about 8 to 10 minutes. Add the garlic, cook for about 30 seconds, remove from heat.
- In a large food processor or blender, add 1 cup beer, cornstarch, both kinds of cheese and as well as the carrot and celery mixture, process until very smooth, about 5 to 8 minutes. Return mixture to the pot along with the remaining beer.
- In the same food processor (no need to clean between jobs) add the broccoli and the broth, process until very smooth. Add pureed broccoli, as well as the cream, to the soup.
- Bring the soup to a low simmer, stirring occasionally until warmed and slightly thickened. Salt and pepper to taste.
- In a skillet over medium-high heat, melt 2 tbsp. butter. Add the bread cubes and toss until browned. Remove from heat and immediately add in the pesto, toss to coat.
- Serve the soup topped with croutons.
(This one is a little sweet for me, but some folks loooove it)
- 1 cup Guinness Beer
- ¼ cup each: ketchup and honey
- 2 tablespoons balsamic
- 2 teaspoons Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon oil
- 8 boneless, skinless chicken thighs
- Add the Guinness, ketchup, honey, balsamic, Dijon, and garlic to a small pot and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes, or until it starts to thicken.
- While the sauce is simmering, start the chicken. Heat the oil in a large frying pan over medium-high heat. Add the chicken to the pan and brown it on both sides, about 10 minutes total. Drain the fat from the pan.
- Pour the slightly thickened Guinness sauce over the chicken and continue to cook the chicken, turning it over a few times so the sauce coats both sides, for about 15-20 minutes, or until the sauce reduces and is thick and sticky.
Healthy Shamrock Shake
- 1 overripe large frozen banana
- Chocolate chips, as desired
- ⅛ tsp. to ¼ tsp. pure peppermint extract (I like ¼ tsp.)
- 1 cup milk of choice
- ¼ cup frozen spinach
- Use your favorite milk of choice. Canned coconut milk will give it a rich milkshake-like taste, but you can choose the lighter results of using cashew milk or almond milk.
- To make the shake: Blend all ingredients in a blender until completely smooth. Make sure the banana you use is at least somewhat brown. You can add the chocolate chips either before or after blending. Be sure to use pure peppermint extract, not imitation.
Serves 1. Serving contains Calories 130, Fat 2 g., Cholesterol 0 mg., Sodium 161 mg., Carbohydrates 28 g., Fiber 3.5 g., Protein 3 g.
Easy Crock Pot Corned Beef and Cabbage
- 3 pounds corned beef brisket with spice packet
- 2 carrots, cut into 2-inch pieces
- 2 medium onions, chopped
- 1 small head green cabbage, cored, roughly chopped
- 2 cups apple juice
- 1 cup water
- Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Serve warm.