|Inspired Irish Recipes
For St. Patrick's Day & Beyond
March 14, 2012
Happy St. Patrick's Day!
This week many of us will serve up a traditional classic corned beef and cabbage dinner in what has become a great Irish-American tradition. Corned beef seems to be one of those foods you either love or your hate; not many fence sitters on this one. After weight loss surgery if we have developed a salt sensitivity corned beef does not always sit well with us and cooked cabbage can cause gastric distress for us. The key is to enjoy small portions and remain hydrated before and after a traditional corned beef dinner. For me, a life-long lover of corned beef, I now find greater enjoyment in using the leftover corned beef to play a smaller role in reinvented main dishes. Today I share my classic corned beef dinner with you along with some make-over dishes that I think you will enjoy. And for dessert be sure and try my festive Shamrock Meringue Kisses - Guilt Free & Delicious!
Happy St. Patrick's Day! And may the luck of the Irish be with you!
Thanks for cooking with me!Kaye Bailey
Please enjoy today's "Weeknight Cheater" recipe for Corned Beef Quesadillas. Even though most of our traditional recipes are uncomplicated to prepare there are times we need to have a go-to meal that goes from preparation to table in a flash. We include a WLS-tested "Weeknight Cheater" recipe in each issue of Cooking with Kaye so that you may build a catalog of ready-recipes to have in your toolbox. Studies suggest that we are less likely to snack or graze when we know a yummy meal is minutes away.
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Corned Beef Quesadillas
This puts an unexpected Tex-Mex twist on your corned beef leftovers that is sure to be a big hit with the family. Look for low-carb tortillas in the deli section of your supermarket. Pre-made and toasted quesadillas reheat quickly in the microwave oven for a delicious lunch the following day.
1/2 pound corned beef, cooked and sliced
1/4 pound Monterrey jack cheese, shredded
1 (4-ounce) can diced green chilies, drained
4 small low-carb tortillas
Spray a medium (10-inch) non-stick skillet with cooking spray and place over medium heat. Meanwhile layer a tortilla with 2 slices of corned beef, 1 Tablespoon Monterrey jack cheese, 1 Tablespoon diced green chilies. Top with a second tortilla. Slide into the preheated skillet and heat, watching closely for the tortilla to brown and the cheese to melt. Turn once and cook on second side. Remove to cutting board, slice and serve warm. Garnish with tomato slices, avocado and sour cream or salsa if desired.
*Consider using whole grain tortillas for added fiber and nutrients.
|Classic Corned Beef Dinner -
Dance a jig - it is so Delicious!
This is a traditional recipe for classic corned beef dinner that I found years ago in a magazine and I've been following it more-or-less ever since. The dinner itself is very good, but I find the leftovers to be versatile ingredients in a variety of leftover dishes that masquerade as first-run meals. So once you have enjoyed your traditional Irish meal of corned beef and cabbage give one of my do-over recipes a try and I think you will agree the luck of the Irish is on your side!
Refresher: Corned Beef & Food Safety
Classic Corned Beef Dinner Ingredients:
1 (4-pound) cured corned beef brisket, trimmed
16 cups water
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
1 1/2 teaspoons pickling spice
3 garlic cloves, peeled
1 Tablespoon caraway seeds
1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
4 pounds small red potatoes, quartered
2 tablespoons chopped fresh parsley
2 teaspoons butter
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1/8 teaspoon black pepper
1/2 cup dry breadcrumbs
1 (5-ounce) jar prepared horseradish, drained and squeezed dry
3 tablespoons Dijon-style mustard
Place brisket in a large stockpot; add water, onion, celery, carrot, pickling spice and garlic. Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, lemon rind, lemon juice, and pepper; toss to coat.
Preheat broiler. Combine breadcrumbs and horseradish. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Slice brisket across the grain and serve brisket with cabbage and potatoes.
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Corned Beef Stew
If you don't make the full corned beef dinner try this corned beef stew. It has all the great flavor of corned beef, but tends to be a bit less salty. It is also less labor intensive once you get all ingredients in the pot. Guests at your table may enjoy the stew with traditional Irish soda bread or dinner rolls.
1 (3-pound) corned beef brisket, cubed
4 Tablespoons canola oil
2 quarts beef broth, reduced sodium
Salt & pepper, to taste
1 1/2 teaspoon Italian Seasoning Blend or (1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme)
1 bunch fresh parsley, chopped
2 medium yellow onions, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
1 (8-ounce) package pearl barley
2 (14.5-ounce) cans diced tomatoes, undrained
In a large Dutch oven heat canola oil over medium-high heat. Add cubed corned beef brisket and cook and stir until browned on all sides. Season lightly with salt and pepper. Add beef broth, You Have Arrived Italian Seasoning blend or oregano, basil and thyme, chopped parsley, chopped onions, chopped celery, chopped carrots and pearl barley. Stir well. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cover and allow to simmer 1 hour and 30 minutes, until meat is tender and vegetables are cooked. Serve warm.
Another stew to try: Brunswick Stew
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Leftover Corned Beef? Try this!
Grandma's Corned Beef Hash
Grandma's Corned Beef Hash
This is the basic corned beef hash my grandmother used to make. She would vary the ingredients by what she had on hand, but you can be sure there were always fresh eggs, butter, and cream. She also served this with freshly baked bread or biscuits.Ingredients
3 cups finely chopped, cooked corned beef
3 cups peeled and coarsely chopped boiled potatoes
3/4 cup whipping cream
1/3 cup chopped onion
3 tablespoons finely chopped fresh parsley
1/4 teaspoon salt
Dash of pepper
2 tablespoons butter or margarine
Combine corned beef, potatoes, whipping cream, onion, parsley, salt, and pepper in a large mixing bowl; mix well.
Melt butter in a large skillet over low heat. Add corned beef mixture; press flat with a spatula. Cook, uncovered, over medium heat 15 minutes; stir once, and press flat again. Cook, uncovered, 15 minutes.
Make 6 indentions on top of hash mixture using back of a spoon. Add 1 egg to each indention. Cover skillet and cook an additional 5 minutes or until eggs reach desired degree of doneness. Serve immediately.More Egg RecipesCorned Beef on Rye Appetizers
This quick appetizer will work just as well as a meal for our little tummies. Add some fresh vegetables and dip and enjoy. The cream cheese mellows the saltiness of the corned beef and I find a sweet crispy pickle to be a perfect bite to enjoy with this tasty treat.Ingredients
1 (8-ounce) package cream cheese, softened
2 teaspoons brown mustard
1/4 pound deli corned beef, chopped
1/2 cup Swiss cheese, shredded
2 medium green onions, chopped
1 package rye cocktail bread, toasted
paprika, for garnishDirections
Preheat broiler and line baking sheet with foil for easy cleanup. Using an electric mixer on medium speed beat cream cheese and mustard until smooth. Stir in meat, shredded Swiss cheese and chopped green onion. Spread each toast slice with 1 teaspoon of the cheese and corned beef mixture. Garnish with a sprinkle of paprika. Place under broiler and cook until lightly browned and bubbling. Serve warm on cocktail napkins with a slice of sweet pickle.
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The health content provided by LivingAfterWLS, LLC is intended to inform, not prescribe, and is not meant to be a substitute for the advice and care of a qualified health-care professional.
Kaye Bailey, Founder
Evanston, Wyoming 82931
For delicious recipes your WLS tummy will approve of check out these resources:
| Corned beef refers to a particular style of brine-cured beef. The "corn" in corned beef refers to the "corns" or grains of coarse salts used to cure it. The Oxford English Dictionary dates the usage of corn, meaning "small hard particle, a grain, as of sand or salt." Potassium nitrate (saltpeter) is often added to the brine to help preserve the beef's pink color.|
In the United States and Canada, the consumption of corned beef has become associated with Saint Patrick's Day. Although corned beef did not originate in Ireland, it has been an integral part of Irish-American culture and is often part of North American celebrations of Saint Patrick's Day. In Ireland, the closest traditional dish is Bacon and Cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in America after Irish immigrants in the eastern United States used corned beef instead of pork in their traditional dish.
Corned beef was originally used as a substitute for bacon by Irish American immigrants in the late 1800s. A similar dish is the New England boiled dinner, consisting of corned beef, cabbage, and root vegetables such as carrots, turnips, and potatoes, which is popular in New England and parts of Atlantic Canada.
May the Irish hills caress you.
May her lakes and
rivers bless you.
May the luck of the Irish
May the blessings of
Saint Patrick behold you.
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|Shamrock Meringue Kisses|
Instead of the traditional shamrock sugar cookies try these guilt free meringue treats!
3 egg whites, use large eggs (room temperature)
1/8 teaspoon cream of tartar
6 tablespoons SPLENDAŽ Sugar Blend for Baking, or 6 tablespoons EACH Splenda granulated and granulated sugar
6 tablespoons mini semi sweet chocolate chips
6 pieces sugar-free green peppermints, crushed (about 3 tablespoons)
Green food coloring
Preheat oven to 225 degrees F. Line a cookie sheet with either parchment or foil.
Place egg whites in a grease-free bowl. Add cream of tartar and beat until frothy. Slowly beat in Splenda Sugar Blend for Baking (or Splenda granular and sugar) 1 tablespoon at a time until egg whites are stiff. Add green food coloring to desired color. Fold in chocolate chips and green peppermints with a spatula or spoon.
Drop the cookie mixture using a tablespoon onto cookie sheet, lifting the spoon to create rounded mounds. Do not spread batter.
Place in oven and bake one hour or until dry to touch and easy to remove from cookie sheet. Makes 24 cookies, 1 cookie per serving. Per serving: 35 Calories; 1g Protein; 6g Carbohydrate; 3g Sugar; trace dietary fiber.
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