Food For Thought: As Irish as you can get!

It was a few years ago that I finally came home from my volcanic cloud delayed Ireland trip. While being there was great, staying an extra 8 days not so much. Ireland is the land of my people; my grandmother was 100% Irish, born at the turn of the century, in 1900. Fire engine red hair and lovely brogue, Edna Finley was about as Irish as you can get.

Speaking of being as Irish as you can get, potatoes and Corned Beef and Cabbage are the quintessential Irish food. Here’s a couple recipes, enjoy!

Mashed Potato Casserole

No ratings yet
Servings 6 servings

Ingredients
  

  • 2 pounds baking potatoes — cut into 1-inch pieces
  • 1 8-oz. package neufchatel cheese (that’s low fat cream cheese)
  • 1 cup plain nonfat yogurt
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons whipped butter melted
  • 1/2 teaspoon paprika

Instructions
 

  • Place potatoes in a saucepan; add water to cover, and bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until very tender; drain.
  • Combine potato, cream cheese and the next 3 ingredients in a bowl and mash your heart out.
  • Spoon into an 9 x 13 inch baking dish, lightly oiled; drizzle butter
  • over the top of the potato mixture. Sprinkle with paprika for color.
  • Bake uncovered at 350 degrees for 30 minutes.
Tried this recipe?Let us know how it was!

Corned Beef and Cabbage

No ratings yet
Servings 6 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion quartered
  • 2 cloves garlic pressed
  • 2 tablespoons fresh parsley chopped and divided
  • 2 cups baby carrots
  • 3 pounds corned beef brisket trimmed of excess fat
  • 2 tablespoons pickling spice
  • 4 cups water
  • 8 small red potatoes
  • 1 head cabbage cored and cut into 8 wedges
  • 2 tablespoons butter melted

Instructions
 

  • In a large skillet over medium-high heat, saute onion, garlic, 1 tablespoon of the parsley, and carrots in the oil for 2 to 3 minutes or until onions are translucent. Remove from skillet and place in slow cooker. Add corned beef brisket and pickling spice to the slow cooker and add water. Cover and cook on low for 6 hours or until brisket is tender.
  • About 1 hour before you are ready to eat, add the potatoes and cabbage wedges. Cover and cook until veggies are tender. In a small bowl, combine melted butter and remaining parsley. Remove brisket and veggies from the slow cooker. Slice brisket across the grain. Brush veggies with butter mixture. Serve.
Tried this recipe?Let us know how it was!

Did you Corned Beef and Cabbage is actually keto? It is! All you need to do is take out those potatoes and you’re golden.

0 Responses

  1. What IS corned beef anyway? 🙂 Here in the States it is a “must have” around St. Patrick’s. But in my 2+ years of living in Ireland I do not recall seeing it on a menu or eating it.

  2. corned beef |kɔːrndˈbiːf | nounbeef brisket cured in brine and boiled, served hot typically with cabbage, or cold, sliced for sandwiches.

Leave a Reply

Your email address will not be published.

Recipe Rating