Holiday-St. Patrick's Day

Dinner:  Delicious Irish Potatoes, Corned Beef, Brussels Sprouts, Cabbage, Green Salad, Broccoli, Mashed potatoes with green onion, Green Jello and Green Rolls (of course).

Wear green


Say, "Top of the morning to you!"

Sautéed Snap Peas with Roasted Vegetables

1 1/2 lb. petite gold potatoes, halved
8 oz. baby bella mushrooms
2 Tbsp. melted butter
1 tsp. each salt, pepper and garlic powder
1 Tbsp. olive oil
8 oz. snap peas, tough strands removed
1/2 white onion , minced
1/3 c. chopped green onion

1) . Preheat oven to 375 F Line sheet pan with foil and coat with non-stick cooking spray.  Toss potatoes and mushrooms with melted butter.  Spread across prepared sheet pan and season with salt, pepper and garlic powder.  Roast 45 minutes, turning every 15 minutes, until cooked and tender.

During last 10 minutes of roasting, in large skillet, heat olive oil over medium heat.  Add snap peas and white onion, cook, stirring occasionally, 5-7 minutes.

Combine roasted and sautéed vegetables in a large bowl; stir in green onions.  Serve 




FLUFFY Lime PUDDING

adapted slightly from Rachel Allen’s Irish Family Food
Ingredients
1 large egg, at room temperature, separated
6 tablespoons (83 grams) granulated sugar
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
2 tablespoons butter, melted
3 tablespoons all-purpose flour
Pinch sea salt
6 tablespoons buttermilk
Confectioners sugar, for dusting
Blackberries, for garnish (optional)
Instructions
1. Preheat oven to 350°F. Have ready two 8-ounce ramekins or custard cups.
2. Place egg white in a medium mixing bowl and set aside.
3. Place egg yolk, sugar, lime juice, and zest in a separate bowl. Whisk well until the mixture thickens and lightens in color. Alternatively, beat using a hand-mixer.
4. Add the melted butter and whisk well.
5. Next add the flour and pinch of sea salt; whisk until just combined. Add the buttermilk and whisk just until smooth. Don’t over-mix.
6. With a clean whisk (or beaters), beat the egg white until peaks form. To test, bring the whisk or beaters out of the bowl and hold upright. The egg whites should mostly stand, but the top will flop over.
7. Using a large silicone or rubber spatula, fold the beaten egg whites into the batter with wide, broad strokes. This will lighten the batter. Don’t stir vigorously, or the puddings won’t rise or separate into layers when baking.
8. Divide the batter between the two ramekins. If desired, place the ramekins in another baking dish to make transporting them in and out of the oven easier. Place in oven and bake for 20-25 minutes, or 25-30 minutes if using the larger baking dish for transporting the ramekins. When the puddings are ready, they will be mostly set, but jiggle in the center when gently tapped. If the top looks at all wet, leave the pudding for another 3-5 minutes. The tops will also be lightly golden around the edges.
9. Allow puddings to cool slightly before serving. If desired, sprinkle the tops with a little confectioners sugar. Serve warm or at room temperature.

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