St. Patrick's Day Eve

Here's a second round of food for tomorrow's St. Patrick's Day celebration, including Irish Soda Bread and Creamy Irish Potato Soup. Enjoy!

ST. PATRICK'S DAY SOUP

This is from GE Appliances, and begins, “What a tasty home-made potato soup, made with both Idaho and sweet potatoes.” Makes 4 to 6 servings in 20 minutes. The recipe originally calls for chicken broth or bouillon; I changed it to vegetable broth or bouillon.

To view this online, click here.

Ingredients

6 large Idaho potatoes, peeled and cut into pieces

2 large sweet potatoes, peeled and cut into pieces

1 large onion, chopped

4 cups vegetable broth or bouillon

2 teaspoons thyme

1- 16 oz. container sour cream

1 stick butter or margarine

1/2 cup flour

2 cups milk

Salt and pepper to taste

Directions

Place potatoes, onion, broth and thyme into a 5-quart pot. Bring to a boil, then cover and simmer for 20 minutes or until potatoes are tender.

Melt butter in a medium size saucepan. Stir in flour with a whisk or wooden spoon to make a smooth paste.

Add milk, a little at a time, stirring to make the mixture smooth. Bring to a boil, stirring constantly until thickened. Season generously with salt and pepper. Add to the potato mixture.

Stir in sour cream.

Heat thoroughly and serve.

CREAMY IRISH POTATO SOUP

This recipe comes from Campbell's Kitchen; to view this recipe online, click here. The recipe starts off, "This rich and creamy potato soup is subtly flavored with celery and green onions. It's the kind of soup you'll want to savor slowly...even though it's ready in just 35 minutes." The recipe originally called for chicken broth, but I changed it to vegetable broth to make it vegetarian.

Prep. time: 15 minutes; Cooking time: 25 minutes; Serves: 5 servings (1 1/4 cups each)

Ingredients

2 tablespoons butter

4 medium green onion, sliced (about 1/2 cup)

1 stalk celery, sliced (about 1/2 cup)

1 3/4 cups Swanson® Vegetable Broth (Regular, Natural Goodness® or Certified Organic)

1/8 teaspoon ground black pepper

3 medium potato, sliced 1/4-inch thick (about 3 cups)

1 1/2 cups milk

Directions

Heat the butter in a 3-quart saucepan over medium heat. Add the onions and celery and cook until they're tender.

Stir the broth, black pepper and potatoes in the saucepan and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the potatoes are tender.

Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth. Repeat with the remaining broth mixture and remaining milk. Return to the saucepan and heat through.

MASHED POTATOES WITH CHIVES

I absolutely love potatoes, especially mashed. This comes from the March 2008 issue of Vegetarian Times, and begins, “It really isn’t an Irish dinner unless there are potatoes. These can be served as a side dish, or combined with a stew to make a cottage pie: Simply place the stew in a pie dish, spread the potatoes on top, and place under the broiler until the potatoes are browned.” Serves 2 in 30 minutes or less.

To view this online, click here.

1 lb. Yukon gold potatoes, peeled and cut into 1/2-inch slices

3/4 cup low-fat milk

1 1/2 Tbs. butter

3 Tbs. finely chopped chives

1/4 tsp. grated nutmeg

Place potatoes in medium pot and cover with 1 inch water. Bring to a boil over high heat. Reduce heat to medium, and simmer 8 to 10 minutes, or until potatoes are tender. Drain, and put potatoes through ricer or mash in medium bowl.

Heat milk and butter in small saucepan until butter is melted. Stir into potatoes along with chives and nutmeg. Season with salt and pepper.

nutritional information Per SERVING: Calories: 331; Protein: 8 g; Total Fat: 10 g; Saturated Fat: 6 g; Carbohydrates: 55 g; Cholesterol: 27 mg; Sodium: 404 mg; Fiber: 5 g; Sugar: 7 g; Gluten-Free

CABBAGE CASSEROLE

This comes from Healing Heart Foundation. The site has quite a few heart-healthy recipes; just go to their site (click here), then click “recipes” on the left-hand side.

This was the closest to an Irish dish that I could find on the site. Enjoy!

1/2 head cabbage

2 C cooked brown rice

1/2 C whole wheat couscous

1 12oz. can tomato sauce

1/4 C raisins (optional)

1 can chopped tomatoes

1/2 C fresh or frozen corn

1 tsp fresh lemon juice

1 T brown sugar or brown rice syrup

1/4 tsp each: cardamon, coriander, curry powder, pepper, garlic powder and a pinch of allspice

1/8 t ground cloves (optional)

Slice cabbage diagonally. Pour hot water over it to make it limp. Drain. Mix rice, couscous, raisins and corn and set aside. Mix tomato with all other ingredients and spread 1 C in the bottom of a large ceramic casserole lightly coated with non-stick spray. Cover with layers of the cabbage and the rice mixture. Top with the rest of the tomato mixture and cover with foil. Bake at 325° F. for 30 to 45 minutes, until bubbly. Serve hot with whole wheat bread and a salad.

This dish is similar to a savory stuffed cabbage, but the difficulties and disasters of stuffing have been avoided. For a fancier dish, the rice mixture can be rolled into cabbage leaves and skewered with a toothpick. Green peppers can be stuffed instead of using cabbage.

4 servings, each: Calories 567, Fat 3.79 g (5% cff), Carbohydrate 10.02 g, Protein 15.98 g (11%)

IRISH SODA BREAD

I think I probably have run across a dozen or more recipes for Irish Soda Bread, most of which seem to be a slight variation of the bread. This one comes from a long-since-forgotten-emailing-list.

4 cups flour

1/4 cup sugar

1 tsp baking powder

2 tbsp caraway seeds

1/4 cup butter

2 cups raisins

1 1/3 cup buttermilk

1 egg

1 tsp baking soda

1 egg yolk, beaten

Mix the flour, sugar, and the baking powder into a mixing bowl. Stir in the caraway seeds. Cut in the butter until the mixture looks like coarse meal. Stir in the raisins. Set aside. Combine the buttermilk, egg, and baking soda. Stir into the flour mixture just enough to moisten the dry ingredients. Turn onto a floured board and knead lightly until the dough is smooth. Shape into a ball and place in a greased 2 quart casserole dish. Brush with egg yolk. Bake at 375 F for one hour. Cool the bread for 10 minutes before removing from the casserole dish.

BAILEYS MOUSSE CHEESECAKE

This comes from The Baker Chick's e-newsletter. If you haven't signed up for Audra's newsletter yet, you really should! (Yes, that's a subtle recommendation.)

This recipe, which yields 1 7-inch cheesecake, can be found online at http://www.thebakerchick.com/2015/03/baileys-mousse-cheesecake/.

Ingredients

For the Crust:

1/2 cup white sugar

1/3 cup all-purpose flour

3/8 cup unsweetened cocoa powder (Note: 1/2 cup minus 2 Tablespoons unsweetened cocoa powder)

1 pinch salt

1/4 cup butter, melted

For the Topping:

2 8-ounce packages cream cheese, room temperature

1/2 - 3/4 cup Bailey's

1 teaspoon vanilla extract

1/3 cup chocolate chips, or melted chocolate or shaved chocolate for topping.

Instructions

Preheat oven to 375F.

In a medium-sized bowl, stir together the sugar, flour, cocoa powder, and salt. Add the melted butter and stir until moistened. Press the crust mixture into a 7-inch springform pan* and bake for 10 minutes.

While the crust cools, whip the cream cheese on high until smooth. Add 1/2 cup of the Bailey's and the vanilla extract. Taste the mixture, and add the remaining 1/4 cup of creamer if desired, 1 tablespoon at a time until desired sweetness is reached.**

Transfer filling into cooled crust and smooth with an offset spatula. Sprinkle with chocolate chips, or drizzle with melted chocolate or chocolate shavings. Cover with plastic wrap and chill for several hours, until the filling has set. (You can speed this up in the freezer.)

Notes:

You can use a 9 inch springform pan, but I would make 1 1/2 times the recipe.

*The more liquid you add to the filling the looser it will be. I added the full 3/4 cup and it was perfectly creamy and dreamy, but if you prefer a bit more solid texture add a little less.

Almost St. Patrick's Day

I realize I normally don't post on the weekends, but since tomorrow is St. Patrick's Day, I figured I'd post these today. (And yes, there is a bit of debate about whether St. Patrick was good for the non-Christians around him. Let's just go with the "let's eat" part of it, okay?! You can use the food to celebrate either way.)

Today's post includes two Colcannon recipes and Vegetarian "Beef" and Guinness Stew. Enjoy!

Note: About.com has changed into DotDash.com, and split into different channels. Jolinda Hackett has since left DotDash.com. I haven't had time to check on the other writers listed in today's post. Hopefully, I'll be able to do that in the near future.

COLCANNON

I've posted two colcannon recipes today. The first one comes from the March 2007 issue of Vegetarian Times. It starts of, "This ultra-Irish dish varies from one county to the next, with some cooks using cabbage in place of kale, others using leeks or onions for extra flavor. Here, it gets a modern-day makeover with purple potatoes, garlic and shiitake mushrooms to reflect all the delicious new options found in Irish markets today. If you can’t find purple potatoes, Yukon gold, fingerling or russet varieties also work well." Serves 6

1 lb. purple potatoes

1 lb. kale, tough stems removed

2 to 3 Tbs. olive oil

10 oz. shiitake mushrooms, sliced (about 3 cups)

3 cloves garlic, chopped (about 1 Tbs.)

1 cup unsweetened rice milk, warmed

Place potatoes in large pot, and cover with water. Bring to a boil, reduce heat to medium, and simmer 15 to 20 minutes, or until very tender. Drain, and return to pot. Heat potatoes over medium heat 1 to 2 minutes to steam off excess water, and set aside.

Meanwhile, bring large pot of salted water to a boil. Add kale, and cook 5 minutes. Drain, and set aside.

Heat oil in large skillet over medium heat. Add mushrooms and garlic, and sauté 5 to 7 minutes, or until mushrooms are soft and all liquid has evaporated. Stir in kale, and cook 1 minute more, or until hot. Season with salt and pepper.

Mash rice milk into potatoes until soft, but still chunky. Fold in kale mixture, and serve.

nutritional information Per SERVING: Calories: 184; Protein: 4 g; Total Fat: 7 g; Saturated Fat: 1 g; Carbohydrates: 30 g; Sodium: 406 mg; Fiber: 4 g; Sugar: 5 g; Vegan

COLCANNON

This one comes from About.com's Fiona Haynes, who does the Low Fat Cooking blog. She writes, "Colcannon is a perfect side dish for St. Patrick's Day. It's basically a mashed potato and cabbage dish, although many variations exist. I like to blend in milk-simmered leeks in this version. Other people swear by kale rather than cabbage, which may be more in keeping with tradition. Add a little nutmeg or mace if you have it." Prep Time: 0 minutes; Cook Time: 30 minutes; Total Time: 30 minutes; Serves 6 - 8.

To view online, click here.

Ingredients

2 pounds potatoes, peeled and cut into pieces

1 small cabbage, cored and chopped

2 small leeks, white parts only, sliced

1 cup fat-free milk

4 ounces fat-free cream cheese, softened

1/2 teaspoon white pepper

Directions

Boil potatoes in a large pot of water until tender, about 20-25 minutes. Meanwhile, in a second pot, boil or steam cabbage for 10 minutes or until tender. Drain, cover and set aside.

In a medium saucepan, simmer leeks in milk for 5 minutes. When leeks are soft, remove with a slotted spoon and put to one side, reserving the milk.

When potatoes are tender, drain well. Add half the milk used to simmer the leeks. Mash the potatoes until all the lumps have gone. Add cream cheese and white pepper then mash again until blended. Use remaining milk if needed. Stir in cabbage and leeks.

Serve immediately.

Per Serving: Calories 132, Calories from Fat 6, Total Fat 0.7g (sat 0.2g), Cholesterol 2mg, Sodium 113mg, Carbohydrate 25.3g, Fiber 4.2g, Protein 6.2g

VEGAN IRISH COLCANNON POTATOES AND CABBAGE

Can we really have too many recipes for colcannon? Maybe...or not. Here's another version of this yummy recipe. Even after St. Patrick's Day is over, this can be eaten any time.

This one came from Jolinda Hackett, About.com's vegetarian food expert. She writes, “Colcannon is a traditional Irish side dish made with potatoes and cabbage, and this version is both vegetarian and vegan and it's gluten-free as well (double check that your soy milk is gluten-free). Make this recipe for St. Patrick's Day, or any day that you are longing for a wee taste of Ireland.” Prep Time: 10 minutes; Cook Time: 45 minutes; Total Time: 55 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

water for boiling

5 large potatoes

1 head green cabbage, chopped

3 leeks, sliced

1 cup soy milk

1/4 tsp nutmeg (optional)

salt and pepper to taste

Preparation

Place potatoes in a large pot and add enough water to cover the potatoes. Bring to a boil and cook for at least 20 minutes, or until potatoes are tender.

In a separate pot, boil the cabbage in water for 15 minutes. Drain and set aside.

In another pot or skillet, cook leeks in soy milk until tender, about 15 minutes.

When potatoes are done cooking, mash them together with leeks, soy milk, nutmeg, salt and pepper.

Add cabbage and stir to combine. Add more salt and pepper to taste and enjoy!

IRISH SODA BREAD

This is from Fiona Haynes, About.com's Low Fat Cooking expert. She writes, "Irish Soda Bread requires only a few simple ingredients: flour, baking soda, salt and buttermilk. Throw in a cup of raisins if you like, and some orange zest, too. Traditional Irish Soda Bread is made without these, however, as it was made as a daily bread to accompany meals. Enjoy the original version warm with a little low fat spread with some tea, or as an accompaniment to a lean beef stew." Prep Time: 15 minutes; Cook Time: 45 minutes; Total Time: 60 minutes; Yields 1 round loaf (8 - 10 wedges or slices)

To view this online, click here.

Ingredients

3 cups all-purpose flour

1 1/2 tsp baking soda

1 1/2 tsp. salt

1 1/2 cups low fat buttermilk

Directions

Preheat oven to 375 degrees.

In a large bowl, stir dry ingredients together with a whisk. Make a well in the center and add 1 cup of the buttermilk, reserving 1/2 cup. Combine dry ingredients and buttermilk with a fork, gradually adding more of the remaining liquid until a soft dough is formed.

Knead the dough lightly on a floured surface for 1 minute. Form into a slightly flattened circle. Place on a parchment lined (or silicone baking mat) cookie sheet. Mark a large 1/2-inch deep X with a sharp knife and bake soda bread for 40-45 minutes. The bread is ready when it is golden and sounds hollow when tapped on the bottom.

Per Serving: Calories 148, Calories from Fat 6, Total Fat 0.7g (sat 0.4g), Cholesterol 1 mg, Sodium 582mg, Carbohydrate 30.5g, Fiber 1g, Protein 5g

SWEET IRISH POTATO ROLLS

From about.com's bread baking guru, Elizabeth Yetter, who wrote, "Sweet Irish potato rolls are made with mashed potatoes and the water you use to boil the potatoes. These rolls are soft, moist, and slightly sweet. They taste great with salty dinners, such as ham, and with most stews. The rolls can be made ahead of time, cooled, and frozen. This recipe for sweet Irish potato rolls makes 18 medium sized rolls."

Prep Time: 2 hours; Cook Time: 20 minutes

Ingredients:

1/2 cup (1 stick) butter, melted

1 cup mashed potatoes

1 cup potato water

1 tbsp (2 pkg) active dry yeast

1/4 cup sugar

1 tsp salt

2 eggs

5 cups bread flour, about

Preparation:

Melt stick of butter in small saucepan.

In large bowl, add mashed potatoes, potato water, and melted butter. Mix and let set until lukewarm.

Add yeast, sugar, salt and eggs to mixture. Stir well.

Stir in 2 cups bread flour. Let mixture sit for 15 minutes in warm place.

Stir down sponge and add enough flour to make a soft dough. Turn dough out onto floured board and knead until soft and smooth. Put dough in greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover and let rise for 1 hour or until double in bulk.

Punch dough down. Turn out onto lightly floured board and knead out air bubbles. Divide and shape dough into 18 rolls. Put rolls on 2 greased baking sheets. Cover and let rise for 30 minutes or until doubled.

Bake rolls at 350 degrees F for 15 to 20 minutes, or until golden. Serve warm or cold.

VEGETARIAN "BEEF" AND GUINNESS STEW

Jolinda Hackett is about.com's vegetarian cuisine guide. She wrote, "Beef and Guinness stew, an Irish pub favorite, gets a vegetarian makeover in this recipe, using seitan instead of beef to absorb all that rich stout flavor. Yum! The flavor of the beer is very strong in this recipe, so I've suggest using half the amount of Guinness and adding an equal amount of vegetable broth if you aren't a Guinness fan."

Prep Time: 10 minutes; Cook Time: 60 minutes

Ingredients:

Approx 14 oz seitan, cut into thin strips

2 tbsp soy sauce

2 tbsp olive oil

1 tbsp steak sauce

3 tbsp butter or margarine

1 onion, diced

3 ribs celery, chopped

2 carrots, chopped

2 medium potatoes chopped into 1 inch pieces

3 cloves garlic, minced

2 12 oz bottles Guinness Stout OR 1 bottle plus 1 1/2 cups vegetable broth

2 tbsp flour

1 tbsp chopped fresh thyme

1 tsp brown sugar (optional)

Salt and pepper to taste

Preparation:

Sautee seitan in olive oil and soy sauce until slightly browned, about 5 minutes. Reduce heat, add steak sauce and stir until seitan is lightly coated. Remove from heat and aside. In a large pot, sautee onions, celery, carrots, potatoes and garlic in butter or margarine for 3-5 minutes, or until onions are slightly soft. Reduce heat and slowly add Guinness, gently stirring to combine. Add flour, thyme, sugar, salt and pepper and stir well. Add seitan and allow stew to simmer until Guinness reduces and stew thickens, about 40-50 minutes.

Add more salt and pepper if desired and enjoy!