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3 Simple St. Patrick’s Day Recipes

Author: Cara Walsh

March 09, 2015

3 Simple St. Patrick’s Day Recipes

Author: Cara Walsh

March 09, 2015

 

 

Being on a diet doesn’t mean you can’t enjoy food and have fun preparing festive, healthy meals. Have a guilt-free (and tasty) fun this St. Patrick’s Day with three simple, Irish-inspired recipes that will keep you on track and maintaining your weight loss.
Black Currant Cider Sparkler

Start your Irish celebration off with this bright, refreshing, and diet-friendly non-alcoholic sparkler that will pair well with your savory Irish meal. The trick to keeping this spritzer healthy is choosing a “no added sugars” juice. Steer clear of juice cocktails, as they are mostly sugar and no fruit.

Ingredients:

  • 1/4-cup black currant juice (Can’t find black currant juice? Substitute cranberry, grape or pomegranate.)
  • 2 teaspoons fresh lemon juice
  • 1 1/2 cups chilled sparkling cider
  • Lemon peels, for garnish

Directions:

1. Combine black currant juice and lemon juice. Add sparkling cider. Divide between 2 glasses, and garnish each with a lemon peel.

 

Corned Beef and Root Vegetable Hash

This weight-loss friendly, hearty meal combines two proteins, and starchy vegetables and onion for the perfect, easy-to-make St. Patrick’s Day meal.

Ingredients:

  • 3 1/2 cups homemade or low-sodium store-bought chicken stock
  • 8 ounces Yukon gold potatoes, peeled and cut into 1/2-inch dice
  • 8 ounces carrots, peeled and cut into 1/2-inch dice
  • 8 ounces parsnips, peeled and cut into 1/2-inch dice
  • 8 ounces turnips, peeled and cut into 1/2-inch dice
  • 3 tablespoons olive oil
  • 1 small onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 8 ounces corned beef, cut into 1/2-inch dice
  • 2 tablespoons grainy mustard
  • 4 to 6 eggs, fried (or cooked any style)
  • Freshly ground pepper

Directions:

1. In a large saucepan, bring stock, potatoes, carrots, parsnips and turnips to a boil. Reduce heat and simmer until just tender, about 6 minutes. Drain and keep 1/2 cup liquid; set aside.

2. While your vegetables are coming to a boil, heat oil in a large non-stick skillet over medium heat. Add onion and cook until softened, about 6 minutes. Add the boiled vegetables and the reserved 1/2-cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard.

3. Serve with two over-medium eggs on top and season with pepper.

 

Irish Soda Bread

We know carbs get a bad rep, but what’s great about this Irish soda bread recipe is it uses healthy, good-for-you ingredients such as raisins, caraway seeds and wheat bran. And instead of creating a loaf, this soda bread recipe uses individual serving sizes to keep your diet and weight loss on track.

Ingredients:

  • 1 1/3 cups whole milk
  • 1/3-cup apple-cider vinegar
  • 3 cups all-purpose flour, plus more for surface and dusting
  • 2 1/2 teaspoons coarse salt
  • 1-teaspoon baking powder
  • 1-teaspoon baking soda
  • 2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
  • 1 cup unprocessed wheat bran
  • 1/4-cup caraway seeds
  • 1-cup (5 ounces) raisins
  • Salted butter, preferably Irish, for serving

Directions:

1. Preheat oven to 350 degrees and use parchment paper to line a baking sheet. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.

2. Whisk together flour, salt, baking powder and baking soda in a large bowl. Cut in unsalted butter with either a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds and raisins; stir to distribute.

3. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface and divide it into 16 equal pieces and, with floured hands, roll each into a ball. Transfer the balls to a parchment-lined baking sheet in 4 rows of 4, making sure each dough ball is touching the ones around it. With the tip of a paring knife, cut a 1/4-inch-deep X on each ball. Because the pull-apart rolls are smaller than a full loaf, the baking time is cut in half. Cool to room temperature before serving with plenty of salted Irish butter.

 

*All recipes are compliments of MarthaStewart.com

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