"Savor The Flavor" is starting our the month of March with all things "Green". In this issue, I will be attempting to update this blog and include pictures. I want to thank Stan Freeda, Editor of the Puddledock Press for helping me set up this column for you to enjoy'
CUCUMBER FINGER SANDWICHES
Ingredients:
8 slices white sandwich bread
2 tablespoons butter, softened
1/2 English cucumber, peeled and thinly sliced
1/4 cup mayonnaise
1 tablespoon finely chopped chives
1 teaspoon yellow mustard
Kosher salt and freshly ground black pepper
Directions:
Spread one side of each slice of bread with a thin layer of butter. Arrange a single layer of cucumber slices on 4 of the bread slices. Stir together the mayonnaise, chives, mustard and some salt and pepper in a small bowl. Spread a thin layer of the mayonnaise mixture over the cucumbers. Top with the remaining slices of buttered bread. Cut off the crusts and cut each sandwich into three finger. ~~ENJOY~~
SPARKLING CUCUMBER LIMEADE
Ingredients:
2 cucumbers, sliced and divided
5 sprigs fresh mint, plus extra for garnish
2 cups vodka
12 oz can limeade concentrate
12 oz can lemon lime soda, or sparkling water
Directions;
Muddle one cucumber and sprigs of mint vigorously in a pitcher using the end of a wooden spoon or similar.
Add vodka, limeade concentrate and lemon-lime soda or sparkling water then stir until well combined.
Strain into a fresh pitcher or drink dispenser filled with ice then add sliced cucumber and mint for garnish.
How to "Muddle"
Choose a sturdy mixing glass, a pint glass, or a shaker tin. If you choose a thin-walled glass, you risk breaking or chipping the glass with your muddler.
Place the leaves into the bottom of the glass. Add sugar, pieces of fruit, or whatever else the recipe calls for.
"What is a "muddler"., you may ask: Definition: A muddler is a bartender's tool, used like a pestle to mash—or muddle—fruits, herbs and spices in the bottom of a glass to release their flavor.
What is a "pestle" you may ask or a "mortar and pestle"? Mortar and pestle are implements used since ancient times to prepare ingredients or substances by crushing and grinding them into a fine paste or powder in the kitchen, laboratory, and pharmacy. The mortar (/ˈmɔːrtər/) is a bowl, typically made of hard wood, metal, ceramic, or hard stone, such as granite. The pestle (/ˈpɛsəl/, also US: /ˈpɛstəl/) is a heavy and blunt club-shaped object. The substance to be ground, which may be wet or dry, is placed in the mortar, where the pestle is pressed and rotated onto it until the desired texture is achieved.
IRISH NACHO's
Ingredients:
2 tbsp. butter1 clove garlic, minced
2 tbsp. flour
1/4 c. milk
1/4 c. stout (such as Guinness)
2 1/2 c. shredded Cheddar cheese
kosher salt
Freshly ground black pepper
Pinch cayenne pepper
1 16-oz. bag Ruffles
6 strips cooked bacon, chopped
2 tbsp. finely chopped chives
Directions:
Make beer cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in garlic and flour and cook until the garlic is fragrant, about 1 minute. Add stout and milk and bring mixture to a boil, reduce heat slightly. Stir in cheese and cook until the cheese is melted. Season with salt, pepper, and cayenne.
On a large serving dish, scatter about half of the chips. Pour about half of the beer cheese on top then sprinkle with chives and chopped bacon. Repeat with remaining ingredients and serve immediately. ~~ENJOY~~
IRISH EGG ROLLS
Ingredients;
1 cup of shredded cabbage
4 ounces corned beef (chopped)
1 cup shredded carrot
1 cup of cooked diced potatoes
salt and pepper
1/2 cup onions (thinly sliced)
1.5 quarts vegetable oil (for deep frying)
8 pieces of egg roll papers (7-inch square)
Directions:
Heat the oil in a deep fryer to 375°F.
Mix the onions, carrots, potatoes, cabbage, and corned beef in a large bowl, then season with salt and pepper.
Lay the egg roll papers on a clean dry surface.
Place 1/2 cup of mixture on each wrap, roll up into logs, then wet the edge of the wrap to seal.
Fry the rolls for 5 minutes or until golden brown. Remove from oil then drain on paper towels. ~~ENJOY~~
GREEN EGGS AND HAM
Ingredients:
4 slices bread
2 tablespoons butter
4 eggs
salt and freshly ground black pepper
2 to 3 drops blue food coloring
1/4 cup (about 8-ounces) minced ham
Directions:
Special Equipment: Cookie Cutters
Preheat the oven to 350 degrees F.
Using the cookie cutters, cut out different shapes in the bread and spread them with butter. Arrange them on a cookie sheet and bake until the bread is toasted, about 3 to 5 minutes.
Break the eggs into medium bowl by lightly tapping the egg against the counter. Push gently into the crack with your thumbs and pull the 2 sides of the shell apart. Throw out the shells. Add a pinch of salt and a pinch of pepper and 2 to 3 drops of blue food coloring to the eggs to make the desired green color. Whisk the eggs until they are completely mixed together.
Heat a nonstick skillet over medium-low heat. Make sure your adult helper is nearby. Add the ham and cook it until it begins to brown a little, about 3 minutes. Stir it with the wooden spoon to keep it from sticking. Pour the eggs right on top of the ham. Don't stir until the eggs have begun to set, about 2 minutes. Use a spatula to fold the cooked eggs over as they cook. Chop up the eggs with the tip of the spatula. Remove the eggs to small plates as soon as they are done and serve with your different shaped toasts. ~~ENJOY~~
IRISH STEW
Ingredients:
3 tbsp. extra-virgin olive oil, divided
2 lb. beef chuck stew meat, cubed into 1" pieces
Kosher salt
Freshly ground black pepper
1 onion, chopped
2 medium carrots, peeled and cut into rounds
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
1 (16-oz.) bottle Guinness
2 tsp. fresh thyme
Freshly chopped parsley, for serving
Directions:
In a large Dutch oven over medium heat, heat 2 tablespoons oil. Season beef with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
In same pot, add remaining tablespoon oil and cook onion, carrots, and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 1 minute.
Add beef back to Dutch oven, then add potatoes, broth, beer, and thyme. Bring to a boil, then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef and potatoes are tender, 30 minutes.
Garnish with parsley before serving. ~~ENJOY~~
IRISH SODA BREAD COOKIES
Ingredients:
2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp baking soda
1/4 tsp salt
1 tsp caraway seed
1/2 cup butter (1 stick)
1/2 cup dried currants
1/4 cup buttermilk
1 egg
Directions:
Preheat oven to 350 degrees F
Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles course meal. Stir in currants.
Mix in beaten egg. Pour in milk and mix to make a soft dough.
On a flour surface, shape dough into a ball and kneed lightly 5 or 6 ties. Roll out dough to 1/4 inch thick and use cookie cutter (if no cookie cutter use the lid of a canning jar) -approx 2 inch in diameter.
Bake for 12-14 minutes or until slightly browned.
Serving Size: Makes 30 2 inch cookies
Number of Servings: 30 ~~ENJOY~~
PEA SOUP WITH QUINOA
Ingredients:
1 cup water
1/2 cup quinoa, rinsed
2 teaspoons canola oil
1 medium onion, chopped
2-1/2 cups frozen peas (about 10 ounces)
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: Plain yogurt, croutons, shaved Parmesan cheese and cracked pepper
Directions:
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes.
Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes.
Puree soup using an immersion blender, or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired. ~~ENJOY~~
Editor's Note
Broccoli coleslaw mix may be found in the produce section of most grocery stores.
Look for quinoa in the cereal, rice or organic food aisle.
MUSTARD GREENS
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, minced
2 bunches mustard greens, stemmed and chopped
Kosher salt and freshly ground black pepper
1/4 cup chicken stock
1 tablespoon stone-ground mustard
Directions:
In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil.
Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more.
Stir in the ground mustard. Serve warm. ~~ENJOY~~
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