Each winter I like to weave in some traditional recipes. It's a way to warm up the kitchen, shake up my routine, and relate to my cultural heritage. This year I focused on my Irish ancestry, delaying my food experiments to coincide with St. Patrick's Day and the following week. Traditional Irish recipes consist of a lot of meat, potatoes, eggs, and bread. As a nutritarian, I generally focus on plant-based foods. Although I don't eat much meat, I do recognize that some nutrients can only be obtained from animal foods. So, these past few weeks have been the perfect opportunity to get some vitamin B12, creatine, carnosine, and heme iron.
My favorite was the first one we tried. A Goat's Cheese and Caramelized Onion Frittata I served for lunch. Paired with a salad, my husband and I enjoyed this meal of both plant and animal nutrients.
Goat's Cheese & Caramelized Onion Frittata - from BBC Good Food
Here it is again with a beets and greens salad - A wonderful lunch!
For dinner, I pulled out the crock pot and made this stew - with a few adaptions. I switched out the lamb for beef stew meat because I had some in my freezer just waiting to be used up. I also left out the bacon and the butter because it was just too much fat for me, especially since there are a few other recipes calling for bacon that I planned to use.
Slow-Cooked Irish Stew - from BBC Good Food
Ok, here it is - the St. Patrick's Day Menu: Irish Soda Bread, and my Dad's Corned Beef and Cabbage Recipe. His secret to extra flavor is to simmer the corned beef in chicken broth for 1 hour per pound, remove the meat and simmer the cabbage in the same liquid for another 15-25 minutes - delicious! I threw in some carrots as well and served it with the Irish Soda Bread to soak up the juice.
Authentic Irish Soda Bread-Yeast Free - From Food.com
My Dad's Corned Beef and Cabbage Recipe - Yummy!
My husband says I have a knack for planning soup days with rainy weather and this week was no different. Be sure to follow with a nap!
Irish Potato and Leek Soup - from Food.com
I thought my favorite dish was going to be this breakfast, but the potato pancakes were a little bland. I spiced up the leftovers with some Huarache seasoning and the result, while not exactly Irish, was much more to my liking.
Potato & Spring Onion Breakfast Pancakes - From BBC Good Food
For dessert one night, I made these Irish Fruit Scones. It was the perfect opportunity to use up a bag of frozen cranberries I had leftover from Thanksgiving. I made some substitutions to be more in line with The Pringle Plan. I used Whole Wheat Flour, Coconut Palm Sugar, Olive Oil instead of butter, and Unsweetened Soy Milk instead of buttermilk.
Irish Fruit Scones - From Food.com
There is still one Irish recipe I haven't tried, Colcannon (Irish Mashed Potatoes) which I plan to try at a later date, but for now it is time to move on to my Easter menu and then begin my Spring Menu Plan!
Happy Eating Everyone!
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