Corned Beef and Cabbage Dinner

Corned Beef and Cabbage Dinner

The family and I will be in Chicago for St. Paddy's day, so I made this for them and some friends this week. Everyone loved the horseradish and breadcrumb crust. Be sure to trim that layer of fat on the brisket before applying it though.

Cooking the cabbage in the stock made by the brisket and veggies added some wonderful flavors and the tang of the lemon in the potatoes was a big hit.

Our friend Andrew came over with a home-brewed version of an "Irish Car Bomb" and called it a perfect marriage.

Hope you all have a happy and health St. Patrick's Day!

INGREDIENTS

• • 1 (4-pound) cured corned beef brisket, trimmed
  • 16 cups water
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrot
  • 1 1/2 teaspoons pickling spice
  • 3 garlic cloves, peeled
  • Cooking spray
  • 1 tablespoon caraway seeds
  • 1 (2 1/2-pound) head green cabbage, cored and cut into 1-inch strips
  • 4 pounds small red potatoes, quartered
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons butter
  • 2 teaspoons grated lemon rind
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon black pepper
  • 1/2 cup dry breadcrumbs
  • 1 (5-ounce) jar prepared horseradish, drained and squeezed dry
  • 3 tablespoons Dijon mustard

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INSTRUCTIONS

• 1. Place brisket in a large stockpot; add water and next 5 ingredients (water through garlic). Bring to a boil. Cover, reduce heat, and simmer 3 hours. Remove brisket from pot.
  2. Place brisket on the rack of a broiler pan or roasting pan coated with cooking spray; place rack in pan. Strain cooking liquid through a colander into 2 large bowls; discard solids. Return liquid to pot. Add caraway seeds and cabbage; bring to a boil. Reduce heat; simmer 20 minutes. Drain.
  3. While cabbage is cooking, place potatoes in a large Dutch oven. Cover with water. Bring to a boil; cook 20 minutes or until tender. Drain. Return potatoes to pan. Stir in parsley, butter, rind, juice, and pepper; toss to coat.
  4. Preheat broiler.
  5. Combine breadcrumbs and horseradish. Trim the layer of fat from the top of the brisket. Spread mustard over one side of brisket. Press breadcrumb mixture onto mustard. Broil 3 minutes or until lightly browned. Serve brisket with cabbage and potatoes.

Nutritional Information
Amount per serving
Calories: 321
Calories from fat: 41%
Fat: 14.5g
Saturated fat: 4.6g
Monounsaturated fat: 6.5g
Polyunsaturated fat: 0.8g
Protein: 22.8g
Carbohydrate: 27.6g
Fiber: 10g
Cholesterol: 86mg
Iron: 4.3mg
Sodium: 927mg
Calcium: 11mg

Meatless Monday: Veggie Chow Mein

I found this recipe on the Meatless Monday website. I ended up adding about 1/2 teaspoon of salt, but otherwise used the recipe as is. The ginger came through wonderfully and the family "chowed" down on it. Sorry, I couldn't resist. I will make this again, but may add some heat to it with some crushed red pepper.

Pepperplate - Veggie Chow Mein

INGREDIENTS

• • 8 ounces soft lo mein noodles (or fettuccine)
  • 1 tablespoon dark sesame oil
  • 6 scallions, thinly sliced
  • 4 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced
  • 1 red bell pepper, cut in thin strips
  • 1 green bell pepper, cut in thin strips
  • 2 celery ribs, 1/4 inch slices
  • 1/2 pound button mushrooms, halved
  • 2 teaspoons cornstarch
  • 3/4 cup vegetable broth
  • 3 tablespoons liquid aminos or low sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon fresh lemon juice

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INSTRUCTIONS

• 1. Cook the noodles until tender and drain well. Heat the sesame oil in a no-stick skillet or wok, then add the scallions, garlic and ginger and stir fry 1 minute, until tender-crisp. Add celery, peppers and mushrooms and stir fry 3-4 minutes more. Stir in the pasta and cook about 1 minute, until lightly crisp. Combine the rest of the ingredients in a small bowl with with rest of oil. Stir into to the skillet mixture and cook for 1 minute until thickened.

Nutrition Information

Veggie Chow Mein

Servings per Recipe: 4
Amount per Serving
Calories: 344
Total Fat: 6.7g
Saturated Fat: 1.3g
Cholesterol: 0mg
Sodium: 190mg
Total Carbohydrates: 55g
Dietary Fiber: 4.7g
Protein: 11.8g

Butternut Squash Risotto with Crispy Pancetta

This dish is based on a Food & Wine recipe that I lightened significantly. It made a quick weeknight meal that was delicious and healthy. This could easily be turned into a Meatless Monday dish by using vegetable stock and leaving out the pancetta.

Get the recipe here.