Does that sound familiar? Well, it should just look at my last blog... ha ha ha. Oh well, I guess the spirit is willing but the rest of that stuff is not. I guess you have to be in the mood to do this stuff, any thought on that matter? I guess I am now in the mood. I have done so much this past year. We had a family blow out last weekend. My niece Mara had a fantastic after graduation party. Everyone that is anyone was there. We walked into this fairly large rented room, the music was blaring and the people were yelling. The food was spread out all over the place and we ate and ate and ate. I was suffering the next day, but it was all worth it. It seems my family spends most of it’s happy times eating together. We are all good cooks, which makes it almost impossible to stay trim and slim. My wife and I are on the WW diet program again, so far I have lost 30 lbs, and she lost 20. We are really trying except for last weekend. I guess we all have to have a little break once in a while. I guess that call that falling off the wagon. Well, I have bounced back on and am steering it all of the way to my goal a total of 70 lbs. I need to get back into my WW goal weight. I am a life member. My wife also lost about 100 lbs a couple of years ago, and wants to lose that much to have surgery on her knees. That is what the doctor is telling her. So she has to do this now, no more messing around. It is too bad that we have to go that far. Life is too short and we have to get back on the Wagon again. Doesn’t that sound like a line from Sleepless in Seattle? Well, the recipes that I am going to show you today will be excellent for the weight conscious group of us. You can’t believe that great ones they have now. I am sure you will like the appetizers, soup/salads, main course and dessert that I am going to pass onto you today. You will really like them.
Corned Beef and Cabbage with Red Potatoes
Servings: 4
Servings: 4
Preparation Time: 25 min
Cooking Time: 55 min
Level of Difficulty: Easy
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
· 1 pound lean beef round
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 Tbsp yellow mustard seed
· 1/2 tsp ground cinnamon
· 1/2 tsp ground ginger
· 1/2 tsp ground allspice
· 1/2 tsp black pepper
· 1/2 tsp coriander seed(s)
· 1/2 tsp ground cloves
· 2 piece bay leaf
· 8 small uncooked red potato(es), cut into 2-inch pieces
· 16 baby carrot(s)
· 1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes. Add potatoes, carrots and cabbage and return to a boil. Increase heat to medium, partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves. Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
· 1 pound lean beef round
· 1/8 tsp table salt, or to taste
· 1/8 tsp black pepper, or to taste
· 1 Tbsp yellow mustard seed
· 1/2 tsp ground cinnamon
· 1/2 tsp ground ginger
· 1/2 tsp ground allspice
· 1/2 tsp black pepper
· 1/2 tsp coriander seed(s)
· 1/2 tsp ground cloves
· 2 piece bay leaf
· 8 small uncooked red potato(es), cut into 2-inch pieces
· 16 baby carrot(s)
· 1 medium head green cabbage, coarsely shredded
Instructions
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water over to cover. Add seasonings and bay leaves, stir to coat meat and set pot over high heat. Bring to a boil. Reduce heat to medium-low, cover and simmer 40 minutes. Add potatoes, carrots and cabbage and return to a boil. Increase heat to medium, partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves. Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
Chef Tips
We renovated Corned Beef and Cabbage by:
Using lean beef round instead of fattier cuts of meat such as corned beef. Seasoning the beef toadd flavor and help tenderize it (leaner cuts of meat need extra tenderizing since they are missing the natural tenderizer of fat). Adding extra vegetables for a nutrient and fiber boost.
Rhubarb-Strawberry Shortcake
Rhubarb-Strawberry Shortcake
Servings: 4
Preparation Time: 10 min
Cooking Time: 12 min
Level of Difficulty: Easy
Our rhubarb-strawberry sauce makes a delicious dessert on its own or a wonderful topping for toast.
· 1/4 cup sugar
· 1/4 cup water
· 1 cup rhubarb, fresh or frozen, diced
· 2 cups strawberries, trimmed and sliced
· 1 Tbsp fresh lemon juice
· 7 oz angel food cake, four 1 3/4 oz slices
Instructions
· Combine sugar and water in a small pan. Bring to a boil and then boil 3 minutes. Stir in rhubarb and simmer 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice. Toast cake slices in a toaster over or under broiler. Serve cake slices topped with rhubarb-strawberry sauce.
Our rhubarb-strawberry sauce makes a delicious dessert on its own or a wonderful topping for toast.
· 1/4 cup sugar
· 1/4 cup water
· 1 cup rhubarb, fresh or frozen, diced
· 2 cups strawberries, trimmed and sliced
· 1 Tbsp fresh lemon juice
· 7 oz angel food cake, four 1 3/4 oz slices
Instructions
· Combine sugar and water in a small pan. Bring to a boil and then boil 3 minutes. Stir in rhubarb and simmer 3 minutes. Stir in strawberries and simmer 1 minute more. Remove from heat; stir in lemon juice. Toast cake slices in a toaster over or under broiler. Serve cake slices topped with rhubarb-strawberry sauce.
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