Are you looking for St. Patrick’s food ideas? This slow cooker Irish stew is a great St. Patrick’s Day recipe. Irish stew is traditionally made with lamb or mutton but beef is great too if you can’t find lamb stewing meat in the grocery store.
Slow Cooker Irish Stew:
2 Tbsp cooking oil
2 Lb. mutton, lamb or beef chuck stew meat, cubed into 1″ pieces
1 tsp salt
1/2 tsp Freshly ground black pepper
1/2 head of cabbage, chopped into 2 inch chunks(don’t use/cut through root end)
1 onion, chopped
2-3 medium carrots, peeled and cut into coins
2 stalks celery, chopped into 1 inch pieces
2 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 cups low-sodium beef broth
1 can (28 oz-796 ml)diced tomatoes
1/2 cup cornstarch mixed with 1/2 cup cold water
Freshly chopped parsley, for serving
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, about 10 minutes. Transfer meat to slow cooker and add remainder of ingredients .
Cook in your slow cooker on high for 4 hours or low for 6-8 hours.
Add the cornstarch and water to the stew to thicken 1 hour before serving.
These delicious Millionaire shortbread bars(also known as caramel shortbread squares), have a crumbly shortbread cookie-like crust, a soft slightly chewy caramel center and a rich chocolate ganache topping. Millionaire means rich and that’s what these are-decadently rich. They are VERY good and VERY addictive.
We have a dairy allergy in our family so we minimized the dairy by showing what we used as a replacement in parentheses. We couldn’t get rid of all the butter as the shortbread crust would have been too crumbly and the caramel does not set up properly with a dairy substitute.
• 1 ¼ cups unsalted butter softened(or 1/2 cup vegan margarine and 3/4 cup unsalted butter)
• ½ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract
• 2 ½ cups all-purpose flour
• ¼ tsp salt
• 1 cup unsalted butter
• 1 cup brown sugar
• ¼ cup light corn syrup
• 14 oz sweetened condensed milk( we used 10 oz sweetened condensed milk)
• 1 tsp vanilla
• ¼ tsp salt
• 1/2 cup heavy whipping cream (or ½ cup almond milk)
• Line a 9×13” baking pan with parchment paper and grease.
• In the bowl of a stand mixer or in a large bowl with a hand-held mixer, cream together the butter and sugar until light and fluffy (about 1 minute).
• Add egg yolk and vanilla and beat until combined.
• Add flour and salt and beat until the mixture comes together into large crumbs.
• Press the mixture into the prepared pan in an even layer and gently poke the top all over with a fork.
• Bake in preheated oven for 20-25 minutes, until the sides are lightly golden brown.
• Remove from the oven and set on a wire rack to cool while you make the caramel.
Make the caramel:
• Put butter, brown sugar, corn syrup, condensed milk and salt in a 4-quart saucepan.
• Cook over medium-low heat until the caramel reaches 225-235 degrees F on a thermometer, stirring frequently This takes about 30-40 minutes. Don’t rush it.
• The caramel is almost done when it becomes slightly darker brown in color (but it’s still light brown), thickens and pulls away from the sides of the saucepan as you stir. It will also remain solid when removed from the pot and left to cool or put in cold water.
• When the caramel is finished cooking, remove from heat, add vanilla and stir vigorously.
• Immediately pour over cooled shortbread.
• Place bars in the refrigerator or outside on a cold day to cool and for the caramel to set. Chill for about 30-60 minutes.
Make the chocolate ganache:
Once the caramel is firm, make the chocolate ganache.
In a small saucepan, heat the heavy cream over medium heat until it just begins to bubbles around the edges, but does not boil.
Reduce heat to low, add chocolate chips and whisk until the mixture is smooth and glossy.
Remove from heat, add vanilla and whisk to combine.
Pour over firm caramel and let sit at room temperature or in the refrigerator until the chocolate is set (1-2 hours).
The flavour of sweet roasted beets combined with dill and a tangy balsamic vinegar will make this beet soup recipe a favourite! Beets are not only delicious; they are packed with nutrients, are high in fibre, and have been associated with lowering blood pressure amongst other health benefits.
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1 Lb medium sized beets, scrubbed clean and trimmed
1 medium onion
2 Tbsp olive oil
4 cups chicken or vegetable stock
2 cups fresh spinach or beet leaves, lightly packed, cut into thin strips
1/4 tsp pepper
2 Tbsp Balsalmic vinegar
2 tsp chopped fresh dill or 1/2 tsp dried dill
I cook the beets in the crockpot until soft(about 45 minutes-1 hour, depending on the size of the beets). You could also wrap each beet individually in foil and bake directly on rack in center of 375 F oven for about 1 1/2 hours until tender. Remove foil and let stand until cool enough to Handle. Peel beets and grate them.
Chop onion and sauté in olive oil in a large saucepan until soft, about 5 minutes.
Add stock to onions and bring stock to a boil. Add spinach or beet greens, pepper, beets and onion. Cook uncovered, for about 5 minutes, stirring occasionally, until vegetables are heated through.
Add balsalmic vinegar and dill. Stir. Makes about 5 1/2 cups
This soup is great as is or a dollop of sour cream or coconut cream on top goes nicely with it. Enjoy!
These are SO good and won’t last unless you freeze them and pace yourself😃
Makes about 2 dozen
1 1/4 cups vegan margarine
1 cup sugar
2 tsp vanilla
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips(dark chocolate or dairy free choice of your liking)
Preheat the oven to 350 F. Cream together vegan margarine and sugar. Add the eggs and vanilla and mix to combine.
In a separate bowl mix the flour, cocoa, baking soda and salt. Add the flour mixture and chocolate chips to the egg mixture just until combined. Drop by spoonfuls onto cookie sheet. Bake for 8-9 minutes. The cookies are very soft when they first come out of the oven. They will firm up as they cool. Let cool 10 minutes and enjoy!
These dairy free chocolate chip cookies are SO good.
You can NOT stop at just one of these. Have four then back off until tomorrow. Or freeze them. They are that good!
Makes 2 dozen cookies
1 1/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegan margarine
3/4 cup granulated sugar
1/2 tsp vanilla
1 cup chocolate chips(dark chocolate or dairy free version of your choice)
Mix flour, baking powder, baking soda and salt together. Mix vegan margarine, sugar, egg and vanilla together and then add dry ingredients to the wet. Make into balls(a small ice cream scooper works great for this) about one heaping tablespoon in size. Once cookie dough balls are on the cookie sheet, flatten them down a bit with the back of a spoon.
Bake at 350 F for 10 minutes. Let cool for 10 minutes and then enjoy!
Note: If you want to change these to regular chocolate chip cookies, just replace vegan margarine with an equal amount of butter.
Enjoy a healthy start to your day with this homemade granola.
8 cups oat flakes (organic is best)
2 cups shredded unsweetened coconut
1 tsp salt
1 cup olive oil
1 cup liquid honey(unpasteurized is best)
1 Tbsp vanilla
Mix the dry ingredients together. Add the olive oil, honey and vanilla to the dry ingredients and mix well.
Line 2 cookie sheets with parchment paper, and divide the granola evenly spreading it across both pans.
Bake at 350 F for 5 minutes, in the middle of the oven, stir and then bake another 7 minutes. Carefully remove from pans into a big bowl to cool. I just lift up the parchment paper with the granola on it and carefully place it over the bowl and let the granola slide off. The granola will be soft at first and gets crunchy as it cools. I remove it from the cookie sheets as soon as it comes out of the oven or it will stick to the parchment paper.
Stir occasionally as it cools to keep from sticking together. Let cool completely and then enjoy! I like to add a variety of toppings: raisins, almonds, cranberries, pecans, stewed rhubarb, apple sauce, fruit, yogurt.
This chicken spinach wrap is a delicious, easy, and healthy lunch idea. A soft whole wheat tortilla filled with chicken, cheddar cheese, avocado, baby spinach, red onion and the tanginess of mustard and mayo will leave you filling satisfied!
Prep time:10 minutes
1-100% whole wheat soft tortilla
1/8 cup red onion, sliced thin
1/4 cup cheddar cheese
1/2 avocado, sliced
1/4 cup cooked chicken, shredded
1 cup (packed) baby spinach
2 tsp mayonnaise
1 tsp mustard of your choice
Salt and pepper to taste
Spread the mayo down the center of the wrap and add the mustard. Add the rest of the ingredients down the center of the wrap and then fold the sides of the tortilla that are at the ENDS of the filling first.
Then tightly roll up one side of the tortilla, that runs the length of the filling, pushing in the filling as you roll. I find the wrap stays together the best that way. Slice in half and enjoy!
This smoothie is packed with two superfoods: kale and wild blueberries. I grow kale in my garden every summer, freeze it, and use it in this smoothie all winter long.
Note: I use wild blueberries as opposed to cultivated blueberries as the nutritional component sky rockets in the wild blueberries. The wild blueberry has less water and is therefore smaller, but has more flavour. It has 2x the antioxidants of the cultivated ones. Also, I found that when I used the cultivated blueberries, the smoothie would thicken and gel more than with the wild blueberries. You can find both kinds at most grocery stores.
1 1/2 cups frozen kale
1 cup frozen wild blueberries
1/2 cup water
1 Tbsp honey
1 Tbsp flax seed oil or coconut oil
Blend all together and enjoy!
This is so great for getting greens into your kids (as well as yourself), especially the reluctant ones who don’t like green veggies. When the ingredients are blended, you won’t see any green, and this smoothie is sweet! It’s pretty much the blueberry flavour you taste.
Ahhh…one of those so satisfying soups: Homemade Turkey Soup
Cooking time: 3 hours, 40 minutes
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Serves: Makes about 14 cups
1 leftover turkey carcass
18 cups(4.5 L) cold water
6 celery ribs, halved, with leaves
1 medium onion, cut in half
1 medium carrot, cut in half
2 garlic cloves
2 bay leaves
12 whole peppercorns
2 cups(500 ml) water
1 cup(250 ml) brown long grain rice
1 cup(250 ml) onion, chopped
1 cup (250 ml) celery, chopped
1 cup(250 ml) fresh or frozen green beans
1 cup(250 ml) diced peeled potato
1 Tbsp (15mls) parsley flakes
2 tsp(10 ml) salt
1/2 tsp(2 ml) pepper
1/2 tsp (2 ml) sage
2 cups(500 ml) chopped cooked turkey
Break up the turkey carcass to fit in a large pot. Add the first amount of water and bring to a boil. Boil, uncovered for 5 minutes without stirring and then skim and discard the foam from the side of the pot.
Add the next 6 ingredients and stir, reducing the heat to medium low. Simmer, partially covered for 3 hours. Stir occasionally, until the turkey falls off the bones. Remove from heat, and discard the larger bones. Strain the stock through a sieve into a separate large pot and throw out the solids. Makes about 11 cups(2.75 L)of stock.
Add the next 12 ingredients to the stock in the pot and bring to a boil. Reduce the heat to medium-low and simmer partially covered, for 40 minutes. Stir occasionally until rice and vegetables are tender.
I make adjustments as I need to. For example, if I have green onions in the fridge that I need to use up, I’ll add them. If I don’t have a white onion, but I have a red one, I’ll use that. If I don’t have rice, I’ll add pasta instead and reduce the final cooking time from 40 minutes to 15 minutes. If I don’t have green beans, I’ll use whatever vegetable I have on hand. This soup freezes well.
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