Tag: potatoes

Family Favorites · Holidays · Meats

St. Patrick’s Day Corned Beef and Cabbage

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Corned Beef and Cabbage is an Irish-American tradition, not one commonly found in Ireland. None the less, it is a tradition many of us treasure and cook only 1 time a year. I prepare this dish in my trusty Crock Pot and it’s perfect every time. This time I chose to omit the carrots and go with a basic beef, potato, onion, and cabbage meal.

Pair this dish with Irish Soda Bread and a beer (green) and have yourself a Happy St. Patrick’s Day!

CORNED BEEF AND CABBAGE

1 raw corned beef roast (3-4 pounds)
1 head cabbage washed and cut into wedges
8 red skinned potatoes, washed
3 carrots (optional)
2-3 medium onions (optional)
1 cup water
salt and pepper

  • Place corned beef brisket in crock pot and top with vegetables, water, salt and pepper.

  • Cook on low for 8-10 hours.
  • If you like your cabbage a bit crisper, you can add the cabbage 2-3 hours before serving.

 

Czech Heritage and Dishes · My Roots

Sauerkraut Soup

cathysmaha1 Comment

My Czech roots are precious to me and this week I enjoyed a hearty stock of Sauerkraut Soup.  This recipe was one of two recipes my Mother made and she was given this recipe by our dear Bohemian friend, Blanche.

I understand that many families serve a Sauerkraut Soup as a traditional Christmas Eve meal but I enjoy it anytime!

After the rich, sweet treats of the holidays, the hearty sauerkraut soup was a welcome change allowing me to walk down memory lane once again.

SAUERKRAUT SOUP

1 pint sauerkraut (add extra caraway seed if desired)
1 cup finely diced ham
1 quart cooked and drained diced potatoes
1 quart Milk (more or less)
chunk butter
1 egg yolk
1 heaping tablespoon of flour
salt and pepper
dill weed garnish (optional)

  • Put enough water on sauerkraut to simmer slowly with ham.
  • When tender, pour milk over and a chunk of butter. Salt and pepper to taste.
  • Break egg yolk into small bowl and whisk.
  • Add flour and mix together.
  • Drop small pieces of the dough into the soup until cooked through, 10-15 minutes.
  • Add cooked, drained potatoes to the soup.
  • Heat until low boil. Serve or cool to serve next day. The flavor is even better the next day!
Gluten Free · New Favorite · Skinny

Lemon Rosemary Chicken

cathysmaha3 Comments

Lemon Rosemary Chicken is a new favorite recipe.  I love rosemary with chicken anyway so I knew this would be a winner!  The potatoes also roasted beautifully and complimented the chicken and sauce nicely.  I served this dish with my slow cooked green beans.

The leftovers were wonderful resulting in a fabulous chicken, pesto sandwich (see pesto recipe post of 10/19/12).

Lemon and Rosemary Chicken

4 skinless, boneless chicken breasts
3/4 pound potatoes (small red-skinned) or large cubed potatoes
2 sprigs fresh rosemary, plus 1 tablespoon rosemary leaves
1 clove smashed garlic
pinch red pepper flakes
juice of 2 lemons (reserve the squeezed half lemons)
1 tablespoon olive oil
2 teaspoons salt

  • Preheat oven to 450 degrees.
  • Cover the potatoes with cold water in a saucepan and salt the water.  Bring the potatoes to a boil over medium-high heat and cook until tender; 8-12 minutes.
  • Drain and set aside.
  • Place the rosemary leaves, garlic, red pepper flakes and salt on a cutting board. Mash the ingredients until a paste-like mixture. Transfer to a bowl.
  • Stir in the juice of 1 lemon and olive oil. Coat the chicken breasts in this mixture.
  • Heat a large, heavy skillet over medium high heat. Add the chicken , cover and cook until browned. Turn the chicken and brown the other side.
  • Add the potatoes to the chicken and drizzle with the juice of the 2nd lemon and any remaining paste.
  • Add the rosemary sprigs and the squeeze lemon halve to the skillet.
  • Place skillet in preheated oven and roast, uncovered until the chicken is thoroughly cooked, about 30 minutes.

Adapted from eatyourselfskinny Lemon and Rosemary Chicken

Family · Family Favorites · My Roots

Old Fashioned Roast Beef Dinner

cathysmaha1 Comment

I was spoiled rotten, at least food-wise, growing up on the Iowa farm.  Much of the meat my Mother cooked was either raised on our farm (chickens, ducks, hogs) or purchased from local farmers or butchers (beef).  We had a large chest freezer at the farm-house and it was always well stocked.  My Mother probably had a year’s supply of meat, vegetables, fruit, home-made breads and cookies.  She was ready, at a moment’s notice, to whip up a wonderful meal for friends and family that may drop by.

Roast Beef was a staple at our house and usually prepared in a cast iron dutch oven. The beef was local, flavorful and tender, always served with mashed potatoes and brown gravy (never from a can or box).  This week, I was craving Roast Beef and was anxious to try a Chuck Roast I purchased from a small, local market.

The beef lived up to my tough Iowa beef standards.  It was so moist and tender, you could cut it with a fork.

ROAST BEEF WITH BROWN GRAVY

  • In a large skillet or Dutch oven, add two tablespoons olive oil and brown a 3-4 pound roast on all sides until brown.  Season with salt and pepper.  Add 2 cups of water and reduce heat.  Cover tightly and cook on low heat for 2 1/2 to 3 hours, until tender.  Add water, as needed, to prevent the roast from sticking.
  • When the roast is tender, remove to platter and cover to keep warm.

  • In a covered container add about 1/4 cup flour and 3/4 cup water.  Stir or shake until flour is dissolved.  Pour the flour mixture into hot skillet with roast drippings.
  • Quickly whisk to blend the drippings with the flour mixture.  Cook until bubbling.
  • Add water from boiled potatoes to thin the gravy (or tap water).  Simmer for 3-4 minutes, adding additional liquid as needed.
  • Add salt and pepper to taste.

Serve with mashed potatoes and a vegetable or your liking.

So yummy…just like Mom (or Grandma) used to make!