Chances are even if you're not Irish you've pretended to be, even if only for one day. Maybe you wore green to prevent from getting pinched, took advantage of the many beer specials or decorated your body with a button and/or shirt that read "Kiss me I'm Irish."
However you decide to partake in the festivities, don't forget about the food. Many Irish recipes will leave a festive party on your taste buds and make you consider getting in touch with your Irish side.
Are you unsure which of the many delicious dishes you want to try? Is cooking a task in itself for you? Try these easy recipes to begin the festivities, Pot of Gold Soup and Classic Cabbage Rolls.
Pot of Gold Soup
Ingredients:
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 medium apples
- 2 medium butternut squashes (about 3 pounds)
- 1 cup apple juice or cider
- 3 cups chicken stock
- 2 tablespoons brown sugar
- 1 tablespoon pumpkin pie spice
- Salt and pepper
Let's get cooking:
Melt the butter in a saucepan over low heat. Add the chopped onion and saute until soft and translucent. Remove the onion from the heat.
Now set your kids to work peeling the apples while you peel, seed, and chop the squash. Core and chop the peeled apples.
Add the apples, squash, juice or cider, and chicken stock to the onions and bring to a boil. Then lower the heat and simmer partially covered for 25 minutes.
Add the brown sugar, pumpkin pie spice, and salt and pepper. Puree the soup, reheat, and serve. Makes 6 to 8 servings.
Classic Cabbage Rolls
Ingredients:
- 1 medium head cabbage
- 1-1/2 cups chopped onion, divided
- 1 tablespoon butter
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 4 garlic cloves, minced
- 2 tablespoons brown sugar
- 1-1/2 teaspoons salt, divided
- 1 cup cooked rice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1/4 pound bulk Italian sausage
- 1/2 cup V8 juice, optional
Let's get cooking:
In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove eight large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining onion and salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160 degrees. Makes 4 servings.
Are you planning to try these delicious recipes? Do you know other easy Irish meals? Please comment and share with us.
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