EDIBLES
Savory favorites to make St. Patrick’s Day special
Hearty recipes for celebrating from the comfort of home
(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
If a quieter night cooking at home is up your alley, you’re in luck. You can put a meal worthy of gold on the table with these festive Irish favorites from “Cookin’ Savvy.”
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.
Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.
Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.
Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 1 pound ground beef
- 1 cup stout beer
- 3 tablespoons flour
- 1 can (15 ounces) tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic powder
- 1 cup beef broth
- 1 bag (28 ounces) hashbrowns with peppers and onions
- 1 can (14 ounces) carrots, drained
- 1 can (14 ounces) peas, drained
- salt, to taste
- pepper, to taste
- 1 sheet puff pastry, thawed
- 1 egg
- Heat oven to 400 F.
- In large skillet or Dutch oven, brown ground beef; drain and set aside.
- Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
- Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
Irish Sweet Soda Bread
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 4 tablespoons butter, melted
- 1 cup sugar
- 1 1/2 cups buttermilk
- 4 cups self-rising flour
- 1 cup currants
- 2 tablespoons sanding sugar (optional)
- coffee or tea, for serving (optional)
- Heat oven to 375 F.
- Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
- Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
- Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.
Substitutions: Raisins can be used in place of currants.
SOURCE:
Culinary.net
(Family Features) If you’re in need of a soup outside the usual mushroom or celery varieties, turn to another springtime favorite: carrots. More than just a veggie you can serve with dip, they’re creamy, delicious and pair well with ginger in this Creamy Carrot Soup. Discover more easy recipes for family meals at Culinary.net.
Creamy Carrot Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 cans (14 ounces each) carrots
- 2 cups broth of choice
- 1/2 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ginger
- 1/4 cup orange juice
- 1/4 cup heavy cream
- salt, to taste
- pepper, to taste
- honey
- BLT wraps, for serving
- In blender, blend canned carrots, including juices, until smooth. Transfer to pot and add broth.
- Mix in brown sugar, garlic powder, onion powder, ginger and orange juice. Bring to simmer then add cream. Add salt and pepper, to taste.
- Drizzle honey over each bowl. Serve with BLT wraps.
SOURCE:
(Family Features) Permanent heat may be on the way, but spring still offers plenty of chilly, rainy opportunities for a warmup from the inside-out. Serve a comforting bowl of Lemon Chicken Orzo Soup to keep spring chills away. Discover more seasonal recipes at Culinary.net.
Watch video to see how to make this recipe!
Lemon Chicken Orzo Soup
Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6
- 2 carrots
- 2 celery stalks
- 3 tablespoons butter
- 2 cups cooked, chopped chicken
- 1/3 cup lemon juice
- 2 teaspoons lemon pepper
- 6 cups broth
- 1 cup orzo
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon thyme
- 1 tablespoon sugar
- 1 cup heavy cream
- salt, to taste
- pepper, to taste
- cucumber sandwiches, for serving
- Chop carrots and celery. In pot, saute with butter.
- In bowl, mix chicken with lemon juice and lemon pepper then set aside.
- After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes.
- Add salt and pepper, to taste. Serve with cucumber sandwiches.
SOURCE:
By Suzanne Storey
Do you have an abundance of green onions this time of year? If you’re fortunate enough to experience this, consider yourself lucky! First, let’s clarify a few terms.
Essentially, green onions and scallions refer to the same vegetable; however, the terminology often depends on cultural context. I often call them spring onions, and my parents referred to them the same way. On the other hand, fancy chefs and culinary experts typically use the term “scallions.”
I wasn’t even aware of what a scallion was until about 10 years ago, so don’t be too hard on yourself if you’re in the same boat.
Read the full story on spring onions, along with definitions of onions and the efforts to grow a community garden in Nocona in your Thursday Bowie News.
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