Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Showing posts sorted by date for query cabbage. Sort by relevance Show all posts
Corned Beef with Parsley Sauce. This is the meal I have been waiting for 21 years to enjoy! Its true. Corned beef was not something which was readily available in the UK.
Oh you could get salt beef, which is similar, but not the same. You could also get corned beef in the tin, which is nothing like this at all. And all of that came from South America. Nice in a sandwich or hash, but not for dinner on Saint Patricks' Day!
My appetite for Corned Beef was whetted when I first saw the movie Meet Me in Saint Louis with Judy Garland. In those first few scenes of the film they were sitting down to dinner and the cook brought in a large platter with corned beef on it.
It looked delicious, even in black and white.
It is something which I used to cook occasionally for my family when the children were growing up. Generally speaking I glazed the corned beef with a glaze after cooking. This is really easy to do if you wish to do the same.
Simply trim off the fatty layer, leaving only a thin layer of fat. Mix together 4 tablespoons of brown sugar with a tablespoon of mustard and a tablespoon of sweet pickle liquid. Spread this mixture over the fatty top of the beef and pop it into a hot oven.
Roast for about 8 to 10 minutes until glazed and sticky. Delicious!
I did not bother to do this today as I was serving the meat with a lush and creamy parsley sauce. A sticky glaze would have been well out of place.
This is such a simple meal to make, but I know very pricey these days. I paid $16 for this small piece of corned beef. But I was longing for it so much I couldn't resist.
If you have a large family and are still wanting something similar for Saint Patrick's day can I suggest the following:
BOILED DINNER - You can use ham or beef. With cabbage, carrots, turnips and potatoes. This also boasted a parsley sauce.
BACON AND CABBAGE WITH MUSTARD SAUCE - cured pork simmered until tender and then roasted with a delicious buttery bread crumb topping. This is served with a lush and cream mustard sauce, cabbage and buttered boiled potatoes. Delicious.
Or you can do just a plain old boiled corned beef and cabbage. There are many ways to celebrate Saint Patrick's Day with a delicious meal.
WHAT YOU NEED TO MAKE CORNED BEEF WITH PARSLEY SAUCE
Simple ingredients. Nothing outrageous here.
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
HOW TO MAKE CORNED BEEF WITH PARSLEY SAUCE
It might take a bit of time to cook the beef until tender, but you can just walk away and leave it to simmer so its not very labor intensive at all.
If you can make a cream sauce then you can very easily make this simple parsley sauce and I highly recommend making it as it is delicious with the beef.
Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water. Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top.
Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender. Remove the meat to a plate and cover with foil. Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
Cook for several minutes to cook out any flour taste. Serve the corned beef thinly sliced with the sauce spooned over top.
I served this very simply with some Irish Champ on the side, mashed carrots/parsnips and buttered broccoli.
You can find my traditional Irish Champ recipe here. Its fabulous.
To make the mashed carrots and parsnips, combine 4 carrots, peeled and sliced with 2 parsnips, peeled and sliced in a saucepan. Cover with water to which you have added a pinch of sugar and some salt.
Boil until very tender. (about 15 minutes) Drain well and mash together with a knob of butter, salt, pepper and a pinch of nutmeg. Delicious!
This was a really delicious meal. Well worth waiting 21 years for. I am really looking forward to enjoying some tasty corned beef hash with the leftovers!
And after that it is back to chicken and fish for me. I hardly ever eat red meat and rarely processed so I reckon I have really outdone myself this week! Happy Saint Patrick's Day tomorrow everyone!
Corned Beef With Parsley Sauce
Yield: 4
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
The meal I waited 21 years to enjoy. Tender pieces of corned beef with a delicate parsley sauce. Delicious.
Ingredients
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
Instructions
- Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water.
- Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top. Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender.
- Remove the meat to a plate and cover with foil.
- Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
- Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
- Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper. Cook for several minutes to cook out any flour taste.
- Serve the corned beef thinly sliced with the sauce spooned over top.
Thanks so much for visiting. Do come again!
I have always been a huge lover of salads and of coleslaw in general. I never tire of them, and if they are quick and easy to make, so much the better.
That is the way with this crunchy cashew slaw salad recipe I am sharing with you today. Not only is it very quick and easy to make, but it is incredibly delicious!
I know I say that about everything I cook and make, but its true. It is delicious. Its a fabulous combination of all things crunchy, salty, sweet and tangy!
Plus it only uses six (if you count all the nuts and seeds as one) basic ingredients. It makes for a great mid-week salad for the whole family, filled with plenty of color, fiber and crunch!
The recipe is one which I adapted from a cookbook I have by Gooseberry Patch, entitled Best Church Suppers and is attributed to Lori Comer of North Carolina.
I have always loved the Gooseberry Patch cookbooks. I used to have quite a few of them. I can remember when they put out a lovely catalogue a few times a year filled with sweet little illustrations and the company used to sell all sorts of things besides cookbooks.
I loved their catalogues.
I cut the original recipe in half today because I just did not need 12 servings of anything. I will save the full recipe for sometime when I have a potluck or some such to go to. God willing we will not be restricted from gathering for too much longer.
Who would have ever thought that this would carry on for more than two years? I can remember at the beginning of the pandemic I thought maybe six months or so at most. I think we all did.
WHAT YOU NEED TO MAKE CRUNCHY CASHEW SLAW
Very simple ingredients that can be as complicated or as uncomplicated as you wish.
- 8 ounces (226g) of coleslaw mix (grated cabbage and carrot)
- 1 package chicken flavored ramen noodles
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (60ml) light olive oil
- 1/2 cup (55g) roasted cashew halves
- 1/2 cup (55g) shelled sunflower seeds
If you are not able to get the ready made coleslaw mix where you live (and I can appreciate it is not available everywhere) then you can very easily make your own. Just shred cabbage and carrot in the same measure.
I would use 1/3 carrot to 2/3 cabbage. I do not recommend using anything other than the white/hard cabbage for this. Red cabbage would dye everything an unsightly color.
Ramen noodles are those square packages of instant noodles that you see in the stores. They come in a lot of different flavors. Some spicy some not so spicy.
You will need the chicken ones for this recipe and you will also be using the flavor packet which is included.
I used Chinese rice wine vinegar in this. You can use just plain white vinegar. It will work just as well.
I like to use light olive oil, but you can use canola oil if you wish. I also have a confession to make here. I used a one to one sugar substitute in this as I am a diabetic. Swerve granulated sugar. It works very well.
Also I used salted cashew nuts and unsalted sunflower seeds.
HOW TO MAKE CRUNCHY CASHEW SLAW
Nothing could be easier. This goes together in a flash, especially if you are using a prepared package of coleslaw mix. Otherwise you will need to take the time to shred your own, but even so, that doesn't take too long.
Place the coleslaw mix in a bowl. Crush the noodles from the packet of ramen and add them to the coleslaw. Reserve the seasoning packet.
Whisk together the oil, vinegar, sugar and reserved seasoning mix.
Pour this dressing over the coleslaw/noodle mix in the bowl and toss to combine. Cover and chill for two hours. (Don't chill it overnight as the noodles become soggy.)
When you are ready to serve add the cashew halves and the sunflower seeds, tossing to mix them in well. Serve immediately.
It is not recommended that you make this much more than a few hours ahead of time as the noodles will soften in the dressing. That doesn't really bother me overly much however, and so I am just as happy with this the second day as I am on the first day!
Its all a matter of taste I guess! Crusty bread goes very well with this as well. It also makes an excellent side dish for a week night supper and I will be honest, I enjoy it in a packed lunch, but again, I don't mind soggy noodles.
There are a lot of versions of this salad out there. You can add all sorts of things. I have even seen it with mayonnaise added. Spring onions go well.
I like it in this very basic version myself. It quick, easy and delicious. That works for me on every level!!
Cashew Slaw
Yield: 5 to 6
Prep time: 5 MinCook time: 2 HourTotal time: 2 H & 5 M
Simple to make and scrumptious. I could eat a bowl full of this and nothing else. It is crunchy, salty, sweet, yummy.
Ingredients
- 8 ounces (226g) of coleslaw mix (grated cabbage and carrot)
- 1 package chicken flavored ramen noodles
- 1/4 cup (50g) sugar
- 1/4 cup (60ml) rice wine vinegar
- 1/4 cup (60ml) light olive oil
- 1/2 cup (55g) roasted cashew halves
- 1/2 cup (55g) shelled sunflower seeds
Instructions
- Place the coleslaw mix in a bowl. Crush the noodles from the packet of ramen and add them to the coleslaw. Reserve the seasoning packet.
- Whisk together the oil, vinegar, sugar and reserved seasoning mix.
- Pour this dressing over the coleslaw/noodle mix in the bowl and toss to combine.
- Cover and chill for two hours. (Don't chill it overnight as the noodles become soggy.)
- When you are ready to serve add the cashew halves and the sunflower seeds, tossing to mix them in well. Serve immediately.
And that's not all. I was reading today where the cost of food is expected to rise between five and seven percent over the next year. Bakery products, dairy products, meat, fruit and vegetables, seafood, etc. Its all expected to increase.
What's more, the cost of eating out is expected to increase by six to eight percent. I think its pretty fair to say that we are all going to be affected by this to one degree or another. To that end I thought it would be fun this morning to share some of my penny pinching main dishes.
Dinner on a Dime. Hearty main dishes that will fill up empty bellies without draining your bank account! Delicious, easy to make and using a variety of ingredients, these are real family pleasers!
A delicious spin on an old family favorite with plenty of meat, sauce, pasta and vegetables. You can vary the cost depending on the meat you choose to use. Obviously ground steak will cost more than hamburger or ground turkey.
This is comfort food pure and simple. The pasta helps to stretch things and keeps everything nice and hearty. A bit of bread and some salad on the side and dinner is served!
A delicious potato casserole that I adapted from another site. I tried to cut down on the fat and make it a bit healthier.
With chicken, potatoes, sweet potatoes, ham (or Canadian bacon), cheese, spring onions. This is a real family pleaser.
This easy recipe for sausage and potatoes in the oven has to be one of my most popular recipes on here. It has had literally millions of views. No surprise there. This is a FABULOUS recipe.
I love sheet pan suppers. They are so quick and easy to make and when you are talking about smoked sausage and potatoes, DELICIOUS as well!
In this house we like to enjoy this with tinned baked beans! But any vegetable would work well on the side!
I really love meals like this. Economical, homey, comforting . . . I could eat like this every day of the week but I don't.
It is a real family pleaser all round. With a bit of salad and perhaps some crusty bread, its a real family pleaser. Don't ever underestimate the appeal of the occasional tin of Spam.
New, fresh and delicious. Exciting even! I added a quantity of lightly sautéed vegetables. Its amazing what you can put together using just a little bit of this and a little bit of that!
Beef, vegetables, rice and the perfect blend of seasonings. This is really quick, easy and incredibly tasty!
This has to be one of my all time favorite suppers. Its hearty and delicious and very simple to make.
I wish I could tell you how many times I have made this deliciously thick and hearty soup. If I had a nickel for every time, I'd be rich. Totally and utterly rich!
I adore roasted vegetables of any kind. Roasting helps to enhance the natural sweetness of any vegetable. I really love the caramelized edges and almost-stickiness to them that happens when you roast them. I am drooling here.
Add some toasted buns if you wish to tuck the sausage and peppers into, or bake a potato to have along side and you have a really delicious family dinner that nobody will turn their noses up at!
This is one of my absolute all time favourite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it.
I love recipes like this. They may seem a bit old fashioned, but they are always delicious and you don't really need to buy in anything special to make them. Most of the time you will have everything you need right in the house to make them.
I usually poach chicken to use in this recipe. You can also use leftover cooked roast chicken or the leftovers from a rotisserie chicken.
Not only is this delicious but it's really quick to make as well. Once you have all of the vegetables chopped, it goes together lickety split. There's nothing too out of the ordinary here . . . bacon, cabbage, onions . . . a couple of cheeses . . . dried herbs, and some chicken stock and that's basically it!
This always goes down a real treat with some crusty bread, or crackers, or even a fresh batch of biscuits on the side!
We eat a lot of chicken in this house, and I have a bazillion ways of making it tasty. This dish is soft of like an oven baked pilaf.
Nice and garlicky and filled with lots of bits of chicken . . . . and don't hate me . . . cheese.
TEN TIPS FOR PLANNING MEALS ON A BUDGET
1. Shop the fliers and plan out your menus before going shopping. Stick to the list.
2. Plan at least one meatless meal a week. Lentils, beans, peas, eggs, peanut butter, tinned fish etc. All offer great tasting protein at a good price.
3. Take stock of what you already have in your pantry, refrigerator or freezer, and buy accordingly.
4. Eat more grains. Rice, barley and couscous are readily available these days and can go a long ways in bulking out pricier ingredients such as meat and cheese.
5. Avoid recipes that require specialty ingredients or ingredients you know you are only going to use once or twice. Often a suitable substitute can be found that can be used that is something you already have in your larder.
6. Try to eat seasonally and locally. It only makes sense to eat things when they are in season and it also helps to lower your carbon footprint. Fruits and vegetables are much cheaper when bought in season.
7. Use your leftovers. The cost of a whole chicken might seem a lot, but when you know you are going to get two or even three meals from it, it becomes a lot less of an extravagance.
8. Don't go shopping when you are hungry. You are more prone to impulse buying when your stomach is doing the talking rather than your wallet!
9. Shop the high and low shelves, rather than the middle. The middle shelves usually contain the higher priced items.
10. Don't be fooled by retail tactics to get you to spend more money. Is it really a bargain if you save 50 cents on an item because you are buying two of them, but it is costing you a dollar or more than what you were originally going to spend?
Healthy eating and feeding your family doesn't have to be expensive with just a bit of prior planning!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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