Tomorrow is Olivia’s Saint Patrick’s Day party at school so here are a few things I have up my sleeve.

No party is complete without an outfit.  Here is what my little Leprechaun will be dressed in.

The little leprechaun’s will be in search of their pot of gold.  They surely will be excited to come across some in a cupcake.

Our crazy leprechaun will make a visit on Friday night while Olivia sleeps.  I’m not exactly sure what mischief he will get into but he will leave a few books behind for her.  If you need some ideas of things your leprechaun can do check these out  from last year.

Of course we will finish off our evening on saturday with a Irish dinner (which happens to be an American tradition) of Corn beef and Cabbage.

Baked Corned Beef with Hot & Sweet Mustard

Recipe available from The Sisters Cafe

sláinte (cheers)

Tiffany

Perfect for Meatless-Mondays or Lenten-Friday this quick veggie and rice recipe is great for any night of the week.

2 cups rice
1 to 1-1/4 cup water
1 cup chicken or vegetable broth
1 tsp tumeric

olive oil
1 orange or yellow bell pepper diced or julienned
1/4 purple onion
1/2 bunch of dino/blue kale (can substitute baby spinach or any non-bitter green)
6 to 8 crimini mushrooms, sliced
1/4 to 1/2 tsp garlic
salt to taste
1 cup of cherry tomatoes, halved
white cheddar or fresh (not aged) asiago

Cook the rice in a rice cooker according to the directions adding the water, broth and turmeric. (Adjust liquid if necessary)

Heat the pan and add the olive oil, add the onions and bell onions, stir to coat completely. Sauté, browning slightly. Add the kale, mushrooms, salt and garlic with another teaspoon of olive oil, coat and sauté for a few minutes. Add cherry tomatoes, turn the heat down to low, put a lid on the pan and let steam for 1 to 2 minutes.

Stir in the rice and cheese to the vegetables. Put the lid back on until the cheese melts and serve. Pair with a glass of Pinot Grigio or Viognier.

Cheers! Chris

I love traditional Huevos Rancheros, but sometimes it just too heavy of a meal. This version is a little healthier, while still being filling. I was inspired by a dish from Simple Suppers by The Moosewood Collective, but Californiaize it with black beans and avocado. I’ve even served this quick meal for dinner.

8oz container of mild or medium roasted salsa
6 eggs
6-12 corn or corn & flour tortillas
1 can black refried beans
1 avocado diced
1 tomato diced
sour cream or low fat plain greek-style yogurt (or mix both together)

Pour the salsa in a skillet and bring to a simmer (you may not use all the salsa, depending on the size of your skillet). Make “wells” in the salsa and break the eggs, not breaking the yolks. put the lid on for 3-5 minutes to poach the eggs.

Heat the tortillas on the stove. Heat the beans either on the stove or in the microwave. (You may add a spoonful of milk to make them creamier.)

Layer the tortillas two on a plate, spreading the beans on them. Top with an egg or two and some of the salsa. Add avocado, tomatoes and sour cream on top. Serve with your favorite hot sauce.

Cheers, Chris

Berry season is just around the corner so we are starting to see more and more of them on the shelves or at the farmers market.  We love berries around our house so they rarely go bad however there is nothing more frustrating than having a carton go bad almost instantly.  Here a tip for preserving their longevity: wash them in vinegar.

Prepare one part vinegar(white or apple cider) to ten parts water.  Dump your berries in, give them a swirl, drain, rinse and store in the fridge.

The vinegar kills the mold spores and other bacteria that might be on the surface.

The other day we were suppose to get this BIG storm and it made me want some stew, however, I don’t particularly like traditional beef stew so I got a little creative in the kitchen and here is what I can up with.

Mexican Beef Stew

1 Lb of stew meat

1/2 chopped onion

1 clove garlic

1 tbs of flour

1 can of corn drained

1 can of kidney beans rinsed and drained

1 can of black beans rinsed and drained

1 can of diced tomatoes with chilies

1 can of chicken broth

salt and pepper to taste

1 teaspoon of cumin

Brown meat with onion and garlic, once cooked add flour and make sure it is stirred in good.  Add can of chicken broth and all other ingredients.  Let simmer on the stove until meat is tender (about 1/2 hour or so) or in crock pot.

We were so eager to dive into it that I never got a picture of it with all the garnishes.  It was great topped with taco chips, sour cream, cheese and avocado.

Bon Appetite!