Vegan Bangers and Mash

Cell phone pic, not the best but i was in a hurry to eat it!!! It was really good!

Bangers 

1 pack of Tofurky beer brats

In a large skillet over medium heat, cook the sausage until heated through. Remove from pan, and set aside. 

Roasted Garlic Mash Potatoes

2 lb potatoes (or about 5 to 6 medium potatoes)

large pot of salted water

3/4 cup  unsweetened  non dairy milk 

3 to 4 cloves of roasted garlic (see below)

salt and pepper to taste

Peel potatoes and cut into 2 inch chunks. Place in large pot of boiling salted water and boil for 15 minutes or until potatoes are soft when pierced with a fork.

Add roasted garlic cloves (squeezed out of their skins), milk and a bit of salt and pepper. Mash well with a potato ricer or masher, or an electric mixer until all is thoroughly combined and potatoes are fluffy. Add more salt and pepper if necessary. 

Oven Roasted Garlic Recipe:

Slice the top pointed end off a whole head of garlic to expose the tops of the cloves. Place head of garlic on aluminum foil and drizzle oil over the top. Wrap tightly.

Bake alongside whatever you have cooking in the oven for about 40 minutes, until the garlic is soft.

That's it!

Red Onion Gravy !

1 red onion, minced

2 Tablespoons olive oil

2 Tablespoons  unbleached  flour

1 Tablespoon crushed garlic

2 Cups vegetable broth

1 teaspoon corn starch or arrowroot flour

1 1/2 Tablespoons Tamari or Soy Sauce

Salt and Black pepper to taste (check your veggie stock before seasoning.  When its concentrated, its usually pretty salty already)

In a medium sauce pan, heat your oil on medium heat and start sweating the onion and garlic.  DO NOT BURN!!!  Basically, you want to caramelize the onion and garlic until they are brown and thoroughly cooked, but not burned.  Then, add your stock and bring to a boil.  As the gravy is boiling, whisk in your flour and then add then corn starch.  Whisk.  Reduce the heat as the gravy thickens.  Continue to let it thicken just a *little* too thick, and then add the soy sauce or tamari to thin it back out.  After that, remove from the heat and serve!

Recipe by Frankobrains blog, photo by laura spear

Bon Appétit,

Put the Brats  on the mashed potatoes and pour the gravy  on it

Irish Nachos

This is my husbands favorite meal at Irish Times restaurant in Saratoga Springs NY. We recreated the recipe at home and its very good! 

1 20- to 24-ounce bag waffle fries

2 tablespoons EVOO – Extra Virgin Olive Oil

1 pound deli-sliced corned beef, chopped

Salt and ground black pepper

1 cup Shredded white cheddar

1 cup Shredded yellow cheddar

sliced jalapenos

Preheat oven to 450ºF.

Arrange the waffle fries on a baking sheet and cook according to package directions, adding about 10 minutes onto the baking time to make them extra crispy.

Meanwhile put the chopped corned beef in a skilled on medium and add the 2 tablespoons of olive oil, stir and cook for 3 minutes, remove from heat.

Add the corned beef to the waffle fries topping them evenly

Sprinkle salt and pepper

Add both cheeses to the nachos

Top with jalapenos

Put the nachos back in the oven for about 5 minutes or until cheese is melted.

Recipe and photos by Laura Spear

St. Patrick's Day Cupcakes

Ingredients

1-3/4 cups all-purpose flour

2/3 cup sugar

1 package (3.4 ounces) instant pistachio pudding mix

2-1/2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1/2 cup vegetable oil

1 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

1 cup cream cheese frosting

Green sprinkles and/or chocolate jimmies

Directions

In a large bowl, combine the flour, sugar, pudding mix, baking powder and salt. In another bowl, combine the eggs, milk, oil and vanilla. Stir into dry ingredients until combined. Fold in chocolate chips.

Fill foil or paper-lined muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired. Yield: about 1-1/2 dozen.

Corned Beef and Cabbage

Ingredients

1 medium onion, cut into wedges

4 large red potatoes, quartered

1 pound baby carrots

3 cups water

3 garlic cloves, minced

1 bay leaf

2 tablespoons sugar

2 tablespoons cider vinegar

1/2 teaspoon pepper

1 corned beef brisket with spice packet (2-1/2 to 3 pounds), cut in half

1 small head cabbage, cut into wedges

Directions

Place the onion, potatoes and carrots in a 5-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage.

Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving. Yield: 6-8 servings.

Shepherd's Pie

Ingredients

1 pound ground beef

3 bacon strips, diced

1 small onion, chopped

2 garlic cloves, minced

1/4 teaspoon dried oregano

1/2 cup tomato sauce

1 can (4-1/4 ounces) chopped ripe olives, drained

5-1/2 cups hot mashed potatoes (prepared without milk and butter)

2 eggs, lightly beaten

2 tablespoons butter, softened

1 tablespoon minced fresh cilantro

1/4 teaspoon salt

Additional butter, melted

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, cook bacon, onion, garlic and oregano until bacon is crisp; drain. Stir in the tomato sauce, olives and beef. Simmer, uncovered, for 10 minutes or until heated through.

Meanwhile, combine the mashed potatoes, eggs, butter, cilantro and salt. Spread half of the potato mixture onto the bottom and up the sides of a greased 9-in. pie plate. Layer with beef mixture and remaining potato mixture.

Bake at 375° for 20 minutes. Brush the pie with melted butter. Bake 10 minutes longer or until top is golden brown. Yield: 6-8 servings.

Colecannon Potatoes

Ingredients

2 pounds cabbage, shredded

2 cups water

4 pounds potatoes, peeled and quartered

2 cups milk

1 cup chopped green onions

Salt and coarsely ground pepper to taste

1/4 cup butter, melted

Crumbled cooked bacon and minced fresh parsley

Directions

In a large saucepan, bring cabbage and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain, reserving cooking liquid. Keep cabbage warm.

Place cooking liquid and potatoes in a large saucepan; add enough additional water to cover the potatoes. Bring to a boil. Reduce heat; cover and cook for 15-17 minutes or until tender. Drain and keep warm.

In a small saucepan, bring milk and onions to a boil; remove from the heat. In a large bowl, mash potatoes. Add milk mixture; beat until blended. Beat in the cabbage, salt and pepper. Drizzle with the melted butter, bacon and parsley. Yield: 12-16 servings.

Slow-Cooked Cabbage Rolls

6 Servings Prep: 20 min. Cook: 6 hours

Ingredients

1 large head cabbage

1 can (8 ounces) tomato sauce

3/4 cup quick-cooking rice

1/2 cup chopped green pepper

1/2 cup crushed saltines (about 15 crackers)

1 egg, lightly beaten

1 ounce onion soup mix

1-1/2 pounds lean ground beef (90% lean)

1 can (46 ounces) V8 juice

Salt to taste

Grated Parmesan cheese, optional

Directions

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.

Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.

Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. Yield: 6 servings.

Glazed Corned Beef

Ingredients


1 corned beef brisket with spice packet (3 to 4 pounds), trimmed

1 medium onion, sliced

1 celery rib, sliced

1/4 cup butter, cubed

1 cup packed brown sugar

2/3 cup ketchup

1/3 cup white vinegar

2 tablespoons prepared mustard

2 teaspoons prepared horseradish

Directions

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender.

Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside.

In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef.

Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing. Yield: 12 servings.

Smoked Salmon Cucumbers

1 large English cucumber


1 carton (8 ounces) spreadable chive and onion cream cheese

7 to 8 ounces smoked salmon or lox, chopped

Minced chives

Directions

With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving. Yield: about 3 dozen.

Clover Crispies

Ingredients

3 tablespoons butter
4 cups large marshmallows (about 40)
1/4 teaspoon peppermint extract
6 cups crisp rice cereal
6 ounces white candy coating, coarsely chopped
4 drops green food coloring, optional
Green sprinkles

Directions

In a large saucepan, melt butter. Add marshmallows; cook and stir over low heat until melted. Remove from the heat; stir in extract and cereal. With buttered hands, press mixture into a greased foil-lined 13-in. x 9-in. pan. Cool completely on a wire rack.
Turn onto a cutting board; remove foil. Cut with a 3-in. shamrock cookie cutter; reshape shamrock stem if needed (save scraps for another use).
In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
Stir in food coloring if desired. Spoon over cutouts and spread evenly. Decorate with sprinkles. Let stand until set.

Yield: 15 servings.


Recipe and pic from Taste of home

Shamrock Sandwiches

We made these for st. patricks day 2010


Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 package (2 ounces) thinly sliced deli corned beef, chopped
2 tablespoons grated red onion
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
1/4 teaspoon salt
1 pound thinly sliced seedless rye bread
Fresh dill springs, optional


Directions

In a large bowl, beat the cream cheese, mayonnaise and mustard until smooth. Stir in the corned beef, onion, dill and salt. Using a 2-in. shamrock cookie cutter, cut out two shamrocks from each slice of bread.
Spread 1-2 tablespoonfuls of filling on the bottoms of half of the shamrocks; top with remaining shamrocks. Garnish with dill if desired.

Yield: about 16 sandwiches.


Recipe and 1st pic from Taste of home, 2nd pic by Laura Spear

Shamrock Pretzels

Ingredients:


Canned refrigerated bread stick dough (we used Pillsbury Original Breadsticks)

Colored sugar

Icing

Cinnamon and sugar mixed



Directions:

Line a cookie sheet with aluminum foil and lightly coat it with cooking spray.


To create the clover shape, mold 3 sections of bread sticks into hearts and press them together as shown. Attach a small stem, decorate, bake according to the package directions

Marshmallow Cookie Delights

Ingredients:

Cookies (any flavor) I used chocolate chip cookies with green m&m's since it's around st. patricks day)
Marshmallow Fluff


Directions:

Bake the cookies according to your cookie recipe
Let the cookies cool completely
Lay the cookies upside down
Spread marshmallow fluff on the every other cookie
Put the empty cookie on top of the full cookie to be the lid

And there you have it a yummy marshmallow cookie sandwich!

Pickling Spices (used for making Corned Beef)

Corned Beef requires Pickling spices, here is a recipe to make your own.

PICKLING SPICE RECIPE 1

2 cinnamon sticks, broken
1 tablespoon mustard seeds
2 teaspoons black peppercorns
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon juniper berries
1 teaspoon crumbled whole mace
1 teaspoon dill seeds
4 dried bay leaves
1 small piece dried ginger

Mix together all the ingredients.

Store in a small, airtight jar up to 2 months.

Makes about 1/4 cup.





PICKLING SPICE RECIPE 2

4 cinnamon sticks (each about 3 inches long)
1 piece dried gingerroot (1 inch long)
2 tablespoons mustard seeds
2 teaspoon whole allspice berries
2 tablespoons whole black peppercorns
2 teaspoons whole cloves
2 teaspoons dill seeds
2 teaspoons coriander seeds
2 teaspoons whole mace, crumbled medium fine
8 bay leaves, crumbled medium fine
1 small dried hot red pepper (1 1/2 inches long), chopped or crumbled medium fine, seeds and all

Wrap the cinnamon and gingerroot loosely in a piece of cloth and bash them with a hammer until well crumbled. Discard any stringy parts of the ginger, then mix with other ingredients.

Store in a small, airtight jar up to 2 months.

Pat O'Brien's Favorite Irish Brown Bread

Pat O'Brien's Favorite Irish Brown Bread

4 cups whole-wheat flour
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar (optional)
About 1 1/4 cups buttermilk

Mix together all the dry ingredients; add enough buttermilk to form a soft dough. Turn out on lightly floured board; knead lightly. Form dough into a circle; place in greased 9-inch baking pan or on greased baking sheet. The dough should be about 1 1/2 to 2 inches high. Cut a cross 1/2 inch deep over the top with a floured knife. This helps bread cook more evenly.

Bake in preheated 400 degree F oven for 40 minutes, or until loaf sounds hollow when rapped lightly on the base with the knuckles. Remove bread from pan; cool on a wire cake rack. Bread should not be cut until it firms up. Toast it for breakfast or tea; spread lavishly with butter.


Recipe by Pat O'Brien's

Irish Soda Bread

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1/3 cup white sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg, lightly beaten

2 cups buttermilk

1/4 cup butter, melted

Optional variations listed below.  (We use Raisins)

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Makes 1 9x5 pan. I double the recipe and use a small round cake pan.

Variations of Irish Soda Bread
1 cup raisins,
craisins,
citron or
dried fruits
and a few tablespoons caraway seeds may be added.
You can also add a few drops of green food coloring to make it green for St. Patrick's Day.

How to Corn Beef (St. Patrick's Day)

How to Corn Beef:

4 quarts water
1 cup coarse sea salt
3 tbs brown sugar
10 lbs of beef brisket
15 garlic cloves, peeled and slightly crushed
1/4 c pickling spices (McCormick)
10 bay leaves


Bring the water to a boil. Add the salt and stir to dissolve. Set aside and allow to cool.

Put the brisket in a ziploc bag. You can also put it in a glass dish, or large crock but do not put it in aluminum or other metal. Pour the salt water over the meat and add garlic, sugar, pickling spices and bay leaves.

The meat should be submerged. You can use a jar, filled with water for weight, to hold meat under the pickling solution. Refrigerate for 3 weeks. Turn the meat often if in a bowl, or flip ziploc a couple of times a day, giving it a good knead each time to drive the spices into the meat.

Drain and remove bay leaves before cooking.

Corned Beef and Cabbage (slow cooker)

Traditional corned Beef and Cabbage (in the slow cooker)

Traditional food of St Patrick's Day.

1 corned beef brisket (you can buy one that comes with the spices and cook it that way or you can corn your own beef. Check my other St. Patrick's Day recipes for the How to Corn a Beef post.)
10 large red potatoes, halved
2 onions, cut in wedges
1 head of cabbage,cut in wedges
1 lb carrots, peeled and cut in chunks
1 can dark ale, or strong beer
1/4 c brown sugar
Place all ingredients in a slow cooker and cook on low for 8-10 hours or until done.