Special Saint Patrick’s Day Side Dishes!

Saint Patrick’s Day sides that are nutricious and delicious from RecipeRehab.com!

Who doesn’t love a good St. Patrick’s Day party? For many of us, St. Patty’s Day means a fun-filled weekend with lots of beer, whiskey, and good eats. Unfortunately, many of the good eats served at St. Patty’s parties aren’t exactly on the healthy side. With that in mind, I wanted to share with you two healthy St. Patrick’s Day inspired recipes from RecipeRehab.com (formerly BetterEats.com).  Serving these makes me feel better about indulging in the not so healthy treats!

Red Potato Colcannon

INGREDIENTS

  • 1 pound potato(es), red – small, scrubbed and cut in half
  • 1 tablespoon butter
  • 1/2 cup onion(s) – thinly sliced
  • 6 cups cabbage, green – thinly sliced, (about 1/2 head)
  • 1 cup milk, lowfat (1%)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper, white

DIRECTIONS

1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and cover to keep warm.

2. Meanwhile, heat butter in a large nonstick skillet over medium heat. Add onion and cook until translucent, about 2 minutes. Add cabbage and continue cooking, stirring occasionally, until the cabbage begins to brown, about 5 minutes.

3. Reduce heat to low. Stir in milk, salt and white pepper; cover and cook until the cabbage is tender, about 8 minutes. Add the cabbage mixture to the potatoes. Mash with a potato masher or a large fork to desired consistency.

Roasted Savoy Cabbage with Black Bean-Garlic Sauce

INGREDIENTS

  • 1 head(s) cabbage, savoy – cored and cut into 1-inch squares
  • 4 teaspoons oil, canola
  • 2 tablespoons wine, rice – Shao Hsing, or dry sherry
  • 4 teaspoons black bean garlic sauce
  • 1 bunch(es) scallion(s) (green onions) – minced
  • 2 teaspoons vinegar, white – distilled
  • 2 teaspoons oil, toasted sesame
  • 5 dashes hot sauce – or to taste

DIRECTIONS

1. Preheat oven to 500°F. Toss cabbage and canola oil in a large roasting pan and spread out in an even layer. Roast until beginning to wilt and brown, about 15 minutes.

2. Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss. Continue roasting until tender, about 5 minutes more.

3. Toss with scallions, vinegar, sesame oil and hot sauce until combined.

 

 

 

 

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