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Irish Recipes

Trio of Peas – Lifescript

Peas have been eaten in Ireland and England for centuries. Traditionally dried then re-hydrated before cooking, it became fashionable to eat fresh (or green) peas in the 1600s. Tart lemon and tarragon liven up this three-pea saute. This delicious side dish also packs a high-fiber punch.

Serves: 4 (3/4 cup each)

Preparation time: 20 minutes
Cook time: 20 minutes Ingredients:

2 teaspoons canola oil
1 cup organic snow peas, trimmed
1 cup sugar snap peas, fresh or frozen
2 cups (8 ounces) frozen peas
1/2 teaspoon freshly grated lemon zest
4 teaspoons lemon juice
1-1/2 teaspoons dried tarragon
1 teaspoon butter
Salt to taste

Preparation:

1. Heat oil in a large nonstick skillet over medium heat. Add snow peas and sugar snap peas and cook, stirring occasionally, for 2 minutes.

2. Stir in frozen peas; cook, stirring occasionally, until heated through, about 3 minutes.3. Remove from heat and stir in lemon zest, lemon juice, tarragon, and butter; season with salt.

enjoy!

 

 

 


Red Potato Colcannon – Lifescript

 

There are countless variations on this classic Irish potato-and-cabbage combination. Ours is made with steamed red potatoes, sauteed cabbage and just a touch of butter. Serves: 4 (1 cup each)

Preparation time: 30 minutes
Cook time: 30 minutes

Ingredients:

 

1 pound organic small red potatoes, scrubbed and cut in half
1 tablespoon butter
1/2 cup thinly sliced onion
6 cups thinly sliced green cabbage (about 1/2 head)
1 cup low-fat milk
1 teaspoon salt
1/4 teaspoon white pepper

Preparation:

1. Bring 1 inch of water to a boil in a Dutch oven or steamer. 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.

enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

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