4 Recipes for St. Patrick’s Day
The month of March may be all about madness, but we have our eyes set on St. Patrick’s Day. Being based in Chicago, we love heading to the heart of the city to see the annual dying of the Chicago River, but one of our favorite ways to celebrate the holiday is with a traditional St. Paddy’s Day dinner. Whether you celebrate St. Paddy’s Day with family, friends or neighbors, here are four St. Paddy’s themed recipes to share with others.
Gluten-Free Irish Soda Bread Recipe
*Recipe adapted from Elana’s Pantry
- ¾ cups of blanched almond flour (Do not substitute with almond meal)
- ¼ teaspoon of sea salt
- 1 ½ teaspoons of baking soda
- ½ cup raisins
- 2 large eggs
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- Optional: 1 small pinch of Caraway seeds
1.) In a large bowl combine all of the dry ingredients.
2.) In a small bowl, combine all of the wet ingredients.
3.) Combine all ingredients into one large bowl.
4.) Place bowl on a parchment paper lined baking sheet.
5.) Form dough into a large, flat circle about 8 inches across and 1 ½ inches tall.
6.) Using a serrated knife, score the top of the dough a ½ inch deep in a cross shape.
7.) Optional: Sprinkle top of bread with a small pinch of caraway seeds.
8.) Cook bread at 350 F for 20 minutes. Let bread sit in oven for an additional 30 minutes then remove.
9.) Let cool for 1 hour. Serve and enjoy!
Corned Beef and Cabbage Recipe
- 1 corned beef brisket with spice packet (2-3 pounds)
- 4 large red potatoes cut into quarters
- 1 small head of cabbage cut into wedges
- 1 pound of baby carrots
- 3 cups of water
- 1 bay leaf
1.) Fill a slow cooker with 3 cups of water. If you are cooking a larger brisket, add more water as needed.
2.) Mix in the corned beef seasoning packet and bay leaf.
3.) Add corned beef brisket, red potatoes, cabbage and carrots. Cover and cook for 8-10 hours or until meat and vegetables are tender. Be sure to discard bay leaf before serving.
Healthy Shepherd's Pie Recipe
*Recipe adapted from Wellness Mama
1.) Brown meat in large skillet and season to taste. Set aside.
2.) In a separate skillet, saute onions. Set aside.
3.) Add peas and carrots to a separate skillet and cook until vegetables are tender.
4.) In a large pot, boil several cups of water. Add cauliflower, cover and cook until cauliflower is soft enough to mash.
5.) Remove pot of cauliflower from heat, pour out the water, add butter and cream cheese if desired.
6.) Add spices and mash cauliflower.
7.) Mix the browned meat, the sauted onions, the cooked vegetables and raw egg. Place in a 9x13 baking dish.
8.) Spread mashed cauliflower over the top until smooth.
9.) Bake entire dish at 350 F for 30 minutes. If desired, add shredded cheese of choice to the top and bake for an additional 5 minutes then serve and enjoy.
Chocolate Stout and Irish Cream Liqueur Cupcakes
*Recipe adapted from Food Network
Ingredients for the Chocolate Stout Cupcakes
- 1 ½ cups Irish stout (Recommended: Guinness)
- 4 ounces of unsalted butter
- ¾ cup Dutch-processed cocoa powder
- 2 cups of dark brown sugar
- ¾ cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups of all-purpose flour
2 ½ teaspoons baking soda
Ingredients for the Irish Liqueur Frosting
- 1 lb. unsalted butter
- 4 tablespoons Irish cream liqueur (Recommended: Bailey’s)
- 4 cups of confectioners sugar
1.) Preheat oven to 325 F. Line a cupcake or muffin pan with 24 regular-sized cupcake liners.
2.) Place stout and butter in a medium-sized saucepan then whisk together on medium heat until butter is melted.
3.) Remove from heat.
4.) Sift cocoa powder into a medium-sized bowl and add dark brown sugar.
5.) Slowly whisk into stout mixture.
6.) In a small bowl, combine eggs, vanilla and sour cream then lightly whisk together until smooth. Add mixture to saucepan and whisk together until everything is mixed thoroughly. Note: Mixture may appear lumpy, that is perfectly normal.
7.) Sift the flour and baking soda together in a separate small bowl then add to saucepan. Mix everything together until the color of the mixture is even throughout.
8.) Fill cupcake liners ¾ of the way full with batter then bake about 20-25 minutes.
9.) Cool cupcakes in their baking pan for five minutes before transferring to cooling rack.
10.) To make the Irish liqueur frosting, cream the butter in a bowl. It’s best to use an electric stand if available. Mix until the butter is pale in color. Turn the mixer to a low speed then slowly add the Irish liqueur in a steady stream. Slowly add the confectioner’s sugar and continue beating until creamy and consistency is achieved.
11.) Spread or pipe frosting onto cooled cupcakes then dust with cocoa powder.