Corned Beef with Potatoes, Carrots and Cabbage

Corned Beef with Potatoes, Carrots and Cabbage 

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet 
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

1. Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
2. Cook on low for 8 hours.
3. Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
4. Return the corned beef to the slow cooker to keep warm.
5. Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
6. Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
7. Strain the vegetables; carve the beef and serve warm.

Enjoy!

Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

Adapted from KoreanBapsang.com

I like to play with recipes from different cultures. This is a flavorful soup that uses ingredients that do NOT require a trip to an Asian market. Gotchu™ is a Korean hot sauce made from gochugaru a Korean chili blend. I was able to get mine at a local chain grocery store.

Makes 4 servings

6 cups homemade chicken stock or canned broth
5 large garlic cloves
1 1/2 -inch piece ginger, sliced
1/4 medium onion, quartered
1-2 scallions, white parts only
1/4 teaspoon whole black peppercorns (if available)

3 boneless skinless chicken thighs

3 scallions, finely chopped to garnish
Kosher salt and freshly ground pepper to taste

Cooked white rice for serving, optional

Spicy sauce (dadaegi), optional

1 1/2 tsp. Gotchu™ (Korean hot sauce)

1 tsp. minced garlic
1 1/2 tsp. soy sauce (guk ganjang)
1 1/2 Tbsp. chicken broth from the soup

1. Combine the stock with the garlic cloves, ginger, onion, scallions and bring to a boil in a pot. Simmer covered for 30 minutes to allow the flavors to meld.
2. Add the chicken thighs to the stock; return to a boil and cook for 5 minutes.
3. Remove from the heat, allow the chicken to poach for about 15-20 minutes until cooked through.
4. Transfer the chicken to a cutting board, when cool enough to handle shred.
5. Strain the stock and return it to the pot. Season to taste with salt and pepper
6. Make the spicy sauce by combining all ingredients in a small bowl. Whisk to combine.
7. Ladle stock into bowls, add shredded chicken and chopped scallions.
8. Serve the soup with the rice and spicy sauce on the side.

Enjoy!

Asian Court-bouillon

 Asian Court-Bouillon

adapted from Desora

Court-bouillon is quick cooked broth used for poaching food. This version takes on an Asian flair.

I like to keep ginger paste and lemongrass paste on hand for when I run out or can't get fresh.

Save the left over court-bouillon to use as a stock. You may need to add water to thin it out since the court-bouillon will concentrate while simmering.

Makes about 5 cups                                                   0 WW Blue points / recipe

1 medium onion, chopped

1 carrot , chopped

1 celery stalk, chopped

2 tsp. ginger paste, or fresh ginger

1 tsp. lemongrass paste or 1 stalk lemongrass, sliced into 1/4 inch pieces

2 tsp. hot paprika

4 cups homemade chicken stock or canned broth

1 cup soy sauce

1/2 cup rice wine vinegar

2 tsp. black peppercorns

2 bay leaves

1. Combine all ingredients in a stockpot.
2. Bring the mixture to a boil and simmer for 10 minutes.
3. Strain the into a container and store in the refrigerator until ready to use.
4. Will keep in the refrigerator for about a week.

Enjoy!

Homemade Chicken Chorizo

Homemade Chicken Chorizo

adapted from Café Pascal's Cookbook

My family loves all types of sausages but when store bought they tend to have a lot of fat and calories. Taking traditional chorizo herbs and spices and mixing them with ground chicken breast significantly decreases the fat and calories.

Makes about 1 lb.                            0 WW Blue points / serving

1 3-inch cinnamon stick

5 whole cloves

3/4 tsp. cumin seeds

10 whole black peppercorns

1 Tbsp. ancho chile powder 

1 Tbsp. arbol chile powder

1/2 tsp. kosher salt

4 cloves, garlic, minced

3 dried ancho chile peppers, soaked in hot water for 20 minutes, and finely chopped

1/4 cup red wine vinegar

1/4 cup water

1 lb. ground chicken breast

1. Combine the cinnamon stick, cloves, cumin seeds, and peppercorns in a small dry skillet. Roast over medium heat, shaking frequently until fragrant, about 3 minutes.
2. Transfer to a spice grinder and pulverize.*
3. Put spice mixture, ancho chile powder, arbol chile powder, salt, garlic, chopped ancho chile peppers, red wine vinegar and water in a small food processor. Run until a paste forms.
4. Place the ground chicken breast in a large bowl and add the paste. Combine thoroughly.
5. Use as you would fresh pork chorizo in any recipe.

Enjoy!

* If you don't have a spice grinder you can use a mortar and pestle.

Chicken Breast Roulades with Herbs

Chicken Breast Roulades with Herbs

adapted from Cooking Light Annual Recipes 1997

Makes 1 serving           0 WW Blue points

1 boneless skinless chicken breast, butterflied and pounded to 1/4" thick

Montreal Steak Seasoning

Cooking spray

1 cup fresh baby spinach

1/2 clove garlic, minced

4 strips roasted red bell peppers, jarred or homemade

2 cups chicken broth

pinch of salt

1/8 tsp peppercorns

2 bay leaves

2 small thyme sprigs

2 small basil sprigs

1/2 tsp dried tarragon or a sprig of fresh

Cook the spinach and garlic in a pan coated with cooking spray until wilted.

Sprinkle the Montreal Steak seasoning on the chicken.

Spoon the spinach evenly over the chicken leaving about 1/4 inch border around the edges and top with roasted red pepper strips.

Roll up jelly roll style and secure with toothpicks. Set aside.

Combine the broth, salt, peppercorns, bay leaves, thyme, basil and tarragon in a saucepan. Bring to a simmer and cook 5 minutes.

Add the chicken rolls and cook about 20 minutes or until the chicken is cook through.

Remove the chicken rolls. Allow to cool slightly. Remove the toothpicks and cut into several pieces.

Enjoy!