The Dish

Luck of the ... DISH

Palmer Foodservice - 03/16/2016

Happy St. Patrick’s Day! In honor of this Irish celebration we have a special treat for you! It is always appropriate to add a bit of green to anything you choose but if you are looking for a few traditional recipes to add to your menu, look no further!

We have found a few recipes that are easy to throw together and cook quickly or throw all of the ingredients into a crockpot and let it go for a few hours. And because we just can’t get away from green entirely, we found two fun and easy green dessert recipes to try out!

Simple Shepherd’s Pie

1lb (450g) ground  beef - 104530

1 tablespoon oil

3 or 4 large carrots, medium dice - 101322

1 large onion, chopped - 103251

2 tbsp tomato purée 

1 tablespoon GF Worcestershire sauce (omit for paleo/W30)

500ml  beef stock

4 medium/large potatoes, peeled and cut into large chunks - 100515

2 tablespoons dairy free margarine (I use Earth Balance) or butter

2 tablespoons cornstarch (optional)

½ cup shredded cheddar cheese

salt and pepper to taste

8x8 inch oven proof dish

Heat the oil in a pan, adding the onion and carrots and gently saute for a 3 - 4 minutes. add the lamb or beef and brown over a medium heat, stirring all the time, spoon off excess fat if necessary. Add the tomato purée and Worcestershire sauce, then fry for a couple more minutes. Add the stock, bring to a simmer, then cover pan and cook for about 40 minutes, uncovering after 20 minutes. add salt and pepper to taste.

Heat the oven to 350f.

While the meat is cooking, boil the peeled potatoes in slightly salted water for 10-15 minutes until soft, but not soggy. Drain, then mash together with the margarine.

If after reducing liquid you think it's too runny to add to the oven dish you can add some arrowroot or cornstarch to thicken. If you are adding arrowroot or cornstarch to thicken then add two tablespoons to a cup with a 3-4 tablespoons of cold water. Remove the pan from the heat and add half of the starch mixture to the meat, stirring to avoid lumps and give it a few minutes to thicken up, add starch more if you need to.

Put the cooked meat mixture into an ovenproof dish, cover with the mashed potatoes and spread out with a fork, add shredded cheese on top if you like.

Place dish on a baking sheet and bake for 20-25 mins until the top is starting to colour and the meat gravy is starting to leak out around the edges.


Crock Pot Corned Beef and Cabbage

2 -2 ½ lbs corned beef brisket - 568251

1 medium onion, sliced - 103251

6 red potatoes, peeled and halved - 101025

2 cups baby carrots - 570265

1 beef bouillon cube

1 garlic clove,minced

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 small cabbage, cut into wedges - 101200

1 teaspoon caraway seed

1 cup beef broth

Trim corned beef of all visible fat.

Spray a large slow cooker with nonstick spray.

Place onion, potatoes and carrots in bottom of the slow cooker and place corned beef on top.

Whisk together bouillon, garlic, Worcestershire sauce, dry mustard, and beef broth.

Pour the liquid over brisket.

Sprinkle the included spice packet over the corned beef (optional). Cover pot.

Cook on low setting for 8 to 10 hours, or on high for 4-5 hours, adding cabbage wedges and caraway seed for the last hour of cooking.

To serve, discard cooking liquid, slice meat and serve with mustard if desired.



Shamrock Floats

(lime sherbet and lemon-lime soda)

Two scoops of lime sherbet in a tall glass or mug. Slowly pour lemon-lime soda over the sherbet. Top with whip-cream (optional)

Mint Chocolate Chip Cookies

Makes two dozen cookies

1 ½ cups all-purpose flour - 

½ tsp baking soda

½ tsp salt

½ cup softened unsalted butter

½ cup packed brown sugar

¼ + 2 tbsp cup granulated white sugar

¼ tsp mint extract

1 large egg

1 Cup semi-sweet chocolate chips

In a small bowl, whisk together the flour, baking soda, and salt. Set aside. With an electric mixer, beat together the softened butter, brown sugar and white sugar. On medium speed for 2-3 minutes until light and fluffy. Scrape down bottom and sides of bowl. Beat in the vanilla, mint, food coloring and egg. Slowly pour in the flour mixture on low speed. Just until incorporated. With a spatula or wooden spoon mix in chocolate chips. Scoop dough into balls, cover and refrigerate for at least 2 hours or up to 3 days. Dough balls may also be frozen for later use.

When ready to bake, preheat oven to 350 degrees F. place dough balls onto a baking sheet lined with parchment paper 2 inches apart.  Bake for about 9 -12 minutes until edges just start to turn golden brown do not over bake. Cool on baking sheet for 10 minutes. Store at room temperature in an air tight container.