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What better way
to celebrate St. Patrick’s Day than with this Irish recipe.
And it’s fun having pancakes for a non-breakfast meal.
6 medium potatoes (about 2 lbs.)
2 eggs
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. pepper
1/2 cup finely chopped onion
1 Tbsp. snipped parsley
1 1/2 tsp. caraway seeds (optional)
cooking oil or shortening
Peel and finely shred potatoes. Drain in a sieve.
In mixing bowl, beat eggs. Stir in flour, salt, baking powder,
and pepper. Stir in potatoes, onion, parsley, and caraway
(if desired).
In a large, heavy skillet, heat 1/4 inch oil over medium heat
until hot. For each pancake, stir mixture and carefully spoon
about one rounded Tbsp. into hot oil, leaving about 1 inch
between pancakes and pressing to flatten slightly. Cook for
about 3 minutes on one side or until brown and crisp; turn
and cook other side for 2-3 minutes more. With a slotted spoon,
remove pancakes from oil and drain on paper towels. Makes
about 20 medium pancakes or 10 servings.
The cabbage in
this recipe adds a little “crunch” to a traditional
Irish hash. It makes a perfect side dish for St. Patrick’s
Day dinner.
1/2 cup chopped onion
2 cups chopped cabbage
3/4 cup shredded carrot
1 Tbsp. margarine
12 oz. cooked ham, chopped
(2 1/4 cups)
2 cups chopped cooked potatoes
1 tsp. Worcestershire sauce
1/8 tsp. pepper
In a 10 inch skillet cook onion, cabbage, and
carrot in hot margarine until vegetables are tender.
Stir in ham, potatoes, Worcestershire sauce, and pepper. Spread
mixture evenly in skillet. Cook over medium heat for 5 minutes,
turning occasionally with spatula.
Makes 4 servings.
Tuna is a naturally lean fish that
remains tender and juicy when cooked rare or medium-rare. This
dish is perfect for a Lenten season dinner... and only has two
grams of carbohydrates per serving.
4 8 oz. tuna steaks (about 2/3” thick each)
1 Tbsp. sweet paprika
1 tsp. oregano
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper (optional)
2 Tbsp. unsalted butter, softened
Heat oven to 400 degrees. Combine paprika, oregano,
garlic powder, onion powder, salt, cumin, pepper, and cayenne
pepper on a plate. Rub butter over tuna steaks. Press tuna
steaks into spice mixture; gently rub spices onto fish. Heat
a large heavy ovenproof skillet (cast iron works great) over
high heat for 2 minutes or until skillet smokes. Cook tuna
steaks 1 minute on each side. They will make some smoke, which
is normal. Transfer skillet to oven (if you don’t own
an ovenproof skillet, transfer the seared fish to a baking
sheet to finish cooking) and roast fish 5 minutes for medium
rare doneness.
Makes 4 servings.
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