Happy St. Patrick’s Day! {2015}

Between lots of work and pregnancy exhaustion, my blogging has really fallen down lately. Sorry about that!

I had grand plans of doing several blog posts leading up to today’s holiday, but then, I didn’t. I had plans of making all sorts of treats for my office buddies. Then, I didn’t.

Instead, I present my “Luck ‘o the Irish” Pinterest board full of great ideas for today’s holiday.

I also would like to present a new favorite side dish of ours that pairs REALLY well with corned beef. (We jumped the gun on our corned beef consumption and created this perfect dish a few weeks ago…)

Without further ado… our feast:

St. Patrick's Day feast

St. Patrick’s Day feast

I buy my corned beef at Costco, throw it in the crock pot, sprinkle on the packet of spices, pour in a couple of glasses of water and let it go for 8-10 hours on low.

The potatoes are cut, boiled, and seasoned. I leave the skins on.

The garlic-roasted cauliflower is from Ina Garten’s Barefoot Contessa: How easy is that? cookbook. (From week seven of our cookbook challenge… I’ll post them soon! I promise!)

Garlic-roasted cauliflower

  • 1 head of garlic, cloves separated but not peeled (We used pre-minced garlic… turned out great!)
  • 1 large head of cauliflower, trimmed, cut into large florets
  • 4 1/2 tablespoons good olive oil, divided use
  • Kosher salt and freshly ground black pepper
  • 1/4 cup minced fresh parsley
  • 3 tablespoons pine nuts, toasted
  • 2 tablespoons freshly squeezed (or bottled) lemon juice

Procedure:

1. Preheat oven to 450 degrees.

2. Bring a small pot of water to a boil and add the garlic cloves. Boil for 15 seconds. Drain, peel and cut off any brown parts. Cut the largest cloves in half lengthwise.

3. On a sheet pan, toss the cauliflower with garlic, 3 tablespoons olive oil, 2 teaspoons salt and 1 teaspoon pepper. Spread mixture out in a single layer and roast for 20 to 25 minutes, tossing twice, until the cauliflower is tender and garlic is lightly browned.

4. Scrape the cauliflower into a large bowl with garlic and pan juices. Add remaining 1 1/2 tablespoons olive oil, parsley, pine nuts and lemon juice. Sprinkle with another 1/2 teaspoon salt, toss and serve hot or warm.

We’re off to enjoy MORE corned beef tonight with some friends. I hope you have a wonderful St. Patrick’s Day and you don’t forget to wear green!

{Interesting fun fact–or fiction: According to the legends, leprechauns delighted in causing mischief, which included tripping, kicking or otherwise harming humans. Wearing green supposedly rendered the wearer invisible to leprechauns, and thus spared the wearer their attentions.)

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