March 17 commemorates St. Patrick, patron saint of Ireland. It’s a day when everyone is a wee bit Irish, regardless of his or her nationality and wearing green is mandatory. It’s also a day when die-hard Irish-Americans celebrate their heritage by stuffing themselves senseless with beef and beer. Irish pubs are packed and corned beef and cabbage are plentiful at the supermarkets, priced at their lowest level all year.
St. Patrick’s Day is all about celebrations. There are parades, dancing, music, hearty food, heartier drinks and strong family traditions, passed down from generation to generation. And in the spirit of making sure that all the little leprechauns in your life ” Irish or not ” appreciate this festive holiday, we’ve taken this opportunity to share some simple recipes that may not be authentically Irish, but definitely scream green and taste great. They are also easy to prepare, so all the little foodies-in-training in your life can help make some of this green grub in the coming days. There is no better time than the present to jump start the culinary education of the kids in your life, or teach them to appreciate good food.
¢ 1 pound spinach linguini or fettuccine (or whatever pasta you love – we used trofie)
¢ 1 cup store bought pesto
¢ ¼ cup parmesan cheese
¢ 2 tablespoons fresh parsley, chopped
1. Cook pasta according to directions.
2. Drain and toss with pesto.
3. Sprinkle parmesan cheese and parsley on top. Toss and serve.
¢ 1 package of canned, refrigerator biscuits
¢ Green colored sugar
1. Cut or tear biscuits into four even pieces.
2. Place three of the pieces together to form a shamrock and use the fourth piece to roll into a stem.
3. Sprinkle the sugar on top and bake according to package directions.
4. You have green shamrock biscuits.
¢ 2 cups of finely shredded green cabbage
¢ 2 tablespoons extra virgin olive oil
¢ 1 teaspoon salt
¢ Pinch of freshly ground black pepper
¢ 1 pizza crust (such as Boboli, or you can prepare your own)
¢ 1/4 pound thinly sliced corned beef
¢ 2 cups grated mozzarella cheese
¢ ½ cup green pepper, cut in small pieces
¢ ¼ cup parmesan cheese
1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a skillet and saute the cabbage for about 5 minutes or until it is soft. Sprinkle with the salt and pepper.
3. Place the pizza crust on a baking sheet. Evenly spread the sauteed cabbage on the crust to within one-quarter inch of the edge. Arrange the corned beef slices over the cabbage. Add the green pepper pieces. Sprinkle the mozzarella cheese over the corned beef and top with parmesan cheese.
4. Bake the pizza for 10 to 15 minutes, until the cheese melts. Cut into wedges and serve immediately.
Leprechaun Key Lime Pie
¢ 1 ” 9″graham cracker pie shell
¢ 1 can (14 oz.) sweetened condensed milk
¢ ½ cup of key lime or regular lime juice
¢ 1 tub (8 oz.) frozen whipped topping, thawed
¢ 1 – 8 oz. package of reduced fat cream cheese at room temperature
¢ 1 tablespoon of finely grated lime peel
1. In a bowl with electric mixer on medium speed, beat together the sweetened condensed milk, cream cheese and lime juice until smooth and thickened.
2. Fold in the whipped topping and grated lime peel.
3. Spoon mixture into the baked pie shell; cover and freeze for about two hours before serving.
4. Store leftovers in the refrigerator.
¢ 1 ” liter 7-up, Sprite or any lemon-lime soda (diet or regular)
¢ 2 ” pints lime sherbet
¢ Sprigs of fresh mint (for garnish)
1. Let the sherbet soften in the refrigerator for 1 to 2 hours before preparing.
2. Mix sherbet and soda in large mixing bowl with a hand mixer on medium speed until well blended.
3. Pour into glasses, garnish with mint and serve immediately.
Now to be perfectly honest, these green cuisine recipes are not traditional St. Patrick’s Day fare, but they’re simple to make, good to eat and definitely kid-friendly.