The colour green signifies hope and renewal, and right now we are in a season that celebrates this hue.
As we approach St. Patrick’s Day, we often wear green, eat green and surround ourselves with hints of green in our decor.
Folklore suggests that wearing green makes us invisible to leprechauns so that we can watch them and potentially find their pot of gold. I would love to collect one of these wealth bowls.
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As spring approaches, green often finds a place in our homes as we crave a bit of the renewing outdoor nature after a cold winter.
The transition is official when it is warm enough to open up those windows and let the fresh air in, which helps to escort the stale air out.
Blooming bulb pots, fresh cut tulips and lovely plants are now readily available to find a place on your table centre.
My new find is a lovely little money plant, which is easy to care for and has small circular leaves that do not drop and a vibrant green that visually helps me to get motivated while cleaning the air.
I have also enjoyed a little shamrock plant to add some seasonal flare.
It is also the season for celebrations and Irish tradition.
I remember getting pinched at school for not wearing green on March 17. I did try to claim that I was wearing green undergarments, but this claim did not work for me and I can still feel the sharp pain of pinching. I have not forgot to wear green ever since.
Legend has it that if you did not have green, the leprechauns could see you and pinch so they could get away and deter you from finding their gold. They were smart little elves.
One of the greatest Irish festivals, St. Patrick’s Day or Paddy’s Day, commemorates the death of St. Patrick, the patron saint of Ireland. A festive day for the Irish people, St. Patrick’s Day is a public holiday in Ireland and is also celebrated in places such as Canada, Great Britain, Australia, the United States and New Zealand. Say cheers to the season with a cold green beer or green drink of your choice.
Three is Ireland’s magic number, hence the symbolism of the shamrock and the three leaves on each stem that symbolize faith, hope and love, as well as the father, son and holy spirit.
Numbers play an important role in Celtic symbolism. Three also signifies totality or full circle, such as past, present and future or sky, earth and underworld.
A good celebratory season is not complete without food. There are so many menus with Irish history as well as beautiful shades of green in food offerings. Your taste buds will be smiling!
Avocado banana smoothie
Avocado adds healthy fat to our menus. I like to add it to smoothies as I slowly acquire a taste for this fruit. It’s great way to feed the brain.
- 1 lemon, (room temperature gets the most juice) squeeze and use the juice 1
- 1/2 of a fresh avocado, cut into chunks (you can also use frozen) 1/2
- 1 tbsp. chopped fresh parsley 15 mL
- 1 tbsp. chopped fresh ginger root 15 mL
- 1 banana (frozen) 1
Put all the ingredients in a blender with water to cover approximately three-quarters of the contents and some ice. Mix until smooth and the right consistency and enjoy. Makes one large glass or double for two people.
Note: Add the remaining half of the avocado to a salad or as a fresh side. You can also freeze for later use, or maybe you want to double the recipe and share.
Shepherd’s pie
Shepherd’s pie has Irish roots that stand the test of time as a classic one dish meal. It’s so satisfying.
Topping
- 6 russet potatoes, peeled and cut into 1 inch thick pieces 6
- 3/4 c. heavy whipping cream, at room temp. 175 mL
- 1/2 tsp. salt 2 mL
- 1/4 c. parmesan cheese, shredded 60 mL
- 1 large egg, lightly beaten 1
- 2 tbsp. butter, melted to brush the top 30 mL
- 2 tbsp. parsley and/ or chives and/or green onions, chopped, to garnish the top 30 mL
Pie filling
- 1 tbsp. oil (I prefer olive) 15 mL
- 1 lb. lean ground beef 453 g
- 1 1/2 tsp. salt, divided, or added to taste 7 mL
- 1/2 tsp. black pepper, plus more to taste 2 mL
- 1 medium yellow onion, finely chopped (approx. 1 cup) 1
- 2 garlic cloves, minced (or 1/2 tsp. ground) 2
- 2 tbsp. all-purpose flour 30 mL
- 1/2 c. dry red wine, such as Pinot Noir, Merlot, Cabernet, Sauvignon 125 mL
- 1 c. beef broth or chicken broth 250 mL
- 1 tbsp. tomato paste 15 mL
- 1 tbsp. Worcestershire sauce 15 mL
- 1 1/2 c. frozen vegetables of choice, peas, carrots, and corn 375 mL
Potatoes
Place chopped potatoes in a large saucepan, cover with cold water and bring to boil. Cook until potatoes are tender (12-15 minutes). Drain and mash potatoes in the same pot. Then add cream and 1/2 tsp. salt (or to taste) and mash until smooth. Lastly, mash in the parmesan cheese and beaten egg.
Filling
Preheat oven to 400 F (200 C) with a rack in the centre. Heat a large skillet over medium heat. Add the oil and ground beef. Break up the beef with a spoon, and then seasoning with 1 tsp. salt and 1/4 tsp. black pepper and cook until meat is just cooked through and no longer pink, about five minutes.
Add onions and cook for three minutes to soften and then add minced garlic and stir another minute.
Sprinkle with the flour and stir for one minute. You’ll see a film form on the bottom of your pan.
Stir in red wine, scraping the bottom to deglaze the pan for a minute. Add beef broth, tomato paste and Worcestershire sauce.
Add the frozen veggies and bring to a light boil. Season with another 1/2 tsp salt and 1/4 tsp pepper or add to taste. Reduce heat to a simmer, cover and cook 10 minutes until sauce is slightly thickened.
Assembly
Transfer meat and vegetable mixture to a deep pie dish or 11 by seven inch or nine by nine inch casserole dish.
Scoop mashed potatoes over the top and then spread evenly, making sure to seal the potatoes to the edge of the dish so the filling doesn’t bubble up.
Drizzle two tbsp. melted butter over the top. Place a sheet of foil under the casserole to catch any drips, and bake on the centre rack for 25-30 minutes or until potatoes start to turn golden.
Cool 15 minutes before serving. Garnish with fresh parsley, cut chives or green onion.
Serves six.
Serve with a crisp lettuce salad with flavourful dressing of your choice. I do make my dressing from time to time, but I also use store bought with no guilt. There are so many options in the store — maybe try something new.
Caramelized green apple crumble
An alternative to a red apple, Granny Smith apples offer a more tart and fibrous bite. Beautiful colour can be displayed in a fruit bowl on the counter.
Filling
- 8 Granny Smith apples, peeled cored and diced into bite sized pieces 8
- 1/2 c. brown sugar 125 mL
- 1 tbsp. fresh lemon juice 15 mL
- 1 tsp. cinnamon 5 mL
- 2 tbsp. flour or cornstarch 30 mL
- dash of salt to enhance the apple flavour
Topping
- 1 c. flour 250 mL
- 1/2 c. brown sugar 125 mL
- 1 tsp. baking powder 15 mL
- dash of salt
- 1/2 tsp. cinnamon 5 mL
- 1/2 c. butter, melted 125 mL
Preheat the oven to 375 F (190 C) and prepare a nine by nine inch (22 X 22 cm) pan.
Peel and cut the apples and add to a large mixing bowl and coat with sugar, lemon juice, cinnamon, flour and a dash of salt. Place the fruit in the baking dish. Set aside.
In a mixing bowl, combine the flour, brown sugar, baking powder, salt, cinnamon and butter. Mix with a fork until the ingredients are crumbly. Spread over the fruit and gently press down. Bake for approximately 50 to 60 minutes or until fruit is tender. Serve warm with ice cream or fresh whipped cream.
Pistachio cookies
This is a little green hint of healthy protein in a sweet cookie.
- 1 c. shelled pistachios (roasted and lightly salted) 250 mL
- 1/2 c. granulated sugar 125 mL
- 1 large egg 1
- 1/2 c. butter, softened, room temp. 125 mL
- 1 tsp. vanilla 5 mL
- 1 c. flour 250 mL
- 1 tsp. baking powder 5 mL
Preheat oven to 350 F (180 C). Prepare a baking sheet and set aside.
In a food processor fitted with the blade attachment or small blender, add the shelled pistachios. Process until finely chopped, almost in a crumb form. Remove a tablespoon of the pistachios for topping the cookies and set the rest aside.
In a mixing bowl, use an electric mixer to beat together the sugar and egg until light and fluffy (about one minute). Add in the butter and vanilla and mix until well combined. Pour in the chopped pistachios, flour and baking powder and mix until just combined.
Use a small cookie scoop or spoon to measure out cookie dough onto a prepared pan. Sprinkle the tops of the cookies with the reserved chopped pistachios.
Bake for about 10 to 12 minutes, or until cookies just start to turn colour. Let the cookies cool on the baking sheet for five minutes before moving to a cookie rack to cool completely.
Note: if you prefer a stronger nut taste in your cookie, add a teaspoon of almond extract to the batter.
Makes two dozen cookies.
Adapted from www.thisdelicioushouse.com.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
