One Irish saying goes, Ní geal an gáite ach san aít a mbíonnan biadh! or "Laughter is gayest where the food is best!" But the day’s celebration needn’t include unhealthy sugars and starchy potatoes!
There are those who will inform you that corned beef and cabbage is an
American invention, unknown in Ireland. In fact, the Irish have been
preserving meat in corns of salt (corn kernel-sized grains of salt) since the
11th century, and have long served
this homey dish on special occasions. Be forewarned: In cooking, the meat
shrinks by half.|
Cover and simmer (do not boil) about 1 hour per pound of meat, or until fork tender. Preheat oven to 350°F. Cut cabbage into eight wedges. When meat is tender, remove from liquid, and add cabbage wedges to the Dutch oven. Cook cabbage for 20 minutes. Meanwhile, place corned beef brisket in shallow roasting pan. Spread top of meat with prepared mustard and molasses; Sprinkle with Splenda and cloves. Roast 20 minutes.
To carve corned beef, cut across the grain, in thick slices. If you prefer your meat deli style, chill meat overnight in refrigerator to set juices and then carve in thin slices. Place on platter with cabbage wedges and serve. Discard juices, seasonings, carrots, and onion.
Serves 6 — 4.4 grams of carbohydrate per serving. Want a little carrot? Assuming you eat and don't discard the carrot, add an additional 1.5 carb grams per serving. This recipe can also accommodate a bit of diced turnip in place of traditional potatoes. Add carb grams accordingly for changes.
Converted from an original recipe by Tina MacDonald.
Add the water, raise the heat to medium-high, and cook, tossing until the turnips are tender and the water has evaporated, coating the turnips with a light glaze, about 3 minutes. Sprinkle with pepper and serve hot.
Makes 6 servings — 5.5 grams of carbohydrate per serving.
Give this yummy mint-and-chocolate cheesecake a St. Patrick's Day touch
by piping a melted low carb chocolate bar into a shamrock shape on each piece.
Crust:Preheat oven to 350°F.
Mix the crust ingredients and press into bottom of pie plate or cheesecake pan.
In small saucepan, melt chips with 1/3 cup of the cream. Stir in vanilla. Spread on bottom of pie crust. With mixer, beat cream cheese with Splenda in large bowl until fluffy; gradually beat in remaining cream, DaVinci Syrup, mint extract and green food coloring. Add egg; beat on low speed just until combined. Place pie crust on baking sheet; place on oven rack. Carefully pour mint mixture over chocolate layer in pie crust.
Bake 25 minutes or until center is nearly set. Cool. Chill at least 3 hours. Store leftovers covered in refrigerator.
*NOTE: Use 1 (8-ounce) package plus 1 (3-ounce) package cream cheese.
Makes 8 servings — 6.5 grams of carbohydrate per serving.
Contents copyright © 1999 – 2003 Low Carb Luxury.
All rights reserved. Use of this site constitutes your acceptance of our Terms and Conditions. No reproduction
without expressed written consent. Site Development by: Accent Design Studios.