March 2012: Cooking with Kelly
Author: Kelly Stroud | Photographer: Photography by Anne
When I think of the month of March, St. Patrick’s Day and the Irish immediately come to mind. The only thing I have in common with the Irish is my name, Kelly, meaning “bright-headed” (which we all know is a perfect fit). I am also a very lucky person, but unlike the 34 million U.S. residents with Irish ancestry, there is no connection. Since I am Hungarian, German and part Cherokee, I don’t have any “passed down from generation to generation” Irish recipes, so I decided to take a leap and try these classics. Enjoy!
SLOW COOKER CORNED BEEF HASH AND CABBAGE
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
1 cup of beef broth
1 (4-pound) corned beef brisket with spice packet
6 ounces of beer
1/2 head cabbage, coarsely chopped
Place carrots, potatoes, and onion into the bottom of a slow cooker; pour in water, and place the brisket on top of vegetables. Pour the beer over the brisket. Sprinkle on spices from the packet, cover, and set the cooker on low. Cook for about 8 hours. One half hour before serving, stir in the cabbage and cook for 30 minutes.
1 pound ground beef
1 medium onion, chopped
1 (10.75-ounce) can Campbell’s condensed cream of mushroom soup
1 tablespoon ketchup
1/8 teaspoon ground black pepper
1 1/2 cups frozen mixed veggies
1 3/4 cups milk
2 tablespoons butter
2 cups instant mashed potato flakes or buds (try a flavored kind for more taste)
1/4 cup of shredded cheddar cheese
Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat. Season with salt and pepper to taste. Stir soup, ketchup, black pepper and frozen vegetables into skillet. Spoon beef mixture in 9-inch pie plate. Heat milk and butter in 2-quart saucepan over medium-high heat and bring to a boil. Remove from heat. Slowly stir in potatoes and cheese. Spoon potatoes over beef mixture. Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.
3 cups mint chocolate chip ice cream
1 1/2 cups of milk or half-and-half
2 tablespoons whipped topping
1 tablespoon mini chocolate chips or shaved chocolate
Combine ice cream and milk in a blender. Turn the blender on low until mixed, then increase the speed to high and continue until blended and creamy. Pour into 2 glasses. Garnish each milkshake with a large dollop of whipped topping and a sprinkle of miniature chocolate chips or shaved chocolate.
In early cookery books, Cottage pie was a means of using leftover roasted meat of any kind, and the pie dish was lined with mashed potato as well as having a mashed potato crust on top. The term “shepherd’s pie” did not appear until 1877.