Being away at college every year for St. Patty’s Day really gets me missing my dad’s corned beef and cabbage. Rather than trying to recreate this expensive and time-consuming Irish dish, I created a budget-friendly “Irish-Hungarian fusion”, which embraces both my dad’s Irish heritage and also my mom’s Eastern European roots. To do this, I deconstructed corned beef and cabbage and reassembled it into something similar to my mom and grandma’s Hungarian specialty: stuffed cabbage rolls. Read the story behind this recipe for Stuffed Cabbage Rolls with Mustard Sauce and Carrots on Small Kitchen College. As my little green-clad buddies might say, “They’re magically delicious!”
Posts Tagged ‘St. Patty’
Since St. Patrick’s Day is soon approaching, I thought it only appropriate to dedicate this week’s post to the holiday. Even though I’m part Irish, I’m not a big fan of corned beef or potatoes. So, I decided to go with an all green food theme (mostly green, anyway).
I thought I would try a recipe I came across for edamame hummus since hummus, which is typically made from garbanzo beans, is one of my favorite dips. Edamame, which is really just boiled green soybeans, is a great food choice (especially for vegetarians) because of its high protein content. As a plant-based food, edamame is surprisingly high in iron, a mineral that is necessary for storing and using oxygen. Not only that, it is also high in fiber with eight times as much fiber as steamed zucchini. And who doesn’t love a food product that’s low in calories and fat? (more…)