Irish Stew with Smoked Salmon on Guinness Bread

St. Patrick’s Day is one of my favorite holidays. I studied abroad in Dublin, and somehow, I feel as if I’ve landed in America’s equivalent: Milwaukee, Wisconsin. The city did not break the record this year for most bars per capita in the US (apparently just shy of New Orleans), but we have more than enough for a proper cheers on St. Paddy’s Day!

Because we all should  celebrate luck and good fortune, I’ve decided to amp up the veggies in the most delicious Irish Stew I have ever had. Serve it with a side of Smoked Salmon on Guinness Bread…and well, you’ll have your friends saying, “Oh Goodness, My Guinness!” Welcome to a taste of excitement!

Irish Stew (Serves 8)

Ingredients

• 1 pound boneless sirloin, cut into 1-inch cubes
• ½ cup flour for dredging (you will not use all of this)
• 1 Tbsp olive oil
• 4 medium onions, chopped
• 2 cups low-sodium vegetable or beef stock
• 2 cups Guinness Stout
• 6 carrots, peeled and thickly sliced
• 2 parsnips, peeled and thickly sliced

Note: You can serve this recipe plain or over mashed potatoes (traditional)

Directions

1.  Place flour in a medium bowl. Dredge raw meat cubes in flour until coated on each side. Shake off excess flour to avoid burning.
2.  Heat 2 tsp olive oil in a large skillet, and brown meat on all sides. Placed browned meat into a large stock pot or kettle, and set aside.
3.  In the same skillet (no need to wash it), heat 1 tsp olive oil. Add onions and cook until they begin to caramelize (about 5 minutes).
4. Pour 1 cup of the vegetable or beef stock into the skillet, and scrape up the brown bits. This gives the stew a nice brown color, adding lots of flavor.
5. Add onions/stock mixture to the beef stock pot.
6. Pour the remaining 1 cup of stock and Guinness over the meat (you can add more Guinness, stock, or water if more liquid is desired). Heat to a boil. Reduce heat. Cover, and simmer for about 40 minutes.
7.  Meanwhile, prepare vegetables. When the meat is tender, add carrots and pasnips to the stock pot (about 20 minutes after simmering meat).
8. The stew is ready when the vegetables are tender and the stew has slightly thickened.

Smoked Salmon Guinness Bread

Ingredients:

• 3 ½ cups Whole Grain Flour
• 1 cup All-purpose Flour
• 1 cup Oatmeal
• 2 ½ tsp Baking Soda
• 1 tsp Salt
• 2 ½ Tbsp Brown Sugar
• 3 Tbsp Butter
• 2 cups Skim or Low-Fat Milk
• ¾ cup Molasses
• 1 cup Draught Guinness
• Neufchâtel Cheese (Lite cream cheese)
• Smoked Salmon
• Dill (Fresh or Dried)

Directions:

1. Preheat oven to 350° F. Grease two 9X5 inch bread pans.
2. In a large bowl, mix butter with all dry ingredients, until dough has the consistency of bread crumbs.
3. Add milk, molasses, and Guinness. Mix until dough is wet.
4. Spoon dough into prepared pans.
5. Bake at 350° F for 40-45 minutes, or until golden brown.
6. Allow bread to cool before slicing.
7. Place a thin layer of Neufchâtel cheese on the cooled, sliced bread. Serve with a thin layer of smoked salmon and a dash of dill.

Orecchiette Pasta with Chicken, Asparagus, & Avocado

Spring is almost here. The snow is still falling, but that does not deter me from making healthy, delicious meals. My local grocer had tomatoes, avocados, and asparagus from California (yes the other side of the continent, but still US grown) for a good price this week. Even when you are without the harvest in your backyard, you can put forth efforts to be your version of ‘green’. Choose fruits and vegetables grown in your continent, and the closer the location to you, the better! Don’t let a little white fluff and cold weather dissuade you from eating well.

In good health,

K

Orecchiette Pasta with Chicken, Asparagus, & Avocado (4 servings)

Ingredients:

• 1 cup orecchiette pasta
• 1 tbsp olive oil
• 1 bunch asparagus, cut into 1-inch segments
• 2 medium tomatoes, diced
• 1 pound chicken breasts
• ¼ cup balsamic vinaigrette dressing
• 1 large avocado, diced
• Fresh ground pepper to taste

Directions:

1. Cook pasta in boiling water in a large saucepan until tender, about 10-13 minutes. Drain.
2. Meanwhile, heat olive oil in a large skillet. Add asparagus and diced tomatoes. Stir occasionally. 
3. Place 1 ½ cups of water in another large skillet. Add chicken breasts. Cook at medium-high heat until water begins to boil.
4. Cook for 10-12 minutes or until chicken is cooked through. Allow to cool for 3-5 minutes, and cut into 1 inch pieces.
5. Place pasta in a large serving dish. Add asparagus mixture and diced chicken.
6. Stir in balsamic vinaigrette dressing. Top dish with diced avocado and freshly ground pepper to taste.

let your work be an extension of who you are

The first Wednesday of each month I will review a documentary pertaining to Art & Design. I have watched several documentaries that have sparked an exploration into various fields that I had previously known little about. I’m hoping that my reviews will initiate an interest for you to explore different artists, styles, mediums, or trends.

This past month I watched the 2011 documentary film, Eames: The Architect and the Painter, about American designers Charles Eames and Ray Eames. The film chronicles the accomplishments of this husband - wife team and touches on iconic designs that have molded what we know of today as classic Mid-Century pieces. This dynamic duo joined forces to create affordable, high-quality chairs for the average person. They experimented primarily with molded plywood, fiberglass, welded wire mesh, and cast aluminum, inexpensive and abundant materials. Their success is witnessed in chairs, such as the Eames Lounge Chair, the Aluminum Chair, and Eames Wire Chairs. Through joined forces, the Eames’ popularized functionality and aesthetics in each next best example of the ideal chair.

The take-away point from this documentary is parallel to my intention for this blog – whatever the medium; let your work be an extension of who you are and benefits are sure to follow. I am continuously exploring ways to become more environmentally conscious as I immerse myself in the world of antiques, fine art, and design. Though I am yet to find the most efficient means of furnishing my garden apartment, I am on a continuous search for affordable, environmentally friendly ways to become one step closer to living a more conscious and responsible life. For more information check out this site. 

Broccoli & Quinoa Stuffed Portobello Mushrooms

To fellow food lovers – Mark Twain once said, “Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education.” My goal is to teach others the beauty and simplicity of cooking healthy, delicious food…mindful of cost, of course. From garden & grocery to stockpot, I think and breathe “I-can’t-wait-to-eat-that food! I want to share my passion with others and inspire them to cook and bake with vegetables and fruits. I always strive to promote healthy eating (with everything else in moderation), and I preach, “vegetables, vegetables, vegetables!”

While I can use fresh produce from my garden or my local farmer’s market in summer/fall, winter and early spring are always a challenge for fresh, local food in southeastern Wisconsin. I try to focus my meals on fruits and vegetables that are in season in the greater US during these months. So, you will see many recipes with a focus on seasonal produce in the up-coming months.

Broccoli & Quinoa Stuffed Portobello Mushrooms (8 servings)

Ingredients:

• 2 cups of cooked quinoa
• 3 cups broccoli florets, steamed
• 2 medium garlic cloves
• ½ cup parsley
• ¼ cup parmesan cheese (extra for garnish, if desired)
• 1 Tbsp lemon juice
• 3 Tbsp olive oil
• ½ cup vegetable stock
• 8 Portobello mushrooms, stems removed
• ½ cup feta cheese

Directions:

• Preheat oven to 375° F. Cut steamed broccoli florets into small ½-inch pieces. Mix half of the broccoli pieces with prepared quinoa.  Set aside.
• In a food processor, blend remaining broccoli, parsley, garlic, parmesan cheese, lemon juice, olive oil, and vegetable stock to make a ‘pesto’. Add ‘pesto’ mixture to broccoli and quinoa. Mix well.
• Stuff mushrooms with a hearty amount of the quinoa mixture. Top each mushroom with feta cheese.
• Bake for 15-20 minutes, or until golden brown.
• Use extra parsley for garnish, if desired.