Food Finds II

A few more food finds - that I've been using forever... so much so that I forgot they are "food finds" just b/c I've known about them for years doesn't mean you do! First up - Kirkland Cibo Naturals Fresh Basil Pesto. I divide this up into 1.2 cup Rubbermaid containers and freeze to use whenever dinner needs a little brightning up! Next - Bella Sun Luci Sun Dried Tomatoes (Julienne Cut). I buy the 2lb size. I divide about half the bottle of julienne cut tomatoes into these neato Rubbermaid 1.2 cup size containers. The cool thing about these containers is that they have screw on lids - so you know it has a good seal. Then, I take the other half of the tomatoes and use my immersion blender to blend them up and divide them between the same 1.2 cup containers. I put one of each the julienned and blended containers in my fridge and the rest go in the freezer. They only take a couple of hours to defrost in the freezer to be used. I use them for appetizers and for most anything I use tomatoes in - marinara sauce, lasagna, stuffed chicken, etc. I like to make my own breads - but I don't always have time. That is where these babies come in. Le Petit Francais Baguettes. I buy them in the frozen foods isle in a box of 10. Each pack has 2 baguettes. You get them out of your freezer and thaw them on your counter for 15 minutes. Then cook at 400 degrees for 8 minutes - what could be easier? Oh - AND they are fat and sugar free:)

Hummus. Yummus. This is my favorite kind. I often add a bit more pine nuts to it - b/c I love a bite.

There you go!!

Corned Beef and Cabbage

I got this recipe from a dear family friend who made it for my husband on a St. Patrick's Day many, many, many years ago. This is a meal that Maisie looks forward to every year!!

I used to make it all in one pot with carrots and potatoes - but not for the last several years.

I cook all the veggies separately. I boil the cabbage, make mashed potatoes the traditional way and roast the carrots.

Corned Beef and Cabbage 

4 lbs corned beef + seasonings that come with it

2 1/2 quarts cold water 

1 head green cabbage cut into wedges

Salt and pepper to taste

Remove corned beef from the package. Put it and the juices and seasonings in your biggest stock pot and cover with the water. Bring the water to a gentle boil. Skim off and discard any impurities (foam). Reduce heat to simmer, cover and cook for 90 minutes per pound of beef (that would be 6 hours for this recipe). 

Remove the corned beef from the pot and cut into thin slices. Serve a few slices of corned beef along side all those delish veggies.