Friday, March 21, 2014

I'm not Irish, but . . .

I didn't wear green on St. Patrick's Day!
Roasted cabbage

I'm not Irish, but I do regard their heritage as being worthy of using the correct slang of ST. PADDY'S DAY and NOT St. Patty's Day. 

I saw a few commercials on TV referencing Patty and it made me cringe. I was embarrassed for them. I vowed I wouldn't shop at a store that couldn't get the terminology right. Of course, I'm not in the market for furniture anyway, so that was an easy boycott. 

I have friends who use the wrong reference too. I've tried to light-heartedly correct them and provided a link to information about the proper use. Most ignore it. 

Earlier this week I came across a recipe for roasted cabbage - well, not so much a recipe as a "how to." I tend to roast most vegetables these days, because they have a deeper, richer, and sometimes sweeter flavor.  

My husband didn't care too much for radishes. Not even the thinly sliced ones I added to our salads. Then one day I roasted some with a mixture of parsnips, turnips, carrots - and he was shocked! Radishes take on a whole different flavor when roasted - sweet bits of earthy flavor burst onto your tastebuds.

Corned beef and creamy mashed potatoes with roasted cabbage
The "how to" on most roasted veg is simple - cut root vegetables of your choosing into same size pieces - spritz with olive oil (toss in a bowl or brush on - your choice) - spread evenly on a baking tray - bake at 375 degrees for 25 to 30 minutes (give or take an extra 5 minutes or so). You don't want them shriveled up and dried out, so keep an eye on them toward the end of the time. Oven temps vary it seems.

The veg comes out tender and moist. If you find it looks a bit dry - just spritz it with some olive oil. A little salt and pepper and you're good to go.

I decided to try the cabbage this week, because I purchased a package of corned beef last weekend. All the talk of St. Paddy's Day got me in the mood for corned beef and cabbage. I typically would have sautéed the cabbage in a skillet, but roasting is definitely the way to go for me.

As it roasted in the oven, the aroma of cabbage was filling the house - corned beef was already done in the crockpot. Even though we have cut way back on carbohydrate consumption, I decided some creamy mashed potatoes would be just the thing to add to this meal.

Oh! How good it is!

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