This March the CUTCO Kitchen is cooking up a little luck of the Irish. In honor of St. Patrick’s Day, we prepared a traditional Irish comfort food – Shepherd’s Pie. Easy to prepare when you have the right tools – our version is lighter and healthier made with fresh vegetables. We are also sharing a few facts about the Irish holiday and world famous cuisine. Sláinte!
Chock full of delicious vegetables and topped with a creamy mashed cauliflower topping, our version of Shepherd’s pie is comfort food that is good for the soul and body.
- 1 pound lean ground beef
- 2 teaspoons olive oil
- 3 cups chopped onions
- 1½ cups carrots, peeled and diced
- ½ pound white mushrooms, sliced
- 2 teaspoons fresh sage, chopped
- 1 teaspoon minced garlic (or 1 teaspoon dried garlic)
- 2 tablespoons flour
- 1 cup low sodium vegetable stock
- 1 teaspoon salt
- 2 teaspoons Worcestershire sauce
- 1 small bunch of cauliflower, cut into florets
- 3 large Yukon Gold or baking potatoes
- 2/3 cup low-fat milk
- 2 tablespoons butter
- 4 tablespoons parmesan cheese
- 2 tablespoons chopped parsley (we recommend flat Italian parsley)
Heat a large skillet over medium-high heat. Add ground beef and cook until browned. Remove the beef with a slotted spoon and drain the oil. Heat the olive oil on moderate heat and add the minced garlic and chopped onions. Add the carrots, cover, and cook for about 8 minutes. Raise the heat to moderate high and add the mushrooms and minced sage. Cook uncovered for about 8 minutes, until mushrooms are soft and their liquid has evaporated. Add the flour, Worcestershire sauce, broth, salt, and pepper. Bring to a simmer and stir in the peas. Cook until vegetables are soft and sauce is thick. Turn off heat and cover.
In the meantime, scrub the potatoes and peel. Chop into 2-inch pieces. Clean and cut cauliflower, then place potatoes and cauliflower in a saucepan. Cover with water and boil until just fork tender. Drain the potatoes and in a large mixing bowl, using your CUTCO Potato Masher, mash the cauliflower and potatoes with the butter. When the mixture is soft, stir in the milk and 2 tablespoons of the parmesan cheese. Mix well, then add 2 tablespoons chopped parsley.
Place meat mixture in a shallow baking dish (about 11x9 inches) and spread the top with the cauliflower mixture. Sprinkle with the remaining parmesan cheese. Bake at 350 degrees until just heated through (approximately 20 minutes). Allow pie to rest about 5 minutes before serving. Sprinkle top with remaining parsley.
This is a wonderful way to enjoy kale. The caramelized onions add just a hint of sweetness, while the apples give it a wonderful crunch.
- 2 teaspoons olive oil
- ¼ cup chicken stock
- 1 large red onion
- 1 large garlic clove, thinly sliced
- ¼ teaspoon sea or kosher salt
- 2 tablespoons apple cider vinegar
- 2 tablespoons crumbled blue cheese
- ¼ teaspoon black pepper
- 1 large bunch kale
- ½ cup dried apricots, chopped into small pieces
Wash kale and remove the tough stems. Cut the leaves into 1½-inch pieces and set aside. Cut the onion in half and thinly slice into half-moons. Combine oil, onion, garlic, and salt in a large sauté pan, add the onions and stir to coat onions with oil. Add the chicken broth and cook until onions begin to brown and become very soft (about 10 to 15 minutes). Add the vinegar to the pan and raise the heat to medium-high. Add the kale, ¼ cup water, and pepper, cook for about 3 to 4 minutes. Add ¼ cup more water and stir in dried apricots until well incorporated with kale. Cook another 3 minutes or until kale is tender. Serve immediately.
Ditch the greasy, salty potato chips. This healthy alternative makes a great low-fat snack. Go ahead, indulge!
- 1 bunch of kale (dinosaur kale)
- 1 tablespoon olive oil
- Sea salt and black pepper, to taste
Preheat oven to 350° F. Remove the center ribs and stems from the kale and cut into large pieces with your CUTCO Kitchen Shears. Rinse and pat dry to remove all the water (TIP: If the kale is wet when you place it in the oven, it will turn soggy). In a large bowl, toss kale with olive oil, salt, and pepper until coated. Arrange leaves in a single layer on the prepared baking sheet. Bake for 12 to 15 minutes or until the leaves are crackly, but still dark green.
Created in the 1920s by two New Orleans brothers and former streetcar drivers, the Po’ Boy is a staple in the French Quarter and beyond. Here, we present a light, fresh take on this American tradition.
- 3 cups lobster, chopped
- 2 lemons, halved and seeds removed
- ½ to 1 cup lite mayonnaise (for consistency)
- 2 teaspoons rice wine vinegar
- ¼ cup celery, chopped
- 1 teaspoon celery seed
- ¼ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- sea salt (to taste)
- 6 hoagie or submarine rolls
- Sriracha sauce (optional for added heat and flavor)
Place chopped lobster in large mixing bowl. Add the juice of 2 lemons and toss well. Stir in mayonnaise (for a creamier consistency use 1 cup of mayonnaise). Add the rest of the ingredients and mix well. Pile high on your favorite hoagie or submarine roll. To add a little zing to your Po’ Boy, add a dash of Sriracha sauce to the finished sandwich.
A perennial favorite for parties, picnics, or just a meal at home, pasta salad is a quick, fresh dish that really has no limitations to what can go in it. Our Lobster Pasta Salad will sure to be a favorite for any succulent seafood lover.
- 6 ounces orecchiette or shell pasta
- 2 cups cooked lobster meat, cut into bite-sized chunks
- ¼ cup red peppers, finely chopped
- 1 cup celery, diced
- ½ cup green onion, thinly sliced
- 2 tablespoons fresh tarragon, chopped (or dried tarragon, crumbled)
- 1 tablespoon parsley, chopped
- ¾ cup mayonnaise
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- 1 tablespoon rice wine vinegar
Cook the pasta per package directions for al dente. Drain in a colander and rinse with cold water. Shake out extra water and place the drained pasta in a large bowl. Add in the lobster, celery, green onions, and chopped herbs. Toss gently to mix.
Pour the dressing (see method below) over the mixture. Toss gently, but thoroughly, to mix. Cover and refrigerate for 2 to 8 hours before serving.
To make dressing: In a small mixing bowl whisk together all ingredients. Cover and refrigerate.
This salad offers a sweet and crunchy taste that is healthy and a great change from the boring old side salads.
- 1 pear, halved, cored, and thinly sliced
- 1 small jicama (about 12 ounces), peeled, quartered, and thinly sliced
- ½ cup fresh cilantro
- 1 lime
- 3 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- coarse salt and freshly ground pepper (to taste)
Cut, peel, and pith the lime. Slice lime along membranes to release segments and reserve segments. Whisk lime juice and oil in a medium bowl and season with salt and pepper. Add pear, jicama, and cilantro and toss to combine. Fold in reserved lime segments and season with more salt if desired. Serve immediately.
The secret to this recipe’s success: the bold, spiciness of the cayenne paired with the refreshing, cool tastes of the avocado
- 4 boneless, skinless chicken breasts (approximately 6 to 8 ounces each)
- 1 avocado, preferably Hass, pitted and chunked
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 tablespoons fresh lime juice
- ¼ teaspoon cayenne pepper
- coarse salt and pepper (to taste)
Combine salt, pepper, and cayenne pepper in a small bowl. Rub over chicken. In large skillet, heat oil over medium heat. Add chicken and cook on each side until browned on the outside, (about 8 to 10 minutes per side). Combine onion and lime juice in a medium bowl then set aside. Just before serving, fold avocado chunks into onion mixture. Season with salt and pepper. Serve chicken topped with salsa.
From Judith Fertig, CUTCO Contributor, cookbook author, and one half of the BBQ Queens. Bold and brash, this sauce holds up well on everything from ribs and brisket to steak and burgers.
- 3 tablespoons vegetable oil
- 2 large yellow onions, chopped
- 3 cups ketchup
- 1 cup roasted red peppers, finely chopped
- 1 cup canned tomatoes, finely chopped
- ½ cup light brown sugar, packed
- ½ cup Worcestershire sauce
- 1/3 cup bottled steak sauce
- 3 tablespoons red wine vinegar
- 2 teaspoons ground chipotle pepper (or more to taste)
Heat the oil in a large pot. Sauté the chopped onion over medium-high heat for 5 minutes. Add the rest of the ingredients and simmer for about an hour. The sauce will be chunky. If you prefer a thinner sauce, puree with a hand-held blender or in batches in a food processor. Thin with a little water, if desired. Use sauce right away or cover and refrigerate for up to 1 month. Makes about 4 cups.
This CUTCO Kitchen favorite has the classic, savory Asian flavors with subtle additions of basil and mint.
- 1 ½ pounds boneless, skinless chicken breasts, sliced thinly
- spicy Asian dressing (your favorite brand)
- 4 ounces Chinese rice noodles
- 1 ¼ tablespoons vegetable oil
- 2 carrots, thinly sliced lengthwise with a vegetable peeler
- 1 long, thin (or English) cucumber, halved lengthwise and thinly sliced
- 1/3 cup fresh basil, torn into pieces
- For garnishing use a mixture of bean sprouts, chopped peanuts, mint leaves, and sliced scallion greens
Place chicken and half of the dressing in a plastic bag. Put aside the rest of the dressing. Marinate at room temperature for 30 minutes (or you may refrigerate overnight). Cook noodles in a large pot of boiling salted water, until tender. Drain and rinse. Transfer to a platter. Heat oil in a large skillet over medium-high temp. Add chicken a little at a time, cook through. Place the cooked chicken on top of the noodles. Top with carrots, cucumber, and basil. Drizzle on the remaining dressing and sprinkle with garnishes.
From the cookbook, “Stress Free Cooking,” by Barbara Seelig-Brown, CUTCO Contributor, PBS chef, and cookbook author.
- olive oil
- 3 large carrots, halved lengthwise and sliced
- 3 celery ribs, sliced
- 1 cup onion, chopped
- 1 large zucchini, quartered and sliced
- 1 large yellow squash, quartered and sliced
- 10 ounces fresh mushrooms, sliced
- 1 red bell pepper, diced
- 1 head broccoli, cut into florets
- 4 cups stock of your choice (vegetable, chicken, or mushroom)
- ¼ cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- fine sea salt (to taste)
- fresh ground pepper (to taste)
- additional chicken or vegetable stock, if necessary
- additional herbs for garnish
Pour enough olive oil in soup pot to just cover its bottom. Heat to medium. Add carrots, celery, and onion and cook 5 to 10 minutes until softened. Add zucchini, yellow squash, mushrooms, red bell pepper, broccoli, and stock. Cook another 20 minutes. Add basil and oregano. Season with salt and pepper to taste. TIP: If your soup appears too thick or you simply wish for a thinner consistency, add more stock. Cook another 5 minutes. Serve with additional fresh herbs to garnish. Serves 6 to 8.
TIP: This can also be pureed in a food processor for a “cream of vegetable” soup.