Memories and healthy recipes for your dinner table.

Tag: st. patricks day

Tilapia with Pesto

The first time I had pesto was with my friend Tammy. She was making pesto with pasta for a girl’s night out pot luck. I was in love at first bite. The history of basil begins in the regions of┬áLiguria, Italy. This region of the […]

Peppery Irish Beef Stew

Photo: Property of The Good Mood Food Blog Traditional Irish stew begins with mutton (or lamb). It includes onions and other root vegetables such as turnips, carrots and potatoes. The use of Guinness beer in Irish beef stew is as Irish as the St. Patrick’s […]

Pistachio Pesto

I have been on a pesto kick this past month. I cannot get enough of the stuff. In years past my springtime addiction has consisted of cilantro and limes. Not sure why the sudden change. None the less I am not complaining.┬áPistachio pesto is a new take on the traditional basil pesto. It is a perfect green dish to celebrate St. Patrick’s day. Watch the garlic though. Too much will have tender young mouths breathing fire.

Source: Parents Magazine December 2010
1 cup packed spinach
1/3 cup olive oil
1/4 cup shelled pistachio nuts
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1 clove garlic,
12 oz. dried pasta, cooked and drained

Put the spinach, oil, nuts, cheese, salt and garlic in the food processor.
Process until smooth. Toss with pasta and serve.

Makes 6 cups

Hearty Lentil Soup

Here is a hearty Lentil Soup to warm the bones through the last scraps of winter. I have tried many lentil soup recipes but they either had an off taste or they lacked flavour. I hope this soup is to your liking. When ever possible […]

Saint Patrick’s Day

Illustration by: Richard Svensson I have been referred to as the “Kool Aide Mom” once or twice because our home is the place to be if you want to have fun. There is always something going on here. We love celebrating holidays official and corny […]

Slow Cooked Home-style Beef Stew


Herbs de Provence is a culmination of popular herbs used in Southern French cuisine. Before commercial bottles of herbs came along, Grandmothers would walk the hillside picking herbs to flavor their meats and soups. The herbs used depended on the chef. Some might use a combination of bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint, and marjoram. Lavender was not a traditional herb but is commonly found in jars of Herbs de Provence.

Traditional or not, the lavender is what I love most about this version of beef stew. There is this depth to the stew. I can only describe it as romance and silk scarves sauntering in the breeze. Cunning like a black widow toying with her prey. Very French. Very Amazing and delicious.

Source: Adapted from “Where’s My Spatula?” by Christy Rost
2-3 pounds Stew meat, cut into 3-inch pieces
3 tbsp olive oil, divided
1 cup cranberry juice
3 stalks celery, sliced
1 bunch fresh celery leaves
12 whole pearl onion, peeled
1 head garlic, peeled and coarsely chopped
1 pound small red potatoes, rinsed
1 (14.5-oz) can diced tomatoes
3/4 cup beef stock or water
2 sprigs rosemary
1 bay leaf
1 tsp Herbs De Provence
Salt and Freshly ground pepper, to taste

Heat a large skillet over medium heat, add 1 tablespoon olive oil, swirl to coat the bottom of the pan. Cook the meat, in batches, in the skillet. Cook several minutes on each side until brown; transfer to the crock pot.

Deglaze the pan with the cranberry juice, scraping up the browned bits from the bottom of the skillet. Pour the mixture into the crock pot.

Add the celery, leaves, onion, garlic and potatoes to the crock pot. Pour in the tomatoes and beef stock; season with rosemary bay leaf, Herbs de Provence and salt and pepper.

Cover and cook on low heat for 4 to 5 hours. After 6 hours check the meat and potatoes for tenderness. The meat should almost fall apart.

Serving 6-8

Barley Beef Stew

When I first went off to college in Florida, I rented a room from a friend of mine, Renea Hammock. She was originally from California. So, automatically you know she was hip, sweet and beautiful. I was hired by a team of Navy Seals who […]