🍀Fun Breakfast For That St. Patty’s Day🍀

Fun Breakfast For That St. Patty’s Day

 

Make a large batch of yummy green pancakes for breakfast! Keep them in the fridge all week for quick breakfasts. Or whatever you imagination comes up with!  I know I will be making them for sandwiches, I will season them with savory flavors.

Spice It Up With Some Savory Corn Beef.

Spinach Pancakes Recipe

Ingredients 

  • 3 cups (handfuls) fresh spinach
  • 3 tablespoons flax seed, fresh ground
  • 1/2 cup + 1 tablespoon warm water
  • 2/3 cup  all purpose flour
  • 1 tablespoon baking powder
  • optional: finely minced garlic or sea salt for savory, maple syrup or sugar to sweeten

 

Instructions

  1. Combine flax with water, set aside to gel.
  2. Pulse spinach and flax gel in blender until blended. Add flour and baking powder, blend until completely combined.
  3. Pour in 1/4 cup increments onto heated nonstick griddle over low heat*, flipping once when cooked through.
  4. *Low heat keeps the bright green color, a higher heat may brown.

Corn Beef Recipe

INGREDIENTS

For the Brine:

3 quarts water

1½ cups kosher salt

1 cup light brown sugar

2 tablespoons pink curing salt

1 tablespoon black peppercorns

1 tablespoon whole coriander

1 tablespoon whole mustard seeds

1 teaspoon crushed red pepper flakes

10 juniper berries

8 whole allspice berries

6 whole cloves

2 bay leaves

1 onion, quartered

6 garlic cloves, crushed

1 piece (3 to 4 pounds) lean brisket

For the Corned Beef:

2 bay leaves

2 medium carrots, roughly chopped

1 medium onion, quartered

1 celery rib, chopped

1 tablespoon whole coriander

1 teaspoon whole black peppercorns

Horseradish cream

Stout mustard

DIRECTIONS

1. Make the brine: Fill a large pot with the water, along with the salt, brown sugar, pink salt, black peppercorns, coriander, mustard seeds, red pepper flakes, juniper, allspice, cloves, bay leaves, onion and garlic. Bring to a boil over high heat until the salt and sugar dissolve, 6 to 8 minutes. Remove from the heat and let cool to room temperature.

2. Add the brisket to the brine and use a plate to weigh down the meat and keep it completely submerged. Cover and refrigerate for 6 days, stirring the brine every 2 days.

3. Make the corned beef: After 6 days, remove the brisket from the brine and pat dry. Place the brisket in a pot large enough to hold the meat, and cover with water by 1 inch. Add the bay leaves, carrots, onion and celery to the pot. Wrap the coriander and peppercorns in a cheesecloth and tie using kitchen twine, and add to the pot.

4. Bring the corned beef to a boil over medium-high heat. Reduce the heat to medium low, cover and gently simmer until the beef is tender, 2 hours and 45 minutes to 3 hours. Remove the brisket and allow to cool for 10 minutes before slicing. Cut against the grain into ¼-inch slices and serve with horseradish cream and stout mustard. Make ahead: The brisket can be made the day before. Transfer the brisket to a baking sheet, chill in the fridge before slicing and rewarm with the braising liquid over medium heat.

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