Last week I shared a cabbage roll casserole recipe with you. I just had a request from a reader for a cabbage recipe with parsnips. Due to it being March with many Irish recipes in magazines, I saw this cabbage and parsnip recipe in a Women’s World magazine. I just made it today and I really liked it, although next time I will add a bit more salt and pepper. The recipe as shown makes 6 servings. I enjoyed it with some ground chicken that I had fried with onions and a touch of garlic and seasoned salt.
I like cornmeal muffins as my Grandma used to make them often for us. I prefer them warm and soaked with maple syrup, then eaten with a spoon, but I recently saw this recipe for healthy cornmeal muffins so thought I should omit the maple syrup drizzle. They are very moist and didn’t need any additions. I definitely enjoyed them more when they were warm. I used one of my mini muffin tins when I baked them and just baked about 6 minutes less than the time suggested.
Crockpot honey chicken was sent to me by a friend in Newfoundland. Be sure to cook your chicken to 165 degrees internal temperature. It is a very easy to make one-pot dish.
Our acts of kindness this week are – Kaitlyn’s neighbour snow plowed out her driveway after that storm last week. A young girl at our local hardware store offered to carry a large bag of bird seed for me. She put it in my cart and then saw me at the checkout and carried it out to my car. I delivered a Tim Hortons gift card to her the following day. Five people told me that their friend/neighbour/grandchild shovelled them out after the last snowfall. One of our readers ran out of gas near Hagersville and an unknown passerby stopped and then went and got some gas for him.
Healthy Cornmeal Muffins
- ¾ cup cornmeal
- ¾ cup flour
- ¼ cup sugar
- 1 ½ tsp. baking powder
- ½ tsp. salt
- ¼ tsp. baking soda
- ¾ cup plain Greek yogurt
- 6 Tbsp. olive oil
- 1 egg
Preheat oven to 350. Whisk dry ingredients together well. Add yogurt, olive oil, and beaten egg. Stir together to make a smooth batter.
Divide among 8 sprayed muffin cups and bake until light golden, about 20 minutes.
Crockpot Honey Garlic Chicken
- 4 boneless, skinless chicken thighs
- 4 garlic cloves, minced
- 1/3 cup honey
- ½ cup ketchup
- ½ cup soy sauce
- ½ tsp. dried oregano
- 2 Tbsp. fresh parsley
- ½ Tbsp. toasted sesame seeds
In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano, and parsley; whisk until thoroughly combined. Put chicken thighs in the slow cooker and pour the sauce over them.
Cover and cook 6 to 7 hours on low or 4 to 5 hours on high.
Transfer chicken to a serving plate.
Spoon the sauce over the chicken and sprinkle with toasted sesame seeds.
Irish Cabbage and Parsnips
- 2 lbs. potatoes
- 1 lb. parsnips
- 1 small cabbage
- 2 leeks
- 4 cloves garlic
- 1 cup milk
- ¼ cup butter
- 2 green onions
- ½ tsp. salt
- ¼ tsp. pepper
Peel and cube the potatoes. Peel the parsnips and cut into ¼ inch thick slices. Shred the cabbage, peel the garlic, and chop the green onions. Chop the white and light green parts of the leeks to make about 2 cups. Cook the potatoes, parsnips, and garlic in a pot of salted boiling water until tender, about 20 minutes. Drain. In the same pot melt the butter over medium heat. Add the cabbage and leeks, cooking and stirring until golden, about 6 minutes. Add the milk and cook for about 2 minutes until heated through. Add the potato mixture, salt, and pepper. Mash together well and sprinkle some of the green onions over the top before serving.
HINT: After cooking quinoa spread it out on a baking sheet and let it sit for at least 5 minutes so that any excess water evaporates a bit. This works even better if you warm the baking sheet in a 200 degree oven first.
FOOD FOR THOUGHT: (from my niece, Trisha Pond) Don’t close the book when bad things happen in your life, just turn the page and begin a new chapter.
