3 Simple St. Patrick’s Day recipes

BEER BRAISED CORNED BEEF AND CABBAGE

1 (3-pound) low-sodium corned beef brisket, trimmed

2 cloves garlic

2 cups chopped onion

3 medium carrots, chopped

1 tablespoon pickling spice

1 (12-ounce) beer

1 small cabbage, cut in thin wedges

1. Combine the brisket, garlic, onion, carrots and pickling spice in a Dutch oven. Pour in 8 cups water and the beer; bring to a boil and immediately reduce heat to a gentle simmer. Cover and simmer 1 1⁄2 hours.

2. Add the cabbage and cook until it is very tender, about 45 minutes.

3. Allow the meat to sit 10 minutes before slicing across the grain.

Makes 10 servings.

Nutritional analysis for each serving: 276 calories, 21 g protein, 13 g carbohydrates, 3 g fiber, 16 g fat, 6 g saturated fat, 948 mg sodium

TIP: Look for low-sodium corned beef, and use bottled pickling spice rather than the packet, to minimize the sodium.

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POTATOES WITH GREEN SAUCE

2 pounds small red potatoes

2 cloves garlic

3 tablespoons olive oil, divided

3⁄4 teaspoon salt, divided

1⁄2 cup watercress

1⁄2 cup parsley

1 teaspoon grated orange zest

1⁄3 cup orange juice

2 teaspoons lemon juice

1⁄4 teaspoon ground cumin

1⁄8 teaspoon ground black pepper

1. Combine the potatoes and garlic with enough cold water to cover by 2 inches. Bring to a boil and cook until the potatoes are fork-tender, about 20 minutes (depending on the size of the potatoes). Drain, set the garlic aside and allow the potatoes to cool slightly. Cut in half or quarters and toss with 1 tablespoon of the olive oil and 1⁄2 teaspoon of the salt.

2. Combine the garlic, remaining 2 tablespoons olive oil, watercress, parsley, orange zest, orange juice, lemon juice, cumin, remaining 1⁄4 teaspoon salt and pepper in a blender or food processor and purée. Toss with the potatoes. Makes 8 servings.

Nutritional analysis for each serving: 132 calories, 2 g protein, 20 g carbohydrates, 2 g fiber, 5 g fat, 1 g saturated fat, 242 mg sodium

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IRISH SODA BREAD

2 1⁄4 cups unbleached all-purpose flour

2 cups stone-ground whole-wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 large egg, lightly beaten

1 teaspoon molasses

1 tablespoon softened butter

2 cups buttermilk

1 tablespoon oats

1. Preheat the oven to 450 degrees. Butter a 9-by-5-inch loaf pan.

2. Combine the white and wheat flours, salt and baking soda in a large bowl.

3. In a second bowl, combine the egg, molasses, softened butter and buttermilk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix the dough with your hands until it is evenly combined — it will be wet and sticky.

4. Transfer to the prepared loaf pan, pat lightly to even out the top and sprinkle with the oats.

5. Bake 15 minutes; reduce the heat to 400 degrees and bake another 15 minutes until the bread sounds hollow when tapped. Transfer to a wire rack, and cool 30 minutes before slicing.

Makes 12 servings.

Nutritional analysis for each serving: 206 calories, 8 g protein, 38 g carbohydrates, 3 g fiber, 3 g fat, 1 g saturated fat, 359 mg sodium