100% Irish Full

Oh what a food weekend it was for Joelle and I. Sometimes I think we have the best food weekends when we really don’t plan anything. We knew on Sunday that we would be having corn beef and cabbage in honor of St. Patrick. As mentioned in our last post we got the recipe from “Against All Grain”. We got it off the website. It did take some preparation four days in advance. We had to brine the corn beef but let me tell you, it was well worth it. We also boiled some carrots, parsnips and turnips then stirred them with ghee, salt, pepper and thyme. So simple but went perfect with the corn beef and cabbage. Best part about all of this is we made very large serving of all this and we had plenty of leftovers which is always a good thing.

So dinner was set for Sunday but what about breakfast. Joelle and I finally had a Sunday morning that we could take slow. Usually we are always being rushed and have something to do. This Sunday we slept in (until 7:30am), got up and got the corn beef in the crockpot, got some coffee going, and then started to make a great breakfast. We had a rutabaga and we wanted to make skillets. We turned the rutabaga into hash browns with some onion and bacon in them. We made some eggs over medium to place on top of the rutabaga hash.
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No Sunday breakfast would be complete without some pancakes. I took to our newly bought Paleo recipe book (Paleo breakfast and lunches to go) by Diana Rogers. In there I found a recipe for sweet potato apple cinnamon pancakes. It included mashed sweet potato, grated apple, cinnamon, 1 egg, salt and arrowroot powder. These turned out to be a amazing. I will be making these again next Sunday.

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