Top 10 Green Foods for St. Patricks Day
Written by: Catalogs.com Editorial Staff
March 6, 2012
Filed Under Holidays
Contributed by Paul Seaburn, Catalogs.com Top 10 Guru
On Saint Patrick’s Day, everyone is Irish and everything looks green – even before you’ve imbibed in a few green beers.
The holiday has many traditional dishes, like corned beef and cabbage, but almost any food can become Blarney Stoned and glow greener than a leprechaun’s non-gold bankroll. Put on your jeans and get out some greens as we make some green foods for St. Patrick’s Day.
Here are my top ten green foods:
10. Sweet Green Popcorn
In a heavy saucepan, stir 1/2 cup water, 1 cup sugar, 1/2 cup light corn syrup, 1/2 cup packed brown sugar and 1 teaspoon white vinegar over medium heat until it comes to a boil Cook and stir until a candy thermometer reads 260 degrees. Stir in 1/2 cup (1 stick) butter until melted, then add 10 drops of green food coloring. Put 4 cups popped popcorn in a large roasting pan and pour the mixture over it, tossing to coat. Cool, then break into pieces and serve.
9. Shaking the Green
Combine 1/2 cup milk, 1 scoop of vanilla ice cream or frozen yogurt, 4 drops mint extract,
2 ice cubes and 2 drops of green food coloring in a blender. Mix until smooth and pour in a tall glass. If you like, top with a little whipped cream.
8. Foggy Pea Soup
In a large saucepan, melt 1 Tbsp Unsalted Butter in 1 Tbsp olive oil over low heat. Add 1 medium yellow onion finely chopped and 1 garlic clove chopped and cook until soft but not brown. Add 48 ounces fresh or frozen green peas and 1 cup chopped fresh mint leaves and cook on medium for 5 minutes. Add 3 cups chicken stock, bring to a boil, then lower to a simmer for 20 minutes. Let cool, then puree. Pour the soup back into the saucepan, simmer on medium for 5 minutes and season with salt and pepper to taste.
7. Dr. Sauce’s Green Eggs & Ham
Crack 1 egg in a bowl, add 1 drop blue food coloring and 1 tsp milk and whisk them together. Add 1 Tbsp diced cooked ham and pour the mix into a preheated greased skillet. Stir while cooking until the eggs are the proper consistency. Serve on a slice of toast.
6. Green Punch – No Fists
In a large saucepan, dissolve two small packages (3 ounces each) of lime gelatin mix in 1 quart of hot water. When cool, pour into a large punch bowl and stir in 46 ounces of pineapple juice, 24 ounces of frozen orange juice concentrate (thawed but not reconstituted), 2 cups sugar and 4 1/2 cups cold water. Right before serving, pour in 2 liters of ginger ale and stir.
5. Green Pie in Your Face
In a large bowl, dissolve 1 small package (3 ounces) of lime gelatin in 1/4 cup boiling water. Add 2 cartons (6 ounces each) of key lime yogurt and use a large whisk to blend. Fold in 1 carton (8 ounces) of frozen whipped topping, thawed. Pour the filling into 1 8-inch graham cracker crust. Cover and chill in the refrigerator for 2 hours or until set.
In a large bowl, combine 1 3/4 cups all-purpose flour, 2/3 cup sugar, 1 package (3.4 ounces) instant pistachio pudding mix, 2 teaspoons baking powder and 1/2 teaspoon salt. In a small bowl, beat 2 eggs, 1 1/4 cups 2% milk, 1/2 cup canola oil and 1 tsp vanilla. Add the wet to the dry and mix until blended. Fill paper-lined muffin cups (green, of course!)three-fourths full, place in a cupcake pan and bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes, then remove the cupcakes from the pan, place on a wire rack and cool completely. Mix a few drops of green food coloring in some white frosting, frost and serve.
3. A Little Green For Dieters
In a small saucepan, bring 1/2 cup undrained canned crushed pineapple to a boil. Remove from heat, pour in 2 Tbsp of lime gelatin mix and stir until dissolved. When the pineapple has cooled to room temperature, stir in 1/4 cup 4% cottage cheese and 1/4 cup whipped topping. Chill until set.
2. I Scream For Green Ice Cream
In a large mixing bowl, beat 4 cups fat-free half-and-half and 1 package (3.4 ounces) instant vanilla pudding mix on low speed for 2 minutes. Add 1 can (14 ounces) fat-free sweetened condensed milk, 2 tsp mint extract and 4 drops green food coloring and mix on low until blended in. Pour the mix into the cylinder of an ice cream freezer and freeze according to the manufacturer’s directions. Stir in 1-1/2 cups coarsely chopped semisweet chocolate. Put the mixture into freezer containers and freeze for 2-4 hours.
1. Green Mac and Cheese
Heat 1 tsp of vegetable oil to a sauté pan over medium heat. Add 1 bag of pre-washed baby spinach and wilt until it is bright green and soft. Place the spinach in a food processor and puree, adding a little milk to get a smooth consistency. Cook 1 14.5 oz box of elbow, shell, spiral or other shaped pasta according to package directions, drain and pour into a large bowl. Place 2 cups grated sharp cheddar cheese into the pan the pasta was cooked in, pour in 1/3 cup milk and stir on low heat until combined. Mix in the spinach puree and season with salt and pepper to taste. Pour the pasta back into the pot, raise the heat to medium and stir until the everything is mixed and serving temperature.