St. Pat’s pancakes

When I saw this recipe for green pancakes over at A Veggie Venture last week, I immediately added it to my weekend to-do list.   Sure, St. Patrick’s day is today, but weekday mornings and making special breakfasts don’t mix too well.

Instead, I did the prep Saturday afternoon (mixed the wet ingredients and the dry ingredients), and we cooked them on Sunday morning, with plenty of leftovers for today.

I used frozen spinach instead of fresh (a loosely packed cup), reduced the yogurt by 1/3 cup, and used 2 eggs plus 2 T. vegetable oil (original recipe is 1 c. yogurt, 1 egg, and no oil).

These bring back fun memories of St. Patrick’s Day dinners with my Grandma Joan, where everything that could be green, was: the water, the butter, the schaum tortes . . . she really went all-out!

These days, I prefer to avoid artificial food colorings, and, while it wouldn’t work for everything (e.g., spinach probably isn’t a great way to make green vanilla pudding — or is it???), spinach worked like a charm for the pancakes!

They came out nice and green, and didn’t taste spinach-y at all.  If you’re not into corned beef and cabbage, whip up a batch of these for dinner tonight, along with some spinach-green eggs!  Or make them this coming weekend, to celebrate spring.

Happy St. Patrick’s Day!

Celebrate St. Paddy’s Day with Green Food

Happy St. Patrick’s Day! It’s a great day to have a green blog 😉

Speaking of green, I grew up with my grandma’s St. Patrick’s day meals, where everything was green — literally!  Green butter, green water, green wine & beer, green horseradish — she really went all out.

The St. Patrick’s Day dinners bring back great memories, and I love the spirit and festivity, but these days, the thought of consuming all that green food coloring makes me cringe.

Fortunately, there are a plethora of green foods out there, so you can still have a green meal without artificial dyes.  As an extra bonus, most naturally green foods are pretty good for you.

Green on green

Here are a few ideas:

  • Green cabbage — a very traditional St. Paddy’s Day food, but the traditional cooking method — boiling forever — robs it of most of the green color (and most of the nutritional value).  Try it fresh in a cabbage salad.
  • Spinach — try a simple saute with olive oil and garlic or fresh with your favorite salad toppings.
  • Pesto — the basil gives it a fabulous bright green color.  Serve with your favorite [green] veggies and pasta.
  • Garnish plates or beverages with fresh herbs such as mint, basil, parsley, or cilantro.
Complete with shamrock plant in the background

There are a bunch of green foods not on my list, so it’s your turn!  What is your favorite naturally green food?

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We’ll be keeping things fairly traditional with our reuben sandwiches tonight.  Since we made our sauerkraut with purple cabbage, we’ll have to make sure to have a serving of green on the side 🙂