Wheat Free Wednesday – St. Patrick’s Day Issue

I’m not dyeing everything in sight green (not a big fan of excessive use of food colorings) but…how can we not talk corned beef?  It’s not Irish, but it is tasty, and a little bit indulgent.  So let’s indulge!  Here’s a whole day’s worth of corned beef recipes that should make use of those leftovers!

I use Grobbel’s Corned Beef.  It is soy free, gluten free, and msg free (so I won’t have that to blame on tomorrow’s headache).  Make sure to check your package carefully!

Breakfast

Corned Beef Hash and orange juice.  Definitely a hearty breakfast.  You can add any vegetables that your family will tolerate to this fry-up!

Lunch 

Corned Beef and Cabbage Salad, Fruit Picks, and Italian Oven Fries.  The cabbage here is raw; think of this more like a chicken salad.  The fries fill in the cabbage-corn beef-potato trinity, and the fruit just adds some sweet-tartness.

Dinner

Corned Beef, Roasted Brussels Sprouts, GFCF Mashed Potatoes.  If you have a wheat free beer, pour it in with the cooking water – it adds a great flavor dimension.  No matter what cooking method you use, make sure to do it low and slow.  “Boiling” a corned beef will cause it uto be tough.  For the potatoes, se whatever margarine/milk you need to use.  The roasted Brussels sprouts keep the tradition of cabbage, only with a little more nutrition.  Carrots make a colorful addition.

Slainte!