St Patty's Day Roast

My plate of Irish (seitan) corned roast, cabbage, and rosemary red potaotes.

Saint Patty's day should be a month long celebration as March is becoming my favorite month to cook! Strawberries are showing up in the grocery store, cabbage is very cheap, it is still cold enough to want to bake and warm soups are still desireable. Thursday I made Irish stew (turnipes, mushrooms, carrots, in a brown sherry flavored stew base) and apple scones. Since we have been studying Europe during the middle ages in our home school, I tied our supper to the life of a medieval peasant in March. "I have been in the forest (cold and dampness from rain) foraging for mushrooms and root veggies all morning long to be able to prepare this humble (and tastey) supper for my family", so I told them. They enjoyed the stew and apple scones anyways.


I made corned roast in the crockpot last night. - - - - - >


I thank Bryanna Clark Grogan (click and link to her page) for the recipe. The dough was easily made in the bread machine, however I had to take about 1 1/2 Cup of the cooking liquid because as the roast expanded cooking juice was coming out of the pot and onto my kitchen counter. There was still plenty of juice. I love this roast!

You can see in top picture that I served this along side new red potatoes (rosemary seasoned from Bryanna's Italian Nonna's Cookbook) and stamed cabbage sprinkled with Nature's Seasoning form Morton. My tummy is satisfied!