St. Patrick's Day, Minus the Guinness

OK, so St. Patrick's Day isn't exactly a friendly holiday for those eschewing yeast. Let's face it: it's a beer-soaked bacchanal with no room for the yeast averse at the pub. Luckily, there's still room for us at the table. Irish cuisine is actually quite suited for those cleaving to meat and veggies. There's Shepherd's pie, bangers and mash, and of course the quintessential corned beef and cabbage. If you can pass up the temptation for Irish soda bread and a Guinness, you can still partake in the Irish pot of culinary gold. I celebrated last night with an uncured corned beef purchased at Trader Joe's. Preseasoned with peppercorns, bay leaves, and other spices, it only hits shelves around St. Patrick's Day. It's super easy to make: just put it in a pot, cover with water, bring to a boil, then reduce the heat and let it cook until fork tender (2 1/2-3 hours). I paired it with some of those gingered carrots and roasted asparagus for the requisite touch of green. Who knew boiled beef could be so tasty?

Ginger: Sweet Heat

When you eat such a limited diet like this anti-candida regimen, flavor is the key to avoiding boredom and staying on the wagon. Sweet-spicy ginger is one of my favorites in my arsenal of herbs and spices. In the health realm, it has anti-candida properties and promotes healthy digestion (see my article on the health benefits of ginger on Gayot.com). In the taste realm, it ramps up the flavor of dishes and lets your taste buds travel to exotic locales including Asia and the Middle East.

Tonight, I grated up a good chunk of the knobby root and used it in two complementary recipes.


Yogurt-Marinated Grilled Chicken
(adapted from an LA Times recipe for chicken kebabs)
2 tablespoons fresh lemon juice
1/2 cup Fage 2% (or other brand) Greek yogurt
1 tablespoon grated fresh ginger
2 cloves garlic, pressed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoons olive or canola oil
1 teaspoon salt
1-1.5 lbs pound boneless, skinless chicken breasts, pounded flat

In a large bowl, combine the lemon juice, yogurt, ginger, garlic, cumin, coriander, salt, and oil. Add the chicken to the bowl and coat well with the yogurt mixture. Cover and refrigerate 2-4 hours (or longer for even more flavor)! Cook on an outdoor grill or in a stovetop grill pan as desired.

Gingered Carrots
(adapted from Screen Doors and Sweet Tea by Martha Hall Foose)
1 bunch medium carrots (approximately 10), peeled and 1/8-inch thick sliced on the diagonal
4 tablespoons (1/2 stick) unsalted organic butter
1 teaspoon caraway seeds
1 tablespoon freshly grated ginger
1/2 teaspoon dry mustard
1/2 teaspoon salt

Bring a large saucepan of salted water to a boil. Add the carrots and cook until slightly tender, about 4 minutes. Drain well.

In a large skillet over medium heat, melt the butter. Add the carrots, caraway seeds, ginger, mustard, and salt. Cook and stir for 6-8 minutes, until the carrots are fully cooked and glistening.