recipes
MARCH 15
National Peanut Lovers’ Day
PEANUT PORRIDGE
Serves 2
1 cup quick oats
Milk (your choice of type, amount according
to package)
½ tsp. ground cinnamon
½ tsp. pure vanilla extract
Pinch of salt
1 medium banana, sliced
2 tbsp. peanut butter
1 tbsp. honey (optional)
¼ cup chopped peanuts
Cook oats according to package. Stir in vanilla,
cinnamon, and salt. In a microwave-safe dish,
heat peanut butter for 30 seconds and drizzle
over top oats. Top with banana, honey (if
desired), peanuts, and additional cinnamon
before serving.
MARCH 17
National “Eat Like an Irishman” Day
IRISH BREW ‘N STEW
Serves 4-6
2 pounds boneless lamb
(substitute beef if desired)
2 large onions, peeled & chopped
1 pound potatoes, cut in large
chunks
4 stalks celery, chopped, leaves
included
4 carrots, chopped
2 turnips, diced
1 tsp. each salt and black pepper
1 (15 oz.) can Guinness Draught
½ cup chicken broth
1 bay leaf
3 sprigs of thyme
Chopped flat leaf parsley
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Preheat the oven to 325 degrees. Cut
lamb into 1-inch cubes, removing any
large pieces of fat. Layer vegetables
and meat in a 2 ½ quart, lightly
greased casserole dish or Dutch
oven, beginning and ending with
vegetables. Sprinkle salt and pepper
over each layer. Add chicken broth,
Guinness, thyme, and bay leaf; cover
tightly with oven-safe lid. Bake for
2 hours. Stir and top with parsley.
Remove bay leaf and serve.