Posts Tagged ‘Cabbage’

Corned Beef & Cabbage

MediLodge of Plymouth would like to wish everyone a safe and happy St Patrick’s Day with this wonderful recipe.

Corned beef and cabbage is a favorite Irish recipe that many people make and enjoy during their St. Patty’s Day festivities. Simple and easy, since it can made in a crock pot in the morning and it’s ready for dinnertime. For a heartier and more colorful meal , add potatoes and carrots to the recipe.
Ingredients:
• 1 (3 to 4 pound) corned beef brisket
• 1 onion, halvedcorned beef
• 2 ribs celery with tops
• 1 carrot, peeled
• 2 bay leaves
• 1 teaspoon black peppercorns
• 2 cloves garlic
• 4 to 6 new potatoes, peeled and quartered
• 4 to 6 carrots, peeled and cut into bite-size pieces
• 1 medium head cabbage, cut into wedges
Preparation:
Cover meat with cold water and add onion, celery, 1 carrot, bay leaves, pepper and garlic. Bring to a boil; reduce heat and simmer about 3 hours or until meat is tender. When a fork can pierce the meat easily, it is done. Leave in broth for an additional hour. Remove meat from broth. Boil potatoes, remaining carrots and cabbage in corned beef broth until tender, about 10 minutes. When vegetables are done, serve on plate with several slices corned beef on top of vegetables.

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March is National Nutrition Month

MediLodge of Howell celebrates National Nutrition Month and encourages you to incorporate healthier food in to your diet. Nutrition involves monitoring the food and drink that is necessary for living. Nutrition is important for living a healthy lifestyle. By practicing proper nutrition, you can have a healthy body and long life. There are some things you should know about nutrition and the information in this article can help you with a few tips to show you just how easy it is to incorporate good nutrition into your life.

We eat vegetables both cooked and raw. Which is better? Raw vegetables have their advocates. But current studies show that most vegetables have higher nutritional value and are more digestible when cooked. Carrots and cabbage are tasty eaten raw, but many vegetables are palatable only when cooked. Steaming is the best method to retain food value.

March is National Nutrition Month

March is National Nutrition Month

Seniors can live longer, stay sharp mentally longer and maintain a high quality of life longer, with good nutrition every day. Brightly colored fruits and vegetables help keep bones stronger, which reduces the risk of fractures. The nutrients in fruits and vegetables can also reduce recuperation times in the event a fracture occurs.

Introduce food to your young children gradually. If they are small, expect them to want to touch and smell the food first. Don’t chide then for doing this, or they may have a negative impression of the food and refuse to eat it. Help them to get a grasp on the color, texture, and smell of the food.

As stated earlier, nutrition includes monitoring the food and drink that is necessary for living. Nutrition keeps people healthy and proper nutrition is essential for a long life. Using the information in this article, you can practice proper nutrition and live a long and healthy life.

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For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

MediLodge of Howell

MediLodge of Howell

Sweet Russian Cabbage Soup Recipe

The MediLodge Connection is happy to share this wonderful soup recipe from Lisa Zimmer, MediLodge of Hillman Food Service Supervisor.

Well, much to my dismay, it looks like summer is coming to an end before it really began. Now we look forward to the changing colors and cool days. It’s time to break out the warmer meal recipes! I would like to share a delicious recipe that we really enjoy!

Sweet Russian Cabbage Soup

Ingredients:

Sweet Russian Cabbage Soup

Sweet Russian Cabbage Soup

2 lbs. diced beef

1 large cabbage, chopped

2-16 oz cans diced tomatoes

12 c. water

Beef base to taste

2 chopped carrots

3 stalks celery, chopped

5 potatoes, diced

1 onion, chopped

1 tbsp. chopped garlic

2 tbsp. white vinegar

½ c. white sugar

salt & pepper to taste

Directions:

In a large stock pot, sauté beef, onions, carrots, garlic and celery until meat is browned. Add water, tomatoes, cabbage, beef base, vinegar and sugar. Bring to a simmer. Add potatoes about a half an hour before serving. Add salt and pepper to taste. Serve with fried wontons or warm French bread.

Stay safe and warm!

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For more information on The MediLodge Group, visit our website, find us on Facebook or tune in to our YouTube Channel.

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