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Irish Stew and Soda Bread

Irish Stew

Ingredients

1 1/2 pounds lamb stew meat

2 tsp olive oil

4 cups water

2 cups sliced peeled potatoes

1 medium onion, sliced

1/2 cup sliced carrot

1/2 cup cubed turnip

1 tsp salt

1/2 tsp each dried marjoram, thyme and rosemary, crushed

1/8 tsp pepper

2 Tbsp all-purpose flour

2 Tbsp fat-free milk

1/2 tsp browning sauce, optional

3 Tbsp minced fresh parsley

Directions

In a Dutch over, brown lamb in oil over medium-high heat. Add water; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add potatoes, onion, carrot, turnip and seasonings. Bring to a boil.
Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.
In a small bowl, combine flour, milk and browning sauce if desired until smooth; stir into stew. Add parsley. Bring to a boil; cook and stir for 2 minutes or until thickened.
6 servings at 1 1/2 cups each

Nutritional Information

Calories: 279; Fat: 9g; Cholesterol: 92mg; Sodium: 469mg; Carbohydrate: 17g; Fiber: 2g; Protein: 31g

Irish Soda Bread

Ingredients

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

Sugar substitute equivalent to 2 Tbsp sugar

1 tsp baking soda

1/2 tsp salt

2 Tbsp cold butter

1 cup 1% buttermilk

1/2 cup dried currants

Directions

In a large bowl, combine the flours, sugar substitute, baking soda and salt; cut in butter.
Stir in buttermilk just until moistened. Fold in currants.
Knead on a floured surface 8-10 times. Shape into a 7-inch round loaf; place on a baking sheet coated with nonstick cooking spray.
Bake at 375°F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack.
1 loaf (12 slices)

Nutritional Information

Calories: 120; Fat: 2g; Cholesterol: 6mg; Sodium: 245mg; Carbohydrate: 21g; Fiber: 2g; Protein: 3g