IN THE BAG

This is the bag that started it all.

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It has been in the freezer taunting me since forever.

It was the sole reason I began the March “Clean Eating” Challenge.

I really can’t say what possessed me to buy a bag of mixed vegetables.

I don’t really like them.

They are pretty much worthless.

Good thing I bought the family size too.

Obviously, a one person household necessitates enough frozen vegetables to feed

John and Kate + Eight.

In fact, that bag of veggies has probably been around since there even was a John and Kate + eight.

The poor eight are left with effing crazy parents and I’m left with a bag of freezer burned vegetable bits.

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But I think my luck might be changing.

The only thing that can make frozen mixed vegetables better is a little touch of the Irish.

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Freezer-burned Frozen mixed veggies are combined with fresh, vibrant greens and cooked in an Irish ale dijon sauce.  A quick ,whole wheat beer bread batter is spread on top and baked in the oven until crispy and golden.  Consider yourself lucky if there are any leftovers of this Irish inspired vegetable pot pie.

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Leprechaun’s Pie

1 large onion, sliced

1 clove garlic, chopped

1 tablespoon olive oil

4 cups frozen mixed vegetables

2 cups fresh spinach

1/2 cup parsley, chopped

2 tablespoons dijon mustard

1 tablespoon flour

2 teaspoons poultry seasoning

1/2 teaspoon pepper

1/2 teaspoon salt

1/2 cup Irish Style Red Ale

Beer Bread Batter:

1 cup whole wheat flour

1 tablespoon sugar

1 teaspoon baking powder

3/4 cup Irish Style Red Ale

Pour olive oil into an 8 inch cast iron skillet.

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Add onions.

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Cook just until soft (2-3 minutes) and add chopped garlic.

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Add vegetables, dijon mustard, poultry seasoning, salt and pepper.

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Stir in the flour.

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Then add spinach and chopped parsley.

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Add beer and cook until greens are wilted and sauce is thickened.

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Meanwhile, preheat oven to 375 degrees.

Combine flour, sugar, baking powder and salt and mix thoroughly.

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Add 3/4 cup ale.

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Stir just until are ingredients are mixed.

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Spread batter over vegetables.

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Bake for 25-30 minutes or until top is golden brown.

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There should be a few sips of beer left.

Drink them.

Now open another one for dinner.

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In other news, I got my race face on this weekend. I ran the Cougars for a Cause 5k.

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Because the gazelle in my age group ran 3.1 miles in 19 minutes and place as female master, I was able to sail into first place, despite a comparably rhinoceros run time.

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At  25:26, it’s my fastest 5k but my goal is a sub 25 minute run. Instead of speed work this week, I’m going to practice tying my shoes properly so I don’t have to stop TWICE to tie them.

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Wish me luck with that.

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