Saturday, March 19, 2016

Mudrica - St. Joseph's Sawdust

On St. Joseph's feast day in Italy, many pay tribute to the carpenter saint by sprinkling "sawdust" over pasta. There are different variations on the "sawdust" ingredients. This recipe for Mudrica (St. Joseph's Sawdust) is adapted from John Besh's My New Orleans: The Cookbook. You can read more about Mudrica in the archived St. Joseph Altar foods post by Jenn Miller.


1/2 cup breadcrumbs
2 T. olive oil
3 tbsp. grated parmesan
2 tbsp. toasted pine nuts
2 tbsp. dried currants
1/2 tsp. crushed red pepper
1/4 tsp. ground cinnamon
pinch fresh chopped oregano leaves
pinch of salt

Directions: Put all the ingredients in food processor and pulse 4 or 5 times or until the mixture is well combined. Sprinkle over buttered pasta of choice.

St. Joseph, Most Courageous, Pray for us!

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Wednesday, March 16, 2016

Pesto Tortellini Shamrocks for St. Patrick's Day

Looking for an easy and cute lunch idea for St. Patrick's Day. Using frozen tortellini, jarred pesto, and a broccoli stem you can make these fun edible shamrocks.  I had a tri-color package so used both the green and white ones.  You can use a variety of veggies for the stem - broccoli, green bean, celery.

St. Patrick, Pray for us!

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Tuesday, March 15, 2016

Celtic Knot Graham Cookies

This graham flour cookie is a festive treat for St. Patrick's Day or any other Irish saint feast day tea party. 

Celtic Knot Graham Cookies


2 cups all-purpose flour
1 1/2 cups graham flour
3 tablespoons graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
1 cup brown sugar
1/2 cup molasses
1 large egg
1/2 teaspoon vanilla extract


Sift flours, baking soda and salt into large bowl.  Beat butter in another large bowl at medium speed until smooth and creamy, about 2 minutes.  Add brown sugar and beat together. Add molasses and beat until fluffy.  Add egg and beat until well blended.  Reduce speed to low and add vanilla.  Add flour mixture and graham cracker crumbs and beat on low speed just to blend.

Wrap ball of dough in plastic wrap.  Chill until firm, at least 4 hours and preferably overnight.
Sprinkle work surface with flour and roll out 1/2 of dough. Refrigerate unused portion.

Roll lengths of dough into ropes and, working on a parchment-lined baking sheet, twist them into knots as shown.  I printed out a 3 inch celtic knot clipart to use as a template and place under the parchment paper. 

Bake in pre-heated oven (350° F) for 8-12 minutes.  Let cool on pan until firm enough to transfer to wire racks. Sprinkle with powdered sugar. Cool completely.  Makes about 2 dozen, 3-inch knot cookies.

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Friday, March 11, 2016

Meatless Meals :: Chunky Tuna Salad Wraps

I just finished sharing this recipe for one of my new favorite meatless meals over at Shower of Roses and decided I'd share it here at Catholic Cuisine as well! I hope you are all having a blessed Lent!

 Chunky Tuna Salad Wraps
adapted from The Healing Kitchen

Directions and Ingredients:
  • 2 - 5oz cans Wild Planet Albacore Tuna (I buy it at Costco.) 
  • 2/3 cup red grapes, quartered
  • 2/3 cup celery, diced
  • 1/2 cup dried apricots, diced
  • 1/4 cup green onions, chopped
  • 3 tablespoons shallots, diced
  • 1/2 teaspoon fine sea salt

Mix all ingredients together until well combined.

Make Avocado Mayo:  (Note: I halve the cookbook's recipe and use the following.)
  • 1 large ripe avocado, peeled and pitted
  • 1/8 cup plus 1 tablespoon extra-virgin olive oil
  • 3/4 tablespoon fresh lemon juice
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon garlic powder

Place avocado in blender. With the blender running, slowly drizzle in the olive oil until combined. Add the remaining ingredients and puree until smooth.

Add 1/2 cup Avocado Mayo to Chunky Tuna Salad. Mix until combined.
  • Baby Spinach or Mixed Greens
  • Paleo Wraps - Original or Tumeric (I've had my eye on these ever since I started my AIP diet last March... My husband convinced me to splurge on them during one of our recent grocery shopping date nights. I love them and it's so nice to be able to eat a wrap made with something more than just lettuce again!) 

Place a bed of baby spinach or mixed greens and a scoop or two of chunky tuna on top of a Paleo Wrap and roll up.

Serve with Inka Plantain Chips.

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