Cuban Cuisine on St. Anthony Mary Claret Feast Day

St. Anthony Mary Claret, known as the “spiritual father of Cuba” was a missionary, founder of the Claretians, social reformer, queen’s chaplain, writer and publisher, archbishop, and refugee. He was appointed archbishop of Santiago, Cuba in 1850 and served there until 1856. In his six years there he restored, both materially and spiritually, the languishing Archdiocese of Santiago. Celebrate the October 24  feast of St. Anthony with some tradional Cuban cuisine.

Cuban Mojo Pork Roast

Ingredients

• 3/4 cup olive oil
• 1 tablespoon orange zest
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 cup cilantro, finely chopped
• 1/4 cup lightly packed mint leaves, finely chopped
• 8 garlic cloves, minced
• 1 tablespoon minced oregano 
• 2 teaspoons ground cumin
• salt and pepper
• 3 and 1/2 pounds boneless pork shoulder

Directions

Add orange juice, cilantro leaves, mint leaves, and smashed (not minced) garlic cloves to food processor and pulse until finely chopped. Add this mixture to a ziplock bag, along with the oil, orange zest, lime juice, oregano, and cumin.

Add the pork shoulder. Place the zipped up bag in a baking dish and marinate in refrigerator at least several hours, or overnight.

Preheat oven to 425 degrees F. Place a wire rack over a rimmed baking sheet. Place the pork on the rack and discard the marinade. Salt and pepper the pork well.

Roast the pork for 30 minutes. It should be lightly browned. Turn the oven down to 375 degrees F. Roast for another 1 hour and 20-30 minutes, or until a meat thermometer reads 160.

Transfer to a cutting board, cover with aluminum foil and let rest 20 minutes. Carve and serve.

Cuban-Style Black Beans

Ingredients: 

2 tsp olive oil
1/2 onion
2 cloves garlic
2 scallions
2 tbsp red bell pepper
3 tbsp cilantro
15 oz can black beans, do not drain
1/2 cup water (or more if needed)
1 bay leaf
few pinches cumin (to taste)
pinch oregano
1 tsp red wine vinegar
salt and black pepper to taste

Directions

Chop onion, garlic, scallions, red pepper, and cilantro in a mini chopper or food processor.

Add oil to a medium-sized pot on medium heat. Add chopped vegetables and saute until soft, about 3 minutes. Add beans, water, bay leaf, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil. Lower heat and cover, simmer about 15 minutes stirring occasionally (adjust water as needed). Taste for salt and serve over rice. 

St. Anthony Mary Claret, Pray for us!

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"Thunder & Lightning" for St. Scholastica

There is a rustic Italian peasant dish called tuoni e lampo or "thunder and lightning" which is made with pasta and chick peas (garbanzo beans) - where “thunder” refers to the profusion of fried chickpeas, and “lightning” to the excessive amount of coarsely cracked black pepper.

One of the most dramatic stories told about St. Scholastic and her brother, St. Benedict, is one associated with thunder and lightning and found in the Dialogues of St. Gregory the Great. St. Scholasica very rarely got to see her beloved twin brother, St. Benedict. On one of their annual visits, he indicated that he had to leave and not be outside the monastery overnight.  His sister implored him to stay just for the night, but he would not. She started to weep and prayed to God. At that time violent thunder and lightning erupted, the skies opened and a mighty storm commenced. St. Scholastica said basically, "You would not listen to me but God did."  St. Benedict was forced to stay the night.  They spent the night in spiritual and heavenly talk. Benedict returned to his monastery the next morning.  St. Scholastica died a few days later and yet St. Benedict was able to have spent the extra time with her.  A lovely version of the story is told in Tomie de Poala's picture book, Holy Twins: Benedict and Scholastica. 

From the Beuronese Murals at Conception Abbey

How excited I was to find the Italian dished called "thunder and lightning." Though not associated with the feast day as far as I could find, to me it seemed so perfect for St. Scholastica's feast day, February 10. Tuoni e lampo is often made with a mixture of pasta types - what is left at the bottom of the bags, then adding the beans. So really any type of pasta could be used. This particular version of the recipe I found, used a pasta called orecchiette, or "little ears" for its shape. I thought that could be a clever connection to God hearing St. Scholastica's pleas. It also seems fitting as it can refer to the St. Benedict in his rule as he begins the Prologue with these words: "Listen carefully, my son, to the master's instructions, and attend to them with the ear of your heart." 

Tuoni e Lampo

Ingredients:

6 ounces dried orecchiette pasta (“little ears”)
2 T. olive oil
1 large clove garlic, minced
1 cup cooked garbanzo beans
1 ½ t. finely slivered sage, plus sprigs for garnishing
½ cup chicken broth
½ t. coarsely cracked black pepper, “mignonette or butcher-grind”
1 T butter
1/2 cup freshly grated Parmigiano-Reggiano

Directions:

Add orecchiette to pot of boiling, salted water and cook until al dente (about 12 minutes.) While that is boiling, cook garlic and chickpeas in olive oil over high heat. Stir until the chickpeas begin to pop.  Add sage, broth and pepper.  Continue to cook over high heat until the broth reduces a bit and becomes syrupy (about 5 minutes.)   Drain pasta well.  Put butter in a large warm bowl and add pasta.  Toss.  Add chickpeas and broth to bowl and stir well. Add 1/2 cup cheese and salt to taste.Mix gently.  Drizzle with extra-virgin olive oil, if desired, and dust with extra cheese. Garnish with small sage leaves.  Serve immediately.  Serves 4 though easily doubled to serve a large crowd. 

St. Benedict and St. Scholastica, Pray for us!

[Author note: Since St. James and St. John are known as the "Sons of Thunder" tuoni e lampo would be a dish appropriate in name for either of their feast days as well.] Pin It

Italian Balsamic Honey Bean Salad for St. Joseph

Italian Balsamic Honey Bean Salad

This dish can be made on either feast of Saint Joseph to represent Italy's devotion to Saint Joseph and the symbolism of the fava bean in their devotion. 

Italian Balsamic Honey Bean Salad

any variety of cooked beans (we used white navy and garbanzo beans)

chopped raw baby spinach

diced tomatoes (Roma or grape best)

sauteed sweet onions (or raw if that is your preference)

balsamic vinegar (good quality, ours is from Italy but it can be just a symbol of Italy)

honey

olive oil

lemon juice

salt and pepper to taste

Mix beans, spinach, tomatoes and onions gingerly in a large serving bowl. In a separate small bowl mix a 2:1:1:1 ratio of balsamic vinegar, honey, olive oil and lemon juice. This ratio really is to your individual liking as it is just the dressing for the salad. Add salt and pepper to taste. Dress the salad before serving. 

Saint Joseph, pray for us!!

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Meatless Meals :: Turkish Spinach and Lentil Soup

Last month I was blessed with being the very thankful recipient of a whole bunch of dinners made by a local Little Flower Girl's Club as a service project!    One of the dinners was this lentil soup, which was very delicious.  I was able to get the recipe from my friend Kathleen so I could make it again, and then share the recipe here at Catholic Cuisine.  Enjoy!

Turkish Spinach and Lentil Soup

Ingredients:

1 cup dried lentils
5 cups vegetable stock
1 teaspoon salt
1/4 cup olive oil
2 cups chopped onions
3 garlic cloves, pressed
1/4 teaspoon cayenne
2 bay leaves
1/2 cup raw bulghur
1/4 cup chopped fresh parsley
2 cups chopped tomatoes
1/4 cup tomato paste
pinch of dried rosemary (or to taste)
salt and freshly ground black pepper to taste
2 cups stemmed, cleaned, and coarsely chopped fresh spinach
chopped fresh parsley


Directions:

Rinse the lentils. Bring them to a boil in the salted stock. Reduce the heat and simmer, covered, for 40 minutes.

Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayenne , bay leaves, and raw bulghur. Stir the mixture on medium heat until the onions and bulghur are lightly browned.

Mix in the parsley and tomatoes. When the tomatoes begin to give up their juice, gently stir in the tomato paste.

Pour the lentils and their liquid into the soup pot with the onions and bulghur. Simmer the soup for 15 minutes. Add the rosemary, salt, and pepper to taste. If the lentils and bulghur have absorbed too much liquid, add more stock, water, or tomato juice. Remove the bay leaves.

Just before serving, stir in the fresh spinach and let it wilt in the hot soup. Garnish with more fresh parsley and serve with crusty bread. Pin It

St. Patrick's Beans

This recipe for baked beans, a traditional Irish side dish, was submitted by Janet, from ADD Honey Bee.  Thank you Janet!

The kids love these beans.  They have molasses and brown sugar in them which is probably why. We've renamed Boston Baked Beans, St. Patrick's Beans, my recipe varies a bit from the original to eliminate food allergens. It is vegetarian, nightshade free, casein and gluten free. We serve this with boiled cabbage and turnips. I've also made Irish Soda bread, but the kids can't have it and us not having it is a sacrifice. I use a Crock Pot and don't soak the beans. I was one of those folks who used to get fussy about non-Irish celebrating a wonderful saint by partying until they puked, but now I'm happy to sign a petition to make St. Patrick's Day a national holiday, even if it is sponsored by a beer company. Wouldn't it be wonderful if a Catholic Saint was honored with a national holiday? I think of a wonderful opportunity to evangelize Christians and non-Christians world wide about this wonderful Catholic, not just Christian, saint.

St. Patrick's Beans

Ingredients:

1 pound dry Navy Beans (Great Northern will work, but we like Navy better)
1 onion chopped
1/2 cup molasses (we like Grandma's Molasses best, blackstrap is too strong)
1/2 cup packed brown sugar
1 teaspoon dry mustard

1/2 tablespoon salt
1/8 teaspoon pepper (McCormick has a smoked black pepper that tastes great in these beans)


Directions:

Rinse and pick the stones out of the beans, put in a crock pot with the chopped onion, molasses, brown sugar and dry mustard. DO NOT ADD THE SALT.

Cover with water and cook on high for 4-6 hours. Avoid taking the lid off the pot or stirring too much. If you need to add more water, make sure it is boiling hot.

When the beans are tender, add the salt and pepper and serve.
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El Paso Pilaf ~ A Meatless Meal for Days of Abstinence

When I was a child, my siblings and I were members of 4-H.  Each year we took part in an event called "Food Fiesta" where we each had to prepare a dish and present it to the judges.  One year my little brother won a medal for his entry: "El Paso Pilaf".  I couldn't agree more with the judges... I *loved* it!!!

Ever since, I have been making and modifying the recipe.  Since that was about 20 years ago, I have no idea exactly what the recipe called for, so I am going to share my version with you all.  It is a staple in our home since it is easy, healthy, filling, and affordable.

I usually serve it in fried taco shells, though I have also served it in flour tortillas as burritos, and as a side dish for other Mexican dishes. 

El Paso Pilaf

"stolen" from my brother and modified over the years ;) 

Ingredients: 

• 1 medium onion, diced
• 3 cloves garlic, pressed
• 1/2 cup basmati rice (though I do use short grain brown rice on occasion)
• 1/2 cup lentils
• 1 cup frozen corn
• 1 can (16 oz) kidney beans, drained
  
• 1 can (16 oz) chicken broth (I substitute vegetable broth on days of abstinence)
• 1 can (16 oz) tomato sauce
• 1/2 cup water (I usually rinse out the tomato sauce cans into the pan with the water)
• 1 to 2 tablespoons chili powder
• toppings of your choice:  lettuce, tomato, cheese, sour cream, olives, avocado, salsa, etc...
  

Directions:

Saute onion and garlic in pan.  Add all other ingredients and mix together.  Cover pot and simmer on low for 45 to 60 minutes.  Serve on tortillas topped with lettuce, cheese, or any other toppings of your choice.

Enjoy!

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Meatless Meals for Lent Using Beans

Meatless meals on Fridays during Lent are not a problem for my family – we are very fortunate that our parish has a meatless dinner followed by the Stations of the Cross every Friday during Lent. Despite this, we enjoy many meatless meals throughout the year, as I have found it to be a real money-saver. I also have been made aware in the past year or so that the meatless Fridays obligation was not actually removed… if we do not refrain from eating meat on Fridays, we are supposed to substitute another sacrifice. So, seeing as I was already making at least two meatless dinners a week, I have begun to plan one of those meals for Fridays.

Here are two of our favorite, relatively easy, and healthy bean recipes:

Bean Chalupas

This makes three full-size chalupas (two tortillas each). Younger children may only eat half of a whole chalupa.

1 can pinto beans (can cook dry beans instead if desired)

Cumin to taste

Cilantro to taste

6 whole grain flour tortillas

1 can diced tomatoes, drained

1 avocado, thinly sliced

¾ cup cheddar, shredded

¾ cup Monterey jack, shredded

Optional toppings:

Sour cream

Shredded lettuce

Diced red bell pepper

Sliced black olives

Heat a small amount of olive oil in a skillet over medium heat. Cook each tortilla for a few minutes on both sides. Make sure to watch them carefully as they can burn easily, especially when cooking the second side (you may find that it helps to add more oil for each tortilla). Set aside. You can also proceed to the next step if you are able to keep an eye on the tortillas as well.

Drain most of the liquid from the can of beans. Heat beans on the stove, then mash to make a paste. Season with cumin and cilantro. Place three tortillas on a large baking sheet and divide the bean mixture evenly onto each tortilla, spreading it to the edges. Top with tomatoes, avocado, and cheese. Bake in a 375 degree oven for seven minutes. This time can be used to either cook the remaining three tortillas or to prepare the toppings.

Top each chalupa with remaining tortillas and return to the oven for an additional two minutes. Add desired toppings and enjoy!

Toddler Tip: These can be hard for little mouths to handle if they are made too thickly. I try to make one with a much thinner layer of beans, tomatoes, and cheese so that my little one can eat it more easily. If it is thin enough, you may be able to cut it into wedges like a quesadilla. I usually use a pizza wheel to cut it into small pieces that she can pick up with a fork. My husband and I cut them up with serrated steak knives, which seem to work better on the crispy tortilla than a table knife.

Red Beans and Rice

This is a recipe that my mother used to make on Fridays during Lent. It is very easy and uses simple ingredients. We like to have cornbread on the side.

½ lb. Dry red beans

¼ cup chopped onion

1 tsp. Cumin

1 tsp. Cilantro

1 cup uncooked rice (we use brown rice)

Shredded cheddar (as much as desired!)

Sour cream, if desired

Rinse, sort, and soak beans according to package directions. Once beans have completed soaking, place them in a pot with approximately three cups of water. Add the onions and seasonings and bring to a boil. Turn down the heat and simmer, covered, at least 1 – 1 ½ hours. Check the water every so often and add more water if it begins to get low.

Cook the rice according to package directions so that it will be ready at about the same time as the beans. Serve the beans over the rice and top with cheese and sour cream if desired. This makes 4 generous servings.

And an easy meatless lunch idea… top a layer of tortilla chips with a can of drained black beans. Add cheeses, olives, tomatoes, salsa, and bake for just a few minutes in the oven to make nachos!

I hope these ideas make plain ol’ beans sound a bit more appealing!

This post was written by Erin at Growing my Girls for publication here at Catholic Cuisine. Thank you Erin!

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Ash Wednesday Beans

I've now made this dish for two Ash Wednesdays. It's the perfect start for the beginning of Lent. I found this recipe in Celebrating the Faith: Lent and Easter in the Christian Kitchen by Laurie Navar Gill and Teresa Zepeda, printed by Emmanuel Books (I highly recommend the whole series). Mrs. Gill’s reasoning behind this dish: “This is a tasty dish, but in my opinion, canned black beans with their purplish liquid are fitting for this day of sackcloth and ashes.” She even slips a tiny teaspoon of ashes from the burned palms after it is all cooked. It doesn’t change the taste, but provides another Lenten reminder.

I highly recommend this cookbook, especially if have special food needs and can’t seem to find inspiring meatless meals that don’t incorporate cheese (or wheat or eggs). But the cookbook has more than abstinent menuse. There are also other Lenten ideas, bread recipes, Holy Week and Easter Season recipes.

We found this meal tasty, and even better the next day, and I only made a few changes. The spices and veggies reminded me of tacos, so I served this with taco shells and brown rice (this year I might serve with polenta). It serves 8, so I reduce the recipe to fit my family. I've shared my adaption below, although I didn't change the measurements:

Black Beans and Rice

3 cans black beans
1 green pepper, thinly sliced (I omit)
1 red pepper, thinly sliced (I omit)
1 onion, finely diced
1 clove garlic, minced
1 1/2 cups carrots, thinly sliced
4 stalks celery, thinkly sliced
1/2 cup picante sauce (or tomato salsa)
1/2 cup water (or vegetable stock or white wine)
white wine (optional)
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon black pepper
a few dashes Tabasco sauce
Salt and pepper to taste
Olive oil for pan
Cooked brown rice

In a family size skillet, heat olive oil and then saute carrots for 3 minutes. Add peppers, onions, garlic, celery, picante sauce or salsa, water or stock, and spices, mix together and cover. Depending on liquid amount and desire of flavor, add 1/4 cup or so of white wine for flavor. Cook for 15 minutes. Drain and rinse beans, add to skillet, cook 5 more minutes. Serve over rice and/or in taco shells with a salad.

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