Honey Glazed Carrots

Here is another new favorite Easter recipe.   These Honey Glazed Carrots were quick and easy to make, and looked so pretty!  The honey and lemon added a nice unique flavor to our usually plain steamed carrots.

Honey Glazed Carrots

Source: Food Network

Ingredients:

• Salt
• 1 pound baby carrots
• 2 tablespoons butter
• 2 tablespoons honey
• 1 tablespoon lemon juice
• Freshly ground black pepper
• 1/4 cup chopped flat-leaf parsley

Directions:

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.


Pin It

Scalloped Potatoes and Onions

I made these Scalloped Potatoes and Onions to go along with our Easter dinner last year. They turned out wonderfully, and were so creamy that you'd never know that they are made without milk. I am looking forward to making them again this coming weekend and thought I'd share the recipe with you all.  For our family, I doubled the recipe and used a 9x13 baking dish.

Scalloped Potatoes and Onions

Ingredients:

• 5 large potatoes, peeled and thinly sliced
• 3/4 cup chopped onion
• 3 tablespoons butter, margarine, or coconut oil
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 2 tablespoons mayonnaise
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• Paprika

Directions:

In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees for 2 hours or until tender.


If you have any favorite Easter side dishes to share, please feel free to leave them in the comment box, or submit a recipe to be posted here at Catholic Cuisine! 


Pin It

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!

Pin It

Mary's Immaculate Conception

I apologize for the fact that I am posting these recipes after the feast day (or almost after). I wanted to get pictures before I posted them. I think you'll find, however, that these dishes would be wonderful for any feast of our Blessed Mother.

When I planned my menu for the feast of Our Lady of Lourdes, I decided to prepare the roasted chicken and cauliflower, simply because of their French origins. But when I pulled the whole menu together, I realized I had the makings of a white meal. I normally try to plan my menu for each dinner with colorful foods -- a green or yellow vegetable, maybe an orange or red fruit, a white or red meat and maybe a green salad. This meal, however, was almost devoid of all color, representing our Blessed Mother's immaculate conception, which she declared to St. Bernadette at Lourdes.

I am not posting my recipe for mashed potatoes, or French bread, since I imagine you already know how to make mashed potatoes and possibly have a recipe for French bread. You can find my French bread recipe here. I didn't manage to get the cake made, mostly because there was mass clamoring in my house for chocolate chip cookies, but I often make this cake for Mary's feast days. You could also make these pretty French cookies. With their rosette appearance, they make a perfect Mary cookie.

Menu

Lemon Roasted Chicken
Roasted Cauliflower
Mashed Potatoes
French Bread
Butter Brickle Cake

Lemon-Roasted Chicken
serves 6 to 8

12 small pieces or 6 large pieces bone-in chicken
2 lemons, each cut into 8 wedges
8 garlic cloves, peeled
1 t. dried oregano
4 T. olive oil
salt and pepper

Preheat oven to 450°.
If using large pieces of chicken (breasts) cut each in half crosswise
(this allows them to cook more quickly).
Rinse and pat dry chicken pieces and place in a large bowl.
Add lemons and garlic cloves to bowl, squeezing each lemon piece slightly.
Sprinkle with oregano and drizzle with 3 T. olive oil.
Toss with salt and pepper.
Drizzle rimmed baking sheet with remaining tablespoon
olive oil and smear with your hands.
Place chicken pieces on sheet, skin side up,
arranging so pieces don't touch.
Place lemon pieces and garlic cloves
on top of chicken pieces randomly.
Roast for 35 to 40 minutes.
Test for doneness and serve when juices run clear.

Roasted Cauliflower

3 t. olive oil
1 medium onion, sliced in eighths (I cut mine like apple slices)
5 garlic cloves, peeled and halved
4 cups cauliflower florets (about 1 1/2 pounds)
1 T. water
1 T. Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 450°.
Drizzle large rimmed baking sheet with 1 t. olive oil
and smear with your hands.
Place onion, garlic, and cauliflower in a large bowl.
Drizzle with 2 t. olive oil.
Mix mustard and water and pour over vegetables.
Toss with salt and pepper.
Place on baking sheet and spread out.
Bake at 450° for 20-25 minutes or until golden brown,
stirring occasionally.
Taste and season again if needed.






Butter Brickle Cake

2 cups flour
11⁄4 cups sugar
1 T plus 1/4 t. baking powder
1 t salt
1 cup milk
1⁄2 cup shortening
11⁄2 t vanilla
3 egg whites, room temp.

Icing
1⁄4 cup butter
2 cups powdered sugar
2 T half & half
2 T hot water
1 - 1⁄2 t vanilla


Combine flour, sugar, baking powder and salt in mixing bowl.
Add milk, shortening and 1-1/2 t. vanilla.
Beat at medium speed until well blended.
Add egg whites, beat 2 minutes.
Pour batter into greased and floured 13”x9” pan.
Bake at 350 degrees for 20-25 minutes, until cake tests done with a toothpick.
Cool.

Melt butter in heavy saucepan.
Cook over low heat until butter is golden brown.
Remove from heat and add powdered sugar, half & half, water and vanilla.
Beat with a whisk for 3 minutes, or until smooth.
Spread evenly over top of cake.

Pin It

St. Martin's Mice

November bears feasts of two St. Martins, today is the optional memorial of the lesser-known St. Martin, St. Martin de Porres. St. Martin was born in Lima, Peru. Being illegitimate and of mixed race made his life very difficult, as he was considered very low in society. He became a laybrother for the Dominican order at age 15 and remained a member the rest of his life.

I'm not going to suggest the obvious Lima beans, or pull out a lavish Peruvian meal. One of the endearing qualities of St. Martin was his love for all of creation, including even vermin. There are favorite tales that mice were eating the sacred linens in the sacristy. Martin made a deal with the mice that if they stayed out of the monastery and church, he would feed them, and both kept their word. The picture book Pied Piper of Peru by Ann Tompert retells this beloved story.

A more simple idea for dinner is St. Martin's Mice, or Baked Potato Mice? These are just twice-baked potatoes, similar to the recipe for Victory Vessel with added embellisments to look like mice: slices of radishes for the ears, small cherry tomato for the nose, green onions or chives for the whiskers and tail, and raisins for the eyes (you might need a toothpick to keep some things in place). If you're short on time or have allergies, just make baked potatoes (do you know how fast you can make them in the microwave?) and add the decorations.

I don't have a photo of my own to share, but I did find these Pinterest Link with cute photos. Pin It

Papal Polenta

October 11 marks a newer feast honoring Saint Pope John XXIII (his nickname was "The Smiling Pope"). His papacy was from 1958 to 1963. He died at the age of 81 from stomach cancer. He was beatified by Pope John Paul II on September 3, 2000, and canonized April 27, 2014 by Pope Francis.

I found it interesting that his feast day is not the date of his death (June 3rd), but October 11, which marked the opening of the Vatican II council in 1962, the most memorable part of his short papacy.

St. Pope John XXIII was born 1881 as Angelo Giuseppe Roncalli in a village called Sotto il Monte, north of Italy in the hills around Bergamo in the Lombardy region. For more information, see CatholicSaints.Info which includes a list of writings and other outside links about this pope.

St. Pope John XXIII came from a long family line of hard working farmers that toiled the land, but who were also rich in their faith and kept close ties with family. It was these deep roots with Faith, family, and the land that helped him through his life.

Two of my cookbooks both mention his favorite "comfort" food was Polenta, remiscent to his peasant upbringing. The Cook's Blessings by Demetria Taylor (1965) shared this version of polenta. The other cookbook, Buon Appetito, Your Holiness by Mariangela Rinaldi and Mariangela Vicini, which treats foods from various papacies (I only hesitate a glowing recommendation of this book because it includes the so-called Pope Joan) shares some deeper insight into why this would be a favorite food:

So after he was elected pope,

People were interested to learn that in the frescoed Vatican halls the Holy Father continued his simple way of life, dedicating his early morning hours to study and prayer, and turning in for bed early in the evening, immediately after the television news. The world found out that immediately after the conclave the pontifical tailors busied themselves letting out the sacred vestments to accommodate Pope John's stout figure, and that in the gleaming kitchens, sisters of the order of St. Francis of Assisi from Bergamo prepared dishes from local peasant tradition for him, as they had done at home for their fathers and brothers: vegetables with a little meat, occasionally cheese such as Taleggio or Robiola, and, sometimes, extravagant and delicious cheese sent from France by friends who remembered the tastes of the apostolic nuncio Angelo Roncalli. But the Pope's ultimate moment of gustatory nostalgia, with its baggage of memories, history and life experience, was when the golden-yellow polenta arrived, as it did regularly, from the Bergamo countryside, in white canvas sacks. Before the empty sacks were returned to sender, the cornmeal was turned into a magical, steaming version of sunlight, shining on the table of a very noble peasant Pope.

Papal Polenta

4 cups water
1/2 pound coarse-ground cornmeal
a pinch of salt

Traditionalists say one must boil the water in a copper pot (over a wood fire). Add salt, then gradually sprinkle in the cornmeal slowly while stirring continuously, but gently. The cornmeal breaks down slowly, so stirring gently helps prevent lumps. After all the cornmeal is added, the polenta can be stirred with a little more gusto.

"In the late nineteenth century and early twentieth century, polenta was used instead of bread, as a base for spreads and toppings."

There are a variety of ways to make polenta. Besides the links above:

Polenta with Milk -- Piping hot polenta and cold milk was the traditional midday meal for country folk.

Polenta "Cunsa" -- Dressed polenta was spooned out of the copper pot and served in a big bowl with melted butter aromatized with garlic and grated cheese.

Polenta "Rostida" -- Roast polenta was cold polenta cut into slices and grilled in a frying pan which onion had softened in butter.

Polenta "Pastizzata" -- Layered polenta pie with tomatoes, the big dish for special occasions: alternate layers of polenta, tomato sauce, sausage, minced pork and mushrooms cooking in a baking pan, finishing with the tomato sauce and grated cheese. Bake for about half an hour.

(Taken from Buon Appetito, Your Holiness by Mariangela Rinaldi and Mariangela Vicini, 1998, New York: Arcade Publishing.)

One of my favorite stories involves another food connection with this Pope regarding apples. It could be apocryphal, or Father Z says it was actually Benedict XIV. I've always heard it was John XXIII when he was Apostolic Nuncio.

And so, the way I heard this apocryphal story, at the time St. Pope John XXIII was Archbishop Roncalli and Apostolic Nuncio to Paris, he attended a banquet and was seated next to woman who was wearing a plunging neckline, sharing too much décolletage. During the dinner, the Archbishop kept trying to give the women an apple from the centerpiece. She politely declined several times, yet he kept insisting she have it. Finally she asked "Your Excellency, why do you want me to have this apple?" The Archbishop replied, "It wasn't until Eve ate the apple that she realized she was naked."

Was this Benedict XIV or John XXIII? Probably Father Z is right, but I think since this feast day falls around apple harvest season, we can recall this story with our apple dumplings and pies. I have a dear priest friend relate while he was in seminary that several fellow seminarians would pass out apples to the co-eds sunning themselves in the common areas, recalling this story.

Apples and polenta -- both are foods appropriate to this season of harvest time.

Saint Pope John XXIII, pray for us. Pin It

Feasting for the Assumption

August 15 marks the Solemnity of the Assumption of Our Lady into heaven, a holyday of obligation. In the Eastern churches it is called the Dormition, or sleeping of our Lady.

I had lots of ideas for this day, but my planning time was usurped by family matters and upcoming events. I don't have pictures to share for these recipes, but you can use your imagination.

The most notable tradition on this day is the Blessing of Fruits and Herbs, although in some areas the blessing includes wheat and specifically, grapes. This is a first-fruits feast, a feast reminding us of the Old Testament offering to God the best of their beginning of the harvest.

The Directory on Popular Piety explains the significance of this feast and the custom of blessing herbs:

In the Germanic countries, the custom of blessing herbs is associated with 15 August. This custom, received into the Rituale Romanum, represents a clear example of the genuine evangelization of pre-Christian rites and beliefs: one must turn to God, through whose word "the earth produced vegetation: plants bearing seeds in their several kinds, and trees bearing fruit with their seed inside in their several kinds" (Gen 1, 12) in order to obtain what was formerly obtained by magic rites; to stem the damages deriving from poisonous herbs, and benefit from the efficacy of curative herbs.

This ancient use came to be associated with the Blessed Virgin Mary, in part because of the biblical images applied to her such as vine, lavender, cypress and lily, partly from seeing her in terms of a sweet smelling flower because of her virtue, and most of all because of Isaiah 11, 1, and his reference to the "shoot springing from the side of Jesse", which would bear the blessed fruit of Jesus.

So for this feast, I'm incorporating fruits and herbs in my dishes. I like to make this Assumpta Salad with our fresh tomatoes, technically a fruit, with lots of herbs. This recipe is by Brother Victor-Antoine d'Avila-Latourrette from his Twelve Months of Monastery Salads. I love this cookbook, particularly in the summer.

Assumpta Salad

"This enticing salad is always served as an appetizer. It is one of our favorites for the feast of Our Lady, and we especially like it on the Feast of the Assumption on August 15, when garden tomatoes are at their best."

Salad
8 medium-size ripe tomatoes, sliced
1 red onion, finely chopped
1 cup pitted black olives, drained
1/3 cup chopped fresh basil
1/4 cup chopped fresh oregano
1/4 cup chopped fresh Italian parsley
1 cup cubed feta cheese (I omit because of food allergies)

Vinaigrette
1/2 cup plus 2 Tbsp. extra virgin olive oil
5 Tbsp. red wine vinegar
1 garlic clove, minced
Salt and freshly ground pepper

Whisk the vinaigrette ingredients together until thickened. Let stand for about 1 hour before using to steep the garlic. For the salad, arrange tomato slices on 6 to 8 salad plates. Sprinkle the onion and olives among them. Sprinkle the herbs evenly, then add the cheese cubes in the middle of each dish. Whisk vinaigrette just before serving and drizzle evenly over each plate. Serve immediately.

I love to grow herbs -- they are actually a lazy gardener's (or busy mama's dream), as they are so low maintenance. I am going to make a bouquet of some of our herbs (and flowers) and have a family blessing, and then incorporate some of our harvest of fruits and herbs into food and crafts.

One plant we have and enjoy is lavender, known as Mary's Drying Plant (rosemary has a similar title). One doesn't normally think of eating lavender, but the flower is edible. I thought a sugared lavender flower and lavender cookies would be an easy treat to make.

This recipe can be found in Herbs for Weddings & Other Celebrations by Bertha P. Reppert (first printed as A Bride's Herbal).

Lavender Sticks

12 stalks fresh lavender flowers
1 egg white, beat until frothy
1/2 cup granulated sugar

Cut just the flowers from the stalks. Dip the sprigs in beaten egg white. In a separate bowl then roll or dust on granulated sugar. Air-dry on waxed paper. Makes 1 dozen edible flowers.

I found several versions of Lavender Cookies in cookbooks, including Susan Branch's The Summer Book and the Internet, such as this recipe.

The variances are many, but generally I'm finding either shortbread, sugar, or butter cookie dough as the base for the recipes, then add lavender. Some call for dried flowers, other fresh. I think I would prefer using fresh flowers, rather than crunchier dried ones. For my son I was going to use an allergy free sugar cookie mix for my son and add some fresh lavender flowers. Having the cookies and edible flower bites would make a lovely dessert display, also perfect nibbling food for tea.

Or I may take an even simpler route, make a dessert (with icing) and decorate with flowers and herbs. All in the spirit of honoring Our Lady!

Our Lady assumed into heaven, pray for us! Pin It

Pope John Paul II Feast

On May 18, 1920 Karol Wojtyla was born in Wadowice, Poland. Fifty-eight years later on October 16, 1978 he was elected the 264th Pope and took the name John Paul II. Pope John Paul II's pontificate was the second longest in history at twenty-seven years, second to Pius IX's thirty-one year reign. He was known as the pilgrim Pope visiting more than 100 countries and is generally acknowledged as the most well traveled world leader ever. Wherever our dearly loved Pope went his heart was in Poland. This jewel of Catholicism and culture has endured great hardship in the last century having been occupied by both Nazi's and Communists for most of the 20th Century. Through all of this unedurable persecution the faithful of Poland remained steadfastly Catholic and when their greatest son became the first Polish Pope they were well rewarded for their unwavering love of God. It is commonly believed that that event marked the fall of communism in Poland, a country at that time only held together by the Catholic Church. Today, as a tribute to our beloved John Paul the Great and the great people of Poland why not have a traditional Polish feast. We are blessed to live near a town with a large Polish community so I have access to several Polish deli's and grocery stores. That proximity to a Polish area isn't really necessary anymore. You can find excellent Polish sausage in most grocery stores and pierogies are readily available in most frozen food sections. However if you want to go traditional and do a nice meal from scratch it really isn't difficult. Polish food is hearty and easy to cook. It's also not for those overly concerned with their carb intake. However, you can always diet tomorrow, that's what Monday is for. Here is a traditional pierogi recipe

Potato and Cheese Filling
1		tablespoon grated onion
2		tablespoons butter
2		cups cold mashed potatoes
1		cup cottage cheese (or more)
		salt and pepper
Pierogi
2 1/2		cups flour
1/2		teaspoon salt
1		egg
2		teaspoons oil
3/4		cup warm water

	Potato and Cheese Filling: Cook the onion in butter until tender.
	Combine it with potatoes and cheese.
	Season to taste with salt and pepper.
	Vary the proportions and ingredients in this recipe to suit your taste.
	Mix the flour with the salt in a deep bowl.
	Add the egg, oil and water to make a medium soft dough.
	Knead on a floured board until the dough is smooth.
	Caution: Too much kneading will toughen the dough.
	Divide the dough into 2 parts.
	Cover and let stand for at least 10 minutes.
	Prepare the filling.
	The filling should be thick enough to hold its shape.
	Roll the dough quite thin on a floured board.
	Cut rounds with a large biscuit cutter, or the open end of a glass.
	Put the round in the palm of your hand.
	Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
	The edges should be free of filling.
	Be sure the edges are sealed well to prevent the filling from running out.
	Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
	COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
	Do not attempt to cook too many at a time.
	Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
	Continue boiling for 3-4 minutes.
	The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
	Pierogies will be ready when they are puffed.
	Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
	Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
	Cover and keep them hot until all are cooked.
	Serve in a large dish without piling or crowding them.
	Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
	REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
	Many prefer reheated pierogies as compared to freshly boiled ones.
	To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them. Another great recipe which would make a nice lunch or light supper. Potatoes Baked with Egg and Cream

2 Tbsp melted butter 3 cups diced cooked potatoes 2 eggs beaten 1 cup sour cream 2 Tbsp of chopped chives salt and pepper to taste Pour the butter into the bottom of a baking dish. Cover the whole bottom of the dish. Add the potatoes to the dish. Mix the eggs and sour cream thoroughly and pour over the potatoes. Add the chives, salt and pepper. Bake in a 350 degree oven for one hour. Serve hot. This recipe doubles and triples nicely for a larger group as is it feeds 4-5 people. Another great dish that is easy to prepare is ... Golabki (Stuffed Cabbage)
Don't let the long ingredient list put you off, you probably have most of them in your pantry.

1 1 cabbage, center core removed
3 lb ground meat (turkey, beef or pork)
2 cups cooked white rice
1 cup chopped onion
1 cup tomato paste
2 cans crushed tomatoes
11/2 cups vegetable stock
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
1/4 cup butter
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15.
Run under cold water and drain.
Cut the thick membrane off back of each leaf.
While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl add eggs.
Add the sauted onions.
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
Mix it all up thoroughly.
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing. Place rolls, seam down into a greased roasting pan. Layer carrots and mushrooms over cabbage.
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
Season with salt and pepper to taste and add bay leaves.
Cover roaster and bake 325 degrees for 2- 2&1/2 hours.
Half way through baking check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Serve with Mashed potatoes!

I leave you with my favorite Pope John Paul II quote.

"Have no fear of moving into the unknown. Simply step out fearlessly knowing that I am with you, therefore no harm can befall you; all is very, very well. Do this in complete faith and confidence."

Have a blessed day.

Pin It

Blarney Biscuits

I ran across these on skiptomylou and thought it was a great idea. They could be used for any feast day really (just change the color of the paper), these were designated for St. Patrick's Day (hence them being Blarney Biscuits). Click picture for recipe, or follow your own recipe and just use the idea.

She also has a great Blarney Stone craft, click here.

Pin It