Catholic Cuisine--recipes (and some art)

I've got a new Catholic Cuisine widget on my sidebar, under the Lenten Resources button. Check it out for some great recipes based on the liturgical seasons.

I love the idea of using food, something we all need every day, to express our heritage, faith and love. Our faith should be something that surrounds us and is a part of all we do.

The picture above, by the way, is a painting by Tajalf Sparnaay, a Dutch artist who specializes in hyper-realism.  This painting is entitled "Stew" and reminds me of the corned beef many of us eat on St. Patrick's Day. It is much larger than life and he leaves no detail unpainted.

Great Depression Cooking - Tomato Sauce

This is 96 year old Clara's last Depression Cooking video. In it she shows us how to make her family's tomato sauce recipe--just in time for Christmas!

Crockpot Yogurt

• 8 C  milk (I used fat free) (Pasteurized is ok but NOT ultra-pasteurized)
• 1/2 C plain yogurt with live cultures
• 1/2 C of powdered milk
• vanilla
• 4 T. honey

1. Put 8 C milk in crockpot on low for 2.5 hours.  
2. Unplug crockpot.  Let milk sit for 3 hours. 
3. Scoop 2 cups of the warm milk into a small bowl and add: the live active-culture yogurt, powdered milk, vanilla and honey.  
4. Wisk together and pour into crockpot.  Stir. 
5. Put lid on crockpot and cover with a heavy bath towel to insulate. Let sit for 8 hours. 
6. Save 1/2 C for the next batch.
7. Blend in fruit to taste. 

This recipe is from here:

I added the powdered milk, vanilla and honey instead of the fruit called for at the suggestion of a commenter who said the fruit (and maybe the fat free milk) made it harder to solidify.  They suggested adding plain gelatin instead of the powdered milk, but I didn't have that on hand.  Save 1/2 cup to use in starting the next batch.

The consistency is great and I like the flavor.  Fruit can be added per serving.  I had it this morning over frozen berries.  My dh eats a lot of yogurt--so much that I can't keep enough in the house.  Hopefully this will help!

Blog Highlight--Budget Bytes

I've discovered a great blog--Budget Bytes.  They post great, inexpensive recipes *and* the cost per recipe and per serving.

I think this is a great idea!  Not all of us have the money to go out and buy expensive ingredients and few of us want to eat the same thing every day.  Budget Bytes wants to prevent both.

It has a section on stocking your kitchen.  This section is very basic and limited, which, when cooking on a budget, is nice to see.  Each item, from individual types of spices, to plastic storage containers, is listed by category and by price.

The website recommends portioning out your recipes to avoid overeating and further stretch your budget.  They have a variety of recipes including desserts and drinks.

Stop by and take a look.

Happy cooking!

Addictive Bean Curry

This bean curry really is addictive, and not too hot.  Here is the original recipe.

    1 tablespoon oil
    1 teaspoon mustard seeds
    1 teaspoon cumin seeds
    1 large onion, chopped
    1 tablespoon grated/chopped gingerroot
    2 cloves garlic, chopped
    1 large (28 oz) can diced tomatoes
    2 cans (19 oz each) kidney beans (or mixed beans or other beans)
    1 teaspoon (or more!) curry paste
    salt to taste

Here's what I did.

Prepare kidney beans by the 90 Minute no-soak bean method.  After they are finished baking in the oven (there was still  liquid in my cast iron pan) I added the can of diced tomatoes with garlic, a generous squirt of brown mustard in place of the mustard seeds, lots of garlic and onion powder (I didn't have an onion on hand), ginger powder, a small amount of the curry paste (you can obviously add more if you like), some mild curry powder, and salt.  I omitted the oil.

I put it back in the oven for about 20-30 more minutes (again, making sure I had lots of liquid in the pan).

It would be great alone, over rice, noodles or steamed broccoli, or with pita bread.

Great if you are going meatless for the Nativity Fast.

The Poor Man's Meal--Depression Cooking

I tried one of Clair's Depression Cooking recipes today--The Poor Man's Meal.  I knew as soon as I saw this, that my husband would love it because it would remind him of meals he and I have been making for over 25 years.

I cut up red potatoes, and hot dogs, added salt, pepper and some stir fry veggies, and fried them with olive oil Pam in a the cast iron frying pan my late mother-in-law gave us when we were first married.

Bon Appetit!

More Turquiose

I wanted to show you some of the beautiful blue eggs that were given to us by a friend from her wonderful chickens.   We actually spent Sunday afternoon at her house blowing the eggs out of the shells and then enjoying omelets!

I haven't decided what, if anything, I'm going to do with these eggs, aside from enjoying their beauty.

I am thinking of basing my guest room's color scheme on them.  (See post below about the House of Turquoise.)

Easter Bread

This is the Easter Bread I make every year.  This year, I used a Challah bread recipe, with added currents and oats.  Divide into thirds, braid and tuck in raw, dyed eggs.  Bake.

Chocolate Peeps

It's about time.

Just sayin'.

Koshary--Egyptian Rice and Lentils

I made this dish last night and it was surprisingly good. The original recipe came from Extending the Table...A World Community Cookbook put out by the Mennonite Central Committee to foster a connection with a wide variety of world cultures and bring the world together through cooking.  There are recipes in the book from all over the world from Ireland to Iraq, from Hungary to Haiti.  I love using this book during Lent as a way to connect with the simpler and often healthier ways of eating around the world.

The cookbook says that Koshary is sold in the streets of Egypt and is popular among Coptic Christians during Lent.

Here is the recipe as I made it last night.  The original calls for the lentils and rice mixture to be put on top of macaroni.

1 small can tomato paste
3 c. crushed tomatoes
3/4 C chopped celery with leaves
1 1/4 C lentils
3C boiling water
2T. olive oil

To taste:

garlic powder

salt

cumin

tomato salsa

chopped green onions

Heat oil in cast iron or other heavy frying pan.
Fry lentils in hot oil for 5 minutes.
Carefully add boiling water and stir.
Heat on medium for 10 minutes
Stir in celery, tomato paste, crushed tomatoes and spices.
Cook for 10 more minutes to blend flavors.
Serve over cooked brown rice.

Red Bean Chili

I made chili last night and in spite of its lack of meat, it was pronounced a success by my dh.  Here are the ingredients--most in estimated amounts. 

1 pound of dry red beans, cooked using the 90 minute no soak method.
1 can italian stewed tomatoes
1 can crushed tomatoes
2 onions, chopped
2 carrots, grated
1/4 cup brewed Yogi Sweet Mexican Chili Tea

To taste: 
     tomato juice
     worcestershire sauce
     soy sauce
     salt
     garlic powder
     cumin
     oregano
     chili powder
     peanuts (to substitute for the cashews the recipe called for)

Top with plain yogurt or sour cream

Coffee Chicken

A forum friend posted this recipe on Facebook and I knew, with dh's love of coffee, that I had to try it!

Coffee Chicken

2-3 pounds chicken
2 TBS instant coffee grains
1 TBS ginger
1-2 TBS olive oil
1 ¼ tsp allspice
½ tsp salt

Blend coffee, ginger, olive oil, allspice, and salt. Coat chicken with blend. Grill, broil, or cook in hot skillet until done inside.

Note: I didn't have allspice in the house, so I substituted, cinnamon, nutmeg, cloves, and pepper in estimated amounts.

I also used 2 boneless, skinless chicken breasts and cooked them in a 350 degree oven for 30 minutes served with rice and Italian green beans.

Very highly recommended!

Korean Sweet Potatoes

I'm in love with Korean sweet potatoes.  Unlike the more easily found variety, they are a bit redder on the outside, decidedly more yellow on the inside, and, imo, sweeter and creamier.  I'm definitely going to get more of these!

Easter Baking (cross posted in World of Mothers)

A while ago, I posted a bread recipe from Artisan Bread in Five Minutes a Day. Today, I discovered that the same site has a recipe for Hot Cross Buns!! I've never made them, and for some reason, even though my son has grown up and moved out, I've become inspired to try them this year.

The Artisan Bread site says to start with Brioche Dough and add the following:

2 teaspoons ground cinnamon

1 teaspoon freshly ground nutmeg

1/2 teaspoon all-spice

1 cup currants

2 teaspoons orange zest.

Make sure it is chilled enough to handle easily. Break off a 1 lb., grapefruit sized piece of dough, and cut into 8 equal sized balls. Make a cross on each. (There are various ways to do this--I think cutting into the bun with a knife is the easiest.

Bake for 20 minutes, remove, and brush with honey. Pipe icing on top of each bun in the form of a cross.

The Artisan Bread site has more complex directions and other variations that you will want to check out.

Something else I tend to forget, is that Hot Cross Buns are apparently a Good Friday tradition in some places.

On Holy Saturday, I usually make a large amount of bread dough, divide into thirds, braid, and tuck in RAW, COLORED eggs equidistantly around the wreath. Bake, and the eggs will cook and make a beautiful Easter Wreath. Lay on a round tray lined with Easter Grass and decorate as you like.

Happy Easter Baking!!!

Good Bread, Good Blog

I've added a new blog to my sidebar under "Other. " The blog is Alexandra's Kitchen. Alexandra has a wonderful recipe for Artisan Bread in Five Minutes a Day. I must warn you that it does take a bit more time than that, but it is a great, crusty, knead-free bread.

Once you make the starter, with yeast, water, salt and flour, you can keep it in the fridge and use some each day for baking. It is a great way to use your pizza stone, if you have one. If not, you don't have to use it.

You can sit the dough out for the required 40 minutes while you prepare dinner and heat the oven.

Great for those dark, February evenings.

Note: The recipe itself comes from Jeff Hertzberg and Zoë François' book called Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. Check out their website, www.artisanbreadinfive.com.

Lentil Soup

I have had a request for my lentil soup recipe. I decided to publish three that I have. The first two are from Fix It and Forget It Recipes For Entertaining. The last one is from Molly Katzen's Moosewood Cookbook.






Russian Red Lentil Soup

1 T. oil
1 Lg. onion, chopped
3 cloves garlic, minced
1/2 C. diced, dried apricots
1 1/2 C. dried, red lentils
1/2 t. cumin
1/2 t. dried thyme
3 C. water
2 14.5 oz. cans chicken or vegetable broth
1 14.5 oz can diced tomatoes
1 T. honey
1/2 t. coarsely ground black pepper
2 T. chopped fresh mint
1 1/2 C. plain yogurt

1. Combine all ingredients except mint & yogurt in slow cooker
2. Cover. Heat on high until soup starts to simmer.
3. Add mint & dollop of yogurt to each bowl of soup.


Lentil Soup

4 C. hot water
1 14.5 oz. can tomatoes
1/4 C. tomato juice
3 medium potatoes, peeled & diced
3 carrots, thinly sliced
1 onion, chopped
1 rib celery, sliced
1 C. dry lentils
2 garlic cloves, minced
2 bay leaves
4 t. curry powder
1 1/2 t. salt
sour cream

1. Combine all ingredients except sour cream in slow cooker.
2. Cover. Cook on low 8 hours.
3. Serve w/ sour cream on top of individual servings and crusty bread.

Lentil Soup..."gentle"

Begin this soup in the morning. It should simmer all day.

I. Simmer, covered, 3-4 hours

3 C. raw lentils, rinsed
7 C. water or stock
2 t. salt

II. Steam, or saute in butter. Add to lentils after they've simmered 3-4 hours.

2 t. minced garlic
1 C. chopped onion
1 C. minced celery
1 C. chopped carrots

III. Add to soup about 30 minutes before serving. (Optional: fine herbs, such as thyme or oregano or basil.)

lots of black pepper
1 1/2 C. chopped, fresh tomatoes
2 T. dry red wine (I use balsamic vinegar)
2 T. lemon juice
1 1/2 T. molasses or brown sugar
1 T. wine vinegar

Sprinkle extra vinegar and and freshly chopped scallions onto each serving.

It Really Works!

Thirty years ago, a lady my husband worked with at a marina in Southern Maryland, told him a secret to avoid crying while chopping onions: Keep your mouth closed. Breathe through your nose. Do not talk. Do not open your mouth.

The trick is to remember this before you start chopping the onion!

But, it does work.

Oh Where, Oh Where Has The Curry Powder Gone?

Oh where, oh where can it be?

I have searched Gettysburg today and no one sells curry powder in containers bigger than an inch high and *that* one was over $4.

Ridiculous.

I want one a LOT bigger than that, and for less than $4!

As my grandmother used to say: "People don't know what to charge for things anymore."

Maybe we should all be hording curry powder as future currency.

God says eat your veggies!

Some "food for thought" from today's first reading:

Please test your servants for ten days.
Give us vegetables to eat and water to drink.

Then see how we look in comparison with the other young men who eat from the royal table.

After ten days they looked healthier and better fed
than any of the young men who ate from the royal table.

~From Daniel Chapter 1

Today, this is often called a "detoxification diet" and is thought to be a way to rid the body of unhealthy toxins taken in by our gluttonous lifestyle.