Tag Archives: recipe

A Simple Meal for St. Brigid’s Day, February 1st

Posted on January 31, 2013 by | 4 Comments

 Tomorrow is St. Brigid’s Day, so I wanted to share a post I wrote for our neglected real food liturgical year blog. Included is a simple recipe for a seasonal soup to be paired with bread and honey butter. It’s quick, easy, and as St. Brigid’s Day falls on a Friday this year, vegetarian. Enjoy!

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February 1st celebrates the Feast of St. Brigid (c. 451-525), a nun, abbess, and friend of St. Patrick’s in early Christian Ireland. St. Brigid founded the monastery of Kildare where the Book of Kildare, an illuminated Gospel manuscript was created. The art historian in me needs to follow a brief tangent to say that according to 12th century writer, Gerald of Wales, this manuscript was so wondrous that he believed the illuminators were assisted by angels. The Book of Kildare has since been lost but would perhaps have rivaled the Book of Kells in intricacy and beauty.

To celebrate this patron saint of Ireland, I made “St. Brigid’s Oaten Bread” from a recipe I found on the Catholic Cuisine blog. I used 3/4 whole wheat flour and 1/4 spelt flour and it turned out great.

It was so simple to make! We paired the bread with a simple chickpea soup inspired by a recipe in Twelve Months of Monastery Soups by Brother Victor-Antoine d’Avila-Latourrette. I made some substitutions, simplified, and added some seasonal veggies we already had.

Here’s my recipe:

2 cups dried chickpeas (soak them the night before)

1 onion, diced

olive oil

10 cups vegetable broth

chopped spinach

4 garlic cloves, minced

2 turnips, diced (you can substitute potatoes if you like, turnips were just ready in our garden)

seasonings: dried thyme, rosemary, oregano, salt, pepper and 1 bay leaf

Directions: Sauté the onion in olive oil then add the other ingredients. Bring to boil then cook for an hour.

Daniel concocted our favorite supplement to a dinner of soup and bread:honey butter. Just add some honey to some softened butter and bam! It makes a simple meal into a treat.

And we used our green dishes to celebrate this Irish saint! Pray for us, St. Brigid!

If you looking for more resources on how to celebrate St. Brigid’s Day, be sure to check out Sarah O’s recent Little Holydays post all about it!
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The Feast of St. Thomas Aquinas: Recipe for Grilled Pork Chops Lazio Style

Posted on January 27, 2013 by | 5 Comments

January 28th is the feast of St. Thomas Aquinas. This is a post Daniel wrote for our woefully neglected real food liturgical year blog a couple of years ago. This meal was amazing. Reading the writing of St. Thomas had a huge impact on our conversion, so he holds a special place in my heart. Happy Feast!

Thomas was a 13th century Dominican priest and scholar from Aquino, Italy who made gigantic contributions to theology, philosophy, and Academia. For these reasons he was made a Doctor of the Church, a recognition of his importance and the trustworthiness of all of his teachings. Even secular scholars consider him to be one of the most important Western thinkers.  It would be difficult to overstate his genius and holiness. However, towards the end of his life, Christ visited Thomas while he was celebrating Mass. As a reward for all of his work, Christ offered to give him whatever he desired. When asked what he wanted, Thomas replied, “Only you Lord. Only you.” After this, Thomas experienced an ecstasy and saw a vision. He never told anyone what he had seen but he no longer desired to write. When a friend suggested he take up his pen again and finish his books, Thomas replied, “I cannot, because all that I have written seems like straw to me.” That’s probably worth thinking about.

Since St. Thomas was from Aquino, which is in the Lazio region of Italy, I made Costarelle di Maiale alla Laziale (grilled pork chops Lazio style). We also had a bottle of Sangiovese/Chianti, wine from that area.

To make the costarelle di maiale all you need are some pork chops, good olive oil, wine, pepper, salt, and some Italian bread.

1.     Get your grill going. A wood fire is best, especially since the recipe is so simple.

2.     Slice your bread, nice and thick. Dip the chops into the oil, wine, pepper, and salt.

3.     Toss the chops on the grill and place the bread on top to soak up some of the juice.

4.     Flip the chops and place the bread directly on the grill. Be careful, you don’t want the bread to burn or the meat to dry out. Nothing is worse than dry pork. That’s probably in the Summa somewhere.

We ate this with some greens from the garden. I forget what kind. Maybe cauliflower leaves. We also drank the rest of the wine. St. Thomas Aquinas said many brilliant things. Among them was, “Sorrow can be alleviated by good sleep, a bath, and a glass of wine.”

Here’s a prayer of his:

O creator past all telling, you have appointed from the treasures of your wisdom the hierarchies of angels, disposing them in wondrous order above the bright heavens, and have so beautifully set out all parts of the universe.

You we call the true fount of wisdom and the noble origin of all things.
Be pleased to shed on the darkness of mind in which I was born,
The twofold beam of your light and warmth to dispel my ignorance and sin.

You make eloquent the tongues of children.
Then instruct my speech and touch my lips with graciousness.
Make me keen to understand, quick to learn, able to remember;
make me delicate to interpret and ready to speak.

Guide my going in and going forward, lead home my going forth.
You are true God and true man, and live for ever and ever. Amen.
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10 Ways to Avoid the Flu (And Recipe: Immune-Boosting Lemonade Jello)

Posted on January 8, 2013 by | 5 Comments

Did you make New Year’s resolutions about improving your health? I have a treat for you today, a guest post from Chef Karen, Catholic mama to an adorable 8-month-old baby girl, good friend, and certified natural chef. We were childhood friends and got reconnected when we both moved back to our hometown. Enjoy her awesome wisdom about avoiding the flu by strengthening your immune system! – Haley

Hello, Carrots-For-Michaelmas-ites!  I am so excited to be writing this guest post for the lovely Miss Haley! She was so sweet to ask me. Today I’m going to talk about something that is on everyone’s mind this time of year: THE FLU!

Getting the flu is no fun, but watching your babies get the flu is even less fun.  I am all about natural health, so I’m going to give some great tips on how to keep your family’s immune systems rockin’ all through the winter season, so you will just beast past the flu.

Here’s what you can do:

1. Get lots of sunshine!  Contrary to popular belief, the sun is your friend!  While the majority of people in America are vitamin D deficient and supplementing is a good thing to do, it cannot replace good ol’ natural sunshine.  When your skin is exposed to sunshine, it synthesizes vitamin D3 sulfate, which is water soluble and can travel freely through your bloodstream.  The supplemental D3 is not sulfated, and cannot be converted.  Try to get at least 30 minutes of midday sun (no sunscreen!), but don’t burn.  Whenever I am fighting something, a good little baking in the sun always makes me feel better!

2. Supplement Vitamin D3. Vitamin D3 has been shown in numerous studies to be one of the most important factors in combating the flu and colds.  For those days when you just can’t get in the time in the sun, a liquid vitamin D3 supplement is a must.  Current research is saying up to 8,000 IU a day may be needed for adults, but you really need to monitor your blood serum levels to know, because everyone is different.  I usually take about 5,000 IU if I have gotten sun that day, 7,000 if I haven’t, and 10,000 if I feel a cold coming on.

3. Up your Vitamin C.  The ideal source of vitamin C would be pure vitamin C powder, but that is pretty sour and most people don’t have it on hand.  While Emergen-C has a lot of sugar in it, it has definitely been effective in my experience in staving off colds!  You can also make fresh squeezed lemonade, warm lemon water, and nourishing healthy lemonade jello (see recipe below)!

4. Keep your hands away from your nose and eyes.  I know most people are paranoid about drinking after a sick person, but chances are, you’ll more likely catch the flu if you’ve been rubbing your eyes a lot after being around sick people!  Think about it – if you ingest something (bacteria, etc.), it has to go all the way through your stomach and all the acids and gut flora.  What is the likelihood it would survive all that?  However, your nose and eyes give almost free access to your system.  So, wash your hands frequently, and keep them away from your face!

5. Up the probiotics.  If you don’t take probiotics normally, DO!  They have been shown to be extremely necessary for proper immune function, and since most of us aren’t eating tons of fermented foods all the time (although that would be great too!), you definitely want to supplement.  If you are getting sick or around sick people, you should be able to double your dosage short-term, as long as it doesn’t bother your stomach.  If you are up for it, fermented foods (preferably homemade) are an awesome way to get more good gut flora naturally  - sauerkraut (Bubbi’s makes a live version), pickles, kombucha, kefir, yogurt, etc.

6. Eat fresh bone broth.  Turns out, there is science behind the old remedy of a bowl of chicken noodle soup!  Although I don’t recommend the processed, gluten-filled store-bought stuff, making your own bone broth at home is a super easy, cheap, and EXCELLENT option.  Simmering the bones pulls out all of those beneficial minerals like calcium, magnesium, and phosphorus, plus bone marrow, healthy fats, and gelatin.  Gelatin is extremely nourishing and also healing for your gut, which affects your overall health tremendously.  Using lots of homemade bone broth to cook with during flu season, or just drinking a big steaming mug of it, will definitely help to keep you on the path of health.

Oscillococcinum.  Did you get that?  Yeah, I don’t blame you.  Oscillococcinum is a homeopathic remedy that has gotten lots of recognition for its effectiveness in warding off and shortening the length of the flu.  It is most effective if taken when you first notice any signs of flu-like symptoms – it has worked for me many a time!  You can even find it at drugstores like Walgreens.

Get plenty of rest.  I know, I’m being kind of hypocritical with this one.  Having an 8-month-old who likes to wake up at least every hour at night doesn’t exactly make the ideal situation for adequate sleep.  But, do what you can to optimize your sleep – take a magnesium supplement, like Natural Calm, before bed, drink chamomile tea, take time to unwind.  Rest when you can!

Manage your stress levels.  This can also be much easier said than done, but make a concerted effort to keep your stress levels low.  Get some sort of exercise every day, go out in the sun, play a fun game, listen to some chill music – whatever works for you!

Last, but certainly not least, Eat a healthy diet.  This means whole foods, nothing processed, and NO SUGAR, including sugary fruits!  Eat lots of organic meats, veggies, especially green leafy ones like kale and spinach, sweet potatoes, and coconut oil.  Lots of coconut oil (anti-microbial, anti-bacterial, anti-fungal, and immune boosting).

There you have it, folks!  If you incorporate all, or at least most, of these tips, you should be able to breeze through this flu season without fear. And now, for that recipe I promised…

Immune-Boosting Lemonade Jello

Ingredients:

  • 2 lemons, juiced
  • 1 lime, juiced
  • 1 Tablespoon Great Lakes Kosher Gelatin
  • ¼ cup cold water
  • ¼ cup water near boiling
  • 1 cup cold water
  • 25-30 drops liquid stevia

Directions:

  1. In a bowl or large mason jar, whisk gelatin powder into ¼ cup cold water.
  2. Once well incorporated and beginning to thicken, add hot water and whisk until gelatin powder is all dissolved.
  3. Add additional 1 cup of cold water and stir.
  4. Stir in lemon and lime juice and add stevia to taste. Be sure to do this at the end, so the hot water doesn’t destroy all of the vitamin C, which is heat-sensitive.
  5. Pour into an 8×8 glass baking dish, or any other dish (will take longer to solidify if the dish is deeper).
  6. Place in refrigerator for at least 2 hours, or until set.
  7. Enjoy the immune-boosting properties AND delicious taste of your lemonade jello!

Disclaimer: These tips are not designed to replace the advice of your physician. 

Come visit my blog for lots of yummy real food recipes, including gluten-free and grain-free, tips for living a more natural, chemical-free life, and lots of crazy stories from my life as a health nut Therapeutic-Chef-turned-mama!  I am committed to making healthy, nourishing food without ever sacrificing flavor, because ain’t nobody got time for that.  If you want more personalized help on your path to a better you, I also offer services such as Whole Food Lifestyle Coaching, cooking lessons, pantry makeovers, guided shopping trips, consultations, and even long-distance cooking lessons via Skype.  Come on over and say hi! – Chef Karen

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The Feast of St. Andrew, Nov. 30th

Posted on November 29, 2012 by | 3 Comments

Tomorrow is the Feast of St. Andrew. Daniel whipped up this fabulous meal of Tahini Tilapia for our celebration of St. Andrew (a fisherman)  a couple of years ago and it’s still a staple at our house. And since November 30th is on a Friday this year, how handy that it’s fish for us Catholics, right?

The following is drawn from a post on Feast!, our woefully neglected Christian Year blog, that my husband Daniel posted in 2010. I’m more than a little embarrassed at how bad our photography was back then but…here ’tis:

Fisherman, brother of Simon Peter, friend and apostle of Christ, evangelist, and martyr. Andrew was first a disciple of John the Baptist and, according to John the Evangelist, was the first disciple called by Christ. After Christ’s death, resurrection, and ascension, St. Andrew went out to preach the Gospel. He travelled as far north as the Black Sea (which is why he is patron saint of Russia and the Ukraine) but was finally martyred in Achaea, Greece.  Ancient sources say Andrew was bound, not nailed, to a cross.  Iconography from the middle ages shows his cross to be raised in the shape of an X, hence the familiar “St. Andrew’s Cross” on the Scottish flag.

For today’s feast we made fish in remembrance of St. Andrew’s first profession. I don’t know exactly what kind of fish Andrew would have caught. But I read that tilapia are still caught in the Sea of Galilee and they’re an easy fish to find at the grocery store so we went with that. Then I found this Middle Eastern recipe for fish with tahini sauce and adjusted the proportions. Here are the ingredients for the sauce:

We also had couscous and sautéed greens from our garden. Spinach, kohlrabi, Swiss chard, and parsley.

Here’s the final product.

O glorious St. Andrew, you were the first to recognize and follow the Lamb of God. With your friend, St. John, you remained with Jesus for that first day, for your entire life, and now throughout eternity. As you led your brother, St. Peter, to Christ and many others after him, draw us also to Him. Teach us to lead others to Christ solely out of love for Him and dedication in His service. Help us to learn the lesson of the Cross and to carry our daily crosses without complaint so that they may carry us to Jesus. Amen.

Has your family ever celebrated St. Andrew’s Day? 
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Gluten-Free Real Baked Potato Soup with Sausage and Swiss Chard

Posted on November 27, 2012 by | 10 Comments

If you’ve been here awhile, you know that I don’t post recipes very often. It’s mostly because my husband is the real culinary genius in our home and he never cooks with recipes because he’s brilliant and creative and handsome and wonderful. I am not skilled like him but I am slowly learning that I don’t have to follow every recipe exactly and since our 3-year-old is severely allergic to gluten, I’m becoming a bit of a wiz at gluten-free substitutions.

Yesterday I created something more than a little bit awesome inspired by a recipe my friend Kaitlin gave me. It became by far the best Baked Potato Soup I’ve ever had. Because I hate going to the grocery store, I substituted things we had already such as sausage instead of bacon and added some Swiss Chard which is going hog wild in our garden right now. I also used arrowroot instead of wheat flour as a thickener to make it gluten-free. And after some cries for the recipe on Instagram yesterday, I decided to share it with you. Here’s what makes it fabulously delicious and awesome: the potatoes are actually baked instead of boiled, delicious greens give an extra boost of goodness, and all your gluten-intolerant/allergic/celiac friends will adore you for it. It’s slightly reminiscent of the Zuppa Toscana they serve at Olive Garden but with a baked potato twist.

Gluten-Free Real Baked Potato Soup with Sausage and Swiss Chard

Ingredients:

7 medium baking Potatoes

5 green onions (chopped)

1 medium onion (diced)

10 TBSP butter

1/3 cup Arrowroot Flour (You can find it at many grocery stores and definitely at Whole Foods or health food stores. I always buy this kind.) If you don’t want to make the recipe GF, you can use 2/3 cup wheat flour. 

4 cups of milk

3 1/2 cups chicken broth

3 heaping spoonfuls of cream cheese (optional)

1/2 lb sausage

1 bunch Swiss Chard or Kale chopped (just the leaves, not the ribs)

Salt/Pepper to taste

Step 1: (You can do this step the day before you want to make your soup. If you’re unorganized like me, you can do it right before you get ready to make the soup.) Bake those potatoes. Wash them well and scrub them. Rub a little olive oil, salt, and pepper on them, add holes with a fork,  and bake in the oven at 425 degrees until done (mine were done after 55ish minutes). They should be nice and soft inside when you check them with a fork. Let them cool. When cooled, cut them into cubes. Leave that potato skin on because it’s delicious. If potato skins gross you out, then you can remove them but that would add a whole extra step so….you decide :)

Step 2: In the meantime, you can chop up the green onions and onion. (You can also go ahead and chop the Swiss Chard, but we won’t be using it til later). When your potatoes are good to go, melt the butter in your soup pot. Yes, it’s a lot of butter. But butter’s a good fat. You might be able to decrease the amount of butter from 10 TBSPs to 8 TSPS or less if it bothers you but then your soup will be second-rate. Just kidding. Not really. When your butter has melted, add your chopped green onions and onion and saute until the onion is translucent. Add 1/4 to 1/3 cup Arrowroot. The butter and arrowroot flour will make a paste that will thicken as it cooks.

Step 3: Toss in your cubes of potato and mix with the butter/onion/arrowroot. Add 4 cups milk and 3.5 cups chicken broth. We had 1/4 of a container of cream cheese left, so I added that as well but it’s not a necessity. You could add a little sour cream or plain yogurt instead. Stir frequently as the soup simmers and thickens.

Step 4: While it’s simmering, brown the sausage. I used local pork breakfast sausage seasoned with sage. It was sooo good. You could use more than 1/2 lb because sausage is awesome. I just used 1/2 lb because it’s all we had. When the sausage is browned, add it to the soup pot but DON’T toss the grease in the pan because we’re going to use it to cook the greens. Add your bunch of swiss chard or kale to the pan you browned the sausage in and saute. I covered my pan so that it could steam a little bit, too. When it’s nice and soft and wilted, add the swiss chard to the soup pot.

Step 5: Sample your soup and add salt and pepper to taste. Because the potatoes were salted when baked and the sausage is salty, I found that it didn’t need much. I had planned to grate cheese on top but the soup was perfect just how it was. The longer the soup simmers the thicker it will get. If you think it’s getting too thick you can add more milk or broth.

Enjoy!

Love,

Haley

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Soul Cakes! (Gluten-Free)

Posted on November 2, 2012 by | 6 Comments

Making Soul Cakes during Hallowtide (All Hallows Eve, All Saints Day, and All Souls Day) has become a little tradition at our house. Now that we know that our three-year-old is severely allergic to gluten, we’re having to try some new recipes. I wanted to share this one with you just in time for All Souls tomorrow.

As a kind of early version of Trick-or-Treating, folks would go door-to-door and ask for Soul Cakes in exchange for saying prayers for the dead. I really love the way Hallowtide puts death in context. We remember our dead, we say prayers for the souls in Purgatory, we celebrate the lives of the saints, and we remember that Christ has ultimately conquered death. It’s power was broken by the power of the Cross. Especially in our culture that seeks to avoid the topic of death, I think observing Hallowtide is really important.

So, make yo’self some Soul Cakes and celebrate!  This morning at Mass we sat behind some adorable children dressed up as St. Elizabeth of Hungary and St. George. Someday I will be organized enough to make my kiddos fun saints costumes. Until then, baked goods will have to suffice.

I was inspired by this recipe. I used less sugar, tinkered with the spices, and used GF baking mix instead of all-purpose flour. They turned out delicious, although a bit crumbly (as GF stuff always does).

Gluten-Free Soul Cakes

Ingredients:

Raisins: 1/2 cup (plus some to decorate top)

Butter: (softened) 3/4 cup

Sugar: 2/3 cup

Eggs: 3 yolks

Gluten-Free Baking Mix: 1 3/4 cup

Nutmeg: 1/2 TSP

Cinnamon: 1 1/2 TSP

Cloves: 1/2 TSP

Milk: 1/2 cup

Preheat oven to 375. Grease muffin tin (I used butter). Cream the softened butter with the sugar. Add egg yolks and mix. Combine with GF baking mix, nutmeg, cinnamon, cloves, milk, and raisins. Fill muffin tins 2/3 of the way up with mixture. Add raisins on top in the shape of a cross. Bake for 15 minutes (longer if your muffin tin is for larger muffins, mine is for smallish ones). Check to see if your Soul Cakes are done by seeing if a knife comes out clean. And carefully remove them from muffin tin (I used a spoon to separate the edges from the muffin tin and only one of them ended up impossibly crumbly, so success!).

It’s such an easy recipe that my 3-year-old was able to help with everything except separating the egg yolks from the whites. And he LOVED adding the cross-shaped raisins on top. In fact, at this very minute he is in bed singing to himself: “Soul a’soul, a’soul cake. Please good missus a soul cake…”
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How to Gift Friends with Meals

Posted on August 30, 2012 by | 2 Comments
I love this post by my dear friend Katherine full of wonderful tips for bringing the gift of food to friends in need of a home-cooked meal. Enjoy! – Haley
I’ve been on the receiving end thrice recently: of a lasagna brought by a friend when I was laid low with morning sickness; of a half-dozen hearty Southern meals at my grandfather-in-law’s funeral; of a fill-the-freezer campaign by my parents on their last visit, in preparation for my large and unwieldy autumn.

And it means a lot, I can tell you. The lasagna sustained me through days when I was too sick to my stomach thinking about lunch on my way out the door to work, and gave us a reprieve from Trader Joe’s pre-prepared meals. The community’s generosity at my husband’s grandfather’s funeral gave the family more time to watch old home movies, catch up with one another, and mourn. And my parents’ stockpile, crammed with grilled chicken breasts and meatloaf, reminds me there is never an excuse to eat ice cream for dinner this pregnancy.

Of course, we’ve done the same, mostly for members of our growth group, who produce almost exclusively blond cherubic babies at top speed. Along the way, I’ve experimented and developed some guidelines for gifting friends with meals.

My favorite go-to recipe for these kinds of meals is Love and Olive Oil’s Vegan Refried Bean Soup. Because it’s vegan, it already heads off a lot of eating restrictions, and has served us well with vegetarian families and for kids who can’t have dairy. If the family in question is adventurous, dress it up with whatever vegetables you have in the garden and up the spices (don’t go too overboard on spicy, though, as breastmilk sometimes carries that hotness). Include jars or baggies of fixins. You could even add a little ground sausage or some chicken to up the protein for the new mama. If the timing of delivery is an issue, you can freeze the whole batch of soup before drop-off.

Side dishes can be as easy as a store-bought loaf of bread or a quick batch of cornbread. Also be sure to include some fresh fruits and vegetables, delivery permitting. Once, I even enclosed a beer for the dad and an Izzy soda for the mom, which did not go unappreciated.

Finally, I’m a young cook, and I kind of want to show off; you might, too. After all, people are going to eat your cooking without you being there to defend it or explain your choices, so why not cook something sure to impress? I’d recommend you don’t. A few pointers:

  • Stick with simple recipes you know will turn out well and that people will like.
  • Flexibility in serving is important. In addition to soup and chili, lasagna is an eternal favorite, since it can easily be frozen, portioned, reheated, etc.
  • Emphasize ease-of-disposal in your packaging. I don’t use plastic often to keep my food at home, but when I pack a meal for others, I try to go with recyclable Tupperware, plastic bags and small jars that don’t have to be returned. It’s one less thing for the new parents to have to keep track of in the overwhelming first days with baby.

Other resources:

  • The New Baby Taco Box on the Kitchn (and browse around for many other helpful discussions on the site).
  • MealBaby, a free tool for organizing meal deliveries in one location. Log-in required, but then you can use the same account to manage meals for every pregnant mama and sick or grieving family in your community.

Katherine Bowers blogs about her adventures with an outdoorsy husband and bouncy dog at shouting hallelujah and as a librarian-type at The Cardigan Librarian.
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