Sunday, April 5, 2015
Friday, April 3, 2015
A simple slow cooker black bean soup pairs well with pumpkin bread for a nutritionally balanced Good Friday meal. I have often frozen the pumpkin bread with excellent results, so this meal can require very little hands on time on this somber day.
Slow Cooker Black Bean Soup (Serves 4-6)
1 lb dried black beans, soaked overnight and drained
7 cups water or vegetable broth
1 lb frozen corn
1 T olive oil
1 onion, minced
2 garlic cloves, minced
1 red bell pepper, diced
1 t cumin
1 t oregano
1 t lime juice
salt and pepper to taste
Plain yogurt and grated cheese for garnish, optional
Combine beans and water in slow cooker and cook for eight hours on low. Right before serving, add corn to crock. In a skillet, sautee remaining onion, garlic, and peppers until tender, then add to crock. Season; garnish before serving, if desired.
Pumpkin bread notes: I usually bake the batter for Smitten Kitchen pumpkin muffins (whole wheat version, with dried cranberries) in a greased loaf pan at 375 for 70 minutes.
Thursday, April 2, 2015
For I received from the Lord what I also delivered to you, that the Lord Jesus on the night when he was betrayed took bread, and when he had given thanks, he broke it, and said, "This is my body which is for you. Do this in remembrance of me." (1 Cor 11, 23-24)
Fray Nicolas Borras, The Last Supper, 1570s
Wednesday, April 1, 2015
Sunday, March 29, 2015
Friday, March 27, 2015
This quick pasta salad is good to have on hand as we approach Holy Week and the comings and goings associated with its additional liturgies. Traditional Broccoli Sunshine Salad becomes a vegetarian meal by swapping bacon/ham for legumes and tossing it with pasta. My family's version of the original salad did not include cheese, but there's no reason why you can't add some.
Broccoli Sunshine Pasta (Serves 6)
1 lb box short pasta
3 cups broccoli florets, cut in spears
1.5 cups cups cooked legumes or canned equivalent (I think kidney beans are prettiest, but anything goes- I used garbanzos in the version pictured)
1/2 cup mayonnaise
2 T minced red onion
1 T poppy seeds
2 T cider vinegar
1 T sugar
1/3 cup dried cranberries
1/3 cup sunflower seeds (optional)
Prepare pasta according to box directions, adding broccoli in last minute of cooking. Meanwhile, in a large bowl, prepare the dressing by combining mayonnaise, onion, poppy seeds, vinegar and sugar. Drain pasta/broccoli mixture, and toss with dressing and beans. Gently fold in dried cranberries and sunflower seeds, if using. Chill before serving.
Tuesday, March 24, 2015
Sunday, March 22, 2015
Friday, March 20, 2015
In my neck of the woods, we tend to get a few 70 degree days toward the end of Lent. Salade Nicoise is a perfect entree for those warmer days. I admit to painting with broad strokes- the traditional tuna, green beans, eggs, potatoes, and olives often find themselves paired with anything that looks good. My family favors a simple dressing of olive oil and lemon juice, but if you want to go all out, here's a recipe for the traditional version. Serve with crusty bread.
Salade Nicoise (serves 4)
1 head Bibb or romaine lettuce
1/2 lb green beans, blanched
1/2 lb new potatoes, boiled and cooled
12 oz can tuna packed in oil, drained
4 hard boiled eggs, quartered
1/2 cup black olives
other seasonal vegetables as desired
Dressing, as desired, in a small jug or pitcher
Arrange ingredients on a bed of lettuce on a large platter. Let each person serve themselves and dress the salad as desired.