C'mon spring!

There's still snow here, but I know it can't last forever so this may be a good time to plan my Mary Garden.

Take a break and do something artistic

Our friends at Illuminated Ink have provided the means.  If you're feeling competitive or just want to make a pretty picture, click on the link to print your coloring sheet and see the contest directions.  While you're there, be sure to check out their other wonderful products!

The fundamental role of women in the Church

From the Holy Father's general audience today:

... [T]he first witnesses of the Resurrection are women. This is beautiful, and this is the mission of women, of mothers and women, to give witness to their children and grandchildren that Christ is Risen! Mothers go forward with this witness! 

The Holy Father's Prayer Intentions for April

Liturgy, Source of Life. That the public, prayerful celebration of faith may give life to the faithful.

Mission Churches. That mission churches may be signs and instruments of hope and resurrection.

Good Friday activity for children

I'd like to share this holy week tip from a good friend who is always looking for new ways to bring the congregation of her little domestic church closer to God.

I like to have something "meditative" for my kids to do alone during the hours between noon and 3pm on Good Friday. Last year we did these Stations of the Cross, this year I'm preparing the Sorrowful Mysteries.

You can get your own set here.

40 Meatles Meals: Fideuà

Every so often, a meatless day and a family celebration coincide. This Spanish dish, a cousin of paella, fits the bill nicely. If you don't have a broiler-safe skillet, you may transfer the mixture to a different pan, add the shrimp, and then broil as directed.

Source: Cook's Illustrated July/August 2012
Serves four.

• 3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 3 garlic cloves, minced
• Salt and pepper
• 1½ pounds extra large shrimp (21 to 25 per pound), shells reserved
• 2¾ cups water
• 1 cup vegetable broth
• 1 bay leaf
• 8 ounces thin spaghetti
• 1 onion, chopped fine
• 14½ oz can diced tomatoes, drained and chopped fine
• 1 tsp paprika
• 1 tsp smoked paprika
• ½ tsp anchovy paste
• ¼ cup dry white wine
• 1 tablespoon chopped fresh parsley
• Lemon wedges

Combine 1 tablespoon olive oil, clove garlic, ¼ teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Add shrimp, toss to coat, and chill until ready to use.

Place shrimp shells in a medium bowl with water, broth, and bay leaf. Cover and microwave about 6 minutes until shells have turned pink. Set aside.

Break spaghetti into pieces by rolling it up, half at a time in a clean kitchen towel and snapping the bundle over the edge of the counter at 1-2" intervals. Add to a broiler-safe 12″ skillet, with 2 teaspoons oil and toast over medium-high heat, stirring frequently.until browned to the color of peanut butter and nutty-smelling, 6-10 minutes. Transfer into bowl and wipe out the skillet.

Heat 2 tablespoons oil in skillet over medium-high heat until shimmering. Saute onion together with ¼ tsp salt until onion is softened and brown on the edges, 4-6 minutes. Add tomatoes and cook until mixture is thick, dry, and slightly darkened in color, 4-6 minutes.

Reduce heat to medium, and add remaining garlic, both paprikas, and anchovy paste. Cook about1½ minutes, until fragrant. Add spaghetti to skillet and stir to combine.

Adjust an oven rack so that it’s 5-6" from the broiler element, and heat broiler.

Strain the shrimp broth into the skillet. Add wine, ¼ teaspoon salt, and ½ teaspoon pepper. Increase heat to medium-high and bring to simmer. Cook uncovered until pasta is just tender, 8-10 minutes.

Scatter shrimp in skillet and stir to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of pasta is dry with crisp, browned spots, 5-7 minutes.

Remove from oven and allow to cool, uncovered for 5 minutes. Sprinkle with parsley and serve with lemon wedges and aïoli (below), if desired.

Aïoli
The original recipe called for whisking by hand, but I thought my wrist was going to give out by the end. Make sure to use good-tasting olive oil, since it makes up the bulk of the sauce.

• 1 garlic clove, finely grated
• 2 large egg yloks
• 4 tsp lemon juice
• ¼ tsp salt
• 1/8 tsp sugar
• ground white pepper 
• ¾ cup olive oil

In a blender, combine all ingredients except oil. While running the blender, drizzle in the olive oil through the hole in the lid very slowly, until thick and creamy. Add additional salt and pepper to taste.

40 Meatless Meals: Barley Soup al Verde

For a higher protein version, substitute quinoa for some or all of the barley, adding it as soon as it comes to a boil.

Adapted from The Silver Spoon

Serves two to three.

• 3 T olive oil
• 1 onion, chopped
• 1 fresh sage leaf (or 1 tsp dried)
• 1 cup Savoy cabbage, cut into strips
• 6 cups vegetable stock
• 10 oz frozen spinach
• ¾ pearl barley
• salt and pepper
• 1/3 cup grated Parmesan
• croutons, to serve (I recommend these)

Heat the oil in a large pot or dutch oven. Add the onion and sage and cook over medium heat for 5 minutes. Stir in the cabbage and cook a few minutes more. Add stock and spinach and bring to a boil. Cover and cook on medium heat 15 minutes. Add barley, cover and cook 30 minutes, until tender. Salt and pepper to taste. Serve with cheese and croutons sprinkled on top.

40 Meatless Meals: Potato Gnocchi

The secret to keeping these dumplings light and fluffy is keeping the potatoes dry (by roasting instead of boiling, and spreading them out to cool) and handling them as little as possible (think pie crust).

If you wish to freeze the gnocchi, let dry on baking sheets 1–4 hours at room temperature, then transfer sheets to freezer for 45 minutes before placing the frozen gnocchi in a ziploc or other container. Boil as normal, straight from the freezer.

(Source: Cook's Illustrated Sept/Oct 2011)

Serves two to three as a main dish.

• 2 pounds russet potatoes
• 1 large egg, lightly beaten
• ¾ c plus 1 T all-purpose flour (4 oz by weight)
• 4 tsp salt

Adjust oven rack to middle position and preheat to 450º. Prick potatoes all over and microwave about 10 minutes until slightly softened at ends, flipping halfway through. Place potatoes directly on the oven rack and back until skewer glides easily through, 18-20 minutes.

Peel potatoes while still hot, holding with an oven mitt or towel. Process through a ricer or food mill (do not mash) and spread out onto a cookie sheet to cool for 5 minutes.

Transfer 3 cups (1 lb) warm potatoes to a mixing bowl. Using fork, stir in egg gently until just combined. Sprinkle in flour and 1 tsp salt; gently combine with fork until no pockets of dry flour remain. Press mixture into a ball and knead gently on a lightly floured surface until smooth but slightly sticky, about 1 minute.

Line two rimmed baking sheets with parchment and dust liberally with flour. Cut dough into eighths. On a lightly floured surface, roll each piece into a half-inch rope and slice into ¾" pieces. Holding fork with tines facing down in one hand, press each piece against tines with the thumb of your other hand to create ridges. Transfer formed gnocchi to sheets.

To cook (from fresh or frozen), bring 4 quarts water to boil in a large pot. Add remaining 3 tsps salt. Using the parchment paper, lower the gnocchi into the water one sheet at a time and cook until firm, about 90 seconds (gnocchi will float after about 60 secs). Repeat with remaining sheet of gnocchi. Serve with sauce below, or the pesto or sauce of your choice.

Sauce:

• 3 T butter
• 3 T flour
• ¾ cup vegetable stock, or a combination of stock and white wine
• ¾ cup heavy cream
• 1 tsp dried sage
• 2 oz Swiss cheese, shredded
• salt and white pepper

Cook butter in a medium saucepan until well browned. Whisk in flour until combined. Whisk in the stock and cream and cook until thickened. Add sage and cheese and stir until melted. Add salt and pepper to taste.

40 Meatless Meals: Spring Rolls

For the rolls pictured here, I used Vietnamese (rice) spring roll wrappers. To make this recipe with Thai (wheat) wrappers, omit the soaking step, wet the edge to seal, and deep-fry after assembly.

Makes 20 rolls (four-five servings).

• 1 c. cabbage, thinly sliced
• 1 carrot, grated
• 1/2 can of bean sprouts
• 3 green onions, chopped
• 1/2 c. mushrooms, cut into thin pieces
• (snow peas and shrimp would also be good)
• 2 T. sesame oil
• 2 T. soy sauce
• 2 tsp. lime juice
• garlic, ginger, and cayenne to taste
• 1/3 pkg. Rice or cellophane noodles
• 1 pkg. spring roll wrappers*

Set the rice noodles to soak in a bowl of hot water for 15 minutes, or until soft. Meanwhile, stir fry all other ingredients (except for wrappers) until done. Drain the noodles thoroughly, then assemble as follows:

Set a wrapper to soak in a shallow dish of hot water (make sure it's submerged). When it is soft, remove and let drip dry for a few seconds, then set on a plate and immediately put the next wrapper to soak.

Break off a small handful of noodles and place towards the bottom of the wrapper.

Add about 2T. of vegetables, well drained (I just squeezed them out in my hand).

Fold up the bottom and press to seal, then the sides, then roll up.

Place on waxed paper, making sure they don't touch. At this point, you can eat them as is, or deep fry them in hot (350º) oil for about a minute per side.

Serve with dipping sauces such as Hoisin or sweet and sour.

40 Meatless Meals: Vichyssoise

An oldie, but a goodie. Serve hot or cold, and add a protein-rich side (beans, quinoa, or even something like this) to round out the meal.

• 2 cups finely diced raw potatoes
• 4 tablespoons butter
• 6 leeks, cleaned and cut into 1 inch pieces
• 3 cups vegetable stock
• 1 teaspoon salt
• 1/2 teaspoon freshy ground black pepper
• a dash of nutmeg
• 1½ cups heavy cream

Cover the potatoes in salted water and simmer until just tender.

Melt the butter in a skillet and cook the leeks gently for a few minutes. Add the stock and bring to a boil. Lower the heat and simmer the leeks until tender. Add the potatoes to the leeks and season to taste with salt, pepper and nutmeg. Put this mixture in the blender, half at a time, cover with a towel and blend until smooth. Serve hot, or chill. When ready to serve, stir in cream.