February - Dining Daily with the Saints
Dining Daily with the Saints
Three Hundred and Sixty-Six Recipes for
Three Hundred and Sixty-Six Feasts
Dining Daily with the Saints: Introduction
February
February 1st
Blessed Benedict Daswa
Married layman in the diocese of Tzaneen, South Africa. Member of the Lemba tribe, called “Black Jews” because they followed Jewish laws and traditions. Converted to Catholicism in 1963 and became very active in the Church. Teacher, catechist, and worked with local youth; he combined all these works by checking on students who missed class, and helping their families when the money ran low. Helped build the first Catholic church in his area. Principal of his school, popular local leader, and advisor to area civil authorities.
When his village was beset by a series of strong storms in late January 1990, the elders decided it was due to magic, and demanded a tax from all the residents to pay for a magician to counter them; Benedict said storms were a natural phenomenon, and he wasn’t paying anything to support anti–Christian superstition. Murdered by a mob for refusing to support the witchcraft plan.
Here is a recipe for Ugali Na Maharage Ya Nazi to honor his life:
INGREDIENTS
Ugali
1 l water
300 g maize flour use grade A
Maharage
500 g kidney beans rinsed and drained canned beans
5 tbsp vegetable oil
2 onions
2 tomatoes
1 large carrot
250 ml coconut milk
salt
INSTRUCTIONS
Ugali (make in parallel to Maharage)
In a pot, warm the water on high heat for about 3 minutes. Do not boil.
Add half of the flour and stir it in with a wooden spoon. Continue to stir until it thickens and becomes porridge. It should be bubbling.
Once you’ve reached this consistency, cover the pot and leave it to cook for 4 minutes on medium heat.
Take the pot off the heat and add the rest of the flour. Stir it in with the wooden spoon (you can do this in portions). As you mix in the rest of the flour it will become harder, almost like play dough, continue to mold it until all the flour is mixed in, and mash all the lumps.
Spread it flat at the bottom of the pot as much as possible, cover, and put it back on the fire on medium heat
After 4 minutes, open the pot and turn the mixture on the other side. Cover and put back on the heat. Repeat this step twice.
Mold it in the middle of the pot into a nice round shape, and place on a serving dish.
Maharage (make in parallel to Ugali)
Dice the tomatoes, carrot, and onions
In a pan, heat the oil over medium heat, add the onion, and stir.
When the onions begin to become light brown, add the tomatoes. Stir and mash them in.
Once the tomatoes soften, add the carrots, stir and let them cook for 2 minutes, then add the beans and salt to taste, and stir.
Add the coconut milk and stir. Reduce the heat to low and allow simmering for 3 minutes, stirring it occasionally to prevent the mixture from sticking to the bottom.
February 2nd
Saint Cornelius the Centurion
Centurion of the Roman cohort stationed at Caesarea, Palestine in the early 1st century. A Roman pagan, he received the Holy Spirit while listening to the preaching of Saint Peter the Apostle; he sent for Peter who baptized the entire family. He was the first known Gentile convert to Christianity, and the baptism of his whole household points to the first century use of infant baptism. First bishop of Caesarea.
Here is a recipe for Double Abomination Bacon Cheese Ball to honor the conversion of the Gentiles.
INGREDIENTS
8 ounces cream cheese, softened
1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup crumbled bacon (roughly 5-6 cooked slices)
Fancy butter crackers, for serving
INSTRUCTIONS
In a large mixing bowl, beat together the cream cheese, cheddar cheese, onion powder, garlic powder, and salt.
Form the mixture into a ball and wrap it in plastic wrap.
Refrigerate for at least 4 hours or overnight.
In a small bowl, add the bacon. Unwrap the cheese ball and roll into the bacon until completely covered.
Refrigerate until ready to serve on crackers.
For easier spreading, remove from the refrigerator 30 minutes before serving.
February 3rd
Blessed Iustus Takayama Ukon
Born to a family of wealthy landowners in feudal Japan. After learning of Christianity from Jesuit missionaries, he converted at age 12. Married, layman, and a samurai. When Shogun Toyotomi Hideyoshi banned Christianity, Takayama refused to give up his faith, lost all his lands, assets, rank, and power, and was exiled to the Philippines in 1614 when all Christians were ordered deported. Takayama chose his faith over his career, his position, and his wealth. Though he died of natural causes, because he contracted the fatal illness due to choosing his faith over the world, he is considered a martyr.
Here is a recipe for Samurai Scallops to honor his sacrifice:
INGREDIENTS
2 green onions, minced
2 tbsp finely grated fresh ginger
2 garlic cloves, minced
2 tbsp minced fresh cilantro
2 tbsp seasoned rice vinegar
2 tbsp toasted sesame oil
2 tbsp soy sauce
3 tbsp canola oil
1 tbsp fresh lime juice
12 whole sea scallops (26-30 count; that’s 26-30 to a pound) or 6 (13-15 count) sea scallops cut in half like 2 half-moons
Salt
Freshly ground black pepper
1/2 cup sesame seeds
INSTRUCTIONS
In a small bowl, add green onions, ginger, garlic, cilantro, rice vinegar, sesame oil, soy sauce, 2 tbsp of canola oil, and lime juice. Whisk ingredients together. Reserve.
Remove the tough muscle from the side of each scallop if this has not already been done. Do not rinse scallops — their natural juices will help the sesame seeds stick. Season with salt and pepper.
Place sesame seeds on a plate. Pat down the top and bottom sides of each scallop in sesame seeds. Reserve on a plate.
On a sauté pan, over medium-high heat, add remaining tbsp canola oil. When oil is hot, add scallops, placing them sesame-crusted-side down. Sear for approximately 1-1/2 minutes, or until the sesame seeds on the bottom turn golden brown. To help maintain the bond between the seeds and the pan, avoid moving the pan. Turn and sear on the other sesame-crusted side for 1 minute.
To assemble, line up Asian-style soup spoons* for each bite. Place one tsp of vinaigrette in each spoon, and top with a scallop
February 4th
Saint Theophilus the Penitent
Archdeacon and treasurer of the church in Adana, Cilicia (in modern Turkey). Offered the bishopric of Adana, he declined, saying he was not adequate to the task. Due to slander accusing him of theft of church funds, the new bishop removed him from his position. In anger, Theophilus signed a pact with a demon to avenge himself on the bishop and regain his position. When he came to his senses, he begged for the help of Our Lady who intervened, recovered the pact, and tore it up. The pact was burned in the public square, and this legend has figured in many dramas since, including Goethe’s Faust.
Here is a recipe for Greek Deviled Gyro to commemorate his trial:
INGREDIENTS
1/2 seedless cucumber (about 6 ounces)
3 cloves garlic
1 cup Greek yogurt
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh dill
1 lemon, zest finely grated, and juice reserved separately
Kosher salt and freshly ground black pepper
1 1/2 pounds ground lamb or beef (or a mix of the two)
1 1/2 teaspoons dried rosemary
3/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
6 pocketless pitas
1 romaine heart, coarsely shredded (about 2 1/2 cups)
1 medium, ripe tomato, thinly sliced
1/3 cup very thinly sliced red onion
INSTRUCTIONS
Preheat the oven to 325 degrees F.
To make the tzatziki sauce, grate the cucumber on the large holes of a box grater onto a clean dish towel and then use the towel to squeeze out the extra liquid.
Put the cucumber in a medium bowl and finely grate 1 clove of the garlic over it (use only half if it is a large clove). Add the yogurt, 1 tablespoon of the olive oil, the dill, 1 tablespoon of the lemon juice, 1/2 teaspoon salt, and some pepper.
Adjust the seasonings with additional lemon juice and salt. Chill the tzatziki while making and cooking the meat to allow the flavors to blend (you can also make this up to a day ahead of time).
Add the ground meat, rosemary, oregano, and lemon zest to the bowl of a food processor. Chop the remaining 2 cloves of garlic and add to the bowl with 1 teaspoon salt, 1/4 teaspoon pepper, and the pepper flakes, if using.
Process this mixture until it is well combined and fine in texture but not pasty, stopping to scrape down the bowl as needed.
Form the meat into eighteen 2- by 4-inch, very thin oval-shape patties (they don't need to be perfect looking). Heat 1 tablespoon of the oil in a large skillet set over medium-high heat.
Add 6 of the patties and cook until well browned on each side and just cooked through, about 3 minutes.
Transfer the patties to a rimmed baking sheet and place in the oven to keep warm. Repeat, cooking the remaining patties in two batches, using the remaining 2 tablespoons of oil as needed.
Put the pitas in the oven to warm, about 3 minutes.
Then top each pita with 3 meat patties, shredded lettuce, sliced tomato, and red onions. Top with about 1/4 cup tzatziki sauce. Wrap and enjoy.
February 5th
Saint Adelaide of Guelders
Daughter of Megingoz, Count of Guelders. Joined the Ursuline convent at Cologne, Germany. Benedictine nun. Abbess of Villich, Germany. Abbess of Our Lady of the Capitol at Cologne. Both houses had been founded by her father. She insisted that the sisters in her houses study Latin so they would better understand the Mass. Noted for her charity to the poor. Counselor to the archbishop of Cologne.
Here is a recipe for Guelder Rose Jam to celebrate her life:
INGREDIENTS
1 kg sugar
1 kg guilder rose berries
2 glasses of water
INSTRUCTIONS
Wash the guilder rose berries. Then mince or pestle them.
Place the berries in an enameled pan. Add sugar and water.
Bring the mixture to a boil and cook the jam until it boils down.
Pour the prepared jam in the dry warmed up jars.
Cork up the jars hermetically and cool them.
February 6th
Saint Mateo Correa-Magallanes
Attended the seminary at Zacatecas, Mexico on a scholarship. Parish priest, assigned to Concepcion de Oro. Arrested while en route to a sick call; when he saw the soldiers approaching, he quickly swallowed the host to prevent desecration. Accused of being part of the armed Cristero rebellion, he was jailed in Zacatecas, and then in Durango, Mexico. While in jail, he heard confessions from other prisoners. When the jail’s commander, General Ortiz, demanded to know what the condemned men had said, Father Mateo refused. Martyred for being a priest, and for refusing to break the seal of the confessional.
Here is a recipe for Quallunaatitut: Seal Stew to celebrate his protection of the most vulnerable:
INGREDIENTS
2 lbs seal meat, with fat, cut into small pieces (4 cups)
6 potatoes, with peel, chopped
1 turnip, chopped
3 carrots, chopped
3 parsnips, chopped
1 onion, chopped
1⁄4 cup ketchup (optional)
INSTRUCTIONS
In a saucepan over medium-high heat, cook the oil out of a few fatty pieces of seal.
Add meat and onion. Cook, stirring, until the surfaces of the meat are done.
In layers, add carrots, then turnips, potatoes, and finally parsnips. Add water to cover, bring to a boil, then reduce heat to maintain a simmer.
Cook for about 35 minutes, or until the vegetables are tender. Stir in ketchup if desired.
February 7th
Saint Juliana of Balogna
Pious, married laywoman. Her husband, with her blessing, left her to become a priest. She raised four children alone and then devoted herself to the Church and service to the poor. Widow. Saint Ambrose of Milan wrote glowingly of her.
Here is a recipe for Four Cheese Pasta Bolognese to honor her great self giving:
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 carrot, diced
2 celery ribs, chopped
4 slices bacon, finely chopped
5 button mushrooms, chopped
1 lb lean ground beef
1⁄2 cup red wine
1 tablespoon tomato paste
1 (7 ounce) can chopped tomatoes
1 sprig of fresh thyme
2 cups dry penne pasta
1 1⁄4 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup diced mozzarella and provolone cheese
4 tablespoons grated parmesan and romano cheese
salt and pepper
fresh basil leaf (to garnish)
INSTRUCTIONS
Fry the onion, garlic, carrot, and celery in the olive oil until softened.
Add the bacon and fry for 3-4 minutes.
Add the mushrooms, fry for 2 minutes, then fry the beef until brown.
Add the wine, tomato paste, 3 tablespoons water, tomatoes, and the sprig of fresh thyme; bring to a boil; cover and simmer for 30 minutes.
Preheat the oven to 400 F; Cook the pasta.
Meanwhile, place the milk, butter, and flour in a saucepan; heat gently, whisking until thickened.
Stir in the Diced and grated cheeses and season.
Drain the pasta and stir into the cheese sauce; uncover the Bolognese sauce and boil rapidly for 2 minutes.
Spoon the sauce into a casserole; top with the pasta mixture and sprinkle with the remaining Parmesan and Romano Cheese.
Bake for 25 minutes or until golden; Garnish with basil and serve hot.
February 8th
Saint Stephen of Muret
Educated at Benevento, Italy from age 12 by Archbishop Blessed Milo of Benevento. Founder of the Benedictine house of Grandmont in the forest of Muret, in Limousin, France. Abbot of the house, though never formally a monk.
Here is a recipe for Scalloped Potatoes Auvergnats to celebrate his birth:
INGREDIENTS
3 or 4 russet potatoes, peeled and sliced ¼ inch thick
¼ cup all-purpose flour
Salt to taste
2 tablespoons unsalted butter
¼ pound Bleu d’Auvergne, Stilton, Roquefort, or domestic blue cheese, grated, thinly sliced, or crumbled
1½ cups milk or half-and-half
INSTRUCTIONS
The Auvergne is a region in south-central France known, among other things, for its popular blue cheese called Bleu d’Auvergne.
Arrange a layer of potatoes in the bottom of the slow cooker insert, then sprinkle about 2 teaspoons flour and ¼ teaspoon salt evenly over the layer.
Place several small dots of butter on the layer. Then sprinkle on a tablespoon or two of cheese.
Repeat, adding layers of potatoes topped with flour, salt, butter, and cheese, until all the potatoes have been used butter, and cheese until all the potatoes have been used up. (One large potato yields about one layer.) End with a plain layer of potatoes, but save a bit of cheese for a final layer later. Cover and cook on low for about 3 hours.
Remove the lid, pour the milk over the top with a last layer of cheese, recover, and cook for 1 to 3 hours longer, or until all the potatoes are tender. Do not be afraid to stir the potatoes very gently as they are cooking.
When you spoon them out of the insert they will become disarranged—no matter how carefully you have arranged them to start with—and a gentle stir will keep all the good stuff evenly distributed and help disguise any graying of potatoes that are exposed to oxygen.
Let the potatoes rest for 10 minutes, and then scoop large spoonfuls onto plates.
February 9th
Saint Maro
A hermit who lived near the Orontes River at Cyrrhus, generally in the open with no shelter. When he found a pagan temple, he dedicated it to God and made it his oratory. Spent his nights standing in prayer. Had the gift of healing, both physical ills and of vices. Founded monasteries and trained monks in Syria. The Maronite Christians take their name from the saint.
Here is a recipe for Roasted Bone Marrow to honor his life:
INGREDIENTS
4 3-inch Marrow bones
Coarse sea salt
INSTRUCTIONS
Place the bones in a bowl of ice water with 1 teaspoon coarse sea salt per 1 cup water and refrigerate for 12 to 24 hours, changing the water every 4 hours and replacing the salt each time. Drain and refrigerate until you are ready to cook the marrow. This removes the blood from the marrow. Be sure to use it within 24 hours or freeze the drained bones for up to 3 months.
Preheat the oven to 450°F.
Drain the bones and pat them dry. Place them in a roasting pan. If the bones are cut crosswise, place them standing up; if the bones are cut lengthwise, place them cut side up. Roast for 15 to 25 minutes, until the marrow, has puffed slightly and is warm in the center.
To test for doneness, insert a metal skewer into the center of the bone, then touch it to your wrist to gauge the marrow’s temperature; the roasted bone marrow should be very hot.
There should be no resistance when the skewer is inserted and some of the marrow will have started to leak from the bones.
Serve the roasted bone marrow immediately with spoons.
February 10th
Blessed William of Maleval
William lived a wild and dissolute life as a soldier in his youth. However, at some point, he began to take his religion seriously, left the military life, and made pilgrimages to the Holy Lands. He became superior of an abbey. He failed in this position, however, and became a hermit. He attracted followers, founded a monastery, and failed again as an abbot. William returned to life as a hermit, this time in a wilderness called “Maleval” (“evil valley”). There he attracted followers who were called Williamites, Guillemites, or the barefoot friars. They first followed William’s severe rule, then the Benedictine, and later the Augustinian.
Here is a recipe for No Starter Friendship Bread to honor his disorganized yet simple life:
INGREDIENTS
3 eggs
1 cup oil
1½ cups buttermilk
1 cup sugar
½ teaspoon vanilla
2 teaspoons cinnamon
1½ teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
2 cups flour
1 small box vanilla pudding
1 cup nuts chopped
1 cup raisins
INSTRUCTIONS
Preheat the oven to 325° F (165° C).
In a large mixing bowl, add ingredients as listed.
Grease two large loaf pans.
Dust the greased pans with a mixture of ½ cup sugar and ½ teaspoon cinnamon.
Pour the batter evenly into loaf or cake pans and sprinkle the remaining cinnamon-sugar mixture on the top.
Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean
February 11th
Saint Caedmon
A layman cowherd, in his later years he came to work with animals at the double monastery of Whitby. One night in 657 he received a vision that commanded him to glorify God with hymns, and which gave him the poetic skills to do so. As he was illiterate, the brothers would read the Bible to Caedmon, and he would repeat it back to them as poetry. With the encouragement of Saint Hilda, Whitby’s abbess, he became a Columban lay brother. First known poet of vernacular English. His story was recorded by Saint Bede. Miracles attributed to his intercession.
Here is an ancient Rhyming Recipe for Chowder to honor his gifts:
INSTRUCTIONS
First lay some Onions to keep the Pork from burning,
Because in Chowder there can be no turning;
Then lay some Pork in Slices very thin,
Thus you in Chowder always must begin.
Next lay some Fish cut crossways very nice
Then season well with Pepper, Salt, and Spice;
Parsley, Sweet-Marjoram, Savory and Thyme;
Then Biscuit next which must be soak'd some Time.
Thus your Foundation laid, you will be able
To raise a Chowder, high as Tower of Babel;
For by repeating o're the Same again,
You may make Chowder for a thousand Men.
Last Bottle of Claret, with Water eno' to smother 'em,
You'll have a Mess which some call Omnium gather 'em.
February 12th
Blessed Ludan
Born to the Scottish nobility, the son of Itiboldo. Used his inheritance to build a hospital for the poor, a hospice for pilgrims. Died while returning from a pilgrimage to the tombs of the Apostles.
Here is a recipe for Clam Chowder in a Bread Bowl to honor his affinity for pilgrimages and his love for the Eucharist:
INGREDIENTS
2 whole Large Russet Potatoes
1 pound Fresh Clams
1 Tablespoon Olive Oil, Or As Needed
1 whole Medium Onion, Chopped
1 cup Celery, Diced
1 cup Half-and-half
6-½ ounces, weight Can Minced Clams In Juice
½ Tablespoons Smoked Paprika
2 whole Bay Leaves
Salt And Pepper
2 Tablespoons Butter
2 Tablespoons Flour
4 whole Sourdough Bread Bowls
INSTRUCTIONS
Preheat oven to 350ºF.
In a large pot, bring potatoes to a boil and cook until soft. If using fresh clams, steam in a basket. Remove clams (still in the shell) and soak in cold water for 40 minutes to clean. Remove clams from shells and mince when clean. Drain potatoes and set aside.
Meanwhile, add olive oil to a frying pan over medium heat. Saute onions and celery until onions are translucent, about 4-5 minutes.
Add onions, celery, half-and-half, clam juice, and potatoes in a soup pot and combine. Mash potatoes slightly. Add smoked paprika, bay leaves, salt, and pepper, and stir occasionally. Cook for about 15 minutes.
In a small saucepan, combine butter and flour into a roux and add to soup to thicken.
Finally, add all clams and cook soup, stirring occasionally, for about another 15 minutes.
Warm bread bowls in the oven for about 5 minutes. Remove, ladle in soup.
February 13th
Saint Paulus Liu Hanzuo
Raised in a poor Christian family, Paulus worked as a shepherd in his youth and had little education. Feeling a call to the priesthood, he entered the seminary at age 24; because he had no Latin, he was allowed to study philosophy and theology in Chinese. Ordained in his early 30’s, Father Paulus served as a priest in the apostolic vicariate of Sichuan, China, and worked with the Foreign Mission Society of Paris. Because of the persecution of Christians at the time, he worked as a vegetable seller by day, ministered to covert Catholics by night. He was betrayed to the authorities by a local carpenter; he was in the middle of Mass when found, asked for permission to finish, and when it was done he turned himself over for arrest. He was imprisoned, flogged, and when he would neither pay a bribe nor renounce his faith, he was executed. Martyr.
Here a recipe for a Simple Chinese Vegetable Stir-Fry to honor his life:
INGREDIENTS:
2 stalks celery, cut into bite size pieces
2 carrots, thinly sliced
2 cups snow peas, trimmed
5 fresh shiitake mushrooms, thinly sliced
1 long hot red pepper (if you prefer a milder flavor, use ½ of a red bell pepper)
1 long hot green pepper (or ½ of a green bell pepper)
3 cloves garlic, peeled and sliced
3 tablespoons oil
1 tablespoon hot bean paste
2 tablespoons shaoxing wine
¼ teaspoon ground white pepper
½ teaspoon sesame oil
Salt
INSTRUCTIONS:
Heat oil in your wok using medium-high heat. Add garlic, both hot peppers, and hot bean paste, and cook for about a minute. Stir constantly to prevent burning.
Turn the heat up to high and add the rest of your vegetables. Stir.
Add shaoxing wine, white pepper, sesame oil, and salt. Keep stirring over high heat for 2 to 3 more minutes. Plate and serve hot.
February 14th
Blessed Vicente Vilar David
Youngest of eight children. Educated by the Piarists, and studied engineering in Valencia, Spain. Married to Isabel Rodes Reig, the main witness to his life and martyrdom. He spread a Christian outlook and morality among his peers and was known for charity to the poor. He worked as an industrial engineer in the family ceramics firm and held several important municipal posts in which he put the Church‘s social teaching into practice. Always involved in parish activities and Catholic youth groups. Against the anti-religious sentiment of 1930’s Spain, he worked to save persecuted priests and religious. As he was taken away to his martyrdom for supporting his faith, his wife said, “See you tomorrow!”, and he answered, “Until tomorrow or in heaven!”.
Here is a recipe for Aroz Valenciana to honor his life:
INGREDIENTS
½ lb. chicken thigh or breast, chopped
3 pieces chorizo de bilbao, sliced diagonally
½ cup malagkit (glutinous white rice)
1 cup Jasmine rice
2 tablespoons tomato paste
1 medium red bell pepper, cut into strips
½ cup raisins
½ cup frozen green peas
1 teaspoon paprika
2 cups chicken broth
1 cup coconut milk
1 medium tomato, diced
1 medium yellow onion, diced
3 cloves of garlic, crushed
3 boiled eggs
3 tablespoons extra virgin olive oil
a pinch of Spanish saffron
Salt and pepper to taste
INSTRUCTIONS
Combine the glutinous rice and jasmine rice. Wash with water twice and then drain. Set aside.
Heat the olive oil in a paellera or wide pan.
Saute the garlic, onion, and tomato until they become soft.
Put-in the chopped chicken. Cook for 3 minutes.
Add the chorizo de bilbao. Cook for 2 minutes.
Add-in the salt, pepper, saffron, and paprika. Stir.
Pour-in the chicken broth and coconut milk. Stir and let boil.
Add-in the washed rice. Stir. Let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Put-in the raisins, and green peas. Cover and simmer for 8 minutes.
Add-in the red bell pepper. Continue to simmer until the rice is fully cooked.
Garnish with a sliced boiled egg. Serve.
February 15th
Saint Sigfrid of Sweden
Priest at York and/or Glastonbury in England. Monk. Evangelized in Norway, Sweden, Denmark. Brought King Olaf of Sweden to the faith. While Sigfrid was away on a mission, his three nephews (Saint Winaman, Saint Unaman, and Saint Sunaman), who had come to help with the work in Sweden, were beheaded by pagan raiders. Sigfrid returned, recovered their heads, and claimed they could talk, a claim that terrorized the pagans. King Olaf decided to execute the murderers, but Sigfrid spoke against capital punishment and the killers were spared. Olaf then ordered them to pay a large fine, but Sigfrid refused the blood money, and thus achieved such a moral high ground that his mission work became even more successful.
Here is a recipe for Vegetarian Swedish Meatballs to honor his disdain for violence:
INGREDIENTS
Vegetarian Meatballs:
2 cups cooked wild rice
1 heaping cup finely chopped mushrooms
1/2 cup plain Greek yogurt
2 eggs
3/4 cup breadcrumbs
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
olive oil (optional)
For the Gravy:
3 tablespoons salted butter
1/2 teaspoon onion powder and/or garlic powder
3 tablespoons flour
1 1/2 cups vegetable broth
1/2 cup sour cream
salt and black pepper to taste
INSTRUCTIONS
Meatballs: Preheat the oven to 425.
Mix the meatball ingredients together.
Roll into balls (1-2 tablespoons each) and place on a parchment-lined baking sheet.
Bake for 15-20 minutes or until firm when you press them.
Gravy: Melt butter in a large skillet.
Add onion powder, garlic powder, and flour.
Let it bubble for a few minutes to remove any floury taste.
Slowly add broth, whisking after each addition, to make a smooth sauce.
Stir in sour cream. Adjust consistency to taste with more broth.
Season to taste.
February 16th
Blessed Nicola Paglia
Born to the Italian nobility, in his youth Nicola received a vision of an angel who warned him not to eat meat as he would one day join a religious order that had a permanent rule of abstinence. He heard the preaching of Saint Dominic de Guzman and soon after joined the Dominicans, receiving the habit from Saint Dominic himself. Priest. Noted and successful preacher. Twice provincial of the Dominicans in the enormous province of Rome. Founded monasteries in Perugia and Trani, promoted Scripture study and the compilation of a Bible concordance. Reported miracle worker. He spent his final years as a prayerful monk in the Dominican monastery in Perugia.
Here is a recipe for Vegetarian Black and White Bean Soup to honor his vocation:
INGREDIENTS
1 celery rib, chopped
1 tablespoon crushed garlic
1 teaspoon thyme
1 (14.5 ounce) can black beans, drained
8 cups vegetable broth, divided
1 teaspoon ground cumin
1 (14.5 ounce) can white beans, drained
1/2 teaspoon dried sage
INSTRUCTIONS
Heat the oil in a large stock pot over medium heat.
Cook the onion, celery, garlic, and thyme together in the hot oil until the celery is soft, 7 to 10 minutes.
Add the black beans, 4 cups vegetable broth, and the cumin to the pot; mix to combine.
Stir the white beans, the remaining vegetable broth, and the sage into the mixture;
Bring to a gentle boil and simmer for 30 minutes.
February 17th
Saint Mesrop the Teacher
Career soldier who retired from the military to become a hermit, monk, and preacher. Worked with Saint Isaac the Great in the formation of the Armenian Church. Civil servant. Missionary to Armenia and Georgia. Developed the alphabet for writing Armenian. Organized schools and the translation of the Bible into Armenian, translating the New Testament himself.
Here is a recipe for Alphabet Soup to celebrate his accomplishment:
INGREDIENTS
1 cup onion, chopped
1 cup carrot, finely chopped
4 garlic cloves, minced
3 1⁄2 cups vegetarian chicken broth or 3 1⁄2 cups chicken broth
3 cups water
1 cup dried white bean, rinsed
1 (398 ml) can tomatoes, cut up
1 teaspoon dried Italian herb seasoning or 1 teaspoon dried oregano
1⁄8 teaspoon cayenne
1 cup dry alphabet pasta
INSTRUCTIONS
Combine the first five ingredients; boil.
Add the next four ingredients; boil; reduce heat, cover, and simmer stirring occasionally for 1 1/2 hours until beans are tender.
Using a slotted spoon, remove most of the beans and transfer the remaining liquid to a blender; process till smooth.
Return mixture and beans back to the pot; Stir in alphabet pasta.
Boil then reduce heat; cover and simmer for 8 minutes until pasta is tender but firm.
February 18th
Saint Jean-Pierre Néel
Jesuit priest born in Sainte-Catherine-sur-Riviere, France. Missionary to Kuy-tsheu, China in 1858. Arrested, tortured, dragged by his hair by a horse, and then beheaded at Kuy-tsheumartyred with three of his converts.
Here is a recipe for Chinese French-cut Fried Beans to honor his sacrifice:
INGREDIENTS
2 cups diagonally cut and blanched french beans
1 tbsp finely chopped garlic (lehsun)
1 tbsp cornflour
1 tbsp oil
1 tsp sugar
1 tsp soy sauce
salt to taste
INSTRUCTIONS
Combine the cornflour and 3 tbsp of water in a bowl, mix well and keep aside.
Heat the oil in a wok or a broad non-stick pan on a high flame till it smokes.
Add the garlic and sauté on a high flame for 30 seconds or till it turns golden brown in color.
Add the french beans and sauté on a high flame for 2 to 3 minutes.
Add the sugar, soya sauce, and salt, toss well and sauté on a high flame for a few seconds.
Add the cornflour-water mixture, mix well and cook on a high flame for 1 minute, while stirring continuously.
Serve immediately.
February 19th
Saint Quodvultdeus
Fifth century North African church father. Known to have been living in Carthage c.407. Deacon c.421. Friend, spiritual student, and correspondent with Saint Augustine of Hippo who dedicated some of his writings to Quodvultdeus. Bishop of Carthage. When Carthage was invaded by Arian Vandals under Genseric, Quodvultdeus and the bulk of his priests were loaded onto non-seaworthy ships and sent into exile, and an Arian patriarch was installed as bishop. Though they should have sunk, the ship carried the Quodvultdeus and his men to safety in Naples. Quodvultdeus continued his ministry, fought the Pelagian heresy in Campagna, but never made it back to North Africa.
Here is a recipe for Potato Ships to honor God’s protection of his life:
INGREDIENTS
1 medium sized baking potato
2 tablespoons of grated Cheddar cheese
4 rashers of bacon
2 slices of ham
2 cherry tomatoes
Some salad leaves
INSTRUCTIONS
Preheat the oven to 200 degrees C / Gas Mark 6.
Bake the potato for 45 minutes, or until it's soft in the center. Set aside to cool down.
Cook the bacon under the grill or in a frying pan. Cut into strips when cooked.
Cut the potato longways, and scoop out all the potato into a bowl, being careful not to break through the skin.
Add half of the cheese and bacon to the potato: mix well.
Spoon the mixture back into the potato skins, and top with remaining grated cheese.
Put back into the oven or under the grill for another 5 minutes to melt the cheese.
Take two cocktail sticks, and thread a slice of ham on each to look like sails.
Secure a cherry tomato at the top end of the stick and place in the middle of the potato.
Serve on a 'sea' of lettuce leaves.
February 20th
Saint Leo of Catania
He was a priest in Ravenna and then in Reggio Calabria. Bishop of Catania, legend says that an angel appeared in dreams to the people in Catania to point them to Leo. He fought to suppress blasphemous magicians that people in his diocese saw as an alternative to the Church. Leo opposed the iconoclasm ordered by the Byzantine Empire; the governor of Sicily ordered his arrest for this stance, and the bishop spent time in the mountains in exile, living as a cave hermit. Known always for his care for the poor.
Here is a recipe for Angel Dream Cake to commemorate his election:
INGREDIENTS
16 slices Angel Food Cake
2 pkg. (3 oz.) sugar free vanilla instant pudding mix
4 cups skim milk
1 cup sour cream
16 oz. light fruit pie filling
INSTRUCTIONS
Break the cake up into small pieces in a 9x13” pan.
Mix pudding according to package directions.
Stir in sour cream.
Pour mixture over cake pieces.
Top with fruit pie filling.
Refrigerate.
February 21st
Saint Pepin of Landen
Duke of Brabant. Married to Saint Ida of Nivelles. Father of Saint Gertrude of Nivelles and Saint Begga of Ardenne. Described as “a lover of peace and the constant defender of truth and justice”.
Here is a recipe for Dad’s Belgian Beef and Beer Stew to honor his life;
INGREDIENTS
3 center-cut bacon slices, cut into 1/2-inch pieces
2 1/2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
2 cups chopped onion (about 2 medium)
5 cups sliced cremini mushrooms (about 12 ounces)
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 (12-ounce) bottle amber beer
2 cups (1/2-inch-thick) slices carrot (about 1/2 pound)
1 3/4 cups (1/2-inch-thick) slices parsnip (about 1/2 pound)
1 cup fat-free, less-sodium beef broth
2 tablespoons country-style Dijon mustard
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon caraway seeds
1/2 teaspoon freshly ground black pepper
1 bay leaf
INSTRUCTIONS
Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving drippings; set aside. Add half of the beef to the drippings in the pan; cook for 5 minutes, browning on all sides.
Remove beef from pan. Repeat the procedure with the remaining beef.
Add onion to pan; sauté 4 minutes. Stir in mushrooms and garlic; sauté 4 minutes or until half of the liquid evaporates.
Stir in flour; cook for 2 minutes, stirring occasionally.
Stir in beer, scraping pan to loosen browned bits. Add bacon, beef, carrot, and remaining ingredients to pan; bring to a boil.
Cover, reduce heat, and simmer for 2 hours or until beef is tender.
Discard bay leaves.
February 22nd
Blessed Isabella of France
Born a princess, the daughter of King Louis VIII of France. Declined a marriage offer from the German emperor in order to found a Poor Clare convent at Longchamps near Paris, France where she lived as a nun, though without taking vows. Circa 1259, Pope Alexander IV approved a Rule Isabella had written for what became the Order of the Humble Handmaidens of the Blessed Virgin Mary.
Here is a recipe for Humble Handmaid’s Bread to honor her accomplishment:
INGREDIENTS
500g self-raising flour
1t salt
2cups buttermilk
one of the following:
1t dried mixed herbs
150 g of grated cheese
or sugar and cinnamon, to taste
INSTRUCTIONS
Preheat the oven to 180°C.
Sift the flour and salt. Add the buttermilk and mix until you have a sticky dough. Add one of the extra options.
Line a medium-sized loaf tin or 23 cm cake tin with baking paper that you have either buttered or sprayed with cooking spray, then pour in the mixture.
Bake for 45 minutes to an hour, or until a skewer comes out clean.
February 23rd
Blessed Stefan Wincenty Frelichowsky
A priest, arrested by the Gestapo in 1939. Stefan was shuttled through the concentration camps Fort Seven, Stutthof, Grenzdorf, Oranienburg-Sachsenhausen and finally the Dachau extermination camp. The spiritual leader of other prisoners wherever he was imprisoned. He contracted typhus while working with fellow prisoners dying of the disease, and is thus considered a martyr of charity.
Here is a recipe for Cattle Driver Chili to commemorate his arduous journey.
INGREDIENTS
1 pound ground beef
1/2 teaspoon salt
1/2 cup thinly sliced onions
1/2 cup boiling water
3 tablespoons chili powder combined with 3 tablespoons water
1 can whole peeled tomatoes, chopped
1 tablespoon sugar
1 can red kidney beans
INSTRUCTIONS
Season beef with salt. Brown beef in a hot skillet.
Add onions, water, chili paste, tomatoes, and sugar.
Cover and simmer for 1 hour.
Uncover and cook for another 1/2 hour. Add one can of red kidney beans and heat.
Water can be added for desired consistency.
February 24th
Saint Josefa Naval Girbes
Consecrated herself by a personal perpetual vow of chastity when a young woman. Very active in her parish life. Opened a school for girls in her own home where she taught needlework and prayer. Member of the Third Order Secular of Our Lady of Mount Carmel and Saint Teresa of Jesus. Great devotion for the Virgin Mary.
Here is a recipe for Personal Pan Spanish Tortilla to celebrate her individual drive coupled with public service:
INGREDIENTS
1 large potato
2 eggs
1 teaspoon smoked paprika
INSTRUCTIONS
Peel and slice a potato into thin disks and whisk 2 eggs.
Fry the potato slices with a lot of olive oil until easily pierced with a fork, and put into the mixing bowl.
Drain off the used oil, clean the pan, and pour a tablespoon back in.
Pour the whisked eggs over the potatoes and onions and egg, add the spicy paprika as well as salt and pepper, and mix.
Pour the tortilla mixture into the frying pan and cook on one side until set.
Then, gently push the half-cooked tortilla onto a plate larger than the frying pan, turn the pan upside down on top of the plate.
Then, holding the hot pan with a towel, flip everything so the uncooked side of the tortilla falls onto the frying pan.
Cook for a few minutes and serve with mayonnaise.
February 25th
Blessed Sebastian of Aparicio
Born of Spanish peasants. Shepherd as a child and a hired field hand as a young man, helping to support his family. Gentleman’s valet at Salamanca. He traveled to Puebla, Mexico at age 31 where he built plows and wagons, and worked as a farm hand. Spent 10 years building a 466 mile road from Mexico City to Zacatecas, and conducting the postal and delivery service along the route; the road is still in use today.
Sebastian eventually became very wealthy, but lived simply, and gave freely of his money to the poor. He was married twice, the first time at age 60, but he never consummated the marriages and outlived both brides. He gave away his wealth and became a Franciscan at age 72, spending his remaining 25 years begging alms for his brother Franciscans. Witnesses attest to over 300 miracles he performed in life.
Here is a recipe for American Dream Bars to honor his life:
INGREDIENTS
CRUST
1 cup raw almonds
1 cup unsweetened shredded coconut
3 dates, pitted
2 tbsp coconut oil
1 tbsp cinnamon
RED, WHITE, and BLUE LAYERS
2.5 cups cashews, soaked in water overnight
2 scoops ALOHA Vanilla Protein Powder
2 tbsp coconut butter
3 tbsp coconut oil
1 cup coconut milk
1 tbsp vanilla extract
1/2 cup freeze dried blueberries
1/2 cup freeze dried raspberries
INSTRUCTIONS
Make sure your cashews have been soaking for more than 4 hours.
Use coconut oil to grease an 8x8 inch square pan and line it with parchment paper.
In a high-speed blender or food processor, add all crust ingredients. Blend to incorporate everything, but make sure not to over-blend. You might need to stop the blender and use a spatula to scrape down the sides. Once it is fully mixed and forms a sticky ‘dough’ consistency (there should still be chunks of almonds), remove the mixture from the blender and press into the bottom of the greased, lined pan. Use your hands to press firmly into all corners until the crust is evenly spread.
Without cleaning the blender, add all cheesecake ingredients EXCEPT the freeze-dried berries. Blend on a medium speed for a couple of minutes until smooth. Scrape down the sides as necessary - it should be a very thick hummus-like consistency. Separate the ‘batter’ into three bowls. Add one bowl back to the blender and add the freeze-dried blueberries. Blend until fully mixed and then spread onto your crust layer in the pan. Set in the freezer for a couple of minutes to firm up.
While the blue layer is setting in the freeze, rinse out the blender and add your second bowl of ‘batter’ into the blender with the freeze-dried raspberries and blend until fully mixed. Remove the pan from the freezer and top with the third bowl of ‘batter’ (this is the white layer). Place back into the freezer for a few minutes. When firm, top with the red layer from the blender. Optional: crumble extra freeze dried raspberries on top.
Place the pan in the refrigerator and let sit for a few hours (or overnight). Once completely firm, remove from the pan and use a sharp knife to cut 9 squares.
February 26th
Saint Porphyrius of Gaza
Born to wealth. Hermit in the desert of Skete, Egypt. Hermit in Palestine on the bank of the Jordan River. Ordained as a priest in Jerusalem. Reluctant bishop of Gaza, he took to this assignment with great zeal and devotion. He converted almost all of his diocese and nearly eliminated paganism in it.
Here is a recipe for Yakhni Gaza Chicken & Carrot Stew to honor his life:
INGREDIENTS
Oil for frying
1kg/2.2lbs. chicken wings
1 large onion, chopped
6 cups water
1 tablespoon qidra spice mix (see recipe below)
1 teaspoon ground cumin
1 teaspoon pomegranate molasses
1 teaspoon ground turmeric
2 onions, sliced
2 cups carrot chunks
410g/14.5ozs. tin diced tomatoes
2 cups peeled pumpkin chunks
410g/14.5ozs. tin chickpeas drained and rinsed
Salt and pepper to taste
Couscous or rice to serve (I served mine with farro)
Qidra Spice Mix:
1/4 cup garlic powder
1/4 cup black pepper
1 tablespoon ground cardamom
1 tablespoon ground cloves
1 teaspoon turmeric
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground red pepper
INSTRUCTIONS
Heat a large pot on medium high heat and add oil. Brown chicken on all sides. Add the onion and a bit of salt and pepper and fry until the onion is translucent.
Add enough water to cover the chicken and bring to a boil.
Add the qidra spices, ground cumin, pomegranate molasses, and turmeric and bring to a boil. Simmer for 1 hour with the lid ajar.
Remove the chicken pieces from the pot. In another pot saute the 2 additional sliced onions in oil until translucent, add the tomatoes, carrot and add the broth to this pot. Bring to a boil and simmer for 30 minutes.
Then add the pumpkin chunks and chickpeas and simmer uncovered for another 30 minutes.
Place the chicken back into the pot and add salt and pepper to season.
Serve with couscous or bulgur.
February 27th
Saint Baldimerus of Saint Justus
Blacksmith and locksmith in Lyon, known for his personal piety, charity, and simple living. Late in life, he retired to the monastery of Saint Justus. Ordained as a sub-deacon.
Here is a recipe for Smith Island Cake to honor his humble labor:
INGREDIENTS
1 vanilla bean
2 cups sugar
1 cup plain yogurt
1 cup canola oil
2 teaspoons vanilla extract
6 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Chocolate Ganache Icing
INSTRUCTIONS
Preheat the oven to 350°. Grease and line 8 (8 1/2-inch) round disposable cake pans with parchment paper.
Split the vanilla bean lengthwise, and scrape out seeds. Whisk together vanilla bean seeds, sugar, and the next 4 ingredients in a large bowl.
Whisk together flour and the next 3 ingredients in a second large bowl. Fold flour mixture into sugar mixture just until flour is incorporated.
Divide batter evenly (about 3/4 cup each) among prepared pans. Bake for about 12 to 15 minutes or until cakes are light golden brown and centers spring back when touched. Let cool in pans on wire racks for 10 minutes.
Turn cakes out onto wire racks to cool completely. Carefully cut any domed tops from layers with a serrated knife.
Place 1 cake layer on a cake stand; spread with about 1/3 cup Chocolate Ganache Icing using an offset spatula. Repeat with remaining layers and remaining icing.
Coat the top and sides of the cake with a thin layer of icing; reserve remaining icing. Chill cake 1 hour.
Reheat reserved Chocolate Ganache Icing in a double boiler until smooth and pourable. Place cake over a wire rack on a rimmed baking pan. Starting at the center of the cake, pour icing in a slow, steady stream over the top of the cake, moving to outer edges and letting icing flow down the sides of the cake.
Chill cake for about 1 hour or until set. Carefully transfer the cake to the serving plate. Serve at room temperature.
February 28th
Blessed Stanislaw Antoni
Born to a poor, rural family, he had limited schooling and had to work from an early age. Joined the Friars Minor Conventual in Niepokalanów. Worked in the convent infirmary, and the warehouse and shipping departments of the magazine Rycerz Niepokalanej (Knight of the Immaculate) with its founder Saint Maximilian Kolbe. At one point Brother Tymoteusz tried to go to the foreign missions but gave it up when the Nazis invaded Poland to start World War II. Arrested with six of his brother friars in October 1941 by the Gestapo, and sentenced to forced labor at the Auschwitz extermination camp for the crime of being Catholic. Ministered to his fellow prisoners in his remaining few months. Martyr.
Here is a recipe for a Polish Boy to honor his life:
INGREDIENTS
FOR THE SAUCE
12 jarred hot banana peppers, stemmed
4 cloves garlic
1 cup yellow mustard
1 cup white wine vinegar
3/4 cup sugar
1/3 cup flour
1/2 cup water
FOR THE SANDWICHES
1 tablespoon vegetable oil
4 kielbasa sausages (1 1/2 pounds total)
4 hoagie rolls
1 pound coleslaw, preferably thinly sliced
1 pound cooked shoestring french fries
INSTRUCTIONS
For the sauce: Combine the peppers, garlic, mustard, and vinegar in a food processor; puree until smooth. Pour into a saucepan and add the sugar. Bring to a boil over high heat, stirring, then reduce the heat to medium-low; cook for 30 minutes.
Whisk together the flour and water in a medium bowl to make a smooth paste. Whisk the paste into the pepper mixture; cook for 20 minutes, stirring regularly, to form a thick sauce. Transfer to a container and let cool completely. The yield is 3 cups. Cover and refrigerate until ready to use (up to 4 weeks).
For the sandwiches: Heat a skillet over medium heat, then add the oil. Once the oil is shimmering, add the kielbasa and cook until lightly browned all over, turning the sausages as needed.
Place one sausage in each hoagie roll, then cover the kielbasa with generous spoonfuls of coleslaw. Top with a handful of fries, then top the fries with 2 or 3 spoonfuls of the sauce. Serve right away.
February 29th
Pope Saint Hilarius
Hilary; Hilarus. Reigned from 461 to 468. Born Sardinia; died Rome, Italy. He attended the “Robber Synod” of Ephesus, 449, as a legate and upheld the rights of the papacy until Dioscurus of Alexandria forced him to flee. As pope he continued Leo I’s vigorous policy, strengthening ecclesiastical government in Gaul and Spain. He erected churches, convents, libraries, and two public baths, and his synod of 465 is the earliest Roman synod whose records are extant.
Here is a recipe for Chocolate Quad to honor his special day of joy:
INGREDIENTS
1/2 cup butter or margarine
1 cup all-purpose flour
1 cup chopped pecans
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
1 (12-ounce) container frozen whipped topping, thawed and divided
3 (3.5-ounce) packages instant chocolate pudding mix
3 cups milk
INSTRUCTIONS
Cut butter into the flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto the bottom of a 13- x 9-inch pan.
Bake at 350° for 15 minutes or until lightly browned. Cool.
Beat cream cheese, powdered sugar, and 1 cup whipped topping at medium speed with an electric mixer until smooth. Spread mixture over prepared crust.
Whisk together pudding mix and milk for 2 minutes or until smooth. Spread over cream cheese mixture. Chill for 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill for at least 1 hour. Cut into squares.
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