May - 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
May
May 1st
Saint Aldebrandus of Fossombrone
Priest and prior of the monastery of Rimini, Italy. Known for his bold preaching against sinful lives, which put him afoul of some local authorities; he once had to flee from death threats. Bishop of Fossombrone, Italy in 1170. Built the cathedral there. Once when in bed with an illness, he was brought a cooked partridge; it happened to be a day of fasting, so Aldebrandus prayed over the cooked bird which returned to life and flew away.
Here is a recipe for Partridge Breasts with Grilled Peppers to honor his miracle:
INGREDIENTS
For the partridge:
2 breast fillets per person
1 heaped tsp plain flour
½ tsp ground ginger
½ tsp smoked paprika
1 tsp onion salt
½ tsp mustard powder
½ tsp icing sugar
1 tbsp. vegetable oil
a small knob of butter
For the grilled vegetables:
2 large peppers
a dozen medium cup mushrooms
1 aubergine
1 avocado
salt and pepper
olive oil
a little grated cheese (optional)
INSTRUCTIONS
If you got whole partridges, fillet the breasts first: make an incision with a sharp knife very close to the breast bone, then gently prise the meat off using the knife. Cut the skin off at the back and at the wing.
In a shallow dish mix the flour with the spices and set aside.
Preheat the oven to 200C/400F/gas 6. Core, seed, and quarter the peppers. Trim the stalks of the mushrooms. Cut the aubergine into eights. Halve and stone the avocado. Place all the vegetables except avocado in a baking tray, season with salt and pepper, and drizzle generously with olive oil. Roast for 20 minutes, then toss them around or turn all the pieces over; add the avocado cut side down at this point. Continue roasting for another 15 minutes until cooked and tender. Sprinkle with grated cheese (if using) at the very end of roasting.
In the meantime dip the partridge breasts in the flour and spice mix so that they are coated on both sides. Heat the oil in a skillet or frying pan over high heat.
Floured partridge fillets
Place the partridge in the pan, skin side down, and press down with a spatula. Cook for 3 minutes, then flip over, add the butter, and turn the heat down to medium. Cook for 1 minute and remove to a warm plate and cover loosely with foil. Let the fillets rest for 3-5 minutes. Reserve the fat left in the pan.
May 2nd
Saint Wiborada of Gall
Born to the Swabian nobility. Wiborada turned her home into a hospital for the sick poor people that her brother, a priest, brought to her. Pilgrim to Rome, Italy. Benedictine nun at Saint Gall’s monastery, where she worked as a bookbinder.
The subject of virulent criticism, she eventually withdrew further from the world, becoming an anchoress first near Saint Gall’s, then near her brother’s church. Noted for her austerity, and a gift of prophecy, she drew many visitors and would-be students.
Here is a recipe for Anchor Bar Hot Wings to honor her solitary life:
INGREDIENTS
36 chicken wing pieces (one wing makes 2 pieces, the "flat" and the "drum")
1 tablespoon vegetable oil
1 teaspoon salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon
Worcestershire sauce
1 teaspoon
Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter (or margarine)
INSTRUCTIONS
Preheat the oven to 425 F.
If necessary, cut whole wings into two pieces. In a bowl, toss the wings with the oil and salt.
Place into a large plastic shopping bag and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on an oiled foil-lined baking pan(s). Do not crowd.
Bake for about 20 minutes, turn the wings over, and cook another 20 minutes or until the wings are cooked through and browned.
While the wings are baking, mix all the ingredients for the sauce in a pan, and bring to a simmer over low heat while stirring occasionally, and then turn off.
After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
These are always served with celery sticks and blue cheese dressing on the side.
May 3rd
Saint Gabriel Gowdel
Gabriel was noted for his piety and prayer from a very early age. He was a murder victim and was considered a martyr. His attacker buried the body in a wooded area near the village where stray dogs guarded it until it was discovered by the villagers nine days after the crime; the body was incorrupt.
During an epidemic in 1720, children were buried near him, their families considering the ground around a martyr to be especially hallowed. His body was accidentally exhumed and found to be incorrupt. There were many miraculous cures after the incident, and the end of the epidemic followed soon after.
Here is a recipe for Murder Cupcakes to commemorate his tragedy:
INGREDIENTS
¼ cup Butter or Margarine room temperature
¾ cup granulated Sugar
1 egg
1-1/4 cups gluten-free Flour mix...I used Bob's Red Mill
1-1/2 tsp Baking Powder
¼ tsp Salt
1 tspn white Vinegar
½ cup Milk
1 tsp strawberry flavoring
5-10 drops red food coloring...for effect
Some candy glass and cream cheese icing.
INSTRUCTIONS
Make candy glass. Set aside.
Preheat the oven to 350⁰.
Place paper baking cups in 12 muffin tins.
Cream the Butter or Margarine and gradually add Sugar.
Add egg and beat well. Set aside.
Combine dry ingredients and stir.
Add ⅓ of the dry ingredient mixture to the butter and sugar mixture, mix.
Combine Milk, Vinegar, Food Coloring, and Flavoring, and add ⅓ of milk and flavoring mixture to other mixture, mix well.
Alternately add ⅓ of dry ingredients and ⅓ of milk and flavoring, mixing well between additions.
Fill cupcake cups about ½ to ⅔ full.
Bake for approximately 12 - 14 minutes.
Once cupcakes are baked, set them aside to cool. While they cool, make the frosting.
Frost cupcakes leaving about 1/2 cup of frosting off to the side.
In a microwave safe bowl place the 1/2 cup of unused frosting into the microwave for 30 seconds. Remove from the microwave and add in 3-5 drops of red food dye. Stir smooth.
Using a butter knife drip the red frosting on top of the frosted cupcakes to create blood splatter.
Stick in the fridge for 10-15 minutes to allow that to set.
Remove from the fridge and insert candy glass into the top of each cupcake. About three slices fit nicely without overwhelming the cupcake.
Grab edible blood and drip over the decorated cupcakes.
Serve
May the 4th
Blessed Michal Giedroyc
Born the nobility, related to the princes of Lithuania, Michal suffered from a number of birth defects including being a dwarf and having the use of only one foot. Though his formal education was frequently interrupted and limited, he was an exceptional metal worker. Joined an Order that is now extinct, where he lived as a hermit in a cell next to an Augustinian monastery. Known for creating sacred vessels for Mass. Received a vision of Christ who told him, “Be patient until death, and you will receive the crown of life.” Known for the gifts of prophecy and miracles.
Here is a Simple Recipe for Short Ribs to honor his simplicity and shortness:
INGREDIENTS
1 pound beef short ribs
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock
INSTRUCTIONS
Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side.
Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until the onion is tender about 5 minutes.
Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid.
Pour in the beef stock, cover, and simmer over low heat until very tender, about 2 hours.
May 5th
Blessed Nuntius Sulprizio
Nunzio’s father died when the boy was only three years old, shortly before his little sister died. His new step-father treated the boy as a contemptible burden. Young Nunzio received his basic education at a school run by a priest, and became a pious child, attending Mass as often as possible, and using the saints as a guide to life. When he was old enough, his uncle Domenico Luciani took Nunzio as an apprentice blacksmith, and then neglected him, abused him, overworked him, and beat him. After bringing home supplies on a winter morning in 1831, the boy collapsed with a fever and found he could no longer stand; an untreated injury to his leg had become gangrenous.
He was hospitalized in L’Aquila and Naples in Italy; when he was at home and could find a place where people would not run him off due to his open sores, he would sit in a stream to let the flowing water clean his wound, and pray his rosary. Nunzio became friends with Colonel Felice Wochinger; the colonel became a surrogate father and paid for Nunzio’s medical care. Nunzio went through several periods of improvement and several setbacks before his injuries finally ended his life. He was known as a gentle, chaste, patient, and pious youth in a place and time when such a man was rare.
Here is a recipe for Parozza Di Pescara (Pescara Chocolate Cake) to honor his simple life:
INGREDIENTS
butter, for greasing
flour, for dusting
6 large eggs, separated
415 g caster sugar
225 g almonds, blanched, toasted, and ground
175 g semolina
1 lemon, zest, and juice
For the decoration
100 g semi-sweet chocolate
1 tbsp unsalted butter
1 tsp instant espresso coffee powder
150 g chocolate, sprinkles, or shavings
INSTRUCTIONS
For the cake: preheat the oven to 190C/ gas 5. Butter a 23cm pudding basin and sprinkle with flour.
In a mixing bowl, beat the egg yolks and sugar until fluffy and light. Stir in the almonds and semolina - the texture should be stiff. Mix in the lemon zest and juice.
In another bowl, whisk the egg whites until stiff and fold into the egg yolk mixture.
Pour into the prepared basin and bake for about 1 hr, or until a skewer inserted into the center comes out clean. Leave to cool and remove from the mold.
For the decoration: put the chocolate and butter in a heatproof bowl over simmering water. Stir until melted.
Add the espresso powder and mix well. Pour this over the cake and spread with a spatula. Scatter with sprinkles and cool completely. Alternatively, if using chocolate shavings let the frosting cool slightly first before decorating.
May 6th
Blessed Maria Catalina Troiani
Her mother died when Maria was six. She became a Franciscan nun, taking the name Sister Maria Teresa of Saint Rose in honor of Saint Rose of Viterbo. In 1852 the Apostolic Vicar of Egypt requested a Franciscan school for poor girls be established in Cairo; Maria and four other sisters met with Pope Pius IX to offer their service, and he gave them his blessing. The sisters and Father Giuseppe Moden arrived and began their work. The group received approval as a formal congregation under the name Third Order Franciscan Sisters of Cairo. From the day of their founding until the day of her death, Sister Maria served as Mother Superior to the group.
Here is a recipe for Eggplant Cairo to honor her service:
INGREDIENTS
olive oil spray
2 cloves garlic minced
1 onion chopped
red bell pepper chopped
1 teaspoon turmeric
teaspoon cayenne pepper
teaspoon fresh ginger root minced
2 bay leaves
1 eggplant
14 ounces canned tomatoes
2 tablespoons brown sugar
cup Greek olives pitted
INSTRUCTIONS
Spray a nonstick skillet with olive oil spray. Simmer onion, red pepper, garlic, spices, and herbs until onion is clear.
Cut unpeeled eggplant into 3/4-inch cubes and add to the pan. Add remaining ingredients.
Bake in a 2-qt casserole for one hour at 350 degrees.
Keep in a warm oven for as much as an hour to allow flavors to blend.
Just before serving, stir to turn vegetables over.
May 7th
Saint Agostino Roscelli
Born to a poor farming family, Agostino spent his youth as a mountain shepherd, using his solitary time for prayer. During a parish mission in May 1835, he realized a call to the priesthood, a calling he attacked with prayer which led to financial aid that allowed him to study at Genoa, Italy. As a priest, he established a residential school to train young women who were in danger of starvation or falling into prostitution because they had no support.
Here is a recipe for Lamb Loin with Fennel Genoise to honor his life:
INGREDIENTS
1 lamb shank
150 gm trimmed lamb loin
1 cup defrosted frozen peas
2 cup chicken stock
20 ml of cream
130 gm mashed potato
2 shallots peeled
2 garlic cloves peeled
1 cup red wine
2 Tbsp tomato paste
1/2 cup crushed tomatoes
1 cup diced Carrot, celery, leek and onion
1 sprig thyme
1/2 tsp crushed garlic
6 peppercorns
Mint Flowers
For fennel crust:
80 gm fennel fronds
40 gm butter
2 cups brioche bread, crust removed
20 gm Parmesan cheese
40 gm mozzarella
1/2 gm sea salt
1/2 gm pepper
INSTRUCTIONS
Break brioche up into a blender, add the fennel fronds, blend until fine and the brioche turns green.
Add the rest of the ingredients and blend again until all ingredients are blended finely.
Roll the dough between two pieces of baking paper to 2mm thickness.
Place on cling film covered pan and freeze overnight.
For braised shank:
Brown lamb shank in a small pan (ovenproof), take out, and leave to one side.
Saute vegetables in the same pan with some olive oil, add garlic and peppercorns and fry until fragrant.
Add tomato paste and turn down to low flame, cookout tomato paste for 10 minutes.
Add 1 cup of chicken stock, wine, and crushed tomatoes. Add the shank back into the pot and bring to a boil.
Place lid on the pot and braise shank in 170 degrees Celsius oven for 1 1/2 hours or until lamb is tender.
Take the lamb out and set it aside to cool in the refrigerator.
Strain the sauce through a fine chinois and reduce until you have a sauce consistency.
Place it to one side.
For the pea puree:
Bring one cup of chicken stock to a boil, add peas and cook for 30 seconds.
Strain the peas, reserving the stock.
Add peas to the blender and process with cream and salt and pepper to taste.
Add a little of the hot chicken stock at a time to achieve a smooth consistency.
Press the pea puree through a fine chinois and keep to one side in a warm place.
Plating:
Sear the lamb loin and cook until your liking.
Take the crust out of the freezer, lay it flat on a chopping board, and cut it the same size and shape as the lamb loin with a sharp knife, peel the paper off and place it over the loin.
Gratinate under the grill and let rest for 5 minutes.
Whilst lamb is resting, fry the alliums in a little olive oil until tender.
Heat the shank back up in the sauce.
Smear the puree over the plate and add hot mash potato on one side of the smear.
Place lamb loin on the other side, garnish with alliums and mint flowers, and spoon sauce around the plate.
May 8th
Saint Metrone of Verona
8th-century penitent who chained himself to a stone in front of the cathedral of Verona, Italy, threw the key into Adige River and lived there on the street for seven years in penance. The key to his chains was found in the belly of a fish by two fishermen who took the key to the local bishop. The bishop took the return to the key as a sign, freed Metrone from his chains, and welcomed him to active Communion in the Church.
Here is a recipe for Coconut Fish with a Key Lime Sauce to honor his miraculous reprieve:
INGREDIENTS
For sauce
1 1/2 TBSP fresh lime juice
2/3 cup mayonnaise
1 TBSP honey
2 tsp Dijon mustard
1 tsp finely grated peeled fresh ginger
1/4 tsp salt
1/8 tsp ground cayenne pepper
1 tsp fresh lime zest
For fish
4 cups sweetened flaked coconut (10 oz)
1 cup self-rising flour
3/4 cup beer
1/2 tsp salt
1 tsp cayenne
1 large egg
Oil for frying
2 lbs fresh fish filets (mahi mahi or other mild fish)
INSTRUCTIONS
Whisk together the sauce ingredients, cover, and chill until ready to serve.
Place coconut in a pie pan. In a medium bowl, whisk the flour, beer, salt, cayenne, and egg until smooth. In your fryer or a medium pan, heat the oil over medium high heat or until 350°F on the thermometer.
Coat the fish. First, dip it in the beer and flour mixture, allow excess batter to drip off; then dredge in the coconut—cover it completely and press it on gently to help it stick. Fry until golden brown, about 4 minutes (depending on the size of your fillets).
Skim any loose coconut from your oil and continue frying until all fish is cooked.
Serve with sauce.
May 9th
Saint Gregory of Ostia
Benedictine monk. Priest. Abbot of the monastery of Saints Cosma e Damiano ad Micam auream, Rome, Italy. Chosen Cardinal–Bishop of Ostiaand Vatican librarian, and papal legate to the kingdoms of Spanish Navarre and Old Castile. Reported as a miracle worker, especially concerned with saving crops from pests, he is venerated throughout Navarre and Rioja.
Here is a recipe for Locust Fried Rice to honor his protection of crops from pests:
INGREDIENTS
2 tsp of oil
1 medium sized egg, beaten
Mushrooms, chopped
40 roasted locust
200g of frozen peas
1 garlic clove, crushed
Small knob of fresh root ginger, grated
2 tsp soy sauce, plus extra to serve
1 tsp sugar
250g of cooked basmati rice.
INSTRUCTIONS
Heat the oil in the frying pan or wok over medium heat and add the beaten egg.
Leave the egg to cook for 30 seconds – 1 minute
Remove egg from pan, finely slice, and set to one side.
Add the locust and the mushrooms to the pan and fry for approx 3 minutes until golden.
Introduce the peas, garlic, and ginger to the bacon and locust and cook together for 1 minute.
Mix the soy sauce and sugar together and set to one side.
Turn up the heat of the pan and add the cooked rice and heat through.
Splash in the soy sauce and sugar mixture as well as the egg and stir through
Serve straight away and add more soy sauce to taste.
May 10th
Saint Joseph de Veuster
Joseph joined the Picpus Fathers, taking the name Damien. He volunteered for missionary work while still in seminary, and was sent to Hawaii. Ordained in Honolulu, he became a missionary on islands where his single parish was the size of all of his native Belgium. Resident priest in the leper colony on Molokai where for years he worked alone to minister to the patients’ spiritual and medical needs. His work turned a wretched dump for the unwanted into a real community with the best treatment of the day, and patients who lived strong spiritual lives. He contracted leprosy in 1885, and though severely crippled by the disease, Father Damien worked until the end.
Here is a recipe for Hawaiian Buns to honor his sacrifice:
INGREDIENTS
SPONGE
1/4 cup King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast, SAF Gold instant yeast preferred
2 tablespoons water
DOUGH
1/2 cup pineapple juice, canned
1/4 cup (4 tablespoons) softened, unsalted butter
1/3 cup brown sugar
2 large eggs plus 1 egg yolk, white reserved
1 teaspoon vanilla extract
2 3/4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons potato flour
1 1/4 teaspoons salt
INSTRUCTIONS
For the sponge: In the bowl of your stand mixer or the bucket of your bread machine, combine the sponge ingredients. Allow the sponge to rest for 15 minutes.
Add the pineapple juice, butter, brown sugar, eggs and yolk, and vanilla, mixing until well combined.
Whisk together the remaining flour, potato flour, and salt before adding to the liquid ingredients.
Mix and knead until the dough is cohesive and smooth; it'll be very sticky at first. If you're using a stand mixer, beat with the flat beater for about 3 minutes at medium-high speed;
then scrape the dough into the center of the bowl, switch to the dough hook, and knead for about 5 minutes at medium speed.
It may have formed a very soft ball, but will probably still be sticking to the bottom of the bowl. If you're using a bread machine, simply let it go through its entire cycle. If you find the dough isn't coming together, add a tablespoon or two of flour.
Lightly grease the mixing bowl or a large (8-cup) measure; round the dough into a ball, and place it in the bowl or measure. Cover, and let rise until very puffy, about 1 1/2 to 2 hours.
If you're using a bread machine and the dough hasn't doubled in size when the cycle is complete, simply let it rest in the machine for another 30 to 60 minutes.
Lightly grease a 9" x 13" pan.
Gently deflate the dough. Divide it into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball. Space the buns in the pan.
Tent the dough gently with lightly greased plastic wrap. Let the dough rise in the pan for 1 hour, until it's nicely puffy. Toward the end of the rising time, preheat the oven to 350°F.
Mix the reserved egg white with 1 tablespoon cold water, and brush some onto the surface of the rolls; this will give them a satiny crust.
Bake the rolls for 20 to 25 minutes, or until the internal temperature reads 190°F on a digital thermometer.
Remove the rolls from the oven, and after a few minutes, turn them out onto a cooling rack.
Serve warm. Store leftovers, well wrapped, at room temperature for several days; freeze for longer storage.
May 11th
Saint Francis of Gurolamo
Studied humanities, philosophy, and canon law before he was ordained. He joined the Jesuits at age 28 on 1 July 1670. Rural missioner in and around Naples for 40 years.
Successful and effective preacher, he ministered in prisons, brothels, and galleys. Converted Moor and Turkish prisoners of war. Rescued children from dangerous and degrading situations. Opened a charity pawn shop. Organized laymen into a group called Oratio della Missione to help fellow Jesuit missionaries. Numerous miraculous cures were attributed to him in and after his life.
Here is a recipe for Spaghetti alla Puttanesca: “Whore’s Spaghetti” to celebrate his ministry to the most vulnerable:
INGREDIENTS
1 lb dry spaghetti or linguine
3 tbsp light olive oil
1 small shallot (thinly sliced)
4 cloves of garlic minced
¾ cup olives (pitted and chopped)
2 tbsp capers
1 tsp chili flakes
½ tsp salt
1 can whole peeled tomatoes (28oz)
½ cup parmigiano reggiano (freshly grated)
¼ cup basil leaves (loosely packed)
INSTRUCTIONS
Fill a large stock pot with water and a tablespoon of salt. Cover and place on high heat and bring to a boil.
Meanwhile, in a large, deep skillet or frying pan. Heat olive oil to medium-high heat. Add the shallots and garlic and stir until the garlic begins to brown. Remove from heat as necessary to ensure the garlic doesn’t burn. Add the tomatoes and bring to a boil. Reduce the heat to simmer and cook for 10 minutes.
Add the dry pasta to the water and cook until al dente.
While pasta is cooking, add the olives, capers, and chili flakes to the tomato sauce and stir to combine. Continue to cook until thickened. Taste for seasoning and adjust as necessary.
When the pasta is done, strain and reserve about ½ cup of pasta water. Stir the spaghetti into the puttanesca sauce. Add pasta water if necessary to loosen the sauce. Stir in ¼ cup of the parmigiano and the basil leaves. Serve immediately, topped with additional parmesan and basil leaves.
May 12th
Saint Philip of Agria
First Christian missionary to Sicily. Exorcist.
Here is a recipe for Sicilian Red Devil Chicken to honor his life’s work:
INGREDIENTS
1 lb fresh boneless skinless chicken breast
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2ounce) can diced tomatoes, drained
1⁄2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1⁄2 teaspoon dried thyme
1⁄4 teaspoon crushed red pepper
INSTRUCTIONS
Cut each chicken breast into 3 equal pieces and season with salt and pepper.
Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces.
Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes.
Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme, and red pepper flakes, mix well.
Return chicken to pan, cover, reduce heat to low, and simmer for about 12 to 15 minutes for flavors to blend.
Remove bay leaves and serve over pasta if desired.
May 13th
Saint André-Hubert Fournet
Andrew had a strong religious upbringing, nagged by his mother to become a priest. Andrew resisted, and tried to study at Poitiers, but began leading a wild life. Out of school, his mother convinced him to stay with his uncle, a priest. The uncle’s good example so moved Andrew that he turned his life around, returned to his studies, and felt the call to a vocation. Parish priest, assigned to Maille, France.
During the French Revolution, Andrew refused to take an oath that renounced the Church. He fled to Spain for five years, then returned to his parish, and was protected by his flock, celebrating the sacraments in secret.
Here is a recipe for Bruschetta a la Maille to honor his life of service:
INGREDIENTS
4 slices ciabatta or French bread
2 cloves garlic, halved lengthwise
1/2 onion, diced
White Onion, Large
2 tablespoons extra-virgin olive oil
2 Italian tomatoes, diced4 leaves basil, chopped
2 tablespoons Maille Old Style Mustard
INSTRUCTIONS
Toast the bread in the oven. Rub the bread with the garlic and top with a drizzle of olive oil. In a bowl, stir tomatoes, onion, and Maille Old Style mustard. Spread preparation on the slices of toasted bread. Add olive oil, salt, and pepper, and garnish with chopped basil.
May 14th
Blessed Giles of Santarem
Though his family encouraged him to enter the priesthood, and his royal connections in Portugal provided him with several benefitss, Gil had no interest. He studied medicine and necromancy. Gil made a blood-sign pact with the devil for knowledge and skills, and he renounced it only when a spectral knight appeared to him and ordered to change his life. Gil returned to Christianity and studied theology in Paris, France. Joined the Dominicans at Palencia, Spain. Dominican provincial for Spain.
Here is a recipe for Portuguese Devil Curry to celebrate his repentance:
INGREDIENTS
6 tablespoons cooking oil
1 teaspoon mustard seeds
350 g chicken
350 g roast pork
500 ml water
1 1/2 tablespoons vinegar
2 tablespoons sugar
Salt
Spice Paste:
20 stalks dried chilies
15 shallots
2 cloves garlic
3 candlenuts
3 stalks lemon grass
20 g galangal
2 cm turmeric
INSTRUCTIONS
Using an electric blender, finely grind spice paste ingredients.
In a wok, sauté spice paste until fragrant, stirring continuously to prevent burning.
Add mustard seeds and sauté for another 15 seconds before adding the chicken pieces and roast pork. Cook for another 2 minutes. Add water and vinegar.
Simmer over low to medium heat or until chicken is tender, adjusting seasonings to taste.
Keep it in the refrigerator overnight. Reheat before serving. Add a little water if the gravy becomes too thick.
May 15th
Saint Euphrasius of Andujar
First century spiritual student of the Apostles. One of the first group of missionaries to Spain, ordained by Saint Peter and Saint Paul. Martyr.
He once traveled from Spain to Rome, Italy in 30 minutes in order to help the Pope. He managed the quick trip by bribing a captive goblin with leftover food. He brought with him a portrait of the Virgin Mary which had been painted by Saint Luke and given to him by Saint Peter.
Here is a recipe for a Green Goblin Smoothie to commemorate his journey:
INGREDIENTS
1 cup (8 oz) of soy milk
1 tbsp of chia seeds
1 tbsp of hemp seeds
2 tbsp of creamy almond butter
2/3 cup (85g) of frozen spinach
INSTRUCTIONS
Add in the spinach first, then soy milk, then almond butter and then top it off with the seeds.
Let it all sit for 30 seconds
Blend it until it’s all liquefied (stir it with a spoon first to make sure there are no chunks of unblended spinach left).
Serve.
May 16th
Saint Andrew Bobola
Born to the Polish nobility. He joined the Jesuits and taught philosophy. He worked with the sick during a plague outbreak and was a successful missionary to the Orthodox, preaching along the roads, bringing whole villages back to Catholicism. Prince Radziwell gave Andrew a house in Pinsk as a refuge for Jesuits hiding from the Cossacks and Tartars. He was captured just after Mass on 10 May 1657 during a Cossack raid on Pinsk. He was severely beaten, dragged by horses, tortured, hacked with knives, skinned alive, and when he tried to pray for them, they tore out his tongue and murdered him, all for being a Christian; he never surrendered his faith. Martyr.
Here is a recipe for Potato Skins to honor his excruciating death:
INGREDIENTS
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
2 cups shredded sharp cheddar cheese (about 4 ounces)
5 to 6 slices cooked, crumbled bacon
1/3 cup sour cream
2 tablespoons finely chopped fresh chives
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
Transfer to a wire rack until cool enough to handle, about 10 minutes.
Set the oven to broil.
Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper.
Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn).
Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.
Evenly fill each skin with cheese and crumbled bacon. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes.
Remove from the broiler and top each with 1 teaspoon of the sour cream and a sprinkling of the chives.
Serve immediately.
May 17th
Saint Pascal Baylon
From youth, he displayed great devotion to the Eucharist. Worked as a shepherd from ages 7 to 24, and was a good influence on his shepherd friends, an often rowdy group. Franciscan lay brother with friars of the Alcantarine Reform, often serving as cook or doorkeeper. His charity to the poor and afflicted, his unfailing courtesy and humility were remarkable even by Franciscan standards. While traveling in France, he narrowly escaped death at the hands of a Huguenot mob. Poorly educated, he was still a counselor sought by rich and poor alike.
Here is a recipe for San Franciscan Cioppino to honor his Franciscan humanity:
INGREDIENTS
4 tablespoons extra virgin olive oil
1 large fennel bulb thinly sliced (core removed)
1 large sweet onion chopped
3 large shallots chopped
4 cloves large garlic sliced
2 teaspoons sea salt
4 ounces tomato paste
26 ounce can of whole plum tomatoes crushed by hand
2 cups dry white or red wine
2 cups chicken stock
1 dozen small clams scrubbed
1 dozen mussels scrubbed
9 16-20 count shrimp peeled and deveined
9 large sea scallops
3 crabs- dungeness preferred (snow crab, blue claw, or Stone Crab Claws)
1/2 pound of firm fish cut into 3 pieces optional
1 bay leaf
1/4 teaspoon crushed red pepper flakes more if you like it spicy
INSTRUCTIONS
Heat two tablespoons of olive oil in a large sauteuse (deep skillet) over medium heat.
Add the fennel, onion, shallots, and salt and saute until the onion becomes translucent about 5-7 minutes.
Add the garlic and crushed red pepper and continue to saute for 2 minutes.
Add tomato paste, plum tomatoes, and all juices, wine, chicken stock, and bay leaf.
Bring to a light boil, then reduce the heat to simmer and allow to cook for one hour. Stir occasionally
While sauce is simmering in another saute pan add 2 tablespoons olive oil and sear shrimp, scallops (and fish pieces if used) on both sides, but do not cook fully.
Remove seafood from the pan and place on a plate for use later. If you did use the fish pieces you can add them to the sauce now. (do not add the shrimp or scallops at this time)
In the same pan add a little more oil, clams, and mussels. Cover and steam them until they open. (if any of the mussels or clams are open before cooking discard them, they're dead and aren't safe for consumption)
At about the 45 minute mark of simmering the sauce, add in the crabs, and the mussels and clams with all the pan juices. Continue to simmer.
If you are serving your Choppino over pasta you may begin getting the water ready at this time.
After one hour and your pasta is cooked for the last five minutes, add in the shrimp and scallops.
Taste the sauce and re-season as needed.
Serve over pasta and enjoy with a loaf of crusty bread.
May 18th
Blessed Jan Oprzadek
Joined the Franciscan Friars Minor in the province of Saint Mary of the Angels in 1912. Drafted into military service in World War I, he returned to the monastery after the war and made his solemn profession on 4 October 1924, taking the name Marcin. Priest. Arrested on 26 August 1940 with several other friars during the Nazi persecutions. Deported to the Sachsenhausen extermination camp, then to Hartheim where he was executed. Martyr.
Here is a recipe for Monastery Oatmeal Bread to honor his life:
Ingredients
1 ½ envelopes yeast, active dry or cakes fresh yeast
2 tablespoons sugar or honey
1 ½ cups milk
warm
1 cup rolled oats
1 cup bread flour or all-purpose
½ cup whole-wheat flour
Dough
1 cup rolled oats
¼ cup butter
melted
2 teaspoons salt
2 1/2 to 3 cups whole-wheat flour or all-purpose flour
1 each eggs
beaten, with 2 tablespoons milk or cream
1 x rolled oats
INSTRUCTIONS
For the sponge: Sprinkle dry yeast an dsugar over warm milk (105 - 115 degrees F) in a small bowl; stir to dissolve.
If using cake yeast, crumble into a small bowl.
Stir in sugar and lukewarm milk (95 degrees F).
Let stand until foamy.
Combine oats, bread flour, and whole wheat flour in a large bowl.
Add yeast mixture and whisk until smooth.
Cover with plastic wrap.
Let rise in a warm draft-free area for 1 hour.
For the dough: Stir down the sponge, using a wooden spoon.
Mix in 1 cup oats, butter, and salt.
Vigorously stir in enough whole wheat flour ½ cup at a time to form a soft dough.
Knead on a floured surface until smooth and elastic, kneading in all-purpose flour if sticky.
Grease a large bowl.
Add dough, turning to coat the entire surface.
Cover bowl with plastic.
Let rise in a warm draft-free area until doubled, about 45 minutes.
Gently knead dough in a bowl until deflated.
Cover and let rise again in a warm draft-free area until doubled in volume, about 30 minutes.
Grease baking sheets.
Gently turn the dough out on a lightly floured surface.
Cut in half.
Knead each piece into a round.
Pull 2 opposite sides under to form an oval.
Place on prepared sheets seam side down.
Slash the top of loaves, using a serrated knife.
Brush with glaze and sprinkle with oats.
Let rise until doubled in volume, about 30 minutes.
Preheat oven to 400℉ (200℃).
Bake until loaves sounds hollow when tapped on the bottom, about 30 minutes.
Immediately transfer to racks and cool.
May 19th
Saint Crispin of Viterbo
His father died when Pietro was very young, and his mother consecrated the boy to the Blessed Virgin Mary when he was five years old. Pietro developed an early devotion to Our Lady, calling her his other mother, and displayed such a simple and honest piety that led his neighbors to call him il Santorello (the little saint). He worked as a shoemaker for the uncle who provided for his education.
The sight of a procession of Friars Minor Capuchin woke Pietro to the realization that he was called to religious life. He became a Franciscan lay brother, taking the name Crispin because of his craft.
Crispin’s simple, humble holiness brought many local lay people to him for spiritual guidance. As word of his wisdom spread, his visitors became priests, then bishops, then cardinals, and even a pope. Crispin was noted for paying little attention to the rank or status of a visitor, either high or low, but concentrating on talking to them all as equal children of the same God. Reputed to work miracles, heal by touch, and prophesy.
Here is a recipe for Crispy Italian Roasted Chickpeas to honor his life:
INGREDIENTS
1 15 ounce can chickpeas
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup minced fresh herbs (I used basil, parsley, oregano, and a little bit of thyme)
1 teaspoon salt
fresh ground black pepper, to taste
INSTRUCTIONS
Drain and rinse the chickpeas and then lay on a clean kitchen towel to dry for a few minutes.
Toss together all the ingredients in a medium bowl.
Transfer to a rimmed baking sheet.
Bake in a 375 degree oven for about 25-30 minutes or until golden brown in color, giving the baking sheet a good shake about halfway through.
Let cool and enjoy.
May 20th
Saint Baudelius of Nimes
Married lay evangelist who worked tirelessly to spread the faith in Gaul. He arrived Nîmes, France during a sacrifice to the Roman god Veiovis; he knocked over the statue, interrupted the sacrifice, preached against false gods, and was immediately seized, whipped, and murdered. Martyr.
Her is a recipe for Brandade de Nimes to honor his efforts there:
INGREDIENTS
150g/5oz salt cod
1 bay leaf
2 shallots, lightly crushed
100ml/4floz double cream
salt and finely ground black pepper
3 - 4 Baby gem leaves
olive oil
INGREDIENTS
Wash well and simmer loin of salt cod with the shallot and bay leaf until cooked, yet firm.
Remove from the cooking liquid and add to the cream in another saucepan, heat together and beat well until smooth.
Once cool, season and refrigerate until required. It should be stiff enough to form soft quenelles.
To serve, garnish a starter plate with the leaves, quenelle the Brandade on top, drizzle with the vinaigrette, and center with amuse gulle bread.
May 21st
Blessed Fran’s Jägerstätter
Born to Rosalia Huber and Franz Bachmeier, servants too poor to get married. His father died in World War I when the boy was less than ten years old; his mother then married local farmer Heinrich Jägerstätter who adopted Franz. Franz had little formal education, but his adoptive father was serious about the boy being able to read so that he could educate himself. At age 20 he began three years of work in the iron ore industry. He led a rather wild and dissolute life in his early 20’s, but by his late 20’s had settled down to life as a peasant farmer, became serious about his faith, married, and became the father of three daughters. He worked as a sacristan for his parish, arranging funeral and prayer services, attended Mass daily, and developed a special ministry to the bereaved.
He became known as a vocal critic of the Nazis; he was the only one in his village to vote against Austrian unification with Germany in 1938, when greeted with “Heil Hitler” would respond “Pfui Hitler”, and basically had no social life in the town because of his beliefs. When drafted into the army of the Third Reich, Franz could not reconcile such service with his faith; after a brief period served behind the lines, he refused to report for further service, was arrested, imprisoned in Linz, Austria, and Berlin, Germany, given a military trial, and finally executed. He spent time in prison praying, supporting other prisoners, and writing a series of letters and essays.
Here is a recipe for Funeral Potatoes to honor both his ministry and his martyrdom:
INGREDIENTS
2 12 oz. packages Frozen Cubed Hash Browns thawes
2 cups sour cream
1 can cream of chicken soup
1/2 cup butter melted
1 tsp salt
1 tsp onion powder optional
2 cups shredded cheddar cheese
2-3 cups corn flakes crushed
1/2 cup butter melted
INSTRUCTIONS
Place your potatoes in a colander. Let set until thawed and drained.
Combine sour cream, soup, and butter in a bowl. Mix it well. Add salt, onion and cheese to this mixture and mix until all combined.
Add potatoes to the mixture and stir until all combined. Place in a 9x13 pan.
Sprinkle on butter covered crushed Corn flakes.
Bake uncovered at 350 for 40-50 minutes.
May 22nd
Saint Bobo of Provence
A soldier who fought invading Saracens. Tired of a life of violence, he retired to live as a penitent hermit.
Here is a recipe for Shrimp Bobo to honor his repentance of violence:
INGREDIENTS
Cassava purée:
2 garlic cloves, minced or chopped
1small onion, cut into pieces
1 red pepper, cut into small pieces
4 small tomatoes, seeded and peeled
3 tablespoons olive oil
2lbs peeled cassava, cut into pieces or grated
1 can (13.5 oz) sugar-free coconut milk
13.5oz water (approximately 1 2/3 cups)
Salt and pepper to taste
Shrimp stir fry:
3 tablespoons olive oil
2 garlic cloves, minced or chopped
1 small onion, cut into thin pieces
4 small tomatoes, seeded and peeled
2lbs fresh and peeled shrimp
1/2 cup chopped cilantro
6.75oz (half a can) sugar-free coconut milk
Hot sauce, salt and pepper to taste
Chopped parsley for garnish, if desired
INSTRUCTIONS
Cassava purée: In a blender, blend the two garlic cloves, onion, pepper, and tomatoes for 2 minutes.
In a skillet, heat olive oil over medium heat; add the blended mixture and the pieces of cassava, and stir constantly.
Add the coconut milk and water, and cook over low heat until the cassava is tender. Mash it with a fork until it has the consistency of purée. Season with salt and pepper to taste.
Seafood stir fry: Heat olive oil in a skillet over medium heat. Add garlic cloves, onion, shrimp, and tomatoes. Once the shrimp shows some color, add the chopped cilantro and blend.
Stir in the cassava purée, half a can of coconut milk, and tabasco sauce to taste. Taste for salt and pepper.
Lastly, add the chopped parsley for garnish.
May 23rd
Saint William of Rochester
William led a wild and misspent youth, but as an adult he had a complete conversion, devoting himself to God, caring especially for poor and neglected children. He worked as a baker and gave every tenth loaf to the poor. He attended Mass daily, and one morning on his way to church he found an infant abandoned on the threshold. He named the baby David, and adopted him, and taught him his trade.
Years later he and David set out on a pilgrimage to the Holy Lands. During a stop-over in Rochester, England the boy David turned on William, clubbed him, cut his throat, robbed the body, and fled. Because he was on a holy journey, and because of the miraculous cures later reported at his tomb, he is considered a martyr.
A local insane woman found William’s body, and plaited a garland of honeysuckle flowers for it; she placed the garland on William, and then on herself whereupon her madness was cured. Local monks, seeing this as a sign from God, interred William in the local cathedral and began work on his shrine. His tomb and a chapel at his murder scene, called Palmersdene, soon became sites of pilgrimage and donation, even by the crown.
Here is a recipe for Sottish Bap (buns) to honor his vocation:
INGREDIENTS
4½ cups flour
½ cup butter
2 teaspoons sugar
2 teaspoons salt
1 cup lukewarm water
1 cup lukewarm milk
4 teaspoons yeast
Extra cup of flour for kneading dough
INSTRUCTIONS
Place flour, butter, and salt into a bowl and mix until it resembles breadcrumbs.
In a jug place the lukewarm milk, water, sugar, and yeast then stir until dissolved. Cover and place in a warm area until frothy
Once frothy, mix again and add into the flour mix and stir until it starts coming together to form a dough. You may use the mixer for this but you can use a handheld too. Just mix until the beater starts to clog with dough then turn out.
Knead dough until smooth for around 5 minutes then place back in the bowl and let rise for 1hr.
Once doubled in size punch down and knead again for 5 minutes
Then divide into 12 pieces and roll dough into balls.
You should get all 12 balls onto the baking tray.
Dust bottom of a baking tray with flour
Once the baking tray is dusted with flour, place the dough evenly apart onto the tray and then dust again with flour.
I use an old spice jar filled with flour for this. You can use parchment paper too.
Let rise again for another 20 minutes
Now place in the oven for 15 minutes or until the top of the Baps/Buns have turned light brown.
Take it off the baking tray and place on the cooling tray.
May 24th
Saint Joanna the Myrrh Bearer
First century lay woman. Married to Chusa, steward of King Herod Antipas. Disciple of Jesus, and mentioned in Luke (8:3) as providing for Jesus and the Apostles. Eastern tradition says that she gave the head of John the Baptist an honorable burial. One of the women Luke says (24.10) discovered the empty tomb on the first Easter when she went to anoint the body.
Here is a recipe for Myrrh Hand Balm to honor her service to The Lord:
INGREDIENTS
1/2 cup organic olive oil
1/4 cup organic grapeseed oil
1/4 cup organic avocado oil
3 level Tbsp beeswax pastilles
1 level Tbsp organic unrefined shea butter
25 drops organic frankincense essential oil
20 drops myrrh essential oil
20-25 drops organic black spruce essential oil
15 drops organic lavender essential oil
5 drops organic atlas cedar essential oil
Directions:
In a double boiler over low to medium heat, combine oils, beeswax, and shea butter. Heat gently until fully melted and stir often.
While oils and butter are melting, drop essential oils into a small 1/8th ounce screw cap bottle, place cap on bottle, and gently roll bottle between palms to blend.
Once oils, beeswax, and shea butter are fully melted, remove from heat and transfer mixture into a heat-safe measuring cup with a pour spout.
Add blended essential oils and stir to evenly distribute in the balm.
Pour balm into containers of choice, allowing to cool for 1-2 minutes, and then carefully place in the freezer for 5-7 minutes.
Remove and place balms on the countertop covered with a paper towel to finish cooling completely.
May 25th
Saint Denis Ssebuggwawo
Musu clan. Convert. One of the Martyrs of Uganda who died in the Mwangan persecutions.
Here is a recipe for Luwombo to celebrate his life:
INGREDIENTS
2 lb beef, diced
1 cup unsalted peanuts, ground
2 onions, chopped
4 tomatoes, chopped (or 1 (14 oz) can of crushed tomatoes)
1 cube chicken bouillon
1 cup mushrooms, sliced
1 piece smoked fish, or smoked meat (optional)
Salt
Pepper
Banana leaves
6 plantains
INSTRUCTIONS
Sauté the meat in a lightly oiled pan until browned on all sides. Set aside
.
Heat a tablespoon of oil in a pan, then add the onions and cook for 2 minutes before adding the tomatoes, chicken bouillon cube, salt, pepper, peanuts, mushrooms and smoked fish (or smoked meat ).
If necessary, add a little water to form a smooth sauce. Simmer for 8-10 minutes.
Add meat and mix.
Cut banana leaves to form 10-inch wide rectangles. Remove the mid rib.
Place the banana leaves above the fire for a few seconds to soften. Then rinse with water.
Place a portion of the meat mixture in the center of a leaf.
Fold the leaf on the sides, then fold the other two ends to form a small pouch.
Tie with a string then repeat with the operation with the rest of the mixture.
Place a rack in the bottom of a large pot and add water to the bottom. Place the pouches on top of the rack and cover.
Add the plantains over in the pan. Bring to a boil and steam for at least two hours.
Take plantains out of the pot and mash them with a fork.
Serve luwombo with mashed plantains.
May 26th
Saint Ponsiano Ngodwe
Nnyonyi Nnyange clan. Soldier. Convert. One of the Martyrs of Uganda who died in the Mwangan persecutions.
Here is a recipe for Motoke to honor his life:
INGREDIENTS
8 -10 plantains
1 lemon, juice of (optional)
oil (for frying)
1 onion, chopped
2 -3 tomatoes, chopped (or canned whole tomatoes, drained)
1 green bell pepper, chopped
3 -4 garlic cloves, crushed
1 chili pepper, chopped (optional)
salt or coriander or cayenne pepper (to taste) or red pepper (to taste)
1 lb ground beef (optional) or 1 lb beef stew meat, cut in bite-sized pieces (optional)
1 cup beef broth (optional) or 1 cup beef stock (optional)
INSTRUCTIONS
Peel the plantains, cut into cubes, sprinkle with lemon juice, and set aside.
Heat oil in a large pan. Fry the Onion, tomatoes, green pepper, hot pepper, and garlic together. Add spices to taste.
Add meat or broth. Continue frying and stirring until the meat is nearly done or until the broth is starting to boil.
Reduce heat. Add plantains. Cover and simmer over low heat until plantains are tender and meat is done.
Serve matoke (matooke, if you prefer) hot.
May 27th
Saint Antanansio Bazzekuketta
Nkima clan. Convert. One of the Martyrs of Uganda who died in the Mwangan persecutions.
Here is a recipe for Hacked Pork to honor his noble death:
INGREDIENTS
1/4 cup reduced-sodium soy sauce
1/4 cup honey
2 tablespoons hoisin sauce
4 cloves garlic, chopped
2 tablespoons chopped ginger
1 teaspoon Chinese five-spice powder
2 pounds boneless center-cut pork roast
1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
12 ounces wide lo mein noodles, cooked following package directions
2 scallions, thinly sliced
Steamed snow peas (optional)
INSTRUCTIONS
In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder. Place in a resealable plastic bag and add pork; shake to coat. Refrigerate overnight.
Coat a slow cooker bowl with nonstick cooking spray. Place pork in a bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Remove pork to a large baking dish and keep warm. Pour liquid from a slow cooker into a saucepan. In a small bowl, stir cornstarch into the broth. Bring liquid in a saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired.
May 28th
Saint Meliconis of Thessalonica
Tortured, mutilated and martyred in the persecutions of Decius for refusing to worship idols. When she was beheaded milk, not blood, poured from the wound.
Here is a recipe for Chicken in Milk to honor her miraculous death:
INGREDIENTS
1 (3 to 4 pound) whole chicken
Kosher salt and freshly ground black pepper, to taste
¼ cup unsalted butter
¼ cup extra-virgin olive oil
1 small cinnamon stick
10 cloves garlic, skins left on
2 ½ cups whole milk
1 handful of fresh sage, leaves picked — around 15 to 20 leaves
2 lemons
INSTRUCTIONS
Heat oven to 375 degrees. Season the chicken aggressively with salt and pepper.
Place a pot that will fit the chicken snugly over medium-high heat on the stove, and add to it the butter and olive oil.
When the butter has melted and is starting to foam, add the chicken to the pot and fry it, turning every few minutes, until it has browned all over.
Turn the heat down to low, remove the chicken from the pot and place it onto a plate, then drain off all but a few tablespoons of the fat from the pot.
Add the cinnamon stick and garlic to the pot, and allow them to sizzle in the oil for a minute or 2, then return the chicken to the pot along with the milk and sage leaves.
Use a vegetable peeler to cut wide strips of skin off the two lemons, and add them to the pot as well.
Slide the pot into the oven, and bake for approximately 1½ hours, basting the chicken occasionally, until the chicken is cooked through and tender and the sauce has reduced into a thick, curdled sauce. (If the sauce is reducing too quickly, put a cover halfway onto the pot.)
To serve, use a spoon to divide the chicken onto plates. Spoon sauce over each serving. Goes well with sautéed greens, pasta, rice, potatoes, or bread.
May 29th
Saint Bona of Pisa
Mystic and visionary from her childhood. Augustinian tertiary by age 10. Pilgrim to the Holy Lands at age 14, travelling to see her father who was fighting in the Crusades. On the way home she was captured and imprisoned by Islamic pirates in the Mediterranean, but was rescued by fellow Pisan Christians. Pilgrim to Rome, Italy. Pilgrim to Santiago de Compostela, Spain nine times, leading groups of pilgrims each time, which led to several of her areas of patronage
Here is a recipe for Travel Pizza Wraps to honor her life:
INGREDIENTS
1 stick light string cheese
1 medium-large high-fiber flour tortilla with about 110 calories
2 tablespoons pizza sauce
Dash Italian seasoning
Dash garlic powder
Dash onion powder
1/4 cup chopped spinach leaves
1/4 cup canned stewed tomatoes, roughly chopped, patted dry
1 teaspoon reduced-fat Parmesan-style grated topping
6 pieces turkey pepperoni, chopped
INSTRUCTIONS
Set the toaster oven to the highest setting.
Break string cheese into thirds and put in a blender or food processor-blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.
Place the tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm.
Evenly spread sauce onto the center of the tortilla, and sprinkle with a dash of each of the spices. Top with spinach, stewed tomatoes, Parm-style topping, chopped turkey pepperoni, and shredded/grated string cheese.
Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place wrap on a microwave-safe plate, seam side down, and warm in the microwave for 30 seconds.
Transfer wrap to the toaster oven and cook until hot on the inside and slightly crisp on the outside, about 3 minutes.
May 30th
Saint Waksman of Bawburgh
Son of a prince, Walstan left home at an early age to live as a mendicant pilgrim and itinerant farm worker. One of his employers liked him so much that he wanted to make Walstan an heir, but the young man declined, asking only for a pregnant cow. The cow had twins, and when Walstan died while working in the fields, the calves carried his body to Bawburgh church, passing through solid walls to leave the body at the altar.
Here is a recipe for Roast Beef to honor his companions:
INGREDIENTS
6 potatoes, peeled and cut into large chunks
5 carrots, peeled and cut into 2-inch slices
1 onion, quartered
2 -3 lbs boneless chuck roast
1⁄2 cup water or 1⁄2 cup beef broth
1 tablespoon chives, chopped
2 tablespoons parsley, chopped
1⁄8 teaspoon pepper
1 (1 ounce) package onion soup mix
2 tablespoons Worcestershire sauce
1 (10 3/4ounce) can cream of mushroom soup
INSTRUCTIONS
Put potatoes, carrots, and onion on the bottom of the crockpot.
Place the roast on top, fat side up.
Pour in water or beef broth.
Sprinkle chives, parsley, pepper and Onion Soup mix over the meat.
Pour Worcestershire sauce and mushroom soup over meat.
Cover and cook for 8-10 hours.
May 30th
Saint Petronilla of Rome
She was the daughter of Saint Peter. She was so beautiful that he had locked her in a tower to keep her from eligible men. She refused a marriage offer by a pagan king named Flaccus; when he pressed his case, she went on a hunger strike and died three days later.
Here is a recipe for a Hunger Strike Shake to honor her death:
INGREDIENTS
2 scoop F1 Vanilla
1 cup (250 ml) Semi-skimmed milk (2% fat)
1 50g Greek yogurt, plain, low fat
1 tablespoon (6g) Oats
1/2 piece Orange
1/4 piece Banana
1/4 piece Apple
1 dash Cinnamon
INSTRUCTIONS
Combine ingredients and blend.
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