Friday, April 13, 2007
Easter Ham
Christ is risen, Alleluia! He is risen, indeed, Alleluia!
My mother hosted our Easter family celebration this year. For the main meal, she decided to have roast beef and ham, and I offered to bring the ham and bake it for her. I think I've mentioned this before, but many glazes on hams have allergens, particularly wheat. Some hams have injected juices, so it's important to read labels before buying ham.
I bought one at Costco. I follow the reheating instructions, 325 degrees at 8 minutes per pound, but I do not use the glaze packet, instead I follow the recipe from the old version of Joy of Cooking for Spirit Glaze for Ham. This is really taste, keeps the ham moist, and is my family's favorite. When serving dinner, the question came "Is this Jenn's ham? Allright!"
Spirit Glaze for Ham
1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whiskey (I use Maker's Mark)
1/2 to 1 cup brown sugar
6 bruised cloves
2 tablespoons grated orange peel
Heat all ingredients in a small saucepan until sugar is melted. Pour over the ham and baste throughout the cooking cycle, about every 15 minutes.
The best thing about ham is that it can do double or triple duty for meals. So this ham was part of our Easter feast on Sunday, then a repeat meal on Easter Monday at home. On Wednesday we had Red Beans and Rice, one of my favorites.
12:34 Posted in Easter , Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (0) | Email this
Tuesday, November 07, 2006
Chicken Piccata
One cooking area that I'm still trying to find the right substitute flour is breading, especially chicken breasts. A few of our regular recipes before the allergy diagnosis included this step, and pounded, breaded cutlets do make for moister chicken breasts. Some of my other attempts have just made the coating soggy, or didn't even stick to the chicken. But for this recipe, I found a good combination. It coated the breasts well, it browned, and kept the chicken moist. It's not a crispy outside, but much better than my other attempts. My husband declared it delicious and a keeper...so into the files it goes for rotation.
A random fact about me -- I'm mad for artichokes. I love artichokes, and anything cooked with artichokes. Some evenings I just get a taste to serve them and scrounge to find a recipe. So last week I found this original recipe from Robin Miller and adapted it for our allergy needs. With the artichokes, capers (dh loves) and the lemon, it's a tangy, tasty meal. I made regular brown rice cooked in chicken stock. Next time I make this meal, I will serve brown rice pasta, such as spaghetti.
Chicken Piccata with Lemon, Capers and Artichoke Hearts
4 (4-ounce) boneless, skinless chicken breast halves
Salt and ground black pepper
1/4 cup corn starch
1/4 cup sweet rice flour
1/2 teaspoon finely grated lemon zest
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine
1/2 cup chicken broth
1 (14-ounce) can artichoke hearts, quartered
1/4 cup drained capers
Place chicken in zip-top bags and pound with a meat mallet or rolling pin until 1/4-inch thick. Remove chicken from bag and season all over with salt and black pepper. In a shallow dish (or plastic bag), combine sweet rice flour, corn starch lemon zest, paprika, and garlic powder. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
Heat oil in a large skillet over medium-high heat. Add chicken and saute 2 minutes per side, until golden brown and cooked through. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add artichoke hearts and capers and simmer 1 minute to heat through. (I had to keep on the stove a bit longer until dh came home, but that just made the sauce thicker. It didn't overcook the breasts.)
16:25 Posted in Food Allergies , Main Meal , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this | Tags: chicken, poultry, wine, artichokes, lemon, piccata
Thursday, September 28, 2006
Roast Chicken
When I placed the roast chicken on the table last night, dh declared "Wow, this looks like it should be in the pages of a food magazine, it looks that good!" With that kind of praise, I thought I would share the recipe. It's from the book Saving Dinner Basics: How to Cook Even If You Don't Know How by Leanne Ely. Last week I reviewed the book.
Roasting is an area I'm learning. Or rather "relearning." "Roast Chicken" conjures images hovering around the oven, basting juices and the results are dry overcooked meat. Leanne Ely turns those ideas on their head. She says:
I don't recommend basting. Ever. There is no earthly good reason to baste anything. Basting steals the heat, doesn't improve the flavor, and causes you to cook something longer than you should.
And after different trials, I would have to agree with her. I made this recipe last night, with only a few minor changes. First of all, I didn't make the gravy. I think dh would be in heaven if I would start making real gravy, but I'm an au jus type of gal. If wheat was allowed in our diet, I think I would be more willing to try, but I'm just not ready to embark on the allergy-free gravy test. I have a few other things to trial first.
Secondly, I didn't use a roasting chicken. I used what was organic and on sale, and that was a fryer, I believe.
Thirdly, I drizzled a bit of olive oil before putting it in the oven, and I added some white wine to the pan towards the end of the cooking process for a flavorful gravy without the fuss.
So, now I can make a hands-free delicious roast chicken. Skin comes out a little crispy, just the way dh likes it.
Fabulous Roasting Chicken
1 roasting chicken (5-6 pounds), rinsed and patted dry
1 celery stalk, cut into 2 inch pieces
1 onion, quartered
1 carrot, cut into 2 inch pieces
Salt and pepper (I used Lawry's Salt)
Garlic powder
Preheat oven to 375 degrees F. Rinse and pat dry chicken, putting aside the chicken neck.
Place celery stalk, onion, and carrot into the chicken cavity; place chicken in a roasting pan and sprinkle with salt, pepper, and garlic powder to taste. (I used a Pampered Chef Stoneware casserole pan, which worked marvelously.) Depending on the size of the bird, it should take about 1 1/2 hours to roast. When the chicken is down, the leg will move easily in the socket. (I use a digital thermometer which also saves the oven heat and my worrying as to whether it is cooked.)
Gravy (optional)
chicken neck
1 carrot
1 celery stalk, cut into 2 inch pieces
1 onion, quartered
1 carrot, cut into 2 inch pieces
1 tablespoon flour
1/3 cup water
While the chicken is cooking, place chicken neck and vegetables in a 2 quart stockpot. Cover with water and cook on low for 30 to 45 minutes to make additional stock for the gravy. Set aside.
Remove the bird from the roaster and keep warm. Pour the cooking juices out of the roast and into a bowl to cool. You can speed this process by putting the juice in the fridge or freezer; the fat will glob up on the top and then you can skim this nasty stuff off and throw it away. Return the de-fatted pan drippings to the roasting pan.
In a small mixing bowl, mix the flour and water into a smooth paste.
Heat the cooking juices, then add the neck stock and the flour-water paste. Using a wire whisk, whisk over a fairly high heat until mixture starts to look like gravy. Add salt and pepper to taste. Pour into a gravy boat. (Come to think of it, I don't even own a gravy boat!)
10:40 Posted in Main Meal , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (7) | Email this | Tags: roast chicken, easy dinner, allergy free
Tuesday, August 08, 2006
Feast of St. Dominic, August 8
El Greco: St Dominic in Prayer, 1586-90
This is a special feast day in my extended family. We celebrate one brother's birthday, one sister's wedding anniversary, and it was Great, Great Aunt Clair's birthday, a very special, saintly lady, may she rest in peace.
About St. Dominic, see Catholic Culture, Patron Saints Index, and a goldmine of links from the Dominicans (of course!).
St. Dominic was born in Spain, but fought Albigensianism, a Christian heresy in western Europe. Father John Hardon has an excellent explanation of Albigensianism. (Image: Pedro Berruguete, St Dominic and the Albigenses, c. 1495).Dominic founded the Order of Preachers. The reason why so many people were being sucked into this heresy was plain ignorance. So his mission was preach the Gospel, the Truth. From the Encyclopedia of Catholic Saints (August), there are some interesting notes on his life:
It was while he was still a student that he was given the first opportunity to show that charity and loving kindness which were to be the hallmarks of his life. The harvests had been poor, the reserve supplies of food were quickly running out, famine was already devastating the countryside and would soon reach Palencia. As always it was the little people, the poor and the humble, who were the first to be affected. The professors at the university took no notice; so long as they were paid they could always buy something on the black market. The students were as carefree as usual; if the worst came to the worst, they could always go somewhere else in search of learning and food. But Dominic at once sold all his possessions, including all the books that he had annotated with his own hand. For a scholar, and particularly for a scholar in those days, this was a great sacrifice, but Dominic explained it simply: "I do not wish to study dead parchments when men are dying of hunger." He used the money to buy food for the poor, but the words that he spoke--clear, simple and full of the spirit of the Gospel--aroused his fellow-citizens to their duty, and works of charity began to multiply all over the city. For Dominic was a scholar whose search for truth had drawn him closer to his fellow-men and not, as so often happens, away from them.
So beautiful! What a reminder on what our studies and reading should bring us. And these actions at the age of 16!
I couldn't find many quotes from this saint...but the ones I did find all point back to penitence and fasting. Another prod that in this day mortification is still very much needed.
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A man who governs his passions is master of the world. We must either command them or be enslaved to them. It is better to be a hammer than an anvil.
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Fight the good fight, my daughters, against our ancient foe, fight him insistently with fasting, because no one will win the crown of victory without engaging in the contest in the proper way.
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Possess poverty. (Dying words)
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For this saint's feastday, I don't think anything elaborate would be appropriate. We won't be fasting, but simplicity will be the aim. I'm going to trace back to Dominic's Spanish roots and use a recipe (once again) from my favorite Spanish cookbook My Kitchen in Spain by Janet Mendel for the main dish. My tomatoes are ripening and this recipe is perfect for using some of those luscious fruits, Chicken Sautéed with Fresh Tomato. Accompanying this I will have brown rice, a simple green salad and fresh fruit salad for dessert.
Chicken Sautéed with Fresh Tomato
Pollo con Tomate
3 Tbsp. olive oil
2 pounds chicken legs and/or thighs
4 1/2 pounds fresh tomatoes (about 8 large tomatoes)
1 garlic clove, chopped
1 tsp. salt
Freshly ground black pepper
Pinch dried thyme
1/2 tsp. pimentón (I'm omitting)
2 bay leaves
2 Tbsp. brandy
Choppped fresh flat leaf parsley
Heat the oil on medium high heat in a deep skillet, then add and brown the chicken pieces, about 10-15 minutes. Remove when browned all over, and drain extra fat except 2 tablespoons.
Either microwave or boiling water method, blanch and peel the tomatoes. Seed the tomatoes and chop coarsely, making 5 1/2 to 6 cups.
Heat remaining oil in skillet on high, add all remaining ingredients except parsley. Cook for 5 minutes, then add the chicken back to the pot. Lower heat to medium and simmer uncovered, about 45 to 75 minutes. Remove the chicken when done, but continue cooking the tomato sauce over medium heat until very thick and beginning to brown, about 30 minutes longer. Add chicken back to the pot to reheat. Remove bay leaves, serve garnished with fresh parsley.
Another sidenote on St. Dominic. He's the patron of scientists, astronomers and astronomy. I wish I realized this before I went to the grocery store. Seems a star fruit would be in order for our fruit salad. ;-) But we'll eat out on the porch and perhaps do a little star-gazing tonight, as the night is clear.
15:00 Posted in Cultural , Family , Family , Food Allergies , Liturgical Year , Main Meal , Poultry , Summer Meals , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (1) | Email this | Tags: chicken, summer, tomatoes, St. Dominic, Saint Dominic, Albigensianism
Sunday, July 23, 2006
Yummy Fish?
Days of abstinence are a penance for me. Don't get me wrong, I like fish. I just don't LOVE fish. Whenever I eat fish of any kind, fried, grilled, baked, broiled, stewed...it's an okay meal. And that's probably what's good for my soul -- I'm not eating for the enjoyment, but just for sustenance.
But sometimes we serve fish on days other than Friday. Yesterday was an example. Of all fish, I love halibut the best...probably because it's not fishy or oily at all. Trader Joe's (a place I love to shop) has a great selection of fish. Most of it's frozen, but it's really good. Many times what is at my close grocery store has been in the case for a while. At least I know it's frozen fresh from TJ's.
But I digress. In celebrating the reddening of our garden tomatoes, last night I prepared:
Halibut with Tomatoes
2 halibut steaks
1 cup tomatoes, diced
Fresh Basil
1 small onion, diced
1 Tbsp. fresh chives
1 clove garlic, minced
2 Tbsp. Olive Oil
Kosher Salt
Pepper
In a small bowl combine all ingredients except halibut. Let soak a few minutes. Meantime, light the grill. In aluminum foil place halibut and pour mixture over. Close foil into a packet, and place on grill for about 15-20 minutes. Serve warm.
We accompanied this with brown rice and fresh marinated cherry tomatoes (that's another post). But dh and I both declared it "yummy" -- unusual for us. This is one to put into our family rotation meals for summer.
18:00 Posted in Family , Main Meal , Vegetables and Salads , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this | Tags: halibut, tomatoes, grill, fish, abstinence
Monday, May 08, 2006
Memories of "Little Grandma"
One of my sisters and I called my mother's mother "Little Grandma." We're not sure why we adopted the name; my parents aren't sure, either. We just decided one day that we would call Dad's mother "Big Grandma" and Mom's mother "Little Grandma."
"Little Grandma" was a different type of grandmother. They broke the mold after she was born. We have many wonderful memories of her unique take on life.
She came from New Orleans, with a French, English and Spanish heritage. The Spanish roots are probably very small, but she LOVED talking about her Spanish blood. If there was any type of costume party, she'd be sure to bring out her Spanish mantilla and comb to dress up. She loved to dance, and she was passionate...all, she was sure, due to her Spanish blood.
She left this world last November, age 89. Eternal rest grant unto her, O Lord. May she rest in peace. Amen.
She wasn't the best of cooks, but because she loved Spain, I think about her often, especially when I used my favorite cookbook. My Kitchen in Spain by Janet Mendel is a fabulous peek in the Spanish cuisine. The recipes are wonderful, with a Mediterranean touch. I love it especially for the fabulous chicken recipes. So far I have 5 recipes that I use on a regular rotation. We eat chicken frequently, and I'm always on the lookout for varieties of moist, tasty poultry recipes. And as most of the recipes do not call for dairy, wheat or egg products. I don't have to adapt, but get to taste the authentic Spanish flavors of the dish.
Tonight it's a simple Roast Chicken (Pollo Asado)
Salt and fresh ground black pepper
1 whole roasting chicken (5 to 6 lbs)
1-2 Tbsp. brandy
Fresh Rosemary sprigs
Fresh Thyme sprigs
2 Bay leaves
1 Tbsp. lard, softened or 1 Tbsp. olive oil
2 garlic cloves, crushed
Vegetables, such as potatoes, carrots and turnips (optional)
1/2 cup white wine
Preheat oven to 400 degrees F.
Rinse chicken, remove insides. Sprinkle salt and pepper inside the cavity, then rub with the brandy. Insert rosemary and thyme and bay leaves, tie up the legs to keep chicken's shape.
Combine olive oil (or lard) and garlic. Spread over the chicken and place chicken breast-side up in a roasting pan. Salt and pepper outside of chicken (optional). Add vegetables in pan if desired.
Roast for 30 minutes at 400 degrees, then turn down temperature to 350 degrees F. Baste with drippings occasionally and continue to cook until thigh registers 175 degrees with the thermometer, about 2 hours.
Transfer chicken to platter, remove string. Pour off all fat and add wine. Over medium heat on the stove, deglaze the pan by stirring, bring to a boil and pour juices over chicken. Serve warm.
I didn't have fresh herbs, so I used dried. I also omitted the rosemary. I love many herb flavors, but this is not one I like as much. I had an organic free range fryer, but that worked fine. Less juices to baste, but still moist and tasty.
This past year I bought a Digital Thermometer and Roasting Pan from Pampered Chef. I can't believe I have cooked all these years without them! They are now necessary and oft-used tools.
To accompany the chicken, I'm make Green Beans and Spanish Short Grain Rice. I use Lundberg Short Grain Rice and adapted a recipe off the bag.
Spanish Short Grain Rice
1 can (14.5 oz) diced tomatoes, undrained
water or chicken broth
1 Tbsp. olive oil
1 bell pepper, chopped
1 large onion, chopped
3 stalks celery, chopped
2 cloves garlic, minced
1-1/2 cups brown rice
dash cayenne pepper or Tabasco sauce (optional)
1/2 tsp. salt
Drain tomatoes, reserving liquid. Add water or broth to liquid to equal 3 cups; set aside. In a 4-quart saucepan, heat olive oil, then add bell pepper, onion, garlic and celery. Sauté briefly, add rice and cayenne pepper and stir. Add the liquid and salt (optional) and bring to a boil. Reduce heat to low and simmer for 30 minutes. Add tomatoes and cover, cooking for a additional 20 minutes. Remove from heat and stand in covered pot for 10 more minutes. Fluff with fork. Yield: 5 cups, 6-7 servings.
We miss you, Little Grandma.
First photo taken in 1973, above photo Halloween 2005, 2 weeks before she died.
19:35 Posted in Books , Family , Family , Main Meal , Poultry , Wheat, Egg and Dairy Free | Permalink | Comments (2) | Email this
Monday, May 01, 2006
May Day and St. Joseph
Today is the Optional Memorial of St. Joseph the Worker. This is also known as "May Day" and begins the month dedicated to the Blessed Virgin Mary.
May 1st has gone through a lot of changes over the years, first being a pagan fertility rite, then the focus shifted to Mary, Mother of God, with the focus on Mary all through the Month of May. Industrialism and Labor Unions promulgate this day as Labor Day, so Pius XII gave this feast to give a role model of a worker and protector.
St. Joseph was mainly in my thoughts today. I plan on doing other Marian activities through the month. Alice at Cottage Blessings has two wonderful projects, Miniature May Altars and May Baskets for Our Lady and St. Joseph, as the marvelous suggestions from 4Real Learning Forums, such as Marian May Baskets and Mary in May. I want to create a few sweets, which is a definite challenge when you have to bake Vegan style.
But tonight I wanted to honor my husband, the main worker and protector of our family, since today would be his feast day. I was thinking of this conversation "In Praise of Husbands" today as I planned my menu.
I have owned this cookbook 
Italian Cooking in the Grand Tradition by Jo Bettoja for a while. I have had the section Una Cena Per San Giuseppe (Saint Joseph's Day Dinner) earmarked for a few years and finally tonight I made the main course. Dh loves meat and potatoes, particularly pot roast. It's funny how simple meals can be so pleasing. I made the Beef braised in Coffee, mashed potatoes and broccoli with biscuits for dh. I adjusted the recipe to cook in my slow cooker. It originally calls for cooking for 5 hours on low heat on the stove and oven. I'm not up to all that! The meat was tender and delicious, and the gravy wasn't overpowering. There was no dominant coffee or wine flavor.
Stracotto al Caffe
Beef Braised in Coffee
"The beef is simmered in red wine and espresso, an unusual combination that produces a wonderfully rick, dark gravy and a tender, succulent meat. The recipe, which comes from Anna Maria's grandmother, originates in the north of Italy."
Coarse salt
Freshly ground pepper
3-4 pounds boneless beef roast (various cuts work fine: rump, chuck, eye of the round -- whatever is on sale)
1/2 cup safe margarine (or unsalted butter if you can)
1/4 cup olive oil
1 large thinly sliced red onion
1 teaspoon garlic, minced
1 cup strongly brewed Italian espresso coffee (if no espresso, strong coffee works fine)
1 cup dry red wine
1/2 teaspoon sugar (optional, tastes fine without)
Add salt and pepper all over roast and rub in.
Melt butter or margarine and olive oil in a large skillet. Add the onion and cook until soft, stirring occasionally. Add garlic and slowly cook for 1 minute.
Turn up the heat and add the meat to the skillet. Brown the meat on all sides, turning occasionally.
Add coffee and wine to slow cooker and add meat and onions and oil and cook for 6 hours on High, or longer on low heat. Turn meat occasionally and cover with juices.
Remove the meat, cover with foil, and let stand at room temperature for 5 minutes before carving into thin slices. Serve on a platter, with the gravy poured over the meat. Serve hot. My husband likes the onions, so I include them on the serving dish.
If you cooked longer, sometimes the meat is just fork tender and can be pulled apart, instead of sliced.
I made mashed potatoes to accompany. I now boil whole russet potatoes in salted water until tender. Strain, and then peel the potatoes before putting through a potato ricer. Put the pot back on the stove and add margarine (or butter) and melt. Add the riced potatoes back to the pot. Add chicken stock, salt, pepper and garlic powder and stir until potatoes are a smooth consistency and serve.
21:50 Posted in Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (4) | Email this
Wednesday, April 26, 2006
Wash Day Dinner
My mother's family came from New Orleans. Since Monday was "laundry day" it was traditional to have red beans and rice cooking on the stove. This is definitely a comfort food. When I have a leftover ham bone I'm always trying to decide what to make with it. The usual choices are split pea soup or red beans and rice. I know there are other recipes and could broaden my horizon, but I usually come back to these two again and again. Today's not Monday, but it does seem to perpetually be Wash Day!
Serve over rice. Brown rice is our preferred type here. I cook mine in chicken broth, add olive oil and salt. I love the Imagine Organic Free Range Chicken Broth. It's the tastiest chicken broth on the market...homemade flavor.
Red Beans and Rice
1 meaty ham bone or ham hocks
1 pound dry red kidney beans
1 medium onion, chopped
5 stalks celery, chopped
1/2-1 medium green pepper, chopped
3 cloves garlic, minced
3 bay leaves
Few dashes Tabasco sauce
Salt and pepper to taste
2 Tbsp. Olive Oil (butter if allowed)
8 cups (2 quarts) water
Brown rice (cooked)
Rinse beans, remove all foreign particles, and soak overnight covered with water or the quick soak method (preferred). See How to Cook Beans. Drain and rinse the beans and set aside.
In large pot, sauté onion, celery, garlic and green peppers until soft. Add water, ham bone, beans, spices. Simmer for about 3 hours. The beans should become creamy, but most stay whole. Before serving, remove bone and cut meat in bite sized pieces.
Meanwhile, cook rice. Serve with green salad and bread -- French bread, Southern biscuits, but our family's bread of choice is my aunt's recipe. In parentheses are my milk, egg and wheat free adaptions... The results are a little more crumbly, but still yummy.
Cathey's Corn Bread
ETA: I updated this recipe here.
1 cup corn meal (white or yellow)
1 cup flour (I use 1/4 cup of oat flour, brown rice flour, potato starch and corn starch)
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/4 cup melted butter (safe margarine)
1 cup milk (I use soymilk)
1 egg, beaten (1 Tbsp. Egg Replacer with water)
(1 tsp. xanthum gum)
1/2 stick butter or margarine
Preheat oven to 425 degrees (for glass pan, 450 for others). Grease a 9x9x2 pan or 12 muffin tins. Mix all ingredients except unmelted butter until all lumps are removed. Do not overmix. Pour into greased pan or muffin tins. Bake at 425 degrees about 20-25 minutes. Melt 1/2 stick butter or margarine on top after removing from oven.
Makes 12 muffins. (When doubling only use 6 teaspoons baking powder.)
14:05 Posted in Breads and Biscuits , Comfort and Healing Foods , Family , Family , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (6) | Email this
Tuesday, April 25, 2006
Springtime Feast
Today is the
I was reminded from this conversation at 4RealLearning Forums that today marks the first of the four
But you can have a ceremony in your own garden. The traditional liturgy includes Psalm 43, Litany of the Saints, Psalm 69, and petition prayers. The Mass readings are from James 5:16-20 and Luke 11:5-14. Flowering branches, flower garlands and many other flowery decorations are traditionally carried in processions and left in the fields. NCRLC sells a short pamphlet on Rogation Days which has a historyand suggestions for services, feasting, processions, blessings, plantings and family celebrations.
With everything so readily available at the supermarket, it's easy forget our close connection with the seasons and harvests, and the food on our table. I'm behind on my little food garden, so today gives me a reminder to finish my plans and start digging and planting. For ideas on foods to make, see Catholic Culture's suggestions, including the suggestions for leek and cherry dishes.
I'm going to serve Pasta San Marco, recipe adapted from Cooking With the Saints by Ernst Schuegraf
Pasta San MarcoSan Marco Sauce
3 Tbsp. olive oil
2 lb. chicken meat, skinned, boned, and cubed
1 medium onion, diced
2 large carrots, diced
3 stalks celery, diced
1 Tbsp. garlic, minced
1 cup chicken stock
3 1/2 cups canned plum tomatoes
1 tsp. oregano
1 tsp. rosemary (I omitted)
2 tsp. salt
1/2 tsp. black pepper
cornstarch (optional, for thickening)
Pasta
1 1/2 lb. fettuccine (Tinkyada rice pasta)
1 Tbsp. olive oil
Vegetables
1 medium green pepper, cut in julienne strips
1 medium red pepper, cut in julienne strips
2 cups broccoli florets (approx. 2 broccoli crowns)
1-2 medium zucchini, sliced
1-2 medium yellow squash, sliced
3 Tbsp. olive oil
Preheat large, heavy skillet with tight-fitting lid, or large heavy pot with lid, over moderate high heat and add oil. Add chicken to pan when oil is fragrant and sauté, stirring and turning frequently for 5 minutes until browned on all sides. Add onions, carrots, and celery and sauté until onion becomes translucent. Add garlic and sauté for half a minute. Add chicken stock and loosen ingredients off the bottom of pan. Add final ingredients, stir and put on gentle simmer and cover for about 10 minutes, stirring occasionally. The chicken should be tender, but not soft. Adjust seasoning to taste.
Meanwhile, cook the pasta. When finished, add olive oil and toss to prevent it from sticking.
Prepare the vegetables, julienne strips for the peppers, small florets for the broccoli, 1/4 inch thick slices and halved for the yellow squash and zucchini. Add olive oil to a heavy saucepan and sauté the vegetables until just crisp-tender.
Mix together pasta, sautéed vegetables and sauce in large bowl and serve promptly.
This should feed about 8 people.
11:45 Posted in Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (2) | Email this | Tags: St. Mark, evangelist, Liturgical Year, Saint
Thursday, April 20, 2006
Continuing Our Easter Joy!
This is the day the Lord has made, let us rejoice and be glad in it, Alleluia, Alleluia!
This Easter I did minimal cooking. Ds was sick most of Holy Week. I chuckle to think I can write about food, and didn't do much in the kitchen! Dh bought a wonderful Italian Easter bread, Columba al Moscato made by the Italian company Albertengo. This is the one we ate -- delicious! A friend shared a Ukrainian-made sausage for our Easter breakfast, we had some store-bought treats for our Easter baskets, and the only food I made for my mother's Easter meal was a Pampered Chef Chocolate Indulgence Cake! I even found lamb-shaped butter sold in the grocery store in Altoona, PA, so I didn't have to mold my own.
But the Easter season lasts for 50 days, until Pentecost. And the first eight days during the Easter season are called the Octave of Easter. During this time the Church considers every day another Easter, with the focus on the newly baptized, celebrating the liturgy of Easter Sunday until the Second Sunday of Easter.
I find it takes an effort d to keep up the joyful spirit and festivity for that long. It's an uphill struggle, since society views Easter as one day!
I thought one way was to keep making some special Easter meals. So I baked an Easter ham this week. Since Jesus came and established the New Covenant, we no longer have to follow the rules of the Old Covenant, which forbade pork. I found that a "safe ham" for ds can be found at Costco, spiral sliced, with bone. I'm still looking for options that don't contain sulfites, but so far the ones I've tried are extremely salty.
The ham is really easy (you'll see that's my constant mantra -- simple but tasty), but I can't use the glaze packet that comes with the ham, as it contains wheat starch. I also don't like sweet glazes on ham...I'm more of tart and spicy gal. So from the classic cookbook, Joy of Cooking, 1975 edition
Spirit Glaze for Ham:
1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whisky (Maker's Mark is the family preference)
1 cup brown sugar (I use less, as I don't like the "sweet" taste)
6 bruised cloves
2 Tbsp. grated orange peel
Combine and simmer on stove until sugar is melted. The directions call for putting on ham before baking, but I only do it in the last half hour, following the package directions of the ham. Continue to baste it every 5-10 minutes.
The alcohol is burned away, so no one gets tipsy, I promise. I've also made this without the orange peel and it's still tasty. It makes the ham moist and cuts on the salty taste. Everyone asks for the recipe for the glaze!
Ham has been our friend, especially when ds first got diagnosed with the food allergies. I was still nursing, and so also had to follow the allergen free diet. Needing quick-fix higher protein breakfasts was difficult, so having the leftover ham made it easier on me. We use this ham and recipe to cook for other holiday dinners at extended family's homes, so we all could eat together. The leftover ham allows sandwiches for dh for work, and quick lunches for ds. I liked to bake a ham if we had to go on trips. It helped to have some ready-made food for ds. I know it's not the ideal or healthiest meat out there...but when on the road with limited choices, it's a lifesaver.
I always use the leftover ham bone for another meal. But that's another day.
18:05 Posted in Easter , Food Allergies , Liturgical Year , Main Meal , Wheat, Egg and Dairy Free | Permalink | Comments (3) | Email this