From Our Recipe Box for Lent: Hearty Kale-Bean Soup

6 April 2017

Recipe by Dini Delivers


Prep Time : 20 min
Cook Time : 35 min
Ready Time : 55 min

8 Servings


2 tablespoons olive oil
2 large shallots, chopped
2 cloves garlic, minced
2 carrots, medium dice
1 celery stalk, medium dice
1, 28 ounce can chopped tomatoes
1 cup cooked (15 oz can) chickpeas, rinsed and drained
2, 15 oz cans butter beans, rinsed and drained
6 cups kale, washed and roughly chopped
1 cup cooked rice (basmati is a great choice)
8 cups water
1/2 teaspoon fresh rosemary, chopped
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon sumac
1/2 teaspoon pepper
2 1/2 teaspoons salt
1 pinch chili flakes
1/4 cup chopped Italian parsley


1. Heat the oil in a large pot. Sauté the shallots, and garlic for 2-3 minutes until fragrant.

2. Add the carrots, celery, chopped tomatoes, chickpeas, beans, kale, rice and water.

3. Add in rosemary and spices.

4. Bring to a boil uncovered and then lower to a simmer. Cover and let cook for 30-35 minutes.

5. Mix in the parsley at the end.

6. Serve warm.

Source:Joy of Kosher by Jamie Geller

From Our Lenten Recipe Box: Käsespätzle

31 March 2017

Cheese Spaetzle Noodle Casserole – Kaesespaetzle

By Jennifer McGavin
German Food Expert – Food

7331509876_ddd4ec9566_oKäsespätzle is a popular dish in Germany and people like to recreate it in the US because it is so simple and tastes so good. Cheese Noodle Casserole is foolproof if you take the time to make it right. Homemade Spätzle are the best for this dish, although you can substitute dried noodles from the store, if necessary.

Caramelizing the onions takes about 1 hour, noodles – 30 minutes and casserole bakes about 35 minutes.

Serves 2 – 4, depending on hunger and side dishes served.


***Caramelized Onions***
2 tsp. olive oil (20 ml)
1 tsp. butter 9(10 ml)
2 medium onions (400 grams) quartered and sliced
***Spaetzle – Noodles***
2 eggs
1/2 c. water (125 ml)
2 c. all purpose flour (250 grams)
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
4 oz. (100 grams) Gruyère
Butter and breadcrumbs for casserole dish

Prep Time: 60 minutes
Cook Time: 25 minutes

Total Time: 85 minutes

Start Browning Onions Early

Start by making the caramelized onions about one hour before the casserole needs to go into the oven. Heat the butter and oil in a non-stick pan on medium, turn heat to low and add onions. Stir every few minutes for about an hour, or until onions are lightly browned and sweet enough for your taste. Here is more information on caramelizing onions.

Turn off heat and set onions and set aside.

Make the Spätzle

Here is a step by step guide to making Spätzle with a Spätlebrett (wooden board used to make drop noodles). You may use a colander to form the noodles or a grater – like device with a hopper on it called a Spätzle Maker.

Place a large pot of water on to boil. You may add salt if you wish, I do not.

To make the dough, mix the eggs with water and add to the flour and salt. Mix or beat for several minutes, or until dough is smooth. Let the dough rest for 10 minutes, then beat it again. Add water or flour to adjust consistency to a thick batter. (Like brownie batter)

Place half of the dough in the hopper of the Spätzle Maker (or see here for more instructions) which is placed over the simmering water. Push and pull the hopper back and forth, creating a dough wave inside the hopper. Little bits of dough are pushed out the other side and drop into the water. They are fatter and more tear drop shaped than the Spätzle you make with a board.

The noodles drop to the bottom of the pot, then rise to the surface. Let them sit there for another two or three minutes, then scoop them out with a slotted spoon or small sieve. Rinse briefly in hot water, then drain well and set aside.

Using the second half of the dough, make another batch of noodles. If the noodles stick to the bottom of the pan, give a quick stir to loosen. They should then rise to the top.

Assemble Casserole

Butter and line a 1 1/2 – 2 quart casserole dish with bread crumbs (“Paniermehl”).

When noodles are done, add them to the (cooled) pan with the onions. Add the grated nutmeg and 3/4 of the grated cheese and stir to mix.

Gruyère cheese can be used, as well as Emmentaler or Raclette, but any smooth melting, slightly stinky cheese can be substituted as long as you like it.

Spoon noodles into casserole, sprinkle with remaining cheese and bake, covered, at 350ºF for 20 minutes, then uncovered for 15 minutes. If you like, brown the cheese topping with the broiler during the last 5 minutes.

Serve hot.

From Our Lenten Recipe Box for Fridays – Great Lakes Salmon Chowder

7 March 2017

During Lent we will be publishing a our favorite meatless recipes to help with your Lenten abstinence.

salmon chowderMakes: 8 servings
Yield: 11 cups
Prep 20 mins
Cook 20 mins

Asparagus slices add color, and the dill and lemon zest add fresh flavor to salmon thats packed with protein and heart-healthy omega-3 fatty acids.


1 pound fresh skinless salmon fillets or one 15-ounce can salmon, rinsed, drained, flaked and skin and bones removed
1 1/2 cups water
2 14 – ounce can vegetable broth or 3-1/2 cups vegetable stock
2 cups frozen whole small onions or 1/2 cup frozen chopped onion
2 1/2 cups cubed red potato
1 tablespoon snipped fresh dill or 1/2 teaspoon dried dillweed
1 teaspoon lemon zest
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 cups whole milk, half-and-half or light cream
2 tablespoons cornstarch
1 10 – ounce package frozen cut asparagus, thawed and well-drained or 2 cups cut-up fresh trimmed asparagus
Fresh dill sprigs and/or cracked black pepper (optional)


Rinse fresh salmon; pat dry. To poach fresh salmon, in a large skillet, bring water to boiling. Add salmon. Return to boiling; reduce heat. Simmer, covered, for 6 to 8 minutes or until the salmon flakes easily with a fork. Remove salmon from skillet, discarding poaching liquid. Flake salmon into 1/2-inch pieces; set aside.
Meanwhile, in a 4-quart Dutch oven, combine vegetable broth, onions, potato, snipped fresh dill, lemon zest, salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes or until vegetables are tender, stirring occasionally.
In a large screw-top jar, combine milk and cornstarch. Cover and shake well; stir into soup. Stir in asparagus. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in poached salmon or canned salmon; heat through. If you like, garnish with fresh dill sprigs and/or cracked pepper.

Nutrition Facts

(Great Lakes Salmon Chowder)
Servings Per Recipe 8, sat. fat (g) 2, Fat, total (g) 5, chol. (mg) 37, sodium (mg) 621, pro. (g) 17, carb. (g) 20, cal. (kcal) 185, fiber (g) 2, iron (mg) 2, calcium (mg) 111, vit. C (mg) 22, vit. A (IU) 680

Thank you to Midwest Living for the recipe!

Laissez les bon temps rouler! #MardiGras Recipes via NOLA’s own @CatholicFoodie

9 February 2016


A Louisiana Favorite: Shrimp and Okra Gumbo

by Jeff Young

I love me a good gumbo.

As I have said before, I make chicken and andouille gumbo (or turkey!) throughout the year. But seafood gumbo is reserved for special occasions, like Christmas. One reason that we save the seafood gumbo for special occasions is that it is so expensive to make. But now I think I have found a variation of seafood gumbo that I can make more often. It’s a Louisiana favorite: Shrimp & Okra Gumbo. It’s still more expensive than chicken & andouille, but it’s not too expensive. I was able to pick up some fresh Gulf shrimp today for $4.75 / pound. Not bad.
The Roux

But what makes gumbo a gumbo? Well, as all good cajuns and creoles know, a gumbo always starts with a roux, which is equal parts flour and oil. Roux has two purposes: it colors the gumbo and it thickens it. And since gumbos are always thick and rich, rouxs are oh so important.

But, I have to tell you that making a roux is an act of love. It takes time.

If you ask several different cooks from south Louisiana how long it takes to make a roux, you’ll get answers that range from “two beers” to “two Bloody Marys” to “two sides of a Louis Armstrong album.” Everybody has a different approach. But since it is so easy to burn a roux, you can’t leave it. I used to take the easy road… I’d keep the burner on medium-low. But that took WAY too long. Like four beers too long. And since that’s not good for your health, I had to make a change. Now I make my rouxs at medium-high heat and it usually takes about 15 minutes. A roux for a gumbo has to be the color of dark chocolate. You want to take it to the gates of burndom and then add the “trinity.”

You’ll hear lots of Louisiana cooks talking about the “trinity.” They’re not talking theology. Down here, when it comes to cooking, the trinity means onions, green bell peppers, and celery… The basic ingredients to lots of Cajun dishes.
Why Okra?

OK. Gotta state this up front: Okra is slimy.

Some cooks want to “cook the slime out” of the okra before adding it to the gumbo. But, here’s the deal… Okra is an excellent thickener. Even if you try to “cook the slime out” before adding it to the gumbo, it doesn’t matter. Adding it raw is just the same. The “slime” will “cook out” after being added to the gumbo. In this recipe, I do “brown” the okra before adding it to the gumbo (in bacon grease, which is like a gift from heaven!), but that’s just because I wanted to bathe the okra in the delicious goodness of bacon. Everything – and I do mean everything – tastes better with bacon!

Editor’s Note: for the recipe you gotta click HERE to go to Jeff’s site The Catholic Foodie!

Now of course…

The Catholic Foodie’s Mardi Gras King Cake Recipe

by Jeff Young

King-Cake-1You know, every year during Mardi Gras season, not only do I make lots of king cakes, but I also talk about them a lot on the Catholic Foodie podcast. I tweet pictures of the kings cakes that I make, and I post those pictures on Facebook too. And every year folks contact me to ask for my king cake recipe. Finally, I am making my king cake recipe available to readers of the Catholic Foodie.

I did not invent this king cake recipe from scratch. It’s based on a recipe by Chef Emeril Lagasse. I have tweaked it to our liking, and our family and friends love it.

I hope that you like it too.

I need to confess up front that I am a stickler for ingredients. I always use the best ingredients I can find… Kerrygold butter, King Arthur flour, local farm eggs, etc. I encourage you to do the same. Use the best ingredients you can find. It really does make all the difference!

And since Mardi Gras is a season, you could make a few (or several!) king cakes before Mardi Gras day. Experiment. Make this king cake recipe your own. And if you find something that you really like, please let me know about it!

Bon appetit!

– Jeff

Continue after the jump>>> and click HERE for the King Cake Recipe!

THE BEST OF THE REST…Fat Tuesday’s supper right here with a few more goodies from at Chez ACBlog in Madison, Wisconsin…Happy Mardi Gras!


From Our Lenten Recipe Box for Fridays – Falafel Pita Sandwiches

26 February 2015

Every Thursday during Lent we will be publishing a meatless recipe to help with your Lenten abstinence.

falafel 8

Recipe and Photography by Archita Patel
Makes 14-15 falafels

Dried Chickpeas (a.k.a. Dried Garbanzo beans) – 1cup
Onion – ½ of a medium, roughly diced
Garlic Cloves – 4-5 medium, roughly chopped
Flat leaf Parsley – ¼ cup, packed
Mint – 2 Tbsp, packed
Cilantro/Corriander leaves – 2 Tbsp packed
Corriander powder – 1 ¼ tsp
Roasted Cumin powder – 1 tsp
Red Chili flakes – ½ tsp or else Cayenne powder – ¼ tsp – don’t use if do not desire a little spicy
Black Pepper – ¼ tsp
Salt – ½ Tbsp
Baking powder – ½ tsp

Previous Night: Cover the chickpeas with hot tap water and soak them for 12-24 hours. Remember to use a large enough container because the chickpeas will increase in size.

falafel 14Next Day:
1. Rinse the soaked chickpeas/garbanzo beans and set them aside to drain.
2. Use a food processor to coarsely grind the chickpeas, onion, garlic, herbs, spices, salt and baking powder. You can add a small amount of water to help the blade move along. If you have a small food processor, do it in batches. All the ingredients should be well incorporated, turning them into breadcrumb consistency don’t make it into a paste. Place the mixture in the refrigerator for an hour so that it can firm up
3. Later, form 1 inch balls. Place them on a large sheet and refrigerator for 15-20 minutes. In the mean time, line a plate with paper towel and set aside. Also, start heating the oil to 350ºF. The oil should be about an inch to inch and a half deep. You want to make sure that when you fry the falafels they completely submerge in the oil.
4. Gently fry the falafels, until they are golden brown on all sides 3-5 minutes. Place them on the paper towel.
5. You can either make a salad or a pita sandwich. I generally stuff them into pita pockets with lettuce, tomato, onions, hummus and cucumber yogurt sauce.

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