My Catholic Kitchen

Chai Spiced Pecans

vgantley — Thu, 16 May 2013 05:00:00 +0000

We have had some really wacky spring weather here in Virginia.

I get most of my planting in before April 15th.

Not this year. I still have not planted anything.

Did you know pecans are now in season?

That is why I decided to try this recipe.

These are really addictive and I couldnt eat just one.

I dont know why I didnt come up with this earlier. I love Chai tea and pecans. They are a wonderful combination.

I bought some Chia tea bags and opened them.

I then processed them in my grinder.

I used just one tea bag.

I saved the rest to actually make Chia tea.

Be on the lookout for a post about that later on.

Print Recipe

Chai Spiced Pecans

Ingredients:

1/4 cup superfine sugar

2 tablespoons Chai Tea leaves grounded

1/2 teaspoon salt

1 egg white

water

1 lb pecans

Directions:

Preheat oven to 325 degrees

Line a baking sheet with foil. In a large bowl add sugar, tea, salt, egg white and water. Let stand 10 minutes for the sugar to dissolve. Add pecans. Transfer to baking sheet and bake for 35 to 45 minutes. Store in a airtight container.

Peace be with you,
Veronica

Hawaiian Chicken Kabobs and Year of Faith

vgantley — Tue, 14 May 2013 01:48:41 +0000

This months Year of Faith is listed on the USCCB Saints for the Year of Faith.

The month of May is dedicated to Saint Josef Damien De Veuster.

St Josef Damien De Veuster was born in Belgium on January 3, 1840. He changed his name to Damien in 1859 when he began his initiative with the congregation of the Sacred Hearts of Jesus and Mary. He prayed every day to be sent on a mission. In 1863 his brother was scheduled to go on a mission to Hawaii, he got sick and couldn’t go. Damien got permission and took his place. He landed in Honolulu on March 19, 1864. Tow days later he was ordained as a priest.

During his mission there was an epidemic of Leprosy. The Hawaiian government thought it was an incurable disease and decided to quarantine anyone infected by deporting them to the neighboring island of Molokai The whole mission was worried about the abandoned lepers. The bishop felt sure that they needed a priest, but didn’t want to send them knowing that it would be a death sentence. So all four brothers volunteered and Damien was the first to go. He left for Kalaupapa on May 10, 1873.

Damien remained on Molokai for 16 years. He died on April 15, 1889. He was 49 years old.

His remains were exhumed in 1936 and sent to a crypt in the Church of the Congregation of the Sacred hearts oat Louvain.

Damien De Veuster was canonized on October 11, 2009.

Print Recipe

Hawaiian Chicken Kabobs

Ingredients:

Bamboo skewers

3 tablespoons soy sauce

3 tablespoon brown sugar

2 tablespoons pineapple juice

2 tablespoons sherry

1 tablespoon sesame oil

1/4 teaspoon ginger

6 boneless skinless chicken breast cut into 2 inch pieces

Directions:

In a shallow 13 x 9 dish soak skewers in water for about 1/2 hour. Meanwhile in a ziplock bag combine soy, brown sugar, pineapple juice, sherry, oil and ginger. Add chicken breasts and mix well. Marinate in the refrigerator for at least 2 hours overnight is best.

Preheat broiler to high. Broil chicken for 10-15 minutes turning occasionally until chicken is golden brown and juices run clear.

Peace be with you,

Veronica

A Mothers Day Brunch

vgantley — Sun, 12 May 2013 09:52:24 +0000

Happy Mothers Day everyone! For todays post I decided to combine a few of my favorite posts and make a Mothers Day brunch everyone would be proud of. I have a wonderful line up of sweet and savory. These dishes are easy to make and will make any mom proud!

First on the line up is my Cinnamon Rolls. These puppies are light and airy full of cinnamon flavor.

You can get the recipe here.

Next up I would like to make something a bit more savory. I love eggs and baked eggs are wonderful. You do not have to stand over the stove flipping them one at a time.

You can get the recipe here.

Have you heard of Fromage Fort. It is where you take all your cheeses you have lying around and mix them with some herbs and such. This is very easy to make.

You can get the recipe here.

Another dish you can make a day or two in advance my blueberry-banana-bundt. You can make these a month or two in advance and freeze it if you like, just add the glaze after it has defrosted.

This cake can do double duty for breakfast and dessert. You can get the recipe here.

Now something to wash everything down with would be ideal. I would start of with a cup of coffee and everyone knows how to do that. Why not add something different to the mix?

Strawberries are in season. Why not make this Sparkling Strawberry Tea.

So that is the line up for this Mothers Day. I hope you have a great one. I for one am going to enjoy my Brunch with my family.

Peace be with you,

Veronica

Recipe for Joy

vgantley — Thu, 09 May 2013 01:58:08 +0000

I recently had the pleasure of interviewing Robin Davis about her upcoming book Recipe for Joy. I must say this was a great read and it warmed my heart.

Robin Davis, who currently works for the Columbus Dispatch as a food editor, is also a James Beard award winner, former Restaurant critic for the San Francisco Chronicle, and a recent convert to Catholicism.

She takes us with her on her journey in life. She shows us how she connected with her family through food. Each of the seven chapters are named after a part of a meal. Each relevant and reveals a little piece of her life. Then at the end of each chapter she shares with us a wonderful recipe.

For instance the recipe I will share with you today is her Pomegranate Cocktail located in chapter one, appropriately titled The Toast. I really liked this drink because not only did it taste good, it can be made with or without the alcohol. Trust me, any kid will love this.

Robin was so gracious in allowing me to interview her. This was the conversation we had.

How did food help you in your Catholic Faith?
Food and faith go hand in hand. So many of the stories of Jesus involve food, and I don’t think that’s just a coincidence. I didn’t feel qualified to be a mother, but I could cook. When I gathered my family around the table to eat, it fed our bodies, but also our souls by drawing us close in the community of our family and in love. That’s one of the building blocks of the Catholic faith: love one another, care for each other.

What inspired you to write this story?
As my husband and I encountered challenges in our blended family situation, we often felt we were the only ones going through them. I wanted others to know they weren’t alone.

When no one is looking I like to indulge in?
A peanut butter and honey sandwich on white bread.

What is your favorite Kitchen tool?
I am not much of a gadget person. If something is in my kitchen, it better have more than one use. I love my microplane grater. I use it for everything from citrus zest to Parmesan cheese to garlic.

What is your favorite Catholic tradition?
The veneration of the cross on Good Friday. I am so deeply moved by the whole service each year.

When I am cooking I always?
. . . put a wet paper towel under my cutting board to keep it from slipping. Seriously!

Do you have any advice for someone looking to convert to the Catholic faith?
Go to Mass. Start with what’s the center of our faith. Get a priest or a deacon or a trusted parishioner to explain the details to you. And pray. God will lead you right where you need to be.

Print Recipe

Pomegranate Cocktail

Ingredients:

1 tablespoon chilled pomegranate juice

1 cup chilled champagne or sparkling wine

1 teaspoon orange liqueur such as Grand Mariner

Orange peel twist or orange slice for garnish

Directions:

Pour the pomegranate juice into a champagne flute or wine glass. Fill with champagne.

Top with orange liqueur. Garnish with orange peel or an orange slice

Serve immediately.

Variation: To make this cocktail nonalcoholic, use nonalcoholic sparking cider in place of the champagne and orange juice in place of the orange liqueur.

Peace be with you,
Veronica

Blueberry Banana Bundt for #Bundtamonth

vgantley — Wed, 08 May 2013 05:00:14 +0000

This months Bundtamonth is all about berries. I decided to make my bundt with blueberries. We have 14 gorgeous cakes using berries in every size shape and form. This should be inspiration enough for you to bake with us this month.

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Print Recipe

Blueberry Banana Bundt with Maple Glaze

Ingredients:

1 cup white sugar
1/2 cup butter
3 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/2 cup mashed bananas
2 cups blueberries
2 tablespoons all purpose flour
1/2 cup powdered sugar
3 tablespoons maple syrup

Directions:

Preheat oven to 325 degrees

Spray your Bundt pan with cooking spray .

Using your mixer fitted with a paddle attachment beat the sugar and butter om medium speed until light and fluffy. Add the eggs one at time. Incorporating each one into the mix. Beat in sour cream.

On low-speed, add in the flour, baking powder, baking soda apple pie spice, salt and bananas. Mix until just blended.

In a small separate bowl combine the blueberries and the flour. With a spatula gently fold in the blueberries into the batter. Pour batter into prepared pan.

Bake for 45-50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan for 25 minutes. Invert cake onto heat proof plate. Allow cake to cool completely, at least 1 hour or more before adding glaze.

In a small bowl combine powdered sugar and maple syrup. mix until smooth and desired drizzling consistency drizzle over cake.

Blueberry Banana Bundt by Veronica at My Catholic Kitchen
Blueberry Buttermilk Cake by Lora at Cake Duchess
Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
Blueberry Cream Cheese Bundt Cake by Anuradha at Baker Street
Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
Lemon Berry Bundt by Holly at A Baker’s House
Lemon Raspberry Bundlets by Kate at Food Babbles
Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
Strawberry Sweetheart by Kim at Ninja Baking
Very Berry Streusel Bundt by Anita at Hungry Couple

Here is how you can be a part of Bundt-a-Month:

• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May

• Post it before May 31, 2013

• Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)

• Add your entry to the Linky tool below

• Link back to our announcement posts

Peace be with you,

Veronica

Chocolate Dipped Strawberries #Chocolateparty

vgantley — Mon, 06 May 2013 05:03:19 +0000

What do you think of my Chocolate Dipped Strawberries? They were a hit at my house. Monkey Girl just loved them. They were gone in a couple of hours.

I knew exactly what I was going to make when Roxana from Roxanas Home Baking announced on our Facebook group the ingredients were strawberries and chocolate. I have enjoyed these on numerous occasions, but never made them myself. I am glad I did and Monkey Girl keeps asking when she can eat some more. They are so easy to make, I think I will have her help me make them the next time. We are due for some mother daughter in the kitchen bonding.

Chocolate party is a monthly event hosted by Roxanas Home Baking together with some wonderful bloggers. Each month we pick an ingredient and pair it with chocolate. We blog about it by the end of the month.

I hope you’ll join our party and bake along with us. Also, if you’d like to know what are we up to and what ingredients we pick for the next parties, join our Facebook group.

All submitted posts will be pinned to the Chocolate party Pinterest board and will be promoted on other social media platform using the #chocolateparty hashtag.

Our recipes will be shared on the first Monday of each month and you can submit your own recipes until the end of the month. You can submit up to 3 recipes each month.

How to participate (the rules)

1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat to a sophisticated layer cake, the complexity level of the recipe is up to you.

2.) Include a link back to this post or the Chocolate party page. Optional, add the Chocolate Party logo in your blog post or on your sidebar.

3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.

Print Recipe

Chocolate Dipped Strawberries

Ingredients:

1 pint strawberries approximately 18-20 each

1/2 cup semi sweet chocolate chips

1 teaspoon vegetable oil

Directions:

Rinse and dry the strawberries.

Melt the chocolate and vegetable oil together in a bowl set over simmering water. Allow to cook until just melted. Remove the bowl from the heat. Dip each strawberry in the chocolate and shake off the excess. Set on parchment paper to cool and set. Put in the refrigerator until ready to eat.

Peace be with you,

Veronica

Roasted Carrots and #Inafriday

vgantley — Fri, 03 May 2013 05:00:01 +0000

I am sure you heard of Ina Garten. You know the Barefoot Contessa?

Anyway, I joined this group and the first Friday of every month, each one of the tasty bloggers in our tribe will blog about a one course using an Ina recipe.

This month I decided to make her Roasted Carrots.

For recipes, information about Ina, her books and shows, visit Ina’s website.

“Like” Ina on facebook.

Follow Ina on twitter.

We have an amazing gang of cook-writers lined up. Interested in being part of our group? Please email Alyce at afmorgan53@yahoo.com.

Here’s the schedule:

Salads, Soups, Sides: May
Main Courses: June
Desserts/Other: July
Appetizers: August (repeat…)

Click to see what the other writers are cooking:

Ansh @ Spice Roots (Ansh will return in June)
Barbara @ Moveable Feasts
Bhavna @ Just a Girl From AAmchi Mumbai
Chaya @ Bizzy Bakes
Linda, @ Tumbleweed Contessa (Beginning in June)
Linda @ There and Back Again (beginning in June)
Martha @ Simple Nourished Living
Minnie @ The Lady 8 Home
Mireya @ My Healthy Eating Habits
Nancy @ My Picadillo
Ria @ Ria’s Collection (beginning in June)
Rocky Mountain Woman @ Rocky Mountain Woman
Veronica@ My Catholic Kitchen

Print Recipe

Roasted Carrots

Adapted from Food Network

Ingredients:

12 carrots

3 tablespoons olive oil

1 1/4 tesaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoon chopped dill or parsley

Directions:

Preheat oven to 400 degrees.

Cut carrots into 2 inch slices. Toss them in a bowl with the olive oil salt and pepper. Transfer to an oven proof cooking vessel. I used my cast iron skillet. Make sure they are in 1 layer. Roast for 20 minutes. They should be golden brown and tender.

Toss the carrots with chopped dill or parsley.

Peace be with you,

Veronica

Fromage Fort

vgantley — Mon, 29 Apr 2013 05:10:25 +0000

This is a easy recipe to use up the extra cheese you have sitting in your refrigerator. Leave it to the French to take the odds and ends of cheeses and mix them to make a creamy spread. I love that this recipe never tastes the same way twice. Depending on the cheeses you have, sometimes it is tangy and sometimes it is spicy. You could easily adapt this for American Cheeses as well. I am using French cheese because that is my leftovers from my French Cheeseboard.

Most of you who know me, know that I am a big Julia Childs fan. I got the recipe idea from her good friend Jacques Pepin. He talks about it on Food and Wine. Like I said, you could use just about any of the leftover cheeses in your refrigerator. Just a word of warning though, if you use the blue cheese do so sparingly. It will overpower if you use to much.

Oh and one more thing, for the love of Pete, DO NOT USE VELVEETA!

Print Recipe

Fromage Fort

Ingredients:

4 cups assorted cheeses

(I used French cheeses a combination of Hard cheese, blue Cheese , goat cheese and some leftover brie)

1-2 cloves garlic

1/4 cup white wine I used Vovray

1/4 teaspoon black pepper

2 tablespoons leftover herbs of your choice such as thyme, parsley and chives.

Directions:

Remove the rind from the hard cheeses if you use any. Put all the cheeses in the food processor and pulse briefly. Add the garlic herbs and wine blend again for about 2 minutes or it is the consistency that you like. You can store this in the refrigerator for about a week.

A word of warning: If using blue cheese use only a little, it can overpower the spread if too much is added.

Peace be with you,

Veronica

I have linked up this Thursday to

Fig and Pecan Rugelach

vgantley — Thu, 25 Apr 2013 05:56:54 +0000

So, I have a confession to make. I am really not good at making pie dough. So when I decided to tackle my dough dilemma I decided to make rugelach. I went with my two favorite things to go in it for the filling, figs and pecans. We have lots of pecan and fig trees around here, so homemade fig preserves is definitely not out of the question. This reminds me of a fig newton bar, only better. This cookie is usually served during Hanukkah, but why just make it then? I am going to enjoy my rugelach right now!

Print Recipe

Fig and Pecan Rugelach

Ingredients:

1 cup (2 sticks) butter at room temperature

1 (8 ounce) package of cream cheese

1/4 cup light brown sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

1 1/4 cup all-purpose flour

1 1/2 cup whole wheat pastry flour

1/2 cup fig preserves

3/4 cup finely chopped pecans

3 tablespoons milk

4 tablespoons white sugar

Directions:

Using a mixer beat together butter and cream cheese until well blended. Add the brown sugar, vanilla and salt continue blending another minute or two. Add flour and mix to just combined.

Divide dough into three equal portions with their own parchment sheet. Fold each sheet over and flatten dough in to a 6x8 rectangle. Cover and refrigerate until firm, about an hour or two.

Preheat oven to 375 degrees

Roll each rectangle of dough between parchment to a thickness of 1/2 inch. Uncover dough and spread a thin layer of fig preserves on each rectangle. Sprinkle with pecans, pressing them into the dough. Using the edge of the parchment paper roll dough jelly roll style and press to tighten. Brush log with milk and sprinkle with sugar. Carefully cut into 1 inch pieces. Transfer to a parchment paper lined baking sheet and bake 30-35 minutes. Set cookies aside to cool slightly.

Peace be with you,

Veronica

Squash Casserole and SRC

vgantley — Mon, 22 Apr 2013 05:00:10 +0000

Yes, it is that time again for the Secret Recipe Club. This is where I am assigned a secret blog. I then pick a recipe and make it. I don’t tell the blogger until reveal day. Which happens to be today.

Drum roll please…

And in my best Oprah voice I say “Debbi Does Dinner Healthy. ”

Thats right. I finally got her site. You see I have been enjoying her site for a long time. I think she is the sweetest kindest person ever!

Debbie hails from Minnesota and has three kids. She likes to cook healthy and low calorie meals that also taste good. We love to do that with her. I made her Summer Squash Casserole. Let me tell you this was wonderful. I usually make the full fat version. You will not miss any of the flavor in this slimmed down version of this southern favorite.

I changed two things in her recipe. I used ritz crackers instead of the panko. I didnt have green onions so I used a yellow one.

Print Recipe

Summer Squash Casserole

Ingredients:

2 lbs. yellow summer squash, sliced thin
2 tbsp. I Can't Believe It's Not Butter, light
1/2 cup sour cream, light
1/2 cup cheddar cheese, 2 oz
1 tsp. salt
1/4 tsp. paprika
2 egg yolks, lightly beaten
3 green onions, chopped
2 tbsp. I Can't Believe It's Not Butter, light, melted
1/4 cup bread crumbs (I used Panko Italian Style)
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Put all the cut squash in a large microwaveable bowl and add a tbsp. of water, cover and microwave until tender. About 5 minutes. In a saucepan, melt 2 tbsp. butter, sour cream, cheese, salt and paprika until smooth. Whisk a small bit of the warm cheese sauce into the eggs so that they become tempered. Drain squash and combine all the ingredients in a 9 x 13 casserole sprayed with cooking spray. Pour cheese sauce evenly over the squash. Mix the ingredients for the topping, green onions, melted, bread crumbs and Parmesan. Spread evenly over the sauce. Bake for 25 - 30 minutes until hot and bubbly.

Peace be with you,

Veronica