Posted October 28th, 2008 | Recipes

Ingredients:
One packet rice noodles (gluten-free vermicelli noodles can be substituted)
3-4 tablespoons vegetable oil
2 chicken breasts, cut into thin strips
¼ cup celery, chopped (chop celery leaves and set aside for garnish)
½ cup carrots, chopped or julienned
2 cloves garlic, finely minced
1 large white onion, cut in half then sliced into thin strips
½ cup cabbage, shredded
2 cups chicken broth
½ cup soy sauce
1 chicken or beef bouillon cube
salt and pepper to taste

Instructions:
Prepare noodles by soaking them in a bowl of lukewarm water until slightly softened. Soaking for too long will make noodles limp.  Drain water and set aside.  Heat oil in wok or a large nonstick pot.  Sautee garlic and onions until onions become translucent.  Add chicken and cook approximately 5-7 minutes.  Add carrots, cabbage, and celery, stir together.  Add broth, soy sauce, and bouillon cube, breaking up the bouillon cube to incorporate into the liquid.  Simmer approximately 2-3 minutes.  Add noodles and mix together.  If the noodles seem too dry, add one cup of warm water at a time to soften.  Season with salt and pepper.  Garnish with chopped celery leaves.

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Posted October 23rd, 2008 | Greetings

Greetings:

I am priveleged to announce that Grace Before Meals (www.gracebeforemeals.com) & SQPN (another popular Catholic Podcast by Fr. Roderick of the Netherlands) have been nominated for a Podcasting Award.  This is quite an honor for Grace Befoere Meals as it’s only our first year running podcast shows! It’s a special honor knowing that our podcasts feature Mount St. Mary’s seminarians, President and Mrs. Powell of Mount St. Mary’s University, some of my family, and most importantly a positive, fun and Catholic message for families!

To win the nomination I encourage family, friends, parishioners, and faithfilled “foodies” to vote.  Unlike “illegal voters” in the current presidential elections, you can vote multiple times – in fact, one time per day!  Voting takes place starting October 23 and ends November 6th.  That means, each person has the potential to vote up to 12 times (1 time per day) before the deadline on November 6th! Please help us win this nomination by voting everyday, and praying a Hail Mary for our movement.

HERE’S HOW TO VOTE:  Simply go to the link <http://www.podcastawards.com>  between October 23rd and November 6th.  Scroll down that page and click on Grace Before Meals under the “Food and Drink” category, and SQPN for the “Catholic Podcasting category.” Remember – vote everyday! The total amount of votes will determine the winner. I have been told that voting is fierce… so, let’s show them our faith!

Also, please pass this message to all of the people you know who may benefit from www.gracebeforemeals.com and www.sqpn.com.

Thank you for being part of our movement and for helping us spread the message of Family & Faith & Food to the entire podcasting world!

With Mary’s Prayers and Christ’s Blessings!

Rev. Leo E. Patalinghug, STL
Director of Pastoral Field Education

Mount Saint Mary’s Seminary

16300 Old Emmitsburg Road

Emmitsburg, MD 21727

Tel: 301.447.5016

www.gracebeforemeals.com

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Posted October 21st, 2008 | Recipes

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Ingredients:  (makes 2 thin crust pizzas)
 3 ½-4 cups bleached white flour
12 ounce beer (you can use any type you wish)
2 teaspoons salt
2 teaspoons sugar
2 teaspoons dried oregano
2 tablespoons olive oil

Instructions:
Put 3 ½ cups of flour, salt, pepper, sugar, olive oil, and oregano in a large bowl and mix together.  Add one 12 ounce bottle of beer and mix with a spatula.  Continue to blend, adding a few more pinches of flour until mixture is consistency of pizza dough.  Allow dough to sit in refrigerator for 1 hour.  When ready to form pizza crust, cut dough in half, flour board, and begin to press down with hands.  Use rolling pin to work dough into preferred thickness.  Place dough on a non-stick (or cooking spray-coated) pizza pan or cookie sheet.  Top pizza with your favorite sauce and toppings.  Cook in a 350 degree oven for 20-25 minutes depending on thickness of crust.

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Posted October 14th, 2008 | Recipes

 

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Ingredients: (serves 4)
4 Salmon fillets
1/2 cup soy sauce
¼ cup diced tomatoes
2 teaspoons fresh lemon juice
2 teaspoons fresh basil, chopped
4 teaspoons capers
2 tablespoons finely minced red onion
2 teaspoons honey or syrup
salt and pepper to taste

Instructions:
Preheat oven to 350 degrees.  Lightly season salmon fillet with salt and pepper.  Combine ingredients in a separate bowl and pour over salmon.  Bake 15-20 minutes.  Serve with wild rice.

 

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Posted October 7th, 2008 | Recipes

Ingredients:
12 Wooden or metal skewers
4 lbs of Pork butt cut into ½ inch cubes (measure to have 3-4 cubes per skewer)
5 cloves of chopped garlic
1 tablespoon of Salt
½ tablespoon of pepper
1 can of dark cola soda (it’s better if you let the soda go flat, i.e. letting out the carbonation)
½ cup of soy sauce
3 tablespoon of ketchup
3 bay leaves

Instructions:
Create a marinade for the pork by mixing together all of the wet ingredients in a glass or non-reactive bowl.  Add the bay leaves and garlic to the mixture.  Salt and pepper the pork.  Add the pork in the marinade and let sit for at least 3 hours.  Skewer the meats, adding 3-4 strips to one skewer.  After all the skewers are in place and ready for cooking, drizzle a little olive oil over all of the skewers.   Heat grill and when hot, add skewers leaving it 3-5 minutes on each side.  Serve with sticky white rice.

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Posted October 7th, 2008 | Recipes

Ingredients:  

6 cups, peeled and thinly sliced baking apples (suggested apples: Northern Spy or Cortland)
1 tablespoon lemon juice
1/3 cup flour
1 cup old-fashioned Quaker oats
½ cup packed, light brown sugar
½ teaspoon salt
1 teaspoon cinnamon
1/3 cup o melted butter or margarine

Instructions: 

Mix cinnamon with sliced apples until apples are coated.  Mix lemon juice with apples; then place apples in a greased 8-inch square glass baking pan.  In a separate bowl, combine the rest of the dry ingredients.  Add melted butter and mix until “crumbly.”  Sprinkle crumb mixture over apples.  Bake at 375? for 30 minutes or until topping is golden brown and apples are fork-tender.

Option: Add ¼ cup coarsely chopped walnut to crumb mixture, and serve apples with a scoop of vanilla ice cream.

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