Tomato Basil Soup– (From Southern Living Magazine – 1997)

4 shallots, diced

1/2 lb. leeks, chopped

1 celery stalk, chopped

2 or 3 garlic cloves, pressed

2 tbs olive oil

2 (14.5 oz.) can of Italian style tomatoes in juice, chopped

1 tbs dried basil

2 (14.5 OZ.) can of chicken broth

1/4 tsp salt

1 cup of whipping cream

Cook first four ingredients in hot oil in a Dutch oven over low heat 10-12 mintues or until tender (do not brown). Add tomatoes and add 1 tbs of basil; cook over medium heat, stiffing occasionally, 10 minutes. Add broth and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. Cool.

Process half of mixture in a food processor or blender until smooth, stopping once to scrape down sides. Transfer to cooking pot, and then proceed to process remaining half and add to pot. Heat over medium heat and then stir in whipping cream; cook, stirring constantly until heated thoroughly (do not boil). Yield 6.5 cups.

The soup (without the whipping cream) may be made and frozen in a freezer container for up to 1 month. When ready to serve, remove from freezer and thaw in refrigerator for several hours or overnight. Heat in the cooking pot over medium heat, and then add the whipping cream – proceed with above directions.

Posted in Italian, Recipe-Italian, Recipe-Side Dishes | No Comments »

Broccoli Renewed

4 cups broccoli florets

¼ cup olive oil[gc1]

2 cloves of fresh, minced

½ cup Italian seasoned crumbs

¼ Cup grated Parmesan cheese

1/8 cup water

2 tablespoons red wine vinegar

2 teaspoons salt

1 teaspoon pepper

1 pinch red pepper flakes

INSERT PICTURE # 7347

Instructions:

Preheat oven to 375. Prepare broccoli by cutting 2 inch florets. Clean and set aside. Combing the olive oil, garlic, water, red pepper flakes, and vinegar in a bowl and mix together. In a large baking pan, combine the broccoli and the liquids together and space apart. Add the garlic and bread crumbs, and mix together so that broccoli is coated. Place uncovered pan in oven and cook for 15 minutes. When broccoli is cooked al dente, remove from oven and mix the broccoli around. Top with Parmesan cheese and return to oven for another 5-7 minutes. It’s definitely a non- conventional way to cook such a traditional staple. This had so much flavor that I could eat this with a bowl of hot sticky rice for a satisfying and healthy vegetarian meal.

Posted in Recipe-Italian | 1 Comment »

My busy traveling schedule doesn’t allow me to be as connected to a local parish as
much as I’d like. I admit, I do miss the regular parish family experience. However, whenever I travel for work, I sense a real family in the Catholic Faith because of the consistency of our liturgy, the knowledge of the prayers we say together, as well as the brotherhood of the
priesthood.

Left to Right: Archbishop O’Brien – Archbishop of Baltimore, Fr. Jim Sorra – Associate Pastor of St. Louis Parish, Fr. Joe O’Meara – Pastor of St. Rose, Fr. Leo, Fr. Adam Parker – secretary to Archbishop O’Brien and classmate from the North American College

A few months
ago, I was in North Carolina giving a parish mission to St. Stephen Parish in
the Diocese of Raleigh, North Carolina.
Although I had never been to that parish before, I felt very much at
home. Since there was a large Latino
Community in this parish, I even celebrated the Mass in the Spanish Language.
Thank God I had a translator who assisted me with my homily. While I have some proficient knowledge to
celebrate Mass in the Spanish language, whenever I try to speak it
conversationally, it always comes out Italian!

a few of the parishioners holding a meeting and rehearsal for the Stations of the Cross

After that
Spanish Language Mass, we all spoke the universal language of good food! The community hosted a luncheon for the
entire parish. It was great to see such
an active parish grow closer together through Food. I know that many parishes offer chicken
dinners. Perhaps you may want to get
involved in your community and try this recipe for a future event.

some of the volunteers preparing individual lunches for the crowds

Chicken
Enchilado (Serves 4)

4 quarter
chickens (leg & thigh)

2
tablespoons Mojo
Criollo

2
tablespoons Chile Guajillo

2 Garlic
cloves pealed and minced

1 Onion
minced

The juice of
one lemon

1 cup of
white wine White Wine

2 Bullion
cubes, chicken flavors

2
tablespoons of Adobo mix

The marinade for the chicken

Instructions: Score chicken for more thorough marinade
process. In a non reactive container,
combine Mojo, Chile, garlic, onion, lemon, white wine, bullion cube and adobo
mix. Mix ingredients together. Marinade chicken for at least 2 hours in a
refrigerator. Bake in 350 degree oven
uncovered for approximately one hour.

Baked chicken enchilado with a macaroni salad, and a wonderfully spicy cilantro sauce

Posted in Recipe-Sauce | 1 Comment »

Salad Dressing Ingredients

1 tablespoon of mayonnaise

1 teaspoon of mustard

1 teaspoon of vinegar

1 teaspoon blackberry jam

1 tablespoon of water

¼ teaspoon of salt and black pepper

Instructions: Assemble salad with mixed field greens, a slice or two of cooked ham, and a few slices of carrots. For the dressing, simply combine all of the listed ingredients and whisk together.

It’s not barbecue, but it’s definitely delicious!

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