“Menu Inspiration” gives subscribers exclusive access to original and inspired recipes from Fr. Leo Patalinghug, host of the movement, Grace Before Meals.  If you try this recipe, let us know what you think.  If you have a special recipe that inspires the family to come together more regularly, please share it with us and our faithful foodie community.  Pictures of your food surrounded by your family and friends are always welcome!  Post your comments below.

Family Foods!

(Raleigh, NC, Family Day:  Lot’s of hungry mouths to feed.)

Last year I had the opportunity to film a few webisodes with the Scouts from the Archdiocese of Washington.  It impressed me to see how tight families became on these nature outings.  While my family never went “camping,” we definitely had many outings that tightened our bonds as a family.  How could we be anything else but “close” when parents, four kids, and sometimes a relative or two would cram in the family station wagon, along with luggage and a cooler packed with food!  As families prepare for the summer months, I’ve included a few recipes and cooking tips to help get everyone on a faithful foodie adventure!

(Filming for the Bobby Flay Throwdown!)

RECIPE # 1:  Solar Warmed Beef and Onion Tortillas to Go!

I created a version of this recipe for a scouting family outing.  You can check out a video that features a similar version of this recipe online, click here.  In this “updated” recipe, I make it so easy to make, transport, assemble, and clean up, thatfamilies can prepare this in advance.  .  .  It’s also very “easy” on the taste buds.  This recipe will be perfect for families who may not be packing a grill or portable stove for this day trip dinner, as you finish the cooking/warming up process using the sun, plastic bags, and simple gastronomical tools, i.e., using acids and vinegars to cook the meat. So let’s get cooking!

(A taco food truck inspired this recipe.)

Ingredients:  Feeds a family of 4

3 Ziploc bags

2  6-8 ounce New York Strip Steaks, cut into thin strips

½ cup of your favorite hot sauce

1 Tbs olive oil

1 white onion, minced

1 carrot, peeled and shredded

¼ cup cabbage, shredded

½ cup fresh cilantro leaves, minced

1 lime, juiced

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8-10 tortillas

Instructions:  Prepare the beef at home.  Cut beef steaks into thin strips.  Season with half of the salt, pepper, garlic powder, and hot sauce.  Heat ½ Tbs of olive oil in a pan and sauté until beef is cooked rare.  This will cook quickly, only 2-3 minutes.  Set aside until beef is cool.  Then put beef in a plastic bag and keep chilled.  To prepare the rest of the fixins, mince onion and cilantro, and shred the cabbage.  Place these veggies in a plastic bag, and season with the rest of the salt, pepper, and garlic powder.  Then add the lime juice to the fixins’ mix.  Store in a plastic bag and keep chilled.  Place the tortillas in a separate plastic bag and also keep chilled.  Pack all of these in a small cooler and to keep chilled for transportation.  When you’re ready eat, simply set these plastic bags out in the hot sun for a few minutes to warm.  The acids from the lime and the vinegar in the hot sauce will “cook” and “tenderize” the contents in the plastic bag.  Assemble each beef tortilla by spooning a little of the meat and the fixins on a tortilla.  Wrap, eat, and enjoy!

RECIPE # 2:  Beer B-Q Italian Sausages and Onions

This recipe was also featured in a webisode and on a few local news shows as well.  It takes Italian sausage and onions to a whole new barbecued level!  You don’t need a culinary degree to prepare it, and it can be cooked over an open flame or even an electric burner.  It’s great “food snobby” picnic food!

(The bubbling goodness!)

Ingredients:  Feeds 3 people – each person can get 2 sausages-dogs

1 disposable aluminum pan

6-pack of Italian Sausage, sweet or mild

1 can of beer (light beer is preferred for this recipe)

1 cup of your favorite barbecue sauce

1 large white onion, cut into thin strips

¼ cup blue cheese or feta cheese

Fresh cilantro leaf

6 hot dog buns

(The finished product.)

Instructions:  Put sausages in aluminum pan over heat source (grill pan or stove).  Turn occasionally so sausages begin to brown on at least two sides.  Add beer and barbecue sauce, and mix together.  Then add onions, and cook until the liquid reduces to half and onions are braised completely (until limp).  To serve, place a sausage and some of the onions into a hotdog bun, and drizzle some of the beer infused barbecue sauce on top.  Top off with some cilantro and blue cheese.  Crazy delicious!

RECIPE # 3:  A Hearty Meatless Lunch

(Open market in Italy – Shopping for fresh vegetables in an open market in Italy is a meal in and of itself.)

This recipe is another perfect picnic recipe that provides families an opportunity to work together in the kitchen BEFORE packing up a simple cooler filled with delicious goodies.  A food trip to an Italian market in Providence, RI, on a hot summer day inspired this simple lunch idea that will help families keep their food delicious and healthy, but also super simple.

(Providence, RI – Italian Market.)

Grilled Broccoli Rabe

Ingredients:

1 bunch of broccoli rapini (a.k.a., broccoli rabe), washed with tough part of the stems cut and discarded

2 cloves garlic, peeled but left whole

¼ cup water

2 Tbs olive oil

1 tsp salt

1 tsp pepper

½ tsp red pepper flakes

1 tsp vinegar

Instructions:  Clean and prepare the broccoli by washing, and then cut off about ¼ inch of the bottom of the stem.  That’s generally the “woody” and very fibrous part of the stem.  And while it has great nutritional value, it can be difficult to eat.  Next, heat water and garlic in a large sauté pan.  Once water comes to a boil, add the broccoli rabe.  Use tongs to turn broccoli, so that each side turns a bright green color.  When water has almost completely evaporated, add the olive oil.  Let cook and sizzle.  Then add the vinegar, and season with salt, pepper, and red pepper flakes.  Cook for another 2-3 minutes, then set aside until cool.  Preserve in a plastic bag and keep cool.

Grilled Olives, Mushrooms and Peppers:

Ingredients:

1 tsp olive oil

1 cup green olives, pitted

1 cup fresh mixed mushroom (your choice)

1 red bell pepper, cleaned and cut into ½-inch cubes

1 tsp salt

1 tsp pepper

1 tsp red pepper flakes

Instructions:  Heat a nonstick pan over high heat.  When pan is very hot add the olives, and sauté until they take on some color.  Next, add olive oil (be careful of hot oil splatter).  Then add the mushrooms and peppers, and sauté 2-3 minutes.  Season the entire mixture with salt, pepper, and red pepper flakes.  Cool before placing contents in a plastic bag.  Keep refrigerated or chilled before serving.

Marinated Mozzarella:

1 small container of fresh mozzarella balls, with water drained

2-4 fresh basil leaves, finely minced

1 Tbs olive oil

½ tsp salt and pepper

Instructions:  Drain the water that was used to “pack” the fresh mozzarella.  Add the rest of the ingredients, and stir together before putting in a plastic bag.  Keep refrigerated or chilled until serving.

Each of these recipes can easily be mixed and matched in order to prepare your family’s outdoorsy meal!  Hopefully these ideas can inspire your family to go on a road trip with some delicious meals that are economical, friendly on the preparation time, and a snap to clean up!

Faithful foodies, how did you enjoy these recipes?  Do you have any recipe tips for family outdoorsy events?  What will you prepare for your next family outing?  Your comments and questions certainly encourage us to persevere!  Post your comments below.

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Big News for Grace Before Meals team

I am out in Californ-I-A right now, but next week, I will be sailing the Mediterranean on a 7 night Culinary Cruise starting on May 14. It is bound to be a great experience with wine tasting, spiritual talks, daily Mass and more.

Also on May 14, our Project Manager, Joe Hansbrough and his beautiful fiance, Erica George, will be sharing the sacred sacrament of marriage, so we wish them many blessings and prayers and support as they seek to love God more through their love.

With all of that in mind, our Grace Before Meals team will be taking a week long hiatus, coming back into full swing on Tuesday, May 24. You will still receive next week’s newsletter, but if you have any questions or comments, feel free to email us at info@gracebeforemeals.com or in case of emergencies, you can reach the Co-Creator of Grace Before Meals, Tim Watkins at twatkins@renegadecommunications.com.

(Our Project Manager, Joe H. with his wife-to-be, Erica G.)

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