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Recipe of the Week
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My name is KJ. I’ve been the rectory cook here at St Bernard for over three and a half years. Often, people will stop me and ask me for recipes or different ways to “make that chicken.” In the coming weeks I will share with you some of Fr. Joe's and Fr. Tim's favorites.
I’ve removed all fancy terms and all the difficult techniques so that everyone will enjoy trying these recipes, no matter what your cooking skill. These recipes should be easy to moderate in difficulty. I hope you enjoy cooking and eating these recipes together as a family, and I look forward to hearing from you with your comments, questions, and the ways you have taken these recipes and made them your own. My e-mail kj0140@aol.com Enjoy !
Recipe #15
EASY, DELICIOUS STUFFING
Chefs notes: This is the easiest and best tasting stuffing you will ever have! However...this is not the type of stuffing to be placed inside a bird.(I don't recommend that anyway). No matter what kind of bird you make, this recipe works. I add cranrasins to give it a little touch of sweetness but if you want a more savory version, just leave them out.
This recipe is based on one med sized turkey and 6-8 people, with plenty for black Friday leftover sandwiches, which are my favorite.
You will need
2 bags of stuffing mix ( any flavor)
6 stalks celery, finely chopped
6 carrots, finely chopped
1 log of breakfast sausage crumbled and cooked
1 med sized onion, finely chopped
2 boxes or 6 cups veg or chicken stock
1 handful craisins
3 tablespoons butter
2 tablespoons olive oil
2 sage leaves, chopped
1/3 cup fresh parsley
1/4 cup fresh, chopped parsley
1/2 teaspoon coarse ground pepper
pinch of salt
1 clove garlic, finely chopped
You will need a deep serving pan for this, one that will go from the oven to the table. That will work best. Oil the bottom and sides with a good extra virgin olive oil.
* In a large pot cook and crumble the breakfast sausage, using a wooden spoon.
* When cooked, remove from pot and drain almost all of the oil leaving just a glazing in the bottom of pot.
* Add celery, carrots, onions, butter, the remaining olive oil, salt and pepper and saute veggies till they begin to sweat or you can smell onions cooking.
* Add garlic for one additional minute.
* Cut the heat and re introduce sausage to veggies.
* Add stuffing and mix well.
* Add stock 2 cups at a time till mixture is well moistened but not soggy.
* Add cran raisins and herbs and re season with salt and pepper
* Add to oiled baking dish and place in oven for the last 35 -40 min or until top is golden and crispy.
(you can always keep a box of stock around to add if you like your stuffing more moist).
Have a great Thanksgiving !!!!!!
Recipe #14
Chefs Notes:
Week after week I start dinner at the Rectory with some kind of salad but every now and then I just get bored starting dinner the same old way, so I came up with a ton of crazy light pasta salads that you place either on top of fresh basil, Arugla, or fresh baby spinach. Look over the list of proteins & beans at the end of this recipe to add in to make this the perfect lunch or light dinner. I usally make this to use any leftovers or a few of this or thatsI wanna use up. Let’s call it the …
This or That Pasta Salad
1 box Orzo pasta cooked and drained
1/4 cup extra virgin olive oil
1 jar marinated artichokes plus 1/3 of oil they come packed in
1/4 cup chopped roasted red peppers
2 cloves fresh garlic chopped
1/4 cup fresh parsley chopped
14 cup fresh basil chopped
1/4 cup fresh scallions chopped
1/4 cup grated parm cheese
2 pinches red pepper flakes
salt pepper
1/4 cup chopped celery
1/4 cup chopped carrots
1/4 cup chopped red onion
1/4 cup chopped tomatoes with seeds removed
Cook Orzo as per package directions and drain when al dente, then add all other ingrediets and mix well.
For protein you may add in…
white beans
garbanzo beans
red beans
sliced cooked chicken
tuna drained
grilled shrimp
grilled salmon
Recipe #13
The Best White Bean Soup Ever
Chefs notes: This is really the best White Bean soup you will ever have. It’s really great hot, served with crusty garlic bread or cold with a warm Panini. Once your family has this they will ask for it over and over again. It’s really LOW in FAT and calories and super healthy. I hope you give it a try and let me know how much you like it.
You will need:
Extra virgin olive oil to coat the bottom of pot
2 cloves garlic smashed
12 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped sweet onion
2 bags of canellinni beans soaked over night and divided in half
1 cup fresh peas or frozen, thawed
1 cup celery cut into 1 1/2 pieces
1 cup carrots cut into 1 1/2 pieces
10 small white potatoes cut into fours and half reserved for later
1/2 of a very small cabbage chopped in 1 1/2 pieces
1 box ditalini pasta
1 tablespoon butter
salt, pepper, red pepper flakes to taste
4 cups chicken stock or two boxes chicken stock
4 cups water
1/2 cup fresh or canned tomatoes
1 4 inch piece of parmesan cheese rind (or any part)
3 tablespoons fresh thyme
3 tablespoons fresh basil chopped
3 tablespoons fresh parsley chopped
In a large pot:
- add olive oil, finely chopped celery, carrots, onion and garlic
- saute till all start to sweat.
- add chicken stock, water, and beans and half of potatoes.
- let simmer for 1/2 hour, or until beans are tender
- add salt and pepper to taste
- using a hand stick or regular blender, cream mixture till smooth
- add all remaining veggies and beans and simmer for 15 min
- drop in parmesan cheese rind and add peas
- reduce the heat and let it sit, covered
- in a different pot cook ditalini pasta till almost al dente
- drain and add butter
- top with fresh herbs before serving
You can add the pasta to bowls and then add soup or just add it to the soup!
Mangia bene!
Recipe #12
Lentils with Fire Roasted Tomatoes
KJ’s notes: This dish is one of Fr. Joe's favorites. Great along side of your favorite roasted or grilled meat they are also super alone. They are also healthy and really low in fat and calories.
- 1 cup celery chopped bite size
- 1 cup carrots chopped bite size
- 1 cup onion chopped bite size
- 1 can fire roasted tomatoes chopped
- 3 cloves garlic chopped fine
- 3 tablespoons extra virgin olive oil
- 3 table spoons butter
- 1 cup water
- 3 boxes of chicken stock or 6 cups homemade stock (you can substitute vegetable stock)
- 1 1/2 bags of lentils
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped green onion (scallion) green part only
- sea salt and pepper to taste
- 1/3 cup grated parmesan cheese
Let’s begin…..
v In a large pot heat olive oil and butter, then add garlic, celery, carrots and onions.
v Saute veggies until they start to sweat.
v Add fire roasted tomatoes and their juice, chicken stock, water and lentils (making sure that there are at least 2 inches of liquid covering the veggies and lentils).
v Bring to a boil.
v Reduce heat to a simmer (approx 30 min or until lentils are tender).
v Season with salt and pepper, stirring occasionally.
v Mixture should still have approx 1/2 inch of liquid covering it. If not add either more stock or water.
v Fold in fresh herbs and garnish with cheese.
If you want, you may also add in:
Cooked, leftover sausage, chicken, London broil or pork, or pasta, or just add to field greens.
** As the lentils sit in fridge the liquid will be absorbed into mixture. To return it to a more sauce type mixture just add a small amount of liquid and re-heat.
Recipe #11
Really Great Fish Sticks
Chefs Notes: While in the food store I have passed frozen fish sticks a million times, I loved the idea but never had the guts too try the frozen stuff so I came up with my own version. Not only are they really low in fat but they are quick to make. I make them out of halibut or Salmon and pair them with my dipping sauce. I know you will find yourself popping them in the oven or toaster oven while you change out of work clothes. They are that quick to make.
You will need:
4 pieces of halibut or salmon with skin removed and cut into 1 inch strips
1 bag of your favorite salad croutons crushed into breadcrumbs
olive oil for coating pan and drizzling
salt and pepper to taste
Dipping sauce:
4 tablespoons low fat or fat free mayo
2 tablespoons horseradish mustard
1 tablespoon hotdog relish
Getting Started:
Pat dry fish and cut into 1 inch strips.
Preheat oven to 400 degrees
Crush croutons in zip top bag to bread crumb consistency.
Place a few pieces of fish in bag at a time and coat well.
Place on olive oil coated baking pan (if you like do half salmon half halibut)
Drizzle very lightly with olive oil.
Place in 400 degree oven for 15 min or until fish sticks are turning golden brown
In a bowl combine mayo, mustard and relish....serve along side of fish sticks....
Enjoy!!!
Recipe #10
Heavenly Rice Pudding
Chefs notes:
This is truly the best rice pudding I have ever made. My grandmother made 2 kinds - one a custard style and this creamy type. This recipe makes 7 cups but don't panic - it will still not be enough after your family tries it. You will need a cooking thermometer and a pot at least 10-12 inches in diameter, which will help reduce the milk quicker.
What you need:
1/2 gallon whole milk
2/3 cup granulated sugar
1 egg beaten
1/4 teaspoon salt
2/3 cup uncooked medium grain rice
1 teaspoon real vanilla extract
1.4 teaspoon total, cinnamon, nutmeg , sugar (for garnishing top of pudding)
Time to get started:
- Divide rice in half
- Run half in food processor until rice begins to grind which should be about three to four pulse.
- Combine with whole grains of rice including any powder left in bottom of food processor.
- Set aside
- In a large pot combine milk, beaten egg, salt, and sugar.
- Bring temperature up to 160 degree's while stirring often.
- Stir in the rice and continue to stir until temp reaches 185 degrees.
- When mixture begins to bubble you might have to reduce the heat to maintain the temp, but allow to simmer for 35 min. or until you see pudding begin to thicken. (be sure to stir mixture often so that rice does not stick to bottom or burn).
- Remove from heat and stir in vanilla.
- Cool pudding for 15 min in pot then transfer to serving bowl and garnish with cinnamon and sugar and nutmeg mixture.
- Let cool uncovered in fridge for at least 3-4 hours. Enjoy!
Recipe #9
Portobello Parmesan
Chefs Notes: This is a great way to use those giant Portobello mushrooms. I find it makes a great side dish or starter to a meal or it’s just perfect for a late night snack. Keep in mind that you can stuff the mushroom with any left over veggies you might have in the fridge and top with cheese. Just be creative, and ........Enjoy!
This is what you will need:
1 package of baby spinach( cooked and excess liquid removed)
6 large Portobello mushroom caps
6 slices of prosciutto ham
1/2 cup grated parmesan cheese
1 cup ricotta cheese
12 slices mozzarella cheese
1 cup pasta sauce (either home made or your favorite jarred)
1 handful total chopped basil and parsley
salt, pepper, red pepper flakes
Let’s begin:
- Wipe off any excess dirt from mushrooms and remove stems
- Grill mushrooms on a grill pan till perfect grill marks are apparent on cap
- Set aside.
- In a large bowl mix the ricotta cheese with the cooked spinach and half of the parmesan cheese, salt, pepper, red pepper flakes and fresh herbs
- Place in fridge for 1/2 hour
After a half hour:
- On mushroom caps place cheese mixture, topped with prosciutto ham, mozzarella cheese and top with a small amount of sauce
- Place sauce on the bottom of an oven safe dish
- Top with stuffed mushroom cap.
- Place in 400 degree oven for 15-20 minutes or until cheese is melted and slightly browned
- Top with parmesan and serve hot or cold
Hope you all enjoy!
Recipe #8
Chefs Notes: This recipe is really simple and extremely tasty. Best of all you can prep it the night before and have it from fridge to table in 15 minutes. Once you make it, you too will be saying "HOLY HALIBUT, that was easy and so good!”
Holy Halibut! (Halibut in Broth)
Based on dinner for four. Each person should get one piece of fish, so modify accordingly.
You will need…
4, 2 inch pieces of Halibut (skin removed
4 cans chopped tomatoes or 4 cups fresh chopped (if in season)
4 lbs fresh baby spinach
1/3 cup olive oil
1 baguette bread, sliced into 1 1/2 inch slices and toasted
1 clove garlic
4 fresh lemons
salt and pepper
1 bag of your favorite flavor croutons, ground in food processor to consistency of bread crumbs
2 large sweet onions sliced and cooked in 2 tablespoons of butter and 2 tablespoons olive oil till golden
Optional---1/2 cup oil cured black olives, chopped
We begin…
- Salt and pepper both sides of fish and top one side with crouton crumbs
- In a large microwave safe dish that can also go in the oven, cover with olive oil, add spinach and the juice of 1 1/2 fresh lemon, tomatoes and browned onions.
- Rub both sides of toast with garlic clove
- Place one slice of baguette toast for each piece of fish on top of onions and reserve the others to serve alongside finished dish.
- Place each piece of fish on a piece of toast.
- Place under the broiler of your oven for approx. 3-4 min or until top is golden.
- Remove from oven and cover with microwave safe plastic wrap
- Place in microwave for 8-10 min or until you see bubbling going on and spinach has wilted.
- If using the olives, add them before serving and serve with remaining lemon wedges.
Enjoy!
Recipe #8
Rigatoni with Peas and Asparagus
Chef’s notes: Fr Tim calls this pasta dish "slamming." I call it the perfect dish to make on a Sunday to serve later on in the week. When I make it at home I don't finish cooking it. I leave the last of the cooking for the microwave so that if I get home late I just have to nuke it and we’re ready to eat! You can also substitute the chicken with small cooked meatballs or cooked Italian sausage. If you don’t like don't like Asparagus, no problem. Just substitute your favorite veggie.
Please note that if you’re going to take this to a party or eat it the same day you can place in a serving bowl, nuke it for 8 minutes before serving and you are “good to go.” Enjoy!
You will need…..
2 boxes of Rigatoni pasta
2 lbs fresh baby spinach
1 1/2 cups frozen peas, thawed or fresh
2 bunches of thin Asparagus, tips only (save the rest in freezer for soup)
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 teaspoon coarse ground black pepper
2-3 cups tomato sauce
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cups cooked chopped chicken
Let's get to work....
* In a large bowl combine baby spinach, asparagus tips, peas, parmesan cheese, pepper, and ricotta cheese and chicken - set aside.
*Cook pasta till al dente.
*Drain and add to veggie mixture.
* Add sauce and mix well
* Before serving, top with fresh herbs and additional grated parmesan cheese.
*Just before serving, nuke for an additional 8 minutes to wilt spinach.
Hope you like it!
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