3 medium sweet potatoes
1 medium head of cauliflower
Preheat oven to 450 degrees. On a rimmed baking sheet, toss sweet potato and cauliflower with 1 1/2 tablespoons oil and season with salt and pepper. Roast until cooked through and browned on one side, about 30-45 minutes.
Tuesday, June 29, 2010
3 medium sweet potatoes
7 lb. potatoes
8 T butter
1 1/2 C Daisy sour cream ( it is the only one that is corn free )
salt and pepper to taste
Wash peel the potatoes. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Add butter and sour cream to the pot and mash with a potato masher. Add milk and mix until desired consistency. I added about 1 1/2 C whole milk.
transfer to the crockpot and place on warm until you are ready to serve. I placed int he crockpot on warm for 8 hours and the potatoes were not dry, they were perfect.
3 ( 2.5lb. ) butterflied leg of lamb
salt and pepper
4 cloves garlic, sliced
1 C vegetable broth
On a cookies sheet, place each leg of lamb. Season with salt and pepper, fresh rosemary and garlic. Roll and place in a crockpot side by side. Pour vegetable broth on top. Cook on low for 8 hours. Very tender and delicious.
Saturday, June 26, 2010
Salt and pepper
1 pound tagliatelle or fettuccine pasta ( I used farfalle)
1/4 cup extra virgin olive oil
3 flat fillets anchovies or 1 teaspoon anchovy paste
1 hot red or green chili pepper, finely chopped ( I used crushed red pepper)
4 cloves garlic, finely chopped
1/2 cup dry white wine or dry vermouth ( I used a Reisling)
1/2 cup chicken or fish stock ( I used vegetable stock)
One can Italian tomatoes (28 ounces) in puree ( I used 2 cans crushed)
1/2 teaspoon dried marjoram or oregano ( I used fresh oregano 2 T )
3/4 pound large shrimp, deveined, tails discarded, halved lengthwise and rinsed and patted dry
Juice of 1/2 lemon
2 tablespoons butter
1/2 cup basil leaves (about 10-12), shredded or torn
A few sprigs mint, finely chopped ( I did not use)
PreparationBring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.
While the pasta is working, in a large, deep skillet, heat the EVOO, four turns of the pan, over medium heat. Stir in the anchovies to melt. Stir in the chili pepper for 1 minute, then stir in the garlic for 2 minutes. Stir in the wine to reduce slightly, about 1 minute. Stir in the chicken stock, then stir in the tomatoes and crush with a potato masher. Season with the marjoram, salt and pepper. Simmer over medium heat until reduced, about 20 minutes.
Season the shrimp with salt and the lemon juice. In a large, deep skillet, melt the butter over medium heat. Add the shrimp and cook until pink, 2 minutes. Add to the sauce. Stir in the pasta and reserved pasta cooking water and toss. Serve on a warm platter or in shallow bowls. Top with the basil and mint to cool things down!
Thursday, June 24, 2010
3 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 eggs, lightly beaten 3/4 cup milk 2 teaspoons vanilla extract 1 cup melted butter, cooled 2 bananas, mashed 1 banana, chopped 1 cup granola 1 cup chopped walnuts 1 cup shredded coconut 1/4 cup banana chips (optional)
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
1/2 C sugar
1 1/2 C grated carrots
1 tsp. cinnamon
1 tsp. nutmeg
1 C raisins
1 C water
1/2 C orange juice
2 T butter
2 C flour
2 tsp. baking powder ( corn free)
1/2 tsp. salt
Combine sugar, carrots, spices, raisins, water, juice and butter in a large pan. Heat until butter is melted, stir. Cool to lukewarm. Add flours, baking powder and salt to wet mixture. Mix well. Place batter into 12 muffin cups. Bake at 400 degrees for 25 minutes.
2T extra virgin olive oil
1 large sweet onion , chopped
3 stalks celery, coarsely chopped
2 carrots, coarsely chopped
2 cloves garlic, left whole
2 heads escarole, tough outer leaves removed, cut into 1" pieces
2 C small white beans, soaked overnight
4 C chicken broth
salt and pepper to taste
Sunday, June 20, 2010
1 cup water
1/2 cup butter
1 cup all-purpose flour
1 (8 ounce) package cream cheese
4 cups milk
3 (3.5 ounce) packages instant vanilla pudding mix
1 (12 ounce) container frozen whipped topping, thawed
1/4 cup chocolate syrup
Preheat oven to 400 degrees F (200 degrees C).
In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.
Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F (200 degrees C) for 35 minutes. Cool completely.
To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top.
This crockpot recipe comes from Slow Cooker: The Best Cookbook Ever. Add more salt and pepper.
1 large onion, coarsely chopped
2 cloves garlic, left whole
3 medium carrots, coarsely chopped
6 stalks of celery, coarsely chopped
2 T fresh sage leaves
1 28 oz can of whole tomatoes, undrained
2 C green lentils
6 C chicken broth
salt and pepper
Heat oil in a large skillet over medium heat. Saute the onion, garlic, celery, carrots and sage about 3-4 minutes. Add the tomatoes and cook for 2-3 minutes. Transfer all to a slow cooker. Add lentils and broth to the crockpot. Cook on low for 8 hours. Check after 3 hours if there is enough liquid. Serve with grated cheese.
1 lb. dried white Great Northern beans
1/2 C extra virgin olive oil
3 lb. lamb shoulder chops
salt and pepper to taste
2 medium onions, chopped
4 cloves garlic, left whole
4 medium carrots, chopped
4 stalks celery, chopped
1 T fresh rosemary leaves
1 28 oz. can of tomatoes undrained
2 bay leaves
Place the beans overnight in a pot covered with water. In the AM : In a skillet saute the onions, garlic, celery, carrots and rosemary until the vegetables are softened. Add the tomatoes, scraping up any browned pieces. Transfer to the crockpot. Drain beans and add to the crockpot. Add the broth and season with salt and pepper and the bay leaves. Add the lamb. Cook on high for 8 hours. Serve with breadcrumbs and cheese for topping.
2 cups rolled oats
1 cup buttermilk
1/4 cup butter, melted
1/2 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1 teaspoon baking soda
Mix oats and buttermilk in a bowl. Let sit for 15 minutes. Add eggs, butter, flour, sugar, baking powder and baking soda; stir until blended.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
This recipe comes from Emeril's website. the kids really loved the apples. Next time I would use a larger skillet.
4 large eggs, lightly beaten
1 cup whole milk
1 cup all-purpose flour
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1/3 cup packed light brown sugar
Maple syrup (optional)
In a large mixing bowl, combine the beaten eggs, milk, flour, and vanilla, and whisk until just blended, being careful to not overmix. Set the batter aside to rest at least 20 minutes.
Position rack in center of oven and preheat the oven to 450ÂºF.
In a heavy ovenproof 12-inch skillet, melt 2 tablespoons of the butter over high heat. Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.
Add the brown sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples. Using oven mitts or pot holders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes. Don't be alarmed when you see the edges of the pancake puff up over the top of the pan--this is supposed to happen!
Using oven mitts or pot holders, remove the skillet from the oven and serve the pancake immediately, sprinkled with sifted confectioners' sugar or drizzled with maple syrup, as desired.
Yield: 1 extra large pancake
Saturday, June 19, 2010
This recipe is frm the Cooking Network magazine.
1 1/2 cups Special K Red Berries cereal (I used an organic berry cereal)
1/2 cup unsweetened shredded coconut
3/4 cup vanilla frozen yogurt, slightly softened
3/4 cup strawberry sorbet, slightly softened
Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
Before serving, snip the paper cup and peel it off.
3 cups Organic, Unbleached Flour
1 teaspoon Salt
½ teaspoons Baking Powder
⅓ cups Canola Oil
1 cup Hot Water
Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).
Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the totillas and serve warm.
8 slices oatnut bread 1/2 (8 ounce) package cream cheese, softened 1/2 cup seedless raspberry jam 5 eggs, beaten 1/4 cup milk 1 1/2 teaspoons almond extract 1 tablespoon butter
Spread 4 slices oatnut bread on one side with cream cheese. Spread remaining 4 slices on one side with raspberry jam. Press cream cheese slices together with jam slices, forming sandwiches.
In a medium, shallow bowl, beat together the eggs, milk and almond extract.
Melt butter in a large, heavy skillet over medium high heat. Dip sandwiches in the egg mixture to coat. Place in the skillet, and cook on both sides until golden brown.
Thursday, June 17, 2010
5lb. red potatoes
1 C extra virgin olive oil
3 T salt
1 tsp. black pepper
Prick each potato several times with a fork. Combine the oil, salt and pepper in a bowl, rub the potatoes with the mixture.
MAKES 6 TO 10 SERVINGS
½ cup soy sauce
2 cloves garlic, crushed
1/4 cup firmly packed dark brown sugar
2 tablespoons Asian sesame oil
1 tablespoon minced fresh ginger
½ teaspoon red pepper flakes
6 pounds thick-cut beef short ribs
Chopped green onions for garnish
Add first eight ingredients in a medium mixing bowl, and mix well.
Arrange short ribs, fat side up, in a large slow cooker. Pour the sauce over the meat. Cover and cook on low until the meat is tender and starts to separate from the bone, 7 to 8 hours. For a more caramelized finish, turn slow cooker to high for the last 45 minutes of cooking.
Transfer ribs to a platter. Garnish with green onions and serve immediately.
Wednesday, June 16, 2010
Setting and Cook Time: HIGH for 1 hour, then LOW for 6 to 7 hours; vegetables are parcooked, then finished in slow cooker last 30 to 60 minutes
1 to 2 tablespoons olive oil, as needed
3 pounds lamb shoulder, trimmed of fat and cut into 3-inch chunks ( i used 3 lb. lamb shoulder)
1 large white or yellow onion, chopped
3 tablespoons chopped fresh tarragon
2 cups chicken, lamb, or beef broth
3/4 cup dry white wine
2 tablespoons all-purpose flour kneaded into 2 tablespoons unsalted butter for thickening
2 bunches baby carrots (14 to 16 carrots, about 10 ounces–not from a bag), peeled and root trimmed with 1/2 inch of the stem
1/2 pound baby turnips (10 to 12), peeled and left whole or halved
1 pound asparagus, bottoms snapped off and cut diagonally into 2-inch lengths
1 cup fresh (about 3/4 pound unshelled peas) or thawed frozen petite peas
Salt and freshly ground black pepper to taste
In a large nonstick skillet, heat the oil and brown the lamb on all sides over medium-high heat; transfer to the slow cooker. Add the onion to the skillet and cook a few minutes to take the raw edge off; add to the crock. Add half of the tarragon, the broth, and wine. Cover and cook on HIGH for 1 hour.
Reduce the heat to LOW and cook until the lamb is very tender, about 6 hours.
Add the kneaded butter (beurre manie) in pieces to the cooker and stir until thickened.
In a small pot of boiling water, parcook the carrots and turnips separately 5 minutes each; add to the crock with the rest of the tarragon, the asparagus, and peas. Cover and cook on LOW until the vegetables are cooked, 30 minutes to 1 hour longer. Season with salt and pepper.
Excerpted from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Monday, June 14, 2010
I made this bread for Sunday ,the Feast Day of Saint Anthony.
I used the Artisan Bread in 5, olive oil dough and kalamta olives inside. The tradition of bread on Saint Anthony's feast day is told here..http://catholiccuisine.blogspot.com/2009/06/st-anthony-and-lost-bread.html
Sunday, June 13, 2010
Saturday, June 12, 2010
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry
2 teaspoons minced peeled fresh ginger
3 1/2 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
1 tablespoon plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 scallions, white and green parts separated and thinly sliced
Cooked white rice, for serving
In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch; set sauce aside.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.
To same skillet, add 1 teaspoon oil, garlic, cashews, and scallion whites. Cook, stirring constantly, until garlic begins to soften, 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with scallion greens and serve with rice.
This recipe was pretty tasty. Make extra sauce, the noodle soak it up.
8 ounces dried, wide, and flat rice noodles ( i used 1 lb. spaghetti)
2 tablespoons dark-brown sugar ( I used 4T)
2 tablespoons fresh lime juice, plus wedges for serving ( used 4 T )
3 tablespoons soy sauce ( I used 6T)
2 teaspoons vegetable oil ( I used 4 tsp. sesame oil)
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten ( Iused 4 )
1/2 cup fresh cilantro
Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.
The kids were now overly crazy about these waffles. They did smell wonderful, just like a gingerbread cookie.
1/3 cup sugar
1 cup molasses
1 cup buttermilk
3 cups flour
2 teaspoons ground ginger
1 1/4 teaspoons cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup unsalted butter, melted
Whipped cream and fruit, optional
With an electric mixer, beat the eggs until they're light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended, about 1 minute more.
In a separate bowl, sift together the flour, spices, salt, baking soda, and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter.
Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Makes 14.
1 4-5 lb. boneless chuck roast
2 C baby carrots
8-12 medium sized red potatoes
1/2 C tomato paste
1/4 C red wine vinegar
2 T Bragg's liquid amminos
1 tssp. salt
1/2 tsp. black pepper
2 T fresh rosemary
1/2 C boiling water
I do not think I would make this recipe again, it was too acidic.
Today is the feast of the Immaculate Heart of Mary, so for dessert we had ice cream sundae cones. This delicious recipe is from Food Network magazine.
6 waffle cones
1 cup malted milk balls, plus 6 more for the cones
4 large chocolate-covered peanut butter cups, chopped
2 quarts vanilla and/or chocolate ice cream
1/4 cup chocolate fudge sauce
5 ounces semisweet chocolate, chopped
1 ounce milk chocolate, chopped
6 tablespoons unsalted butter, cut into small pieces
1 1/2 tablespoons corn syrup or agave syrup
1/2 cup roasted peanuts, finely chopped
Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.
Friday, June 11, 2010
Today is the Feast of the Sacred Heart of Jesus, so the kids had these bagels for breakfast.
half of a strawberry
Devotion to the Sacred Heart is but a special form of devotion to Jesus. We shall know just what it is and what distinguishes it when we ascertain its object, its foundations, and its proper act.
(1) Special object of the devotion to the Sacred Heart
The nature of this question is complex and frequently becomes more complicated because of the difficulties arising from terminology. Omitting terms that are over-technical, we shall study the ideas in themselves, and, that we may the sooner find our bearings, it will be well to remember the meaning and use of the word heart in current language.
(a) The word heart awakens, first of all, the idea of a material heart, of the vital organ that throbs within our bosom, and which we vaguely realize as intimately connected not only with our own physical, but with our emotional and moral, life. Now this heart of flesh is currently accepted as the emblem of the emotion and moral life with which we associate it, and hence the place assigned to the word heart in symbolic language, as also the use of the same word to designate those things symbolized by the heart. Note, for instance, the expressions "to open one's heart", "to give one's heart", etc. It may happen that the symbol becomes divested of its material meaning that the sign is overlooked in beholding only the thing signified. Thus, in current language, the word soul no longer suggests the thought of breath, and the word heart brings to mind only the idea of courage and love. But this is perhaps a figure of speech or a metaphor, rather than a symbol. A symbol is a real sign, whereas a metaphor is only a verbal sign; a symbol is a thing that signifies another thing, but a metaphor is a word used to indicate something different from its proper meaning. Finally, in current language, we are constantly passing from the part to the whole, and, by a perfectly natural figure of speech, we use the word heart to designate a person. These ideas will aid us in determining the object of the devotion to the Sacred Heart.
(b) The question lies between the material, the metaphorical, and the symbolic sense of the word heart; whether the object of the devotion is the Heart of flesh, as such, or the love of Jesus Christ metaphorically signified by the word heart; or the Heart of flesh, but as symbol of the emotional and moral life of Jesus, and especially His love for us. We reply that worship is rightly paid to the Heart of flesh, inasmuch as the latter symbolizes and recalls the love of Jesus, and His emotional and moral life. Thus, although directed to the material Heart, it does not stop there: it also includes love, that love which is its principal object, but which it reaches only in and through the Heart of flesh, the sign and symbol of this love. Devotion to the Heart of Jesus alone, as to a noble part of His Divine Body, would not be devotion to the Sacred Heart as understood and approved by the Church, and the same must also be said of devotion to the love of Jesus as detached from His Heart of flesh, or else connected therewith by no other tie than that of a word taken in the metaphorical sense. Hence, in the devotion, there are two elements: a sensible element, the Heart of flesh, and a spiritual element, that which this Heart of flesh recalls spiritual element, that which this Heart of flesh recalls and represents. But these two elements do not form two distinct objects, merely co-ordinated they constitute but one, just as do the body and soul, and the sign and the thing signified. Hence it is also understood that these two elements are as essential to the devotion as body and soul are essential to man. Of the two elements constituting the whole, the principal one is love, which is as much the cause of the devotion and its reason for existence as the soul is the principal element in man. Consequently, devotion to the Sacred Heart may be defined as devotion to the adorable Heart of Jesus Christ in so far as this Heart represents and recalls His love ; or, what amounts to the same thing, devotion to the love of Jesus Christ in so far as this love is recalled and symbolically represented to us by His Heart of flesh.
(c) Hence the devotion is based entirely upon the symbolism of the heart. It is this symbolism that imparts to its meaning and its unity, and this symbolism is admirably completed by the representation of the Heart as wounded. Since the Heart of Jesus appears to us as the sensible sign of His love, the visible wound in the Heart will naturally recall the invisible wound of this love. This symbolism also explains that the devotion, although giving the Heart an essential place, is but little concerned with the anatomy of the heart or with physiology. Since, in images of the Sacred Heart, the symbolic expression must dominate all else, anatomical accuracy is not looked for; it would injure the devotion by rendering the symbolism less evident. It is eminently proper that the heart as an emblem be distinguished from the anatomical heart: the suitableness of the image is favourable to the expression of the idea. A visible heart is necessary for an image of the Sacred Heart, but this visible heart must be a symbolic heart. Similar observations are in order for physiology, in which the devotion cannot be totally disinterested, because the Heart of Flesh toward which the worship is directed in order to read therein the love of Jesus, is the Heart of Jesus, the real, living Heart that, in all truth, may be said to have loved and suffered; the Heart that, as we feel ourselves, had such a share in His emotional and moral life; the Heart that, as we know from a knowledge, however rudimentary, of the operations of our human life, had such a part in the operations of the Master's life. But the relation of the Heart to the love of Christ is not that of a purely conventional sign, as in the relation of the word to the thing, or of the flag to the idea of one's country; this Heart has been and is still inseparably connected with that life of benefactions and love. However, it is sufficient for our devotion that we know and feel this intimate connection. We have nothing to do with the physiology of the Sacred Heart nor with determining the exact functions of the heart in daily life. We know that the symbolism of the heart is a symbolism founded upon reality and that it constitutes the special object of the devotion to the Sacred Heart, which devotion is in no danger of falling into error.
(d) The heart is, above all, the emblem of love, and by this characteristic, the devotion to the Sacred Heart is naturally defined. However, being directed to the loving Heart of Jesus, it naturally encounters whatever in Jesus is connected with this love. Now, was not this love the motive of all that Christ did and suffered? Was not all His inner, even more than His outward, life dominated by this love ? On the other hand, the devotion to the Sacred Heart, being directed to the living Heart of Jesus, thus becomes familiar with the whole inner life of the Master, with all His virtues and sentiments, finally, with Jesus infinitely loving and lovable. Hence, a first extension of the devotion is from the loving Heart to the intimate knowledge of Jesus, to His sentiments and virtues, to His whole emotional and moral life; from the loving Heart to all the manifestations of Its love. There is still another extension which, although having the same meaning, is made in another way, that is by passing from the Heart to the Person, a transition which, as we have seen, is very naturally made. When speaking of a large heart our allusion is to the person, just as when we mention the Sacred Heart we mean Jesus. This is not, however, because the two are synonymous but when the word heart is used to designate the person, it is because such a person is considered in whatsoever related to his emotional and moral life. Thus, when we designate Jesus as the Sacred Heart, we mean Jesus manifesting His Heart, we mean Jesus manifesting His Heart, Jesus all loving and amiable. Jesus entire is thus recapitulated in the Sacred Heart as all is recapitulated in Jesus.
(e) In thus devoting oneself to Jesus all loving and lovable, one cannot fail to observe that His love is rejected. God is constantly lamenting that in Holy Writ , and the saints have always heard within their hearts the plaint of unrequited love. Indeed one of the essential phases of the devotion is that it considers the love of Jesus for us as a despised, ignored love. He Himself revealed this when He complained so bitterly to St. Margaret Mary.
(f) This love is everywhere manifest in Jesus and in His life, and it alone can explain Him together with His words and His acts. Nevertheless, it shines ............................................................http://www.catholic.org/encyclopedia/encyclopedia.php?letter=s
2 tablespoons olive oil
2 tablespoons butter
4 onions, coarsely chopped
1 (16 ounce) bag baby carrots
4 cloves garlic, minced
1-1/2 pound salmon filet
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
Place olive oil and butter in 4 quart crockpot. Add onions, baby carrots, and garlic, stir, cover, and cook on low for 6-7 hours, stirring once during cooking time, until vegetables are beginning to caramelize.
Place filet over vegetables in crockpot and sprinkle with salt, pepper, and dill weed. Cover and cook on low for 1 to 2 hours until salmon flakes when tested with a fork (test at one hour time, if salmon is done, turn crockpot off and keep covered until serving time). Place salmon on serving plate and top with onion mixture. Serves 4
1/2 C extra virgin olive oil
6 cloves garlic, sliced
2T fresh rosemary leaves
2 tsp. coarse salt
1 tsp.black pepper
16-20 small red potatoes scrubbed
In a deep pot place olive oil, garlic and rosemary. Saute until the garlic is golden.
Thursday, June 10, 2010
These moist muffins are corn free and tasty.
3/4 C packed brown sugar
2/3 C vegetable oil
1 tsp. vanilla extract( I made my own with potato vodka so it is corn free)
1 3/4 C all purpose flour
1/4 C flax meal
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1/2 C raisins
2 C grated carrots
1/4 C flaked coconut ( not sweetened)
1 20oz. can of pineapple , drained well
This light and nutty salad dressing recipe was found at http://www.recipezaar.com/ . I loved how flavorful and light this dressing was.
1 cup tahini
1/2 bunch fresh curly-leaf parsley (chopped)
1/3 cup lemon juice
4 crushed garlic cloves
1/8 cup tamari soy sauce
2 cups water
1 cup canola oil
Blend all ingredients and store in refrigerator.
These ribs are cooked at a low setting and slow. The meat literaly fell of the bone. The sauce is tangy, we all enjoyed it. I will make this recipe again. Super moist and tender ribs.
2 racks baby back pork ribs, about 1 1/2 pounds each, trimmed
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons light brown sugar
1/4 teaspoon cayenne
4 tablespoons unsalted butter
1 1/2 cups finely chopped yellow onion
6 garlic cloves, finely chopped
2 1/4 teaspoons sweet paprika
2 teaspoons Emerilís Bayou Blast or other Creole Seasoning
2 teaspoons dry mustard
1 1/4 teaspoons salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 (6-ounce) can tomato paste
1 1/2 cups water
3/4 cup cider vinegar
3/4 cup plus 2 tablespoons dark brown sugar
Fill a small baking pan two-thirds full with cold water and place on the lowest rung in the oven. This helps to keep the ribs moist during the lengthy cooking time.
Position a second rack in the middle of the oven. Preheat the oven to 275 degrees F. Line a large baking sheet with aluminum foil.
To prepare the ribs, in a small mixing bowl combine the salt, black pepper, light brown sugar, and cayenne, and toss to combine. Divide the spice mixture equally between the two racks of ribs and, with clean hands, rub into the meat well on both sides.
Place the ribs on the foil-lined baking sheet and bake for 2 hours, uncovered.
While the ribs are baking, make the BBQ sauce: In a medium nonreactive saucepan over medium-high heat, add the butter and, when melted, add the onion and cook until it is very soft, about 4 minutes. Add the garlic, paprika, Bayou Blast or other Creole seasoning, dry mustard, salt, crushed red pepper, black pepper, and cayenne, and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, until the tomato paste begins to brown. Add the water, cider vinegar, and dark brown sugar and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 minutes. Set aside to cool.
When cooled, transfer the sauce to a blender. Puree until very smooth, 1 to 2 minutes, then transfer the sauce to a small nonreactive bowl and set aside.
When the ribs have baked for 2 hours, use oven mitts or pot holders to remove the baking sheet from the oven. Using a basting brush and tongs to turn the ribs, lightly coat both sides of both racks of ribs with some of the BBQ sauce. Return the ribs to the oven and bake for 15 minutes.
Using oven mitts or pot holders, remove the baking sheet from the oven and, using tongs, carefully turn the ribs. Return the ribs to the oven and bake for 15 minutes longer. Remove the ribs and let cool slightly.
Using a sharp knife, cut the racks of ribs into individual ribs for serving. Serve immediately, with the extra BBQ sauce at the table.
Yield: 2 racks of baby back pork ribs, serving 4 - 6; 3 cups of barbecue sauce