From New Orleans, with Love: Chicken & Sausage Jambalaya, Red Beans & Rice, and Creole Seasoning

cropped-jambalaya-beans-and-rice-raw-header1.jpgQuartée red beans, quartée rice,
Little piece of salt meat to make it taste nice,
Lend me the paper and tell me the time,
When papa passes by he’ll pay you the dime.

There was once a time when the young girls of New Orleans would jump rope to this jingle, imagining a scenario of a little girl telling an amused grocer, in no uncertain terms, how the transaction was going to take place.

If there is one single important New Orleans dish, this is it.  This is a dish everyone enjoys, rich and poor, black and white. Louis Armstrong was known to sign his personal letters “Red beans and ricely yours”.

This was traditionally served on Monday – laundry day – because its long, gentle cooking did not command much attention while the ladies of the house washed the clothes in the courtyard.  In addition, the rice the beans were served over was boiled in a large pot of water, like pasta.  When the rice was cooked, it was strained and the starchy cooking water saved.  Then, any laundry items needing starch were dipped into the cooking water and ironed dry. Thank goodness we can now buy the stuff in a can (the starch, that is)!

Do not give yourself over to sorrow, and do not distress yourself deliberately. A joyful heart is life itself, and rejoicing lengthens one’s life span. Indulge yourself and take comfort, and remove sorrow far from you, for sorrow has destroyed many, and no advantage ever comes from it. Jealousy and anger shorten life, and anxiety brings on premature old age. Those who are cheerful and merry at table will benefit from their food. ~ Ecclesiasticus 30:21-25

Chicken and Sausage Jambalaya
12 to 15 servings


  • 1½ pounds andouille, sliced ¼ inch thick
  • 2 tablespoons olive oil
  • 1½ pounds boneless/skinless chicken breasts, or thighs, or a combination, cut into half inch cubes
  • Salt and pepper
  • 2 large onions, chopped
  • 5 stalks celery, chopped
  • 2 bell peppers, chopped
  • 1 tablespoon minced garlic
  • 5 cups chicken stock
  • 2 tablespoons Creole seasoning
  • 2 tablespoons Kitchen Bouquet
  • 4 cups rice
  • 2 bunches chopped green onions
  • ½ cup chopped parsley

Heat the oil in a large, heavy, Dutch oven.  Brown the sausage slices, then remove to a bowl and set aside.

Season the chicken with the salt and pepper, then add to the fat in the Dutch oven and brown.  Remove to a bowl and set aside.

Add onions, celery, bell peppers, and garlic (a combination known as “The Trinity and the Pope’s Head”) to the fat in the Dutch oven and cook until the vegetables begin to wilt.  Add more oil beforehand if none remains from browning the chicken.

Add stock and seasonings to the vegetables, along with the reserved sausage and chicken.  Bring to a boil.

Stir in rice and return to a boil.  Cover the pot and reduce the heat to lowest setting.

Cook, covered, 10 minutes.  Remove the lid and quickly turn the rice from top to bottom.  Replace the lid and cook 15 to 20 minutes more, until the liquid is absorbed and the rice is tender.

Stir in green onions and parsley.

Note:    Zatarains rice works best, but increase the first phase of the cooking time to 15 minutes, and after    turning the rice from top to bottom cook for a full 20 minutes.  Test for doneness.   Zatarains     takes a little longer to cook, but holds up better when the leftovers are refrigerated.   If not     Zatarains, then any long grain rice will work, and with the shorter cooking time described in the recipe.  The jambalaya does not freeze well.

Red Beans & Rice, New Orleans-style
8 to 12 servings


  • 1 pound dried red kidney beans, sorted, then soaked overnight in water to cover
  • ½ pound ham or other seasoning meat, in ½ inch or less dice
  • 1 pound andouille, in ¼ inch slices
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 bell pepper, finely chopped
  • 1 large clove garlic, minced
  • 1 large bay leaf
  • 1 to 2 teaspoons Creole seasoning (recipe below)
  • Salt and pepper to taste
  • 2 tablespoons or more chopped parsley
  • 1 bunch green onions, chopped

Drain the water from the beans, then rinse the soaked beans.  Drain again and set aside.

Sauté ham and andouille with a little oil in a heavy Dutch oven until it begins to brown.

Add onion, celery, pepper, and garlic to the ham and andouille. Sauté until softened.

Add the beans and 8 cups water.  Bring to a boil.

Add the bay leaf and Creole seasoning to the beans, then reduce to a simmer and gently cook, uncovered, for about 1½ hours, until beans are tender.  Add water while cooking, if necessary.

Add salt, pepper chopped parsley, and green onions towards the end of the cooking.

Serve in bowls over cooked white rice.  Pass pepper sauce.

Creole Seasoning


  • 3 tablespoons paprika
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground white pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon salt
  • Dash of chili powder
  • Dash of ground cumin

Combine all and store in an airtight jar.

Submitted by: Brian Reid from St. George’s Episcopal Church, New Orleans. Brian has contributed recipes that have appeared in The Times-Picayune and other local publications. (With thanks to Karen Mackey, Communications Coordinator, The Episcopal Diocese of Louisiana.)

For a downloadable/printable version of this recipe, visit:

Tomorrow: Fried Pork & Plantains from Haiti


Celebrate St. Lucia with Swedish Rosettes

cropped-swedish-rosettes-header-raw.jpgIt’s time to break out, borrow, or buy the rosette irons for this traditional Swedish recipe. Today marks one of the biggest festivals of the season in Sweden, St. Lucia’s Day (or St. Lucy’s Day). The world needs a little light this time of year, and St. Lucia Day is a celebration of light. According to the old Julian calendar, December 13th was the Winter Solstice, the shortest day of the year, so a pagan festival of lights evolved into St. Lucia’s Day at some point .

St Lucia was a young Christian girl killed for her faith in the year 304. According to legend, St Lucia secretly brought food to the persecuted Christians in Rome living in hiding in the catacombs under the city. She wore candles on her head so she had both hands free to carry things. The name Lucia, or Lucy, means ‘light.’ Today, a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head, represents St. Lucia at the celebrations in the saint’s honor.

In honor of brave Lucy and the light she brings, here’s a recipe for a tradition of the day, Swedish rosettes. Enjoy!

The Lord is my light and my salvation; whom shall I fear? The Lord is the stronghold of my life; of whom shall I be afraid? ~ Psalm 27:1

Grandma Lund’s Swedish Rosettes

• 2 eggs, beaten
• 2 tablespoons sugar
• 1 cup milk, room temperature
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• 1 cup All-Purpose flour
• Oil for frying
• Powdered sugar for dusting
• Rosette Irons

Mix wet ingredients together well.

In a separate bowl, sift flour and salt. Whisk slowly into the wet ingredients until there are absolutely no lumps.

In a pot, heat frying oil that is at least 3-4 inches deep to 365°F.

Heat your rosette iron in the oil. Be sure to wipe the excess oil from the iron. Dip the iron into the batter making sure the batter only goes about 3/4 of the way up the sides of the iron.

Place the battered iron into the hot oil. Keep it in the oil until the rosette browns slightly. Sometimes the rosette will fall off the iron into the oil. Let it cook in the oil until it browns. If it does not, it may need to be gently tapped off the iron or softly pried off with a fork onto the paper towels. Be prepared to lose some rosettes this way.

Drain the rosettes on the paper towels with the hollow side down.

Serve with powdered sugar for dipping and smiles.

Submitted by: Elissa Kuchenmeister, Minneapolis, MN

For a downloadable/printable version of this recipe, visit:

Tomorrow: Chicken & Sausage Jambalaya, Red Beans & Rice, and Creole Seasoning

Pozole for Our Lady of Guadalupe Feast

cropped-pozole-raw-header.jpgThe Feast of Our Lady of Guadalupe is celebrated on December 12, when people from across Mexico and other countries make a pilgrimage to see an image of Mary (Virgen Morena), believed to be authentic, in the Basilica of Guadalupe in Mexico City.

According to legend, a man named Juan Diego encountered the Virgin Mary twice in Mexico City, on December 9 and December 12 in 1531. Mary told Juan to ask the bishop to build a church on Tepeyac Hill. The bishop however, needed proof of Juan’s encounter and asked for a miracle. When Juan returned to the hill, there were roses in a spot where cacti previously grew. He showed the roses to the archbishop and revealed an image on his cloak of the Lady of Guadalupe. The bishop was convinced of the miracle and built a church in honor of the event.

The popularity of this feast has grown particularly in the southwestern United States, particularly among Americans of Mexican descent. Dancers, drummer, banners, and parades are all a part of the feast day. Children dress in traditional costumes and are blessed in churches.

In honor of this special day, enjoy this recipe for Pozole, a very popular in the Mexican culture, especially around this time of the year. It’s perfect for large gatherings and is served in homes and congregations often during the winter season. You’ll love Pozole!

How precious is your steadfast love, O God! All people may take refuge in the shadow of your wings. They feast on the abundance of your house, and you give them drink from the river of your delights. For with you is the fountain of life; in your light we see light. ~ Psalm 36:7-9

(English + Spanish)


  • 3/4 cup dried chiles de arbol
  • 4 or 5 dried ancho chiles
  • 6 cloves garlic (2 smashed, 4 finely chopped)
  • Salt
  • 2 pounds boneless pork shoulder, trimmed and cut in half
  • 2 teaspoons ground cumin
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 8 cups low-sodium chicken broth
  • 1 tablespoon dried oregano (preferably Mexican)
  • 1 bay leaf
  • 3 15 -ounce cans white hominy, drained and rinsed
  • Shredded cabbage, diced onion, sliced radishes and/or fresh cilantro, for topping

Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds as possible.

Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes.

Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth.

Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Rub the pork all over with the cumin and 1/2 teaspoon salt; set aside.

Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.

Add the chopped garlic and cook 2 minutes. Increase the heat to medium high.

Push the onion and garlic to one side of the pot; add the pork to the other side and sear, turning, until lightly browned on all sides, about 5 minutes.

Stir in 2 cups water, the chicken broth, oregano, bay leaf, 1/2 teaspoon salt and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer.

Partially cover and cook, turning the pork a few times, until tender, about 3 hours.

Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart, about 1 more hour.

Remove the bay leaf. Transfer the pork to a cutting board; roughly chop and return to the pot.

Add some water or broth if the pozole is too thick. Season with salt. Serve with assorted toppings and the remaining.


El Pozole es muy popular en la cultura Mexicana, especialmente durante esta temporada del año. Me encanta el Pozole!!!

Para la sopa:

  • 4 litros de agua
  • 1 kilo de carne de puerco cortada en cubos
  • 1/2 kilo de costilla de puerco cortada en trozos
  • 3 latas de maíz para pozole, enjuagado y escurrido (425 gramos c/u).
  • 1 cebolla blanca cortada en cuatro partes
  • 8 dientes de ajo grandes
  • Sal para sazonar al gusto

Para la salsa:

  • 5 chiles anchos limpios, sin semillas y desvenados.
  • 5 chiles guajillo limpios, sin semillas y desvenados.
  • 6 dientes de ajo
  • 1/2 cebolla mediana, picadita.
  • 2 cucharadas soperas de aceite vegetal
  • 1/2 cucharadita cafetera de orégano mexicano
  • Sal al gusto para sazonar

Para la guarnición:

  • 1 lechuga finamente picada
  • 1 1/2 taza de cebolla blanca finamente picada
  • 1 1/2 taza de rábanos finamente rebanados
  • Chile piquín recién molido al gusto
  • Orégano mexicano al gusto para sazonar
  • Tortillas doradas ó tostadas de paquete (2–3 por persona)
  • Limones cortados en cuartos
  • Aguacate cortado en cubos (opcional)

Pon el agua a calentar en una olla grande. Agrega la cebolla, el ajo, la sal, la carne y las costillas. Deja que suelte el hervor y después baja la flama para que se cocine la carne por aproximadamente 2 horas y media, o hasta que ésta se despegue del hueso. Mientras se cuece la carne, remueve con un cucharón la capa de espuma y grasa que se vaya formando en la superficie del caldo. Si es necesario agrega más agua caliente para mantener el mismo nivel de caldo en la olla.

Cuando la carne se cueza, sepárala del caldo. Quítale al caldo el exceso de grasa, los huesos de las costillas, la cebolla y el ajo.

Para preparar la salsa, remoja los chiles anchos y guajillo durante 25 minutos en suficiente agua que los cubra.

Una vez que los chiles estén blandos, escúrrelos y colócalos en la licuadora junto con el ajo, la cebolla y el orégano, agregando un poco del agua donde se remojaron éstos. Licua hasta que tenga la consistencia de una salsa suave.

Calienta el aceite en un sartén a temperatura media alta; agrega la salsa, y sazona con sal al gusto. (Revuelve constantemente, ya que tiende a brincar). Reduce la flama y hierve a fuego lento por aprox. 25 minutos.

Agrega la salsa al caldo pasándola primero por un colador. Deja que suelte el hervor y agrega la carne. Hierve a fuego bajo por aproximadamente. 10 minutos. Agrega el maíz y sazona con sal y pimienta. Sigue cocinando hasta que se caliente completamente.

Sirve el pozole en plato hondo y coloca la guarnición a un lado como se muestra en la foto.

Submitted by: Estela Lopez, De Pasadena Texas, Miembro de la Iglesia Episcopal San Pedro

For a downloadable/printable version of this recipe, visit:

Tomorrow: For St. Lucia Day, Swedish Rosettes

Cafe Galilea’s Special Pancit

pancitPancit is a traditional family-style meal or common afternoon snack. It’s perfect for large gatherings and church fiestas because it can be easily make in large portions.

Submitted by Young Adult Service Corps Volunteer Kellen Lyman who’s currently serving in Atok, Benguet, the Cordillera Mountain region of the Philippines, this recipe is from Cafe Galilea. Cafe Galilea Restaurant and Marketing is a program of the E-CARE Foundation (Episcopal Community Action for Renewal and Development), the economic development arm of the Episcopal Church in the Philippines. The E-CARE Foundation works with communities to identify and mobilize their assets, gives loans, and provides trainings to help communities improve their economic livelihoods. Cafe Galilea serves food made with the organic vegetables and products produced by these communities.

Then he ordered the crowds to sit down on the grass. Taking the five loaves and the two fish, he looked up to heaven, and blessed and broke the loaves, and gave them to the disciples, and the disciples gave them to the crowds. ~ Matthew 14:19

Galilea’s Special Pancit


  • 4 oz. clear, thin rice noodles
  • 8 oz. egg noodles, medium thickness
  • 3 c water
  • 2 T soy sauce
  • 4 tsp oyster sauce
  • 2 T sesame oil
  • 2 T cooking oil
  • 3 cloves garlic, minced
  • 1/2 red bell pepper, seeds removed, sliced into strips
  • 1 medium carrot, julienned
  • 15 cabbage leaves, sliced
  • 15 romaine lettuce leaves, sliced
  • 10 oz. choice of meat (chicken, pork, shrimp, squid), cut into 1-in pieces
  • 4 strips of bacon, cut into 1-in pieces
  • 1 1/2 tsp sea salt
  • 1 lime, sliced

In large saucepan, heat water and soy sauce over high heat. Add rice noodles and cook until soft, about 4-5 minutes. Add egg noodles and cook until soft, another 4-5 minutes.

Add oyster sauce, and mix in. Then, add sesame oil. Mix and then remove from heat.

In a separate saucepan, heat cooking oil on medium high heat. Add garlic and sauté until golden brown. Add meat and bacon. Sautee until meat is cooked.

Add bell pepper, carrots, cabbage, and romaine. Sauté 2 minutes. Lastly, add onions and salt. Cook another minute.

To plate, first place noodles, then add vegetable and meat blend. Garnish with lime slices around the edge.

Submitted by: Kellan Lyman (Diocese of Louisiana), Young Adult Service Corps volunteer serving in the Philippines.

For a downloadable/printable version of this recipe, visit:

Tomorrow: Pozole for Our Lady of Guadalupe Feast Day

Pumpkin Fudge

pumpkinfudgeNeed a little something for your sweet tooth? United Thank Offering Board Member Barbara Shafer shares her pumpkin fudge recipe and tradition:

“Each year at Christmas time for over 25 years, I would have immediate family, friends, etc. over for Christmas Brunch, usually on Christmas day after all have opened their Santa gifts and stockings.  Every year I try one new recipe and put it in the mix with all the favorites.

Ten years ago I moved away from family and friends and could not continue the tradition of brunch so I started the tradition of bringing a new recipe when I came to visit at Christmas time. This is one of the favorite fudge recipes I brought on Christmas and everyone loved it. I continue to bring it each year with another “new” recipe. It is easy to carry on the plane or in the car. One of my granddaughters is allergic to nuts so I make two batches, one with and one without nuts. No one else makes it because they know I will bring it. One year I did not bring this fudge but made Butterscotch fudge instead. Wow, you wouldn’t believe the complaints! I guess we have a tradition again.

This classic holiday recipe delivers on the taste of the season – a wonderful gift for your family and friends.”

Lo! He comes! let all adore Him!
‘Tis the God of grace and truth!
Go! prepare the way before Him,
Make the rugged places smooth!
Lo! he comes, the mighty Lord!
Great His work, and His reward. ~ Thomas Kelly, 1805


Pumpkin Fudge
Makes about 3 pounds; yields 48 servings (2 pieces per serving).


• 2 cups granulated sugar
• 1 cup packed light brown sugar
• 3/4 cup (1 1/2 sticks) butter
• 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
• 1/2 cup LIBBY’S® 100% Pure Pumpkin
• 2 teaspoons pumpkin pie spice
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
• 1 jar (7 oz.) marshmallow crème
• 1 cup chopped pecans
• 1 1/2 teaspoons vanilla extract

Line 13 x 9-inch baking pan with foil.

Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234°F. to 240ºF. (soft-ball stage).

Quickly stir in morsels, marshmallow crème, nuts, and vanilla extract. Stir vigorously for 1 minute or until morsels are melted.

Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled.

Refrigerate tightly covered.

To cut, lift from pan; remove foil. Cut into 1-inch pieces.

For Butterscotch Fudge, substitute 1 2/3 cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels for Premier White Morsels.

Estimated Times: Preparation – 10 minutes; Cooking – 20 minutes; Cooling Time – 2 hours cooling.

Submitted by: Barbara Schafer, United Thank Offering Board, Province VIII

For a downloadable/printable version of this recipe, visit:

Tomorrow: Cafe Galilea Special Pancit from the Philippines

A Bevy of Seasonal Beverages

cropped-beverage-raw-header.jpgThe house is decorated and the hors d’oeuvres are on the table, but your guests also need something to quench their thirst. Here are three festive beverage ideas to add a little sparkle to your punch glasses. Disclaimer: one is non-alcoholic, one contains alcohol, and one can be served with or without alcohol. Cheers!

Ho! Every one who thirsts, come to the waters; and you who have no money come, buy and eat! Come, buy wine and milk without money and without cost. Why do you spend money for what is not bread, and your wages for what does not satisfy? Listen carefully to me, and eat what is good, and delight yourself in abundance. ~ Isaiah 55:1-2

St. Paul’s Punch (non-alcoholic)

  • 1 two liter bottle of Squirt, chilled
  • 1 two liter bottle of Ginger Ale, chilled
  • 1 46 oz. can Pineapple Juice, frozen

Remove label from Pineapple juice before putting into freezer (it keeps the label from sticking to the frozen juice) and freeze juice until solid. OR, pour juice into a mold and freeze.

Chill sodas ahead of time

If you’ve frozen the pineapple juice in its can, use can opener to cut off the top and bottom so that frozen juice can be pushed through into a punch bowl. If using a mold soak briefly in warm water and empty frozen juice mold into punch bowl.

Add one bottle of Squirt and one bottle of Ginger Ale

Mix and serve

Suggestion: have two bottle of each soda on hand to add to punch. You shouldn’t need an additional frozen pineapple juice unless you make more than two bottles of each soda.

Submitted by: Janice Mock, St. Paul’s Episcopal Church, Kansas City, KS 

Coquito (can be made with or without rum)


  • 4 egg yolks
  • 6oz can cream of coconut (Coco-Lopez)
  • 12oz can evaporated milk
  • 14oz can of coconut milk
  • 14oz can sweetened condensed milk
  • 4oz rum (I use Palo Viejo, a strong Puerto Rican rum, so add accordingly. Remember that the rum tends to settle after a day or two and becomes more potent.) *You may omit the rum all together for a milder beverage.
  • 3 cinnamon sticks
  • 2 star anise
  • 1 cup of water
  • 1/4 tsp of whole cloves
  • ground nutmeg and cinnamon for garnish
  • 1 vanilla bean or 1 tsp vanilla extract

In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.

Remove the seeds from the vanilla skin. Hold the bean down on either end. With the tip of a paring knife, poke a hole in the top and slide it down the bean, splitting it in half lengthwise. Open it with the knife tip and scrape down, collecting the seeds on the blade.

Start by boiling the vanilla seeds and skin (not vanilla extract), cinnamon sticks, clove and star anise in the 1 cups of water. Reduce to 1/2 cup. When the water turns yellow and has the smell and taste of the spices, take the spices out.

Add coconut milk, cream of coconut and sweetened condensed milk to spiced water and stir over medium heat for 3 minutes or until a slight boil. Remove and cool.

Once cool, mix in eggs, rum, and vanilla extract (if using extract instead of the vanilla bean).

Submitted by: Ana Arias, Project Coordinator, Office of Communication, The Episcopal Church

Sazerac Cocktail (contains alcohol)


  • 1 teaspoon (or two) Pernod, Herbsaint, or one of the absinthes now available
  • 1 cube sugar plus one teaspoon warm water, or 1 teaspoon simple syrup
  • 2 dashes Peychaud’s bitters
  • 1½ ounces rye (preferred) or Bourbon
  • 2 large ice cubes
  • A strip of lemon peel

Swirl absinthe around in a chilled rocks glass to coat the inside.  Set the glass aside.

Dissolve the sugar cube in the water in a mixing glass, or have the simple syrup ready in the mixing glass.

Add bitters, rye, and ice to the mixing glass and stir well.  Strain into the coated rocks glass.

Twist lemon over the glass and drop in.

Submitted by:  Brian Reid from St. George’s Episcopal Church, New Orleans. Brian has contributed recipes that have appeared in The Times-Picayune and other local publications. (With thanks to Karen Mackey, Communications Coordinator, The Episcopal Diocese of Louisiana.)

For a downloadable/printable version of this recipe, visit:

Tomorrow: A little something sweet: Pumpkin Fudge

This Black Mushroom Rice, or Diri ak Djon Djon

black-rice-haitiThis Black Mushroom Rice (Diri ak Djon Djon) recipe uses black mushrooms native to the northern part of Haiti. Considered a delicacy, they are not used in everyday cooking. When boiled, they release a gray-black coloring, giving the recipe and many others a distinctive aroma, flavor and color. This rice is usually served with a meat or fish dish.

Day by day, as they spent much time together in the temple, they broke bread at home and ate their food with glad and generous hearts, praising God and having the goodwill of all the people. And day by day the Lord added to their number those who were being saved. ~ Acts 2:46-47

This Black Mushroom Rice (Diri ak Djon Djon)
Serves 6 – 8 as a side dish


  • 2 cups of dried black mushrooms (djon djon)
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 2 cups long-grain rice
  • 2 teaspoons salt
  • 1 tsp Ground cloves
  • 1 (12-ounce) can lima beans (or green peas)
  • 1 to 2 thyme sprigs
  • 1 green Scotch bonnet pepper

In small pot, soak mushrooms in 4 cups water for 10 minutes.

Boil mushrooms on low heat for 10 minutes.

Strain the mushroom water into another container for later use. The mushrooms in the strainer will no longer needed.

In a large pot, sauté the garlic and onions on medium heat for 2 minutes.

Add the rice and stir for 3-5 min.

Next, add the mushroom water, salt, cloves and lima beans.

Bring the water to a boil and reduce the heat when most of the water evaporates (approximately 10-15 minutes).

Stir the rice, set the temperature to low.

Add Scotch bonnet pepper and thyme.

Cover the pot and steam the rice for 15 min.

Black rice is usually served with a meat or fish dish.

Submitted by: Nadyne Duverseau, Grants Officer/Finance, The Episcopal Church

For a downloadable/printable version of this recipe, visit:

Tomorrow: A Bevy of Beverages

Filipino Pork Adobong

pork-abodongPork Adobong is a signature Filipino dish that is often packed while traveling because the soy sauce preserves it well.

This recipe is courtesy of Cafe Galilea Restaurant and Marketing, a program of the E-CARE Foundation (Episcopal Community Action for Renewal and Development), the economic development arm of The Episcopal Church in the Philippines. The E-CARE Foundation works with communities to identify and mobilize their assets, gives loans, and provides training to help communities improve their economic livelihoods. Cafe Galilea serves food made with the organic vegetables and products produced by these communities.

In the picture, Lai-yan, an E-CARE project officer, and Kellen Lyman, Young Adult Service Corp volunteer from the Diocese of Louisiana, cook an extra big batch of pork adobong for a church fiesta in honor of St. Jude.

Then he said to them, ‘Go your way, eat the fat and drink sweet wine and send portions of them to those for whom nothing is prepared, for this day is holy to our Lord; and do not be grieved, for the joy of the Lord is your strength.’ ~ Nehemiah 8:10

Café Galilea’s Adobong Pork from the Philippines
Makes 4 servings


  • 16 oz pork (with fat), diced into 1-inch squares
  • 3 T cooking oil
  • 1 medium onion, sliced into rings
  • 3 cloves garlic, minced
  • 3 bay leaves
  • 1 tsp ground black pepper
  • 2 T brown sugar
  • 1 1/2 tsp sea salt
  • 3 c water
  • 1/4 c soy sauce
  • 2 T vinegar

In large saucepan, heat 3 T oil on medium-high heat. Sauté garlic until golden brown. Add pork, bay leaves, black pepper, salt, and sugar. Cook for 5 minutes, stirring occasionally.

Add water and soy sauce. Bring to a boil. Reduce heat to low boil for 10 minutes, until liquid is reduced.

Add vinegar and cook for 2 more minutes.

Add onions and cook until soft, about 1 minute.

Best served over rice.

Submitted by: Kellan Lyman (Diocese of Louisiana), Young Adult Service Corps volunteer serving in the Philippines.

For a downloadable/printable version of this recipe, visit:

Tomorrow: This Black Mushroom Rice from Haiti

Buckeye Candy for St. Nicholas Day


In honor of the patron saint of children, Heather Melton, United Thank Offering Missioner, offers her recipe for Buckeye Candy and a reflection on how it became an important tradition for her:

“One of my earliest memories is making Buckeyes with my grandmother.  (Sometimes I think I remember it because she wasn’t a very good cook; in fact, I don’t remember any other recipe or food that she ever made for or with me, but her buckeyes are still the best recipe so it makes up for all of the boxed fish sticks!)  I remember that since I was very little, my job was to smooth out the hole that the toothpick left in the top of the buckeye.  I remember her standing guard over the chocolate, rhythmically dipping each peanut butter ball, over and over again for the entire day, adjusting the heat on the double boiler as she went.

Each year towards the beginning of Advent, I set aside one day and make more buckeyes than I care to count, to give to friends and loved ones as a sign of love and luck for the holiday season. I only make them once a year because they are a lot of work.  I make them from a handwritten list of ingredients that my mother read to me over the phone the first Christmas that I lived outside of Ohio. No instructions were needed, because after 21 years, the rhythm of making buckeyes was knit into the fabric of my heart.

This year, my twins are two-years-old,and they will eat buckeyes for the first time and ‘help’ me make them.  My hope is that one day they, too, will find that making buckeyes is somehow knit into the fabric of their hearts as well.

You may be thinking, really, candy is what you want them to have as a deep memory?  First of all, buckeyes are delicious when made correctly. (Some people get experimental with their buckeyes and that is just wrong…white chocolate, rice krispies, crunchy peanut butter are not welcome in a buckeye.) Second, buckeye candies, for me, are a reminder of the hope that comes in the incarnation, and the hope that each new generation brings to a family shown in the traditions that are handed down one to another.

Buckeyes are considered good luck in the state of Ohio. William Henry Harrison draped his buckeye log cabin house in garlands of buckeyes when he ran for president. Some people believe that if you carry a buckeye in your pocket it can cure arthritis.  What I love about the buckeye is that when you see it growing on the tree, it’s a spiky ball that doesn’t look like anything you want to touch, but break it open and you find a beautiful, shiny smooth nut.  Every story of the buckeye that I know has the buckeye at the center of a deep hope of a person, community (I’m looking at you Ohio State fans), or family for things to be better or different then they are.  All of this makes Buckeyes a fitting Christmas candy, because Christmas is a reminder of the hope that God had for our world to be better.

As we prepare for Christmas, we are reminded that God sent his child, in a most unexpected way, into a broken and hurting world in the hopes of transforming it into something better.  We are reminded during Advent that Emmanuel not only means God with us, but God within us.  Each Christmas we are reminded that the only way the world will be better is if we work together to make it better, we are the sign of hope and joy and love that God sends out into the world this day and every day.

So each year I make Buckeyes, a labor of love, to serve as a reminder of the ways we are connected and the ways that God is making all things new…a poisonous nut becomes a candy that symbolizes my profound love and respect for those around me.  I hope that one day my daughters will make buckeye candy on their own to give as a sign of their love and respect to those around them.  More importantly, I hope that my girls (and their buckeyes) will be signs of the love of God to a world that is hurting and desperately in need of some sweetness.  I hope that they, like their mother before them, will give thanks for the women of our family who passed this tradition along, who stood guard over the stove to make sure that once a year there would be buckeyes in abundance, at a time of year when we are reminded of the abundance of God’s love and our job to share that love with the world.”

My child, be attentive to my words; incline your ear to my sayings. Do not let them escape from your sight; keep them within your heart. ~ Proverbs 4:20-21

Buckeye Candy
Makes 6 dozen (depending on how big you make the balls)


  • 1 cup peanut butter (8 oz)
  • 2 cups powdered sugar
  • 1 stick salted butter
  • 1 teaspoon vanilla
  • 1 small package of chocolate chips (Use your favorite chocolate. I recommend using bittersweet)
  • 1 tablespoon edible wax, optional

Mix together peanut butter, butter and vanilla.

Stir in powdered sugar. If using an electric mixer, you may need additional powdered sugar. The mixture should be firm and when rolled into balls, they shouldn’t stick to your hands or fingers when you touch them. Use powdered sugar to keep your hands mostly clean.

If sticky, add more powdered sugar. If it is too firm (meaning it cracks when you try and roll it or tastes more like sugar and less like peanut butter), add more peanut butter.

Roll peanut butter into balls and refrigerate until firm.

Use a double boiler to melt chocolate chips, but then allow it to cool until it is just at the point where it will solidify again. If you do not want to fuss with this, you can add edible wax (available at the grocery store), which will help the chocolate to harden faster. (You only need about 2 tablespoons’ worth.)  One other option is to use a nice chocolate bar, especially a dark chocolate and a Hershey’s bar, because the wax content is so high in Hershey’s that it will allow the buckeyes to dry fairly fast.

Using a skewer, you dip the peanut butter balls into the chocolate, covering most of the peanut butter. I find that tapping off the extra chocolate helps it set faster.

If the peanut butter falls into the chocolate, it is either not cold enough or it needs additional powdered sugar.

Put the dipped candy onto a cold baking pan lined with parchment.

Once the tray is full, put it in the fridge to harden. It is best to keep these cold so they are less messy.

Submitted by: Heather Melton, Missioner, United Thank Offering, The Episcopal Church

For a downloadable/printable version of this recipe, visit:

Tomorrow: Adobong Pork from the Philippines

Good morning, Baked Blueberry French Toast!

baked-blueberry-french-toastMany folks would say the best part of a good bed-and-breakfast inn is the breakfast portion. If you’ve ever stayed at an inn and tried to pry breakfast recipes out of the cook, well, this is your lucky day. Baked Blueberry French Toast is a go-to recipe at Wynebourne Bed & Breakfast, Galway, NY, when proprietor Nancy Caparulo has a houseful of guests. You can put it together the night before, making the whole breakfast prep much easier. It feeds 8-12 people. Rumor has it there are never any leftovers!

Christ, whose glory fills the skies,
Christ the true, the only Light,
Sun of Righteousness, arise!
Triumph o’er the shades of night:
Dayspring from on high, be near;
Daystar, in my heart appear.
~ Charles Wesley

Baked Blueberry French Toast
Makes 8-12 servings


  • 1 pound loaf cinnamon raisin bread
  • Few slices of plain white bread sliced 1/8” thin
  • 8 – 10 eggs, depending on size
  • 1 C milk
  • 1 C cream
  • 2 tsp vanilla extract
  • ½ tsp freshly grated nutmeg
  • 1 C blueberries, fresh or frozen
  • ½ C chopped pecans
  • 3 oz cream cheese or Neuchatel cut into ½” cubes

Butter well a 9 x 13” baking dish.

Trim the heels of the raisin bread.

Layer bread in baking dish starting with the plain bread on the bottom.  Try to fit snugly into an even final layer.

Beat together the eggs, milk, cream, vanilla, nutmeg until foamy and well blended.

Pour egg mixture evenly over bread in dish.  Distribute blueberries and cream cheese all over the top.  Sprinkle with chopped nuts.  Refrigerate, covered, overnight in the refrigerator.

In the morning, bring the mixture to room temperature.

Preheat oven to 350 degrees.

Bake for 30-40 minutes, checking at 30 minutes to see if knife inserted in the middle comes out clean.  When finished, top should be slightly browned.

To serve, dust with confectioner’s sugar.  Have maple syrup handy. You may also add cut up peaches or nectarines.

Submitted by: Nancy Caparulo, Finance Office, The Episcopal Church. Nancy and her husband Ralph are proprietors of Wyndbourne, a bed and breakfast inn in Galway, New York.

For a downloadable/printable version of this recipe, visit:

Tomorrow: Buckeye Candy for St. Nicholas Day

Roast Buffalo, Roast Cabbage, & Manoomin Salad from First Nations’ Kitchen

cropped-fnk-raw-header.jpgFirst Nations’ Kitchen is a ministry of All Saints’ Episcopal Indian Mission in Minneapolis, Minnesota. It has been serving healthy, organic, traditional indigenous food in a welcoming environment every Sunday evening since November 2, 2008.

First Nations’ Kitchen serves primarily indigenous people in the Twin Cities, particularly residents of nearby Little Earth of the United Tribes, the largest indigenous urban housing community in the U.S.  It is careful to model environmentally sustainable practices in all aspects of the program (composting, recycling) and serve fare based on an ancestral diet of First Nations people (buffalo, wild rice, elk, fish, deer, and turkey).

We are proud to share these recipes that are regularly served at First Nations’ Kitchen.

Behold, I stand at the door and knock; if anyone hears My voice and opens the door, I will come in to him and will dine with him, and he with Me. ~ Revelation 3:20


First Nations’ Kitchen’s Roast Buffalo, Roast Cabbage, and Manoomin Salad
Roast Buffalo


  • 2-3 pound buffalo chuck roast
  • ½ cup quartered garlic cloves
  • 3 onions, sliced
  • ½ cup olive oil

Dry rub:

  • 1 tbsp Pepper
  • Sage
  • Oregano

Preheat oven to 275. Prepare buffalo with dry rub.

Insert quartered garlic cloves throughout roast.

Make a bed of sliced onions in the bottom of roasting pan.

Place roast onto onions and pour olive oil evenly across the top.

Slow roast for 4-5 hours, depending on size of roast.

Roast Cabbage


  • 1 head cabbage
  • Olive oil
  • Salt

Heat oven to 475. Break cabbage into pieces and place on a baking pan covered with nonstick foil.

Drizzle olive oil over top of cabbage and salt to taste.

Place in oven for 15-20 minutes, checking regularly and turning occasionally.

Cabbage is done when it is starting to brown.

Manoomin Salad


  • 1 cup wild rice/manoomin (Hand Harvested, not Paddy Rice)
  • 4 cups water or stock
  • Salt
  • 1 quart cranberries
  • Other add-ins could include: dried apricot, almonds, hazelnuts, pistachios, or substitute vegetables like mushrooms, onions, carrots, for fruits
  • 1 package hard tofu (optional)


  • ½ Cup Olive Oil
  • 4 Tbsp Lemon Juice
  • 2 Tbsp Balsamic Vinegar
  • Salt
  • Pepper

Rinse the wild rice under cold water. Place the rice in a saucepan and add 4 cups of water or stock, along with salt to boil over high heat.

Lower to simmer and cover pan for about 45 minutes. Rice should be chewy and some of the grains will have burst open.

Drain and set aside.

Mix dressing ingredients.

When rice is cool, add cranberries and other ingredients, like tofu or nuts.

Add dressing to taste. Stir and serve.

Submitted by: First Nations’ Kitchen, Minneapolis, MN, courtesy of The Rev. Canon Robert Two Bulls, Vicar of All Saints Episcopal Indian Mission, Minneapolis and Missioner for the Department of Indian Work and Multicultural Ministries for the Episcopal Church in Minnesota, and Michael McNally, First Nations’ Kitchen volunteer and professor of religion at Carleton College and is the author of several books on Minnesota Ojibwe history, religion and culture.

For a downloadable/printable version of this recipe, visit:

Tomorrow: Good morning, Baked Blueberry French Toast!



If you like your tortillas stuffed with cheese, beans, and/or meat, you’ll love pupusas, a traditional Salvadoran dish. Add a side of cabbage slaw and you’re in for a real treat.

Give us this day our daily bread. ~ Matthew 6:11

Serves 4 – 6 people


  • 2 cups masa harina (a traditional corn flour; Maseca is a popular brand)
  • 1 cup water
  • 1 cup queso fresco, crumbled (or shredded mozzarella cheese)

Or if you prefer pupusas revueltas, add:

  • 1 cup of shredded mozzarella cheese
  • 1 cup of refried beans
  • 1 cup of chicharrón

Prep time: 25 min; cook time: 15 min – ready in 40 minutes

Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.

Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round.

Sprinkle 1/4 cup queso fresco over each round. For the revueltas: mix the beans, chicharrón and cheese together and put over each round, instead of only the cheese.

Place a second tortilla over the cheese or revueltas mixture, and pinch the edges together to seal it.

Heat an ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Submitted by: The Rev. Nancy A. Frausto, Priest-in-charge, Trinity, Los Angeles and assistant priest, St. Mary’s Church (Mariposa), Los Angeles

For a downloadable/printable version of this recipe, visit:

Tomorrow: Roast Buffalo with Roast Cabbage from First Nations’ Kitchen