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

Ingredients:

  • 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: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Pozole for Our Lady of Guadalupe Feast Day

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)

Ingredients:

  • 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)

Ingredients:

  • 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: http://www.episcopalchurch.org/blog/advent/resources

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

Ingredients:

  • 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: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: A Bevy of Beverages

Buckeye Candy for St. Nicholas Day

cropped-buckeye-raw-blog.jpg

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)

Ingredients:

  • 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: http://www.episcopalchurch.org/blog/advent/resources

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

Ingredients:

  • 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: http://www.episcopalchurch.org/blog/advent/resources

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

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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)

Dressing:

  • 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: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Good morning, Baked Blueberry French Toast!

Pupusas

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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


Pupusas
Serves 4 – 6 people

Ingredients:

  • 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:
http://www.episcopalchurch.org/blog/advent/resources

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

Coffee Cake

coffee-cake-pictureLooking to give something from your heart and hands this Christmas? Try Betsy Elkins’ Coffee Cake. Here’s her coffee cake tradition:

“I bake coffee cakes throughout Advent in preparation for Christmas!  I do this because my mother did and I enjoy continuing the tradition.   The recipe for these cakes came with Mom’s new freezer in 1952.  The recipe makes two cakes, it is easily doubled, tripled, etc. and the cakes freeze well. (I make at least 60 cakes each Advent.) Today with the use of a food processor for certain steps it is easier than ever, despite the hours involved!  Mom made cakes for all our friends, neighbors and colleagues and I do the same.  A coffee cake for breakfast on Christmas morning has become a tradition now for many people.

Making coffee cakes as part of my Christmas preparation reminds me of my childhood, my family, friends, old and new.  Baking helps keep me focused on others as I prepare these cakes.  I would rather spend many cozy hours in my kitchen making cakes with my husband for our friends, than shopping in the malls or online for things no one needs.  Making coffee cakes during Advent keeps me focused on the season.  It is best when I have my grandchildren with me to help.”

Day by day continuing with one mind in the temple, and breaking bread from house to house, they were taking their meals together with gladness and sincerity of heart ~ Acts 2:46


Coffee Cake Recipe
Makes two 9” cakes

Ingredients for crumb topping: (mixing all in a food processor works very well)

  • 1 cup of brown sugar
  • 1 Tbsp. cinnamon
  • ¼ cup of flour
  • ½ stick of margarine or butter
  • 1 cup of nuts

 
Ingredients for cake:

  • 3 cups flour
  • 1 ½ cups sugar
  • ½ tsp salt
  • 2 tbsp baking powder
  • 8 tbsp shortening
  • 2 eggs
  • 1 cup of milk
  • 2 tsp vanilla

Grease and flour two cake pans (9 inch)

Prepare crumb topping

Sift together dry ingredients for cake: flour, sugar, salt and baking powder

Cut in the shortening, OR toss all in food processor and mix quickly.

Beat together in a small bowl: eggs, milk and vanilla.  Mix into the dry ingredients above.

Divide half of this batter between two of the pans and spread evenly over the bottom.

Sprinkle half of the crumb topping over the two pans.  Repeat with the rest of the batter and cover with the remaining crumb topping

Bake at 375 degrees for 25 minutes—test to be sure it is cooked completely.

Cool completely before removing the cakes from the pan.  These cakes freeze very well.

Submitted by: Betsy Elkins, St. Paul’s Church, Syracuse, NY

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Salvadoran Pupusas

Hmong Boiled Pork & Greens

cropped-hmong-dish-blog-header.jpgBoiled pork and greens is an original Hmong dish served at any family gathering. Back in Laos, the Hmong people are from the hills and mountains, growing a lot of green vegetables and raising animals such as pigs.  It is common practice for a family to prepare for the New Year festival in the fall by raising their animals and harvesting their crops so that they can prepare meals during festival time.

On the day of the celebration, a blessing is performed by an elder. Each family member is given a hard-boiled egg to represent the uniting of their spirit with their body for a healthy life. Typically, pigs are used as the main dish for the meals.  The meat will be cooked with the green vegetables in a big pot to make soup.  The soup will be eaten with the newly harvested rice (mov nplej tshiab).

Even though the Hmong have many other recipes, this dish – greens with pork belly – is still a popular main dish made at most celebrations and family gatherings.

For he satisfies the thirsty, and the hungry he fills with good things. ~ Psalm 107:9


Boiled Pork Chop/Pork Belly with Green Vegetables
Serves 8-10

Ingredients:

  • 2 lbs of pork chop or pork belly (chop into square pieces)
  • 2 bundles of green mustard (cleaned and cut into pieces)
  • tablespoon of salt
  • 1 lemon grass
  • 1 gallon of water

Pour the water in to a large pot, bring to boil

Add the chopped pork belly/pork chop, stir well, and let it cook for 10 to 15 minutes

Add in the mustard greens, salt, and lemon grass and stir well

Let it cook for another 10-15 minutes, or until the green vegetable has soften.

The soup is served with white rice and chili dipping sauce

Submitted by: Nhia Thao, Holy Apostles Episcopal Church, St. Paul, MN

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Coffee Cake

St. Helena’s Hell Fire Pepper Jelly

cropped-pepper-jelly-header1.jpgIf you’re looking for a money-making fundraiser, gather some willing workers, put on a pair of surgical gloves, and start seeding habanero peppers.

St. Helena Women’s Chapter, All Saints’, Atlanta, was in search of a good way to raise money for the programs the chapter supports when one of its newer members offered the idea of selling a special pepper jelly – a popular delicacy, especially in the south.

Here’s member Micki Brown’s story:  “I was given a jelly recipe from a dear friend in the 1970’s.  Some years later my sister and I modified the recipe to what it is today and made dozens of cases of jelly and sold it at school and church festivals. When I joined St.  Helena around 1998, they were searching for a fundraiser that would allow us to be of more help to the community, especially to women and children.  So, we began this journey.”

Chapter members gather at the church kitchen in late summer and over the course of a couple of days, turn out as many as 47 cases of jelly. With help from men of Covenant Community, the peppers are seeded and made ready for the food processor. It’s a time of fellowship and collaboration as the jelly is prepared, cooked, and poured into individual jars. Sales begin in November and continue throughout Advent, or until the supply runs out.

Over the years funds from jelly sales have provided support for individual women in times of need, Literacy Action for eye exams and glasses, Mercy Care (breast cancer screening for those who can’t afford the test), and the Global Village project, as well as providing holiday meals and gifts for the men of Covenant Community.

Hark! a thrilling voice is sounding;
“Christ is nigh,” it seems to say,
“Cast away the works of darkness,
O ye children of the day.”


St. Helena’s Hell Fire Pepper Jelly
Makes approximately 12 jars of jelly

Ingredients:

  • 3 pounds of habanero peppers cut in half and seeded (wear surgical gloves). Process the peppers in a food processor to yield approximately 3 cups of ground peppers.
  • 2 boxes of liquid pectin (two pouches in each box)
  • 12 cups of sugar
  • 4 cups of vinegar
  • 1 case of 8 oz. jelly jars

Sterilize the jars and rims in boiling water; sterilize the lid in a pan of very hot water.

Put the following ingredients in the pot:

  • 3 cups of chopped peppers
  • 12 cups of sugar
  • 4 cups of cider vinegar

Stir and bring to a boil. DO NOT LEAVE POT UNATTENDED.

Once it begins to boil, turn down to a simmer.

Stir for 30-45 minutes (peppers will become translucent)

Remove pot from stove and let stand for 5 minutes.

Add to the pot 2 boxes of pectin (2-pouch liquid pectin/each box) and stir.

Ladle into jars

Seal and wipe the jars clean.

Serve with crackers and cream cheese or use as pastry filling or ice cream topping. (Be prepared for hot!)

Submitted by: Micki Brown and St. Helena’s Chapter, All Saints’ Episcopal Church, Atlanta, GA

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Warm up with Hmong Boiled Pork and Greens

Singapore Shrimp

cropped-singapore-shrimp-pic.jpgThe Rev. Dr. Winfred Vergara, Asiamerica Ministries Officer of The Episcopal Church, adapted a recipe of deep fried shrimp in oyster sauce and leeks when he was missionary priest in Singapore and dubbed it Singapore Shrimp. It’s quick and tasty. Here’s the recipe:

So, whether you eat or drink, or whatever you do, do everything for the glory of God. ~ 1 Corinthians 10:31

Singapore Shrimp: Deep Fried Shrimp in Oyster Sauce and Leeks
Serves 4

Ingredients:

• 2 T. vegetable oil
• 1-2 pounds of shrimp
• 5 large cloves of garlic or more to taste
• 1 Sliced leek or 3 spring onions/scallions
• Oyster sauce (found in the Asian section at the grocery store)
• Red Pepper Flakes (optional)

Heat the oil in a pan and then fry the shrimp. Be careful because the shrimp jump up when hot. Once crispy looking, set them aside.

In a separate pan, fry the chopped garlic (the finer the better).

When the garlic is brown, toss in the deep-fried shrimp and add the oyster sauce, sprinkle with water as you even up the sauce on the shrimps.

Toss in the leeks (or spring onions), stir a little bit, and voila! You’ve got the Singapore Shrimp.

Add chopped red chili peppers/red pepper flakes if you want it hot and spicy.

Submitted by: The Rev. Dr. Winfred B. Vergara, Asiamerica Ministries, The Episcopal Church

For a downloadable/printable version of this recipe, visit: http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Spice things up with St. Helena’s Hell Fire Pepper Jelly

Haitian Beans and Rice

cropped-beans-and-rice-from-haiti.jpgBeans and Rice from Haiti
Serves 4 – 6

What sets Haitian-style beans and rice apart from other beans-and-rice dishes are the spices and peppers. If you’re a lover of hot and spicy, the Scotch bonnet will certainly steam up the dish. If you like your food a little tamer, go easy on the pepper.

While beans and rice may be eaten as a main dish, traditionally it’s an accompaniment for chicken, goat, or fish. Enjoy!

God said, ‘See, I have given you every plant yielding seed that is upon the face of all the earth, and every tree with seed in its fruit; you shall have them for food. And to every beast of the earth, and to every bird of the air, and to everything that creeps on the earth, everything that has the breath of life, I have given every green plant for food.’ And it was so. ~ Genesis 1:29-30

Ingredients:

  • 3 cups rice
  • 1 cup dry beans (Pinto, red, or black beans)
  • 8 cups water
  • 3 tbs olive oil
  • 1 tbs butter
  • 1 large onion (diced)
  • 1 tsp salt (or to taste)
  • 1 tsp ground black pepper
  • 3 cloves (1/4 tsp ground cloves)
  • 3 cubes chicken bouillon
  • 1 whole Scotch bonnet pepper
  • 2 cloves minced garlic
  • 1/2 tsp thyme (2 sprigs)
  • 1 cup coconut milk

In a large pot, add the water, beans, salt, 1 tbs olive oil. Allow the beans to cook for about 1 hour on medium high heat or until beans are soft.

Once cooked, strain the water into a separate container for later use.

In another large pot, add 1 tbs of olive oil, and sauté the onions and garlic for about 2 minutes.

Add coconut milk, chicken bouillon, beans and mix thoroughly.

Add cloves and 6 cups of the bean water to the pot and bring to boil.

Mix in the rice and whole scotch bonnet pepper and allow the rice to cook for about 20 min or until there is just a little amount of water left.

Reduce the heat to medium. Add thyme, butter, and cover the pot with a lid to allow the remaining water to be absorbed (about 10-15 minutes).

Once cooked, fluff the rice and serve.

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

For a downloadable/printable version of this recipe, visit:
http://www.episcopalchurch.org/blog/advent/resources

Tomorrow: Singapore Shrimp