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Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to talk about whether therapy can replace confession, or vice versa. Other guests include Fr. Robert Nixon on the virtue of gentleness, plus news, weather, sports and a whole lot more…
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Prayer to St. Joseph by Pope Pius X
Glorious St. Joseph, model of all who are devoted to labor, obtain for me the grace to work in the spirit of penance in expiation of my many sins; to work conscientiously by placing love of duty above my inclinations; to gratefully and joyously deem it an honor to employ and to develop by labor the gifts I have received from God, to work methodically, peacefully, and in moderation and patience, without ever shrinking from it through weariness or difficulty to work; above all, with purity of intention and unselfishness, having unceasingly before my eyes death and the account I have to render of time lost, talents unused, good not done, and vain complacency in success, so baneful to the work of God. All for Jesus, all for Mary, all to imitate thee, O patriarch St. Joseph! This shall be my motto for life and eternity. Amen.
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Thank you for your generosity during our Lenten Membership Drive!
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RECIPES FROM RITA
BUBBLE & SQUEAK
It is so-called from its bubbling up and squeaking while over the fire back in the old days.
Made from mostly fried leftover veggies, there are no hard-and-fast rules except for mashed potatoes which are the “glue” that holds the dish together.
Use bubble and squeak as a way to use up whatever you have left from dinner!
Ingredients
1/2 stick butter, or 4 tablespoons or so oil
1/2 cup finely chopped onion
1 pound mashed potatoes, about 2 cups
1 cup leftover vegetables (cabbage, kale, cooked carrots, and/or cooked Brussels sprouts), finely chopped
Bacon, leftover or ham, chopped, optional
Salt and pepper
Fried eggs, for serving, optional
In a large frying pan, melt the butter over medium heat and make sure it doesn’t brown. Add the finely chopped onion and fry gently for about 3 minutes or until soft and translucent.
Turn the heat up ever so slightly and add the mashed potato and all of the chopped-up leftover vegetables. Add the chopped meat if using. Fry for at least 10 minutes, turning everything over continuously in the melted butter to ensure that the potato and vegetables are thoroughly reheated. You are also aiming to brown (but not burn) the outside edges of the vegetables, so occasionally press the mixture into the pan to brown a little before turning.
Finally, when the mixture is heated right through, give the vegetables one long final press onto the base of the pan with a spatula and leave to cook for 1 minute. Flip over and repeat. Season with salt and pepper.
Serve with either a fried or poached egg on top. Enjoy.
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HOT CHICKEN SALAD
I’m thinking this could be a nice Lenten dish if you sub in canned, drained tuna. What do you think?
Leftover deli chicken works great here, and it contributes to the flavor.
Ingredients
1 cup diced onion
1 cup diced celery
2 generous cups shredded chicken
1 teaspoon dried sage
1/2 teaspoon dried thyme
Lemon juice to taste – start with a few tablespoons
1-3/4 to 2 cups mayonnaise
Salt and pepper
2 cups shredded Cheddar cheese
1 cup Lay’s style Potato Chips, Crumbled to Sprinkle on Top
1/4 cup chopped green onions, optional
Instructions
Combine everything but chips and green onions, and place in a sprayed baking dish. I used a 9×9.
Top with crumbled potato chips.
Bake at 350* for 15 – 20 minutes.
Sprinkle with chopped onions and serve immediately.
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Sugar Spun Run’s Potato Candy
My grandmother’s recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).
I recommend reading through the blog post before beginning, as it includes lots of tips.
Ingredients
½ cup (105 g) plain mashed potatoes* see recipe notes for cooking instructions
½ cup (113 g) salted butter softened
6-7 cups (800-910 g) powdered sugar plus additional for dusting
2 teaspoons vanilla extract
Creamy peanut butter for filling
Instructions
Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
½ cup plain mashed potatoes*, ½ cup salted butter, 6-7 cups powdered sugar
Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm.
Stir in vanilla extract.
2 teaspoons vanilla extract
Refrigerate for at least 30-60 minutes (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼” thick (about 8×12″). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
Creamy peanut butter
Starting with the longer side of your rectangle, gently but tightly roll into a log.
Use a harp knife to cut into slices about ¼-½” thick.
Repeat steps 5-8 with remaining half of dough.
Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
Notes
*Potatoes
Use russet potatoes. I recommend piercing your potatoes all over with a fork and heating in the microwave, rotating the potato every several minutes, until potato is tender when pierced with a fork. Then remove the potato filling from the jacket/skin and mash until smooth.
I used to boil the potatoes and while this often works, I found this can sometimes cause the potatoes to retain water and make the mixture too watery to use.
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RESTAURANT WORTHY PASTA SAUCE
This serves 6 generously. Double the ingredients if you like and freeze for later. Cooking time will be increased a little.
Ingredients
4 tablespoons olive oil
1 medium onion finely diced – about 1 cup or so
2-3 teaspoons minced garlic – a good 3-5 cloves, minced – I use 3 teaspoons/1 tablespoon
2 teaspoons dried basil
Pinch red pepper flakes or to taste
Salt to taste
1 tablespoon butter
1 28 ounce can crushed tomatoes
1/4 cup water
Instructions
Heat the olive oil over high heat until it shimmers. Turn the heat down a bit, then cook the onions, stirring frequently, until they soften but don’t let them get brown, about three minutes. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional several minutes. Add the basil, red pepper flakes and salt. Stir to combine. Add the butter. Stir, cook for a couple of minutes.
Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
Allow sauce to simmer for 15 minutes or up to 30 if you like. Now some folks like to add a couple pinches of sugar to mellow the sauce.
More recipes at abouteating.com.
