From The Little Catholic Kitchen: Easy, Breezy Cantaloupe Sorbet

August is the best time for this refreshing, easy dessert!

In The Little Catholic Kitchen, we use simple ingredients that are easy to find to make something special. To find more recipes, visit The Little Catholic Kitchen. Bless us, O Lord, and these, thy gifts, which we are about to receive from thy bounty through Christ, Our Lord. Amen!


New!

This is super easy and incredibly delicious. It's summertime bright and fresh! I'm almost embarrassed to say how I came across this, but... One day I was cleaning out the fridge when I found a container of half a cantaloupe I had cut up. It was very ripe and past that happy "mouth feel" that would entice anyone. I was about to toss it in the compost bin when I reached in and took out a little piece to try. It was mushy... but sweeeet and yummy. Oh, I couldn't throw it out! I decided to plop in a few ingredients and make some sorbet, with a little help from a ice cream cookbook called The Perfect Scoop.

You won't need an ice cream maker for this, although I used mine. It will work with just a blender, too. The proportions are what I used and had on hand. Feel free to double the recipe if you are going to use a whole cantaloupe. The acid in the lime juice heightens the cantaloupe's taste, so don't be afraid to use it. Bottled lime juice works great.

1/2 jumbo cantaloupe, cut into large chunks
1/4 c. sugar
splash of lime juice to taste
dash of course kosher salt

Yields: 4 to 6 servings

Place ingredients in a blender and blend until very smooth, or use an immersion blender. Taste before moving on, and adjust ingredients as necessary. If the cantaloupe doesn't taste bright, add more lime juice. Avoid adding more sugar; it will only make the sorbet sweeter and cloying, so add more lime juice before you decide to add more sugar. I found 1/4 c. of sugar was plenty.

Chill for about 30 minutes. If you have an ice cream maker, you can use it; it will help force air into the sorbet to make it easier to scoop after it's been frozen. But if you don't have an ice cream maker, it's not a problem. Either way, just pour the readied cantaloupe mixture into a container and freeze. After it has been frozen, take it out of the freezer and set on the counter for about 5-10 minutes to allow it to soften. With a heavy spoon or ice cream scoop, scrape the sorbet into servings.

You can also pour the sorbet mixture into Popsicle molds and freeze.

From The Little Catholic Kitchen: A Quick & Fresh Recipe For Tomato Season

by Kathleen Blease

In The Little Catholic Kitchen, we use simple ingredients that are easy to find to make something special. To find more recipes, visit The Little Catholic Kitchen. Bless us, O Lord, and these, thy gifts, which we are about to receive from thy bounty through Christ, Our Lord. Amen!


Cannelinni Beans with Fresh Basil Tomatoes Over Penne


Here's a fresh new recipe just right for tomato season. This is a quick sauce that's bursting with flavor, and it serves up lots of protein, thanks to the beans. The idea here is not to cook the tomatoes down, but rather just to warm them through, which keeps the sauce light and fresh, just right for a summer-time pasta dinner. It takes only about 10 minutes to prepare (once the pasta water is boiling), and it's surely economical and satisfying for families big and small. Omnivores and Vegans alike can dig in.

If you don't have fresh tomatoes, don't worry. Just use two cans of petite diced tomatoes. Fresh basil, oregano, and parsley, however, are a must. In Rome, you will find this dish swimming in olive oil. Here, I suggest only 1/3 cup, but you should feel free to use as much as you like. Use whatever pasta you have on hand--penne pasta, bow ties, twists, or even linguine all work well. By the way, Cannelinni beans are also called Great Northern Beans.

Serve this dish with a crusty bread and olives for a complete and hearty meal. To me, it has summertime flavors written all over it, and it's one of my favorites. I hope you enjoy it!

3 cloves garlic, peeled and thinly sliced or diced
4 large fresh ripe tomatoes, diced (or two 15-oz cans petite diced tomatoes, do not drain)
1 15-oz can cannelinni beans (or Great Northern Beans), drained and thoroughly rinsed
1/2-1 c. fresh basil, coarsely chopped (amount to taste)
1/4-1/2 c. fresh oregano, coarsely chopped (amount to taste)
1/3 c. extra-virgin olive oil
salt and pepper to taste
1 lb. dried penne pasta
1/4-1/3 c. fresh parsley, coarsely chopped (amount to taste), for serving
grated Parmesan cheese, for serving

Yields: 4 generous servings

In a large pot, bring water to a boil. Add pasta and cook according to manufacturer's directions. Meanwhile, begin sauce, which will require only a few minutes.

In a large saute pan, add olive oil and gently saute the diced garlic over medium heat. Be sure it doesn't burn. As soon as you can smell it cooking, add the beans and saute together for a few minutes. Add the basil and oregano and saute a minute more. Add the tomatoes and simmer for only a few more minutes, until the beans and tomatoes are just tender. This dish should not be cooked down; the beans and tomatoes should be just about tender but yet still a little firm. It should have a fresh appearance and a wonderful fragrance from the garlic and herbs. Add the salt and pepper to taste. Also add a little more olive oil to taste, if desired.

Drain the pasta and spoon into pasta bowls. Top the pasta with the cannellini beans and tomato sauce. Sprinkle with plenty of fresh parsley. The heat of the pasta and sauce will bring out the parsley's wonderful aroma. Provide Parmesan cheese at the table for serving.

From The Little Catholic Kitchen: Two Refreshing and Quick Summer Desserts

In The Little Catholic Kitchen, we use simple ingredients that are easy to find to make something special. To find more recipes, visit The Little Catholic Kitchen. Bless us, O Lord, and these, thy gifts, which we are about to receive from thy bounty through Christ, Our Lord. Amen!

Vanilla Lemonade Sorbet



(photo copyrighted by Roger L. Blease)

This dessert is easy to make and deliciously refreshing, especially on a hot summer day. While the cicadas chimmy, sit back and enjoy the freshness of summer berries heaped over scoops of this icy treat. All ingredients are to taste, except the water. Use as little or as much of sugar, vanilla, and lemon juice you would like. Make it sweet, or tart, or sweet-tart. Feel free to use a sugar substitute, such as Stevia, but be sure to adjust the amount since substitutes are extra, extra sweet.

1 c. granulated sugar

1 c. bottled lemon juice

dash of vanilla

4 c. of water

sprig of mint for garnish

special equipment: electric ice cream maker (be sure your maker has a large enough capacity for 5 cups of liquid. If you are not sure, it would be better to cut the recipe in half.)

Yields: 1 1/2 quarts

In a mixing bowl, whisk together all ingredients. While your ice cream maker is ON, pour in the mixture in a thin stream. Process in machine until it looks like a soft Italian ice. Remove sorbet from machine and place in a large plastic container. Freeze to almost harden, about one hour. Scoop into serving bowls and serve immediately. If you would like, top with berries (the berries in the picture were just handpicked), blueberries, or strawberries. This is also delicious served as a slushy, in a tall glass with a straw.

Note: If you freeze the sorbet overnight, it will be as hard as a rock. Simply remove it from freezer about 20 minutes before serving. The sorbet in the picture was frozen overnight. As you can see, it still made a beautiful presentation, and I think it tasted ever better after the flavors had time to meld together.

Vanilla Ice Cream In A Snap

It takes just five minutes to make the cream mixture. You'll need an ice cream maker, of course.

Two years ago, we gave all our brothers and sisters ice cream makers for Christmas, but we didn't buy one for ourselves. During the following summer, we dreamed about fresh ice cream and all kinds of frozen desserts. As if on cue, recipes popped out of the now-defunct Gourmet magazine and cried out, "Get an ice cream maker!!" Funny, we never noticed those recipes before. So, last summer there was no need for dreaming. My husband surprised me with a Cuisinart model that came with an extra mixing cylinder. I...we...love it!

The first time I made this recipe, I thought I would be good and use just a little salt. The result was a dessert that tasted just like frozen whipped cream, and it had a funny way of coating our teeth. Hmm. While we were happy to have it, it was a disappointment. Then it dawned on me that it was all about the salt. So, while I have listed here merely a dash, you should make it a BIG dash--the kind you see TV chefs tossing into their recipes while they say, "Now we need just a little salt." You might also want to keep this in mind for the vanilla, too. While 3/4 tsp. seems to be the standard (as thus that's how I have it listed), I really don't measure. I pour it in while counting "one, one-thousand." I'm sure that comes out to more than 3/4 teaspoon.

One more note: While you are pouring the mixture into the ice cream maker, be sure the maker is already running. Then pour the mixture in a steady stream. If you don't do these two things, the liquid will immediately freeze to the sides of the cylinder. (This is another beginner's mistake I made.)

Easy and tasty!

Yields: about 1 1/2 quarts

1 c. whole milk

2 c. heavy whipping cream

3/4 c. sugar

dash of salt, preferably sea salt (which is a little sweeter than kosher or table salt)

3/4 tsp. pure vanilla extract

special equipment: ice cream maker with frozen cylinder, silicone spatula, deep container for freezing finished product.

In a medium mixing bowl, whisk together all ingredients until they are well combined. The sugar will not dissolve completely; this is normal.

With the ice cream maker already running, pour the mixture into the cylinder in a steady stream. Use a silicon spatula to scrape all ingredients out of the bowl and into the cylinder.

Run the machine about 25 minutes. Test the ice cream by gently dipping in a spoon (keep the machine running). If it stands firmly on the spoon and seems like "soft serve" in texture, it is ready. Remove the machine's lid and blade, and scoop the ice cream into a deep container. Cover tightly and refrigerate. In about an hour or two, the ice cream should be nice and firm and easy to scoop out.

Enjoy!

Lenten Meals from The Little Catholic Kitchen: Savory Broccoli and Cavatelli with Parmesan

by Kathleen Blease
You might also be interested in :

Burgers on a Friday? Only These!
Alicia's Soda Bread (aka Scone)
To go with Fish: Mango Salsa and Summery Cous-Cous Salad
Kathleen's Lenten Bean and Vegetable Soup with muffins

A Lenten Meal For Growing Teens

Do you have teenagers to feed? Me, too! And Lenten meals can be a challenge since their growing bodies are sending signals of "Feed me! Feeeeed me!" So here's a dish that's very simple by nature and satisfying for growing kids. The table is stark when I serve this, reflective of a Lenten Friday. Each child gets just a bowl, a fork, and a napkin... and a few heaps of Savory Broccoli and Cavatelli. Serve it with a little extra grated cheese, if you'd like. Use a good quality parmesan. I also like to sprinkle on some shredded pecorino romano, a tangy sheep cheese.


Savory Broccoli and Cavatelli with Parmesan
 
1/4 c. extra-virgin olive oil
5 c. broccoli florets, fresh or frozen
3 large cloves garlic, diced
2 13-oz. packages frozen cavetelli OR 1 lb. package dry cavatelli
butter to taste (I use about 5 tbs.)
1 1/2 c. freshly grated parmesan
salt and pepper to taste
 
Yields: 6 servings
 
In large frying pan, add 2 tbs. extra-virgin olive oil and warm over medium heat. Add broccoli and saute until fork tender, about 20 minutes--covered, stirring occasionally. (If you use fresh broccoli, chop the stalks into large chunks and saute with the florets.) Sometimes the broccoli absorbs the olive oil, so feel free to add a little more if necessary.
 
Meanwhile, cook cavatelli in a large pot of water. Cook to manufacturer's direction and strain in colander. Do not over cook and do not rinse.
 
To the broccoli, add garlic and saute for a few minutes, being careful not to burn the garlic.
 
Take the broccoli mix off heat and add cooked cavatelli, butter, remaining olive oil, salt and pepper, and parmesan. Toss to coat everything evenly.
 
Serve hot. Enjoy!
 

Lenten Meals from The Little Catholic Kitchen: Soup's On! Hearty Stuff in a Bowl Served With Satisfying Muffins

by Kathleen Blease

You might also be interested in :
Burgers on a Friday? Only These!
Alicia's Soda Bread (aka Scone)
To go with Fish: Mango Salsa and Summery Cous-Cous Salad

Looks Like a Soup Day!

On this fine spring morning, we awoke to six inches of snow on the ground. Looks like a good day for soup! Here's a quick and healthy recipe from The Little Catholic Kitchen. Serve this hearty dish with my favorite bran muffins. There are two recipes below: one that uses whole wheat flour and bran, and one that's 100% bran. Both are delicious and just sweet enough to please everyone.

Kathleen's Lenten Bean and Vegetable Soup

I made this for Ash Wednesday. It requires no chicken or beef stock. Everyone gobbled it up! Be sure to rinse the canned beans before using them. If you use whole barley, it will require more time to cook, so add it to the vegetables at the start of the soup.

2 14-oz. cans your favorite beans (I like 1 can black beans and 1 can navy beans), drained and rinsed
1 14-oz. can diced tomatoes, including liquid
4 carrots, diced to size of beans
2 stalks celery, diced to size of beans
1 large onion, diced to size of beans
6 cups water
2 handfuls pearled (or whole) barley
1 c. frozen corn
3 bay leaves
tbs. rosemary leaves
fresh cracked pepper, to taste
salt, to taste
large handful of fresh parsley, chopped
shredded cheddar cheese for serving

Yields: 6 servings

In dutch oven or large sauce pan, bring water to a boil. Reduce and add carrots, celery, onions, bay leaves and rosemary. Simmer until vegetables are soft, about 20 minutes. Add beans, tomatoes, barley, corn, salt and pepper. Simmer until soup is thick, the vegetables are fork tender, and the barley is done, about 45 minutes. The longer the soup is simmered, the better, for a fuller flavor. Stir in parsley. Serve with shredded cheddar cheese on top.

Bran Muffins

Just sweet enough, this muffin is excellent with the raisins. If you're looking for a wheat-free recipe, check out the one that follows. You may use wheat or oat bran. These are most delicious served warm, but they keep and freeze well, too.

1 c. whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. bran, wheat or oat
2 tbsp. brown sugar
3 tbsp. canola oil
2 tbsp. molasses
1 egg, beaten
1 1/2 c. milk
1 c. raisins

Yields: 12 standard muffins

Preheat the oven at 375. In a large mixing bowl, sift together the flour, soda, and salt. Stir in the bran. In a separate bowl, mix together the oil, brown sugar, molasses, egg, and milk. Mix until thoroughly combined. Add the wet ingredients to the dry, and mix until almost combined. Add the raisins, and mix again until just combined. Do not mix any further, or else they will not rise. Bake in muffin tins until skewer inserted comes out dry, about 30 minutes.

100% Oat Bran Muffins

Here's a wheat-free version. Wonderful served warm!

2 1/2 c. oat bran
2 tsp. aluminum free baking powder
1/2 tsp. salt
2 eggs
3/4 c. milk
1/2 c. honey or maple syrup (or 1/4 c. honey and 1/4 c. maple syrup)
2 tbsp. canola oil
1/4 raisins

Yields: 12 standard muffins

Preheat oven at 425. In a large mixing bowl, whisk together dry ingredients. In another bowl, mix together wet ingredients until they are completely incorporated. Add the wet ingredients to the dry. Mix until almost combined. Add the raisins, and mix until just combined. Do not over mix. Fill muffin cups full. Bake for 15-20 minutes, until a skewer inserted in the center comes out clean.

For St. Patrick's Day: Quick and Tasty!

Alicia's Soda Bread

A friend of mine gave me this recipe. She quickly wrote it down from memory, and it's excellent. Buttermilk makes all the difference, but plain milk will work if necessary. Another friend of mine, Mary, tells me that her Irish grandmother would have called this a scone. Soda bread or scone, it's delicious and easy to make. Have a wonderful St. Patrick's Day!

Visit The Little Catholic Kitchen for more delicious recipes.

3 c. all purpose or bread flour
3 tbsp. sugar
1 tsp. each aluminum free baking powder and baking soda
1/2 tsp. salt
2 c. buttermilk
1 c. raisins or dried cranberries

Yields: One large loaf

Preheat oven 350. In large mixing bowl, whisk together dry ingredients. Then add buttermilk all at once. Stir until almost combined. Add the raisins or dried cranberries. Mix until just combined. Do not mix past this point, or else it will rise less. This will be a sticky dough that is hard to mix with a spoon. Flour your hands and mix by hand if necessary. Line a cookie sheet with aluminum foil, and spray with non-stick cooking spray (such as Pam). Place the dough in one heap on the pan. Bake at 350 degrees for 60 minutes. If the top browns too fast, place a sheet of foil on top, without wrapping it. When finished, the loaf should sound hollow when tapped on the bottom with your fingers. Delicious served warm or room temperature.

Lenten Meals from The Little Catholic Kitchen: Burgers on a Friday? Only These!

Salmon Burgers

These are delicious, satisfying, and remarkably healthy--high in calcium and omega-3s. You can cook these on the grill, but I like to saute them in a pan with a little olive oil. Serve on a burger bun with all the fixings, or just by themselves, along with a salad. If you don't have green onions (also called spring onions or scallions), finely diced yellow, white or red onions also work great.

Visit The Little Catholic Kitchen for more delicious recipes.

1 14-oz can canned pink salmon (such as Chicken of the Sea), drained.
2 tbsp. lemon juice
1 1/2 tbsp. Dijon style mustard
3/4 c. dry bread crumbs
1/2 sliced green onions (include as much of the green as you'd like)
2 whole eggs (or 3 egg whites), beaten
salt and pepper to taste

Yields: 4 servings

Drain and flake salmon. (There's no need to remove the bones, as they are soft. They also contain a lot of calcium and omega-3 fatty acids. The skin can also remain.) Add all other ingredients and gently mix. Try to keep a few salmon chunks in tact. Form into 4 large patties. Grill or saute in pan with olive oil until crispy on the outside. Serve alone, or as you would a hamburger.

Butter-Free Cinnamon Oatmeal Raisin Cookies--Quick and Awesome for "Fat Tuesday"!

(photo copyright Roger L. Blease)

Fat Tuesday, Faschnacht, the day before Ash Wednesday, the last chance to binge...whatever you call it, it will be here tomorrow!

Here's a quick cookie recipe that takes no time at all, and believe it or not, it's a little healthy, too--whole wheat flour, oats, raisins, nuts and cinnamon--so you can feel a little bit better about your last-chance munch fest. If you like, add a little flax seed meal or wheat germ to boost the fiber.

Toss all the ingredients into one bowl, spoon onto greased cookies sheets, and pop the little dough mounds into the oven. Out will come fresh aromatic cookies that are delicious and cinnamony. Mmm!

Although they do keep for a few days, these are at their very best right out of the oven. These are also terrific for breakfast, and they will surely lure a few sleepyheads out of bed.

Butter-Free Cinnamon Oatmeal Raisin Cookies

1 c. canola oil
1/2 c. firmly packed brown sugar
2 jumbo eggs
1 tsp. vanilla
1/2 c. all-purpose flour
1 c. whole wheat flour
2 1/3 c. quick-cooking or regular rolled oats
2 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 c. raisins
1 c. chopped walnuts

Yields: Approx. 3 dozen

Preheat oven to 350 degrees. Grease 4 cookie sheets.

In a large bowl, whisk together oil and sugar until fully incorporated and smooth. Add eggs and vanilla and whisk again. Add all dry ingredients. Mix together with a spoon. Add raisins and walnuts. Stir well. This is a very stiff and dense cookie batter. Drop by tablespoon on greased cookies sheet. Pinch each little mound so the dough stays together while baking.

Bake at 350 degrees for about 10 minutes, or until they are no longer shiny and are well set. Do not over bake. They should still be soft and a bit moist when taken out of the oven. Allow them to cool on the cookie sheets so they firm up, then transfer them to wire cooling rack. 

Enjoy!

My Newest Writing Projects--Exciting!

My-oh-my, this has been one crazy year. Between my husband being sick, my son being couch-ridden for two months, and homeschooling, it seems that my writing projects have had nothing but little fits and starts. It's no secret, really, that even this blog hasn't been very focused, and I'm grateful that I have a handful of readers who are willing to stick with me. Thank you!

But what I'd like to tell you today is that despite my crazy life, Our Dear Lord has placed a few projects right in my hands, and I'm so excited about them!

I can't give you the exact details yet, but let me tell you about them in less than exact terms.

First, The Catholic Writers Guild, whose conference I visited over the summer, has asked me to serve them in a very special and honorable way. It's a role I cannot tell you about as of yet, in this public forum. To say the least, I am very humble that they invited me to take on this role. Of course, I accepted right away! Well, maybe after saying a few prayers, because (to be honest) I didn't think I was up to the task. But the Lord said, "I am giving this to you because I KNOW you can do it." So how could I refuse? I am indeed looking forward to it! And I will surely tell you more when I can.

Second, a well-known Catholic publisher contacted me about writing a book about observing Lent at home. It will feature prayers, crafts, recipes, devotions, and essays of encouragement from one Catholic mom (that's me!) to another. I'm truly looking forward to starting the project this Spring. Again, this is also in its infancy, and a contract has not be drafted yet, so I'm not able to divulge the details (publisher, price, etc.) as of today. But as soon as I can tell you more, you can count on lots of info forthcoming.

Phew. Suddenly, the year ahead looks very exciting. Will you give thanks with me? Just as I was thinking that my aspirations were too high for this time in my life, Jesus gave me a few opportunities to encourage and edify me. Praise the Lord!!

God bless!

P.S. I just might be asking you in the near future, dear Readers, to help me with my Lenten book project. Put on your thinking caps and brainstorm: Do you have any special traditions or devotions you would like to share? They can be prayers, crafts, recipes, or any other form of Lenten devotions. I would be delighted to offer you credit in the book's text. Or...perhaps you might have some questions about Lent, which I can answer in an essay. Feel free to contact me at krblease@hotmail.com. Put "Lenten book" in the message line so I don't delete it by accident.

Lidia's NONNA TELL ME A STORY: A Book Review and Recipes

Just in time for Advent and Christmas preparations!

by Kathleen Blease

At CatholicMom.com this month, I review a wonderful book by a chef from whom I've learned a great deal, Lidia Bastianich, who is well-known for her cookbooks and PBS series, Lidia's Italy.

Lidia's new book, Nonna Tell Me A Story is meant to bring family together, and it's especially geared toward our little ones, ages four through eight. It features bright and joyful art, as well as fifteen scrumptious recipes of holiday treats for your family.

So I don't give it all away right here, you'll need to click here to read the entire review at CatholicMom. Are you the aunt that bakes the Christmas cookies? Me, too! So I also include at CatholicMom one of my own favorite recipes--something new for the holiday tray.

To purchase your own copy of Nonna Tell Me A Story by Lidia Bastianich (Running Press Kids, Oct. 2010, $15.95, ages 4-8), you can visit Kathleen's Catholic Book Shop right here on this blog. Just look for the little red box in the right column and click on it. Then click on Kathleen's Catholic Book Shop For Kids. We're offering the book at the discounted price of $10.85.

Here's a sneak preview of the book's colorful and joyful art, as well as as two of its scrumptious recipes. I hope you enjoy it as much as I do!

Laura Logan's illustrations are bright and cheerful, setting the mood for the Advent and Christmas seasons.

Here are two recipes I'm looking forward to trying myself: Pine Nut Cookies and Sesame Cookies. They are printed here with permission from the publisher.

PINE NUT COOKIES
(Amaretti con Pignoli)

Yields: 3 dozen

1 lb. canned almond paste
1 1/2 c. sugar
3 large egg whites
1 c. pine nuts (optional)
1/4 c. confectioners' sugar, or as needed (optional)

1. Arrange one rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

2. Crumbe the almond paste into a mixing bowl. Beat with a hand held electric mixer until finely crumbled. Sprinkle the sugar over the almost paste and continue to beat unmtil the sugar is incorporated. Beat in the egg whites, one at a time adn continue beating unti lthe batter is smooth.

3. If using the pine nuts, spread them out on a plate. Pinch off a tablespoon-size piece of dough and roll between your palms to form a ball. Roll the ball in pine nuts or just place it on the baking sheet if you want plain cookies. Repeat with the remaining dough.

4. Bake the cookies until lightly browned and soft and springy, about 20 minutes. Remove and cool completely on wire racks before serving. The cookies can be stored at room temperature for up to 1 week and are delicious with or without the pine nuts.

Note: The plain cookies can also be dusted with confectioners' sugar before serving.


SESAME COOKIES
(Biscotti ai Semi di Sesamo)

Yield: 4 dozen

1 c. sesame seeds (or sprinkles)
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. salt
1 c. all-purpose flour
1 c. semolina flour
2/3 c. sugar
1 1/2 tsp. baking powder
Pinch of ground nutmeg
1/2 c. (1 stick) unsalted butter, at room temperature

1. Arrange one oven rack in the upper third of the oven and the other in the lower third. Preheat the oven to 350 F. Spread the sesame seeds out on a baking sheet and bake them on the lower rack until toasted to golden brown, about 8 to 10 minutes. Shake the pan once or twice as they bake so they toast evenly. Line 2 baking sheets with parchment paper.

2. In a large bowl, whisk the eggs, vanilla, and salt until blended. Stir the all-purpose flour, semolina flour, sugar, baking powder, and nutmeg together in a mixing bowl until blended. With your fingers, work the butter into the flour mixture until the butter resembles small cornflakes. Pour in the egg mixture and mix well into a dough. Cover the refrigerate the dough for at least 30 minutes to let it firm up.

3. Lightly flour your hands and pinch off a nectarine-size piece of the dough and roll it out with the palm and fingers of your hands, using light pressure, to a rope about 1/2 inch in diameter. Cut the rope into 2-inch lengths and roll them in the sesame seeds or sprinkles to coat completely. Transfer the coated cookies to the prepared baking sheets and repeat with the remaining dough and seeds.

4. Bake the cookies unti golden brown, adn 15 to 17 minutes. Rotate the baking sheets from rack to rack and side to side once during baking so the cookies bake and brown evenly.

Don't forget to visit CatholicMom.com to read my complete review and print out my own cookie recipe.

God bless!

Going GF: Fudgie Brownie Cake, Mac-n-Cheese, and Pizza Recipes

A quick walk through a supermarket these days, and it's obvious that lots of folks have the same issue--gluten intolerance. Gluten-free chips, cereals, cakes, and even doughnuts! Gluten-free pasta, pizza, and lasagna. (Hey, did you know that good 'ol Fritos Corn Chips have always been gluten-free? I used to love munching on them, accompanied by a nice bowl of mom's tomatoe soup.)

So, if for whatever reason you have gone GF, too, you might want to check out a few of my new recipes, in Kathleen's Little Catholic Kitchen. These I concocted for my GF husband, but there's one thing I expect from all the GF dishes we try--our whole family must love them.

Fudgie Brownie Cake, Mac-n-Cheese (REAL mac-n-cheese), and Pizza: Delicious!!  So far, these are definitely our favorites. Give them a try and let me know what you think. Click here to check them out. Scroll past the Intro to the recipes.

God bless.

Kathleen's Little Catholic Kitchen

Are you tucked into a small kitchen like I am? We once had grand ideas for an addition with a gourmet kitchen attached to a family room. But, it was not meant to be. We have decided to go with what we've got. And, you know, I'm starting to really enjoy this little space.

So, check out my new, updated  recipe page. And since we are now embarking on a gluten-free diet (otherwise known as GF), I'm planning on posting new GF recipes in the very near future--but only the ones that prove to be foolproof!

To read about my little Catholic kitchen, and to enjoy the recipes, click here.

New Summery Recipes: Bright and Refreshing for Hot Summer Days!

Vanilla Lemonade Sorbet

 (photo copyrighted by Roger L. Blease)

Check out my newest recipes!

Vanilla Lemonade Sorbet with fresh berries, Summer Corn Salad with fresh thyme and oregano, and Surprise Chewy Chocolate Chip Cookies. What's the surprise? No butter. They are made with olive oil! My husband called these rich morsels "the best ever!" Click here to visit my Recipe Box for these and other recipes.

God bless.

Birch Beer and Fawns

(photo source: http://www.buckmanager.com/media/images/2008/04/fawn-in-grass-habitat.jpg)

I just wrote a new entry today in Kathleen's Bird and Nature Journal, called A Birch Beer Mist and Fawns in the Brambles. Scroll down to the June 23 entry.

After reading it, you might be interested in my homemade ice cream recipe. Easy as pie. It's irresistible piled high with fresh wild raspberries!

(photo source: http://farm1.static.flickr.com/16/22016712_766fda0441.jpg)

 

Enjoy! God bless.

Easy Does It!

by Kathleen Blease

Check out my new recipes in The Recipe Box. Either click here or click on the link above. Colonial Cookies, a luscious Chocolate Cake that will make you look like a pro (very easy!), a Rice Pilaf with Roasted Pecans and Dried Cranberries that keeps well in the fridge, and an easy cheesy Apple Pastry. Those are just the new recipes. Hungry yet? Also visit the page for cooking and baking tips. Just scroll way down.

Easy is my way to cook. If a recipe is complicated, I won't attempt it. Quite frankly, I have the skills and experience (thank you very much!) but I don't have the time, and I hate cooking while under pressure. My husband, however, loves trying new things, so fancy recipes go to him.

Do I love to cook? Not really. I would be happy to hand over the responsibility to a private chef!  But I do love the idea that my family eats a home cooked meal, nourishing and made from scratch. I rarely use prepared items, like canned spaghetti sauces or dinner rolls.

The basic criteria for my favorite recipes are: 1) they are made from scratch, 2) they use ingredients that are as fresh as possible, and 3) they are easy to prepare. A few standard and basic cooking techniques--the right way to braise, saute, and roast, for example--and a good sense of timing go a long way in making a meal fabulous. Really, it's just the basics that count. Hint: buy yourself a meat thermometer.

My interest in cooking stems from many years ago when I was single, owned my own home, and was a freelance book editor. I barely made enough to pay the tiny mortgage and the outrageous taxes. I sold my car back to the dealership because I didn't use it enough to warrant the expense. I lived in a downtown, so it was easy for me to walk to the bank and post office, the two most important places to a freelancer. The hills in this particular downtown, however, were killers. While my knees suffered, I do have to say that my waist line didn't. It stayed cinched in for many years--well, relatively speaking.

Still, and despite all the exercise, there was one issue I was particularly concerned about. I couldn't afford to get sick. Just as it is today, private health insurance was prohibitively expensive. So, there was one thing I knew I could do to help keep me out of the doctor's office--healthy cooking. I learned about beans, legumes, homemade chicken stock made with bones, yogurts, brown rices and lean meats. Believe it or not, I sustained myself, my cats, and my household necessities on ten dollars a week. It all came down to the cooking...and lots of coupon clipping.

How did I learn to cook? Watching my mom, mostly. Well, I didn't learn the specific techniques by standing and cooking at my mother's side. I didn't have the patience back then. Still, it's pretty clear to me that my cooking mores came directly from Mom's.

I grew up on a small farm, and my mother maintained a large garden, a herd of goats, and a flock of sheep. Mom had a licensed goat dairy, and we had plenty of goat milk everyday. I still remember how the cats hung around in the milking room to lap up the little streams of the white stuff that hit the ground. Those felines has amazingly shiny coats. Mom made lots and lots of goat cheese. I devoured the stuff long before it became bistro posh. It took, what, three gallons of milk to make one pound of cheese? And after that, we still had a lot of milk left over, even though we had a steady stream of dairy customers. Well, then, it was time to get some hogs. Each year, Mom and Dad would bring home some runts and in no time they were hefty hogs.

Yep, our freezers and shelves were full. Produce and meat--fresh, fresh, fresh. Oh, and mom made lots of fresh bread long before the bread machines hit the market. Her Easter bread--with the colored eggs--was gorgeous.

But, of course, I took all this for granted, as most kids do, until I graduated from college and had my own place. When I was stumped, my mom gave me great advice right over the phone. I don't think she had much written down; it was all just common sense to her, really. I do believe Mom made each and every Thanksgiving, Christmas Eve, Christmas Day, New Years Day, and Easter dinner by memory--from shrimp cocktail to stuffed artichokes to savory hams and turkeys. (Hey, Mom, don't correct me here. If you did have a recipe, don't tell me. ;-) I love languishing in this bubble.)

Today, I try to follow her lead. Of course, as with anything else, it has become my own--my own way to measure a pinch of this and a dab of that...my own way to knead bread, chop nuts and veggies. And I have to say, being a book editor and writer, research certainly made the mix. As a matter of fact, for several years I really enjoyed reading Cook's Illustrated from America's Test Kitchen. The mag gave me lots of advice on sound cooking and baking principles.

But what was the most important lesson Mom taught me? The sit down dinner. Dinner was at six sharp. Better be there. We always ate as a family, even with our crazy schedules. Today I do the same, although I have to admit that the actual dinner time floats a bit. And we still say the same prayer..."Bless us, O Lord, and these thy gifts which we are about to receive, from thy bounty through Christ Our Lord. Amen." I love it when the whole family--my folks, in-laws, and nieces and nephews--get together and in unison we proclaim the same verse!

Well, now, enough of all this food memory. Check out the recipes and see what you can make tonight. Easy does it!!

God bless.