Catholic Family Vignettes

Amazing! We are a mere thirty days from the start of the Lenten Season. Ash Wednesday comes early this year, February 6th, to be precise. There's no time like the present to begin contemplating this season of sacrifice.

A great way to prepare for Lent is to start with a novena. The Novena may be recited nine days prior to Ash Wednesday (in true Novena form) or may be recited throughout the holy season. Here is an excellent Novena from Catholic Doors to start with:

Father, all-powerful and ever-living God,
During the Holy Season of Lent
You call us to a closer union with Yourself.
Help me to prepare to celebrate
The Paschal Mystery
With mind and heart renewed.
Give me a spirit of loving reverence
For You, our Father,
And of willing service to my neighbor.
As I recall the great events
That gave us new life in Christ,
Bring the image of Your Son
To perfection within my soul.

This great season of grace is Your gift
To Your family to renew us in spirit.
Give me strength to purify my heart,
To control my desires,
And so to serve You in freedom,
Teach me how to live
In this passing world with my heart set
On the world that will never end.

I ask for the grace
To master my sinfulness
And conquer my pride.
I want to show to those in need
Your goodness to me by being kind to all.

Through my observance of Lent,
Help me to correct my faults
And raise my mind to You,
And thus grow in holiness
That I may deserve
The reward of everlasting life.

In Your mercy grant me this special favor:

(State your intention(s) here...)

The days of the life-giving Death
And glorious Resurrection of Jesus Christ,
Your Son, are approaching.
This is the hour
When He triumphed over Satan’s pride,
The time when we celebrate
The great event of our Redemption.
The Suffering and Death of Your Son
Brought life to the whole world,
Moving our hearts to praise Your glory.

The power of the Cross reveals
Your judgment on this world
And the kingship of Christ crucified.
Father, through His love for us
And through His Sufferings, Death and Resurrection,
May I gain eternal life with You in heaven.

Another excellent preparation for the season is viewing (once again, I'm sure) The Passion of the Christ. Our youngest children have been allowed to view only the Agony in the Garden, but the rest of the family views the movie in its entirety prior to Ash Wednesday. It provides an excellent opportunity for all to contemplate the sacrifices we wish to make, both material and spiritual.

Involving the little ones takes a bit of creativity. A dear friend shared a tradition that I find intriguing. The Crown of Thorns

You'll need a styrofoam wreath form, brown paint and a couple boxes of toothpicks. Paint the wreath form. Insert toothpicks (thorns) randomly, but not too deeply. Your Crown of Thorns is complete! When the children are observed engaging in good behavior, kind and sacrificial acts, then they are allowed to "pull a thorn." "Thorns" may be placed in a jar beside the crown. The goal should be to remove all of the thorns by Good Friday.

Another suggestion is an empty bowl and bunch of small, paper crosses. As a sacrifice is made, the child places a "cross" in the bowl. The goal: fill the bowl by Good Friday.

Our family performs the Stations of the Cross at home. The fourteen "stations" are set up throughout the home, with the family "processing" to each station. This year, I've been thinking about setting up the stations along the path to the woods. It is generally very cold and windy here...I'll have to think about that one!

And then there's food. Which is how most to secular world knows that Lent is here. The lines at Long John Silver's are longer and your local grocery store will have prominent seafood displays. You'd think that Lent is the only time that Catholics are obligated to fast!

Nonetheless, fast and abstinence definitely play a large role in the mortification of the flesh. For a rules regarding fast and abstinence, read this.

I'll be posting a couple extra recipes per week under the "Fast Food" tab on my menu bar. Allowing the children to take turns choosing the "fast" meal, is another way to encourage involvement.

How will you prepare for Lent? What are your traditions? Spiritual exercises? How do your children approach "sacrifice"?

Wishing you a joyful pre-Lenten preparation!

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Ah, Friday!

Have I mentioned that our family observes the traditional Friday Fast throughout the year? Abstaining from meat for one day a week has been more that just a practicality, though it has been easier to apply than the "substitution of other penitential practices" which doesn't always happen. The "meatless" day provides a day-long reminder of what we have gained through our Lord's sacrifice. Every meal requires thoughtful reflection and preparation. Peanut butter instead of ham. Tuna (not lobster!) instead of roast beef.

No meat on Friday. Simple. No. Meat. On. Friday.

There are so many creative and outstanding recipes to assist those who wish to abstain from meat on occasion. I've decided to skip "creative"; our Friday meals are always the same (cue dramatic music): The Soup Of Suffering.

What is The Soup Of Suffering? Well, for our family it is their very favorite soup. Mom's homemade Loaded Potato Soup. Without the "load". This particular soup is very popular with all my friends and family...dripping with cheese, sour cream, crispy crumbled bacon, green onions or chives--choose your topping--we have it! And fresh baked herb bread. Are you hungry yet?

Minus all the toppings...it's just potato soup. Good. Filling. Boring.

When my son, Joseph, expressed (as only a grumpy, hungry child can!) just how much he missed the bacon with this soup, it was a very good time to talk about suffering and sacrifice--giving up bacon is really a small sacrifice, a very little suffering.

The Soup Of Suffering. One family's version of sacrifice.

Which brings us to last night's dinner.

So...what happens when mom (who remains on auto-pilot most of the day) puts crumbled bacon and cheese on your potato soup? Well, then, it's time for the "substitution of other penitential practices." The children come to the table and observe the lovely repast before them:

Zachary: "Is that bacon on the soup?"

Michael: "It's Friday!"

Joseph: "I can't eat that, Mom!"

Max: "It's Friday? Ah, man!"

Abi and Rylee: "Eeewww yuck! We hate potato soup! It's white!" (so is vanilla ice cream and sugar, but no aversion to those!)

"OK, guys...let's see...we'll pray the rosary and add a few extra prayers...eat up!"

Michael: "I can't do that, Mom. I'd rather not have the bacon."

Joseph: "I want to keep Friday holy."

These are exact quotes. So...bowls of unadorned soup were quickly substituted.

Now we know who the real teachers are...

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In keeping with the desire of the average, traditional Catholic to keep the days of fast and abstinence; I will post a few of my favorite meatless meals. Many of these soups and casseroles are quite easily converted from "meat to meatless."

Enjoy...and feel free to offer comments and suggestions for improvement. Also, if you have a favorite of your own, feel free to submit it and I will happily credit the source!

You've heard about it, I'm sure...time to give it a try! Here's a video of the "No Knead Bread" recipe from the man himself, Jim Lahey of the Sullivan Street Bakery, New York. As a veteran bread baker, it has completely rocked my world...I'm hooked!




Here's a link for the recipe.

A new Lenten family favorite:

Shrimp with Penne Pasta and Vegetables

1 eggplant - cubed
1 yellow squash cubed
1 zucchini - sliced or cubed
1 yellow pepper - chopped
1 red pepper - chopped
1 orange pepper - chopped
4 roma tomatoes - chopped
1 medium onion - diced
4 cloves garlic - minced
1/2 tsp thyme
1/4 tsp ground red pepper
6 - 8 T. olive oil
1 lb penne pasta - cooked and drained
1 lb peeled, deveined pre-cooked shrimp
salt and pepper to taste

Saute onions and garlic until clear. Add vegetables. Saute until vegetables are cooked through. Add shrimp and seasonings. Cook until liquid reduces by half. Add to penne pasta. Serve with your favorite Italian bread and salad.

Servings: 8 - 10 large servings


Kimberly's Loaded Potato Soup

1 stick of butter or margarine
3 large carrots, sliced
1 large onion, diced
2 ribs celery, sliced
4 cloves garlic, minced
3 T fresh parsley, chopped
1/2 tsp. thyme
3/4 tsp. fresh cracked black pepper
4 chicken bouillon cubes
7 cups water
10 potatoes, peeled and cut into 1 inch cubes
1 qt. half and half or milk (I prefer the h&h)
1/2 cup cornstarch mixed with 1/2 cup cold water (for thickening)

Toppings:

crumbled bacon (leave out for days of abstinence)
chopped green onions
chopped chives
sour cream
shredded cheese

Or serve as the Soup of Suffering ;-D

In a large stock pot, melt butter and sauté carrots, onions, celery and garlic until translucent. Quickly add the water and bouillon cubes. Bring to a boil. Add potatoes, thyme, parsley, and pepper. Cook until tender. Add half and half/milk (as much as you prefer...I use it all.) Using a potato masher, mash with 5 or 6 quick strokes. Bring soup to a boil and slowly begin adding cornstarch mixture until soup is desired consistency. Ladle into bowls, add your favorite toppings and serve with your finest loaf of home-made bread.

Bon Appetit!


Tuna Pasta Salad

1 – 16 oz. bag of tri-color pasta
2 stalks green onion
½ tsp. dill weed
¾ cup mayonnaise
2 – 6 oz. cans albacore tuna
1 cup frozen sweet peas
Cracked black pepper and salt to taste

Add ins:

grated carrot
cherry tomatoes
whatever suits you!

Boil pasta according to package directions. Drain and rinse in cold water until cool. Place pasta in large salad bowl. Chop green onion. Add green onion, tuna and sweet peas to pasta. Combine mayonnaise and dill weed. Combine mayonnaise and pasta mixtures. Chill and serve.


*This is not an original recipe. This lovely Ratatouille was discovered on Simply Recipes...simply outstanding! Here it is:

Dad's Ratatouille Recipe

Dad originally got this recipe from Dean & DeLuca, and over time it has become a family classic. Only he has the patience to make it. The recipe is little involved, but the results are fantastic. Luxuriously rich, smooth, and flavorful, this ratatouille is practically the best way I know of preparing vegetables that people can't get enough to eat.

Preparation time: 1 hour and a half, minimum.

1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste

1 Preheat oven to 400 degrees F.

2 Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.

3 While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.

4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.

6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.

7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.

8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.

9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.

Recipe adapted from Dean & Deluca.


*This lovely recipe is an absolute original twist on a traditional Tuscan peasant soup. My family loves this one…though my husband has, with his wry sense of humor, dubbed it “Catch-all Soup.” Anything goes, with ribollita…whatever is hanging out in your vegetable crisper!

Ribollita

4 cans cannellini beans (you may soak your own if so desired, but this is quicker!)
¼ cup olive oil or 1 stick of butter or margarine (olive oil is preferred)
4 ribs of celery, including their tops – chopped
5 -6 lg. carrots – chopped
1 lg. onion – chopped
8 cloves of garlic – minced
2 heaping T. fresh basil, coarsely chopped
2 tsp. oregano, dried
3 T. fresh parsley, coarsely chopped
3 roma tomatoes chopped (or petite diced tomatoes in the can)
¼ cup parmesan cheese
12 – 15 cups chicken stock (equivalent vegetable stock or chicken bouillon with water may be used – amount depends upon how “soupy” you want your soup)
1 cup roughly torn spinach (you may omit – a lovely addition in the spring when spinach is fresh)
*2 cups of chopped ham, sausage or roast pork (only on those “non-fast” days!)
2 cups bread crumbs, Italian or plain (you may substitute stale, crumbled Italian bread or seasoned stuffing mix)

In the bottom of a large stock pot, sauté celery, onions, carrots and garlic in oil or butter, until onion is translucent. Add stock. Bring to a boil. Add beans, basil, oregano, parsley, tomatoes and parmesan cheese. Simmer, covered, for at least an hour. Uncover and gently mash (using a potato masher) with five or six quick strokes. Add torn spinach and bread crumbs. Allow to simmer for at least another 30 minutes. Serve with your favorite crusty Italian bread and just a small drizzle of good olive oil. Enjoy!
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