Polish Celebration

from: http://www.vatican.va/special/canonizzazione-27042014/index_en.html

Pope John Paul II was the only Pope I knew as a child, since I was born in 1978.  When he passed away right before our wedding, I felt so empty!  The emptiness carried over to our wedding day, as there was no sitting Pope.  We spent a good part of our honeymoon in Mexico anxiously awaiting news from the Papal Conclave and the announcement that Cardinal Ratzinger had been named Pope was met with great zeal by us and by all the Catholics in the area of Mexico in which were were visiting.

Well, the day has come when Pope John Paul II will be canonized and we're very excited!  To celebrate both Divine Mercy Sunday and the Canonization, we will be having a Polish feast in honor of Saint Maria Faustina Kowalska and Pope Saint John Paul II.  (We also plan to have an Italian dish in honor of Pope John XXIII's canonization).

Here are some ideas for Polish dishes to make for a Polish feast.  One of our sons is named after St. Maximilian Kolbe, so these recipes will come in handy for his feast day celebration, as well.

Kielbasa (Polish Sausage)

Pierogi (similar to a mashed potato ravioli)

Mizeria (cucumber salad with sour cream)

Galabki (stuffed cabbage rolls)

Kluski (Polish dumplings)

Babka (A moist, cake-like yeast bread, often served at Polish Easter celebrations)

Kolaczki (Polish cookies)

 

Polish Papal Cream Cake - Kremowka Papieska

 

 

Or you could just buy a Polish cook book:

 

Palm Sunday Feast - Penne Della Palma

Our family celebrates every Sunday with a special lunch, rosary, dessert, and family movie or game night.  To celebrate Palm Sunday, it has become a tradition for me to make Penne Della Palma for lunch.

Penne Della Palma
(adapted from Father Leo Patalinghug's recipe from his now-defunct Grace Before Meals website)
Serves 3 to 4

Ingredients:
1 boneless, skinless chicken breast
1 pound penne pasta
1 can hearts of palm
2 cloves garlic, minced
1 cup cherry tomatoes, halved or quartered
¼ cup parsley, minced
½ cup grated Parmesan cheese
½ cup Italian seasoned breadcrumbs
1 Tbs olive oil
1 Tbs butter
½ cup brandy (Since we're Spanish, I prefer to use Sherry)
½ cup starchy pasta water
½ cup whipping cream
½ Tbs salt and pepper (or to taste)

1.  Season the chicken breast (I like the 21 Seasoning Salute from Trader Joe's) and cook using a grill, grill pan, or saute pan. Once cool, slice into strips.

2.  Boil pasta until al dente. Drain water, but reserve ½ cup of starchy pasta water. 

3.  Drain water from palms and cut into ¼-inch pieces. 

4.  In a large pan, heat olive oil and butter, then saute garlic, parsley, tomatoes, and palm. Add cheese and breadcrumbs, and combine. 

5.  Add brandy, water, and cream. (Caution: cooking with liquor is flammable)

6.  Add pasta and chicken and mix together. Add salt and pepper to taste, and a drizzle of olive oil and a dusting of grated Parmesan cheese for more flavor.

Serve with crusty bread and a salad. 


I'm a huge fan of Fr. Leo.  As a Mestiza whose mother's family immigrated from the Philippines in the 1960s, he almost feels like part of my family.  I was blessed to meet him when he came to Garden Grove, CA in 2013 and I got both of my books autographed that day!

Lenten Soup Supper - Potato Cheese Soup

serves 4-6

Ingredients
4 cups cubed potatoes
4 cups vegetable broth (I like to use Better than Bouillion)
1 cup chopped celery
1 cup chopped leek (light green part only)
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 cups milk
2 cups shredded cheddar cheese

1.  Combine potatoes, broth, celery, and leeks in a large saucepan.  Stir in seasoned salt, garlic powder, and black pepper.

2.  Bring to a boil over medium-high heat.  Reduce heat to medium-low and cook, covered, until potatoes are tender (about 15 minutes).  Puree mixture in a blender, then return to pan.  (or use an immersion blender inside the saucepan - my preferred technique)

3.  Add milk to potato mixture and mix well.  Cook over medium-low heat, stirring occasionally, until heated through, about 2 minutes.

4.  Stir in cheese and cook, stirring frequently until the cheese is melted.

5.  Serve immediately.

Lenten Soup Supper: Creamy Tomato Parmesan Soup

serves 4

Ingredients
2 T. butter
2 cloves garlic
2 carrots
2 stalks celery
1/4 cup flour
1 14.5 oz. can diced tomatoes
2 cups vegetable broth (I like to use Better than Bouillion)
1/2 T. dried basil
1/2 t. dried oregano
1/4 cup shredded parmesan
3/4 cup heavy cream
salt and pepper, to taste

1. Melt the butter in a large saucepan over medium-high heat.
2. Meanwhile, in a food processor, finely chop the garlic, carrots, and celery.
3. Sweat the vegetables in the butter until soft, minding to not burn the garlic.
4. Add the flour and stir well to incorporate.
5. Add the entire can of tomatoes, broth, basil, and oregano and stir to combine.
6. Simmer over low heat for 30 minutes.
7. Before serving, add the cream and parmesan and stir to combine.
8. Season to taste.