The dinner I prepared for the Archbishop of Baltimore and his guests - a group of recently ordained priests - offered me much to consider about happiness. Their conversation can really help us find happiness in our own lives. Where do you look? To find out more and to read this week’s BLAST just sign up (just look left of the screen) and be part of this free subscription that feeds you BODY-MIND-SOUL! Each week thousands of people from around the world share in a bite-sizable theological essay, an inspired, tasty and easy recipe, and a family or personal prayer. Join us! Sign up and be part of our feast!In the meantime, I pray each of you find true happiness in this year’s Thanksgiving!
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Ingredients:
2 cups long grain rice
4-6 cups boiling water
2 teaspoons tumeric
2-3 tablespoons white raisins
1 teaspoon fresh parsley, minced
2-3 tablespoons cashews
Instructions:
Boil water and add rice. Cook rice as if you were cooking pasta. When rice is cooked, drain water completely using a strainer. Place rice in a serving bowl, add cashews, raisins, and parsley. Season with salt and pepper and serve as a side dish to any meat, poultry, or fish dish.
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Ingredients: (serves 4-6)
4 tablespoons butter
1 onion chopped
1 cup chopped celery
1 cup carrots, peeled and chopped
1 cup potatoes, peeled and chopped
2 cups butternut squash, peeled and cubed
2 cloves garlic
2 tablespoons fresh oregano
¾ - 1 quart chicken stock
1 tablespoon salt
½ tablespoon black pepper
Instruction:
Melt butter in a large pot. Add all vegetables and allow to sauté. Stir to make sure all ingredients are sautéing evenly. After a few minutes, add chicken stock so that it barely covers vegetables. Season with oregano. Allow this to cook until vegetables start to breakdown when being stirred. Use a hand blender or a counter top blender to puree the ingredients until a nice, smooth consistency. Add salt and pepper to taste. Serve with a dollop of sour cream and crusty bread for a satisfying and very civil soup.
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