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Advent 2013

Advent 2013 with Fr. Jack Ledwon

As seen on "Our Daily Bread" 12/21/2013

"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s Root of Jesse Stew

2 lbs. Chuck roast – cubed

4 carrots – peeled and chopped

3 stalks of celery – chopped

½ sweet potato – peeled and chopped

4 red potatoes, chopped

4 – 5 small sweet peppers (Fr. Paul left them whole – I would chop them)

1 onion – peeled and chopped or a handful of pearl onions

1 clove garlic – chopped or 1 tsp. diced garlic

2 tsp. Dijon mustard

1 ½ cups beef broth

Salt to taste

Pepper to taste

1 ½ tsp. Smoked Paprika

2 bay leaves

2 tsp. dry thyme or 3 sprigs of fresh

½ cup of flour seasoned with salt and pepper to dredge the beef cubes

4 strips of bacon, diced

2 – 3 Tbsp. canola oil

Dredge the beef in the flour and set aside. In a Dutch oven, over medium high heat add the bacon and cook about 4 – 5 minutes stir often. Add the garlic and cook about 1 minute, stirring often as to not burn the garlic. Add the canola oil and then the floured beef. Brown beef on all sides, then remove to a plate. Add all the vegetables to the same Dutch oven and stir. Add the seasonings and stir. Add the beef broth and bay leaves and stir well. Add browned beef back to the pot. Place in a pre-heated 300° oven for 1 ½ - 2 hrs.

Fr. Paul’s Quinoa Salad

1 pkg. Quinoa, cooked according to directions on the bag

½ red onion, diced

2 stalks of celery, diced

1 cup white raisins

1/3 cup slivered almonds, toasted in a dry skillet on the stovetop


2 tsp. Dijon mustard

½ cup oil

½ cup Orange Juice

½ tsp. Curry powder

1 tsp. Honey

Salt and Pepper to taste

1 tsp. lemon juice

Cook Quinoa according to directions on the package and let cool in a large bowl. To the Quinoa add the onion, celery, raisins. Mix dressing and pour over the Quinoa, mix well. Top with toasted almonds. Sever immediately. You can omit the nuts and serve the salad cold as well.

Fr. Paul’s Green Salad with Blueberry’s and Blueberry Dressing

Salad greens

Roasted red peppers – sliced

1 cup blueberries – washed and dried

½ cup White raisins


1 tsp. Dijon Mustard

½ cup olive oil

2 tsp. blueberry balsamic vinegar

Salt to taste

Pepper to taste

Juice of ½ a lemon

Arrange salad on plate. Whisk together the dressing. Drizzle over the top of the salad.