Search:    Search

Brothres of Mercy


"Our Daily Bread" airs every second Saturday
at 5:30 a.m. & Noon on WKBW Ch. 7

Fr. Paul D. Seil cooks with Brother Kenneth Thomas FMM – June 11, 2011

4 plum tomatoes, diced (and roasted if you’d like)
1 eggplant, diced (and ¼ roasted if you’d like)
(To roast these vegetables
 – place on a cookie sheet lined with parchment paper, and cook at 200* for 1 hour)
3 cloves garlic, diced
1 onion, diced
1 ½ cups Greek olives, pitted
¼ cup capers, drained
2 tsp. fresh oregano, diced
2 stalks celery, diced
½ cup carrots, shredded
2 oz. tomato paste
3 oz. balsamic vinegar
Olive oil
In a stock pot add about ¼ cup olive oil. Add the non-roasted eggplant and cook about 5 minutes or until brown. Add ¼ cup more oil then add the tomatoes, garlic, onions and cook 3 minutes. Add olives, capers, celery, and carrots and cook 15 minutes. Then add the oregano, tomato paste, and vinegar, cook 5 minutes and then add 1 cup water and simmer 20 minutes. Serve hot or cold with toasted bread or crackers.
Brother Kenneth’s Pasta with Broccoli
1 ½ cups olive oil
1 Tbsp. butter
2 bulbs garlic, crushed
1 small head of broccoli, steamed
1 tsp. hot pepper flakes
Salt and pepper to taste
Parmesan cheese, grated
½ lb. penne pasta, cooked
Fresh parsley, chopped
To a skillet add the olive oil and butter. When hot add the garlic and broccoli, cook about 3 minutes on medium-low heat. Add the hot pepper flakes and salt and pepper. Drain pasta and place in a bowl. Add the broccoli to the pasta and mix well. Add parmesan cheese and mix well. Garnish with fresh parsley.
Brother Kenneth’s Muffuletta Pasta
4 Tbsp. Brother’s of Mercy Jared Muffuletta Mix
½ lb. penne pasta, cooked
Drain pasta and place in a bowl. Add the Muffuletta mix and stir well. Garnish with parmesan cheese and fresh parsley.
Fr. Paul’s Dipping Sauce
2 Plum tomatoes, roasted
½ cup olive oil
½ sprig fresh oregano
Pinch of salt
½ cup white balsamic vinegar
Place everything into a blender and blend well. Serve with toast points or fresh bread.
Fr. Paul’s Creamy Fig Spread
(Roast figs in a 350* oven for 20 minutes)
2 roasted figs
4 oz. goat cheese
Pepper to taste
Pinch of salt
2 tsp. white balsamic vinegar
Place everything into a bowl and blend well. Serve with toast points or fresh bread.