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Consecrated Life

Consecrated Life with Fr. Paul D. Seil, Host Our Daily Bread
and Sr. Jennifer Wilson, RSM and Fr. Michael Sajda, OFM. Conv.

As seen on "Our Daily Bread" 04/11/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730


Fr. Paul’s Chicken in a Pot
2 Tbsp. butter
2 Tbsp. olive oil
2 -3 carrots, peeled and rough chopped
1 large onion, rough chopped
2 -3 stalks celery, rough chopped
1 bulb garlic, rough chopped
1 whole chicken, rinsed and patted dry
½ lemon
Salt, Pepper to taste
1 tsp. Tarragon
3 – 4 bay leaves
½ cup wine
2 Tbsp. Dijon mustard
½ cup half and half
½ cup mushrooms, halved
¼ cup white balsamic vinegar
In a Dutch Oven, over medium heat melt the butter and oil. Add the carrots, onions and celery and cook down about 5 minutes. Add the garlic and cook about 3 minutes, stirring often. Squeeze the juice of the lemon over the chicken and sprinkle with salt, pepper and tarragon. Nestle the chicken in between the veggies in the pot. Add the bay leaves to the pot. Add the wine and the mustard. Cover and cook over low heat on top of the stove for 30 minutes.

After 30 minutes, take off the top and add the half and half. Cover and place in a 400° oven for 30 minutes. After 30 minutes, check the internal temperature of the chicken. It should be 180°. Now add the mushrooms and the vinegar. Cover and simmer over a low heat for 20 minutes or until the internal temperature of the chicken is 185°.
Remove from the pot and serve. This will go nicely with rice.

Sr. Jenny’s Chick Pea and Curry
2 Tbsp. olive oil
1 medium onion, chopped
5 cloves garlic, chopped
1 28 oz. can Chick peas, drained and liquid reserved
2 Tbsp. Curry powder
1 Tbsp. Cumin
1 tsp. Worcestershire sauce

In a large skillet over medium heat add the oil. When hot add the onion and cook about 3 -4 minutes. Add the garlic and cook about 3 minutes. Next add the drained chick peas, stir well. . Add the curry and cumin and Worcestershire sauce. Stir well and cool about 2 -3 minutes. Then add the liquid and simmer about 2 minutes until some of the liquid cooks off.
Serve immediately. This makes a wonderful side dish to chicken.

Fr. Paul’s Portobello Mushroom Sandwich with Black Bean Paste and Cheddar Cheese
4 Portobello mushrooms
1 Tbsp. canola oil
1 can of black beans, drained and 2 tsp. of liquid reserved
1 -2 Chipotle peppers
½ lemon
Pepper to taste
Handful of parsley
½ cup breadcrumbs
8 slices cheddar cheese
In a grill pan over medium heat add oil and mushrooms. Grill about 3 minutes each side.

In a food processor add: beans, reserved liquid from beans, chipotle peppers and juice of ½ a lemon. Pulse. Add pepper, parsley and breadcrumbs and pulse again.

Top mushrooms with a large dollop of black bean paste and top with two slices of cheese. Cover the grill pan with a lid and let sit about 2 minutes. If the cheese is not melting, add about 1 – 2 tsp. of water to the pan and cover. This will create steam and help the cheese to melt. Serve on a burger bun.