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Devotions

Devotions with Fr. Paul D. Seil
As seen on "Our Daily Bread" 12/12/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

www.odbtv.org 716.847.8730

 


     Catholic devotions have various forms, ranging from formalized, multi-day prayers such as novenas to activities which do not involve any prayers, such as Eucharist adoration outside Mass the wearing of scapulars the veneration of the saints, and even horticultural practices such as maintaining a Mary garden.

      St. Simon Stock was an Englishman who lived in the 13th century. He was an early prior general of the Carmelite religious order. Little is known about his life. The Blessed Virgin Mary is traditionally said to have appeared to him and given him the Carmelite habit, the Brown Scapular, with a promise that those who die wearing it will be saved. Thus, popular devotion to Saint Simon Stock is usually associated with devotion to Our Lady of Mount Carmel.

Fr. Paul’s Chicken Stock
2 Tbsp. olive oil
2 tsp. garlic, crushed
1 large onion, rough chop
4 carrots, rough chop
4 celery stalks, rough chop
Skins off the soaked beans
½ lemon rind and juice
Dried herbs – any type
1 gallon of water
2 chicken thighs

To a hot stock pot add oil and garlic. Cook about 1 minute stirring continuously so garlic does not burn. Add chicken thighs skin side down and brown both sides. Add onions, carrots and celery (you can roast them in the oven first if you’d like). Then add lemon, beans skins, herbs. Cook about 3 minutes to brown everything in the pot. Add water and simmer. Add more water as you see it evaporating. After about 2 – 2 ½ hours cool. When cool, skim any fat off the top. Now you are ready to use the stock.


Fr. Paul’s Caramel Sauce
1 cup white sugar
¼ cup brown sugar
½ cup water
½ cup heavy cream
2 Tbsp. butter, softened
1 Tbsp. vanilla extract or Bourbon

In a heavy bottomed sauce pan add sugars and water. Place on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn. Turn off the burner and remover from head and slowly add cream while stirring. Add vanilla and butter while stirring. Transfer to a heat safe dish or bottle and let cool. Store covered in the refrigerator, and bring to room temp or hear in warm water bath before serving. You can also microwave the jar for 30 seconds before each use without affecting the texture or flavor.

     Devotion to saints is a key characteristic of Roman Catholicism. St. Joseph is the patron of the Diocese of Buffalo and the Universal Church and was just added to the Eucharist prayers by Pope Francis. In honor of St. Joseph I will be making Pasta Fagioli.

Fr. Paul’s Pasta Fagioli
Chicken stock – see above recipe
1 tablespoon olive oil
3 cloves garlic, minced
16 oz of San Marziano tomatoes and juice, crushed tomatoes with your hands
2 cups total of dried beans, soaked overnight and rinsed a few times, peel off skins
1 cup dried garbanzo beans, soaked and cooked
1 Tbsp. anchovy paste
½ cup uncooked spinach
½ cup arugula greens
1 ½ cups ditalini pasta

Heat olive oil in a saucepan over medium heat. Sauté garlic. Add tomatoes in their juice with the cooked garbanzo beans. Drain the other beans and add to the pot. Add anchovy paste and stir. Add about 8 – 10 cups of chicken stock. Stir well. Add spinach and arugula greens. Simmer until beans are tender.
Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain. When pasta is done, stir into sauce and bean mixture.