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Our Daily Bread - Foster Care

Foster Care
Fr. Paul D. Seil, Host Our Daily Bread
Guests: Deacon Paul Snyder and Virginia Goodremote
As seen on "Our Daily Bread" 05/13/2017
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
www.odbtv.org 716.847.8730

 

Fr. Pau’s Non Dairy Pasta with Sausage
1 lb. pasta
1 lb. Italian Sausage, lose
1 red onion, sliced thin
3 tsp. crushed garlic
¼ cup of sundried tomato strips
1 can white beans
¼ cup dry white wine
4 Tbsp. Olive oil
1 ½ Italian seasoned breadcrumbs
Fresh basil, chopped

In a skillet over medium heat, brown sausage until fully cooked, drain and remove from pan and set aside. In the same skillet over medium heat add 2 Tbsp. olive oil, garlic and onions. Cook until onions are translucent. Add cooked sausage back into pan. Add the sundried tomato strips. Add wine, cook about 2 minutes then add beans.

Cook pasta according to package. Place breadcrumbs in a skillet over low heat to toast. Once toasted add 2 tsp. olive oil and mix. Remove from heat. Place cooked pasta in a large serving platter and top with sausage and bean mix. Top with breadcrumbs. Drizzle olive oil on top and sprinkle with fresh chopped basil.


Fr. Paul’s Cacio e Pepe - Pasta with Pepper and Cheese
1 lb. spaghetti, cooked according to package
10 – 12oz grated Pecorion Romano Cheese
4 tsp. ground pepper
3 tsp. parsley, chopped
¼ - ½ cup reserved pasta water
2 – 3 Tbsp. Olive oil

Cook pasta according to the directions on the package. Drain, reserving 1 cup pasta cooking water. After pasta is drained, place back into pot. Add the cheese and pasta water. Stir to coat all pasta. Transfer pasta to serving bowl add freshly ground pepper and mix. Top with a drizzle of oil and parsley. Serve immediately.


Deacon Paul’s Kibbee
Main part of the recipe!
3 lbs twice ground learn lamb
1 cup wheat germ, softened (cover with hot water for 15 minutes, cool under cool water. Let dry overnight in the refrigerator)
1 ½ tsp. salt
1 ½ tsp. allspice
1 ½ tsp. cinnamon
Pepper Relish (grind onion and red pepper in blender)
1 lemon (juice only)

Make a day ahead part of the recipe
Meat and Pine Nut Filling
1/4 cup pine nuts
2 tablespoons butter
1/2 pound ground lamb, once ground
1 medium onion, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Salt and pepper to taste

Brown the pine nuts in butter until golden. Then add meat, onion, and spices. Sauté for 10 to 12 minutes. Recipe may be increased if more filling is needed. Store in the refrigerator, in a covered bowl, until ready to use it.

Butter the bottom of a 9 x 12 cape pan or glass Pyrex dish. Spread a half-inch layer of kibbee on the bottom of the pan, making sure it is smooth. Spread the lamb stuffing mix evenly over the kibbee layer. Place the remaining kibbee over the stuffing mix by making thin paddies covering the entire dish. Then smooth out. Keep dipping your hands in cold water so the kibbee will not stick to your hands.

With a sharp knife, score the top layer 1/2 inch deep in a diamond-shaped design 1 inch apart. Make indentations with your index finger and fill those holes with a thin pad of butter. Bake in a 450 degree oven for 40 minutes. Remove from oven and squeeze with lemon juice. Place under the broiler for 10 minutes. Let sit for 10 minutes before cutting.
The baked kibbee should be golden brown. When serving, cut along the diamond-shaped wedges.