Teaching and Restoring Youth (TRY Program)
Fr. Paul D. Seil, Host Our Daily Bread
Guest – Sr. Janet DiPasquale, SSJ and Estefani
As seen on "Our Daily Bread" 03/11/2017
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s Whole Wheat Raspberry Crostata
2 cups whole wheat flour
¼ cup white sugar
½ tsp. salt
2 sticks cold unsalted butter, diced
6 Tbsp. ice water
1 lb. frozen raspberries
1 – 2 Tbsp. flour
½ tsp. nutmeg
2 – 3 Tbsp. sugar
1 – 2 tsp. Cream of Tarter
For the pastry – Place all the ingredients into a food processor and pulse to combine. When the dough comes together turn it out only well-floured board and roll it into a ball. Divide the ball in half and wrap in plastic wrap and freeze for a later date. Wrap the other ball in plastic wrap and chill in the refrigerator at least 1 hour.
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Roll the pastry into an 11 inch circle on a lightly floured surface. Transfer it to the baking sheet.
For the filling – toss all ingredients together in a bowl. Place the fruit on the dough circle, leaving a 1 inch boarder. Gently fold the boarder of the pastry over the fruit, pleating to make and edge.
Bake the crostata for 20- 25 minutes until the crust is golden and the fruit is tender. Remove from oven and let cook at least 5 minutes before cutting. Sprinkle with powdered sugar and serve at room temperature.
Sr. Janet’s Chili
1 lb. ground lean beef
1 small white onion, chopped
3 (15oz) cans of diced tomatoes, with chilies if you like
2 (15oz) cans of kidney beans
2 Tbsp. Chili powder
1 Green pepper, chopped (this was Fr. Paul’s suggestion)
In a large skillet, cook beef over medium – high heat until browned. Drain and transfer beef into a large soup pot and set aside. To the skillet add 1- 2 tsp. olive oil and cook the onions (and peppers). When soft, add them to the beef in the soup pot. Add the tomatoes and beans and chili powder. Mix well. Bring to a boil and cook 10 minutes. Serve with shredded cheddar cheese.
Estefani’s Beef and Potato Pastelillos
1 packages of (10) ORANGE Goya discs
1 lb. of lean ground beef
1 Goya Sazon con Asafron seasoning packet
3 Tbsp. of Sofrito
1 medium size baking potato, peeled and diced into ¼ inch cubes
1 (8 oz) can of tomato sauce
In a large skillet over medium heat brown the beef. Drain off fat and add Sazon con Asafron seasoning packet to the skillet and stir. Add the Sofrito and tomato sauce. Stir well. Add the potatoes. Lower heat to medium-low and simmer until mixture thickens a little, about another 10 minutes. Remove from heat.
On a lightly floured work surface, using a rolling pin, roll out the Goya wrappers until about ½-inch larger in diameter.
Stuff the Goya wrappers with about 2 heaping tablespoons of the filling. Moisten edges with water, fold in half to create a half moon and seal shells well by crimping with a fork so that they don't separate while cooking. Repeat until all shells are completed.
Fill a large frying pan with oil, and heat. Carefully add stuffed wrappers to the oil and fry 2 minutes or so on each side. Remove from oil and drain on paper bag or towels.