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Saint Patrick Catholic Church kicks off the 3rd annual Meatless Fridays During Lent campaign— a great way to combine the spiritual and physical benefits of good nutrition.

Meatless Fridays

Each week during Lent, The Cornerstone, the parish e-Newsletter will showcase a meatless recipe that is healthy and delicious. Every parishioner who goes meatless every Friday during Lent will be eligible to enter a drawing for a $100 gift certificate to Metropolitan Market.

Why Go Meatless on Fridays?

Going meatless every Friday during Lent is not only good for the soul but also good for the body.

Beginning on Ash Wednesday and on all Fridays during Lent, all persons fourteen and older are bound by the law of abstinence— no meat.

On Ash Wednesday and Good Friday, all those who are eighteen, and not yet fifty-nine years old, are also bound by the law of fasting. Fasting on these days means we can have only one full, meatless meal. Some food can be taken at the other regular meal times if necessary, but combined they should be less than a full meal. Liquids are allowed at any time, but no solid food should be consumed between meals.

Catholics may want to voluntarily fast or abstain from other foods or activities, perhaps making an offering to charity of the money they would have otherwise spent for food, drink or recreation.

How To Go Meatless

The Cornerstone— the parish eNewsletter will feature meatless recipes for longevity each week from now until the end of Lent. Subscribe to The Cornerstone by clicking here!

Meatless Recipes for Lent 2018

Ash Wednesday: Mushroom and Squash Wellington (Veggie Roast)

Mushroom and Squash Wellington (Veggie Roast)

INGREDIENTS

1 large frozen puff pastry sheet, thawed
2 large sweet onions, halved and thinly sliced
3 medium carrots, peeled and halved
1 cup butternut squash, small dice
8 oz. maitake or shiitake mushrooms, brushed and cleaned
3 cups spinach
4 large Portobello mushrooms, de-gilled, cleaned, and roughly chopped
½ cup raw cashews, chopped
1 Tbsp garlic, minced
8 sprigs thyme
Salt
Pepper
Olive oil

DIRECTIONS

  1. Defrost your puff pastry sheet. Store-bought packages often come with two sheets, so you can double the rest of the ingredients and make two if you are feeding a crowd.
  2. Preheat oven to 400 degrees.
  3. Spread sliced onion on baking sheet and drizzle with oil and season with salt and pepper. Toss onions to coat.
  4. Spread onions out evenly and cook for 15-20 minutes, stirring every five minutes. After 20 minutes, turn oven down to 350 degrees.
  5. Spread squash and carrots on a baking sheet and lightly drizzle with olive oil and season with salt and pepper. Lay 4 thyme sprigs over the top of the veggies.
  6. Pull apart maiitake mushrooms (or slice shiitake mushrooms, if using). On another baking sheet, spread maiitake (or shiitake) mushrooms out, lightly oil, and season with salt. Place 4 sprigs thyme over top of mushrooms.
  7. Put squash, carrots, and mushroom pans into oven (with onions). Bake for 15-20 minutes. If squash and carrots are not cooked through at 15 minutes, remove mushrooms and onions and cook squash and carrots for another 5 minutes. Toss onions as needed, and can remove earlier than mushrooms if they are nicely browned.
  8. Remove all pans from oven and let all veggies cool.
  9. When cool enough to handle, remove thyme sprigs. Remove herbs from stems and chop.
  10. Toast cashews in 350 degree oven for 5-7 minutes, checking often so they don’t burn.
  11. Saute spinach with a touch of olive oil, ½ teaspoon garlic, and a dash of salt. When cool enough to handle, wrap in a paper towel and squeeze to remove excess liquid. Set aside.
  12. Saute Portobello mushrooms with a touch of olive oil, 1/2 teaspoon garlic, and a dash of salt until they soften. When cool enough to handle, wrap in a paper towel and squeeze to remove excess liquid.
  13. In a large bowl, combine the onions, squash, spinach, cashews, all mushrooms, remaining garlic, black pepper and 1 teaspoon of salt. (Leave the carrots out.) Mix and combine well with your hands to make filling.
  14. To make the Wellington: Lay out puff pastry on a clean work surface. Brush with olive oil.
  15. Spread the filling out in a single layer, leaving a 2-inch border all around.
  16. Lay the carrots out horizontal to the bottom with some space between them.
  17. Roll the puff pastry sheet up like a burrito, tucking the sides in once while rolling. Make sure you don’t roll too loosely, or it will fall apart when cut.
  18. Gently roll over so seam is at the bottom.
  19. Brush top with olive oil. Score with knife.
  20. Bake in a 400 degree oven for about 15 minutes or until nicely browned.

Week 1: Big Batch Vegetable Soup

Big-Batch Vegetable Soup

INGREDIENTS

4 carrots, diced

4-6 stalks celery, diced

1 big handful diced shallots

½ cup of sliced peppers (red, yellow)

2 tablespoons olive oil

4 potatoes, large dice

4 sprigs thyme

4 sprigs oregano

1 teaspoon of Better than Bouillon vegetable base

½ cup of carrot juice

12 cups vegetable broth (We recommend Imagine Vegetable Broth)

Large handful of lentils and/or brown rice

2- 3 dollops of white, rose wine or bourbon (optional)

1 tangerine or small orange (1/2 zest, and all juice)

Handful chopped flat leaf parsley (optional)

DIRECTIONS

  1. Saute carrots, celery, shallots, and peppers in 2 tablespoons of olive oil for about 3 minutes.
  2. Add broth and all other ingredients except for citrus and parsley.
  3. Turn up heat to boil and turn down to low-med to simmer.
  4. Simmer for 45-50 minutes.
  5. Finish by squeezing in citrus juice and zest and parsley (if using).

Note: Customize this soup as you like! You can replace the lentils and/or brown rice with tofu or cooked grains or pasta towards the end of cooking time. Peas or edamame are also good additions.

Week 2: Tex-Mex Bowl with Avocado and Chunky Salsa

Tex-Mex Bowl with Avocado and Chunky Salsa

INGREDIENTS

1/4 Avocado

1/4 cup Brown rice

1/2 cup Frozen corn

1/2 cup Green cabbage

2 1/2 cups Kale

1/4 cup + 1 1/4 tbsp Low-sodium salsa

1/4 can No-salt canned black beans

2 tbsp Pumpkin seeds

DIRECTIONS

  1. Cook the brown rice according to the directions here.

  2. Rinse all the produce. Rip the kale leaves off by hand into small, bite-sized chunks. Dice the stems. Steam the stems and the leaves for just a couple minutes, until lightly wilted.
  3. Heat the corn until room temperature. Dice the red pepper and mix it in with the corn. Season with salt and pepper to taste.
  4. Dice the green cabbage into small strips. Cut the avocado lengthwise around the pit. Twist to open. Cube the avocado.
  5. Drain and rinse the beans.
  6. Add the steamed kale to a serving bowl. Pile on the rice, beans, and veggies. Sprinkle pumpkin seeds and optional ingredients on top. Add salt and pepper to taste with a scoop of salsa. Enjoy!
 Recipe courtesy of Blue Zones

Week 3: coming 3/2

Week 4: coming 3/9

Week 5: coming 3/16

Week 6: coming 3/23

Week 7: coming 3/30

Holy Saturday: coming 3/30

We are a Blue Zone Parish

Two years ago, the Health Ministry began transitioning Saint Patrick Catholic Church in to a “Blue Zone Parish.” The recipe of the week feature during Lent was one of ways to move closer to being a Blue Zone Parish.  A Blue Zone Parish is a place where faith and wellness go hand in hand to assist each parishioner in becoming the whole person Christ intended them to be.

What exactly is a Blue Zone?

In 2005, National Geographic identified five places in the world where people live longer and healthier, without medications and disabilities.  Blue Zone map

These places became known as Blue Zones. Researchers have found that these people live a lifestyle that includes a healthful diet with daily exercise. They place an emphasis on family, purpose and religion.  It was also found that churchgoers lived longer than non-churchgoers.

Check out the full article on Blue Zones as it appeared in National Geographic.

Start Saint Patrick Catholic Church on the Blue Zone Journey

Visit the Health Ministry  to learn more about the Blue Zone journey for Saint Patrick Catholic Church.

I want to help with the transition to a Blue Zone Parish!

Garry FitzGerald, Health Ministry Leader

253-383-2783

health@saintpats.org