The ladies in my Thursday Morning book group have asked for healing Mass at the Cathedral of the Immaculate conception in Portland- Glory to God! Thank-you Our lady
Here is a copy of an email sent to me:
"Hi Tina,
This is a message concerning my most resent prayer request for Justin. Inge and Sigi were the first to respond to my initial request for Justin. They are powerful prayer warriors and have a healing ministry. They were both children during Hitler's rule and escaped Eastern Europe while Stalin was in power...
Lisa"
"Thanks for the update. We have been praying for Justin, and we will continue to pray. This is a real job for the Lord, He alone can solve this mystery, He alone has a plan, and He hears our prayers. Let's be forceful and committed in our prayers for Justin. Inge and Sigi"
So many people to thank- I get over whelmed! My family, (I am one of six siblings), friends and co-workers, the Daughters of Isabella, the Knights, my parish....and strangers from around the U.S. and World...... your prayers are getting us through this.
GOD IS GOOD!
I AM SO THANKFUL!
~TINA~
+JMJ+ Pray for Justin
Recipes from a Monastery Kitchen
SISTERS OF THE COMMUNITY OF JESUS
Since the 1970’s, we have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at our mission house, Villa Via Sacra, in Barga, Italy. We believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of our call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led us on many culinary adventures, which we now gladly share with you!
WARM GOAT CHEESE SALAD
Our Gregorian Chant Retreat has just come to a close today, ending on a very positive and productive note, with a number of first timers wanting to return! Always a rewarding finale to any retreat.
In addition to the new faces in attendance were a number of new menus that brought many sincere compliments from the eaters. One of the new dishes was this warm autumn salad, featuring golden roasted butternut squash topped with smooth soft goat cheese.
SERVINGS4servingsCHANGE SERVING SIZEservings | COOK TIME15-20mins | PREP TIME10mins | READY IN25-30mins |
INGREDIENTS
- 10 oz. mixed greens
- 2 cups butternut squash cubed
- 1 cup pecans
- 2 Tbsp olive oil
- 1/4 cup brown sugar
- 1/2 cup dried cranberries
- 1/2 cup goat cheese crumbled
- 2 green onions sliced
- Dressing
- 3/4 cup oil
- 1/2 cup whole grain mustard
- 6 Tbsp maple syrup
- 4 tsp lemon juice
- salt and pepper to taste
INSTRUCTIONS
- In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
- Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
- Remove from oven and cool on pan.
- Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
- Drizzle with maple mustard vinaigrette.
BAKED CAULIFLOWER PIE (SFORMATO DI CAVOLFIORE)
With the holidays just around the corner, you might be looking for a new and unusual crowd-pleasing side dish to wow your guests. This is one of my favorite vegetable dishes, introduced to me by Tessa Kiros in her wonderful cookbook: Twelve: A Tuscan Cook Book. She introduces the readers to the twelve months of Tuscan cooking and seasonal ingredients. When I’ve served at our mission house in Tuscany, I would cook through this book and this recipe became one of our house favorites. As Tessa says, “pastry-less baked vegetable pies are very common and are made with various vegetables depending on the season, such as green beans, artichokes and spinach.” You can also use broccoli in place of cauliflower.
We just served this last night for the opening to our Gregorian Chant Retreat and received great compliments. This would make a lovely addition to your Thanksgiving table. If you want to make it gluten free, just substitute gluten free flour for all purpose flour in the the béchamel sauce.
SERVINGS6servingsCHANGE SERVING SIZEservings | COOK TIME30-40mins | PREP TIME20mins | READY IN55mins |
INGREDIENTS
- 1 medium cauliflower (about 1lb. 9oz.)
- 2 cups béchamel sauce
- 2 eggs lightly beaten
- 3/4 cup parmesan cheese freshly grated
- dash of nutmeg
- 1 Tbsp butter
- 2 Tbsp fine breadcrumbs
- Béchamel Sauce
- 4 Tbsp unsalted butter (1/2 stick)
- 1/4 cup shallot(s) minced (optional)
- 1/4 cup all-purpose flour
- 2 cups whole milk warm
- 1 bay leaf
- 1/8 tsp ground nutmeg
- 1/2 tsp kosher salt
INSTRUCTIONS
- Preheat oven to 350 degrees/ Wash the cauliflower and trim away the hard stem. Put it into a pot of boiling salted water and boil for about 10 min. or until it has softened.
- Meanwhile, make the béchamel sauce:
1) Melt butter in a small, heavy saucepan over medium heat until foaming. Add shallots (if using) and sauté 2 minutes. Do not let brown.
2) Reduce heat to low, add flour, and whisk until smooth and raw taste is cooked off, about 1 minute. Gradually whisk in milk. Add bay leaf and cook until just thickened, stirring often, about 10 minutes.
3) Stir in nutmeg and salt. Season with ground white pepper. Cool sauce slightly. Discard bay leaf before using. - Drain the cauliflower and chop it up finely or roughly puree it. Put into a bowl and mix in the eggs, 2 cups béchamel, parmesan cheese, a grating of fresh nutmeg, and salt and pepper to taste, adjusting if necessary. Mix well with wooden spoon.
- Butter an oven dish or loaf pan and sprinkle with half of the breadcrumbs to line the pan, shaking away the excess (use gluten free breadcrumbs if making gluten free). Pour in the mixture and sprinkle the surface with the remaining breadcrumbs.
- Bake for 30-40 min. in the hot oven, until the top is golden and slightly crusty. Serve warm.