Maxim 87 St. Bernadette Prayer Group October 15, 2018

Here is the wonderful  handout on Maxim 87 prepared by Natalie for our October prayer meeting at St. Bernadette Convent. Thanks Natalie for putting your time and much thought in preparing this excellent handout.

Dance in the Dark

Embrace the black space
with gladness. Wait with hope the
message it would bring.

Glorified Aldi's Cream Puffs

One of my favorite desserts that my former high school classmate from St. James Academy, Malabon Philippines, Josie Almassy, served to us, Lita, Lulu and myself, during our visit at her fabulous mansion/museum house in Dixon, Illinois, was the Cream Puffs from Aldi.

I developed a craving for them and when I arrived in Pittsburgh I bought some.  They come frozen, as shown below, and can be eaten unthawed or thawed. My granddaughter, Maddie, fell in love with this treat and we both ate them frozen.  When I learned they can be eaten thawed, I decided to look for ways to glorify it.

Here are pictures from our visit at the Almassys in Dixon, Illinois. Thanks Josie and Imre for your hospitality.

I got the idea of glorifying the cream puffs from the ones served at the Mad Hatters Tea event at the Flowers in the Attic Restaurant at Penn Hills, PA. See photos below. You will find it is easy to embellish the cream puffs with the help of readily available items in your pantry.

Easy peasy and elegant. They would not know you had help from your friends, Aldi and your pantry.

Coconut Frosted Cream Puffs

• 1\2 cup powdered  sugar
• 3  tsp milk
• 1 cup shredded coconut

Mix the first two ingredients. Dip the whole cream puff in the mixture and roll in the coconut.

Chocolate Covered Cream Puffs

• Bottled chocolate fudge
• Sprinkles

Dip  top of cream puff in bottled chocolate fudge and then add the sprinkles on top.

One Fine Day

Happiness is something you do not seek at times. It just comes along the way. Yesterday was one of those days. I was happy and it came as a delightful surprise. Nothing spectacular or epic occurred  It was just one fine day.

For the first time I enjoyed being back teaching again at a place I retired from for an emergency semestral long assignment. I was joking with my students during the prelab lecture and during the lab. It was a so called dry lab wherein no chemicals were used. Instead students were connecting sticks and colored balls to make three dimensional models of molecules .This process is supposed to help them tackle the difficult topic of stereochemistry, an important part of organic chemistry. It helps them visualize the molecules instead of just seeing their two dimensional structures on paper.

The day before, I spent hours reviewing the concepts, reading the manual and viewing excellent Youtube videos on the topic. I felt confident and well prepared going into my class. This particular lab activity was less hectic than a wet lab where students are abuzz with preparing set ups made of glass and handling chemicals. In this dry lab no unpredictable things could happen like spilled reagents, glass wares breaking and equipment not working. I did not have to deal with students ' questions of why things are not working as expected either. Questions were also asked in this wet lab or model building exercise which were challenging but predictable and I was well prepared to answer them.

Yesterday I finally was able to enjoy a leisurely lunch at one of the school cafeterias. The lab finished an hour early. My friend, the dean of the Natural Sciences and Mathematics Division, suddenly popped beside me at my table.  At the next table, I engaged a couple of nursing faculty members for a chat. The vegan dishes I had and the pork loin entree were delicious. Everything was coming up roses for me food wise too.

When I walked from the cafeteria to my office and into the building corridors, happy memories started coming back including the giddy feeling that came with it. Have I finally adjusted to getting back to work after three years of being retired or was it because the glands in my body were spewing endorphins all over my brain and were just making me see everything rosy pink?

No matter what the reasons were, it was one fine day to cherish. Perhaps happiness cannot be figured out as some chemical equation or formula. It should, if it comes, just be enjoyed to the fullest until another one comes along the way.

Happy Meal

Four chicken nuggets,
french fries. Ate them all. Drank his
juice. Then more fries please.

Receive Like Your Breath

The mystery of
God. Contemplate and allow
in, the unknowing.

Note:

Inspired by Richard Rohr's Daily Meditation for today.

Vegan Air Fried Mushroom Eggplant Empanada

One of the highlights of my trip to New York with my daughter, Wendy, after Labor Day, was eating at the kiosks that line up Broadway. Nuchas, which specializes in artisan hand held foods, was one of them. It peddles empanadas including the delicious Vegan Curry Shitake Mushroom Empanada in Turmeric Pastry.

This recipe in this blog post is based on the ingredients enumerated in the Nuchas menu for their vegan shitake empanada. I guessed the amounts of the ingredients and how they were prepared.

The filling came together easily and was pretty close to how the ones from Nuchas tasted. The pastry dough is another story. I used the recipe from this website. However I did not use almond meal given in the recipe and that was the cause of my difficulty kneading the dough. Almond meal has its natural oil which helps in the texture of the dough to be pliable. In any case I was able to handle the dough using all purpose flour by using more water.  It did not give a  pastry with some crunch to it but still was delicious.

Vegan Air Fried Mushroom Eggplant Empanada

Inspired by New York City Nuchas' Vegan Curry Shitake Mushroom Empanada

• 1\2 cup vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 8 oz cremini mushrooms, chopped
• 1\2 medium eggplant, microwaved (note 1) and chopped
• 1 zucchini, cut into small cubes
• 2 potatoes, microwaved (see note 2), peeled and cubed
• 1 red pepper, chopped
• 1\2 cup coconut milk
• 1 tsp cumin powder
• 1\2 tsp coriander powder
• 1\8 tsp red pepper flakes
• 1 tbsp soy sauce
• Salt and black pepper to taste

Add the onion and garlic in the broth and allow the broth to boil at medium heat till the onion and garlic are cooked. 

Add the mushroom and eggplant to the mixture and cook in the broth till the mushroom pieces are cooked. 

Add the rest of the ingredients and heat the mixture till the zucchini is barely cooked and still crunchy and the spices are blended.

Cool and spoon into prepared vegan pastry dough, recipe shown below.

Notes:

1. Slice the eggplant lengthwise and place the pieces on a paper towel and cover them with another paper towel. Microwave on high for three minutes.

2. Make three shallow slits on both sides of the potato and microwave at high setting for 2-3 minutes  for each potato or 4-6 minutes for two.

Vegan Three Ingredient Pastry Dough

Adapted from this website

• 1 1\2 cup all purpose flour (original recipe used almond meal)
• 1\3 cup cornstarch
• 2 tbsp flax meal in 6 tbsp water (allow to bloom for 8-10 minutes)
• 1\4 tsp salt
• 1 to 1 1\2 cup water or as needed (might need less with almond meal because it has its natural oil)

Mix flour, cornstarch, flax meal in water and salt in a bowl. Add water as needed till the dough can be kneaded and stretched. 

Form into a cylinder and cut into 12 discs. 

Assembly of the empanada

Roll each pastry dough disc into a circle. Place about  1 tablespoon of the filling on one half of the circle and fold the other half over. Crimp the edges.

Air fry the empanadas in the air fry basket in batches at 390 degrees Fahrenheit for 8 minutes.

Slow Cooker Chicken Chili with Homemade Green Enchilada Sauce

This is a dump it and forget it Slow Cooker recipe. An easy comforting soup for this fall weather. Spicy and hearty.

Slow Cooker Chicken Chili with Homemade Green Enchilada Sauce

• 1 onion, chopped
• 4 garlic cloves, minced
• 1 1\2 lb green tomatoes, chopped coarsely
• 1 tbsp jalapeno from bottle, chopped
• 1\2 bunch cilantro, chopped
• 1 whole boneless and skinless chicken breast, about a pound
• 1/2 tsp cumin
• 1\2 tsp salt or to taste
• 1\4 tsp black pepper
• 1 - 14 oz can white beans or any beans, drained
• 4 cups chicken or vegetable broth
• Cilantro and sliced green onions for toppings

Place all the ingredients in a crock pot and cook for three hours at high setting or six hours at low setting. I cooked mine in an Aroma Brand rice cooker/slow cooker for two hours at slow cooker setting. 

At the end of cooking, take out the chicken breast and shred or chop coarsely and return the pieces back to the crock pot.

Serve topped with cilantro and sliced green onions.

Vegan Air Fried Green Tomatoes

Crrrunchy! Delllicious! OMG goodness. Should I add healthy.  Oil free, dairy free. I am singing my song of praise for these air fried green tomatoes.

After several attempts creating a batter for the green tomatoes from our garden, I finally found one that made my day.. My picky taster, my husband, who is the obsessive grower of these tomatoes gave these air fried green tomatoes two thumbs up. He loved it especially with the sauce.

After researching the internet, I found a site which suggested using cornstarch instead of flour to help absorb the moisture from the tomatoes. I think this is the key to the success of this batch I made in terms of texture and taste. I had coated the tomatoes before with cornmeal but found the taste too strong.

I added the spices directly into the cornstarch. I found that cumin was needed which I added but it is just my personal preference. You can add whatever spice or herbs you want. I used plain almond milk instead of vegan egg substitutes like flax seed or chia seeds in water. Almond or any non dairy milk is convenient and does not give a pasty result while doing a good job in making the Panko crumbs adhere to the tomatoes. Btw you can check this same site for a more decadent alternative to Panko crumbs, potato chips!

I am falling in love with my air fryer, a gift from my friend, Seville during our mini reunion with our former office mates in the Philippines. Thanks Seville!

The very hospitable Seville at her huge kitchen, scene of  many memorable parties and reunions.

Nini and France, my two other former office mates in the Philippines, who came for the mini reunion this past August at Seville's place. Look at those delicious Maryland crabs being packed as our baon to take home with us.

 Vegan Air Fried Green Tomatoes

Inspired by this site.

• Green tomatoes
• Cornstarch
• Salt, pepper, garlic powder, onion powder, cumin
• Almond milk or any non dairy milk
• Panko crumbs

Cut your  green tomatoes into slices.

Into a small bowl, add the cornstarch. Add the salt, pepper, garlic powder, onion powder and cumin into the cornstarch and mix well.

Set a station with the seasoned cornstarch in one bowl, almond milk in another, and Panko crumbs in a third bowl.

Dip each tomato slice in the seasoned cornstarch shaking off any excess, then dip it in the almond milk. Again allow any excess milk to drip then dredge the tomato in the Panko crumbs patting them down to make the crumbs stick.

Place the tomatoes in the air fryer basket in single file.

Air fry at 400 degrees Fahrenheit for 8  minutes.

Serve with the sauce.

Sauce

• Vegan mayo or Vegenaise or your homemade vegan mayo
• Sriracha to taste

Mix the ingredients.

Slow Cooker Cauliflower Sausage Casserole

My son in law is into the ketogenic diet so I substituted cauliflower for the tater tots in this Pioneer Woman's casserole recipe. I had the original dish with the tater tots at the monthly senior luncheon at our church made by Dee and it was delicious.

I substituted plain 2% milk for the half and half among other things. I also used the slow cooker approach instead of baking the dish. I just dumped the ingredients and forgot them. I used my Crock Pot brand casserole slow cooker but any slow cooker will do. The result was not as pretty as the original and looked more like a hash because of the curdling of the milk and cheese but the casserole turned out to be delicious. It got two thumbs up not only from my son in law but also my picky taster, my husband. They were happy so was I.

Slow Cooker Cauliflower Sausage Casserole

• 1 head cauliflower, cut into small florets
• 1 onion, chopped
• 1 1\2 cup 2 % milk, note 1
• 1\4 tsp seasoned salt
• 1\4 tsp cayenne pepper
• 4 large eggs
• 2 tbsp cornstarch
• Black pepper to taste
• 2 red or yellow or green pepper, diced finely  
• 1 lb Italian sausage, casing removed and cut into 1\2 inch pieces, note 2
• 8 pieces American cheese slices, note 3
• 1\2 lb Mexican blend cheese, note 4

Spray the bottom and sides of the slow cooker and place the cauliflower florets at the bottom, 

Mix well the next 8 ingredients in a bowl and pour into the cauliflower in the slow cooker.

Add the sausage.

Add the cheese slices on top.

Cook at high setting for 6 hours. I cooked mine in Crock Pot brand slow cooker casserole for six hours at high setting. I wanted the cauliflower to be soft not crunchy.

Notes:

1. You can use 1 cup half and half and 1\2 whole milk in combination for a richer casserole.

2. You can use spicy bulk breakfast sausage. They will be softer in texture.

3. You can use 2 cups cheddar cheese.

4. You can use 1\2 cup pepper jack cheese.

Easy Slow Cooker Chicken Cacciatore

I have a grandson, Luca, who loves to eat. One of his favorite food to relish at my house is anything made with chicken. He and his sister, Maddie, love the Chicken Satay I prepared for them and the wonderful experience stuck with him.

One day I asked my children who came for a celebration if they wanted chicken, namely the leftover from our dinner and guess who raised his hand oh so high, Luca. So cute and adorable. When they were going home he also pointed to the slow cooker which contained the chicken to her mother to remind her to take his favorite food home.

They were coming last night so I prepared this easy chicken dish for them especially for the chicken boy, Luca. I actually liked this dish and was surprised how good the ingredients came together: the wine, the marinara sauce, beef bouillon and the mushrooms. Note most of the ingredients came straight from the pantry. So easy.

Here are pictures of Luca with his family at a ducky race.

Easy Slow Cooker Chicken Cacciatore

• 2 lbs chicken breasts
• 1-24 oz jar marinara sauce
• 1 onion, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 beef bouillon cubes
• 2-10 oz bottle chopped mushrooms, one undrained the other drained
• 1\2 cup red wine
• black pepper to taste

Place all the ingredients in the  Slow Cooker and cook  at

high setting for 4 hours or for 8 hours at low. I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Serve over pasta, rice or mashed potatoes.

Nini’s Egg and Spam Salad

Filipinos love hard boiled eggs. We use them as toppings for our noodle dish or pancit or mix them with tomatoes as a side dish for fried dishes like pork chops or tuyo or dilis. I boil them with the meat sauce when I cook adobo or even when I cook rice which saves me time and afford me one less pot to wash or watch over.

We also bring hard boiled eggs with us when we have trips as a handy portable food or snack to eat on our way to our destination. We crack them open and eat them with salt and pepper. That was what I had in mind when I was to take my former office mates at the Philippine Atomic Energy Commission, Nini and France, who came for a visit last August, to Fallingwater. Somehow I used the hard boiled eggs instead to make egg salad. But not any egg salad. Nini added leftover spam or luncheon meat.

Filipinos also love canned foods especially stateside ones or those that come from the United States. When Filipinos who have immigrated to the United States come back to the Philippines to visit, they bring home canned corned beef, vienna sausage and spam or luncheon meat as pasalubong or gifts for their loved ones who cherish them as much as the chocolate candies they also usually receive.

Fried spam or luncheon meat is part of many Filipino breakfasts. I prepared this favorite that morning before our visit to Fallingwater. When we got lost going there I got hungry and France my co driver handed me a sandwich and it was pure bliss. It was egg salad with chopped leftover spam which Nini prepared! So good  I associate their wonderful visit with this now. Flood of good memories come back every time I eat this delicious salad.

Nini is not only talented but ultra resourceful. As I have mentioned, she turned an ordinary egg salad into a spectacular one with little pieces of leftover spam which surprise your tastebuds with its saltiness. Nini also showed this trait when we brought my casserole crockpot in its original box to Bethesda for our mini reunion at Seville's place. It was heavy and I did not have a carrier. Nini improvised an oversized tshirt I had to fit that purpose. Too bad I did not take a picture. She also has a knack for interior design. She just fluffs some pillows and arranges them a certain way and voila, the living room exudes a better ambience.

Nini had been the president of the North Carolina Charlottesville Filipino organization for more than thirty years and I am not surprised since she is very organized. She also speaks five languages including Spanish, her husband Manolo's  language. I love hearing  her say the Spanish word este when she starts to explain something.

Muchas gracias Nini and France for your visit. Here are some pictures of our memorable times together in Pittsburgh.

At the Primantis Brothers at the South Side.

Gateway  Clipper Historical Cruise.

Karaoke Session with the Masterworks Choir members at the Steel City Restaurant.

Fallingwater designed by Frank Lloyd Wright.

Breakfast at our house's deck.

Nini's Egg and Spam Salad

I converted this to a ketogenic one by replacing the bread with lettuce leaves.

• 4 hard boiled eggs, peeled and chopped
• 2 tbsp mayonnaise
• 1 tbsp chopped pickles, note 1
• 2 tbsp chopped spam, see note 2
• Black pepper to taste
• 1 tbsp chopped green onions (optional), note 3
• 1 tbsp chopped cilantro (optional), note 3
• 4 lettuce leaves, either Romaine, iceberg or bibb

Mix the ingredients except lettuce leaves in a small bowl.

Spoon the mixture into lettuce cups.

Enjoy.

  Notes:

1. Add stevia for sweetness or use sweet pickle relish if you are not in a ketogenic diet.

2. You can fry the spam first or microwave it and then cool and chop before adding to the mixture.

3. The green onions and cilantro were not in the salad prepared by Nini. They are optional and can be skipped. I just added them for more pizzazz.