May: Flowers, Birds, Dances: Recipe

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I found the most delicious curry chicken salad at The Fresh Market. Unfortunately, The Fresh Market isn’t convenient for me to get to as often as I’d like, so I deconstructed the salad, and devised my own recipe. I share it with you here:

Curry Chicken Salad
Ingredients:

1 cup Mayo

1 TB + 1 tsp. Sweet Curry Powder

Scallions, 1-2 stalks

1 small box Golden Raisins, about 1/4cup

2 TB Mango Chutney

2 1/2tsp. Chopped Pecans

Fresh ground pepper (I did five turns with a pepper mill)

Chicken, cooked, cut into cubes (in the picture that goes with this, the chicken is cut much smaller than I would have liked) – about 2 cups is what I used; with cubed it may come out to more if you’re actually measuring it.

Water chestnuts, drained – about 1/8-1/4cup (I just grabbed a handful and diced them)
Mix 1 cup of Mayonnaise and 1 TB + 1 tsp. Sweet Curry Powder and set aside.

Most of the rest is to taste.

Cut up chicken and put into a separate bowl.

Add diced scallions, chopped water chestnuts, a handful of golden raisins, 2 TB of mango chutney, about 1 tsp. of pepper (put in however much you like for your own tastes), 2 1/2tsp. pecans.

Mix with a fork.

Add in the mayo mixture and mix again, then add more until you have the desired consistency. If it’s too wet, add more chicken or solids like the scallions and water chestnuts, etc. If it’s too dry, add more of the mayo mixture (you should have a little left over.)

April: Quiet, Rebirth, Reassment: Recipes

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The beginning of April saw Passover fill that first week. Passover is the Jewish holiday commmemorating the Jews escape from slavery in Egypt. Part of the observation is forgoing all bread in favor of unleavened bread: matzo. When it came time to run, there wasn’t time to bake the bread, and so they took it as it was.

With kids being picky eaters, it can be difficult to suddenly simply remove a staple from their diets such as bread. It’s not just bread. It’s cereal, oatmeal, muffins, bagels, and I could spend hours listing all the ways they claim that I’m torturing them.

This year we tried two new recipes. Continue reading

Reflections on Living an Interfaith Life

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​​We’re more than halfway through Passover, and everyone is tired of matzo. Can’t we have pizza for dinner? Dinner rolls with our chicken? Pasta? Pleeeeeease. 

We have always been an interfaith family. We didn’t attend religious services but we observed and celebrated all of the major holidays of both Catholicism and Judaism. That was how I was raised Jewish – following the traditions, participating in the observances, eating the holiday food. We’ve always had a Christmas tree in my married life. We are so blended that when I converted to Catholicism, my daughter assumed that my husband was the Jewish one since we’re both faiths and I was Catholic.

People blend their interfaith families in a myriad of ways. For me, I try to find a way to blend without overshadowing or ignoring either. I also don’t usually like to combine them. For example, I don’t like Jewish related ornaments on Christmas trees. I think that keeping the holiday traditions distinctive is better for our kids to appreciate both equally. We still celebrate Chanukah on Christmas if it falls that way. We will light the Chanukah candles and decorate the tree on the same day if timing demands it.

If we were spending Easter with my mother-in-law, I would not object to the kids eating bread or her special Peeps bunny cake. They deserved their special time with their grandmother during her special holiday.

I dread looking at the calendar to see when Rosh Hashanah and Yom Kippur fall because my son’s birthday is in October and there’s a chance I will have to choose between fasting and praying and celebrating my son’s birthday. (My son wins every time. One thing about both the Jewish and Catholic faiths is that family is a priority.)

This year, Passover began right in the middle of the Triduum. From Holy Thursday through Easter, I spend about 11 and a half  hours at church between the prayer services, parish dinner, masses, and the Easter Vigil. It is exhausting, but I love it. Right before that, my son was in the hospital, and our oven wasn’t working.

I did not even mention Passover until after Easter dinner*. Yes, we missed the first three nights, but Monday morning, bright and early, we were a bread free house. I realize it’s not kosher, but it’s kosher style, and they still get the dietary restrictions as well as the stories and the celebration of freedom from Egyptian slavery. They also love latkes, which I make more during the abundance of potatoes for Passover than for Chanukah. This year I made fried chicken tenders using crushed matzo in place of the bread crumbs. I had never done that before and it was well received. I believe we have a new tradition.

After the huge windstorm we had yesterday, we’ve had no power since about 12:30am, and won’t be getting it back until later tonight, or so I’m told. That means we will probably need to eat out, which means I probably won’t restrict their food choices. I can always make the matzo lasagna tomorrow night. Obviously, grocery shopping is also postponed.

The most important aspect of sharing a house with multiple religions is respect. Our two faiths are equal in importance and in worth. They are valued with the same respect and reverence. My time at church is important to me, and my family understands and accepts that. My time making latkes is also valuable and important to me.

We light Yartzeit candles for my parents and now for my mother-in-law, who wasn’t Jewish. I know she wouldn’t mind. We also have mass said for her.

I would love to hear from any readers who juggle this very issue of interfaith or multi-faith within your families. I think we do a good job, but it’s good to give acknowledgment to others who are doing a good job as well as getting ideas on other things we can do differently or better.

I hope your Easter is a blessed one and Chag Sameach for your Passover.

What other holidays do you celebrate (they don’t necessarily have to be at this time of the year)?

[*My husband jiggled the heating element for the oven, and so we were able to have turkey dinner for Easter.]

March: Blustery, Green, Wet: Recipe

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One of my favorite comfort foods, and perfect for the cold, unpredictable days of March is Sherpherd’s Pie. I have always called it Shepherd’s Pie as has my mother-in-law who is actually from Ireland, but alas over the years I have been informed (many times) that what I make is not Shepherd’s Pie. The last time, in fact, was when I was in Northern Ireland and our cousin, Christine, made this for us one night for tea. Shepherd’s Pie is made from mutton, or sheep. What I make, and what she made for us is better known as Cottage Pie, which is basically the same thing except substituting beef in the place of mutton.

I used to make this with ground beef, but after seeing my mother-in-law in the kitchen, I began to use leftover roast beef, which is traditionally how it is made.

It is a great leftover dish, both made from leftovers and to eat as a leftover, but I’ve yet to have it last more than a meal and a half.

The ingredients I use are:

Leftover roast beef, cut into small chunks or diced. Uniformity is not necessary.

Leftover gravy, 2 TB Worcestershire sauce, 1/4 cup HP sauce (found in the international aisle of your supermarket) or you can use ketchup.

Leftover sliced carrots, peas, anything really. If you have no leftover vegetables, use half a bag of frozen peas and carrots.

Mashed potatoes.

Cover with cheddar cheese and sprinkle with bread crumbs, although the bread crumbs are optional.

Bake for 45 minutes at 350.

Scoop and eat. It goes well with dinner rolls, Yorkshire pudding, salad.

It is delicious and filling.

January: New Year, New Beginnings: Recipe

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This past holiday season I went through all of those pinned posts, saved Tasty videos on Facebook, and thought that I would try one or three new recipes out. As it turned out, between Thanksgiving and New Year’s, I tried out eight new recipes, some from the internet (Facebook and Pinterest) and a couple that I created on my own. Others I combined elements from more than one source.
If I do say so myself, they were phenomenal! I would make almost all of them again.

Even though the New Year’s parties are over, some of us are still eating appetizers for dinner, and the Super Bowl is not that far off. I thought I’d share this first experiment that my family absolutely loved!

I got the idea from a Tasty video for stuffed meatballs as well as my love for Cornish pasties that I developed a taste for on my first trip to England.

I let an 8oz. block of cream cheese soften. (I actually didn’t use a full block; this one had been started but it was mostly all there)

I then added in 1/2 a bag of frozen chopped spinach, 1/2 teaspoon (or your preference) of garlic powder, and 1/4 cup of cheddar cheese (again, use your preferred cheese).

Mix well.

I then took a box of Pillsbury pie crusts and rolled them out one at a time. I used a 1 cup measuring cup to cut the dough into circles, then balled the dough and did it all over again until there was no dough left, only a pile of circles.

I placed a small spoonful of the spinach mixture in each circle, covered it with another circle, pressed it closed with a fork, and brushed them with an egg wash. (Another option is to put less mixture and fold the circle over into a halfmoon shape, sealing and brushing it in the same way. This will give you twice as many hand pies if you’re serving several small items).

Bake at 350° for 10 minutes or until a golden color.

My family couldn’t get enough of them.
Ingredient List

1 box Pillsbury (or preferred brand) pie crusts

1 8oz. brick of cream cheese (I use Philadelphia brand)

1/2 bag of frozen chopped spinach

1/2 tsp. garlic powder

1/4 cup cheddar (or preferred) cheese

1 egg (for egg wash)

Follow the directions as outlined above.