liturgical cuisine

  • Pan Con Chicharron | St. Turibius of Mogrovejo

    Season pork belly (cut however way you want — cubes, slices, big chunks) with salt, pepper, a teeny bit of vinegar, and garlic powder. Bake/roast in 375F degree oven, turning frequently and discarding fat rendered (or save it for another… Continue reading

    Pan Con Chicharron | St. Turibius of Mogrovejo

  • Chinese Egg and Tomato Stir-Fry Over Rice

    CHINESE EGG AND TOMATO STIR-FRY OVER RICE Ingredients according to the size of your family. Whisk eggs with salt and pepper. Pour into hot skillet filmed with oil and cook quickly, folding gently several times, until half-cooked. Remove to platter.… Continue reading

    Chinese Egg and Tomato Stir-Fry Over Rice

  • Sweet Potato Soup

    SWEET POTATO SOUP sweet potatoes + celery + onions + broth (your pick, i used beef) + tarragon + bay leaves + salt and pepper. cook together in a pot until tender then puree in blender. add a bit of… Continue reading

    Sweet Potato Soup

  • Ginisang Sardinas (Sauteed Sardines)

    GINISANG SARDINAS (Sauteed Sardines) Though this dish usually starts out with the “holy trinity” of garlic-onions-tomatoes, I prefer to start it with just the onions — A LOT OF ONIONS — sauteed in olive oil until lightly caramelized. Then I… Continue reading

    Ginisang Sardinas (Sauteed Sardines)

  • Black Bean and/or Beef Soft Tacos

    BLACK BEAN AND/OR BEEF SOFT TACOS I’m only giving a recipe for the seasoning as everything else is store-bought. 3 tablespoons cornmeal (omit if staying away from corn) 3 tablespoons chili powder 1 tablespoon onion powder (or 2 tablespoons dried… Continue reading

    Black Bean and/or Beef Soft Tacos

  • “Injera” Crepes

    “INJERA” CREPES In a large bowl, combine 1 teaspoon instant or active dry yeast 1/2 cup teff flour 1 cup whole wheat flour (or if wanting gluten-free, King Arthur’s Measure for Measure) 1/2 teaspoon sea salt 2 cups water Stir… Continue reading

    “Injera” Crepes

  • Tom Kha Gai

    Start out with coconut milk — canned or boxed — put in large saucepan or pot, medium heat. Amount of coconut milk will depend on how much chicken or vegetables you want to cook. You don’t need to have the… Continue reading

  • Dairy-Free Quarter-Whole Wheat Bread

    DAIRY-FREE QUARTER-WHOLE-WHEAT BREAD Combine 4 cups warm water a can of coconut milk + enough water to measure 2 cups (can also use other types of milk or “milk” — you do want some richness to this to produce a… Continue reading

    Dairy-Free Quarter-Whole Wheat Bread

  • Churros con Chocolate

    For the churros: In a saucepan, bring to a boil 1 cup water, couple large pinches of salt, 1/4 cup butter (or 2 tablespoons oil), and 1-2 tablespoons sugar (optional). Stir in one cup of flour and remove from heat.… Continue reading

    Churros con Chocolate

  • Lakror: An Albanian Meat Pie

    Gezuar vitin e ri 2006!! Albanian cuisine is typical of the Balkans, and similar to other Mediterranean cuisines. Albania was under Turkish subjugation for almost 500 years, so their cuisine shows a lot of Turkish influence. Because of proximity, however,… Continue reading

    Lakror: An Albanian Meat Pie