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Holiday Recipe Contest Winners!

View the winning recipes in our 2015 contest. Thank you to all those who submitted recipes.

Recipe Substitutes

Use this chart to help make this holiday season healthier and happier.

Holiday Eating the Healthy Way

These tips from PersonalTrainerNetwork.com can help you celebrate holidays the healthy way!

It's Not Too Late! Spread Holiday Cheer Instead of the Flu Virus

Say Bah Humbug to the flu this holiday season with a free flu shot from the Christian Brothers Employee Benefit Trust (CBEBT).

Hand Washing vs.
Hand Sanitizing

Hand washing goes a long way during flu season.

Is Your New Year’s Resolution to Quit Smoking?

Try the Quit For Life Program!

 

Holiday Recipe Contest Winners!


Bill Nolan,
Society of the Little Flower, Darien, Illinois

"I work in Darien, Illinois for the Society of the Little Flower. I am the cook at the White House, where I make dinner for a community of Carmelite priests. The green bean casserole is a healthy take on the holiday classic, which included cans of Campbell's soup. This recipe was developed when I volunteered with a community group that produced meals for patients on chemotherapy. The white bean dip is a healthy holiday appetizer that is a favorite in our house. I don't know the origin, but it's full of fiber and goodness! The name you see on the recipes. nomorewhitebread and Nolan Hospitality, are the names of my food blog as well as my 'hobby.' Feel free to visit both at nomorewhitebread.com and nolan-hospitality.com."

Green Bean Casserole
Servings: 6 - 8

Ingredients
3 to 4 medium shallots, in their skins
Kosher salt
1 1/2 pounds fresh green beans, stemmed and halved crosswise
1 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced (about 4 cups)
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups mushroom, vegetable or chicken broth (see Cook's Note)
3 teaspoon fresh thyme leaves
Freshly ground black pepper
Vegetable cooking spray
1 cup fresh bread crumbs

Preheat the oven to 400 F degrees.
Place shallots (in their skins) on a small baking dish, roast until soft, about 30 minutes. When cool enough to handle skin, coarsely chop the shallots. Set aside.
Bring a medium-large saucepan of water to a boil over high heat. Add kosher salt, to taste. Add the green beans, and cook, uncovered, until crisp-tender and bright green, about 3 minutes. Drain the beans in a colander and rinse with cold water. Transfer the beans to a large bowl. In the same saucepan, heat the oil over medium heat. Add the mushrooms, season with 1 teaspoon salt, cook, stirring occasionally, until browned, about 7 minutes. Add the mushrooms to the beans.
Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring with a wooden spoon, until golden, about 2 minutes. Slowly whisk in the broth, increase the heat to high, and bring to a boil. Add the shallots, 1 teaspoon of the thyme, and remaining 1/2 teaspoon of salt. Reduce the heat to maintain a simmer and cook until thickened, stirring occasionally, about 5 minutes.
Pour the sauce over the vegetables and stir to combine evenly. Spray a 2-quart baking dish with vegetable cooking spray. Transfer the vegetable mixture to the pan.
Add the remaining 2 teaspoons of thyme to bread crumbs and scatter over the vegetables.

Bake uncovered until the sauce bubbles and the crumbs brown, about 20 minutes.

White Bean Dip
Servings: 4-6

Ingredients
1 can (15¬oz) cannellini beans, drained and rinsed
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 small clove garlic, minced
1 teaspoon fresh rosemary, chopped
Up to1/4 teaspoon red pepper flakes
2 tablespoon water
Salt and pepper, to taste

Combine all ingredients in a food processor and blend well. Serve with cut carrots, celery, pita bread or crackers.


Sister Susan Paweski, SP
Sister of Providence, St. Mary-of-the-Woods, Indiana

"I love salads and look for those that are a complete meal. This salad combines the best of several salad recipes and the best feature is that you can add more of any ingredient you wish. I am a Sister of Providence, St. Mary-of-the-Woods, Indiana. I am a fine arts teacher at St. Genevieve Catholic School in Chicago. I love to cook and host family and friends with good food and conversation. Bon appétite!"

Sister Sue’s Salad
Four hearty servings

Ingredients
2 garlic gloves
3 tablespoons Extra Virgin olive oil
1 tablespoons dark balsamic vinegar
4 cups mixed greens (I like a mesclun mix the best with leaf lettuce and radicchio. Don’t even think about iceberg.)
1/4 pound Feta cheese (use fresh feta if possible)
12 pitted Kalamatta olives
1/2 green pepper
3 slices red onion

2 teaspoons of tarragon and basil, pulverized; dice if fresh
Place garlic cloves in a small dish and smash and chop them. Add olive oil and dark balsamic vinegar to the garlic. Put to the side to marinate.

Prepare your greens and dry. (This is important since the oil will not adhere to wet lettuce.) Char the green pepper on the stove. A gas burner is best but can be done on an electric burner. The skin should be burned black. Remove the charred skin. Chop the green pepper and put it in the salad while it’s hot. Slice the onion very thin and add. Add remaining ingredients. Crumble the feta. (I don’t understand why feta is served sitting on top of the salad. You want it in the salad, not on it.) Add the tarragon and basil and toss the salad well. Take the oil and garlic and add about 1 tablespoon of dark balsamic vinegar. Add the dressing while mixing in the dark balsamic vinegar with a fork. Toss very well. Viola!


Susan Florian
Christian Brothers Services, Romeoville, Illinois

"This is a very old recipe of my grandmother’s. My mom still has the original paper with the recipe written in my grandmother’s handwriting. It makes us all feel good when we make it or when we are able to share it with others. Enjoy!"

Fruit Cobbler

Batter
1/4 cup sugar
3 large eggs
3 tablespoons melted butter
1/4 cup milk
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt

Top of Batter
2 cups fresh fruit
1 cup cold water
1 cup sugar

9” or 10” pan

Preheat oven to 350 F.
Beat eggs, add sugar and beat again. Add remaining batter ingredients and beat well. Pour batter into a 9" or 10" pan. Pour 2 cups of fresh berries or peaches over the top of batter. Pour 1 cup cold water over the fruit. Sprinkle 1 cup sugar over the top.

Bake for 1 hour. Serve warm with ice cream.


Edward H. Foran
De La Salle Hall, Lincroft, New Jersey

"At De La Salle, I am always looking for ways to cook healthy for the Brothers. I had some leftover butternut squash and came up with the butternut squash soup and salad."

Butternut Squash Soup
Servings: 6

Ingredients
2 tablespoons olive oil
2 1/2 cups chopped onions
4 garlic cloves, minced
2 1/2 pounds butternut squash, peeled, seeded, cut into 1inch pieces
5 1/2 cups vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel
Salt and pepper to taste

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 ½ cups broth; bring to a boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly. Working in small batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth, if desired. Simmer 3 minutes. Season with salt and pepper.


Carly Hagen
Boys Hope Girls Hope of Arizona, Phoenix, Arizona

"This salad's recipe is one I tweaked from a sushi restaurant I worked at to get me through college. I would make it in my dorm room, and it was what kept me going! Koni means crab in Japanese, despite not having actual crab in the recipe, it is enjoyed by crab lovers and non-crab lovers! This salad is the perfect combination of crunchy, creamy, spicy, sweet and refreshing. Even to those who are a bit squeamish about the fish eggs, this salad is a crowd-pleaser! I often serve it at large gatherings as a salad to stand out from the rest."

Carly’s Copycat Kani Salad
Servings: 12

Ingredients
5 cups cucumber, julienned
5 cups imitation crab sticks, julienned
1/2 cup panko bread crumbs
1 ounce package of tobiko (flying fish roe; comes in various colors)

Koni Sauce
3/4 cup Sriracha
2 cups mayonnaise
1/4 cup soy sauce
1/2 cup honey
2 teaspoon ground ginger
1 teaspoon garlic salt
(can be altered to taste; also a pre-packaged teriyaki sauce can be used in a pinch to replace all but the Sriracha and mayo)

Using a veggie peeler, peel four slivers down each cucumber. Slice in half and remove seeds. Julienne cucumbers and crab sticks, then chop into 1 inch pieces. Toss in bowl and set in fridge to cool. Combine ingredients for the sauce. Pour in sauce, majority of the panko and the tobiko. Stir until combined. Top with remaining panko for garnish. Serve cold and enjoy!


Veronica Revisky
"This recipe is an Eastern Europe traditional salad that I use for the holidays only.”

Cucumber Salad
Servings: 12

Ingredients
2 cucumbers
Up to 1/2 cup fresh dill chopped
3/4 cup Greek yogurt
1 teaspoon salt
1 teaspoon fresh pepper
1/2 thinly sliced Vidalia onion

Take seeds out of cucumbers and discard. Cut thinly, mix together with other ingredients in bowl, cover and refrigerate overnight.


Reverend David A. Fisher
Eparchy of Our Lady of Lebanon of Los Angeles, Los Angeles, California

"When I was a seminarian and later a priest in studies in Rome, my favorite dish was the signature pasta of Rome, which is Carbonara. So in the USA, I have developed my own recipe. Here I will give the recipe as an entree for four people."

Carbonara - signature pasta of Rome
Servings: 4

Ingredients
1/2 box of spaghetti or penne pasta
4 eggs
6 strips of bacon
Parmesan and Romano cheese
Salt and pepper to taste

Add 1/2 box of spaghetti or penne pasta in boiling water. Allow to boil until (al dente) around four to five minutes. In a bowl, scramble 4 eggs or the equivalent egg beaters. Fry 6 strips of bacon until crispy or microwave bacon until crispy. When bacon is ready, crumple or slice into small pieces. Add bacon, eggs and grated Parmesan and Romano cheese to the strained pasta and mix with spoons until eggs are scrambled in consistency on the hot pasta. Add salt and pepper to desired taste and it's ready.


Thank you to everyone who submitted recipes.