Friday food

Story and photos by Darlene J.M. Dela Cruz
Hawaii Catholic Herald

For the past 16 years, the Hawaii Catholic Herald has hosted an annual “Lenten Luncheon,” gathering diocesan staffers to share meatless recipes right before Ash Wednesday. The event not only provides eager office cooks a chance to savor fare for Lent’s meat-free Fridays, but is as well an opportunity for friends and co-workers to sit down at table as one ohana.

This year, the Lenten Luncheon centered on that spirit of family and solidarity. Diocesan staffers brought to the simple potluck a variety of recipes, from classic comfort foods to ethnic favorites. All of these dishes were made with heaping tablespoons of love and care.

Staffers were also encouraged to consider preparing recipes from countries served by Catholic Relief Services’ annual Lenten Rice Bowl campaign. In this small way, the diocesan ohana honored a special connection with the families around the globe that benefit from our Lenten alms and prayers.

Enjoy.

Staff Recipes

Salmon Dip

Contributed by Deacon Keith Cabiles, Office of the Chancellor and Diocesan Archives

• 2 packages cream cheese, softened
• 2 7.5-ounce cans red salmon, bones and skin removed
• 1/2 cup sour cream
• 1 medium garlic clove, grated on a microplane
• Grated zest from 1 medium lemon
• Juice from 1 medium lemon
• 1/2 cup fresh dill, chopped
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper to taste
• Optional additions:
• Capers, drained and chopped
• Red onion, finely chopped

Combine all ingredients in a large bowl, and stir dip together with a wooden mixing spoon.

Fancy Egg Salad

Contributed by Lindbergh Marzo, Office of Stewardship and Development

• 12 hard boiled eggs
• 2/3 cup mayonnaise
• Salt and pepper to taste
• 1 tablespoon Dijon mustard
• Freshly grated Parmigiano Reggiano cheese
• 1/2 teaspoon curry powder

For best consistency, shred the hard boiled eggs using a box grater. Add mayonnaise, mustard, salt and pepper. Mix evenly. Serve a mound of egg salad on a flat, decorative platter. Top with grated cheese, and dust with curry powder. Serve with Waverly crackers.

Greek Panzanella Salad

Contributed by Kristin Leandro, Diocesan Safe Environment director

• 1 small French bread or boule, cut into 1-inch cubes
• 3 tablespoons olive oil (for sautéing bread cubes)
• 1 cucumber, unpeeled, seeded and sliced into 1/4-inch pieces
• 1 red bell pepper, diced in large pieces
• 1 yellow bell pepper, diced in large pieces
• 1 pint cherry or grape tomatoes, cut into halves
• 1/2 red onion, sliced
• 1/2 pound feta cheese, cut into 1/2-inch cubes
• 1/2 cup pitted Kalamata olives
• Salt to taste

Vinaigrette:

• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon ground black pepper

Sauté bread cubes in a large pan with 3 tablespoons olive oil and season with salt. Cook until lightly browned, tossing frequently. Mix cucumber, bell peppers, tomatoes and onion in a large bowl. Make the vinaigrette by whisking in a separate bowl the garlic, oregano, mustard, vinegar and pepper. Season dressing with salt to taste. Slowly pour into the dressing 1/2 cup of olive oil and whisk all ingredients together. Pour the vinaigrette over the vegetables and toss. Mix in the feta cheese, olives and bread cubes. Set aside for 30 minutes to let salad marinate, then serve at room temperature.

Filipino Garlic Fried Rice and Eggs

Contributed by Darlene J.M. Dela Cruz, Hawaii Catholic Herald

• 4 cups cooked white rice
• 8 cloves garlic, minced
• 1/2 cup vegetable oil
• 3 eggs
• Salt and pepper to taste
• Chopped green onions (optional for garnish)

Heat 1/4 cup vegetable oil in a large skillet. Sauté garlic over medium heat until it starts to turn light golden brown. Add rice, season with salt and pepper, and stir fry until garlic and rice mixture is evenly distributed and warmed through. If “crispy” rice is desired, stir fry until rice turns light golden color. Remove rice from skillet and set aside in a bowl. Return skillet to the stove and heat the remaining vegetable oil. Cook eggs in your own preferred method – over-easy, sunny-side up, scrambled or omelet style. Place cooked eggs over garlic fried rice, and garnish with green onions if desired.

Meatless Pinakbet

Contributed by Margie Sison, Diocesan Business Office

• 1 tablespoon ginger, minced
• 1 onion, chopped
• 3 garlic cloves, crushed
• 3 large tomatoes, sliced
• 3 tablespoons olive oil or vegetable oil
• 2 tablespoons patis (Filipino fish sauce) or 3 tablespoons bagoong (Filipino fish paste)
• 1 cup water
• 1/4 pound squash, chopped into 2×1-inch cubes
• 2 medium-sized bitter melon, chopped
• 10 pieces okra
• 1 bunch string beans, cut into 3-inch pieces
• 2 large eggplants, sliced
• Salt and pepper to taste
• 1 pound shrimp, shelled and deveined (optional)

Heat cooking oil in a large saucepan. Sauté the ginger, onion, garlic and tomatoes. Stir in the patis or bagoong and cook for 2 minutes. Pour water into the pan and bring to a boil, then simmer for 10 to 15 minutes. Add in the squash and cook for 5 to 7 minutes or until squash becomes soft. Mix in the remaining vegetables and shrimp. Simmer for 5 minutes or until all the vegetables are cooked.

Macaroni and Cheese

Contributed by Iwie Tamashiro, Office for Social Ministry

• 1 pound elbow macaroni
• 5 tablespoons unsalted butter
• 4 cups milk
• 1/2 medium-sized onion, peeled
• 1 clove
• 4 cloves garlic
• 1 bay leaf
• 1 pinch thyme
• 1 teaspoon dry mustard
• 2 tablespoons all-purpose flour
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• Soft cheese to garnish (cream cheese or goat cheese recommended)
• Salt and pepper to taste

Preheat oven to 350 degrees. Boil salted water in a large pot to cook macaroni until done. Drain and toss with 2 tablespoons of butter, then set aside. Coat a large baking dish with 1 tablespoon of butter and set aside. Put the milk into a saucepan. Press the clove into the onion, and add to milk along with garlic, bay leaf, thyme and mustard. Warm over medium heat until the milk starts to steam, about 10 minutes.

In a large pot over medium heat, add 2 to 3 tablespoons butter and the flour. Create a “roux” by stirring for 2 to 3 minutes, ensuring the flour and butter do not burn. Strain the infused milk and slowly add to the roux, whisking constantly to avoid lumps. Cook for 5 minutes, stirring often until the sauce thickens. Season with garlic salt. Remove from the heat, and add half of the parmesan cheese and 1 3/4 cups of the grated cheddar. Stir until melted and smooth. Season cheese sauce with salt and pepper to taste.

Pour the cheese mixture and macaroni into the prepared baking dish, and sprinkle on top the remaining cheddar and parmesan cheeses. Add dollops of soft cheese (cream cheese or goat cheese tastes great!). Bake uncovered for 25 minutes until golden.

Baked Breaded Calamari Pasta

Contributed by Father William Shannon, Diocesan director of seminarians

• 1 package pasta
• 1 bag frozen breaded calamari
• 1 can or jar roasted sweet red peppers, sliced (or you can roast and slice your own fresh peppers)
• Capers, to taste
• Montreal steak seasoning
• Olive oil

Bake one bag of frozen breaded calamari according to package directions. Cook your preferred pasta per package directions as well. Drain pasta and toss with olive oil, peppers, capers and Montreal steak seasoning. Mix calamari with the pasta. This dish tastes best if you serve it immediately after cooking.

Halibut Cheeks with Lemon Butter

Contributed by Donna Aquino, Hawaii Catholic Herald

• 1-2 pounds halibut cheeks
• Garlic powder
• Sea salt
• Parsley flakes
• Ground black pepper
• Lemon juice
• Butter

Rinse and pat dry the halibut cheeks, then place in a baking pan. Top each piece of fish with a pat of butter. Drizzle a light amount of lemon juice over the fish and season with garlic powder, sea salt, parsley and pepper to taste. Cover baking pan with foil, sealing tightly. Bake at 380 degrees for 12-15 minutes.

CRS Rice Bowl Recipes

Vary amin’anana (Greens with Rice)

From CRS staff in Madagascar

Prepared by Mary Duddy, Moderator of the Diocesan Tribunal

• 2 tablespoons fair trade olive oil
• 1 small onion, diced
• 1 medium tomato, diced
• 1 clove garlic
• 1 teaspoon fresh ginger, minced
• 3 cups packed collard greens or kale
• 1 cup rice
• 2 cups water
• Salt and pepper to taste

Heat oil in a medium-sized pot. Add onion, tomato, garlic and ginger, and sauté until just tender. Add collard greens or kale, and stir 1 minute. Add rice, water, salt and pepper. Bring to a boil. Cover and cook on medium heat for 25 minutes or until water is absorbed. Serves 4 or 5 people.

Cheese Empanadas with Beans

From CRS staff in Colombia

Prepared by Patrick Downes, Hawaii Catholic Herald

Empanadas:

• 2 cups flour
• 2 tablespoons vegetable shortening
• 1 teaspoon baking powder
• 1 cup cold water mixed with 1 teaspoon salt
• 12 ounces queso fresco or farmer’s cheese, shredded
• 4 tablespoons fair trade olive oil

Beans:

• 2 16-ounce cans kidney beans, drained
• 1 onion, diced
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• Cilantro (for garnish)

Empanadas: Mix the flour, shortening, baking powder and salted water in a medium-sized bowl. Knead until combined. On a floured surface, form dough into a roll. Cut into 6 to 8 equal pieces. Flatten each piece into a circle about 5 inches in diameter. Place about a tablespoon of cheese on one half of the circle and fold the other half of the dough over the cheese, making sure to seal the cheese inside.

Add oil to a large pan and heat until very hot. Place one empanada in the pan. Once the bottom is browned, turn over to cook the other side. Remove from pan and place on a paper towel to absorb the extra oil. Repeat with the other pieces of dough. Recipe makes 6 to 8 empanadas.

Beans: In a separate pan, sauté the onion and bell pepper with oil. Add the beans and cumin until warm. Garnish with cilantro.

For more CRS Rice Bowl recipes, visit http://www.crsricebowl.org/recipe