A Cookbook for Connecting Faith and Food
As a food writer and cookbook author, I have spent my career understanding food and recipes from numerous cuisines, both here and throughout the world. As a Catholic convert, I finally made the connection between food and faith: the food God gave mankind assures survival. And writing the recently published book, Catholic Feast Days by Sophia Institute Press was a real lesson on how the liturgical days on the Catholic calendar are celebrated by Catholics worldwide.
The Catholic liturgical calendar includes 24 liturgical feast days plus the Easter season and Easter Sunday. These feast days generally include a Mass, special prayers, and a time for Catholics to honor their faith. A Catholic feast day is marked on the Catholic liturgical calendar as a time to commemorate a specific event in the life of Christ and the Blessed Mother and also to honor the sanctifying work of many of the Catholic saints.
In addition to those feast days, many Catholic saints are also honored by special recipes prepared on their own feast days. Over the centuries, nearly 10,000 saints have practiced their Catholic faith and universally spread the works of Christ. Saints’ feast days on the Catholic calendar may honor one or possibly two saints on that particular day. After much deliberation, I selected 25 saints whose incredible work of helping others is especially significant in our universe of trials and tribulations. And each saint I chose has a special recipe that has been dedicated to him for enjoyment on his/her feast day. For example, Saint Josémaria Escriva is remembered by a special dessert dish called crespillos that his mother prepared for him.
Researching the liturgical history of Catholicism was an amazing educational experience, for I dug deeply into the history and growth of the faith throughout the years of its inception. It was also surprising to learn how many rulers, kings, and emperors tortured catholics and tried hard to destroy Catholicism. But this is the one true faith God gave mankind, and it shall not be defeated or obliterated. God is in charge.
Fortunately, several friends helped test the recipes because that gave me the time to continue writing the text. Sadly, I did not get to sample or test many of the dishes prepared, but the recipe below is one I got to enjoy and had even created. And a friend recently told me she prepared the Palm Sunday dish for her family to enjoy on that special day.
Celebrating these feast days is a wonderful way to draw the faithful together to enjoy family and friends and to share in a special meal featuring a recipe that honors that day. Celebrating these feasts can also inspire Catholics worldwide to share their devotion to God and to honor these sanctified Catholic days.
Green Beans with Pistachios and Raisins
This recipe comes from the cookbook
It’s unclear just exactly what ancient Israelites ate, but according to this passage from Genesis 43:11, pistachios were a staple. Other favorite foods include raisins and apricots, which add a delightfully sweet touch to this side dish.
(Recipe credit: Alexandra Greeley)
Serves 6 to 8
1 ½ pounds green beans, washed and trimmed
2 tablespoons olive oil
1 tablespoon butter plus more for toasting the pistachios
3 cloves garlic, peeled and minced
¾ cup raisins for garnish
½ cup chopped dried apricots
½ cup peeled pistachios
Salt and freshly ground black pepper to taste
1 cup whole dried onion rings for garnish
½ cup chopped parsley for garnish
Directions:
Place the green beans in a 3-quart saucepan and cover with water. Bring the water to a boil over medium-high heat and blanch the green beans for about 5 minutes. Remove them from the heat, drain off the water, and dry them with a paper towel.
Heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and stir, continuing to cook until the garlic turns golden. Add the raisins, chopped dried apricots, and pistachios, and continue to cook until the nuts turn golden brown. Add the green beans, and stir well, cooking the mixture until the beans are softened. Season the mixture with salt and pepper to taste. Remove from skillet and place on a serving platter. Garnish with the onion rings and chopped parsley.
