Lent 2013 Challenge Day 34: Inaugural Feast

Yesterday was the inauguration of Pope Francis, on the Feast of St. Joseph, which is my husband’s feast day as well. We usually have some sort of meat on St. Joseph’s Day, because traditionally in our diocese, the bishops lift the Lenten restrictions so we, especially our area’s large Italian community, can feast instead of fast. I had a moment of thinking we’d be justified in breaking the rules on this very special day and getting some actual steak. I mean, Pope Francis is from Argentina, the Land of Beef. What better way to celebrate, right? However, given that the man asked his countrypeople to stay home and give the money they would’ve spent on plane tickets to the poor, buying a steak didn’t really fit the spirit of the day.

So, vegetarian recipes from a country of cattle farmers? We made baked cheese empanadas to go with a slow cooker of pasta fagioli.

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Slow Cooker Pasta Fagioli (prep time: 10 minutes; cook time 4-8 hours)

1 small onion, finely diced
3 c chopped kale (I’ve seen recipes calling for swiss chard or baby spinach in place of the kale)
2 t olive oil
1/4 c red wine
1 28oz can crushed tomatoes
2 c vegetable stock
1 15oz can cannellini beans, drained
3/4 c small pasta (we used orzo, but ditalini is traditional)
1 generous tablespoon of minced garlic
1 tsp each of dried parsley, orgeano, basil and thyme leaves
1/4 t ground black pepper
2 bay leaves

Sautee onion and kale in olive oil over medium-high heat until onions just start to brown and kale turns bright green. Add red wine to pan, cover and reduce heat to medium-low for 3-5 minutes. Add pan contents plus remaining ingredients to your slow cooker and cook on high 4 hours, low 8 hours. Top with Parmesan cheese, reminding us of the sawdust on the floor of St. Joseph’s carpentry shop.

Baked Cheese Empanadas (time: 20 minutes)

1 package of prepared pie crust, just below room temperature
Parmesan and shredded cheddar cheese

Roll out the crust and cut into triangular quarters. Place about a tablespoon of cheese in the center of each triangle. With a finger dipped in water, trace around the outside of each triangle, then fold in half to seal. Crimp edges with a fork as shown and pierce the top of each empanada with a knife 2-5 times to avoid explosion. Bake at 425F for 12 minutes or until golden brown.

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Many thanks to the older member of First Shift for doing the hand modeling.

Strictly speaking, the empanada recipe breaks the time limit rule as well as the “no processed foods” rule, but it was to educate the kids on Pope Francis’ home country as well as his vow of poverty.