Snack Ball Things

Combine the following in a food processor and mix until crumbly and uniform in texture.  Then press a tablespoon full of mixture together and roll into balls (about the size of a large marble).  These are great for quick energy or just a tasty snack or dessert:

10-12 dates

1/4 c. cocoa

2T flax seeds

2T tahini

1/3 c. cashews

1/3 c. coconut (optional)

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January 2nd, 2011 by Fr. Greg

Toula’s Fish Soup

This is recipe comes from fellow Little Angels parent Toula.  Prez made it last night – absolutely delicious soup.  We didn’t have any celery but it still tasted great.

– 2 lbs. fish (any white fish works well), cut into cube-chunks
– handful fresh fennel (use top of fennel only (maybe you can save the bulb for the green apple & fennel salad)), leaves roughly chopped
– handful fresh parsley, roughly chopped
– 2 tomatoes, diced
– 2 celery sticks, chopped
– 2 cloves garlic, minced
– olive oil
– 1+ cups boiling water
– salt and pepper to taste

Heat olive oil on medium heat, then add garlic (careful not to burn the garlic). Add tomatoes and celery, cook for 15 minutes. Add fish, fennel, parsley, seasonings, hot water (add more or less hot water, depending how soupy or stewy you’d like it). Simmer another 20 minutes.

This recipe is really flexible so feel free to adjust the amounts of the ingredients to suit your taste (like less garlic, more or less tomato, etc).

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October 28th, 2010 by Fr. Greg

Quinoa Salmon Burgers

1 can (14oz or so) Alaskan wild sockeye salmon, w/ bones

1 tsp cumin, 1/4 tsp cayenne pepper, ground pepper

1 egg, lightly beaten

2 c water

1 cup quinoa

1 tsp veg. bouillon

1/3 bunch parsley, finely chopped

1/2 lemon, juiced

Bring water to boil with bouillon.  Add quinoa.  Reduce heat, simmer for 12 minutes.  Remove from heat.  Drain salmon, remove larger bones leaving smaller ones (high in calcium).  Place in large bowl.  Add quinoa and remaining ingredients.  Mix well, form patties, and refrigerate at least 10 minutes.  Bake, broil or pan fry until medium brown, regardless of cooking method.

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May 27th, 2010 by Fr. Greg

Potato Soup

This hearty soup is probably more of a winter dish but, this being New England, you never know when winter-like weather will pop up again – I think it is about 40 degrees out as I write this.

3 potatoes, sliced thinly

4 stalks celery, chopped

2 green onions, chopped

1/2 yellow onion, chopped

2 chicken sausages, cooked, cut up and casing removed

3 cloves garlic, chopped

1 tbsp Better Than Bouillon

1 can cannellini beans, rinsed

Salt and pepper to taste

In a pot heat a 1/4 cup or so of olive oil.  Add the celery, garlic, green onion and onion and heat until they start to soften a bit.  Add water – the amount depends on how soupy you want the soup – and bring to a boil.  Once boiling, throw in the potatoes and bring back to a boil – it takes about 5 minutes to get the potatoes cooked.  Turn off the heat and add the beans, bouillon and sausage.

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April 19th, 2010 by Fr. Greg