November 21


Saint of the day:

The Presentation of the Blessed Virgin Mary

The Entry of the Most Holy Theotokos into the Temple


The Presentation of the Blessed Virgin Mary

The Entry of the Most Holy Theotokos into the Temple

 

Why do we celebrate this day? First let’s look at the Greek word Theotokos, which means the one who gave birth to God or simply the God-Bearer.

 

The Blessed Mother gave birth to the human form of the holy trinity. The Holy Trinity are of three divine persons: God the Father, God the Son, and God the Holy Spirit. Mary gave birth to the divine second person of the Holy Trinity, God the Son. Galatians 4:4 God sent forth his Son, made of a woman…

 

The Perfect Disciple

 

Why do Catholics honor Mary in such high regard? Because without Mary, God the Son would not exist. So, on this day we celebrated the Feast of the Presentation of the Blessed Virgin Mary because she is the Theotokos and because she was the perfect disciple. She cared for Christ during his 33 years, she was the first to hear the Good News, she was the first to follow Christ, she devoted herself to him and assisted him, in whatever way she could. She has the closest relationship with God because she gave birth to Jesus.  As the Mother of Jesus, Mary remained a virgin her whole life, was conceived without original sin, and for this she is honored by God with her assumption into heaven.

 

The Feast of the Presentation of the Blessed Virgin Mary commemorates the presentation of the Blessed Virgin as a child by her parents in the Temple in Jerusalem. Before Mary's birth, her parents received a heavenly message that they would bear a child. As a blessing for God's gift of Mary's birth, they brought her to the Temple to consecrate their only daughter to The Lord.

 

The Catholic Church celebrates this feast by commemorating the faith of her parents, Saints Joachim and Anne, and the purity of Mary.

 

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Prayer:

 

Hail, Mary, full of grace, the Lord is with thee. Blessed art thou amongst women and blessed is the fruit of thy womb, Jesus.

Holy Mary, Mother of God, pray for us sinners, now and at the hour of our death. Amen.




Visit:

National Shrine Grotto of Our Lady of Lourdes

on the campus of Mount Saint Mary's University ​

16330 Grotto Road Emmitsburg, MD 21727

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Recipe

 

Ful Mudammas and Maftoul

 

The Feast of the Presentation of Mary was at the Temple at Jerusalem so today we are celebrating with Jerusalem comfort foods! Traditionally, these dishes have brought smiles to the face of both Jews and Palestinians. So, what more could we ask for while celebrating the Queen of Peace than with these amazing dishes of joy, which could be a bridge friendship to all. These recipes are recipes of love, just like the love a mother would give to her child, like when she gives of herself with food. On this day spread some love through the gift of food and here is hoping to peace and beautiful friendships everywhere. Today we are making a vegan feast but protein may be added to the main dish very easily and this is shown in the recipe below.


Foul mudammas is made with creamy fava beans and with flavor from ground cumin, fresh herbs, and lemon juice, garlic sauce and hot peppers! Don't worry, the sauce is not spicy, but it adds just a little kick. Serve it with warm pita bread and sliced veggies. Or turn it into a big vegan feast with falafel and sides like tahini, hummus, and roasted cauliflower!
 

Ingredients

  • 2 cans plain fava beans (13 to 15 ounces each can) 

  • ½ cup water

  • Kosher salt

  • ½ to 1 teaspoon ground cumin

  • 1 to 2 hot peppers, chopped (like jalapenos, which are optional, TT)

  • 2 garlic cloves, chopped

  • 1 large lemon juice of

  • Extra virgin olive

  • 1 cup chopped parsley

  • 1 tomato, diced

  • 1 cup cherry tomatoes, fresh roasted with olive oil

 

Directions

  1. In a cast iron skillet, add the fava beans and ½ cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

  2. Ground the hot peppers and garlic and ground into a nice paste. Add in juice of one lemon and stir to combine.

  3. Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and roasted tomatoes.

  4. Serve with pita bread, sliced veggies and olives.
     

Lib Koosa
(Squash, garlic, and onion dip)

Ingredients

  • 1 medium onion, chopped

  • 2 tablespoon vegetable oil

  • 3 yellow squash

  • 1 teaspoon kosher salt

  • 5 cloves of fresh garlic, (smashed into a paste)

  • 1 teaspoon turmeric
     

Directions

  1. In a medium saucepan, sauté the onion in the oil over medium heat for about 2 minutes, or until translucent.

  2. Add the squash and salt to the saucepan. Sauté on medium-low heat for 4 more minutes or until squash is soft. Add the garlic and turmeric, cook and fold into the squash. Top with more olive oil (optional).

  3. Serve with fresh pita.

 

Maftoul

Maftoul in Arabic, derived from the root “fa-ta-la,” which means to roll or to twist, which describes the method used to make it. Maftoul is form of whole wheat couscous. It was brought by Moroccan migrants to Jerusalem, where it was modified. This dish is a labor of love and still today, it is made by hand and is served on holidays and other special occasions. The ingredients of maftoul differ regionally, but it is typically flavored with cumin and it is topped with a little along with vegetables such as pumpkin, onions, tomatoes, carrots and chickpeas. This recipe may be eaten vegan or one may add a protein like chicken or lamb with yogurt.

Ingredients

  • *4 chicken legs and thighs

  • 2 tablespoons olive oil

  • 1 teaspoon all spice

  • ¼ teaspoon nutmeg

  • 1½ teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground cinnamon

  • ¾ teaspoon ground turmeric

  • 2 teaspoon fennel seeds, slightly crushed

  • salt and black pepper To Taste

 

For the Maftoul
Ingredients

  • 3 tablespoons olive oil

  • 2 medium onions, each cut into 8 wedges  

  • 1 tablespoons tomato purée

  • ½ teaspoon caster sugar

  • 2 large carrots, peeled and cut into 2 cm-thick slices  

  • ½ butternut squash (2 cups), peeled, deseeded and cut into small cubes

  • 16 oz cooked or canned chickpeas, drained and rinsed  

  • 8 large cloves of garlic, sliced in half lengthways  

  • 2 cups maftoul (pearl whole wheat couscous)

  • 5 cups vegetable stock (or chicken)

  • 2 tablespoons lemon juice

  • 2 tablespoons parsley leaves, roughly chopped

 

Directions

  1. If making with chicken (*skip this step if making vegan style): Preheat the oven to 425°F. Place the chicken in a large bowl and add the olive oil, 1 teaspoon of salt and a good grind of black pepper. Toss to coat, then transfer to an oven dish or tray lined with baking parchment, skin side up. Put the cumin, all spice, nutmeg, coriander, cinnamon, turmeric and fennel seeds into a small bowl and mix to combine. Sprinkle just a quarter of this over all the chicken, then roast for 45 minutes, or until nicely browned and cooked through.

  2. To make the Maftoul: Put the oil into a large pot, for which you have a lid, and place on a medium-high heat. Add the onions and 2½ teaspoons of salt and cook for about 5 minutes, stirring from time to time. Add the tomato purée and sugar and cook for another minute. Add the carrots and squash and cook for another 3 minutes, stirring a few times, then add the chickpeas, the remaining spice mix, the garlic and stock. Bring to the boil, then reduce the heat to low and simmer for about 15 minutes, covered, or until the vegetables are just cooked. Making sure you reserve the stock, strain the vegetables and keep them somewhere warm.

  3. In a different pot use 2.5 cups of broth to make the maftoul and bring to a boil. Reduce the heat to low, then cover and cook on a low heat for 10 minutes, or until the maftoul is cooked. Turn off the heat and set aside for 10 minutes, with the pot still covered. After 10 minutes, fluff up the maftoul with a fork and add the lemon juice and half the parsley.

  4. To serve, spoon the maftoul into a large deep serving dish. Ladle some broth over the maftoul. Top with the vegetables, sprinkle over the remaining parsley and serve. If making with chicken top the maftoul with the chicken and vegetables. This dish should not look like soup but it should look very moist. The extra broth may be placed on the table to be enjoy if needed.

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