This epidsode of The Chef, You and I, Kathryn is joined by her pastor, Father Andrew Umberg. Together they make four of Father Umbergs favorite recipes that are quick and full of flavor.
Father Andrew’s Berry and Peach Pie
- 2 pie crusts (you can use your favorite recipe or store prepared pie crusts)
- 1 peach Peeled and chopped into small cubes
- 1 qt Fresh Blueberries (If using frozen, bring to room temperature)
- 2 4 oz packages of Blackberries (If using frozen, bring to room temperature)
- 1 cup Sugar If making sugar free, reduce to 3/4 cup
- 3 Tbsp Cornstarch
- 1 Tbsp cinnamon
- 3 Tbsp butter cut up in small cubes
- Pre-Heat oven to 375 degrees
- Using a sharp knife or pizza cutter, cut one pie crust into strips. Put the other Pie crust into your pie dish forming it to the pan and bringing the edges up over the pie pan.
- In a large Mixing bowl, add Blueberries, blackberries, and peaches. Fold in sugar, corn starch, and cinnamon.
- In a small bowl add cornstarch and cold water sir until there are no lumps add to fruit mixture and stir well. Pour ingredients into pie shell then top with small cut pieces of butter. Then lay strips onto pie in a lattice style. Put the pie into the oven. Fr 15 minutes bake at 375 then turn down to 350 degrees and bake for another 45 minutes.
Father Andrew’s Tabbouleh Recipe
- ¾ cup Bulgur Wheat
- 1 ½ cups Boiling Water
- 1½ teaspoon Cumin divided
- 5 Roma tomatoes Chopped into small pieces
- 1/8 tsp salt
- 2 English cucumber seeded and chopped into small pieces
- ¾ medium onion – chopped fine
- 1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
- 3 mint stems – we used peppermint -tear top part of the leaf into five small pieces
- 3 bunches English Parsley only use the tops
- 1/3 cup Olive oil
- 2 lemons, juiced or 4 tablespoons of lemon juice
- Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.
- In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.
- In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
- Add dressing and mix well. Refrigerate for at least an hour and then serve
Father Umberg’s Guacamole
- 4 Ripe Avocados
- 1 Jalapeno pepper – Grilled
- 5 Medium Tomatoes diced
- 2 English Cucumbers
- ½ c white or red onions diced
- 2 tsp Garlic optional
- 1/2 lime
- 1/2 lemon
- 1 cup sour cream
- Peel Avocados and cut into quarters and then slice lengthwise and the chop into small pieces. Add to glass Bowl (Father uses a method by smashing them with saran wrap until mushy, I prefer to mash mine with potato masher.)
- Grill the Jalapeno on top Gas stove or Grill on outdoor Grill until it turns almost black. Turn with tongs (if you don’t have a grill or gas stove, you can roast them in the oven). Once the pepper is blackened remove from heat and place in a bowl covered with plastic wrap. After it has cooled slightly, peel the skin and remove the seeds. Next slice lengthwise into strips then chop up and put into the glass bowl.
- Dice tomatoes, peel the cucumbers and cut lengthwise and then chop up into small pieces. Add the diced cucumber into the bowl add tomatoes and cucumbers into the glass bowl. Squeeze half of lemon juice/ lime juice over the Avocado’s. Mix all ingredients together and refrigerate for at least an hour before serving. Serve with Pita chips or tostado chips and sour cream.
Father Andrew’s Black Bean Soup
- 4 15 oz. cans of black beans
- 2 Tbsp minced Garlic
- 1 Tbsp Bacon Grease
- 1/3 cup Olive oil
- 1 ½ cups Chicken broth
- ¾ tsp Cayenne Pepper
- ¾ Cup Mild Taco Sauce
- In a 6 quart pan on medium heat add the olive oil, then add bacon grease and stir add about 1 to ½ cups of chicken broth and stir then add 2 12 cans of beans and stir, turn down heat, meanwhile put 2 ½ cans of beans in food processor add ½ cup of chicken broth and emulsify then add the emulsified beans to the soup mixture and stir. Add the Cayenne pepper and taco sauce heat till boiling. Serve soup with a dollop of Sour Cream.