Why I Became Catholic

I’m writing to share why I became Catholic–what led me to convert in 2016. Sharing on this platform feels vulnerable, but I hope it inspires others to reflect and perhaps even share their own stories, either of faith or unbelief. 

From a young age I understood and accepted the basics of Christianity. I trusted in God’s love and tried to please Him. When I questioned the validity of Christianity, I found satisfying answers in books like “More than a Carpenter” and “Mere Christianity”.

In college, my question changed from “Is Christianity true?” to “Is Protestantism true?” I attended an Orthodox church for the first time and fell in love with high church liturgy–incense, chanting, candles, icons. I was also compelled by what backed up the claims of the Orthodox Church, writings of the Church Fathers. I started to believe that I needed the Bible along with Church tradition to guide me. I no longer agreed with the Protestant Reformer’s conviction, Sola Scriptura (“Scripture alone”).

After college, I met my now husband. Our relationship pushed me to evaluate Eastern Orthodoxy and Catholicism side by side, and choose which Christian tradition to pursue. The main question I wrestled with in this season was, “Did Christ found the Church with a pope?” I looked to writings of Church Fathers and early popes to get an understanding of how the Church developed and how early popes interacted with other bishops. What I read convinced me that there were popes very early in Christian history that played the role the Catholic Church claims the pope should. 

After deciding to become Catholic, I had some periods of second-guessing. What I came back to was the importance of a voice of authority in modern times. I wanted clear teaching on modern moral questions that was in continuity with what Christ taught and the early Church believed. I found that in the Catholic Church. 

There are many misconceptions about Catholicism. Since converting in 2016, I’ve come to better appreciate many teachings that once confused me, and love both Christ and His Church more deeply. I used to think the Catholic teaching on contraception was arbitrary and impractical, but now see the Church’s wisdom on sex as one aspect of a beautiful and whole understanding of the human person. Likewise, purgatory, devotion to Mary, and praying to saints once seemed like unnecessary add-ons to my own understanding of Christianity. I now see Catholic teaching on these topics as inspiring and more complete than my previous understanding.

There is a richness to Catholicism. I will never run out of saints or prayers to explore. I have found the Rosary, Eucharistic Adoration, and examinations of conscience to be particularly helpful in drawing nearer to God. The Catholic understanding of womanhood and motherhood has brought me a tremendous amount of peace as I live out my vocation as a wife and mother.

While I surely have much to learn, I’ll conclude with some encouragement that’s in the Bible of the Orthodox, Protestants and Catholics alike. “I am confident of this, that the one who began a good work among you will bring it to completion by the day of Jesus Christ.” Philippians 1:6

In-Laws Approved Quinoa with Tomato Cream Sauce

My husband Ben loves bread, pasta, and rice. Who doesn’t? In my efforts to make healthy meals with more whole grains and protein, I thought of quinoa. Quinoa has been produced for thousands of years in South America, and was a major crop of the Incas.

Only in the last few years has quinoa become popular amongst health foodies. You can read about the 11 proven health benefits here.  Interestingly, it’s classified as a whole grain although it’s not actually a grain. The part we eat is the seed!

If you aren’t keen on reading long health articles, here’s a quick summary explaining why you should eat quinoa:

“Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium,calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids”(Medical News Today).

Anyways, I knew that in order for Ben to get on board with quinoa, I had to make it taste really good. By itself it’s bland. With some heavy whipping cream on hand (which makes everything fantastic), and a can of tomato sauce, I came up with something that Ben loves and his parents like (I think).

Ben’s parents came to visit us in Texas for Labor Day Weekend, and we’ve had too much fun introducing them to restaurants we love, serving everything from Mongolian stir-fry to kolache. However, when I announced that I would be making a quinoa dish for dinner, they were uneasy. It turns out they had made it at home and weren’t impressed. It could be that they ate it plain. I’ll also note that it must be rinsed before cooking in order to remove the bitter coating (natural pesticide!) it produces to keep bugs away. Quinoa keeps getting cooler. 

They gave it another shot and were pleasantly surprised. Ben’s Dad said, “It tastes like chili.” I never found out if that was a compliment, but I’m claiming it as one! I don’t have a photo because we ate it all, but I’ll add one soon.

Yield: 4 servings

INGREDIENTS

• 1 cup rinsed quinoa
• 2 cups water (to cook quinoa)
• 1 pound ground beef

For the tomato sauce mixture:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can tomato sauce
• 1 tablespoon dried basil leaves
• 1/2 teaspoon white sugar
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup heavy whipping cream
• 1 tablespoon butter

INSTRUCTIONS

For the quinoa and ground beef:

1. Start cooking your 1 cup of quinoa with 2 cups water, following the directions on the package, either by boiling it or cooking it in a rice-cooker (I do the latter).
2. While it’s cooking, cook the ground beef in a large pan on medium heat until browned. Remove the beef to a medium bowl and set aside.

For the tomato sauce mixture:

1. Use the same pan (or a smaller saucepan if you prefer) to saute onion and garlic in olive oil over medium-low heat. Stir frequently to keep the garlic from burning.
2. Add the spices (tomatoes, basil, sugar, oregano, salt and pepper). Bring to boil and continue to boil 5 minutes.
3. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.
4. Stir in the browned beef and quinoa until well combined. Serve alongside caesar salad!

NOTES

For the sauce, I modified a tomato cream sauce from allrecipes.com. If you don’t have plain tomato sauce on hand, you can use pizza sauce (what I used the first time I made it) or spaghetti sauce, and simply omit from the recipe any spices already listed on the can.

Feel free to substitute ground turkey or another meat for the ground beef, or omit the meat altogether to make it vegetarian-friendly.

 

Whole Wheat Greek Yogurt Pancakes

I won my husband over with pancakes. We had been dating for a few months, scratch that, a few weeks, and he had been away for a weeklong business trip. I missed him quite a lot and when he returned we planned to meet on his way home from the airport. We met in a grocery store parking lot, because his house was about 30 minutes from the house where I was staying. We intended to just talk for a while and go our separate ways home. Instead, I asked if he was hungry and insisted on coming over to make him pancakes. He emphatically agreed. The pancakes I made were from a Betty Crocker Cookbook I found at his house, which he was renting with two other guys from a middle-aged couple.

Nowadays, in our married life I attempt to bake and cook with as much whole wheat flour as possible. This is the best recipe I’ve found for pancakes, and it tastes wonderful with whole wheat flour! The first time I made them, Ben said they should be called “French Toast Pancakes”, so that’s what we call them.

INGREDIENTS

• 2 whole Large Eggs
• 1/2 teaspoon Vanilla Extract
• 7 Tablespoons Whole-wheat Flour
• 2 Tablespoons Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Greek Yogurt (I recommend full fat)

INSTRUCTIONS

1. Place the Greek yogurt in a large bowl and sprinkle in the dry ingredients. Stir until just combined.
2. In a separate bowl, whisk together the eggs and vanilla, then pour them into the bowl with the yogurt mixture.
3. Stir the dry and wet ingredients together until just combined. A little lumpiness is okay.
4. Heat a griddle or skillet to 350 degrees and lightly grease with butter or nonstick spray. Drop the batter by ¼ cup portions onto the griddle and cook on the first side until bubbles form.
5. Flip them to the other side and cook for another minute or so.

NOTES

Adapted from the Pioneer Woman

 

Whole Wheat Bread Machine Sesame Seed Buns

After trying my hand at whole wheat bread, I felt I had to master whole wheat buns. When Ben and I were still getting to know the Houston area, and trying to meet people, we reveled in having new friends over for dinner. Perhaps it was just me, but I think Ben liked it too! Ben met a dear friend of ours, Jorge, who is from Spain, through a tennis-player’s website. We had Jorge, his friend Ignasi (also a Spaniard), and Ignasi’s girlfriend over for a potluck dinner. I attempted an all-American main dish, and made my own burgers to go with these hearty buns. They are a perfect pair and were gobbled up. Just like the bread recipe, these are 100% whole wheat, but you can certainly go ½ and ½, using white flour if you prefer.

Yield: 10 rolls

INGREDIENTS

• 1 ¼ cups lukewarm water
• 2 tablespoons olive oil (see NOTE*)
• 2 tablespoons honey
• 2 tablespoons molasses
• 1 ½  teaspoons salt
• 4 cups whole wheat flour
• ¼ cup sesame seeds
• 1 packet active dry yeast

INSTRUCTIONS

1. Place the ingredients into the bread baking pan in the order listed. When adding the yeast, make a well in the flour and pour the yeast into it.
2. Use the DOUGH cycle setting on your bread machine.
3. To hand shape the roll once the dough cycle is complete, remove the dough to a lightly floured cutting board. Divide the dough into 10 equal pieces and form into the shape you would like your buns. Keep in mind that they will rise. Cover with a piece of wax paper and a clean cloth and let rise in a warm place for about 15-20 minutes (I preheat my oven to 200°F and then turn it off, and place the rolls inside on a pan to rise).
4. Bake the rolls at 375°F for 15-20 minutes, or until browned on the tops.
5. Once cool, cut them in half for your burgers. Refrigerate or freeze leftovers.

NOTES

If you measure the oil first, then when you measure out the honey and molasses the two latter ingredients will slide off easily into the bread machine pan.

Adapted from food.com 

Easy Whole Wheat Bread Machine Recipe (with hand-knead option)

When we got married, Ben was keen on putting a bread machine on our registry. However, once it arrived, I was the excited one, because I realized I could make my own 100% whole wheat bread instead of what we were buying at the store. I use this recipe to make thin slices for eggs Benedict, our breakfast most mornings. The loaf smells delicious during the last hour in the bread machine, and I love to set it to finish baking in the morning so that the smell greets us as we stumble out of bed. I recommend slicing it and freezing it day of, or 1-2 days after baking it. Without the preservatives of store-bought bread, it molds after several days.

Yield: One 1.5 pound loaf

Ingredients

• 1 1/4 cups lukewarm water
• 3 tablespoons olive or vegetable oil
• 1/4 cup honey or maple syrup
• 1 1/2 teaspoons salt
• 3 1/2 cups whole wheat flour
• 1/4 cup sesame seeds or other seeds, optional
• 1 packet instant yeast

Instructions

To make bread in a bread machine:

1. Put all of the ingredients into the bread pan in the order listed. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), for a 1.5 Ib loaf, with a light crust.
2. Remove the bread from the machine when it’s done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1″, and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools.

To make bread by hand:

1. Mix all of the ingredients in a large bowl, or in the bowl of a stand mixer.
2. Knead the dough until it’s smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1 1/2 hours.
3. Gently deflate the dough and shape it to fit a greased 8 1/2″ x 4 1/2″ loaf pan. Let it rise, covered, until doubled, about 1 to 1 1/2 hours.
4. Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F. Remove the bread from the oven, remove it from the pan, and cool it on a rack.

Notes

This bread doesn’t rise much at all with stone ground whole wheat as opposed to other varieties–in my experience, you’ll end up with a tasty loaf that has a bit of a hole on top. You may be able to get a good rise using stone ground whole wheat if you add 1 Tablespoon vital wheat gluten.

Adapted from King Arthur Flour

Heirloom Zucchini Walnut Bread

When I lived outside of Philadelphia, my favorite farmers market to visit was in West Chester, Pennsylvania. West Chester is a quaint, walkable college town situated close enough to Amish country to have several Amish families selling goods at the market. I was strolling around the market with my coworkers Ben and Blair, and  picked out a Zucchini, probably with the intention to cut it up and roast it in the oven. Ben told me about how delicious his Granny’s Zucchini bread was, and suggested that he call her to get the recipe. We walked to Blair’s apartment and he called her from there. I laughed to myself as I overheard him asking her to repeat it several times. She relays recipes quickly! With the recipe in hand Blair and I went to work, and we sent Ben off to buy walnuts. As walkable as the borough is, he didn’t have much fun walking in the rain to find those nuts! In the end, it was worth the work on everyone’s part. The bread was (and still is) heavenly.  I like to think there was a new spark between Ben and I that day that in part led to our marriage a year and a half later. I now bake or cook for him daily (not just to win his heart) and still send him off to pick up what we need!

Yield: 2 small loaves or 1 pound cake pan

INGREDIENTS

• 3 eggs
• 1 cup cooking oil (vegetable or canola)
• 2 cups shredded (uncooked) zucchini
• 2 cups sugar
• 1 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup black walnuts or pecans

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. In a large bowl, mix the eggs, oil, sugar and vanilla with a whisk until smooth.
3. Stir in the shredded zucchini.
4. In large bowl, whisk together remaining ingredients (flour, baking soda, salt, cinnamon, and nuts) and then combine dry ingredients with the wet ingredients.
5. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes and then remove from pan to cool completely.

NOTES

Granny recently told us the secret to her Zucchini Nut Bread–she substitutes self-rising flour for one of the cups of all purpose flour!

Baking Local Produce to Perfection – Peaches and Cream Parfaits

#5: Peaches and Cream Parfaits with Blueberries

My husband and I were recently told of a great local produce store near us. We checked it out and purchased some peaches. He likes the yellow fleshed, and I like the white, so we got a couple of both. Unfortunately, they couldn’t compare to his favorite, Georgia peaches, or my favorite, California peaches. I’m sorry, but Texas peaches (in our area) aren’t that great.

Luckily, we were able to transform them into a 5-minute, delicious and fairly healthy dessert that’s mostly homemade. I had some blueberries and granola on hand, but the dessert could be modified to fit another fruit (or simply have peaches) and to actually bake this dessert to perfection you could make your own granola. While I haven’t mastered the art of making granola, I‘ve stopped buying whipped cream, because when my grandmother baked she insisted on making it herself. It’s very easy and tastes much better than anything store-bought.

I served these parfaits when a friend of ours came over for dinner, and he surprised me when he commented on how much he liked the raisins (in the granola). Who knew peaches and blueberries and raisins could compliment each other so well?

Yield: 3 parfaits

INGREDIENTS

• 1 cup heavy whipping cream
• 2 Tbs sugar
• ½ tsp vanilla
• 2 peaches
• ¼ cup blueberries
• ¼ cup granola

INSTRUCTIONS

1. Place the cream, sugar, and vanilla in a large bowl and use a mixer to whip them until you achieve stiff peaks.
2. Layer the fruit, whipped cream, and granola, in that order, in clear tumblers or another glass dish for serving.

 

Baking Local Produce to Perfection – Blueberry Oatmeal Muffins

#4 Wholesome Blueberry Oatmeal Muffins

In college, I was all about making muffins and breads. I lived for two years in a house off-campus with several other girls. Our freezer was always filled with bananas for baking, and we shared flour and sugar. Unfortunately, bananas are not grown in Texas where I live now, but blueberries are! This blueberry oatmeal muffin recipe is among my favorites that I baked for my housemates.

I love that they call for whole wheat flour, oats, and wheat germ (lots of fiber!), and don’t call for much oil. The yogurt keeps them very moist. In college I typically used frozen blueberries and they still turned out delicious. They taste best warm with a bit of butter, and they also freeze well.

Yield: 12 muffins

INGREDIENTS

• 1 ½ cups whole wheat flour
• 1 cup oats – old fashioned or quick cooking
• ¾ cup sugar
• ½ cup toasted wheat germ
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups plain yogurt
• ⅓ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup blueberries – fresh or frozen

INSTRUCTIONS

1. Pre-heat oven to 350 degrees and grease a muffin tin with non-stick spray or butter.
2. In a medium bowl, whisk together dry ingredients: whole wheat flour, oats, sugar, wheat germ, baking powder, cinnamon, baking soda and salt.
3. Beat together yogurt, oil, vanilla and eggs over medium speed. Slowly add dry ingredients until just combined then remove from mixer.
4. Carefully fold in the blueberries then pour batter into muffin tins, about 2/3 full. Bake for 30-40 minutes or until they are slightly golden brown on top and a toothpick comes out clean.

Recipe adapted from the Lemon Bowl

 

Baking Local Produce to Perfection – Pumpkin Creme Pies

#3: Pumpkin Creme Pies

When I studied abroad in Germany, the fall semester of my senior year, I was extremely homesick. Not only did I miss my friends, and all things familiar, but I strongly felt the language barrier as a novice German student. To cope, I baked. It was quite an adventure finding the called for ingredients, and google translate became a close ally. In a Supermarkt, there are many distinct varieties of flour, and chocolate chips are nowhere to be found. I baked treats each week and brought them to my Bible Study with fellow American students, and to every school function I could. Among my college housemates in Seattle I was certainly the least experienced, but in Germany my desserts of desperation were legendary.

As it was fall, I longed to make something with pumpkin. I searched the stores for pumpkin puree, but all I could find was pickled pumpkin. After weeks of searching aisles in vain, I bought a pumpkin and submitted to pureeing it myself.

I knew it would be some work, so I picked a recipe worth the effort–pumpkin creme pies, a fall twist on the beloved oatmeal creme pies. After baking them the night before, I brought the adorable little treats in a tupperware with me on the train for a weekend trip to Amsterdam. The girls I was traveling with were delighted. We gobbled them up sitting around a table on the train.

Yield: 30-40 two-bite creme pies

INGREDIENTS

Creme Pies:

• 1 cup Brown Sugar
• 1 cup Sugar
• 1 cup Coconut Oil
• 1 can Pumpkin (15 Oz. or nearly 2 cups)
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 3 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Cinnamon
• 1 teaspoon Ground Ginger
• ½ teaspoons Ground Nutmeg
• ¼ teaspoons Ground Cloves
• ½ teaspoons Salt

Filling:

• 1 package Cream Cheese Softened (8 Oz.)
• 1 stick Unsalted Butter, Room Temperature
• 1 package Powdered Sugar (16 Oz.)
• ½ teaspoon Vanilla Extract
• ¼ teaspoon Ground Cinnamon

INSTRUCTIONS

Creme Pies:

1. Preheat oven to 350 degrees.
2. Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.
3. In a separate bowl, mix together the dry ingredients.
4. Slowly incorporate the dry ingredients into the wet until just combined.
5. Cover two cookie sheets with parchment paper. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter.
6. Bake for 11 minutes, or until firm, and cool on a rack.

Cream Cheese Filling:

1. Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon.
2. Frost flat side of half the pies and top with another piece.
3. Enjoy right away, or chill overnight. They keep very nicely in the fridge. And as I discovered, they’ll keep in a tupperware for a couple of hours outside the fridge.

NOTES

• If you’re missing one of the spices for the creme pies, you may substitute pumpkin spice for all of them.
• The original recipe calls for vegetable oil, but I try to use coconut oil whenever I can for the health benefits.

Adapted from Tasty Kitchen

Baking Local Produce to Perfection – Apple Topped Pork Loin

#2 Apple Topped Pork Loin

This recipe is one that my Grandmother cut out of a magazine. She is one of the first women in my life who inspired me with her cooking, baking, and elegant homemaking. Today she suffers from Parkinson’s Disease, and is unable to use her hands. One of her greatest joys now is picking out recipes to make with her daughter, my Mother. They pick out a complete meal each week, including a lavish dessert, to prepare for family dinner at my Grandma’s on Sunday. Her favorite recipes somehow always have alcohol (sometimes baked off, sometimes not) in the ingredients list!

This apple topped pork loin is one of the healthier recipes I’ve asked her to send me. It has some sugar (which can be substituted with maple syrup), and a touch of flour, but other than that it’s quite wholesome. My husband and I were able to fly to my hometown for Mother’s Day this year, and this is what they served for the special holiday dinner. I’ll never forget it.

Yield: 12-15 servings

INGREDIENTS

Rub:

• 2 Tbs all-purpose flour
• 1 tsp caraway seeds
• 1 tsp ground mustard
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/4 tsp rubbed sage
• 1/4 tsp pepper
• 1 boneless pork loin roast (4-5 pounds)
• 2 Tbs olive oil

Apple Topping:

• 1-1/2 cups finely chopped peeled tart apples
• 1/2 cup packed brown sugar or maple syrup
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 1/8 to 1/4 tsp ground mace

DIRECTIONS

1. In a small bowl, combine first seven ingredients and rub over the roast.
2. In a large skillet, heat oil and brown roast on all sides.
3. Bake in a shallow baking pan at 325 degrees for 1-1/2 hours.
4. Combine the topping ingredients and spread over top of roast.
5. Bake 1 to 1-1/2 hours longer or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.

NOTES

If you’re missing mace or caraway seeds, the recipe will still be tasty without them. Also, you may substitute 1 Tbs prepared yellow mustard for the 1 tsp ground mustard called for.