Since the 1970’s, we have prepared hundreds (if not thousands!) of meals here at the Community of Jesus on Cape Cod, and at our mission house, Villa Via Sacra, in Barga, Italy. We believe that food nourishes body, soul, and spirit, and that even the simplest meal, prepared with love, can change your life. At the heart of our call to kitchen and table lie the words of Saint Benedict: “Welcome all as Christ.” This premise has led us on many culinary adventures, which we now gladly share with you!
We have quite a number of Sisters in the Convent who have celiac-sprue or gluten allergies. Buying gluten free bread can be extremely expensive and well, frankly, you might as well be eating cardboard! We have wanted to find a recipe for quite a while that is healthy, inexpensive to make and tastes like real homemade bread. This recipe fits the bill. It’s high in fiber from the oat content, easy to make and tastes wonderful! It’s especially lovely toasted with butter and jam. Most oats are gluten free — check the label to be sure. The only reason they wouldn’t be is if they are manufactured in a factory where they also make products with gluten. We are so fortunate to have a company that supplies us with oats, so this bread costs literally nothing to make. You can find xanthum gum in the health food aisle of the supermarket — don’t leave it out — it’s an “all natural” emulsifier and you need it as a binding agent when baking without gluten.
Gluten-free Honey Oat Bread
- Sprinkle the yeast over the hot tap water in the bowl of a standing mixer and let sit for a few minutes, until the yeast is active and bubbles start to form on the surface.
- If you're using whole oats, blend them in a food processor or blender until they're pretty fine (as fine as you can get them) to make the oat flour.
- Once the yeast is active, add the oil, honey, corn starch, white rice flour, xanthan gum, and oat flour to the mixer and beat until combined.
- Add the salt and eggs and beat for a few minutes until fluffy.
- Pour into two well greased 9 inch loaf pans and allow to rise for about 45 minutes until doubled (only fill the loaf pans about 2/3 - 3/4 full - any excess can fill up a smaller loaf pan). Sprinkle the top of the loaves with some oats.
- Preheat the oven to 350ºF. Once the loaves have risen, cut a few slits in the top with a serrated knife.
- Bake for about 45 minutes. Allow to cool before slicing.
The other day someone asked me about our Convent meals. “Who decides what you eat?” was one of the questions. It just so happens that at this particular time we are doing something a little different than usual about our menus.
Each week a different sister is asked to submit a suggested menu for approval. This has been quite successful. It is a help to the chef and an almost sure guarantee that there will be variety in our meals. For instance yesterday we were totally surprised to be served potato latkes for lunch, something we have not had in a long time and never for our noon meal. The genuine cheers of delight and energy in the food line were a joy to all. We are not sure how long this method of meal planning will last but for the time being everyone is enjoying it.
- Finely grate potatoes with onion into a large bowl. Drain off any excess liquid.
- Mix in egg, salt, black pepper and bacon bits. Add enough flour to make mixture thick, about 2 to 4 tablespoons all together.
- Turn oven to low, about 200 degrees F (95 degrees C).
- Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat.
- Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes.
- Fry, turning once, until golden brown.
- Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time.
- Repeat until all potato mixture is used.
Last week in honor of Chinese New Year, a lovely case of fresh baby bok choy — straight from Chinatown — was delivered to our Convent door, a generous gift from the parents of one of our Sisters. In the middle of winter, it’s a real treat to add fresh and tasty vegetables to our dinner. Baby Bok Choy is the tender rendition of a Chinese cabbage and a great source of beta carotene, which has been scientifically proven to act as a dietary antioxidant. Its name is derived from the Chinese name for “soup spoon” because of the shape of its leaves. Baby Bok Choy requires delicate cooking and is a wonderful accompaniment to fish, tofu, pork and poultry. We hope you enjoy this as much as we did!
- Slice baby bok choy in 1/2 lengthwise and place in a large bowl of cold water to soak.
- Using a large non-stick fry pan, melt the butter and add the smashed garlic. Move around in the pan to infuse the butter, but don't let it burn.
- Place the bok choy, cut side down in the pan and saute until golden.
- Add the white wine and sugar and reduce until almost all the liquid is gone.
- Flip the bok choy over and add the broth.
- 6. Continue to cook until almost all the liquid is absorbed.
- Serve the bok choy with the thickened broth spooned over it, and garnish with sliced green onions.
Thirty some years ago, before today’s current interest in food and cooking, a group of young men attending a culinary institute in Connecticut asked to schedule a retreat at Bethany. None of them were known to us except for one, but it took no time for all of us to feel at home with each other. I have fond memories of that experience.
I was of course pleased that they appreciated the food prepared for them, in particular a chicken dish which we served for many retreats back then and which they unanimously praised. It was my version of a recipe adapted from an old homemaker’s paperback of prizewinners. It still amuses me to remember these “professional chefs in the making” as they left, each of them clutching a copy of this recipe from a housewife’s collection of favorites, and featuring a bottle of store bought salad dressing.
- Preheat oven to 325 degrees Fahrenheit.
- Place chicken, skin side up, in baking pan. Sprinkle with salt and pepper. Drizzle with margarine; broil until brown.
- Combine salad dressing, peaches, cherries, onion and chili sauce; spoon over chicken.
- Bake for 1 hour or until chicken is tender. Serve over hot cooked rice or noodles.
This week’s recipe was inspired by an Asian guest that we were hosting for lunch at our guest house. As a novice learning to cook, I was always taught by the Sisters to really think about the person that I was cooking for: What would they like to eat? What would bless them? Subtle subtext here: it’s not about what I like to cook, or what blesses ME! So a gluten-free, colorful Thai soup came to mind — a recipe that I squirreled away awhile ago in hopes that some time I would have the opportunity to make it. I made a few adaptions which resulted in the recipe below.
As I was chopping, I noticed that all of the ingredients were vibrant shades of green, so I dubbed them the liturgical ingredients of ‘ordinary time’. We rounded this lunch off with a delicate spinach and spring mix salad topped with avocado, fresh strawberries and candied almonds, and pita crisps. The dessert was a homemade Mango and Vanilla Panna Cotta — a recipe that I hope to share in future weeks!
** This recipe was adapted from Once Upon a Chef **
Thai Chicken, Spinach and Rice Noodle Soup
- 1 tbsp. vegetable oil
- 1/2 cup shallot(s) thinly sliced, from 1-2 large shallots or red onion
- 1 tbsp. ginger minced, fresh, about a 1" piece, peeled
- 2 tbsp. curry paste Thai green
- 4 cups chicken broth
- 1 can coconut milk (13.5 fl oz), unsweetened
- 1 tbsp. fish sauce
- 4 packed tsp. brown sugar light or dark
- 2 tbsp. lime juice fresh, from 2 limes
- 1/2 tsp. turmeric
- For Serving
- 4 oz. rice noodles thin
- 2 cups chicken cooked, shredded, from a rotisserie or roast chicken
- 4 handfuls spinach baby, stems removed
- 1 handful cilantro fresh, chopped
- 3 scallion(s) thinly sliced
- Sriracha sauce
- Lime wedges
- Heat the oil in a medium soup pot over medium-low heat.
- Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
- Add the green curry paste and cook, stirring constantly, for 1 minute more.
- Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions. If not using immediately, let them sit in a bowl of cold water.
- When ready to serve, taste the soup and adjust the seasoning.
- Gently reheat the noodles in the microwave, if necessary (remove from water first!).
- Place baby spinach in the bottom of the serving bowl, place the rice noodles and shredded chicken on top and ladle the hot broth over top and sprinkle with cilantro and scallions.
- Serve with a lime wedge for garnish.
Years ago, there was a collaboration between all the cooks in the Community, resulting in a lovely little cook book, “Recipes that Bear Repeating.” The creation of this book was a true labor of love. For months, recipes were written out, exchanged, and “tested” in all the households. Many notes and conversations later, such as “What do you mean by one can? What size can?” or “What does ‘until done’ mean? We need a time estimate!”, this treasury of favorites was pulled together and printed, including traditions for holidays and special occasions from the Community. This Marinade for Steaks and Chops is definitely an All-Star from the book! Right now, at Priory Books & Gifts if you buy one of the Sisters’ hand-made aprons, you get a copy of your own for free! Don’t miss out on this little treasure.
Marinade for Steaks and Chops
- Combine all ingredients and mix well.
- Cover meat with marinade and chill for several hours. Turn meat several times to allow the flavor to penetrate more evenly. If stronger flavor is desired, refrigerate overnight.
- Let meat come to room temperature before cooking.
- It may be stored, tightly covered, in the refrigerator for two weeks or in the freezer indefinitely.