We have had a wonderful summer with food, creating a wide variety of unusual fresh salads of all sorts, interesting new chilled soups, and great ribs, chicken, burgers, and other meats from the grill. Now people are remembering the savory heartwarming dishes of cooler weather, expressing their desire for savory seasonal favorites of the Fall.
Right now I am torn between wanting to serve a great pot roast, while at the same time thinking how happy many people would be to enjoy a tasty old fashioned Shepherd’s Pie…so we do both! For today, we’ll make a great pot roast doubling the amount we would usually cook, and saving the meat for a delicious Shepherd’s Pie in a few days’ time.
- Preheat the oven to 275 degrees F
- Generously salt and pepper the chuck roast
- Heat the olive oil in large pot or Dutch oven over medium-high heat and add the halved onions to the pot, browning them on both sides. Remove the onions and set aside.
- Put the carrots into the same pot and toss them until slightly browned, about a minute, and set aside the carrots with the onions.
- Add a bit more olive oil to the pot and place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the meat to a plate.
- Deglaze the pot with either red wine or beef broth—about 1 cup—scraping the bottom with a whisk. Place the meat back into the pot and add enough beef stock to cover the meat halfway.
- Add the onions and the carrots, and fresh herbs.
- Cover pot and roast, about 1 hour per pound of meat. The roast is ready when it can be pulled apart with a fork.
Optional: Top with mashed potatoes and freshly steamed broccoli
- Boil 6 baking potatoes in salted water until fork tender
- Drain the potatoes and return to the pot.
- In a small bowl, mix 2 cups of sour cream, 2 cups of milk and add to the pot of boiled potatoes.
- Mash potatoes with a hand masher, hand held beater or an electric mixer
- Spread potatoes over the meat, sprinkle with Paprika and broil 5-10 minutes.
- Add steamed broccoli and serve warm.
Here’s a tasty and classy recipe that we served to our guest in Bethany tonight. The prep time is minimal. You can make the marinade ahead, add the steak tips, seal in a zip lock bag and freeze until ready to use (skip to step 2). We recommend buying steak tips when they are on sale. All of us love comfort food, and this is the perfect recipe for a busy family. The marinade is also our new favorite for steaks and grilling as we head towards summer – a teriyaki kind of flavor. We got rave reviews from our guest, so give it a try!
Beef Tips with Mushrooms and Sherry
- In a shallow bowl, make the marinade by combining soy sauce, brown sugar, lemon juice, olive oil, garlic, onion, ginger and pepper. Coat beef tips with marinade. Cover and refrigerate for at least 6 hrs.
- Remove steak tips from marinade and pat meat dry. Reserve marinade.
- Heat a large skillet over medium-high heat with oil. When oil is hot and begins to smoke, add the beef and brown 3 min. on each side. Do not overcook. Remove when evenly deep brown and reserve on a plate.
- Add remaining 3 Tbsp. olive oil to skillet, heat until oil ripples then add mushrooms and brown 7-8 min. Add garlic after 5 to 6 min. Season mushrooms with salt and pepper and cook a few minutes more.
- Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
- Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.
All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.
Stamping the snow off of my boots I came into the convent from the windy cold outdoors. As I shed my coat, I thought “Nothing could be more comforting than the warmth of being indoors right now.” But then I entered the refectory where I was met with something else even more comforting. It was the unmistakable aroma of one of our favorite meals, simmering in the skillet. Cooked with just the right combination of spices and seasonings, few, if any can resist this Southwestern chili especially on a chilly night like this.
As mealtime arrived the Sisters all gathered in the dining room where a glowing fire crackled in the fireplace. Each of us had a bowl of chili with our own favorite choice of toppings. Nothing could have warmed our hearts or satisfied our pallets more. We ate our meal with gladness and gave God thanks for all His many, many blessings to us.
Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month.
- Sauté the vegetables, ground beef, and spices, then put the mixture into the Crockpot or covered skillet along with tomatoes and kidney beans. Simmer until it’s thickened and has a nice beefy flavor, and then stir in jalapeños. We like this served with cornbread.
- To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces, until the beef is browned, about 7 minutes.
- Transfer the mixture to the slow cooker or covered skillet, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook on lowest possible heat until the chili thickens and the flavors meld, adding small amounts of the beer and coffee as needed to keep mixture from sticking. Stir in the jalapeños or green chiles. Taste and season with salt as needed.
Last week we started “putting the gardens to bed” for the season.
This end of an era always seems to creep up on us before I expect it
to. For me it is always accompanied with a certain sadness. No more
beautiful early morning sights of garden tubs overflowing with choice red
tomatoes, crisp green lettuce and chard, gorgeous shiny eggplants and
colorful summer squashes ushering in the new day. What did arrive
this morning were some wonderful prizewinning heads of cabbage, a goodly
amount of green beans and plenty of assorted tomatoes. So tonight we
will enjoy a favorite old world classic for our dinner: Stuffed
cabbage rolls with fresh garden tomato sauce along with tender whole
- Cut up tomatoes and simmer with olive oil, onion salt, oregano and sugar until reduced to 1 cup or 8 ounces of sauce. Can be done while preparing cabbage.
- Leave cabbage whole, but cut around the stem, and parboil for 5 minutes; let steep for another 5 minutes. Remove cabbage from water and drain; separate cabbage leaves. Chop the small inside leaves and the core and use to line a Dutch oven.
- Combine all the stuffing ingredients and mix thoroughly. Season with salt and pepper to taste. Place 1 tablespoon stuffing on each of the larger cabbage leaves, fold ends of leaves over the stuffing, and roll leaves.
- Arrange the stuffed cabbage leaves in rows in Dutch oven; sprinkle each layer with olive oil, tomato sauce, and crushed bay leaf. Sprinkle lightly with salt and pepper; add remaining tomato sauce, beef broth and enough water to cover. Place a plate on top of cabbage rolls, and simmer over low heat for 1 hour. Serve the cabbage rolls with the pot sauce pored over them.
This is definitely the season for soups and we are adding them to our menus at the convent every week. There are so many kinds to choose from, they are so much fun to make, and so satisfying to eat. One of the suppers which sisters most love is a big hearty soup served right out of the skillet in which it has been prepared and then simmered a good part of the afternoon. Each person goes by and dips out a bowlful just to their liking to take back to their table where home baked bread and salad is waiting for them. This simple experience almost always puts everyone in a jovial mood that makes for a good time at the table with a warm “homey” atmosphere filling the refectory. One of our most popular choices is this goulash soup with a light Hungarian accent.
- Heat the oil in a large pan. Add the meat, onion, garlic, and carrots and cook over low heat, stirring occasionally, for 8-10 minutes until lightly colored. Add the cabbage and bell pepper and cook stirring frequently, for 3-4 minutes.
- Sprinkle in the flour and paprika and cook, stirring continuously, for 1 minute. Gradually stir in the vegetable stock, a little at a time. Increase the heat to medium and bring to a boil, stirring continuously. Season to taste with salt, then reduce the heat, cover, and simmer for 30 minutes.
- Add the potatoes and bring back to a boil, then reduce the heat, re-cover the pan, and simmer for another 20-30 minutes, until the potatoes are soft but not falling apart.
- Taste and adjust the seasoning, adding salt and pepper if needed. Stir in the sugar, if necessary. Ladle the soup into warmed bowls, swirl a little sour cream or shredded cheese on top of each, and serve immediately.