Pot Roast

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.

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Pot Roast
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
4hrs
PREP TIME
15mins
READY IN
4 hrs15 min

Ingredients

Instructions

  1. Preheat the oven to 275 degrees F
  2. Generously salt and pepper the chuck roast
  3. 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.
  4. Put the carrots into the same pot and toss them until slightly browned, about a minute, and set aside the carrots with the onions.
  5. 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.
  6. 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.
  7. Add the onions and the carrots, and fresh herbs.
  8. 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
  1. Boil 6 baking potatoes in salted water until fork tender
  2. Drain the potatoes and return to the pot.
  3. In a small bowl, mix 2 cups of sour cream, 2 cups of milk and add to the pot of boiled potatoes.
  4. Mash potatoes with a hand masher, hand held beater or an electric mixer
  5. Spread potatoes over the meat, sprinkle with Paprika and broil 5-10 minutes.
  6. Add steamed broccoli and serve warm.

Honey Balsamic Grilled Chicken with Grilled Vegetables​

The crispness of fall is all around us. This past Monday, the Sisters rose early to put our gardens to bed for the winter. It’s always bittersweet for me, as working in the earth, getting my hands dirty and seeing the fruits of our labor and God’s creative act are moments that I treasure. We decided not to put our “chef garden” to bed, as the tomatoes, chard, beets and kale are still growing, and a late crop of peas is sprouting their heads above the earth. So, as a tribute to summer, I wanted to share this wonderful recipe with you. You can use any vegetables for grilling, so don’t feel limited by the ingredients here. If you’re anything like me, your grill stays outside until it snows! Take advantage of the beautiful fall weather and enjoy.
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Honey Balsamic Grilled Chicken with Grilled Vegetables​
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
  2. Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
  3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
  4. Brush oil on each side of the vegetables and sprinkle with salt and pepper​
  5. Put ​vegetables​ on 1 large grill tray or ​directly on grill​, and cook, turning constantly until the ​vegetables are cooked and golden, about 6 to ​10​ minutes. Set aside on a dish.
  6. ​Put the chicken on the grill and ​cook about ​4​ to ​5​ minutes on each side until grill marks appear and the chicken is cooked through​​. If you prefer to finish them off in the oven, I suggest a grill pan or cast iron skillet - cook until the internal temperature reaches 160 degrees.
  7. ​Transfer ​the chicken ​to a platte​r ​with the vegetables and pour the balsamic dressing over everything​ and serve.​

Roasted Cornish Game Hen

What is a sister to do when she is supposed to prepare a lovely meal for a special guest that is gluten free, does not eat meat and dislikes seafood? Not the easiest assignment, but if she prays and uses a little ingenuity she always comes up with not only a solution, but often a very remarkable  one. Last week the sister doing Bethany guest cooking actually faced this challenge. What did she do? It was the first day of Autumn and she wanted the meal to reflect that.

She chose a plump little Cornish Hen for the star of the meal, and served it chock-full of healthy, wholesome selection of wild rice, dried fruits, and nuts. Roasted with fresh garden herbs, garlic and lemon, some butternut squash and fresh broccoli accompanied the plump little bird, and the result: great satisfaction all the way around.

PS: No need to reserve this meal for the gluten free and those who abstain from meat and fish!

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Roasted Cornish Game Hen
SERVINGS
1-2servings, depending on the size of the hen
CHANGE SERVING SIZE
servings, depending on the size of the hen
COOK TIME
1hr
PREP TIME
10mins
READY IN
1 hr10 mins

Ingredients

Instructions

  1. Preheat the oven to 350.
  2. Gather a small bunch fresh herbs of your choice, 1 peeled garlic clove, half a lemon and 2 tablespoons of butter. For this meal we used fresh Rosemary and Thyme from the garden.
  3. Place the chicken in a roasting pan and gently separate the skin from the top of the hen.
  4. Place a small bunch of the herbs and butter under the skin, and put the garlic clove, lemon half and another small bunch of herbs in the chicken. Lightly drizzle with oil and sprinkle with salt and pepper.
  5. Roast the chicken for 1 hour or until the internal temperature reaches 165 degrees. Baste occasionally with chicken broth and white wine.
  6. Serve on a bed of wild long grain rice with cranberries, sunflower seeds and walnuts for a festive autumn meal!

Falafels

Most of the sisters enjoy having falafels whenever they are put on the menu, but we have  one sister who absolutely loves them. Just mention the word…her eyes light up, her face beams, and she’s ready to reach for the garbanzos to whip some up!  “How did  you acquire such a passion for them?” I asked. This was her reply:
“Picture,” she said “a dusty winding street in the heart of Jerusalem that leads to an intriguing shop. The walls are covered with hand-woven rugs, and the atmosphere is alive and warm with people sitting all around on the floor on cushions sipping mugs of tea and eating falafels. Here it was that I first fell in love with them.”
Well, you may not be able to go all the way to the Holy Land to become acquainted with this food, but you may learn to love it yourself by trying out this simple recipe right here at home as so many of us have!
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Falafels
SERVINGS
1dozen
CHANGE SERVING SIZE
dozen
COOK TIME
8mins
PREP TIME
20mins
READY IN
30mins

Ingredients

Instructions

  1. Blend together egg, onion, cumin, salt and pepper and fresh parsley.
  2. In a separate bowl, coarsely mash the cooked garbanzo beans, leaving some whole.
  3. Add egg mixture to garbanzo beans. Stir in ½ cup panko crumbs, and chill for 10 minutes.
  4. Remove garbanzo beans from the refrigerator and form into a ball, using about 1 tablespoon per ball. Roll in remaining panko crumbs.
  5. Fill a deep sided skillet with 1 inch of oil, and heat over a medium-high heat.
  6. Gently drop the falafel balls into the oil and fry until golden, turning occasionally for about 6 minutes. Remove falafel balls from oil and set on a paper towel to drain.
  7. Serve in a pita pocket with shredded cabbage or lettuce and a savory dressing, top a garden salad, or just eat it plain alongside vegetables, and enjoy!

Quinoa Stuffed Peppers

We continue to look for new ways to include more whole grains in our diet. Years ago long before it was as well known as it now, a friend of  mine, who at that time was considered a health food zealot introduced me to quinoa. I became fascinated with this grain sometimes referred to as Aztec gold because it is a complete protein in itself, and a valuable source of food to the Aztec Indians

Stuffed pepper have always been a real favorite with our family over many years, but always,( over all those many years),  we had them stuffed with rice. Recently it occurred to me that they might be good stuffed with quinoa, so yesterday I decided to give it a try for one of our summer night suppers. What a pleasant and satisfying surprise! You might like to try it yourself and see how you feel about it.

I used a little Italian sausage in ours but no need to if you would rather keep it vegan.  Remember this grain is a complete protein in itself…. That’s why it is known as the “Gold of the Andes.”

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Quinoa Stuffed Peppers
SERVINGS
6-8servings
CHANGE SERVING SIZE
servings
COOK TIME
45mins
PREP TIME
20mins
READY IN
1 hr5 mins

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place the quinoa and broth in a saucepan, and bring to a boil, reduce heat, cover and cook 20 minutes. In a skillet over medium heat, cook the sausage until evenly browned.
  3. Remove the tops and seeds of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
  4. In a bowl, mix the browned sausage, cooked quinoa, 1 can tomato sauce, onion salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper.
  5. Pour the remaining tomato sauce over the stuffed peppers. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Pesto Sauce

The Sisters have been rising with the sun over the past couple of months to get our gardens going for summer. We have six different vegetable gardens in plots of land all over our community. Some cover acres of land and others are smaller plots, but they all need the love and care it takes to get them going. As we were working this morning, putting the last of our basil seedlings in the ground, I was getting excited about the prospect of harvesting and cooking some of my favorite dishes. Who doesn’t love a big bowl of steamy pasta tossed in pesto and sprinkled with parmesan cheese?

This recipe is one of my favorites for pesto. It’s a bit lighter and more of a sauce. It’s loaded with flavor and makes an elegant dish when used with tortellini, fettucini or one of the other heartier pastas that can stand up to pesto. It introduces the aromatic flavor of parsley with the basil and the lemon juice helps keep the herbs vibrant. If you’re making a regular pesto, I was taught in Italy to throw an ice cube in when blending the basil as this also helps keep the color bright and green. This can be refrigerated or frozen indefinitely for future use; just warm it up at room temperature – do not cook or heat.

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Pesto Sauce
SERVINGS
2pints
CHANGE SERVING SIZE
pints
COOK TIME
0mins
PREP TIME
10mins
READY IN
15mins (or less)

Ingredients

Instructions

  1. Put all the ingredients except the basil into a blender and grind thoroughly.
  2. Add the basil and grind until creamy texture is achieved. No cooking is needed.
  3. This amount of sauce is enough for 1 pound of pasta of your choice.