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Chestnut Stuffing

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Last month Elements Theater Company presented two memorable weekends of Charles Dicken’s Christmas Carol in our church. Favorable comments were made about each little detail of the production, including one delightful feature that added much to my own enjoyment of the experience. This was the roasting of chestnuts out in the cold night air over an open fire in the church atrium before and after each performance.

 I think of Christmas time as chestnut season and since childhood chestnuts, along with pomegranates, have to me always been as essential as holly and ivy to its celebration. Not only did we enjoy eating the nuts warm out of the shell, but at our house they were always considered a necessary ingredient to our holiday stuffing. That’s what made it so special and different from the stuffing we had the rest of the year.

The combination of sausage, chestnuts, apples and savory herbs still remains in my memory as a most extraordinary culinary Christmas experience. But there’s no reason it can’t be enjoyed, even after the holidays while chestnuts are still available. Here’s my  suggestion for a cold winters night……stuff a nice crown or loin of pork and roast it for an unexpected, out of the ordinary dinner. I guarantee you rave reviews.

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Chestnut Stuffing
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COOK TIME
30minutes
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Ingredients

Instructions

  1. Put sausage meat and butter into a hot casserole.
  2. Add onions and celery and cook until soft, but not brown.
  3. Remove from heat and add marjoram and thyme.
  4. In a bowl combine bread, vegetables, hot stock, cider, apples and chestnuts.
  5. Season with salt and pepper to taste. Mix well.
  6. Place in covered baking dish and bake for 30 minutes or stuff into roast.
  7. Add a sprinkling of pomegranate at serving time for a touch of color and extra flavor.

Hearty Tuscan Kale Soup

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I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
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Hearty Tuscan Kale Soup
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COOK TIME
40minutes
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Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper. Saute 1 minute.
  5. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  6. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  7. Reduce heat to low, then simmer for 15 minutes.
  8. Season soup with salt and pepper. Stir in kale, cook until wilted, about 1 minute.
  9. Stir in parsley and top with Parmesan, if desired.

Tuscan Tomato, Bread And Herb Soup

1
I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup
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Tuscan Tomato, Bread And Herb Soup
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COOK TIME
36mins.
PREP TIME
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Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper.
  5. Saute 1 minute.
  6. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  7. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  8. Reduce heat to low, then simmer for 15 minutes.
  9. Season soup with salt and pepper.
  10. Stir in kale, cook until wilted, about 1 minute.
  11. Stir in parsley and top with Parmesan, if desired.

Autumn Shepard’s Pie

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Whenever we have Shepherd’s pie for dinner I know for certain that there will not be any leftovers for lunch the next day. Simple as it is, people love its old fashioned goodness, and even those who never take seconds can’t seem to resist having just a little bit more.

Just yesterday, I learned that sweet potatoes may be one of the greatest sources of beta carotene and Vitamin A – thus very good for you. So why not put a little autumn spin on our Shepherd’s pie and top it with tangy orange-zested sweet potato instead of white? I gave it a try and to my delight it did exactly what I what I hoped for……a thick golden crust that was gorgeous to look at and mouthwatering to eat.

Served alongside a mixed green cranberry vinaigrette salad this became a most satisfying homespun November supper.

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Autumn Shepard's Pie
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COOK TIME
30minutes
PREP TIME
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Ingredients

Instructions

  1. Put meat, onions, salt, thyme, pepper and if available bone and pan drippings, in a pot or pressure cooker and cover with water.
  2. Cook or boil them until the meat and onions are both soft. Boil the liquid down until flavorful.
  3. Add the wine and thicken with flour.
  4. Preheat oven to 350° Fahrenheit.
  5. Place meat mixture in a pie dish (the peas may be added) and top with mashed sweet potatoes.
  6. Bake until golden brown and bubbling through, about 30 minutes.

Eggplant Souffle

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As I helped clear the Retreat lunch tables, one of the leaders, a good friend (and one of my most honest) looked up at me with a smile on his face and a twinkle in his eye. “Delicious, Sister Irene,” he said, “But why is it that people in general seem to think that the only way to cook eggplant is with tomatoes?” Well, here was a question I’d never before been asked that made me stop and think. I didn’t feel it was a complaint or criticism so much as a challenge. He appeared to have enjoyed my eggplant Parmesan because his plate was clean. He’d even had a second helping!

His forthrightness set me on a course that expanded my eggplant repertoire. Up until then I had pretty much settled for recipes I’d felt comfortable making and knew most people liked. But he was a Southerner and his tastes were more towards creamy-styled dishes than Mediterranean. I asked him for suggestions and then launched into an exploration of tomato-less eggplant dishes. After trying multiple ones I settled on several favorites that I’ve stuck with over the years, this being one that both he and I like—you may, too.

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Rating: 4.75
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Recipes From A Monastery Kitchen
SERVINGS
6servings
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servings
COOK TIME
45mins.
PREP TIME
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Ingredients

Instructions

  1. Cook eggplants in 2 quarts salted, slightly boiling water for 15 minutes or until tender.
  2. Remove skins and mash pulp; add 2 Tablespoons butter, yolks, cream, and season to taste with onion salt and pepper.
  3. Soak bread crumbs in milk and squeeze crumbs in a dry cloth to remove moisture.
  4. Add crumbs to eggplant.
  5. Fold in egg whites and turn into generously buttered soufflé dish.
  6. Sprinkle with almonds mixed with the same amount of toasted bread crumbs and a little melted butter. Bake for 30 minutes in a 400 degree oven.
  7. Serve immediately in the baking dish.

Savory Herbed Chorizo Chicken

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Sometimes color can be almost as important as flavor in producing a successful recipe.  That is one of the reasons I find so much joy in using fresh garden vegetables, whether they are cooked into the dish or simply used as a garnish or an accompaniment.  Fresh herbs can also enhance an otherwise plain or ordinary entrée.

Right now our gardens are rich with a profusion of healthy herbs — so lush and fragrant that when I am in the midst of them I understand why Paddington, the cat, would often lie right down and roll around in a bed of them. I love to keep a collection of freshly picked herbs in front of me on the kitchen counter where I can bury my face in them from time to time and remember to include them in whatever I may be cooking.

Today I am making savory herbed chorizo chicken breasts using both garden vegetables and herbs to notify both the eye and the palette.

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Savory Herbed Chorizo Chicken
4 (6 ounce) skinless, boneless chicken breast halves ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper Cooking spray ¼ cup Mexican pork chorizo, casings removed ¼ cup sliced onion 2 tablespoons diced carrot ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper ¼ cup white wine 1 tablespoon chopped fresh cilantro
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COOK TIME
18mins.
PREP TIME
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Ingredients

Instructions

  1. Heat a grill pan over medium-high heat.
  2. Sprinkle chicken with ¼ teaspoon salt and pepper.
  3. Coat pan with cooking spray.
  4. Add chicken to pan; cook 6 minutes on each side or until done.
  5. While chicken cooks, heat a large skillet over medium – high heat.
  6. Add chorizo; cook 1 minute, stirring to crumble.
  7. Add remaining ¼ teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally.
  8. Add bell peppers; cook 1 minute or until crisp-tender.
  9. Add wine, cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
  10. Spoon chorizo mixture over chicken; top with cilantro or any choice of fresh herbs ( rosemary, thyme, oregano, sage)