Warm Goat Cheese Salad

Our Gregorian Chant Retreat has just come to a close today, ending on a very positive and productive note, with a number of first timers wanting to return! Always a rewarding finale to any retreat.

In addition to the new faces in attendance were a number of new menus that brought many sincere compliments from the eaters. One of the new dishes was this warm autumn salad, featuring golden roasted butternut squash topped with smooth soft goat cheese.

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Warm Goat Cheese Salad
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
15-20mins
PREP TIME
10mins
READY IN
25-30mins

Ingredients

Instructions

  1. In a medium mixing bowl, combine butternut squash, pecans, 2 Tbsp. olive oil, and brown sugar.
  2. Spread on rimmed baking sheet and roast at 400 degrees 15-20 minutes.
  3. Remove from oven and cool on pan.
  4. Assemble salad by topping mixed greens with squash mixture, dried cranberries, goat cheese, and green onions.
  5. Drizzle with maple mustard vinaigrette.

Roasted Butternut Squash and Pear Ginger Bisque

As we finished harvesting all of our winter squash for the season, it only felt appropriate to take a few inside and enjoy a lovely, warm bisque that has all the flavors of fall. By roasting the squash along with all the spices and sugar in this recipe, you’ll bring alive the essential oils buried in them and caramelizing the squash at the same time—achieving a depth of flavor you can’t get by starting this on the stove top.

We are busy bustling around and getting ready for our Arts in Celebration weekend, but remembering how important it is to balance our life with the simple pleasures that God gives us. We do hope you will consider joining us over this next week to experience beauty and the arts, as we commemorate the 500th anniversary of the Reformation.

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Roasted Butternut Squash and Pear Ginger Bisque
SERVINGS
16cups (8 servings)
CHANGE SERVING SIZE
cups (8 servings)
COOK TIME
45mins
PREP TIME
15mins
READY IN
1hr

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Prepare butternut squash and toss in a bowl with 6 Tbsp. olive oil, 1 Tbsp Kosher salt, cinnamon, nutmeg, ginger and brown sugar
  3. Spread squash on two parchment or foil lined baking trays and roast in oven for 30 - 35 min. or until tender when pierced with a fork (stirring occasionally).
  4. While the squash is roasting, prepare your leeks and pears. Place the sliced leeks in a bowl of cold water to remove any excess dirt, then remove.
  5. Heat a large dutch oven with the remaining 2 Tbsp of olive oil and 1 Tbsp of butter. Saute leeks over medium heat until golden and soft. Add pears and then the roasted butternut squash, scraping all the goodness off the pan.
  6. Add the broth and bring to a simmer, cover and cook until all the vegetables are tender, about 10 min.
  7. Remove from heat, and puree with an immersion blender, until completely smooth.
  8. Adjust seasonings (add additional 1 tsp. salt) and cream, milk (or additional stock) to the consistency you prefer.
  9. Serve warm, enjoying the flavors of fall!

Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce

Many years ago, we had a cookbook from Maine that had the most extraordinary apple pie recipe. It had a layer of crushed graham crackers and caramel sauce underneath the apples. We lost that cookbook in the move to our new kitchen, but every fall when the apples are being harvested I think back to this recipe. This year, I decided to re-create it in an apple crisp. It sure took less time than making a pie, but the flavor combination was there. 
 
For gluten-free cooking, try substituting gluten-free cookies for the graham crackers and brown rice flour for the flour. I think you might be pleased.
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Graham Cracker Apple Crisp with Homemade Salted Caramel Sauce
SERVINGS
9servings
CHANGE SERVING SIZE
servings
COOK TIME
30-40mins
PREP TIME
20mins
READY IN
50-60mins

Ingredients

Instructions

  1. ​​Lightly grease 8x8” square baking dish​
  2. Filling: Toss apples together with brown sugar, cinnamon,​ flour, salt, lemon zest, lemon juice and the melted butter.
  3. Topping: Melt butter in a medium bowl and add all other topping ingredients. Mix until crumbly and evenly mixed.
  4. Sprinkle over apples and pat down lightly. Bake at 350º for about 30-40 minutes, until apples are soft​ and the filling bubbles and the crisp is golden.​​
  5. Meanwhile make Salted Caramel Sauce​: Add the sugar in an even layer over the bottom of a medium​ saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt. ​It's okay if the sugar begins to ​form clumps​-​ keep whisking and as it continues to cook, they will melt back down. Stop whisking once all of the sugar has melted, and swirl the pan occasionally while the sugar cooks.
  6. Continue cooking until the sugar has reached a deep amber color. It should look almost a reddish-brown, and have a slight toasted aroma. This is the point where caramel can go from perfect to burnt in a matter of seconds, so keep a close eye. If you are using an instant-read thermometer, it will be around 350 degrees F.​ Watch this step very carefully!​
  7. Remove the caramel from the heat and add the butter all at once. Be careful, as the caramel will bubble up when the butter is added. Whisk the butter into the caramel until it is completely melted.
  8. Slowly pour the cream into the caramel. Again, be careful because the mixture will bubble up ferociously.
  9. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel ​or kosher salt ​and whisk to incorporate.
  10. Set the sauce aside to cool for 10 to 15 minutes and then pour int​o jars. The sauce can be refrigerated for up to 1 month.
  11. ​Serve crisp warm with a scoop of vanilla ice cream and salted caramel sauce.

Beef Tips with Mushrooms and Sherry

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!

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Beef Tips with Mushrooms and Sherry
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins
PREP TIME
20mins
READY IN
35 mins

Ingredients

Instructions

  1. 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.
  2. Remove steak tips from marinade and pat meat dry. Reserve marinade.
  3. 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.
  4. 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.
  5. Add sherry, reduce 1 minute. Add 1 cup of reserved marinade (strained). Reduce heat and cook, reducing liquid until thickened.
  6. Add beef tips, their juices and mushrooms to the pan, cook for 2 min. Serve with mashed potatoes and mixed vegetables on the side.

Thai Chicken, Spinach and Rice Noodle Soup

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 **

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Rating: 2.67
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Thai Chicken, Spinach and Rice Noodle Soup
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
15minutes
PREP TIME
10minutes
READY IN
25minutes

Ingredients

Instructions

  1. Heat the oil in a medium soup pot over medium-low heat.
  2. Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
  3. Add the green curry paste and cook, stirring constantly, for 1 minute more.
  4. 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.
  5. Meanwhile, cook the rice noodles according to the package instructions. If not using immediately, let them sit in a bowl of cold water.
  6. When ready to serve, taste the soup and adjust the seasoning.
  7. Gently reheat the noodles in the microwave, if necessary (remove from water first!).
  8. 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.
  9. Serve with a lime wedge for garnish.

Overnight Christmas Blueberry-Pecan French Toast

Today’s post begins a series of offerings from Guest Bloggers at the Monastery Kitchen! We hope you will be doubly blessed (as today’s author was!) by this beautiful story and recipe for a delicious Christmas breakfast.

A new friend and a great recipe: I got a Christmas miracle two-fer!
A funny thing happened on the way to the blueberries…

by Donna-Marie Cooper O’Boyle

It was two days before Christmas and I simply did not have time. I couldn’t afford a run to the grocery store and deal with the bustling crowds of last minute shoppers in the midst of all that I was doing. But I’d forgotten the butter, so I was forced to brave the cold and the crowds.

Making my way through the produce aisle, I spotted an elderly woman who was pushing her carriage slowly and seemed a bit lost. She sounded as if she were talking to herself. As I approached her, I discovered she was. I asked if she needed help.

Fumbling through her purse, she pulled out a folded piece of paper and said she was looking for fresh blueberries for a recipe she found in a magazine. I went with the woman – whose name, I learned, was Ellen — to find the tucked-away fruit. We found them, but since the fresh blueberries were not in season and were a bit expensive, Ellen decided to opt for frozen.

I began to walk with Ellen to the frozen food department on the other side of the store. We chatted along the way, and my new friend told me all about the recipe and how it is assembled in one pan on Christmas Eve to enjoy on Christmas morning. She sold me on the idea, so I grabbed a bag of frozen blueberries for my own shopping cart. Ellen and I gathered up the remaining items we both would need for the special Christmas breakfast. Before parting company, we exchanged phone numbers with the intention to chat again.

After Christmas, we spoke on the phone and compared notes about our overnight Christmas French toast and we made a date to get together.

That was several years ago. Since then, we’ve gone out for tea, watched a Christian movie at the theater, and chatted about our faith and families time and time again. I even brought Ellen a rosary from one of my visits to Rome. Though she is not Catholic, she said she appreciated it very much and began praying the rosary. Later on, she would tell me that she wasn’t sure if she was saying it just right, but that praying it brought her much comfort.

We are still friends to this day. And to think that our friendship was born in a grocery store on a blustery day when I was tempted to not leave the house! But, oh, how I marvel over God’s mysterious and wondrous ways. He arranges beautiful serendipitous encounters that can turn into meaningful faith-filled meetings and even long-term friendships. We just need to open our eyes and our hearts—and slow down a bit too.

Donna-Marie Cooper O’Boyle is an award-winning author and the EWTN television host of Everyday Blessings for Catholic Moms. A Catholic wife and mother of five, she was noted as one of the Top Ten Most Fascinating Catholics in 2009 by Faith & Family Live and enjoyed a decade-long friendship with Blessed Mother Teresa of Calcutta.

To read more about Donna-Marie Cooper O’Boyle, or to purchase her wonderful book “Feeding Your Family’s Soul”, follow this link!
http://www.paracletepress.com/Products/8357/feeding-your-familys-soul.aspx

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Rating: 5
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Overnight Christmas Blueberry-Pecan French Toast
SERVINGS
10people
CHANGE SERVING SIZE
people
COOK TIME
45-60minutes
PREP TIME
READY IN

Ingredients

Instructions

  1. Coat a 9 x 13–inch baking pan with nonstick spray, and arrange baguette slices in a single layer in the dish. I usually “cheat” and make more than one layer.
  2. In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar (or honey), vanilla, and nutmeg.
  3. Pour the mixture evenly over the bread.
  4. Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but most of it will all soak into the bread throughout the night.
  5. Just before baking, sprinkle the remaining quarter cup of brown sugar (or honey), the pecans, and the blueberries over the top.
  6. Bake in a 350ºF oven for about 45–60 minutes or until golden and bubbling. (Check it at 45 minutes and keep an eye on it for the remainder of the time.) It should be a light golden brown on top, and the egg mixture should be completely cooked.
  7. Serve with pure maple syrup. For an added treat, heat the syrup with extra blueberries to make blueberry-flavored syrup. You can serve this dish with fresh fruit on the side and breakfast sausage or bacon, too. Enjoy!

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