Spring! Kale and Chickpea Grain Bowl

Easy peasy lemon squeezy. This catch phrase from a British advertisement in the 1950’s aptly describes this week’s blog: a kale and chickpea grain bowl with a bright shot of lemon! Fresh and easily put together, this decidedly spring recipe reflects the changes in the gardens around our community: a riot of daffodils in the orchard, brave pansies and primroses blooming despite residual winter chill, delicate cherry blossoms and lush magnolias are all in force. These blooms never fail to inspire hope each year and the promise of better days ahead.

 

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Spring! Kale and Chickpea Grain Bowl
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
20minutes
PREP TIME
10minutes
READY IN
30minutes

Ingredients

Instructions

  1. Drain chickpeas and pat dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots. Cook until chickpeas are browned.
  2. Add kale and cover to cook until kale is slightly wilted and carrots are tender.
  3. Add chickpea mixture, parsley, salt, and pepper to quinoa.
  4. To make dressing, process guacamole, olive oil, lemon juice, zest, garlic, and turmeric in a food processor until smooth.
  5. To serve, divide salad into bowls, drizzle with dressing and garnish with fresh lemon

Filet of Sole – A Cape Cod Classic

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Filet of Sole – A Cape Cod Classic
We are blessed by having visitors from all over the United States coming to stay in Bethany, our lovely Guest House—and the cooking Sisters love to serve them the best of Cape Cod cuisine. Situated right on the water, with fishing boats arriving and departing on each tide, it’s sometimes easy for us to forget what a fantastic opportunity we have to enjoy fish fresh from the catch. Our eager guests often prove to be an incentive for us to investigate new ways to prepare a Cape Cod classic, such as Filet of Sole—and this particular recipe has proven to be a big hit!
SERVINGS
1
CHANGE SERVING SIZE
COOK TIME
10mins
PREP TIME
10mins
READY IN
25mins

Ingredients

Instructions

  1. Preheat the oven on warm. Combine the flour, salt, and pepper in a pie plate
  2. Heat 1 Tbsp of oil and 1 Tbsp of butter in a skillet. Add cherry tomatoes, toss until thoroughly cooked; at the last minute, add most of the basil, saving some to sprinkle on when served. Place in a warm oven.
  3. In the same skillet, melt 3 Tbsp butter. While that’s heating, dredge the fish in the flour, then cook on medium to hot in a skillet until golden—about 2 minutes per side. As it’s browning up, add a little wine for flavor!
  4. When ready to serve, tumble tomatoes onto the fish, and garnish with chopped basil leaves or parsley and a lemon wedge.

Apricot Butter Cookies

Tonight, our Convent was humming with Christmas cheer as we readied our home for Christmas. Some wrapped presents to send to families, other Sisters spent time catching up with old friends as they penned their lovely cards. In the kitchen, we turned on Bing Crosby and poured over old fashioned family recipes as we pondered which cookies we would make this year. The royal icing was prepared and crispy butter cookies were being decorated with sprinkles covering every surface. I remembered a cookie that I hadn’t baked in years and a favorite to be sure. In fact, you won’t find this anywhere else on the internet, at least I couldn’t. Cut from an old magazine, pressed onto an index card and covered in plastic, this shows how treasured this recipe is. Sometimes baking can restore wonderful memories of times past and other times it just puts a smile on your face, honey in your belly and much joy for the adventures ahead. I love Christmas. The beauty, the magic and most of all the precious gift that is awaiting us in the form of a little baby on Christmas morning.

May the season of light be yours this year. Blessed Christmas!

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Apricot Butter Cookies
SERVINGS
32cookies
CHANGE SERVING SIZE
cookies
COOK TIME
30mins
PREP TIME
10mins
READY IN
1 1/2hr

Ingredients

Instructions

  1. To make the filling: In a small saucepan, combine the apricots, sugar and water and simmer for 15-18 min. or until the liquid is reduced by half and add the rum or brandy. Let the mixture cool slightly and in a food processor or blender, puree it.
  2. Make the shortbread cookie dough. In a bowl, whisk together the flour, baking powder and salt. In a separate standing mixer, beat together the butter, sugar, and brown sugar until the mixture is light and fluffy. Beat in the vanilla and the egg, beating the mixture until it is well combined. Slowly, add the flour mixture in stages and mix until just combined, but don't over mix or your shortbread will be tough.
  3. Form the dough into a log, wrap well in plastic wrap and chill for 1 hr. Divide the log into 4 pieces.
  4. Working with one piece of dough at a time, place the dough in plastic wrap and roll into an 8 inch long rope - place on a parchment covered sheet pan and make a canal down the center with your finger so the log becomes a 8 x 2" rectangle with a channel in the middle.
  5. Spread the apricot puree in the canals.
  6. Bake the cookie sticks in a 350 degree oven for 18-20 min. until the edges are slightly golden.
  7. Transfer to a rack and let them cool.
  8. In a small bowl, whisk together the glaze ingredients and add just enough water to make a thick but pour-able icing - you want it to be on the thick side.
  9. If desired, transfer the glaze to a squeeze bottle or piping bag and drizzle the icing over the cookies.
  10. Cut the rectangles diagonally into 1" strips.
  11. The cookies will keep in the freezer or in an airtight container for 1 week.

Merry Christmas from our home to yours!

St. Lucia Bread

Since St. Lucia’s Day (or St. Lucy’s Day) is just around the corner on December 13th, we thought we’d share this special Swedish bread with you – fantastic for the Holidays. The celebration of the day comes from stories that were told by Monks who first brought Christianity to Sweden. “St Lucia was a young Christian girl who was martyred, killed for her faith, in 304. The most common story told about St Lucia is that she would secretly bring food to the persecuted Christians in Rome, who lived in hiding in the catacombs under the city. She would wear candles on her head, so she had both her hands free to carry things. Lucy means ‘light’ so this is a very appropriate name.” (see note below**)

December 13th was also the Winter Solstice, the shortest day of the year, in the old ‘Julian’ Calendar and a pagan festival of lights in Sweden was turned into St. Lucia’s Day. It is now celebrated by a girl dressing in a white dress with a red sash around her waist and a crown of candles on her head. Thus, the wreath of bread dotted with candied “berries.” If you’d like you can also add small candles to the cake as well for a more festive look.

** read more at https://www.whychristmas.com/cultures/sweden.shtml

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St. Lucia Bread
SERVINGS
2loaves
CHANGE SERVING SIZE
loaves
COOK TIME
20-25mins
PREP TIME
30mins
READY IN
2-3hrs

Ingredients

Instructions

  1. In a large mixer, soften the yeast in the warm water
  2. Heat the milk until warm. Add the oil and sugar and stir to dissolve.
  3. Add this mixture to the yeast mixture in the mixer
  4. Add salt and saffron
  5. Add the 3 slightly beaten eggs and mix with dough hook.
  6. Add the lemon zest, citron and almonds and continue mixing
  7. One cup at a time, add the flour and mix well after each addition. Stop adding the flour when the dough starts pulling away from the side of the bowl. Adding more flour if necessary.
  8. Turn the dough out onto a floured board and knead for 5 min, or until dough becomes smooth and elastic; adding flour as necessary.
  9. Place the dough in a greased bowl, cover, and let rise in a warm place until almost doubled in size, about 1 hr. (At this point, you can refrigerate the dough, if you want to work with it later).
  10. Divide the dough into six equal balls and roll into large ropes and then braid three together, making two braids.
  11. Pinch the two ends together and tuck under, forming two circular loaves.
  12. Preheat oven to 325 degrees. Line two sheet pans with baking paper, or grease, and put a braided loaf on each pan.
  13. Cover and let rise in a warm place, until doubled.
  14. Combine the remaining egg with a tablespoon of water to make an egg wash, and brush on the braids.
  15. Bake for about 20-25 min or until the loaf feels firm to the touch. If you would like to use a thermometer, the internal temperature should read about 190 degrees.
  16. While the bread is baking, prepare your frosting, mixing all ingredients until smooth and on the thicker side. Cut your cherries in half.
  17. Remove bread from the oven and cool slightly, then decorate, using the green cherries as leaves, and the red as berries.

Flemish Beef Stew

Every time our lace making sister comes home from Belgium, one of the first things she’s eager to do is cook something from her adopted homeland for all the sisters here at home. Not only does she want to introduce us to Flemish cooking, she also wants to be able to share the response of the sisters “here” with those “back there.”

This time, she’s chosen to make Flemish Beef stew, a simple stew with a unique flavor provided by one key ingredient, which is beer. Frequently when referring to this meal it will be said “The better the beer the better the stew.” Now beer is not something we regularly have on hand in the convent, but only when its given to us as a gift for some celebratory occasion, but our determined sister would not be put off by lack of one ingredient, even though it be the most important one in the recipe. She is known for having everything fall into place at the right moment regardless of the odds. So it was no surprise to anyone when a 6 pack of Stella Artois appeared on the kitchen counter. Without skipping a beat, she continued working on her stew while quietly throughout the convent sisters could be heard quietly chanting “The better the beer, the better the stew.”

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Flemish Beef Stew
SERVINGS
8servings
CHANGE SERVING SIZE
servings
COOK TIME
15mins
PREP TIME
30mins
READY IN
8 hrs45 min

Ingredients

Instructions

  1. Heat 2 teaspoons oil in a large skillet over medium heat. Add half the beef and brown on all sides, turning frequently, about 5 minutes
  2. Transfer to a slow cooker and drain any fat from the pan.
  3. Add the remaining 2 teaspoons oil and brown the remaining geef and add to the slow cooker.
  4. Add mushrooms to the skillet and cook, stirring often, until they give off their liquid (5-7 minutes).
  5. Sprinkle flour over the mushrooms and cook for half a minute. Add beer and bring to a boil, whisking constantly to reduce foaming, until thickened and bubbliing, about 3 minutes. Add the mushroom mixture to the beef in the slow cooker.
  6. Add carrots, onion, garlic, mustard, caraway seeds, salt, pepper and bay leaf to the slow cooker and stir to combine.
  7. Cover the slow cooker and cook on low until the beef is very tender, about 8 hrs.

Hearty Beef Stew

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.

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Hearty Beef Stew
SERVINGS
8people
CHANGE SERVING SIZE
people
COOK TIME
8hours
PREP TIME
35minutes
READY IN
8hours, 35 minutes

Ingredients

Instructions

  1. Place in a 5- to 6-quart slow cooker.
  2. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
  3. Heat oil in large skillet over medium-high.
  4. Repeat procedure with remaining beef.
  5. Add wine to skillet; scrape to loosen browned bits from bottom of pan.
  6. Bring wine to a boil, and cook 1 minute.
  7. Add to slow cooker.
  8. Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
  9. Add thyme sprigs and bay leaves.
  10. Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
  11. Whisk together flour and remaining 1/2 cup stock.
  12. Add flour mixture and to slow cooker.
  13. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
  14. Discard thyme sprigs and bay leaves.
  15. Garnish with parsley, if desired.