My Mom’s Potato Salad

Memorial Day is supposed to be the kick off for summer, but it was a little questionable with the cold temperatures and constant rain. The vegetables in the garden seemed happy enough  — potatoes, beans, leeks all were thriving with the extra moisture they were getting. I was a little concerned that steaks on the grill weren’t going to do all that well in the pouring rain. Monday dawned clear and warmer, and we were able to have our picnic as planned. It was delightful and almost sparkling in the sunshine. I made my favorite potato salad. My sister has always made it this way, and I recently realized that this is also the way my mother always made it. The secret is in the salad dressing going on the potatoes while they are still warm  and making it a day ahead so the flavors have a chance to develop.

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My Mom’s Potato Salad
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Ingredients

Instructions

  1. Cook potatoes in a pot of boiling salted water until tender.
  2. Drain and transfer to a bowl. Pour on the vinaigrette.
  3. Let sit for a few minutes.
  4. Then combine the remaining ingredients. Cover and refrigerate overnight or until cold.

Mushroom Beef Barley Soup

The kitchen was really busy last night. Eight of us were buzzing around cooking for an upcoming party. Really great energy. As much as I think I am a person who prefers to be alone, I love the energy of being in the kitchen with a crowd of people. Don’t get me wrong — there is something  to cooking alone — being there in the quiet, creating something delicious for someone else to enjoy. It ministers to my spirit, and I sometimes get great ideas and thoughts about other projects. But a group that is working well together, chaotic as it might be, also ministers to the whole group in a way that can’t be duplicated. In the middle of this I was putting together my favorite Beef Mushroom Barley soup for guests and a retreat group the next day. What could be better on a cold rainy day! My brother in law just came through and tasted the soup. He said it needed some red wine, so I added a splash. He was so right!

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Mushroom Beef Barley Soup
SERVINGS
6servings
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servings
COOK TIME
8-10mins.
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Ingredients

Instructions

  1. Pour boiling water over dried mushrooms to cover, set aside.
  2. In a large soup pot, saute beef in 1 Tablespoon oil until browned, 5 to 7 minutes, remove from pan.
  3. In the same pot, with the other Tablespoon of oil, cook your carrots, onions, leeks, celery and baby bella mushrooms until just browned, about 8 to 10 minutes.
  4. Stir in barley and thyme and cook for another minute.
  5. Add the beef broth.
  6. Drain dried mushrooms in a sieve, and add that liquid also to the pot.
  7. Chop the mushrooms until fine, and add those.
  8. Toss in the bay leaves.
  9. Simmer until meat is tender and barley cooked (about an hour for the beef tenders, and longer for the stew meat).
  10. A little while before serving pour in the wine, and heat again.
  11. Add kosher salt and ground pepper to taste. This can be made 2 or 3 days in advance — it will taste even better if made ahead.

Apple Carrot Chutney

This is a busy time of year for us in Paraclete House Kitchen. We are in the process of making baked goods and preserves for the holiday season, some of which will also be for sale in Priory Gifts. Most Saturdays there are about fourteen people of all ages in the kitchen — from 5 years to 80+ years — making jams, chutneys, baking loaves of bread, cookies, pies, and cakes, as well as putting together mid-morning snack for the 200 other people out working on various projects around the community. We have of course been making a lot of things with our plentiful apple harvest; caramel apple pies, apple harvest jam, and my favorite, apple carrot chutney. This is a delicious accompaniment to roast pork, ham, or chicken, and is also wonderful for ham and cheese sandwiches. It’s especially good with cheese on a cracker or mixed into a spread.

Apple Carrot Chutney

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Apple Carrot Chutney
SERVINGS
5cups
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cups
COOK TIME
3 - 5mins.
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Ingredients

Instructions

  1. In a heavy pot, sauté carrots in canola oil until almost tender, about 3 to 5 minutes.
  2. Add in all the other ingredients, bring to a boil, then reduce heat and simmer about one hour until slightly thick, stirring frequently.
  3. Ladle into hot, sterilized jars and seal, or transfer into a container and store in the refrigerator.

Apple Carrot Chutney

This is a busy time of year for us in Paraclete House Kitchen. We are in the process of making baked goods and preserves for the holiday season, some of which will also be for sale in Priory Gifts. Most Saturdays there are about fourteen people of all ages in the kitchen — from 5 years to 80+ years — making jams, chutneys, baking loaves of bread, cookies, pies, and cakes, as well as putting together mid-morning snack for the 200 other people out working on various projects around the community. We have of course been making a lot of things with our plentiful apple harvest; caramel apple pies, apple harvest jam, and my favorite, apple carrot chutney. This is a delicious accompaniment to roast pork, ham, or chicken, and is also wonderful for ham and cheese sandwiches. It’s especially good with cheese on a cracker or mixed into a spread.

Apple Carrot Chutney

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Rating: 1
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Apple Carrot Chutney
SERVINGS
5cups
CHANGE SERVING SIZE
cups
COOK TIME
3-5mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. In a heavy pot, sauté carrots in canola oil until almost tender, about 3 to 5 minutes.
  2. Add in all the other ingredients, bring to a boil, then reduce heat and simmer about one hour until slightly thick, stirring frequently.
  3. Ladle into hot, sterilized jars and seal, or transfer into a container and store in the refrigerator.