Orange Mirepoix Pork Loin

Over the years, both for guest cooking and for meals at the convent and friary, our cooks are always on the lookout for delicious recipes with a unique twist that are easy to prepare. This special orange pork recipe is one of these! While pork loin can be roasted in the oven — a pan-fried preparation is equally as tasty.

We very much enjoyed this lovely meat course and hope that you will too! Juicy and flavorful, this is a keeper! 

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Orange Mirepoix Pork Loin
SERVINGS
CHANGE SERVING SIZE
COOK TIME
15minutes , plus 1 hour stove time
PREP TIME
15minutes
READY IN
1hour, 15 minutes

Ingredients

Instructions

  1. In a large saucepan, melt butter on stovetop until it bubbles and becomes frothy.
  2. Add onion, carrot and celery. Sautee until tender.
  3. While vegetables are cooking, season pork loin with salt and pepper.
  4. Push aside vegetables in saucepan, leaving a space in the middle. Place pork loin in middle of pan and sear until brown on all sides, rotating as needed.
  5. Once loin has a good crust on all sides, combine with rest of vegetables. Add orange juice and white wine to pan, cover and cook 1 hour on medium-low heat. Deglaze with water as needed.
  6. Once loin is cooked thoroughly, remove from pan. Add vegetables and juices to blender and combine until smooth.
  7. Rest pork and cut into chops. Return sauce to pan on stove to keep warm.
  8. Serve pork warm with sauce over top and garnish with orange slices if desired.

The Very Best Veggie Burgers

This year, I’ve been doing some teaching where cooking is concerned, and along with that comes learning on my part. Testing new recipes, experimenting with foods of different cultures and also trying my hand at a healthier way of cooking and eating. As I was working with a friend, we decided we’d like to try to find a recipe for a really good veggie burger. First of all, I wasn’t sure those four words really went together… “really good” and “veggie burger”. But, once again, I was wrong. This vegetable and grain-based patty is delightful. It’s bursting with flavors – we commented to each other that you could truly taste each vegetable in it and the bonus is, it’s packed with protein. Even my most lovable meat craving Sister thought it was delicious. That was a real surprise.

So, as we head into Lent, I thought this might be a good time to share this recipe. I really don’t think you’ll be disappointed.

Blessed Lent to you!

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The Very Best Veggie Burgers
SERVINGS
8burgers
CHANGE SERVING SIZE
burgers
COOK TIME
35minutes
PREP TIME
25minutes, plus cooling time
READY IN
1 hour, plus cooling time

Ingredients

Instructions

  1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
  2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. Or cook the quinoa in a rice cooker, following manufacturer directions (I used 2 cups quinoa/2 cups water). You will be using 3 cups of cooked quinoa in this recipe.
  3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, carrots, parsley and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Then add the baby spinach to wilt along with the corn. Transfer to the bowl with the 3 cups of cooked quinoa and let cool.
  4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into 8 - ½ cup patties and shape. Lay out on a piece of wax paper.
  5. In a large nonstick skillet, heat the remaining 2-3 tablespoons of olive oil over medium-high heat. Working in batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
  6. To assemble: Top each veggie burger with some of the herbed mayo and top with tomato and avocado. Serve while the burger is still warm with a side of sweet potato fries.

Carrot Ginger Soup

This year, I am teaching a home school culinary class. It’s a great joy for me to pass on to the younger generation all the tips and skills that I learned. We loved making this Carrot Ginger soup together. When making soup, I always start by sautéing the vegetables. Sautéing caramelizes them and brings out the very best flavor of the vegetable – never start by boiling them in liquid, or you’ll produce a very tasteless soup! Carrot Ginger freezes well, so make a big pot of it, cool and freeze flat in zip lock bags. Once they are frozen, the bags can then stand upright in your freezer or be stacked. This soup can be made completely dairy-free, just substitute olive oil or coconut oil for the butter. Enjoy!

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Carrot Ginger Soup
SERVINGS
8
CHANGE SERVING SIZE
COOK TIME
45
PREP TIME
20
READY IN
1hour, 10 minutes

Ingredients

Instructions

  1. In a 6-quart pan, over medium-high heat, add butter and olive oil. Sauté onions and carrots and cook until the vegetables begin to caramelize and become golden and tender.
  2. Add the ginger and 6 cups of the broth, cover and simmer. Reduce heat and cook until carrots are tender when pierced with a fork. Add the coconut milk.
  3. Remove from heat and transfer to a blender (don’t fill the blender more than halfway). Pulse the blender to start and then purée until smooth.
  4. Return to the pan and add more broth or coconut milk to reach desired consistency. Reheat over medium heat, adding salt and pepper to taste. Enjoy!

Mirepoix

For years, I just naturally began preparing many meals by chopping and sautéing together a combination of onions,celery and carrots. I never realized, in those teenage years, that I was employing a basic cooking technique, producing what is often referred to in the culinary world as the “All powerful Culinary Trio.” This homey trio of ingredients is absolutely essential for flavorful soups, sauces and gravies.

Recently, I added chopped potatoes to the mixture and that, along with a serving of fresh spinach and several succulent slices of roast lamb (excellent in the Spring) resulted in a most flavorful and satisfying meal. You might want to give it a try.

“All Powerful Culinary Trio” otherwise known as Mirepoix

Mirepoix can be used in a variety of ways—namely in stocks and sauces. To make a stock (chicken, beef, fish, lamb, etc.) one pound of Mirepoix will season roughly one gallon of liquid.

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Mirepoix
SERVINGS
1pound
CHANGE SERVING SIZE
pound
COOK TIME
PREP TIME
15mins
READY IN

Ingredients

Instructions

Matzo Ball Soup

Just out of High School I was working in our city’s leading flower shop. The owner of the shop was Jewish and from time to time his mother would surprise all of us employed there with one of her home cooked Jewish dishes. Her chicken Matzo Ball soup with its distinctive flavor was my favorite.

When the sister cooking our convent lunch this week agreed to make this for us I could not have been happier. For many of the sisters this was a brand new taste experience. For me it was a reviving of one of my happiest early life memories.

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Original Streits Matzo Ball Recipe
SERVINGS
4servings (16-20 Matzo Balls)
CHANGE SERVING SIZE
servings (16-20 Matzo Balls)
COOK TIME
1 1/4mins
PREP TIME
10mins
READY IN
1 3/4hrs

Ingredients

Instructions

Matzo Balls
  1. Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzo meal and stir.
  2. Refrigerate at least one hour.
  3. Form into balls and drop into pot soup or boiling water. Cook 20 minutes.
Soup
  1. Mince the garlic and dice the onion, celery, and carrots.
  2. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a pot
  3. until the onions become transparent.
  4. Add chicken broth, 2 cups water, pepper, and one or two sprigs of dill to the pot.
  5. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down and simmer for 30 minutes.
  6. After the soup has simmered, add the shredded chicken breast to soup.
  7. Add matzo balls to the soup and let them simmer for 20 minutes without removing the lid.
  8. Garnish with fresh dill before serving

NOTE: The soup can be done while the matzo balls are chilling in the refrigerator

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.