If you are trying during Lent – as many households are! – to make your meals simpler, less indulgent, and more in keeping with the Lenten spirit, you will want to consider adding these crispy baked seafood patties to your menu. Last week at the convent we made these with tuna, but any seafood of choice (such as salmon or crabmeat) would lend itself perfectly to this recipe. High in taste and low in fat, these golden little cakes made a very satisfying, yet healthy meal which we all thoroughly enjoyed. For the sake of those who prefer a little touch of decadence we offered a modified version of tartar sauce to dress them up a bit. However most of us found them delicious without any added enhancement. Once you try them I’m sure you will agree they should not be reserved just for Lent, but enjoyed all through the liturgical year.
Our Lenten journey has begun. The church has been dressed in violet and our promises to God for these forty days have been made. The chants for the season speak of hope, transformation and a return to God. In the monastery, it is traditional to simplify life, not only in our work but also in our attitudes and our eating. Many monastic houses fast from meat during Lent – a simple soup and bread for lunch and dinner are the norm. As we harvest the last of our winter squash from our garden, this simple yet hearty soup is the perfect beginning to this special season of the church year.
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Vegetable and Lentil Soup from a Monastery Kitchen
Melt the butter and olive oil in a heavy bottomed stock pot. Add the diced leeks, celery, carrots, parsnips, butternut squash and a small amount of the dill and parsley and sauté until golden and the vegetables are beginning to soften, stirring occasionally. Adjust the heat so the vegetables are sauteing, but not burning.
Add the lentils and continue to sauté for a few more minutes.
Add 6 cups of hot chicken or vegetable stock and freshly ground pepper (to taste)
Cook for about 8 min. over medium heat, simmer, but do not boil.
Add the diced zucchini and continue simmering until the lentils are cooked and the vegetables are softened, about 15 min.
Remove from heat and add the baby spinach, the herbs and the lemon zest and juice and adjust seasonings with salt and pepper. If desired, serve with grated parmesan cheese.
Winter has finally hit Cape Cod. With our first snow flurry and single digit temperatures, I felt it was time to create new twists on some old recipes, to warm and delight the cockles of our guests’ hearts: a summer favorite bundled up and served on a puddle of roasted red pepper sauce, giving it just that bit of flair. From the comments I heard, I believe we struck it right with this recipe.
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Hot Chicken Salad Bundles with Roasted Red Pepper Sauce
CHANGE SERVING SIZE
2 cupschickendiced, cooked (3 – 6 oz chicken breasts, poached)
We have just entered Advent, celebrated Thanksgiving, and are now headed into the holiday season with all our favorite foods ahead of us. So we want to keep our menus tasty but also healthy without including too many rich heavy dishes at this time.
Fish is perfect for right now. Not only because of its nutritional value but also because it’s so convenient, fast and easy to cook during these busy days when time is at premium. Here at the convent we include fish weekly in our meal planning and prepared in this Mediterranean way it appeals to many. We often serve it with fresh kale which is still growing in our garden and continues to provide us with many healthy benefits through the winter months.
Heat oil in medium skillet over medium-high heat. Add onion, red pepper, celery and anchovies. Cook stirring often, until lightly browned.
Add wine and garlic and simmer for 30 seconds. Stir in olives, oregano and lemon zest.
Season with 1/8 teaspoon salt, 1/8 teaspoon pepper and capers. Season fish with the remaining salt and pepper.
Arrange the fish in a single layer in a pie pan or baking dish. Spoon the vegetable mixture over the fish and give a light sprinkle of red pepper flakes. Bake uncovered, until the fish is just cooked through, 10 to 20 minutes.
Divide the fish into 2 portions and top with vegetables and their juices.
Autumn is apple time, and our trees are laden with gorgeous fruit — apples that are being turned into applesauce, apple crisp, apple fritters and all things apple! This is the time to have fun with them when they are so plentiful and at their best.
Last week we decided to give our chicken meal of the week an autumn touch by incorporating some apples into it and we were quite pleased with what resulted…..our Savory Roasted Apple Bourbon Bird. All we did was rub our chicken all over inside and out with a great mixture of tasty spices and herbs, stuffed it with some apple and yam quarters and a few shallots and roasted it as usual but basted it with our unusual cider bourbon glaze giving it a beautiful rich finish that was breathtaking to behold and luscious to taste. It is really worth trying and equally as good with a pork roast.
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Savory Roasted Apple Bourbon Bird
CHANGE SERVING SIZE
1chickenwhole (4 to 5 pound), neck and giblets removed from the cavity
Quarter a large apple, 6 shallots and stuff into cavity along with a handful of fresh thyme and a stalk of celery.
Heat oven to 425 degrees Fahrenheit.
Roast the chicken in the oven for 45 minutes to 1 hour.
Reduce the temperature to 375 degrees Fahrenheit and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees Fahrenheit, about 30 minutes to 45 minutes more.
Baste chicken with glaze about every 5 minutes for final 15 minutes of cooking.
Reduce the apple juice down to about ¾ cup then add the rest of the ingredients.
Heat the mixture until dissolved then add 1 cup bourbon and let boil for about 5 minutes or until mixture reduces to about 1 cup of liquid.
Baste chicken with glaze about every 5 or 10 minutes for final 30 minutes of cooking.
**Add 3 quartered apples, 2 yams cut to size of apples, and a dozen shallots to roasting pan stirring from time to time until all are tender.
Saturday mornings in the community are referred to as “Weekly Beehive” time. Every Community member young and old is assigned to some task where they busily work together with others on any number of projects that need doing that week.
This week I was assigned to tea preparation. Our Friday Harborside plated teas have been a tradition since the very beginning of the Community. Many people, especially vacationers, look forward to them in the summer months and at Advent. This week’s plate includes a mini crab cake which is always popular. My job was to make the filling for one hundred of these. When I did, it tasted so good I thought, “Why just for tea why not for a main meal?” So I made a larger version that was a big hit for lunch at the Convent!
Finely chop crab meat, celery, scallions all to the same size and place in a bowl. Add mayonnaise, relish, and 1/3 cup saltines and toss together.
In a separate bowl beat egg slightly and add lemon juice and zest. Add to bowl and combine all ingredients thoroughly.
Shape into patties and carefully press on both sides into remaining saltines.
Rather than the usual method of frying the cakes, I chose to simply bake them on an un-greased pan or a cookie sheet at 400 degrees for 10-15 minutes or until golden.
Less work, less mess and clean up. Less fat!