A Lovely Meal for Lent – Deliciously Simple

Crumb cod has been a favorite of ours for decades—for guests, retreatants, and our own Sisterhood. It’s a wonderful addition to your Lenten menu. This is a great recipe for anyone looking for something meatless, delicious, and easy to prepare. You don’t have to live on the Cape to enjoy this flavorsome dish – try it and you’ll be glad you did, in and out of the Lenten season.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
A Lovely Meal for Lent - Deliciously Simple
SERVINGS
2
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
20
READY IN
40

Ingredients

Instructions

  1. Set oven at 375 degrees
  2. Rinse cod fillets and dry with paper towel.
  3. Brush Pyrex pie plate or baking dish with melted butter.
  4. Brush fillets lightly with melted butter; then sprinkle with salt and pepper.
  5. Crush crackers with rolling pin and mix with melted butter and 1Tbsp of lemon juice. Add chopped parsley and toss together lightly.
  6. Gently press crumbs onto fillets. (It’s fine if any excess falls into baking dish!)
  7. Pour wine and remaining Tbsp. of lemon juice around fish in the baking dish.
  8. Bake for about 15-20 minutes until crumbs are golden and crunchy. Internal temperature should read between 135 -140 degrees. You can carefully check by gently inserting a fork, to see if the fish is opaque and flakey.

Grilled Ceasar Salad

Merry Christmas from Bethany Convent! This year, the Sisters enjoyed this lovely Grilled Ceasar Salad with our Christmas meal. It was so easy and delicious, we wanted to share it with you. Our prayers are with each one of you as we close out 2019 and look forward with hope and expectation to a new year together!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Grilled Ceasar Salad
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
20
READY IN
40

Ingredients

Instructions

  1. Prepare the dressing: In a bowl, add the mayonnaise, Worcestershire, lemon juice, Dijon, vinegar and garlic and whisk until combined. Slowly whisk in the olive oil. Add the Parmesan and continue to whisk. Season the dressing with salt and pepper. This can be made ahead and kept refrigerated until ready to use
  2. Preheat a grill to medium-high heat.
  3. Brush olive oil on the romaine hearts and season with salt and pepper. Place the romaine cut-side down on the grill and cook until nicely marked, 2 to 3 minutes.
  4. Brush the lemon halves with olive oil and grill cut sized down until you have grill marks on the lemons and they are soft and golden
  5. Preheat an oven to 375 degrees. Prepare croutons: tear up the bread into bite sized chunks and drizzle with olive oil. Toss until the oil is well distributed. Toss with Italian seasoning, garlic powder and salt until well seasoned to your liking. Spread on a baking sheet and bake until crispy and golden about 10-15 min. Remove from oven and let cool.
  6. With a vegetable peeler, flake your Parmesan cheese into large pieces.
  7. To assemble: lay your grilled romaine hearts on a platter, drizzle with the dressing and finish off with croutons, flakes of Parmesan cheese and the grilled lemon halves. Enjoy!

No-bake Mini-Cheesecake Parfaits

Advent is truly a wondrous time—so full of beauty, expectancy and hope.  It’s also a time of expressing love and gratitude to those we work with all year long!  Here’s a wonderfully simple recipe to serve at any kind of Christmas gathering, with minimal preparation, and with a delicious and lovely result!

 

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
No-bake Mini-Cheesecake Parfaits
SERVINGS
12
CHANGE SERVING SIZE
COOK TIME
10
PREP TIME
20
READY IN
40

Ingredients

Instructions

Filling
  1. In electric mixer, with paddle attachment, beat cream cheese, heavy cream and sugar until smooth. Add the lemon juice, zest and vanilla; continue beating until light and fluffy.
  2. Add a layer of graham cracker crumbs to the bottom of shooters. (For a richer “crust”, mix in 4 tablespoons melted butter first)
  3. Top the layer of cracker crumbs with cheesecake filling, spooning a slight indentation for strawberry topping
Strawberry Topping
  1. Combine chopped berries, cornstarch/warm water mixture, sugar and lemon juice. Bring to gentle boil and allow to simmer until thickened, about 5 Minutes, adding food coloring if desired.
  2. Allow to cool, about 10 minutes (or faster in refrigerator)
  3. Spoon topping onto parfaits and serve, or refrigerate if desired

Note: Best served in 2 1/2 oz glass shooters!

Recipe adapted from "Just a Taste". - See the original recipe at the justataste.com website

Cranberry Orange Gingersnap Pie

I’ve had my eye on this recipe for quite a while now and decided to whip it up for Thanksgiving. I added a bit of orange zest to the original recipe because I love the combination of those flavors. The pie is like a little jewel, bursting with flavor and color. Sweet and tart at the same time. The curd on its own would be wonderful in many other ways as well. I hope you enjoy it this Holiday season. Blessed Advent!*

*Recipe adapted from The View from Great Island. See the original recipe at: https://theviewfromgreatisland.com/cranberry-pie-recipe

 

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Cranberry Orange Gingersnap Pie
SERVINGS
10
CHANGE SERVING SIZE
COOK TIME
20
PREP TIME
20
READY IN
2hours, 40 minutes

Ingredients

Instructions

  1. Set oven to 350 F
  2. Put the gingersnaps in a food processor and process until they are fine crumbs or place in a ziplock bag and crush with a meat hammer. (this should be a heaping cup) Add the pecans and sugar and process again until everything is finely ground (or finely chopped the pecans and add to the fine crumbs with the sugar.) Add the butter and combine.
  3. Pat the crust into a 9 inch pie plate, and up the sides. Bake for 10-12 minutes. Set aside to cool.
  4. Put the cranberries, 1 cup of the sugar, and 1/4 cup water to a simmer in a saucepan. Lower the heat and simmer the cranberries, uncovered, for about 15 minutes until they've popped and the mixture is quite thick. Let cool slightly and then puree until completely smooth (I did this in a blender)
  5. Whisk the puree, the eggs, yolks, salt, lemon juice and 1/2 cup sugar together in a saucepan and set over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, this will take about 10 minutes or so. It can burn easily, so keep a good eye on the mixture and don’t keep your heat too high.
  6. Push the curd through a mesh strainer, using the back of a spoon to get it all through.
  7. Let the curd cool for a few minutes and add the room temperature butter in, bit by bit, while you stir to melt it. Add the mandarin zest.
  8. Pour the curd into the pie crust and smooth out evenly. Chill the pie until it is firm, about 2 hours or so.
  9. Decorate with sugared cranberries if you like. To make sugared cranberries, roll damp cranberries in granulated sugar and let dry.

*recipe adapted from The View from Great Island. See the original recipe at: https://theviewfromgreatisland.com/cranberry-pie-recipe

Coeur à la crème

Print Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Coeur à la crème
We recently had the good fortune to welcome back Daniel Roth, organist at St. Sulpice in Paris, France for a repeat performance in our church. The event included a post-concert reception, with a delicious sampling of beautiful sweets and savories. Tucked in among the appetizers was a French classic: Coeur à la crème. Our rendition was a delightfully creamy cheese spread studded with fresh herbs and surrounded by freshly baked pita chips. Topped with calendula blossoms, this was a reception “show-stopper” with promised “repeat performances” in the future! Classically prepared with cream cheese and crème fraîche, our recipe uses fresh ricotta. Try it savory or as a dessert--it will not disappoint!
SERVINGS
10 - 12
CHANGE SERVING SIZE
COOK TIME
10
PREP TIME
15
READY IN
6-8hours or overnight

Ingredients

Instructions

  1. Place ricotta and fresh herbs into a blender or food processor and blend, slowly adding in lemon juice. Blend until completely smooth.
  2. Add salt and pepper to taste.
  3. Place a fine metal mesh strainer over a bowl and line with a double layer of cheesecloth.
  4. Scrape the ricotta mixture from the food processor or blender into the cheesecloth.
  5. Put a small plate (salad plate or saucer size) over ricotta mixture. Place a can or a heavy object on top to help it drain and let stand 6-8 hours or overnight.
  6. In the morning, unmold the cheese from the strainer, removing the cheesecloth. Put on a plate and refrigerate until ready to serve.
  7. Garnish with fresh herbs, edible flowers (we recommend calendula or nasturtiums) and serve with crackers or pita crisps. Bon appétit!

More lemon juice may be added until desired taste and consistency is reached. Any fresh herbs can be substituted for those used in this recipe! Feel free to experiment with your favorites!

Baked Sweet Potato with Roasted Chickpeas and Creamy Hummus Sauce

Our corner of the world becomes pretty bleak at this time of year with bare trees, plowed under gardens and occasional winter storms that blow through.

Ever on the lookout for new recipes, this one for sweet potato, roasted chickpeas and creamy hummus sauce caught our eye: tasty, colorful and with flavors that evoke a warmer time and place, this proved to be a great way to beat the winter blues! We’ve adapted it to our tastes and feel free to do the same. Filling–and meatless–this recipe will most likely find its way back on the table right into spring.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Baked Sweet Potato with Roasted Chickpeas and Creamy Hummus Sauce
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
20mins, plus 45 minutes roasting time
PREP TIME
10mins
READY IN

Ingredients

Instructions

  1. Preheat oven to 400. Line 2 metal cookie sheets with baking paper.
  2. Place the sweet potato halves on one cookie sheet and set aside.
  3. Place 1 cup of chickpeas in a bowl and lightly drizzle with olive oil. Dust with salt and pepper and gently toss until lightly coated. Pour in a single layer on the second cookie sheet.
  4. Put the potatoes and the chickpeas in the oven for roasting. Roast the chickpeas until they become a medium shade of brown, about 15 minutes. The sweet potatoes should be cooked until they are fork tender, about 45 minutes.
  5. While the potatoes and chickpeas are roasting, prepare the hummus sauce.
  6. Place remaining 2 cups of chickpeas in a food processor.
  7. Place remaining 2 cups of chickpeas in a food processor and begin to process while pouring in a thin stream of olive oil. Once the chickpeas begin to become a paste, add milk, lemon juice, zest, garlic, salt and pepper. The consistency should be thin enough to drizzle on the potatoes, but still be visible (not watery).
  8. Once the potatoes and chickpeas have finished in the oven, top the potatoes with the roasted chickpeas and drizzle them generously with the hummus sauce. For added color, garnish with fresh parsley or feta cheese and serve warm or room temperature.