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!
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
Preheat a grill to medium-high heat.
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.
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
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.
With a vegetable peeler, flake your Parmesan cheese into large pieces.
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!
I’m always intrigued as to what makes a quiche top notch—which in general, mine are not. But after playing around with a number of recipes, I came up with one that hit the mark; and I think the secret really is the number of eggs—more than I’ve generally used. The rich, creamy cheese custard with a crunchy crust is a winner. With a nice Caesar salad and crusty bread, it makes for a delicious lunch, especially during these nippy days of Fall!
It’s so easy to slip into being comfortable with the familiar, which can apply to just about everything, including cooking! “Lunch for guests tomorrow? How about ham and cheese paninis, chips, and a nice cup of soup. No wait—I’m on auto-pilot!” So it goes until the Holy Spirit gets involved—something refreshingly different—He does it again. Tortellini salad came to mind, with pesto, sunflower seeds, black olives, cherry tomatoes, Parmesan cheese—and whatever else you might want to add: fresh spinach, basil, artichoke hearts, pieces of ham or salami. It makes for a delicious lunch and a nice change from the more traditional!
We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!
Cut a head of cauliflower into 1/2 inch ‘steaks’ from top to bottom
Put cauliflower on a parchment lined tray and brush with olive oil and sprinkle with onion salt. Roast at 425 degrees F for 35 min or until golden brown and tender.
Meanwhile, add 2 Tbsp of olive oil to a sauté pan and heat. Add diced red onion and sauté over medium low heat until soft. Add the garlic, parsley, basil and tomato and cook for another minute. Add the white wine and juice of one lemon and simmer until liquid is reduced. Season with salt and pepper.
Add the legumes and lemon zest - taste and adjust seasonings.
When ready to eat, spoon the bean mixture over your roasted cauliflower steaks and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm with a drizzle of balsamic glaze and garnish with a sprig of fresh basil. Enjoy!
Sisters birthdays are a special day of celebration in our Convent. Much prayer and discussion goes into the place setting at the table, the beautiful word that is specially picked just for her and then a few carefully and lovingly wrapped gifts (which are usually a few treat foods that she rarely gets). The Sister gets to choose her dinner entree and dessert from a menu. It’s really such fun – some sisters take up to a week deciding what they’re going to ask for on their special day. This past week, I had the great fun of cooking for one such occasion. I made my signature shrimp dish – a little like a scampi, but made richer by the fettucine tossed with cream and parmesan. The fresh lemon in this recipe is a must – don’t skip it. The Sister slowly savored her meal, a smile emanating after every bite. What a blessing it is to bless others – that’s what I love so much about the gift of cooking.
Meanwhile, sauté ¼ c. diced onion and crushed garlic clove until translucent over medium low heat. Watch carefully so you don't burn the garlic. Add chopped basil leaves and chopped tomato – lightly toss, sauté and remove from heat and into a dish to hold.
Cook your pasta and when finished, toss with 4 Tbsp. butter, warmed heavy cream and 1/2 cup fresh parmesan until you have an “Alfredo” – add onion salt and fresh ground pepper - seasoning to taste.
Quickly sauté your shrimp in butter, once golden on both sides, add white wine and juice of one lemon. Simmer slightly and then add the tomato mixture back to the pan and combine - season to taste.
Serve fettuccine with the shrimp tossed over – sprinkle with the lemon rind, freshly grated Parmesan cheese and chopped parsley.
Stella’s Shrimp and Fettuccine. To subscribe to the weekly Recipe blog from the Monastery Kitchen at the Community of Jesus click here: http://monasterykitchen.org/
Every now and then when our convent dinner is some kind of a one dish meal, Sisters like to have it served right from the big skillet in which it has been cooked. This is especially so as the weather becomes cooler. When we are a little chilled around the edges nothing comforts one as much as a piping hot bowl of savory soup or stew. Today was such a day, cool, wet and rainy out of doors. Warm, dry and welcoming inside, with the aroma of a tasty combination of the day’s harvested vegetables.
Our convent chef has been eager to make a hearty chicken stew with an Italian twist. Using the last of our autumn garden vegetables she produced a most flavorful dish and chose to serve it from the skillet, which gave everyone a warm comforting sense of generously being cared for in a special way. A along with some crusty home baked bread and a beautiful kale salad we shared a dinner which magically lifted our spirits and pleased us all.
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Hearty Italian Chicken and Autumn Harvest Veggie Stew
Preheat oven to 400° Fahrenheit, and line a baking sheet with foil.
Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.
Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and softened.
To the onion add the roasted garlic “paste”, and stir it in to combine.
Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
Next, add in the chicken stock and stir, cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally, until the veggies are tender.
Turn off the heat, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).
To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated Parmesan, if desired, and serve with warm bread.