All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.
This past weekend, I was a joy-filled member of the cooking team for our remarkable and award-winning marching band, Spirit of America. The band is embarking on a very exciting groundbreaking opportunity to travel to Dubai this January (2017) to assist in starting the first marching field band in the United Arab Emirates!
Over the past few months, they’ve had 4 rehearsals together to pull off this enormous project — creating a field show with 150 people from all over the United States! One thing we knew for sure, they needed to be fed well! My job was to cook for those with special diets. It was fun to spoil them and experiment with recipes that were gluten free, lactose free and vegan! When the weekend was over, it got me to thinking about creating more healthy recipes that we could add to our diet. This soup is high in fiber and packed with flavor, especially if you like the tastes of curry and coconut.
Vegan Curried Chickpea, Coconut and Kale Soup
- First, sauté the onion in 2 Tbsp of olive oil until softened.
- Combine all ingredients, except the lemon zest and juice, in a blender and puree until completely smooth.
- Pour soup into a medium pot and heat on medium-high. Allow soup to simmer for 10 min, stirring occasionally.
- Add the lemon zest and juice.
- Adjust seasonings to your liking and add fresh cracked pepper.
- Serve and garnish with the extra garbanzo beans and fresh kale.
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.
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.
This past week at Via Sacra, we have been thanking God for His incredible protection over us. The earthquake that hit a large portion of central Italy was only about 2 hours from us. Our community reached out to the Monks of Norcia to inquire of their safety. They told us that, miraculously, the monks had been up early for prayer on the morning of the earthquake (3 am) since it was a solemn feast day. When the tremors started, most of the town fled to the piazza where there is a statue of St. Benedict. The townspeople knew they would be safe there with Benedict’s prayers protecting them. An update on the monastery can be found here.
Restaurants all over Italy (and all over the world) have been serving a dish that is traditional to Amatrice, one of the towns destroyed. It is called Pasta all’Amatriciana, and proceeds from this dish are going to the recovery efforts. Last weekend would have been the celebration in Amatrice for their annual food festival. You’ll find many different versions of the traditional dish; some use onions and garlic and some don’t. We decided to and loved the results.
Join us in prayer by creating this delicious and spicy pasta dish in your home and if you do, use this hashtag to join millions of others who are as well: #unamatricianaperamatrice
- Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- Meanwhile, in a 10- to 12-inch saute pan or dutch oven make the sauce.
- Combine the olive oil, pancetta, onion, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the pancetta has rendered much of its fat, about 12 minutes.
- Leaving about 1/2 cup fat in the pan, add the pureed tomatoes, basil, parsley, oregano and balsamic vinegar.
- Turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 10 min to 1/2 hr (the longer it cooks the better it tastes!). Adjust seasonings if needed.
- While the sauce simmers, cook the pasta in the boiling water for about a minute less than the package directions, until al dente; drain, reserving about 1 cup of the pasta water (if needed later).
- Add the pasta to the simmering sauce and toss for about 1 minute to coat (add some of the pasta water if the sauce is too thick). Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino, a dash of olive oil if desired, and a sprig of fresh basil to garnish.
- Andiamo mangiare!
More and more, we are getting requests from guests for gluten-free and dairy-free diets. Finding recipes that are healthy and tasty all at the same time can be challenging! The reason I love this soup is, you can actually taste the zucchini! So many times zucchini soups are masqueraded in sour cream, cream cheese and dill and you absolutely loose the flavor of the vegetable itself.
Delightful if chilled overnight and served ice cold on a hot summer day, or conversely, ladled out piping hot on a steely winter night. Easy to prepare, vegan (if you swap out the butter), and delicious, you might want to add this to your weekly lunch menu!
- In a large saucepan, melt the butter and the olive oil. Add the onion and garlic, season with salt and pepper and cook over moderately low heat, stirring frequently, until softened, 7 to 8 minutes.
- Add the zucchini and cook, stirring frequently, until softened, about 10 minutes. Add the stock and 1 1/2 cups of water and bring to a simmer; cook until the zucchini is very soft, about 10 minutes.
- Cool slightly. Working in 2 batches, puree the soup in a blender until it's silky-smooth. Return the soup to the saucepan and season with salt and pepper. Serve it either hot or chilled, garnished with julienned zucchini.
- The soup can be made ahead and refrigerated overnight.
- **Recipe adapted from Food & Wine.
Who doesn’t want to sit down to a fresh, colorful and crispy salad topped with your favorite dressing? The simplicity, the beauty, the different textures all combine to make this lunch time treat such a pleasing and healthy option.
Recently we served this for a retreat, and it received such rave reviews that we thought we’d share our salad bar ideas with you. We haven’t included amounts, because you can make as little or as much as you want. As a guide, people would probably want to plan on 1 Tbsp. of toppings per person. It’s also the perfect “to go” meal – just prep all the toppings, throw them in zip-lock bags or containers and then dish up before serving.
We hope you enjoy some of these ideas as much as we do.
Salad Bar Suggestions:
Lettuce – a blend of iceberg, romaine, bibb and red leaf is nice
diced turkey or chicken
hard boiled eggs
cheese – Havarti, swiss, cheddar – all recommended
tomatoes, wedged or grape or cherry tomatoes
roasted beets, julienned
broccoli and/or cauliflower flowerets
sliced red onion
diced cooked bacon
sunflower seeds, roasted and salted
toasted nuts – such as walnuts or pecans
An Assortment of Homemade Dressings – click on the link for the recipes
Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
Homemade Bleu Cheese Dressing
- Makes 1 cup (250ml), about four servings
If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
- In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
- Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
- Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.
*Recipe adapted from David Lebovitz
Green Goddess Salad Dressing
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
- Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
English Garden Salad Dressing
- Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
- Replace lid on the jar and shake vigorously until thoroughly combined.