The crispness of fall is all around us. This past Monday, the Sisters rose early to put our gardens to bed for the winter. It’s always bittersweet for me, as working in the earth, getting my hands dirty and seeing the fruits of our labor and God’s creative act are moments that I treasure. We decided not to put our “chef garden” to bed, as the tomatoes, chard, beets and kale are still growing, and a late crop of peas is sprouting their heads above the earth. So, as a tribute to summer, I wanted to share this wonderful recipe with you. You can use any vegetables for grilling, so don’t feel limited by the ingredients here. If you’re anything like me, your grill stays outside until it snows! Take advantage of the beautiful fall weather and enjoy.
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Honey Balsamic Grilled Chicken with Grilled Vegetables
Marinate chicken with pesto, garlic, red pepper flakes, lime juice and 1/2 teaspoon salt at least 1 hour, or overnight for best results.
Mix oil, balsamic vinegar, honey and 1/4 tsp salt in a small bowl.
Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
Brush oil on each side of the vegetables and sprinkle with salt and pepper
Put vegetables on 1 large grill tray or directly on grill, and cook, turning constantly until the vegetables are cooked and golden, about 6 to 10 minutes. Set aside on a dish.
Put the chicken on the grill and cook about 4 to 5 minutes on each side until grill marks appear and the chicken is cooked through. If you prefer to finish them off in the oven, I suggest a grill pan or cast iron skillet - cook until the internal temperature reaches 160 degrees.
Transfer the chicken to a platter with the vegetables and pour the balsamic dressing over everything and serve.
Over the last week, we’ve been enjoying plucking the nectarines and peaches off of our trees and enjoying them in a variety of ways. One of our Sisters used to own a peach orchard and enjoys turning the bruised and moldy drops into the most delicious jam. As the peachy smell wafts through the Convent, I pop down to the kitchen to dip my spoon into the bubbly pot. “Sister, this is SO delicious!” I purr, wishing I could bottle up this moment for eternity. Summer is wonderful, because the simple beauty and naturalness of fruit and vegetables can stand alone without being covered up in heavy sauces just to be palatable.
Over this past weekend, I had fun grilling nectarines to accompany an herb rubbed grilled pork tenderloin for our Dinner Theater. Follow these simple steps and add a little nectar to your next savory dish — it’s a beautiful thing!
We continue to enjoy the harvest from our gardens over these summer months. This week we had an abundance of beautiful lettuce, so we expanded our repertoire and tried out some new combinations for our guests at Bethany. The crisp, salty, creaminess of the fried goat cheese paired with the sweet and pungent combination of the blackberry balsamic vinaigrette is the key here. Summer is a wonderful time to experiment with all sorts of combinations in a salad. “The colors of a fresh garden salad are so extraordinary, no painter’s pallet can duplicate nature’s artistry.” Have fun creating, eating, sharing, and enjoying nature’s storehouse!
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Blackberry Balsamic Salad with Crispy Fried Goat Cheese and Grilled Chicken
Mix everything well in the blender until smooth. Adjust seasonings to taste.
Fried Goat Cheese
Dredge the goat cheese slices/balls in the flour
Dip in the beaten egg
Dip in panko
Fry in oil over medium heat until lightly golden brown before setting aside on paper towels to drain.
Marinate the chicken in half of the vinaigrette for 30 minutes to over night before grilling over medium-high heat until golden and cooked through, about 2-5 minutes per side. Set aside to cool and slice.
Assemble the salad and enjoy!
Note: Best enjoyed while the fried goat cheese is still warm from frying!
We have quite a number of Sisters in the Convent who have celiac-sprue or gluten allergies. Buying gluten free bread can be extremely expensive and well, frankly, you might as well be eating cardboard! We have wanted to find a recipe for quite a while that is healthy, inexpensive to make and tastes like real homemade bread. This recipe fits the bill. It’s high in fiber from the oat content, easy to make and tastes wonderful! It’s especially lovely toasted with butter and jam. Most oats are gluten free — check the label to be sure. The only reason they wouldn’t be is if they are manufactured in a factory where they also make products with gluten. We are so fortunate to have a company that supplies us with oats, so this bread costs literally nothing to make. You can find xanthum gum in the health food aisle of the supermarket — don’t leave it out — it’s an “all natural” emulsifier and you need it as a binding agent when baking without gluten.
Sprinkle the yeast over the hot tap water in the bowl of a standing mixer and let sit for a few minutes, until the yeast is active and bubbles start to form on the surface.
If you're using whole oats, blend them in a food processor or blender until they're pretty fine (as fine as you can get them) to make the oat flour.
Once the yeast is active, add the oil, honey, corn starch, white rice flour, xanthan gum, and oat flour to the mixer and beat until combined.
Add the salt and eggs and beat for a few minutes until fluffy.
Pour into two well greased 9 inch loaf pans and allow to rise for about 45 minutes until doubled (only fill the loaf pans about 2/3 - 3/4 full - any excess can fill up a smaller loaf pan). Sprinkle the top of the loaves with some oats.
Preheat the oven to 350ºF. Once the loaves have risen, cut a few slits in the top with a serrated knife.
Bake for about 45 minutes. Allow to cool before slicing.
I’ve heard it said that the sense of smell is the earliest and strongest to develop in humans. I remember once at a restaurant there was a special on oysters that came from the town where I grew up. I splurged and ordered them just for fun. When they arrived and the fresh, salty smell wafted up to me, tears came to my eyes along with so many wonderful memories of my childhood there on the water.
I think it’s the same for many of us at Christmas. There are certain scents that transport you directly into this season of celebration and joy. Take ginger for instance! I love baking days here at the Community — as you cross the common, in addition to the beautiful lights and wreaths and garland, the smells drifting from the kitchen put smiles on everyone’s faces. It actually seems like another way to spread the good news: Christmas is coming! Jesus is on his way, and we’re getting ready — with Ginger Cake!
Start with your ingredients at room temperature. Preheat the oven to 350°F and grease a 9" springform pan or a cake pan that's at least 2½ inches deep.
In a small mixing bowl, combine the melted butter and brown sugar; mix well and pour the mixture into the prepared pan. Tilt the pan a little from side to side to help the mixture spread all the way to the edge.
Arrange the sliced pears side-by-side over this brown sugar mixture, making sure that they cover the entire bottom of the pan. Set aside.
In a large mixing bowl, combine the dry ingredients and mix well with a whisk until airy and fully combined. Set aside.
In the bowl of your stand mixer equipped with the paddle attachment, beat the the butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
Add the eggs and beat again until pale and airy.
Incorporate the apple sauce and molasses, mix until well combined, and then add the dry ingredients and mix on low speed until just incorporated, no more.
Pour over the pears and spread all the way to the edge.
Place a piece of aluminium foil under or around your pan to catch any eventual leakage and bake for 60 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 to 15 minutes or until it's cool enough to be handled safely then flip it onto a rimmed cake plate.
Serve warm, garnished with vanilla ice cream, chopped nuts and a drizzle of honey or caramel sauce, if desired.
As we enjoy these cool crisp days, my taste buds long for a creamy soup to warm my body. This soup is a treasure. The smell of it is a potpourri to scent your entire house! It has become our favorite soup for the season. Recently, we served this as the first course to the luncheon we hosted pre-performance for Elements Theater Company’s performance of “All My Sons”. We received so many recipe requests, we thought we should share it. We are filled with gratitude for each of you. Happy Thanksgiving and a blessed Advent!
Melt the butter in a large pot. Add the onions and cook over medium-low heat until soft and translucent.
Add the butternut squash, sweet potatoes, chicken broth, salt and pepper to pot. Turn the heat to high and bring to a boil. Reduce the heat to medium and cook until vegetables are very tender, about 15 minutes or more.
Turn off the heat. Add the diced apple and purée the soup with a handheld immersion blender until very smooth and creamy. Pour the blended soup into a clean pot.
Add the honey, cinnamon, mace, nutmeg and heavy cream and stir. Bring to a simmer. Taste and adjust the seasoning if necessary. If you like a sweeter soup, add more honey.
Note: This soup thickens as it cools. If necessary, add a bit of cream to thin it back to desired consistency.
With thanks to Once Upon a Chef for inspiration of this recipe!