Crunchy Tofu Noodle Salad

Meals at the Convent are planned and prepared by the Convent kitchen staff for each day of the week—except Sundays, when rotating groups take turns making dinner. This gives Sisters who don’t normally cook an opportunity to do so, and to select a favorite dish they particularly enjoy. Often these meals turn out to be “fun” or ethnic in nature, such as last night when an abundance of chopping, chatter and laughter resulted in a tasty, colorful Thai meal enjoyed by all.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Crunchy Tofu Noodle Salad
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
30minutes
PREP TIME
15-20minutes
READY IN
45-50minutes

Ingredients

Instructions

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  2. Cut tofu into chunks about 1” square or ½” strips. Marinate in soy sauce and fry in oil in a sautee pan until slightly brown and semi firm or line sheet pan with aluminum foil, coat with a layer of oil and cook tofu at 400 degrees Fahrenheit until brown and semi firm.
  3. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
  4. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
  5. Combine the spaghetti, sugar snap peas, peppers, scallions, fried tofu in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

Blend of the Best Granola

Over the years, both the Sisters and Brothers have developed and sold granola at Priory Books & Gifts and through Paraclete Press. We are both proud of our two very different recipes. The Brothers’ granola is chock full of dried fruits and nuts and flavored with maple to add just that little New England touch. The Sisters’ granola is very simple and sweetened with honey and cinnamon. We like to think of ours as the healthier option! We’ve been running a little secret competition on the side to see whose granola is more popular, and we respectfully concede to the Brothers, who have won — hands down!

Even though I’m not at liberty to give away our secret recipes, I have adapted my own that is what I call a “blend of the best” – a combo of the two. Sprinkled over our homemade yogurt and garnished with fresh fruit, this has become one of our signature breakfast menus at Bethany. A terrific way to start your day!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Blend of the Best Granola
SERVINGS
18cups
CHANGE SERVING SIZE
cups
COOK TIME
1 hour, 15 minutes
PREP TIME
10minutes
READY IN
4hours

Ingredients

Instructions

  1. Combine the oats, almonds, brown sugar and cinnamon in a large bowl.
  2. Melt the butter and add the honey, agave (or substitute 1 c. Karo Syrup for both of these) and vanilla extract.
  3. Add this mixture to the oat mixture and blend well.
  4. Spread the granola mixture on two cookie sheet pans lined with parchment.
  5. Bake in a 275 oven for 1 hr. and 15 min.
  6. Turn the oven off and leave granola in for a couple more hours or even overnight to dry out.
  7. Remove from the oven, break up the granola and add any additional dried fruits.
  8. Store in an airtight container, for up to 6 weeks. Enjoy!

Fresh Fig, Walnut and Mascarpone Tart

When I was a child, there was a peacock that used to strut through the back yard of my great-grandmother’s house. He would time his performance perfectly; as soon as all of us were gathered at the window, he would throw his head back, arch his feathers into a magnificent fan, and do a little pirouette as graceful as a king. It is like this with figs — they must be showcased.

I can’t pass up a fresh fig in a grocery store, especially when I’m doing holiday baking. Our local grocer had a nice selection of figs this past week, and I thought they would make a handsome and tasty dessert for a holiday luncheon we were preparing. Flamboyant as they are with their velvety exterior and intricate, seed-filled interior, they beg to be shown off.

The marriage of figs, mascarpone, and walnuts makes a fabulous winter dessert, and I would recommend this one for any dinner party. You can make the tart shells ahead and freeze them. When you are ready to use them, fill them while still frozen, and they will thaw in time for dessert. Since fresh figs are one of the most perishable fruits, they should be purchased only a day or two in advance of your meal. Look for figs that have a rich, deep color, and are plump and tender, but not mushy.

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Fresh Fig, Walnut and Mascarpone Tart
SERVINGS
6individual, or a 10" round tart pan
CHANGE SERVING SIZE
individual, or a 10" round tart pan
COOK TIME
15 minutes
PREP TIME
15 minutes
READY IN
30-35minutes

Ingredients

Instructions

Crust
  1. Cream the butter and sugar together until light and fluffy for 3 minutes, using a stand mixer with paddle attachment, scraping down the sides and bottom occasionally. Add the flour and mix on low speed until fully incorporated, about one minute (don’t over mix). Add the egg yolk and continue to mix on low speed until the dough comes together, about 30 seconds.
  2. Wrap in plastic wrap and refrigerate for one hour (or up to 4 days).
  3. Remove from refrigerator and let soften until pliable. Flour your work surface so dough does not stick, and sprinkle the top of dough with a little flour. Roll out dough, starting in middle and rolling outward, to a 1/4 inch thick disk or rectangle, depending on your tart pan.
  4. Don’t worry if dough tears or crumbles, it’s easily pressed together in the tart pan. Lift over the rolling pin and place in tart pan with removable bottom. Patch holes or tears by pressing dough with fingers. Press dough into sides, corners and bottom. Roll the rolling pin over the top of the tart pin for a clean even edge. Refrigerate 30 minutes -this is important.
  5. Bake at 350 for 30 -35 minutes, positioned in the center of the oven, until golden. Be sure to keep a careful eye so that it doesn’t over cook. If using individual tart pans, these will take about 12 min. to bake. Let cool before filling.
  6. While these are baking, spread your walnuts onto a sheet pan and toast in the oven – once you smell them, remove them, they will be done!
Filling
  1. Put the jam in a microwaveable bowl, and heat in the microwave for about 20-30 seconds until the jam is of a more spreadable consistency. Add the brandy, a tablespoon at a time until desired consistency. Spread this over the bottom of the tart shell (s) but not up the sides. Let cool.
  2. In a stand mixer with the beater attachment, whisk together the mascarpone, whipping cream, vanilla, powdered sugar and salt until soft peaks form. Be careful, especially if you are using an electric mixer, because the mixture will thicken very quickly.
  3. Spread this mixture over the fig jam leaving about 1/4 “ of space of the jam showing on the edges, so not completely covering the jam base.
  4. Decorate the top w/ some toasted walnuts mounded in the center, a couple of quartered figs and right before serving, drizzle with some light honey.

If making ahead, have your components ready but don’t assemble until close to serving time.

Summertime Spinach and Turkey Cutlet Salad

This salad is a lovely and light “one platter” meal for those hot summer days. The warmth of the cutlets over the chilled baby spinach, cooks the leaves slightly, allowing you to bite into a refreshing combination of textures — soft and crunchy. I first served this on a hot day in Italy, and was taken by not only the beauty of the fabulous colors on the platter, but also the lemony and nutty flavors of the greens. Arugula can be substituted for the spinach, which will give it a more “peppery” flavor. Accompanied by a freshly made basket of rolls, you now have an elegant lunch. Andiamo Mangiare!

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Summertime Spinach and Turkey Cutlet Salad
SERVINGS
6
CHANGE SERVING SIZE
COOK TIME
20mins
PREP TIME
20mins
READY IN
1hr

Ingredients

Instructions

  1. Make your coating for the cutlets according to instructions above
  2. Salad Dressing: Mix all ingredients in a jar and shake well to combine. Taste and adjust seasonings as needed.
  3. Coating for Cutlets: Combine all of the above in a blender until fine crumbs are made – adjust seasonings to taste If cutlets are thick, pound with meat hammer until the cutlets are about ¼” thick. Put coating mixture in a small pan and coat both sides of the cutlets well with the crumbs.
  4. Coat the bottom of a cast iron or other heavy duty skillet with olive oil and 1 Tablespoon of butter (to prevent burning) and heat. Once sizzling, reduce the heat to medium, add the cutlets and brown on both sides. Tip: don’t turn the cutlets over until they are ready to “release” from the pan or else all the coating will come off the cutlet!
  5. Meanwhile, prepare your vegetables and fruit for the salad (slicing etc)
  6. Fill the bottom of your serving platter w/ the baby spinach and toss lightly with the dressing and then a sprinkling of onion salt and fresh parmesan cheese (or dress in a bowl and transfer to platter afterwards).
  7. Once the cutlets are cooked and while they are still warm, lay them over the bed of baby spinach, overlapping slightly to create some height in the center of your platter. Your baby spinach is going to cook slightly from the heat of the warm cutlets.
  8. Creatively, arrange your fruit and vegetables on top of the meat, and finish with a sprinkling of freshly grated parmesan cheese and red onion.
  9. Serve while the cutlets are still warm.

Bethany Whole Wheat Bread

Cape Cod faced an historic winter storm this week. As I was leaving work at Paraclete Press on Monday night, one of my customers emailed me and said, “Sister, don’t forget to stop and get your bread and water on the way home!  Be safe in the storm!”  I chuckled to myself because, little did she know, we were planning to bake fresh bread that night!

The recipe here has become one of our staples for the Convent.  It’s a lovely light whole wheat bread that we have been making for years. Shortly after it comes out of the oven, I always expect to see one of the Sisters sheepishly cutting a heel off one of the loaves and slathering it with butter and honey.  I imagine you might too!

Print Recipe
Votes: 1
Rating: 5
You:
Rate this recipe!
Bethany Whole Wheat Bread
SERVINGS
4loaves
CHANGE SERVING SIZE
loaves
COOK TIME
30-40mins
PREP TIME
15mins
READY IN
1.5hrs

Ingredients

Instructions

  1. Pour water into​ a​ large mixing bowl equipped with​ a​ dough hook, sprinkle yeast over and add sugar. Wait at least 5 min until bubbles form on the surface and the yeast is active.
  2. Add the honey and the oil and mix well​ on low speed.​
  3. Add the white flour​ and salt and continue mixing
  4. Add the whole wheat flour, a cup at a time​,​ just until it starts pulling away from the sides of the bowl. You may not need all the flour listed here, or you may need more depending on the humidity of the day​. ​
  5. Dough will be barely sticky when it is ready ​- press your ​finger ​into it and see if it springs back​
  6. Divide the dough into 4 equal pieces. Knead the dough, shape into a​n​ oblong loaf and place in well-greased bread pans.
  7. Let rise in a warm, draft-free place for about 15 min. or until the dough is about 1 ½ to 2 inches above the pans.
  8. Bake in a 375 degree oven for 30-40 min. The bread should pull away from the sides of the pan and sound hollow when you tap on it.
  9. Transfer to a wire rack to cool … or slice and slather with fresh butter and jam!

My Mom’s Potato Salad

Memorial Day is supposed to be the kick off for summer, but it was a little questionable with the cold temperatures and constant rain. The vegetables in the garden seemed happy enough  — potatoes, beans, leeks all were thriving with the extra moisture they were getting. I was a little concerned that steaks on the grill weren’t going to do all that well in the pouring rain. Monday dawned clear and warmer, and we were able to have our picnic as planned. It was delightful and almost sparkling in the sunshine. I made my favorite potato salad. My sister has always made it this way, and I recently realized that this is also the way my mother always made it. The secret is in the salad dressing going on the potatoes while they are still warm  and making it a day ahead so the flavors have a chance to develop.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
My Mom’s Potato Salad
SERVINGS
CHANGE SERVING SIZE
COOK TIME
PREP TIME
READY IN

Ingredients

Instructions

  1. Cook potatoes in a pot of boiling salted water until tender.
  2. Drain and transfer to a bowl. Pour on the vinaigrette.
  3. Let sit for a few minutes.
  4. Then combine the remaining ingredients. Cover and refrigerate overnight or until cold.