The Very Best Veggie Burgers

This year, I’ve been doing some teaching where cooking is concerned, and along with that comes learning on my part. Testing new recipes, experimenting with foods of different cultures and also trying my hand at a healthier way of cooking and eating. As I was working with a friend, we decided we’d like to try to find a recipe for a really good veggie burger. First of all, I wasn’t sure those four words really went together… “really good” and “veggie burger”. But, once again, I was wrong. This vegetable and grain-based patty is delightful. It’s bursting with flavors – we commented to each other that you could truly taste each vegetable in it and the bonus is, it’s packed with protein. Even my most lovable meat craving Sister thought it was delicious. That was a real surprise.

So, as we head into Lent, I thought this might be a good time to share this recipe. I really don’t think you’ll be disappointed.

Blessed Lent to you!

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The Very Best Veggie Burgers
SERVINGS
8burgers
CHANGE SERVING SIZE
burgers
COOK TIME
35minutes
PREP TIME
25minutes, plus cooling time
READY IN
1 hour, plus cooling time

Ingredients

Instructions

  1. Make the herb mayo: In a blender, combine all the herb mayo ingredients. Blend until smooth, then transfer to a bowl.
  2. Make the veggie burgers: In a 2-quart saucepan, bring the water and quinoa to a boil. Reduce the heat to a simmer and cook, covered, until the quinoa is tender and all the water is absorbed, 15 to 18 minutes. Transfer to a large bowl and let cool. Or cook the quinoa in a rice cooker, following manufacturer directions (I used 2 cups quinoa/2 cups water). You will be using 3 cups of cooked quinoa in this recipe.
  3. Meanwhile, in a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms, broccoli, carrots, parsley and onion, and cook, stirring often, until the veggies are tender and lightly caramelized, 8 to 10 minutes. Then add the baby spinach to wilt along with the corn. Transfer to the bowl with the 3 cups of cooked quinoa and let cool.
  4. Once the vegetables-and-quinoa mixture has cooled, mix in the remaining veggie burger ingredients until incorporated. Form into 8 - ½ cup patties and shape. Lay out on a piece of wax paper.
  5. In a large nonstick skillet, heat the remaining 2-3 tablespoons of olive oil over medium-high heat. Working in batches, cook the veggie burgers until golden brown and crisp, 3 minutes per side.
  6. To assemble: Top each veggie burger with some of the herbed mayo and top with tomato and avocado. Serve while the burger is still warm with a side of sweet potato fries.

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!

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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!

Just a Light Lunch Today, Please!

So requested a lady on Personal Retreat in our guesthouse. To be honest, I actually was planning something a little more elaborate such as zucchini lasagna, Caesar salad, and herb-buttered Italian bread. But I replied, “Of course!” and conceived a plan. As I picked fresh lettuce from our kitchen’s “Chef's Garden”, ideas came– what about fried eggplant and deviled eggs to add a special little touch! Some avocado slices, sliced ham or chicken, olives, cherry tomatoes.

Once again, the Holy Spirit came alongside and brought ideas fresh and new. Our retreatant was very blessed…as was I!

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Just a Light Lunch Today, Please!
SERVINGS
1serving
CHANGE SERVING SIZE
serving
COOK TIME
10mins
PREP TIME
15mins
READY IN
30mins

Ingredients

Instructions

Eggplant
  1. Lay a slice of eggplant on paper towel and sprinkle with salt on both sides. After a few minutes, press with the paper towel to extract any excess moisture
  2. Beat the egg with a fork and a little water, thoroughly immerse the eggplant slice
  3. Dredge the slice in bread/panko crumbs while heating butter and oil in frying pan
  4. When butter mixture is hot, add eggplant and fry until soft and golden brown; lower heat if necessary so as not to get too brown too fast – about 10 minutes. Drain on a paper towel
Deviled Egg
  1. Place 2 eggs in boiling water, boiling for 10 minutes
  2. Cool under cold water and peel
  3. Gently slice in half, and carefully remove yolks, placing in a bowl and crush with a fork; the extra egg is good to have for more yolk filling
  4. Add mayonnaise and mustard, more if needed, mix until creamy and smooth

Spring Shrimp Salad

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Spring Shrimp Salad
The message came to our Guest House cooks: Luncheon for two on Friday—and they would prefer to have no meat. With Spring on the way, the first thing that came to me was a Shrimp Salad plate—quick, easy, delicious!
SERVINGS
2
CHANGE SERVING SIZE
COOK TIME
8mins
PREP TIME
20mins
READY IN

Ingredients

Instructions

  1. If frozen, thaw shrimp, rinse and remove any shells or veins
  2. Place in simmering, salted water and cook about 8 minutes or until pink—and firm to the taste but not overcooked or tough
  3. Drain and cool in refrigerator for a few minutes; then remove and chop coarsely.
  4. Gently toss with mayonnaise, fresh lemon juice, salt, pepper, all to taste. Add chopped chives and celery if desired.

Serve however you’d like—it goes well with a cup of soup, some sliced veggies and perhaps a warm roll!

Garden-Fresh Basil Buttermilk Dressing

Summer may officially be over, but some of our garden vegetables happily are refusing to acknowledge it as they continue to provide us with a daily abundance of fresh produce. Among our favorites are beautiful multi-colored tomatoes, not only gorgeous to behold but luscious to enjoy.

Likewise our herb gardens continue to thrive producing sturdy plants of vibrant green flavorful offerings to enhance our food. Basil a favorite of so many has become the ingredient of choice along with a few other seasonings to combine with fresh buttermilk as a special dressing for lovely sliced tomatoes.

A winner with many of our sisters and special guests, why not give it a try?

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Garden-Fresh Basil Buttermilk Dressing
SERVINGS
1cup (4-6 servings)
CHANGE SERVING SIZE
cup (4-6 servings)
COOK TIME
10mins
PREP TIME
5mins
READY IN
15mins

Ingredients

Instructions

  1. Whisk buttermilk and mayonnaise in a bowl
  2. Transfer to a blender and add garlic, onion salt, and scallions. Blend until the scallions resemble finely minced pieces
  3. Add chopped basil and blend a few seconds more to combine
  4. Transfer back to the bowl and refrigerate (covered) overnight to allow flavors to develop
  5. Serve drizzled over freshly sliced tomatoes and enjoy!

Crab-filled Avocados

Looking for a gift for someone who has everything? Something a bit out of the ordinary that doesn’t come out of a catalog or off of the internet?  A gift that will express care and best wishes for the person in a way they may appreciate more than a costly, beautifully wrapped package?
Here’s a suggestion: How about a lovely personalized tea?  “Just for two” — or for whatever number of others you know they’d enjoy having it with! Either indoors or outdoors, fancy and elegant, or simple and casual.  You’d be surprised at the response you’re apt to get. because it’s a gift for all ages! Young and old and in between… My 12-year-old godchild looks forward to her annual birthday tea every year as much as she did the first time one was given to her at age 7.  I know several 80-year-olds who no longer feel up to participating in many activities they used to enjoy, yet, at the mention of a tea, immediately brighten up summoning energy and enthusiasm from some unknown source.
Perhaps this recipe may inspire you with your own ideas for something similar. Just the planning and preparation of such a gift can turn out to be a gift to yourself as you find unexpected enjoyment in creating and preparing it for someone else!
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Crab-filled Avocados
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
PREP TIME
20mins
READY IN
20mins

Ingredients

Instructions

  1. For each avocado half: mix together 1/4 cup of crumbled crabmeat, a tablespoon of mayonnaise, a pinch of onion salt, and fresh lemon juice (to taste).
  2. Adjust ingredients to desired taste, and add a sprinkle of lemon zest and chopped parsley for garnish. Spoon into avocado half and serve!