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!
On a recent pilgrimage to Israel, I encountered the cultural phenomenon that is the traditional Israeli breakfast: Fresh vegetable salads, an abundance of fruit, creamy bowls of hummus, smoky eggplant baba ghanouj, borekas, and pastries of every description. The pièce de résistance, however, was the warm and savory shakshouka. Featuring delicately poached eggs, spices and vibrant herbs, I knew I needed to make this when I returned home.
Fun to say (shak-SHOO-kah) and even more fun to prepare, this delicious souvenir from the Holy Land warms me from the inside out!
Preheat the oven to 375 degrees. Warm the oil in an oven-safe skillet (I used cast iron) over medium heat. Once oil shimmers, add onion, bell pepper, and salt. Cook until the onions are translucent.
Add garlic, tomato paste, cumin, and paprika. Cook, stirring constantly until fragrant, about 2 minutes.
Add crushed tomatoes with their juices and cilantro. Stir, and simmer for about 5 minutes.
Off the heat. Add salt and pepper to taste. Make a well near the edge of the pan with the back of a spoon and crack the egg into it. Spoon a bit of the tomato mixture over the whites to contain the egg. Repeat with remaining eggs, and season with salt and pepper.
Put the skillet to the oven and bake for 8–12 minutes, checking often after 8 minutes. Cook until the egg whites are an opaque white and the yolks have risen a little but are still soft.
Take the hot skillet out and place on a heat-safe surface. Garnish with fresh cilantro or a crumble of feta and enjoy!
When end-of-summer kale comes in by the armload from the garden, “kale soup” becomes a familiar sounding menu option. But can’t we make it really different and flavorful for our guests, as the chill of Autumn sets in? And so it develops: browned Italian sausage chunks, lots of fresh thyme, a splash of white wine, potatoes and cannellini beans. Delicious served with a salad of fresh sliced pears, toasted almonds, and shavings of Parmesan Cheese and a basket of warm dill bread!
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Kale, Sausage and Cannellini Bean Soup - A Special Autumn Treat
Stuffed Mushrooms: Practically Perfect in Every Way!
Recently, we had the joy of celebrating the 80th birthday of one of our Sisters. What better way to celebrate this milestone than a Mary Poppins-themed party? Beautiful table settings, colorful flower arrangements and fanciful kite decorations added to the festivities, and the food was not far behind! Among the offerings that evening was a favorite of many of our Sisters: stuffed mushrooms. Warm and savory, this appetizer is reserved for special occasions and doesn’t last long on the plate!
With the return of warmer weather, we also welcome the return of guests to our community either for retreats, workshops, or events that we host. As hospitality is a hallmark of the Benedictine life, these events offer us an opportunity to put this monastic practice in place!
Hosting guests will sometimes limit our time spent in meal preparation, and our solution to providing our sisters with a delicious home-cooked meal and caring for our guests can be found in a vital (and in our case, under-used) kitchen appliance: the crock pot!
We made these slow-cooker ribs recently for our main meal, and it was a hit! Even our sisters with restricted diets just had to have a taste. Simple, easy and delicious, this is a recipe that we will be using again this summer.
Brush the bottom of the crockpot with olive oil, just enough to coat
Place the sliced onion in an even layer on the bottom of the pot.
Sprinkle the ribs with salt, pepper and brown sugar. Top with the minced garlic, and place in the crockpot.
Pour the apple juice over the ribs and set the temperature on the crockpot to the lowest temperature setting. Place the lid on the pot and let cook overnight or 7-9 hours.
After 7-9 hours, the ribs should be very tender and falling off the bone. Remove from crockpot and place in a 9x13 casserole dish. Liberally cover the ribs with barbecue sauce and cover the pan with foil.
Cook in a low oven (200 degrees) for another 2 hours and enjoy!
Being a Benedictine House, we start our day with the office of Lauds followed by Eucharist. As I left the service today, I was struck by just how many years Monasticism has existed and thrived, and how blessed I was to be a part of a living organism that has withstood the passage of time and changed the world in the process.
As I passed through our atrium, I was met with the lovely singing of birds. With the cold winter we’ve had, this promise of spring was a delight to my ears and got me itching to create a light new soup that was both colorful and tasty. I set out for the kitchen to create just that.
In a large stockpot over medium heat, sautee leeks, garlic, and thyme in the butter and olive oil until softened- about eight minutes.
Add diced potato and cook an additional 5 minutes or until the potatoes begin to take on a slightly translucent hue. Meanwhile, prepare asparagus by snapping off the ends and peeling the sides with a vegetable peeler and cut into 1" pieces.
Add broccoli florets to your stock pot and cook for an additional 5 minutes, stirring occasionally. Add prepared asparagus pieces and cover with 8 cups of stock (vegetable or chicken, whichever you prefer). Stir and bring to a simmer.
Cover your pot and cook until your vegetables are tender about 10 min.
After 10 minutes, uncover the pot, turn off the heat and add the spinach. Allow to sit for an additional five minutes.
Cool slightly, and puree using an immersion blender or a countertop blender. Season to taste with salt and pepper. Add more broth to achieve the desired thickness or add some cream. Re-heat and serve. Makes 14 cups of soup.