It never ceases to amaze me how, no matter what the circumstance, the Holy Spirit is aware and always provides. A couple of weeks ago, I had driven home from a rehab facility with my sister, who was recovering from surgery. Because of Covid-19 and the possibility of exposure at the Rehab facility, we both went on a 2-week quarantine. We had all kinds of food options available to enjoy, but my recovering sister basically wanted homemade soups! After having gone through zucchini, butternut squash, vegetable, chicken—I was running out of ideas, until I spotted a few potatoes in a basket. That’s it! And after picking more chives in the back yard for a garnish, we sat down to a delicious lockdown lunch!
Sauté onion and celery until soft and translucent; set aside
Add chopped potatoes to chicken broth in sauce pan, and boil until potatoes are fork tender, about 12 minutes
After cooling for a few minutes, spoon the potatoes into a blender, carefully pouring in some of the hot broth and adding the onion and celery.
When thoroughly blended, pour back into sauce pan. It should be fairly thick at this point. (If it seems a little too thin before adding milk, boil for a few minutes until thickened.) Then add milk or cream to desired consistency.
Add salt and pepper to taste
Blend in ¼ cup of sour cream
Garnish with the rest of sour cream, grated cheddar cheese and chopped chives
This year, I am teaching a home school culinary class. It’s a great joy for me to pass on to the younger generation all the tips and skills that I learned. We loved making this Carrot Ginger soup together. When making soup, I always start by sautéing the vegetables. Sautéing caramelizes them and brings out the very best flavor of the vegetable – never start by boiling them in liquid, or you’ll produce a very tasteless soup! Carrot Ginger freezes well, so make a big pot of it, cool and freeze flat in zip lock bags. Once they are frozen, the bags can then stand upright in your freezer or be stacked. This soup can be made completely dairy-free, just substitute olive oil or coconut oil for the butter. Enjoy!
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!
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!
Our corner of the world becomes pretty bleak at this time of year with bare trees, plowed under gardens and occasional winter storms that blow through.
Ever on the lookout for new recipes, this one for sweet potato, roasted chickpeas and creamy hummus sauce caught our eye: tasty, colorful and with flavors that evoke a warmer time and place, this proved to be a great way to beat the winter blues! We’ve adapted it to our tastes and feel free to do the same. Filling–and meatless–this recipe will most likely find its way back on the table right into spring.
Rate this recipe!
Baked Sweet Potato with Roasted Chickpeas and Creamy Hummus Sauce
Preheat oven to 400. Line 2 metal cookie sheets with baking paper.
Place the sweet potato halves on one cookie sheet and set aside.
Place 1 cup of chickpeas in a bowl and lightly drizzle with olive oil. Dust with salt and pepper and gently toss until lightly coated. Pour in a single layer on the second cookie sheet.
Put the potatoes and the chickpeas in the oven for roasting. Roast the chickpeas until they become a medium shade of brown, about 15 minutes. The sweet potatoes should be cooked until they are fork tender, about 45 minutes.
While the potatoes and chickpeas are roasting, prepare the hummus sauce.
Place remaining 2 cups of chickpeas in a food processor.
Place remaining 2 cups of chickpeas in a food processor and begin to process while pouring in a thin stream of olive oil. Once the chickpeas begin to become a paste, add milk, lemon juice, zest, garlic, salt and pepper. The consistency should be thin enough to drizzle on the potatoes, but still be visible (not watery).
Once the potatoes and chickpeas have finished in the oven, top the potatoes with the roasted chickpeas and drizzle them generously with the hummus sauce. For added color, garnish with fresh parsley or feta cheese and serve warm or room temperature.
I’ve come to sing the praises of the famous Eastham Turnip: legendary bulbous taproots that some Cape Codders value even more than turkey at Thanksgiving! Whether one prefers them boiled, roasted and buttered the old fashioned way or chooses to have them roasted with bacon and scallions in a more upscale manner, their distinctive flavor is almost always addictive!