Now that the warmer weather is definitely here, most people are wanting lighter meals and a menu that includes more salads. With this in mind we wanted to come up with a light “Warmer Weather” salad dressing. This was a first attempt that most of us felt succeeded at doing just that.
First we chose a light olive oil and a mild rice vinegar as our base. To this we added a touch of spring from our herb garden by blending in a bit of fresh mint and several tender young green scallions. Into this, a little onion salt, some frozen orange juice concentrate, and just a hint of lemon zest gave our mixture just the right touch of brightness we were hoping for.
Spring Citrus Mint Vinaigrette
- Blend all ingredients together. Toss with your favorite salad greens and veggies.
Whole grains have firmly established a prominent place in today’s overall diet, and are continuing to grow in acceptance and popularity. Once a taste for them has been acquired, less textured, more refined grains often have less appeal. Years ago when I first sampled wild rice I was not at all eager to have it again. Last night when it was served for dinner, I immediately wanted a second helping.
During this time of Lent, when many people choose to eat less meat, and have simpler meals, it can be a good time to introduce more grains into the menu such as this flavorful combination of wild rice with mushrooms and leeks.
Wild Rice with Mushrooms and Leeks
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent.
- Add 5 cups of water, 2 teaspoons of salt, and the wild rice.
- Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper.
- Slice mushrooms, cut up leeks to similar size as mushrooms.
- Sauté both in just enough olive oil to brown.
- Stir into rice. Add wine and heat all together till hot.
- Taste for seasonings and serve hot.
This week’s recipe was inspired by an Asian guest that we were hosting for lunch at our guest house. As a novice learning to cook, I was always taught by the Sisters to really think about the person that I was cooking for: What would they like to eat? What would bless them? Subtle subtext here: it’s not about what I like to cook, or what blesses ME! So a gluten-free, colorful Thai soup came to mind — a recipe that I squirreled away awhile ago in hopes that some time I would have the opportunity to make it. I made a few adaptions which resulted in the recipe below.
As I was chopping, I noticed that all of the ingredients were vibrant shades of green, so I dubbed them the liturgical ingredients of ‘ordinary time’. We rounded this lunch off with a delicate spinach and spring mix salad topped with avocado, fresh strawberries and candied almonds, and pita crisps. The dessert was a homemade Mango and Vanilla Panna Cotta — a recipe that I hope to share in future weeks!
** This recipe was adapted from Once Upon a Chef **
Thai Chicken, Spinach and Rice Noodle Soup
- 1 tbsp. vegetable oil
- 1/2 cup shallot(s) thinly sliced, from 1-2 large shallots or red onion
- 1 tbsp. ginger minced, fresh, about a 1" piece, peeled
- 2 tbsp. curry paste Thai green
- 4 cups chicken broth
- 1 can coconut milk (13.5 fl oz), unsweetened
- 1 tbsp. fish sauce
- 4 packed tsp. brown sugar light or dark
- 2 tbsp. lime juice fresh, from 2 limes
- 1/2 tsp. turmeric
- For Serving
- 4 oz. rice noodles thin
- 2 cups chicken cooked, shredded, from a rotisserie or roast chicken
- 4 handfuls spinach baby, stems removed
- 1 handful cilantro fresh, chopped
- 3 scallion(s) thinly sliced
- Sriracha sauce
- Lime wedges
- Heat the oil in a medium soup pot over medium-low heat.
- Add the shallots and ginger and cook, stirring frequently, until softened, 3 to 5 minutes.
- Add the green curry paste and cook, stirring constantly, for 1 minute more.
- Add the chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes.
- Meanwhile, cook the rice noodles according to the package instructions. If not using immediately, let them sit in a bowl of cold water.
- When ready to serve, taste the soup and adjust the seasoning.
- Gently reheat the noodles in the microwave, if necessary (remove from water first!).
- Place baby spinach in the bottom of the serving bowl, place the rice noodles and shredded chicken on top and ladle the hot broth over top and sprinkle with cilantro and scallions.
- Serve with a lime wedge for garnish.
Who doesn’t want to sit down to a fresh, colorful and crispy salad topped with your favorite dressing? The simplicity, the beauty, the different textures all combine to make this lunch time treat such a pleasing and healthy option.
Recently we served this for a retreat, and it received such rave reviews that we thought we’d share our salad bar ideas with you. We haven’t included amounts, because you can make as little or as much as you want. As a guide, people would probably want to plan on 1 Tbsp. of toppings per person. It’s also the perfect “to go” meal – just prep all the toppings, throw them in zip-lock bags or containers and then dish up before serving.
We hope you enjoy some of these ideas as much as we do.
Salad Bar Suggestions:
Lettuce – a blend of iceberg, romaine, bibb and red leaf is nice
diced turkey or chicken
hard boiled eggs
cheese – Havarti, swiss, cheddar – all recommended
tomatoes, wedged or grape or cherry tomatoes
roasted beets, julienned
broccoli and/or cauliflower flowerets
sliced red onion
diced cooked bacon
sunflower seeds, roasted and salted
toasted nuts – such as walnuts or pecans
An Assortment of Homemade Dressings – click on the link for the recipes
Homemade Bleu Cheese Dressing
Green Goddess Salad Dressing
English Garden Salad Dressing
Homemade Bleu Cheese Dressing
- Makes 1 cup (250ml), about four servings
If you can’t get buttermilk, mix one part milk (whole or lowfat) with one part plain yogurt (regular or lowfat) to approximate the taste. Any kind of blue cheese, domestic or imported, should work well.
- In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
- Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.
- Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.
*Recipe adapted from David Lebovitz
Green Goddess Salad Dressing
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth.
- Add the sour cream and process just until blended. Refrigerate the dressing until ready to serve.
English Garden Salad Dressing
- Combine all but the oils in a bowl and whisk. Slowly whisk in the oils to combine.
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid.
- Replace lid on the jar and shake vigorously until thoroughly combined.
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.
Crunchy Tofu Noodle Salad
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- 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.
- 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.
- 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.
- 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.
Stamping the snow off of my boots I came into the convent from the windy cold outdoors. As I shed my coat, I thought “Nothing could be more comforting than the warmth of being indoors right now.” But then I entered the refectory where I was met with something else even more comforting. It was the unmistakable aroma of one of our favorite meals, simmering in the skillet. Cooked with just the right combination of spices and seasonings, few, if any can resist this Southwestern chili especially on a chilly night like this.
As mealtime arrived the Sisters all gathered in the dining room where a glowing fire crackled in the fireplace. Each of us had a bowl of chili with our own favorite choice of toppings. Nothing could have warmed our hearts or satisfied our pallets more. We ate our meal with gladness and gave God thanks for all His many, many blessings to us.
Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month.
- Sauté the vegetables, ground beef, and spices, then put the mixture into the Crockpot or covered skillet along with tomatoes and kidney beans. Simmer until it’s thickened and has a nice beefy flavor, and then stir in jalapeños. We like this served with cornbread.
- To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups.
- Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces, until the beef is browned, about 7 minutes.
- Transfer the mixture to the slow cooker or covered skillet, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook on lowest possible heat until the chili thickens and the flavors meld, adding small amounts of the beer and coffee as needed to keep mixture from sticking. Stir in the jalapeños or green chiles. Taste and season with salt as needed.