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.
Near the first of June, everything is accelerated here in the Community of Jesus, including special events. Attention to gardens, increased numbers of guests and events require increased work. Sisters from our convent kitchen are called on to help with the cooking and serving in our retreat kitchen and guest house. Still, every effort is made to maintain care in preparing meals at the convent with the same attention to details and care.
One of the tricks to doing this is to come up with menus that are as time-saving as possible to prepare but are still healthy, flavorful and appealing. Our menu planners are great at this, as proven by this Asian chicken meal we had for dinner last night. Because the chicken and it’s sauce was so flavorful we served it with plain white rice and fresh rainbow chard sautéed in a little olive oil and fresh garlic.
- Preheat oven to 500°Fahrenheit
- Whisk together all ingredients except chicken, then coat chicken all over with sauce.
- Arrange pieces, skin sides up in 1 layer without crowding, in a foil-lined large shallow baking pan (1 inch deep).
- Roast in upper third of oven until chicken is cooked through and glaze is brown, 30-40 minutes- basting several times.
Now that spring is definitely here to stay we want to turn to warmer weather needs—dishes that are fresher and lighter and require less cooking. Here’s where plump tender chicken breasts can be so accommodating—offering endless possibilities. Last week one of the sisters gave a “Birthday Gift” lunch to a young community girl who loves Asian food. The result was a delicious and attractive chicken salad. That inspired me to have something similar made for the convent lunch the next day. Both versions were a success, similar in some ways, yet each quite different in others. Here’s my Basic Asian Chicken Salad that you can alter to your liking—adding to or taking away any ingredients that do or don’t appeal to you.
- Chop or thinly slice grilled chicken; set aside.
- In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
- Add the cabbage, chicken, carrots, spinach, tomato, mint and cilantro to the large bowl and toss gently.
- Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds and serve immediately.