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
One beautiful June day, our guests wanted to eat lunch on the patio, and something simple and summery seemed appropriate. I decided on a chicken salad plate featuring chilled zucchini soup. With fresh dill and a small dollop of sour cream, it was a real hit!
Huevos Rancheros – Spanish for Ranch Eggs – has long been a favorite breakfast treat of mine. If you’re someone who likes to add a little “kick” to your food, this is the recipe for you. We recently made this for one of our small retreats – eggs, black beans, salsa and cheese sweetly nestled in a flour tortilla in one of our new pottery ramekins that we got by saving “stamps” at our local grocery store. There is nothing like eating comfort food on a cold winter’s day, and this one will warm you from the insides out. Easy to prepare for a crowd or just a few people with very little prep. We hope you enjoy this.
Preheat oven to 350°F. Brush six 10-ounce ramekins with 1 tablespoon oil or spray with PAM. If the tortillas aren't pliable, stack them and microwave uncovered until warm and flexible, about 20 seconds.
Brush tortillas with the olive oil or spray with PAM and gently press 1 tortilla into each cup.
Place 1 tablespoon of black beans in the bottom of each ramekin, followed by 1 tablespoon of salsa. Gently crack 1 egg into each tortilla cup atop the salsa and beans. Spoon another tablespoon of black beans over followed by a bit of salsa and chopped scallions and liberally cover each with cheese - making sure to cover the egg completely.
Bake uncovered until egg whites are set, about 15-20 minutes (yolks will still be soft inside).
Serve immediately topped with a dollop of sour cream and chopped scallions - serve tabasco on the side, if desired.
HUEVOS RANCHEROS made by Sisters of the Community of Jesus
This past week, we did a pot-luck lunch at Paraclete Press to celebrate the season and get our company decorated for Christmas. Several of us brought crock pots of goodness to the table – each excited to try someone else’s creation. I think this one received the most ooh’s and aaah’s, as it was completely emptied by the end of lunch and given back to me, clean as a whistle as if begging for more. This is such a great recipe – so easy to make the night before, let the crock pot do the magic during the night and finish it off in the morning. This is a perfect recipe to pull out over the holidays when you want to spend less time in the kitchen and more time with friends and family. Blessed Advent!
Add diced potatoes, diced onion, minced garlic, 10 slices of chopped cooked bacon, parsley and chicken broth to the slow cooker. Season with salt and pepper. Stir and cook for 6-8 hours on low or on high for 3-4 hours, until the potatoes are fork tender.
Once the soup has cooked, make the béchamel sauce. Add butter to a medium saucepan over medium heat and melt, whisk in the flour until completely combined and gradually add in the half and half or heavy cream (or milk, whatever you prefer). Whisk until smooth. Over low heat, let the mixture cook until it starts to simmer, stirring occasionally.
Immediately add the béchamel to the slow cooker and stir to combine.
Using a potato masher, mash about 3/4 of the potatoes until you reach the desired consistency for your soup.
Stir in 2 cups shredded cheddar cheese and 1/2 cup sour cream. Stir well, until fully combined and creamy. Taste for seasoning, adjust salt and pepper to taste. If you want to thin the soup a bit, you can add more milk, cream or chicken broth. Continue cooking the soup on low for 30 minutes or on high for 15 minutes. Serve warm with the toppings of your choice.
Optional Toppings: chopped scallions or chives, shredded cheddar cheese, sour cream and bacon
We have had a wonderful summer with food, creating a wide variety of unusual fresh salads of all sorts, interesting new chilled soups, and great ribs, chicken, burgers, and other meats from the grill. Now people are remembering the savory heartwarming dishes of cooler weather, expressing their desire for savory seasonal favorites of the Fall.
Right now I am torn between wanting to serve a great pot roast, while at the same time thinking how happy many people would be to enjoy a tasty old fashioned Shepherd’s Pie…so we do both! For today, we’ll make a great pot roast doubling the amount we would usually cook, and saving the meat for a delicious Shepherd’s Pie in a few days’ time.
Every year after school is out, our young community teenage girls have a 3-week “summer camp” with several of our Sisters. This year they went to New Hampshire for the event.
They were very excited and eagerly looking forward to the many activities ahead of them: lots of time out of doors, hiking, swimming, boating and gardening. I knew that nature crafts would be a part of their learning experiences, and also that there would be indoor activities such as housekeeping and of course, some cooking. I made them promise me that they would surprise me by making something new and different from any of their old standbys. They did not let me down, but kept their promise and came up with this scrumptious, raspberry peach upside down cake, inspired by a raspberry picking event that none of us knew would be happening before they went to camp. I could not have been more pleased!
Slice peaches. Sift together flour, baking soda, baking powder and salt and set aside.
Place 6 tablespoons butter in a 10-inch cast iron skillet over medium heat until melted then add brown sugar and cook until both are combined and melted, stirring occasionally with a wooden spoon. Approximately 8-10 minutes. Turn off the heat.
Arrange peach slices in a circular pattern (overlapping if needed) in skillet on top of sugar. Add raspberries in areas not covered with peaches. Set aside.
Cream together vanilla, 6 tablespoons butter and 1 cup sugar until creamy. Add eggs and beat until the yellow disappears. Add sour cream and blend.
On low speed, add flour mixture and beat just until combined stopping to scrape the sides a few times. Pour batter onto peaches and smooth out to the edges.
Bake 40-45 minutes. Remove from oven and cool on a wire rack for 10 minutes.
Run a knife around the edges to release and invert onto a cake plate allowing the cake to cool another 10 minutes.
Serve with fresh whipped cream.