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Goulash soup

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This is definitely the season for soups and we are adding them to our menus at the convent every week. There are so many kinds to choose from, they are so much fun to make, and so satisfying to eat. One of the suppers which sisters most love is a big hearty soup served right out of the skillet in which it has been prepared and then simmered a good part of the afternoon. Each person goes by and dips out a bowlful just to their liking to take back to their table where home baked bread and salad is waiting for them. This simple experience almost always puts everyone in a jovial mood that makes for a good time at the table with a warm “homey” atmosphere filling the refectory. One of our most popular choices is this goulash soup with a light Hungarian accent.

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Goulash soup
SERVINGS
6people
CHANGE SERVING SIZE
people
COOK TIME
42-45mins
PREP TIME
30 mins
READY IN
1 hr15 mins

Ingredients

Instructions

  1. Heat the oil in a large pan. Add the meat, onion, garlic, and carrots and cook over low heat, stirring occasionally, for 8-10 minutes until lightly colored. Add the cabbage and bell pepper and cook stirring frequently, for 3-4 minutes.
  2. Sprinkle in the flour and paprika and cook, stirring continuously, for 1 minute. Gradually stir in the vegetable stock, a little at a time. Increase the heat to medium and bring to a boil, stirring continuously. Season to taste with salt, then reduce the heat, cover, and simmer for 30 minutes.
  3. Add the potatoes and bring back to a boil, then reduce the heat, re-cover the pan, and simmer for another 20-30 minutes, until the potatoes are soft but not falling apart.
  4. Taste and adjust the seasoning, adding salt and pepper if needed. Stir in the sugar, if necessary. Ladle the soup into warmed bowls, swirl a little sour cream or shredded cheese on top of each, and serve immediately.

Crispy Black Bean Fritters

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One of our cooking sisters has made it her “mission” to incorporate healthy foods into the convent diet and get people to eat things they would not naturally choose-by making them into tasty, attractive dishes. She certainly succeeded yesterday, so much so that I never got to taste her crispy black bean cakes because I was late to lunch and there was not a one left to even sample.

However, all the Sisters who had them insisted they were fabulous and that they must be written up as a blog…..so here is the recipe…..Let me know what you think.

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Crispy Black Bean Fritters
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Instructions

P.S. Black beans have been proven to significantly aid the digestive system.

Savory Herbed Chorizo Chicken

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Sometimes color can be almost as important as flavor in producing a successful recipe.  That is one of the reasons I find so much joy in using fresh garden vegetables, whether they are cooked into the dish or simply used as a garnish or an accompaniment.  Fresh herbs can also enhance an otherwise plain or ordinary entrée.

Right now our gardens are rich with a profusion of healthy herbs — so lush and fragrant that when I am in the midst of them I understand why Paddington, the cat, would often lie right down and roll around in a bed of them. I love to keep a collection of freshly picked herbs in front of me on the kitchen counter where I can bury my face in them from time to time and remember to include them in whatever I may be cooking.

Today I am making savory herbed chorizo chicken breasts using both garden vegetables and herbs to notify both the eye and the palette.

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Savory Herbed Chorizo Chicken
4 (6 ounce) skinless, boneless chicken breast halves ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper Cooking spray ¼ cup Mexican pork chorizo, casings removed ¼ cup sliced onion 2 tablespoons diced carrot ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper ¼ cup white wine 1 tablespoon chopped fresh cilantro
SERVINGS
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COOK TIME
18mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Heat a grill pan over medium-high heat.
  2. Sprinkle chicken with ¼ teaspoon salt and pepper.
  3. Coat pan with cooking spray.
  4. Add chicken to pan; cook 6 minutes on each side or until done.
  5. While chicken cooks, heat a large skillet over medium – high heat.
  6. Add chorizo; cook 1 minute, stirring to crumble.
  7. Add remaining ¼ teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally.
  8. Add bell peppers; cook 1 minute or until crisp-tender.
  9. Add wine, cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
  10. Spoon chorizo mixture over chicken; top with cilantro or any choice of fresh herbs ( rosemary, thyme, oregano, sage)

Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta

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Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta

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Vegetable Stack Sandwich on Homemade Focaccia with Pesto and Ricotta
SERVINGS
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COOK TIME
35-40mins.
PREP TIME
READY IN
155mins.

Ingredients

Instructions

Focaccia:
  1. Pour the warm water in a small bowl.
  2. Sprinkle the yeast, sugar and 2 Tablespoons of the flour over the the water.
  3. Stir until dissolved, and then let sit until foamy, about 15 minutes.
  4. In a large bowl, place the 4 Tablespoons olive oil, salt, 1 cup of the flour and the yeast mixture.
  5. Whisk hard until smooth, about 3 minutes.
  6. Add the remaining flour, 1/2 cup at a time, stirring until a soft, sticky dough is formed.
  7. Turn onto a floured surface and knead to form a springy ball, dusting with flour to prevent sticking, about 3 minutes.
  8. Place the dough in a greased deep container, and let rise until triple in bulk, about 1 1/2 hours.
  9. Grease a 17 x 11 inch baking sheet and sprinkle with cornmeal.
  10. Place the dough ball on a lightly floured surface.
  11. Press and flatten the dough.
  12. Lift and pull gently, stretching to fit the baking sheet.
  13. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk.
  14. Meanwhile combine herbs and 1/3 cup olive oil, let sit for 30 minutes.
  15. Preheat oven to 400 degrees F.
  16. Using fingertips or knuckles, gently poke indentations all over the surface of the dough about 1/4 inch deep.
  17. Drizzle the oil/herb mixture over the surface of the dough, letting it pool in indentations. Bake for 35 to 40 minutes until nicely browned.
  18. Sprinkle with salt if desired.
Stack Sandwich:
  1. Lay the eggplant out onto trays lined with paper towel, sprinkle with salt, and let sit for about 10 minutes.
  2. Blot with more paper towel.
  3. Place eggplant, zucchini, red pepper and onion on baking sheets greased with olive oil.
  4. Brush all vegetables generously with olive oil, sprinkle with kosher salt. Bake in a 400 degree F oven until tender.
  5. Cut Focaccia into squares, and then cut into 2 layers. Spread each layer with pesto, and the bottom with 2 teaspoons ricotta.
  6. Place baby spinach next, then a slice of eggplant, onion, tomato, a couple of slices of zucchini and finally some strips of red pepper.
  7. Place top layer of focaccia on this and you have a great sandwich!

Fluffy Breakfast Eggs in a Ham Cup

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I think the biggest event of this past week (well, maybe not, but it seems that way…) was the visitation of the wild turkey. I was talking with a friend in one of the offices and she suddenly jumped up and said “there’s a wild turkey!” and ran out the door. He appeared in the entryway to our common, and proceeded to climb up onto the guest house patio, as if he belonged there. What a handsome fellow! I had never seen one close up, and it was a real treat to see him strutting back and forth, admiring himself in the windows.
For a recent brunch type reception, I was asked to come up with a mini egg dish that was similar to quiche, but not heavy. We tried a number of things, and discovered a delicious breakfast option. We tried it first in pastry, which is nice, but then switched it to a ham cup and…oh my!!! Here they are in a breakfast-sized form, which we made for a retreat this past weekend, but you can also do them  mini-size, which are delightful for a brunch reception!
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Fluffy Breakfast Eggs in a Ham Cup
SERVINGS
6servings
CHANGE SERVING SIZE
servings
COOK TIME
25mins.
PREP TIME
READY IN

Ingredients

Instructions

  1. Preheat oven to 375 degrees F.
  2. Spray 6 ramekins with cooking spray.
  3. Line with ham, trimming so you don’t have too much overhang — just a little border of ham over lip of ramekin.
  4. Saute red pepper and onion until soft.
  5. Divide cheeses and pepper/onion mixture among ramekins.
  6. Whip eggs and egg whites with salt until frothy, then add chives and sour cream.
  7. Divide among the ramekins evenly.
  8. Bake in a 375 degree oven until puffed and golden, about 25 minutes.

Notes:

You can use any kind of cheese or fresh herbs, according to your preference. Have fun!

Crisp & Crunchy Cauliflower Salad

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The Sisters have so grown to love and appreciate fresh vegetables, that if occasionally we do not have a full salad bar for lunch they actually feel deprived.  Each day they look forward to new and interesting combinations of ingredients which keep the lunches from becoming dull or boring. Their enthusiasm gives incentive to the cooks to creatively come up with bright new healthy additions. One of the more popular combinations of late that has made a hit with most everyone is a crisp cauliflower creation.  It’s color appeals to the eye while it’s crunch and zesty flavor pleases the palate.

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Crisp & Crunchy Cauliflower Salad
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Ingredients

Instructions

  1. Cut cauliflower in half and slice fairly thin crosswise.
  2. Slice black olives.
  3. Chop red peppers and scallions.
  4. Crumble cheese.
  5. Combine all ingredients and toss with oil and vinegar dressing.
  6. Sprinkle with parsley.
  7. This can be eaten immediately for a fresh taste or served the following day if you prefer it marinated.