It’s so easy to slip into being comfortable with the familiar, which can apply to just about everything, including cooking! “Lunch for guests tomorrow? How about ham and cheese paninis, chips, and a nice cup of soup. No wait—I’m on auto-pilot!” So it goes until the Holy Spirit gets involved—something refreshingly different—He does it again. Tortellini salad came to mind, with pesto, sunflower seeds, black olives, cherry tomatoes, Parmesan cheese—and whatever else you might want to add: fresh spinach, basil, artichoke hearts, pieces of ham or salami. It makes for a delicious lunch and a nice change from the more traditional!
Last week some unexpected changes in the convent work areas resulted in a brand new kitchen staff with fresh new ideas and increased emphasis on healthy wholesome meals that will be simpler and require less preparation time. The two cooks assigned to the first new meal had no advanced time to plan a menu or select a recipe, and were simply told to use chicken breasts, rice pilaf, two vegetables and pantry ingredients of choice.
Dinnertime found the sisters enjoying a bright colorful delightfully seasoned meal with a different look and flavor than our usual chicken dinners. Low in fat yet surprisingly full of flavor this cheerful meal was a promise of very good things to come out of our convent kitchen, and we eagerly look forward to our meals as a result of this change!
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.