Vegetarian Cauliflower Steaks

A Recipe You’ve “Bean” Waiting For!

We want to be sure that vegetarian meals are provided for our guests or those attending events that prefer them. But often I simply enjoy just experimenting with fresh, garden ingredients. Here’s a new dish that is both vegetarian and gluten free. It also contain legumes – a wonderful and healthy source of protein. With lovely vegetables being harvested from our gardens, why not be creative? A friend in our community was my taste tester and she told me she couldn’t wait for me to post this recipe. It has all the flavors of summer with the basil, tomato and lemon. Buon appetito!

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Vegetarian Cauliflower Steaks
SERVINGS
4servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
10mins
READY IN
45mins

Ingredients

Instructions

  1. Cut a head of cauliflower into 1/2 inch ‘steaks’ from top to bottom
  2. Put cauliflower on a parchment lined tray and brush with olive oil and sprinkle with onion salt. Roast at 425 degrees F for 35 min or until golden brown and tender.
  3. Meanwhile, add 2 Tbsp of olive oil to a sauté pan and heat. Add diced red onion and sauté over medium low heat until soft. Add the garlic, parsley, basil and tomato and cook for another minute. Add the white wine and juice of one lemon and simmer until liquid is reduced. Season with salt and pepper.
  4. Add the legumes and lemon zest - taste and adjust seasonings.
  5. When ready to eat, spoon the bean mixture over your roasted cauliflower steaks and sprinkle with freshly grated Parmesan cheese and chopped parsley. Serve warm with a drizzle of balsamic glaze and garnish with a sprig of fresh basil. Enjoy!

Stella’s Shrimp and Fettuccine

Sisters birthdays are a special day of celebration in our Convent. Much prayer and discussion goes into the place setting at the table, the beautiful word that is specially picked just for her and then a few carefully and lovingly wrapped gifts (which are usually a few treat foods that she rarely gets). The Sister gets to choose her dinner entree and dessert from a menu. It’s really such fun – some sisters take up to a week deciding what they’re going to ask for on their special day. This past week, I had the great fun of cooking for one such occasion. I made my signature shrimp dish – a little like a scampi, but made richer by the fettucine tossed with cream and parmesan. The fresh lemon in this recipe is a must – don’t skip it. The Sister slowly savored her meal, a smile emanating after every bite. What a blessing it is to bless others – that’s what I love so much about the gift of cooking.

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Stella's Shrimp and Fettuccine
SERVINGS
2servings
CHANGE SERVING SIZE
servings
COOK TIME
20mins
PREP TIME
10mins
READY IN
30mins

Ingredients

Instructions

  1. Boil salted water for pasta
  2. Meanwhile, sauté ¼ c. diced onion and crushed garlic clove until translucent over medium low heat. Watch carefully so you don't burn the garlic. Add chopped basil leaves and chopped tomato – lightly toss, sauté and remove from heat and into a dish to hold.
  3. Cook your pasta and when finished, toss with 4 Tbsp. butter, warmed heavy cream and 1/2 cup fresh parmesan until you have an “Alfredo” – add onion salt and fresh ground pepper - seasoning to taste.
  4. Quickly sauté your shrimp in butter, once golden on both sides, add white wine and juice of one lemon. Simmer slightly and then add the tomato mixture back to the pan and combine - season to taste.
  5. Serve fettuccine with the shrimp tossed over – sprinkle with the lemon rind, freshly grated Parmesan cheese and chopped parsley.

Hearty Italian Chicken and Autumn Harvest Veggie Stew

Every now and then when our convent dinner is some kind of a one dish meal, Sisters like to have it served right from the big skillet in which it has been cooked. This is especially so as the weather becomes cooler. When we are a little chilled around the edges nothing comforts one as much as a piping hot bowl of savory soup or stew. Today was such a day, cool, wet and rainy out of doors. Warm, dry and welcoming inside, with the aroma of a tasty combination of the day’s harvested vegetables.

Our convent chef has been eager to make a hearty chicken stew with an Italian twist. Using the last of our autumn garden vegetables she produced a most flavorful dish and chose to serve it from the skillet, which gave everyone a warm comforting sense of generously being cared for in a special way. A along with some crusty home baked bread and a beautiful kale salad we shared a dinner which magically lifted our spirits and pleased us all.

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Hearty Italian Chicken and Autumn Harvest Veggie Stew
SERVINGS
4as a hearty entree, or 6 small bowls
CHANGE SERVING SIZE
as a hearty entree, or 6 small bowls
COOK TIME
80minutes, approx.
PREP TIME
45minutes
READY IN
1 hour 35 minutes

Ingredients

Instructions

  1. Preheat oven to 400° Fahrenheit, and line a baking sheet with foil.
  2. Place the split chicken breasts on the baking sheet, and drizzle them with a little oil, and a couple of good pinches of salt and pepper.
  3. Cut the tops off of the heads of garlic, drizzle each head with a little oil, plus a pinch of salt and pepper, and wrap each head in a small piece of foil; place on the baking sheet next to the chicken.
  4. Roast the chicken, along with the garlic, for 45 minutes; then allow both to cool until they can be handled.
  5. Once they are cooled, shred the chicken, and set it aside; then, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste; set the paste aside for a moment.
  6. Place a medium-large pot over medium to medium-high heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter; once melted together, add in the onion and allow it sweat for about 3-4 minutes, until translucent and softened.
  7. To the onion add the roasted garlic “paste”, and stir it in to combine.
  8. Next, add in the diced carrots, parsnips, celery and butternut squash and stir to combine; add in the Italian seasoning, plus a pinch or two of salt and black pepper, and the red pepper flakes, and stir to incorporate.
  9. Add in the tomato paste and stir, and allow it to cook with the vegetables for about 2-3 minutes, or until the “raw” flavor of it is cooked out of it.
  10. Next, add in the chicken stock and stir, cover with a lid and simmer very gently on low for about 20-22 minutes, stirring occasionally, until the veggies are tender.
  11. Turn off the heat, if using; add in the kale and stir to incorporate it, and allow it wilt into the soup for a few minutes; then, finish the soup by adding in the shredded chicken, the basil and the parsley (also, check your seasoning at this point to see if any additional salt/pepper is needed).
  12. To serve, add about ¼ cup or so of cooked gnocchi to your bowl, and ladle some of the stew over top; garnish with some grated Parmesan, if desired, and serve with warm bread.

Crispy Baked Seafood PattiesVegetable and Lentil Soup from a Monastery Kitchen

Crepes filled with Zucchini Puree and Topped with Squash Blossoms​

I’ve had the great joy of working side-by-side with an Italian chef over these last few weeks. The other Sisters who have lived and worked at Via Sacra have also had the tremendous privilege of learning from her. Chef Laura has been so generous with her time and energy as we try to absorb all that we can about Italian cooking. Below is one of her recipes that she taught me this past week and I went home and made it for the villa. These crepes are so delicious and light! Chef Laura serves this as a first course at her restaurant, but we enjoyed it as a light supper served with a fruit salad and a tossed green salad on the side.

All Chef Laura’s recipes are in her head, so I tried to reproduce it here by just observing her. If the quantities seem a little off, just adjust them to your liking! We can still get squash blossoms in the market this time of year in Italy. If you have any zucchini plants in your garden, just pluck the blossoms off and you are all set!

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Crepes filled with Zucchini Puree and Topped with Squash Blossoms​
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
5min
PREP TIME
1hour
READY IN
1hour

Ingredients

Instructions

  1. ​Make the filling: ​​​O​ver low heat, melt your butter in a saucepan and add the zucchini and red onion. Cook, stirring occasionally​,​ until both vegetables are very soft. Continue cooking ​until most​ ​all ​of the moisture is removed​ (the zucchini will let off a lot of water while it cooks).​ While the​ zucchini mixture is cooking, prepare the crepes.
  2. Make the crepes: ​In a blender, combine all the crepe ingredients​ above​ and blend until smooth. Let rest about 5 min.
  3. Heat a lightly oiled ​Teflon frying pan ​(omelet size pan) ​over medium heat. Pour or ​ladle​ the batter ​into the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.​ Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side​ for 1 minute. Remove to a plate, put a square of wax paper on top and repeat until all the batter is used up. This recipe should make 8 crepes.
  4. Remove the filling from the heat and mash with a potato masher. Let cool slightly and add the cream cheese and stir until smooth. Add salt and pepper to taste. This mixture should be the consistency of pesto or a little thicker.
  5. Preheat oven to 425 degrees F. (or broiler)
  6. To assemble, in one quadrant of your crepe place a heaping tablespoon of the filling and spread to fill that quadrant. Fold the crepe into quarters and place into oblong serving ramekins (2 per person) or a casserole dish. Repeat, until all the crepes are filled.
  7. Dot each crepe with butter and lay the squash blossoms over them to cover the crepes. Again, dot butter over the squash blossoms and sprinkle the grated cheese over the entire crepe.
  8. Place the crepes in the oven and bake until the cheese is melted and golden, about 5 min. If you prefer, you can also broil them at this step.
  9. Remove from the oven and serve. Andiamo mangiare!​

Braised Pork Ribs

Saturdays in the Community call for a lot of physical participation, especially for our band members — 20 of which are sisters. Morning Beehive, the weekly time when all Community members gather to work together on whatever jobs need most to be done, starts at 8 am and continues until noon, with a half hour coffee break at 10 am.

Following lunch our convent band sisters pack up and take off with the rest of the band for a full afternoon of serious rehearsal often requiring considerable concentration as well as physical activity.

Everyone knows that when the band comes home they will come home very hungry and be looking forward to a substantial dinner. That’s why we always plan a hearty meal for that evening for all of us.

This week’s Saturday night dinner cook chose to do pork ribs with creamy polenta, chard, yellow squash and salad, but instead of grilling the ribs as we often do she surprised everyone by choosing to braise them…and…the result? Not a rib leftover and she has now been branded “Best Saturday night convent dinner cook!”

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Braised Pork Ribs
SERVINGS
4people
CHANGE SERVING SIZE
people
COOK TIME
2hours
PREP TIME
50minutes
READY IN
2hours, 50 min

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar and wine, and then add the red pepper flakes and bay leaves.
  3. Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown. Remove ½ of the veggies and blend to a thick puree- return to pan juices to thicken the sauce.
  4. Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley.
Creamy Polenta
  1. Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
  2. In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour.
  3. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish.

Tuscan Tortellini Salad

Once we opened Villa Via Sacra, our mission house in Barga Italy, it
took no time for warm friendships to spring up between our Community
family and the locals. Their interest in Gregorian chant resulted in
weekly gatherings at the villa where, over foaming mugs of Cappuccino
and crunchy biscotti, together we studied studied Latin neums and
learned how to sing authentic Gregorian chant. In return the local
women invited the sisters into their kitchens where they
generously shared their own secrets to preparing authentic Tuscan
food.

Since then our menus at the Convent, Bethany retreat house and
Paraclete retreat house definitely reflect our close association
with the life in Barga. This summery salad, although it involves
little cooking, incorporates many of the typical Tuscan flavors and is generously flavored with many of the seasonings regularly used there.

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Tuscan Tortellini Salad
SERVINGS
6People
CHANGE SERVING SIZE
People
COOK TIME
10-11minutes
PREP TIME
10minutes
READY IN
20-21 minutes

Ingredients

Instructions

  1. In a large pot of salted boiling water, cook tortellini according to package directions. Drain and transfer to large serving bowl.
  2. Make dressing: Whisk together olive oil and balsamic vinegar and season with salt and pepper.
  3. To bowl, add prosciutto, spinach, cherry tomatoes, and dressing and toss until well combined.
  4. Garnish with Parmesan.