Ethiopian Honey Bread

While they were eating, Jesus took a loaf of bread, and after blessing it he broke it, gave it to the disciples, and said, “Take, eat; this is my body.” Matthew 26:26

As we come to the end of Holy Week, many symbols and traditions come to mind: foot washing on Maundy Thursday, the meaningful services which mark Good Friday, the vigil of Holy Saturday and finally the joy of Easter Sunday. Tucked among these landmarks of Holy Week is the Last Supper that Jesus shared with his disciples–the breaking of bread.

Throughout the Bible, bread serves as a vehicle for miracles, teaching illustrations and as symbol of Jesus’ sacrifice. It is also in the act of breaking bread that revealed his identity as the risen Christ. In this spirit, I am sharing one of my most favorite bread recipes.

Join with us this Holy Week as we break bread, united as the Body of Christ around our tables and throughout the world. With prayers for a healthy and joyful Eastertide!

 

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Rating: 5
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Ethiopian Honey Bread
SERVINGS
1loaf
CHANGE SERVING SIZE
loaf
COOK TIME
1hour
PREP TIME
15minutes
READY IN
3 hrs25 minutes

Ingredients

Instructions

  1. Mix yeast with warm water and allow the yeast to activate, about 10 minutes. It will be ready when bubbles form at the top.
  2. In a saucepan, heat milk and butter while yeast is activating.
  3. Whisk the egg, honey, spices and salt together in a small bowl. When ready, add yeast, and milk and butter mixture.
  4. Gently stir 2 c of the flour into the liquid mixture. Add flour 1/2 c at a time while mixing, and keep adding 1/2 cups of flour until the dough is smooth.
  5. Knead the dough on a lightly floured counter until it is smooth and elastic.
  6. Place in a lightly oiled metal or glass bowl and cover with a clean towel and let rise in a warm place until doubled in size, about 1 hour.
  7. Punch the dough down and form into a round loaf. Place it on the baking sheet, covered with a towel in a warm place for another 45 minutes.
  8. While dough is rising a second time, preheat oven to 325 degrees.
  9. Bake for 1 hour, rotating the baking sheet halfway through.
  10. lnsert a thermometer into the middle of the bread. If it registers between 180-190 the bread is finished.
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African Sweet Potato Peanut Soup

The other night, we made this tasty soup at the Convent in the form of a stew, with pieces of chicken thighs cooked into it, and chunks of sweet potato left intact. We loved the flavor so much that we thought we’d create our own recipe in a meatless rendition, something to relish during Lent. The result was wonderful! You can taste each subtle flavor: roasted peanuts, sweet potatoes, coriander, ginger, and tomato – a very odd collection! But when put together, a velvety and beautiful soup is born.

It’s very simple to throw together and with a little bread, cheese, and salad, you have a complete meal. Enjoy!

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African Sweet Potato Peanut Soup
SERVINGS
4-6people
CHANGE SERVING SIZE
people
COOK TIME
20-30minutes
PREP TIME
20minutes
READY IN
1hr

Ingredients

Instructions

  1. Over medium heat, sauté the leeks or onions in butter until soft and translucent. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine.
  2. Add the chicken broth, crushed tomatoes, peanut butter, peanuts and coriander and stir well to combine.

 

 

Tuscan-Style Grilled Pork Chops with Balsamic Glaze

One of my favorite flavors of Italy is balsamic vinegar (aceto balsamico). In Tuscan homes it is a staple ingredient. Dark, glossy, sweetly sour, balsamic vinegar is the perfect condiment for both salads and desserts. Or try the lighter version, an aged white balsamic vinegar, almost like honey — it can transform any dish with just a little dash. If you are after the richest, most complex balsamic vinegar flavors, look for an aceto balsamico tradizionale DOP.

When I came across this recipe, originally for ribs, I knew I had to try it. The blend of spices in the rub adds a complex layer of flavors that doesn’t overwhelm the meat, but simply raises it to a new level. This past weekend, we served these to a group of foodie enthusiasts who had hob-knobbed all over the world. When I heard them explain, “these are the best ribs I’ve ever put in my mouth! Sister, I must have the recipe,” I felt pretty pleased! If it worked for ribs, why not transform an ordinary pork chop into a culinary masterpiece? Fresh off the grill, they are juicy and sweet with the balsamic glaze kicking it up that extra notch.

andiamo mangiare!

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Votes: 10
Rating: 3.5
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Tuscan-Style Grilled Pork Chops with Balsamic Glaze
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
7 mins
PREP TIME
10mins
READY IN
2.5hrs

Ingredients

Instructions

  1. In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the pork chops and let stand at room temperature for 2 hours or refrigerate overnight.
  2. Preheat your gas grill. Brush both sides of your pork chops with the balsamic vinegar and place on the hot grill and grill for 4 min. on one side, or until the pork releases from the grill. Brush again with the balsamic vinegar and flip over. Grill for 3 min. on the other side. Remove from grill and serve immediately.

Note: If using this recipe to make ribs, follow step 1. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.