So requested a lady on Personal Retreat in our guesthouse. To be honest, I actually was planning something a little more elaborate such as zucchini lasagna, Caesar salad, and herb-buttered Italian bread. But I replied, “Of course!” and conceived a plan. As I picked fresh lettuce from our kitchen’s “Chef's Garden”, ideas came– what about fried eggplant and deviled eggs to add a special little touch! Some avocado slices, sliced ham or chicken, olives, cherry tomatoes.
Once again, the Holy Spirit came alongside and brought ideas fresh and new. Our retreatant was very blessed…as was I!
Just a Light Lunch Today, Please!
- Lay a slice of eggplant on paper towel and sprinkle with salt on both sides. After a few minutes, press with the paper towel to extract any excess moisture
- Beat the egg with a fork and a little water, thoroughly immerse the eggplant slice
- Dredge the slice in bread/panko crumbs while heating butter and oil in frying pan
- When butter mixture is hot, add eggplant and fry until soft and golden brown; lower heat if
necessary so as not to get too brown too fast – about 10 minutes. Drain on a paper towel
- Place 2 eggs in boiling water, boiling for 10 minutes
- Cool under cold water and peel
- Gently slice in half, and carefully remove yolks, placing in a bowl and crush with a fork; the extra egg is good to have for more yolk filling
- Add mayonnaise and mustard, more if needed, mix until creamy and smooth
Our corner of the world becomes pretty bleak at this time of year with bare trees, plowed under gardens and occasional winter storms that blow through.
Ever on the lookout for new recipes, this one for sweet potato, roasted chickpeas and creamy hummus sauce caught our eye: tasty, colorful and with flavors that evoke a warmer time and place, this proved to be a great way to beat the winter blues! We’ve adapted it to our tastes and feel free to do the same. Filling–and meatless–this recipe will most likely find its way back on the table right into spring.
Baked Sweet Potato with Roasted Chickpeas and Creamy Hummus Sauce
- Preheat oven to 400. Line 2 metal cookie sheets with baking paper.
- Place the sweet potato halves on one cookie sheet and set aside.
- Place 1 cup of chickpeas in a bowl and lightly drizzle with olive oil. Dust with salt and pepper and gently toss until lightly coated. Pour in a single layer on the second cookie sheet.
- Put the potatoes and the chickpeas in the oven for roasting. Roast the chickpeas until they become a medium shade of brown, about 15 minutes. The sweet potatoes should be cooked until they are fork tender, about 45 minutes.
- While the potatoes and chickpeas are roasting, prepare the hummus sauce.
- Place remaining 2 cups of chickpeas in a food processor.
- Place remaining 2 cups of chickpeas in a food processor and begin to process while pouring in a thin stream of olive oil. Once the chickpeas begin to become a paste, add milk, lemon juice, zest, garlic, salt and pepper. The consistency should be thin enough to drizzle on the potatoes, but still be visible (not watery).
- Once the potatoes and chickpeas have finished in the oven, top the potatoes with the roasted chickpeas and drizzle them generously with the hummus sauce. For added color, garnish with fresh parsley or feta cheese and serve warm or room temperature.
I’ve come to sing the praises of the famous Eastham Turnip: legendary bulbous taproots that some Cape Codders value even more than turkey at Thanksgiving! Whether one prefers them boiled, roasted and buttered the old fashioned way or chooses to have them roasted with bacon and scallions in a more upscale manner, their distinctive flavor is almost always addictive!
Roasted Garden Turnip with Bacon and Scallions
- Put whole turnips into a shallow baking pan with an inch of water. Salt the water beforehand if desired.
- Cover the pan and bake the turnips until they begin to soften and the water is absorbed, about 10 minutes.
- Spread slices of bacon and scallions over the turnips and cook uncovered until the turnips are soft and the bacon is crisp.
- Remove turnips, bacon and scallions and serve as a tasty side dish with your meal!
We are so fortunate to have a good friend and neighbor who grows vegetables for a nearby upscale restaurant. Whenever he has a surplus of a particular vegetable, we’re the happy benefactors. Yesterday morning, I cheered when walking into the Convent kitchen. I found three large flats of fresh, happy looking Baby Bok Choy on the counter. In no time at all, it was in and out of the sink and into the skillet for our noon meal. What a blessing!
Simple (and delicious!) Bok Choy
Great anytime in the week, this easy recipe will turn a side dish into the star of the show on any table!
- Heat broth, butter, and garlic in a deep skillet, cast iron is preferred.
- Arrange the bok choy evenly in the skillet and simmer until tender--about 5 minutes.
- Remove the bok choy onto a serving dish and cover to keep warm.
- Return to the skillet and reduce the broth by half. Add sesame oil, salt, and pepper.
- Pour the broth reduction over the bok choy and enjoy!
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!
- Cut up onion and zucchini into random size chunks and simmer in chicken or vegetable broth, enough to cover, until very soft and tender
- Cool for a few minutes, then place in blender with 2 Tablespoons of sour cream and blend until well mixed, adding more sour cream if desired
- Add salt and pepper to taste
- Refrigerate until well chilled; serve with a dollop of sour cream and sprinkle with dill